Brian Wright manages the procurement, manufacturing, warehousing, cold storage and shipping of all cookie dough orders. He is responsible for all aspects of the facilities and equipment – including new construction, renovation, building maintenance, equipment purchase and maintenance.
A doctor of veterinary medicine, Brian’s technical expertise and attention
to detail has transformed the Little Ol’ Cookie House cookie dough manufacturing
process from a labor intensive “hand operation” to a sophisticated
process enabling the company to grow into new markets. On his watch, the warehouse
has been modernized, the manufacturing process automated and production capacity
expanded over ten fold. He designed and installed a new freezer with a capacity
of 16,000 cubic feet. Working closely with marketing, he’s added several
new custom services such as pre-pack, case color-coding, drop shipping, etc.
to meet the special needs of customers.