Ep. 219 - Being an Innovative Leader Through High Performance Teams with Natalie Roesler, VP of Innovation at Surlean Foods

Whenever I move to a new city, I try and contact the local IFT section in the area and connect with them saying I’m a new food scientist looking to get involved. Natalie Roesler, the VP of Surlean Foods and the section leader at Alamo IFT welcomed me with open arms. Actually, everyone in the Austin Texas area is well connected and super welcoming. It’s one of the friendliest places I’ve ever been to.

So to return the favor, I interviewed Natalie. Though there are tons of amazing lessons in this interview, a lot of the episode is about working with people empathetically and efficiently. You can tell Nathalie is really passionate about understanding how to really make people happy in the workplace and how focusing on people’s happiness can actually allow you to innovate faster as a company.

This episode was recorded right before everything started to shut down, but a lot of the forecasting here is still pretty on point and it’s always funny to see what still holds during this time.

About Natalie

Natalie currently serves as the Vice President of Innovation for Surlean Foods in San Antonio, TX.  She has a bachelor’s degree in food science and technology from the University of Nebraska - Lincoln and a master’s in business administration from the University of Wisconsin – Oshkosh.  She has been in the food industry since 2002 in progressive roles within the field of research and development.  During this time, she has played a leadership role in innovation process and product design across a variety of channels and product types.  Channels include national accounts, food service, retail, club store, K-12 schools and college and universities.

In addition to Natalie’s technical experience she is passionate about building mutual trust and respect to enable high performing individual contributors and teams.  Because of this collaborative nature and leadership style she has been able to unite departments and impact overall organizational culture. 

Natalie has been a member of the Institute of Food Technologists (IFT) since 2002 serving as an IFT Ambassador and assisting students and entrepreneurs in answering questions within the field of food science.  She also serves as the Chair Elect for the Alamo Section of IFT, bringing relevant educational content and networking opportunities to regional members.  In addition to IFT, Natalie is a member of the Women’s Foodservice Forum and serves as a volunteer at the Bulverde Area Humane Society in the San Antonio area.    

Show Notes

What do you tell people what you do for a living?: I get to work with chefs and scientists that make products that are in restaurants everywhere Official Job Title: VP of Innovation at Surlean Foods What products do you make?: Kettle cooked products and also patties History of Surlean foods: We’re a spin-off company in the ground meat industry Can you describe the steps it took to get to where you are today?: I got my foot in the door by being a technician. After 5 years, I went back for my MBA at the University of Wisconsin. What don’t scientists think about?: Most scientists don’t understand the marketing and sales part of a business which hampers the possibilities of innovation. There’s always a middle ground. Always ask more questions. How do you buy equipment?: You can actually lease equipment, borrow it, or get a floor model. With equipment, it’s not marked up a ton. There are options. What does an MBA give you?: It gives you a firm understanding of everyone’s job and department. It allows you to put yourself in their shoes. It makes you less defensive and more understanding How did you find what you’re good at?: I wanted to be a chef or a realtor but I had the opportunity to get a four year degree. I went to a camp in the University of Nebraska and found the food science department. First job: Senior Lab Technician in Wisconsin South Eastern Mills High-Performance Workplace My passion came from how to be good with people A high-performance workplace is mainly about culture. It brings up positives and eliminates negativity. Tagline: Feeding people like family You’ve moved a lot: Nebraska, Wisconsin, Georgia, and now San Antonio Moving for opportunity is really personal. If you have the right opportunity American Food Innovate Summit: I was a speaker there and I talked about high performance innovation My Food Job Rocks: I get to work with a lot of great people. We’re feeding people, people have to eat and it’s a  stable industry We collaborate with restaurants a lot because the QSR’s have a better understanding of their brand What is the benefit from copacker innovation?: more minds, bigger ideas What trends are you looking for in your innovation?: plant-based foods and high tech plant-based foods Freakanomics – Impossible Foods The Wizard and the Prophet Biggest Challenge the food industry needs to face?: Individual Packaging and sustainable packaging Has this affected your business?: Yes, our customers have made commitments to packaging We’re making small increments and I think it will accelerate Doe sit matter that face companies are pushing sustainable packaging?: Yes, actually, Styrofoam cups are not as popular anymore What is one thing in the food industry you’d like to know more about?: Learning more about the cell-based meat area. Paul Shapiro’s book Clean Meat How did you get into food?: Food Network, Emeril but especially Alton Brown. Dr. Susan Braska IFT Alamo IFT What books do you repeatedly read?: The Secret by Rhonda Byrn. It helps you get out of your own way Book of the Five Rings Who Moved My Cheese? Five Dysfunctions of a Team Do you have any advice on how to succeed in the industry?: Find what you’re good at and what you can do in which no one else can do. It can take 5-6 years.

 

 

 

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