This month, Publix News talked with Business Development Director of Deli Terry Simpson, who is celebrating his 40-year service award.
Publix News (PN): What brought you to Publix more than 40 years ago?
Terry: I had a buddy who worked at Publix, and he told me the bakery needed some help. Soon after I shared my interest, I was hired.
PN: What has made you stay?
Terry: I wanted to be a chemist growing up, so when I worked as a doughnut fryer and learned the science behind baking, I was sold. Back then, everyone in the bakery carried their own book of recipes. It was a competition to see who could make the best product. I enjoyed the chemistry of putting the right ingredients together, baking at the right temperature and length of time for the product to come out perfectly, and then finally, seeing customers buy it.
PN: What’s the most exciting part of your job?
Terry: Having a vision, being part of the strategic planning and development, and seeing it come to fruition. Right now, we have so many plans for the Publix Deli, and it’s my job to see them through. It’s an exciting time, and I’m not planning to miss any of it.
PN: What advice do you have for associates just starting?
Terry: Seek out every opportunity, and don’t be afraid to move out of your comfort zone.
PN: What does it mean to receive your 40-year service award?
Terry: It’s definitely a milestone, but I have so much more to look forward to. When it comes to my time at Publix, I feel like I’m just getting started. I’ve spent 26 years in the bakery and coming up to 15 years in the deli, but there’s so much more I’d like to see happen and accomplish.
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PN: What’s the most challenging part of your job?
Terry: Making sure we provide high-quality products while managing the delicate line between costs and price
PN: What’s changed the most at Publix since you started here?
Terry: We’ve established more efficient processes to consistently produce high-quality products for our customers.
PN: What hasn’t changed at Publix since you started here?
Terry: Our culture of service and quality products
PN: What’s your favorite Publix memory?
Terry: Being chosen to help open the Atlanta Division as director of bakery operations
