Work balance is in the mix- Ralph Plarre of Ferguson Plarre Bakehouses and Ian Young of Insigh

By Lia Bichel
IT’S not all about making dough for passionate businessman Ralph Plarre – it’s about creating an enjoyable work environment with award-winning sustainable features.
Mr Plarre of Ferguson Plarre Bakehouses addressed businessmen and women from the City of Greater Dandenong at the South East Business Network’s Christmas Industry Breakfast last week.
The third generation baker spoke about his strategies for operating a family business. Mr Plarre’s two sons have taken over the business, which spans four generations and consists of two families working together.
“You have to have trust and a common goal,” he advised the group.
“You need clearly defined boundaries, the next generation needs to take their own path, you need to accept good advice and, especially for the older generation, you need to learn when to get out of the way.”
The passionate businessman also spoke about the process of creating an environmentally friendly work environment.
“We consume the world’s resources one time, four per cent faster than the world is capable of reproducing them. We need to think about the big picture,” he said.
“I personally think we are in a dream world and one day it will be a nightmare – we are wanting too much from the world.”
He is now working to develop an environmental strategy for the baking industry.