Preparing for the Future: King's Hawaiian Standardizes Technology Requirements for All Machine Builders at New Facility

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Challenge: Create a common infrastructure for machine builders for first centralized data-collection system on a greenfield site

The distinctive sweetness of King's Hawaiian bread has made it an American favorite and fueled the growth of the company. Robert Taira created the recipe for the iconic round loaves 50 years ago in Hawaii. Taira's business – King's Bakery in Honolulu – became a destination for tourists who often shipped bread back to the mainland as gifts for friends and family.

As the appetite for the King's bread grew, Taira moved his family to Southern California and built a 30,000-square-foot facility. The bread's popularity continued to expand, and so did the family's operation. In the 1990s, King's Hawaiian added 40,000 square feet to its California bakery, and in 2004, the company built a 150,000-square-foot automated baking facility and corporate headquarters nearby.

By 2010, King's Hawaiian had reached capacity once again. Its California factory and bakery were operating 24/7, and consumer demand was spreading across the country. The company had also expanded its product line beyond the signature round loaves to baking dinner rolls, sub rolls and sandwich buns.

With rising gas prices and other transportation costs weighing on the bakery's budget, King's Hawaiian decided to build a new facility in the Eastern United States. This way, the company could get its growing family of products to store shelves more quickly and cost-eff ectively.