www.pyebarker.com
1-800-282-9784
P.O. Box 1387 (30298) 121 Royal Dr. Forest Park, GA 30297
AUGUST 2018
A LOOK BACK ON THE DREADED INVENTORY DAY TAKING STOCK
Needless to say, I don’t think any of us who were there miss those days one bit. We’ve maintained the same sense of camaraderie while making the actual work far more manageable. We no longer have thousands of nuts and bolts to keep track of — just large machinery that’s pretty darn easy to count. We shut down our external systems around lunchtime, and we’re done with the process by 4 p.m. Record keeping in the digital age has also improved substantially; we’ve even expanded the menu options when it comes to ordering food. The warehouse is still hot as all get-out. The technological advances of the past two decades haven’t found a cure for the Georgia sun, but we all get changed into our shorts and t-shirts and try our best to think of it as a sauna experience. While it may seem tedious in the moment, at least it’s far better than how it used to be, and I have an Italian dinner with my family to look forward to. I’m sure many of our readers go through a similar inventory process of their own. I sincerely hope yours lands on a far cooler part of the year than ours. Regardless, my advice to business owners is to keep it a team experience. Even amid the struggles all those years ago, it was powerful to see the whole company come together to accomplish a singular goal. It may not feel like magic in the moment, but within the tedium, lasting bonds and traditions can develop. -Eric Lunsford
Every August marks two important milestones: our yearly inventory day here at Pye-Barker and the birthday of my wife, Margaret. Somehow the two events end up landing on the same day more often than not, and we have to push the celebration by a day or two in favor of the joys of counting pumps and air compressors. As long as we make it out to her favorite little Italian restaurant at some point that week, my wife is willing to take one for the team. Thankfully, the inventory process is much easier than it used to be. I can still remember how dreaded those days were during my early years at the company. As Pye-Barker made the transition from mill supply to engineered equipment, we still had a wealth of little bits and pieces that had to be accounted for with only the help of what passed as “sophisticated software” in the late 80s and early 90s. Worst of all, the counting had to be done in our warehouse during the dog days of the Georgian summer. We couldn’t even begin the ordeal until the end of business hours on Friday. Then, the whole company, from new hires to senior management, would head into the warehouse and start counting thousands of nuts and bolts, bandsaw blades, and casters by hand. The one good thing I’ll say about this exercise in tedium is that it certainly built a sense of community. We’d order pizza and make an evening of it. We’d come back bright and early on Saturday morning and keep counting before the sun had a chance to turn that stockroom into an oven.
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1-800-282-9784 • www.pyebarker.com
Published by The Newsletter Pro • www.NewsletterPro.com
A HELPING HAND WHY BUSINESS LEADERS NEED TO ASK FOR HELP
This struggle often comes from pride, the idea that if you admit you can’t do it all, then you can’t do anything. But this mindset often leads to ruin. In a survey by 99 Design, most entrepreneurs claimed the worst mistake they ever made wasn’t a poor financial decision or bad planning — it was simply not asking for help early in their careers. Having to ask for help isn’t a sign that you’re unable to achieve what you set out to do. In fact, when you ask for help in business, you may find you’re able to achieve more . This is because asking for help is a form of networking. You’re actively reaching out to experts, learning
“Can you give me a hand?”
Asking for help is a simple request. Most people do it every day, whether to get a second opinion on a paint color or ask a stranger to hold the elevator. Asking for help is important; the ability to work as a team is one of mankind’s greatest strengths. But if the act of asking for help is so essential in our lives, why do entrepreneurs have such a hard time with it?
EMPLOYEE SPOTLIGHT Very little would get done here at Pye-Barker if it weren’t for our shipping and receiving clerk, Patrick Percival. An army veteran who served in Vietnam, the former Buck Sergeant joined our team back in 1985, putting his discipline and eye for organization to work. “I’ve been organized my whole life,” Patrick reflects. “I went to Catholic school and had a teacher who really instilled that quality. The army reinforced it.” to his men but was able to win them over by pitching in and working shoulder-to-shoulder with them.
PATRICK PERCIVAL GETS THE JOB DONE RIGHT
We know how important it is
Thinking back on his 33 years at Pye-Barker, Patrick reminisces about the man who taught him the ropes in those early days. “When I came to the company, there was a young guy named Dennis, brilliant guy. I was told if I needed anything to talk to him. On my first day, I told Dennis, ‘Don’t be surprised if I’m asking you this afternoon what you told me this morning.’” As one of our longest team members, Patrick’s knowledge and experience is unparalleled, or as he puts it, “Now I’ve become the Dennis.” Knowledge and experience are crucial to make sure our shipments, both ingoing and outgoing, stay on track. But on top of these skills, Patrick is an absolute workhorse. “I don’t take breaks,” he explained, pausing our interview to sign for a package, then picking back up his train of thought without missing a beat. “The army taught me that.” Patrick has a lot of laughs recalling his army days and what the recruits he was in charge of training used to call him. (Hint: It rhymes with rad- bass buck sergeant.) Patrick is the first to admit he was a strict officer
to save your downtime by getting your tasks done in a timely fashion. Patrick’s unparalleled work ethic is part of what lets us do that so effectively. We’ve been lucky to have him on our team these last three decades. When
asked what’s kept him here all this time, Patrick’s answer is about — what else — the work! “I enjoy doing things right … I’d go crazy without work. [Pye-Barker] is a wonderful place to be.”
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Pye-Barker Supply Co. • www.pyebarker.com
WHEN FAILURE IS NOT AN OPTION FINISH THOMPSON’S AODD PUMPS Whether you need to move petrochemicals or barbecue sauce, chances are you’re going to rely on an air-operated double diaphragm pump (AODD). Using mechanized membranes for positive displacement, this design offers good suction lift without sacrificing working diameter, making it an ideal choice for pumping viscous, corrosive, and even volatile liquids. Everything from artificial hearts to refinery pumps make use of AODD design. With such critical fluids being transferred in such severe environments, dependability is a must in the world of diaphragm pumps. In these and many other applications, a leak or mechanical failure can have dire consequences. That’s why the good folks at Finish Thompson have built their reputation on designing world-class AODD pumps. The manufacturer’s history speaks for itself. As far back as 1951, Finish Thomson had distinguished themselves as industry leaders in designing chemical transfer pumps. Put simply, they are the experts when it comes to creating dependable flows in demanding environments. Whether you need a rugged pump for a corrosive liquid or a highly reliable filter for your prized fish tank, Finish Thompson’s AODD pumps are the top of the line. Recently the manufacturer has expanded their line of stainless steel and polypropylene diaphragm pumps, creating more options for applications where FDA compliance is must. This new line is ideal for food and beverage applications, as well as the handling of pharmaceutical and cosmetic fluids. Complete with low-friction slide valves and moulded Buna gaskets, these new additions to the Finish Thomson family eliminate the risk of flat gasket tearing. Now, not every fluid application is going to require a top-of-the-line AODD pump. There are many great, affordable options out there for those looking to move large volumes of liquid efficiently. But when failure, leakage, or contamination are simply not options, Finish Thompson should be top of mind.
how other people solve problems, and broadening the awareness of your name and brand at the same time.
If you struggle to ask others for help when you need it, start by changing your mindset. You don’t have to do it all; you’re just one person, and sometimes one person needs to delegate tasks to others to get more done. Asking for help is also easier when you know what you want to ask for. If you are overwhelmed by a big project, take a moment to write down your goals for that project, along with a list of action steps and resources needed to get there. Then think about who you can reach out to in order to tackle these steps. If you’re still uncomfortable with asking for help, make a point of helping others when you can. Being helpful changes the way you perceive receiving help and builds a positive reputation with others. When you are viewed as being helpful, other people want to help you in return. Asking for help means admitting you can’t do it all alone. But why should you have to? Doing it all alone can be pretty lonely, and asking for help means you have a team to support you wherever you go.
If you are building a new fluid transfer system or need to replace an old or defunct AODD pump, give our experts a call at 404- 363-6000. We’ll work with you to understand the demands of your application and find a quality pump that fits your budget.
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1-800-282-9784 • www.pyebarker.com
Published by The Newsletter Pro • www.NewsletterPro.com
PRST STD US POSTAGE PAID BOISE, ID PERMIT 411
P.O. Box 1387 (30298) 121 Royal Drive Forest Park, GA 30297
CALL US NOW! 1-800-282-9784
INSIDE THIS 1 The Dreaded Inventory Day
ISSUE
Why Is It Hard to Ask for Help? Meet Patrick Percival!
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Have a Laugh on Us! Finish Thompson Delivers on Quality Where It Counts
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The Best Ways to Cool Your Mouth After a Kick of Heat
HOT , HOT, HOT! THE BEST WAYS TO COOL YOUR MOUTH AFTER EATING SOMETHING SPICY
For heat brought on by chili peppers, you want a beverage that contains compounds capable of binding with the oiliness of capsaicin. The best compound? Fat. Whole milk will help, but here are some even better alternatives:
When you pop something spicy into your mouth, it’s always good to have a cool beverage nearby. You never know when you’re going to need to put out a fire. But when your mouth feels like it’s going up in flames, some methods of cooling are better than others. Let’s get this out of the way first: Water and soda are two of the worst ways to cool off your mouth after eating something spicy. Water, soda, and even fruit juice will simply spread the heat around, meaning that fiery sensation will only last longer. To combat the heat, it’s important to understand where that sensation comes from. Many spicy sauces and dishes get their heat from capsaicinoids, or specifically, capsaicin, an oily compound that loves to stick to your tongue. It’s important to note that capsaicin is not water-soluble. Chili peppers are a primary source of capsaicin. Other foods, such as mustard, radish, horseradish, and wasabi, get their heat from a compound called allyl isothiocyanate. This compound does not usually stick around as long as capsaicin.
Half-and-half
Sour cream
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Yogurt
Ice cream
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Kefir
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And for those who are lactose intolerant or vegan, soy milk and peanut butter can help too. The higher the fat content, the better!
What about those other foods, like mustard and wasabi? Unlike capsaicin, allyl isothiocyanate is partially water-soluble. This means water and soda will help cool you down — but you still can’t beat dairy. The next time you eat a habanero pepper or put too much hot sauce on your eggs, having a glass of half-and-half on standby can be a lifesaver. It may sound a little weird, but your mouth will thank you.
So, what can you do to beat the heat?
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Pye-Barker Supply Co. • www.pyebarker.com
Published by The Newsletter Pro • www.NewsletterPro.com
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