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Eric Futran/Foodpix/Jupiterimages

In the SPOTLIGHT Leidenheimer Baking Company http://www.leidenheimer.com andy Whann is the fourth generation of Leidenheimer men to run [the Leidenheimer Baking Company], which was founded in 1896 in the city of New Orleans by Sandy’s greatgrandfather, George Leidenheimer of Germany. The bakery produces French bread made famous by traditional local dishes like the muffaletta and po boy sandwiches that originated in the heart of the French Quarter. As a lifetime citizen of New Orleans, Sandy has experienced many evacuations and has become adept at hurricane planning through the years. When the hurricane alert [for Katrina] was issued on Saturday, August 27, 2006, this veteran immediately put his family emergency plan into effect as his wife and two children prepared to leave the city. Sandy remained near the plant to keep a close eye on his 110-year-old company and keep production working at a minimal capacity. With his family out of the city, Sandy uncharacteristically decided to shut the bakery down, secure its exterior, gas lines and doors and encouraged his employees to prepare their own homes and loved ones for the storm and potential evacuation. Both Sandy and the Leidenheimer management team keep home phone numbers and emergency evacuation contact information for all employees.

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LOOKING AHEAD

Managing Risk in the Small Business

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After most of his employees had left, only Sandy, his plant manager, and chief engineer, all of whom play key roles in the business’s preparedness plan, remained in New Orleans. Once Sandy and the others had completed their assigned duties in the emergency shutdown, they left as well. While driving to meet with his family in Baton Rouge, Sandy was struck by the unusualness of the event. “Things were very different this time around,” said Sandy. “But in the gridlock I still