{"id":24089,"date":"2023-07-25T10:48:06","date_gmt":"2023-07-25T14:48:06","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=24089"},"modified":"2024-07-19T12:27:14","modified_gmt":"2024-07-19T16:27:14","slug":"shortt-reeses","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/shortt-reeses\/","title":{"rendered":"Gary and the Chocolate Factory: Alum Is Living the Sweet Life"},"content":{"rendered":"\n

Overseeing the Hershey plant that makes a quarter of the world\u2019s Reese\u2019s Peanut Butter Cups is the pinnacle of a candy career<\/p>\n\n\n\n

Editor’s note: In April 2024, about nine months after this story originally ran, Shortt retired from Hershey.<\/em><\/p>\n\n\n\n

By Joe Wilensky<\/strong><\/p>\n\n\n\n

The first chocolate fountain Gary Shortt \u201986 ever saw was on the Hill, in the dining hall at what\u2019s now Robert Purcell Community Center. While he doesn\u2019t recall the occasion, he remembers being fascinated by the delectable, constantly flowing centerpiece.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n

Nearly four decades later, Shortt is overseeing something akin to it, but on an industrial scale: as a plant manager for the Reese\u2019s factory in Hershey, PA, he directs the daily production of 15 million peanut butter cups, which are packaged for distribution across the continent.<\/p>\n\n\n\n

\u201cYou watch these cases going by, and you think, \u2018This is happening 24 hours a day,\u2019\u201d Shortt marvels. \u201cIt\u2019s just mind blowing.\u201d<\/p>\n\n\n\n

Originally built in 1956, the factory has been expanded and enlarged several times and now comprises 516,000 square feet on 35 acres. It includes 10 production lines and employs more than 900 workers over three shifts, seven days a week.<\/p>\n<\/div>

\"The
The plant pumps out four sizes of peanut butter cups, in multiple flavors. (Provided)<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

That translates to more than 5.4 billion<\/em> peanut butter cups annually, as well as a billion Kit Kat bars. (While the Kit Kat brand is owned by Nestl\u00e9, Hershey has the license to produce and sell it in the U.S.)<\/p>\n\n\n\n

An adjacent facility roasts the 47 million pounds of peanuts the plant goes through each year\u2014along with (among other ingredients) 106 million pounds of sugar, 23 million pounds of cocoa butter, and 17 million pounds of flour.<\/p>\n\n\n\n

\n

You watch these cases going by, and you think, \u2018This is happening 24 hours a day.\u2019 It\u2019s just mind blowing.<\/p>\n<\/blockquote>\n\n\n\n

All in all, factory produces a whopping 25% of the company\u2019s Reese\u2019s treats.<\/p>\n\n\n\n

The plant itself may not be as fanciful as a Willy Wonka-inspired fever dream\u2014but the wafting aroma of chocolate, the serpentine production lines, the glint of foil-wrapped miniatures, and the seemingly endless rolls of bright orange wrappers all make for a jolly (and mouth-watering) atmosphere.<\/p>\n\n\n\n

\u201cIt takes a certain kind of person to work in plants,\u201d Shortt observes. \u201cYou\u2019ve got to enjoy people\u2014and some sort of chaos.\u201d<\/p>\n\n\n\n

\"video
Production lines, in perpetual motion. (Joe Wilensky \/ Cornell University)<\/em><\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Shortt, who recently marked his 10-year anniversary with Hershey, has been the Reese\u2019s plant manager for more than two years. <\/p>\n\n\n\n

He knows every foot of its production lines, casts a discerning eye over its machinery, and offers gregarious greetings to dozens of employees as he walks the floor.<\/p>\n\n\n

\n\t

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But has working on the front lines of candy production dimmed his appetite for the treats? Not at all. <\/p>\n\n\n\n

\u201cLike everybody else, I love chocolate,\u201d Shortt says, noting that his personal favorite is Reese\u2019s Dipped Animal Crackers.<\/p>\n\n\n\n

\"Chocolate
Liquid gold\u2014er, chocolate. (Provided)<\/em><\/figcaption><\/figure>
\n

Fondly known as \u201cChocolate Town, U.S.A.,\u201d the village of Hershey was founded by the company in 1903 and remains its global headquarters. <\/p>\n\n\n\n

Shortt\u2019s factory, located a few blocks from the main drag and its iconic Kiss-topped streetlights, is just one (Reese\u2019s) piece of the candymaker\u2019s larger chocolate universe.<\/p>\n\n\n\n

Shortt\u2019s own r\u00e9sum\u00e9 includes a rainbow of sugary delights: director of manufacturing for Hershey\u2019s Twizzler plant in nearby Lancaster; contract manager for Godiva Chocolatier; VP of operations for Stauffer Biscuit Company; product manager for Nabisco, where he oversaw Oreo cookies and granola bars.<\/p>\n<\/div><\/div>\n\n\n\n

As a general ag major in CALS, Shortt gravitated toward food science classes\u2014acquiring hands-on skills in food processing from such faculty as the legendary Robert Baker \u201943, inventor of the Cornell Chicken recipe<\/a>. <\/p>\n\n\n\n

(His late wife, former food science major Andrea Malmendier Shortt \u201986, was also a CALS alum.)<\/p>\n\n\n\n

Shortt\u2019s Big Red training came in handy during the pandemic, which spurred a multitude of challenges for the factory.<\/p>\n\n\n\n

\"Shortt
Chatting with an employee amid thousands of mini Reese\u2019s cups. (Joe Wilensky \/ Cornell University)<\/em><\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

They included employee turnover followed by a spike in hiring and training\u2014not to mention the need to step up production as chocolate fans sought comfort in their favorite indulgence.<\/p>\n\n\n\n

Says Shortt: \u201cWe could not make enough.\u201d<\/p>\n\n\n\n

The era also begat worker initiatives that Shortt has championed, including more flexible schedules and training opportunities, expanded tuition reimbursement programs, and events like an open house and factory tour for employees and their families.<\/p>\n\n\n\n

\n

Shortt himself was recently honored by having his name and signature emblazoned on limited-edition bags of Reese\u2019s cups.<\/p>\n\n\n\n

Dubbed \u201cDirect from the Factory<\/a>,\u201d the extra-fresh candies are available a few times a year at the Hershey Chocolate World flagship store in Pennsylvania as well as online. <\/p>\n<\/div>

\"Gary
Shortt (second from right) regularly returns to the Hill for Big Red hockey games with his buddies. (Provided)<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

\u201cWe\u2019re not just churning out candy; we\u2019re making something that\u2019s going to brighten up somebody\u2019s day,\u201d Shortt observes.<\/p>\n\n\n\n

\u201cAt the Twizzler plant, I\u2019d watch the bags go by and imagine one would end up in the minivan of a family traveling across the country, and it would be part of their vacation. That makes you feel good\u2014the happiness that people are going to get.\u201d<\/p>\n\n\n\n

Top: Shortt oversees production at the Reese\u2019s factory in Hershey, PA. (Joe Wilensky \/ Cornell University)<\/em><\/p>\n\n\n\n

Published July 25, 2023; updated July 19, 2024<\/p>\n\n\n\n

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