The parlor is a critical place on a dairy to have productivity and efficiency dialed in 365 days a year. When it comes to leveling up your parlor output, audits are a helpful tool in finding ways to fine-tune and uncover areas for improvement that drive milk harvest success – ultimately impacting the dairy’s bottom line. 

In a breakout session presentation at the Pennsylvania Dairy Summit, held in Lancaster, Pennsylvania, last February, Sarah Moag discussed management transitions and employee management strategies that have worked for her business, Noblehurst Farms, in western New York.

The key to good training is to first determine what type of training each position requires. A herdsperson will not need the same type of training as a manager.

As the newest member of my company’s youngstock nutrition team and the most recent returning member to my family dairy, I value the efforts taken by my supervisors to identify and apply my skills and strengths effectively to get the job done.

Heim’s Hillcrest Dairy in Wisconsin has created a welcoming team culture with low employee turnover. Since the farm started in 1963, it has grown from less than 100 cows to more than 800. Today, members of the second, third and fourth generations work on the dairy.

Compliance and building a beneficial team culture are two of the greatest labor challenges observed by Michelle Kohls from Kohls Dairy Farm, Helen Korzec with GPS Nutrition and Evan Platte with Merck Animal Health.

Held Nov. 29-30, this year’s event focused on the past 20 years of dairy. The first day included two farm tours and a welcome dinner, while the second day featured formal presentations on topics ranging from precision feeding and on-farm technology to the evolving carbon credit and dairy markets.

While training takes many forms and varies greatly from one dairy to the next, two common goals among producers are to increase employee engagement and to grow employee skill sets.

As a nation that depends on immigrants and foreign labor to work in agriculture, the diversity of this population and their languages bring new challenges to the dairy industry.

An employee who has been with our team for nearly five years just turned in his resignation. He was the kind of employee that anyone would want. He does an excellent job in his role, works well with the rest of the team and doesn’t take a lot of oversight.