Mike Taylor’s company spreads the news for non-profits

Mike Taylor doesn’t work for Hallmark Cards Inc. anymore, but he still enjoys handing out the occasional platitude.   When executives open a lunch from In the Bag, they might find a bright business card proclaiming, “When rejecting the ideas of another, make sure you reject only the idea and not the person,” or “Even eagles need a push.” The bags also contain what Taylor calls “corporate cuisine.” His product isn’t cheap, but he says his clients are willing to pay for the high level of quality. Along with the inspirational cards, entrées, side dishes and utensils, the white bags usually contain dessert, wrapped in tissue paper in shades of yellow, blue and purple.

“We like to brighten up their day,” Taylor said.

The bags also contain a newsletter called Quick Bites, which profiles a different non-profit organization each month. The organization’s information is printed on 6,000 to 8,000 fliers that will be distributed through the course of the month. Taylor gets more requests to be the “organization of the month” than he can use, so he will occasionally “sprinkle” fliers for other organizations in the bags. The monthly non-profits are already laid-out 18 months in advance.

“The organization has to be something that helps kids or families,” Taylor said. “If it doesn’t do that, I tell them politely, ‘I can’t help you.'”

The main perk for the highlighted non-profits is the free publicity, but Taylor also donates lunches to the charities’ boards of directors and more than 25 percent of the month’s gratuities.

Taylor got the idea to open In the Bag while still at Hallmark, where he worked for 21 years. As a national account manager, he sold cards to retail chains.

“This was my way out,” Taylor said. He’d always wanted his own business, and looked at various franchises. Taylor was inspired to start In the Bag because part of his job at Hallmark was to plan meetings, and the catered food on the market didn’t really impress him. After consulting with his brothers, who work in the food industry, he formed In the Bag. For the first five years, Taylor worked at both Hallmark and his small business.

“In the Bag grew to be successful enough that I needed to be here,” Taylor said. He’s been actively managing his company for the last three years. Nonetheless, his staff is rather independent.

“They have the autonomy to do what they need to do,” Taylor said. The last time he went on vacation, he returned to find his office converted into a work room, and his belongings set up in the break room. The colorful break room contains the aroma of the deserts baked nearby, and the walls are covered in acoustical tiles that remain from the building’s former role as a showroom for Midwest Acoustical Tile. “They use this as a work room, sometimes, too. You can’t fight it.”

In the Bag started in a 500-square-foot facility before moving to a 1,400 square foot location, and now a 4,000-square-foot base of operations. The building isn’t marked with a sign, but a fleet of 12 delivery vehicles when they aren’t out on deliveries. Taylor says he might order a sign soon. As the company continues to grow, he is considering franchises.

“It was designed to be franchise-able,” he said. “It’s been my dream to have more than one location.”

Originally, In the Bag workers filled each bag assembly-line style just before delivery. As the volume of orders grew, this became impossible. Now he hires disabled and other special-needs individuals from area group homes and training programs to put the non-perishable items in the bags. This helps Taylor get the work done and gives the workers a sense of accomplishment.

“They come in here with the best attitude,” Taylor said. “The world would be a better place if more people had positive attitudes like that.”