The only monthly feature that profiles the careers of the industry’s most accomplished foodservice equipment and supplies dealer sales reps by presenting their achievements, views on customer service and secrets to their success.
Gary Estes entered the foodservice industry in an untraditional way, on the chemical side. His first job out of college was with a large chemical company, where he rose through the ranks to become a sales manager.
It's always advantageous when skills from one job are transferrable to another. Such was the case with Steve Ruck who, upon the advice of his stepfather, a dealer/sales rep, moved from general contract work to join an independent manufacturer's rep firm.
Carl Casino likes to think he learned the foodservice business from the inside out. In his 20s, Casino went into the restaurant liquidations business with his father, purchasing used equipment from defunct operations, rebuilding it, then reselling it to operators.
After working for 14 years for a Northern California equipment dealer, Christine Stubbles joined Myers Restaurant Supply. She worked her way up from customer service and field sales support to become a foodservice equipment specialist.
In the foodservice industry, professionals can fulfill their career goals and aspirations in a variety of ways. Growing up in the family business, Michael Hanson worked his way up through Bintz Restaurant Supply into his current sales specialist position.
Starting a career in the foodservice industry during a recession may seem like a recipe for disaster, but it was perfect timing for Kevin Corral.
After touring as a bass guitar player with an indie rock band for two-plus years, Nason Frizzell realized it was time for a more steady and stable job.
When Terry Petrani’s husband Guido started a restaurant supply business with a friend back in 1987, she jumped at the chance to leave her waitressing job and join the dealership.
Mark Claus always knew he would have a career in the foodservice industry in some capacity, after working as a kid in his family’s steak and seafood restaurant. “I worked in every position at the restaurant, and always thought I would run one someday,” he says.
As the former co-owner of Chicago's award-winning hot dog eatery Gold Coast Dogs, Fred Potekin, who handles commercial kitchen equipment sales and design for Beltram Foodservice Group, has first-hand experience as an operator. He began working in the foodservice industry making pizzas as a teen, and then served as a restaurant manager, general manager and corporate manager for a number of chains.