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.
The foodservice industry was different when Dan Skipper worked as a draftsman for a restaurant equipment company back in 1968. In the days before CAD and computers, hand-drawn plans and snail mail presented a number of challenges.
Anthony Rodriguez was a manager-in-training at Radio Shack, when his girlfriend's father, Jose Lorenzo, offered him an opportunity at his foodservice equipment dealership, J&E Restaurant Supply
Celebrating 19 years with Bargreen Ellingson this month, Kevin Wilkinson's role is more of a player/coach, although his title is general manager. This is because, in addition to managing a territory with his own accounts, Wilkinson also assists others in his office with their jobs.
Scott Johnson's career as a sales rep can be attributed to being in the wrong place at the right time.
Sue McNulty's future may have been predestined. She worked at Paramount Restaurant Supply Corp. in Warren, R.I., the summer between her junior and senior years at Babson College. The connection—one of her professors was the sister of the dealership's outgoing president Stephen McGarry. This gave McNulty her first and sole career opportunity back in 1988. "They offered me the job when I graduated, and I took it," she says.
As a 22-year veteran of the foodservice industry, Brian Van Skyock's background includes a variety of positions such as director of store development, facilities director, equipment specialist, CAD designer and project manager for a number of different companies.
Although her father, Stephen Tucker, president/CEO of Patterson, N.J.-based M Tucker Co., tried to dissuade her from working in the foodservice business, it obviously was in Morgan Tucker's blood.
Known for his tireless work-ethic and excellent product knowledge, Robert J. Wiltgen is FE&S' Dealer Sales Rep of the Month for February 2011.
After graduating from the University of Connecticut and completing a stint in the military, foodservice was not part of Colin Woodfall's career plan. But while working at a quick-service restaurant to help make ends meet, Woodfall discovered he had a love for the industry. This led to a career spanning more than 30 years on the operator side, which included a partnership in a New Hampshire steakhouse restaurant for 13 years and working with quick-service operators.
From day one, since joining the foodservice industry during her high school days, Amy Rode has always known where she was headed.