After going to college for rabbinical studies, Eli Goldring met the woman he would marry and realized full-time work took priority. His first sales stint was as a project manager/salesperson for a fiberglass insulation company.
Larry Simonel has been in the foodservice industry most of his life. Growing up, his mother worked as a restaurant manager and he began working in and around foodservice operations at 12 years old.
During his tenure as a franchisee owner of two different concepts, Derek Tippner had much experience opening and closing restaurants, reading leases and analyzing profit and loss statements. "I took a leap of faith to become a franchisee for a sub shop, which lasted six years," Tippner says. "I then eventually sold the two locations and opened a pizza franchise."
Working with national accounts for Atlanta Fixture, Jon Jacobs says his favorite part of the job is helping customers save money. This is no surprise because, as a former restaurant owner, Jacobs realizes the importance of the bottom line.
For Regina Cafferata being a successful DSR seems to run in the family, as her husband John is a
former FE&S DSR of the Month.
A self-proclaimed foodservice industry lifer, Jason Sem admits that his career has taken many twists and turns along the way.
Jack Mullins considers himself a foodservice industry lifer. He became a dishwasher in a restaurant at 16, and also served as a line cook at a steakhouse before rising through the ranks to become a restaurant manager.
Josh Smith owes his career to being at the right place at the right time. After years of working odd jobs in restaurants, including dishwashing and bussing tables, Smith's buddy invited him to help move Bargreen Ellingson's warehouse.
It is possible to combine two diverse interests into one successful career.
Amador "AJ" Reyna, Jr. recalls being at a foodservice equipment show in the beginning of his career when a DSR of the Month sign caught his attention. "Since then, I've aspired to accomplish this," he says. "It was always very important to me."
Scott Morrical found his calling in the foodservice industry at a very young age. "I started working in breakfast restaurants while in middle school, washing dishes by hand," he says. Morrical then moved on to supper clubs, before becoming a dealer and broadline sales rep to capitalize on what he calls his "gift of the gab".
Ariel Potash has been around commercial kitchens his entire life, with family members who work as chefs and caterers, including his wife.
In some instances, it is the family ties that carve a career path.
The pharmaceutical and foodservice equipment industries could not be more different, yet it was training in drug sales that helped Christine Poldiak land her current job as outside sales rep for TriMark United East.
Scott Wainwright has been involved in almost every facet of the foodservice industry during his career.
After working as a preventative maintenance technician for Strategic Equipment & Supply Corp.'s ISI Commercial Refrigeration division while attending University of North Texas, Danny Monnat took a year off to become a certified paralegal. "I was considering going to law school, but decided that wasn't the route I wanted to take," Monnat says. "Instead, I focused on finishing my undergraduate degree in business."
Foodservice Equipment & Supplies is the longest-running publication serving the decision-makers of the nearly $15 billion E&S industry.
View current digital issueWant to receive a FREE subscription to Foodservice Equipment & Supplies?
Subscribe to magazineKeep up with the latest equipment and supplies news and products with our FREE newsletters.
Subscribe to newsletters
Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
