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.
When it comes to well-rounded foodservice industry veterans, it would be difficult to find someone comparable to Cameell Hanna Jr.
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.
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."
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.
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.
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".
Scott Wainwright has been involved in almost every facet of the foodservice industry during his career.
Josh Cohen broke into the foodservice industry working in restaurant operations. And about eight years ago he made a career change by joining The Wasserstrom Company. Cohen has been in his current role for six years.
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.