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Former Boca Restaurant Group leader takes executive post with Mexican concept.
Newly created position is key for growing chain.
Education and innovation are critical to the success of most any foodservice company. In this blog post, FE&S Editor Joe Carbonara offers his take on how these two elements of success will play out in the upcoming NRA Show in Chicago.
Read more...Juan Martinez looks ahead to this weekend's National Restaurant Association show.
Read more...With roughly six months remaining in 2013, restaurant operators still remain unclear as to how the federal healthcare legislation will impact them in 2014. A few chains, though, continue to move forward cautiously.
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Alex Walsh brings 25 years of coffee industry experience to new sales role.
Matthew Cottrel takes on newly created position.
David M. Stafford, president, Stafford-Smith, a Kalamazoo, Mich.,-based foodservice equipment and supplies dealer. Prior to joining the company Stafford graduated from Western Michigan University with a double major and then went on to serve in the U.S. Marine Corps. Stafford began working at the dealership 18 years ago, making him the third generation to join the family business, following in the footsteps of his father and grandfather.
David M. Stafford: I am going to treat them the same way my dad treated me: my dad did not ask me to enter the business. I entered on my own accord.
David M. Stafford: I answer any of their questions. They have other interests, just as I had when I was their age. How many kids go to college thinking they are going to be a doctor only to emerge as a teacher? I went from wanting to be a big animal vet to being a history teacher and now I am doing this.
David M. Stafford: I have worked around this business most of my life, working in the parts department, warehouse, etc. So I was around this a lot and enjoyed it. My original task was to go to the FMI show with my grandfather and learn from him. My dad told me walking the tradeshow was a good way to see people to learn the business. I liked the camaraderie of the business and I like to build things, which is exactly what we do. I could have done other things but I really enjoy what I do.
David M. Stafford: I probably would have become a college professor.
David M. Stafford: I like history. And history always repeats itself, for the most part. Right before going into the Marine Corps I coached college football at Kalamazoo College. So there is a chance I could have gone into coaching, too.
David M. Stafford: I love it. I want to be my own boss.
David M. Stafford: The relationships. The camaraderie. It is almost like sports or serving in the Marine Corps all over again due to the nature of the relationships and the camaraderie. We might not always agree with each other but we tend to respect each other and know that the other members of the industry are good people.
David M. Stafford: I have learned a lot from my father, including much of what I do day to day. And John Brown was a big influence on me. John was the president of Stryker Worldwide. His wife, Rosemary, was my math teacher and she tutored me throughout high school and college. I would do yard work for them to pay for my tutoring. I would be shoveling the snow off their driveway and he'd grab a shovel and start talking with me. John would tell me it was ok to ask him any questions I had about business. He was one heck of a leader and a business man. We remain in touch to this day. And when I first entered the industry, my grandfather was retired from the business but I spent a lot of time talking with him. And every day I continue to learn from my father.
The Editors
The Editors
Jerry Stiegler
The U.S. economy may be in a funk but the restaurant industry is doing its part to spark growth, according to data released by a variety of independent sources.
New name to reflect members' change in responsibilities.
Chefs David Change and Paul Kahan take top honors.
Although the popularity of smoked foods varies by region, its appeal has become more...
Juan Martinez looks ahead to this weekend's National Restaurant Association show.