• Puesto in San Diego, Calif.

  • DSR of the Month: David Kort of Premium Supply Co., Deer Park, N.Y.

  • Chain Profile: Bad Daddy’s Burger Bar

  • Educating Students at the Francis Tuttle School of Culinary Arts in Oklahoma City, Okla.

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Go the Distance: The Most Important Three Feet in the House

Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.

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jMartinez
Juan Martinez

Dining-Room Efficiency

Don't focus so much on the total seat count.

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jStiegler
Jerry Stiegler

C-Store Operators Mixed Feelings On Minimum Wage, Colorado’s Hiring Boom and Much More

New data on a minimum wage increase. Consumer prices for restaurants continue to climb but less than at supermarkets. Colorado is the tops in restaurant hiring. C-store consolidation picks up.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

Says Who? - David M. Stafford, president, Stafford-Smith

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.

sayswho_background David M. Stafford

FE&S: Would you encourage your children to work in this business?

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.

FE&S: Do they ask about the business?

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.

FE&S: What made you come into the business?

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.

FE&S: If you were not working in foodservice, what would you be doing?

David M. Stafford: I probably would have become a college professor.

FE&S: What made being a professor so intriguing?

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.

FE&S: What keeps you working in the foodservice industry?

David M. Stafford: I love it. I want to be my own boss.

FE&S: What do you love about the foodservice industry?

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.

FE&S: Who was the person that influenced your career most?

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.

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