Scott Reitano is a veteran of the foodservice industry with more than 25 years of experience, including a strong manufacturers’ rep background and a reputation for innovative design, creative solutions and high-level client interaction. Reitano first worked for Hobart Corp. as a district manager after graduating from Miami University in Ohio. He later joined SESCO as a manufacturers’ rep, becoming senior partner of the organization in 1996 and president in 2002. Ready to pursue new challenges, Reitano purchased Foodservice Solution Group in 2007, where he continues to serve as principal. A family man, he lives with his wife Lori, and seven-year-old daughter in Indianapolis, while his 21-year-old son is a senior at Anderson University.
Scott Reitano: Deal with all issues as they arise. Nothing goes away. Problems just fester and somehow grow larger if they are left unattended.
Scott Reitano: Schert Foodservice Equipment. This company was started several months ago by two gentlemen that were top performers for their previous employers for many, many years. Beyond the fact that they are two of the best project managers I have ever had the opportunity to work with, I admire their courage in stepping out on their own in today’s economic climate. It is also very interesting to watch the surprisingly predictable reaction in the marketplace. The artificial barriers and weak, wait-and-see responses from many industry players sometimes makes me wonder if our industry is truly interested in growth and excellence or just protecting the status quo.
Scott Reitano: Going home.
Scott Reitano: I was the dough roller and cheese and sauce guy for Donato’s pizza in the early 1980s. They were just a small, local chain in Columbus, Ohio at the time. I knew I had hit the big time when I moved up to pizza maker on busy Friday nights!
Scott Reitano: Absolutely. I am grateful to have provided for my family, worked with my father and interacted with many, many wonderful people in my journey through this industry.
Click here to read part one of the interview with Scott Reitano.