For some people, finding the right career path can be a lifelong exercise. For others, it can be as simple as pursuing your passions. Such is the case with Brennen Schaller, south service manager for Town Center, a Michigan-based service agent specializing in HVAC, refrigeration, plumbing, electrical, commercial cooking equipment and facility services for the foodservice industry.

Sometimes a chance meeting can completely change someone’s career trajectory. Take for example, Chip Norwood, owner and CFESA master technician for Norwood’s Commercial Appliances in Boone, N.C.

Some people spend their entire professional lives trying to find the right challenge. For others finding the right career can be as simple as following your interests. Such is the case with Anthony Strobl, lead refrigeration and HVAC technician with DRD Repair, a Lexington, Ky., service agent.

For the longest time, when someone mentioned food sold at a convenience store, the first thing that came to mind was not so much a menu item but a piece of equipment: the roller grill.

Hurricane Ian was a Category 4 storm that made landfall in Fort Myers, Fla., Sept. 28, 2022.

By his own admission, F. Michael Hess started “toting tools” at 14 years old. “I was fortunate to connect with a man who does the same thing in the residential heating and cooling field. I loved it,” Hess recalls. “I was working in sheet metal trailers and reading ductwork before I could drive a car. I just enjoyed what I did.”

The business environment of the past two years has challenged the creativity and resourcefulness of just about everyone in the foodservice industry. Kirby Mallon, owner and president of Elmer Schultz and president of the Commercial Food Equipment Service Association, talks about how service agents have adapted by leveraging technology, working together and more.

It’s a challenge for a privately held business to pass from one generation to the next. Even more so to get to the third generation. But that’s exactly what happened with Ace Mart Restaurant Supply, a San Antonio-based foodservice equipment and supplies dealer.

Over the past 20 years, Dan Rowe has built New Alexandria, Va.-based Fransmart into one of the largest restaurant franchise development firms in the world. His specialty? Finding the next big thing in emerging brands and shepherding them into the world of franchising. He’s sold more than 5,000 franchises worldwide and helped brands including QDOBA Mexican Grill, Five Guys Burgers and Fries, The Halal Guys and others grow from small, multiunit operations into powerhouse chains.

Kent Estep, Field Supervisor, CES, Mesquite, Texas

The restaurant industry remains rooted in a certain entrepreneurial spirit. Everyone loves the story of two friends sketching out their business plans on the back of a cocktail napkin as part of a late-night conversation for the ages. These days, the industry continues to attract entrepreneurs but in a slightly different manner. Enter Nili Malach Poynter, president of ChefReady, a Colorado-based ghost kitchen operation.

Field Service Technician, Commercial Parts and Service

Restaurants are not alone facing enormous COVID-19-related challenges as they strive to serve their communities.

Master Certified Technician, Gary’s East Coast Service, Oxford, Conn.

Few people grow up wanting to be a foodservice technician, but after stumbling on to this career path, many are hooked for life. Such is the case with Joan Albert, who, as a teenager, wanted to be a veterinarian.

Ramar Restaurant Equipment & Supplies’ involvement in the buying group Excell Marketing led Mark Raber and his wife Kathy to nominate The Center, an addiction recovery center, in Palos Park, Ill., to receive a new commercial kitchen. Ramar Supply donated consultation services as well as kitchen design, general contracting, warehousing, delivery and installation to the project. Mark’s involvement was both professional and personal.

As CEO and president of Women’s Foodservice Forum (WFF) for the past five years, Hattie Hill makes it her mission to collect research, insights and best practice solutions in order to help close the workplace gender gap in the foodservice industry. The group’s annual conference, March 10 to 13 in Dallas, marks its 30th anniversary. Hattie is also the founder and CEO of Hattie Hill Enterprises (HHE), a management and human relations consultancy in Dallas.

With a talent and an affinity for all things mechanical, Kevin Priest attended South Georgia Technical College in Cordele, where he studied both industrial electrical technologies and electrical construction and maintenance. This prepared him well for his current career.

At 87 years old, Hal Block, principal of YBR Marketing, is still going strong with more than five decades as a manufacturers’ rep.

Last fall Cris Gross assumed a new role at Stafford-Smith Inc. as VP sales and marketing. The new role comes with a renewed focus on street sales. After two decades as regional sales manager, the FE&S 2009 DSR of the Year says he is enthused about building even closer connections to customers and helping guide the slew of Stafford-Smith new hires into the industry.

A self-described Army brat, Chef Rommel Mendoza has lived all over the world and continues to travel regularly for his job today. A passionate and trained chef (via Stratford University in northern Virginia), Mendoza has cooked in many restaurant kitchens, owned his own smoothie and deli shop and now serves as a corporate chef and educator for Thompson Hospitality. A division of Compass Group, Thompson Hospitality is a facilities management company in the business and industry, healthcare and college/university segments.

With a 50-year career in the foodservice industry, Jim Richard Sr., princial of PES Design Group, has gone from wanting to be an architect to launching his own c-store design and foodservice consulting firm. His entrepreneurial spirit continues today.

Founded in 2008, The Big Salad offers countless customizable salad combinations as well as build-your-own sandwich, soup and wrap options. With locations throughout Michigan, the chain now plans to open 100 stores in metro areas across the country within the next 10 years. Growth will occur largely through its franchise model, in place since 2012.

Field Supervisor, Hawkins Commercial Appliance Service, Englewood, Colo.

“It’s surprising how many backyard mechanics are out there — and electricians and plumbers that don’t realize how something should be installed.”

Although he now has almost three decades as a service tech under his belt, Hawkins Commercial Appliance Service’s Kevin McCaw got into the business through his love of cars.“My neighbor across the street got me into hot rods. I went to automotive school after high school, then worked for a couple of shops,” he says.

Cliff Baker has worked for Singer Equipment Company’s M. Tucker Division for more than 20 years. He is also the founder of A Need We Feed, a nonprofit volunteer-run organization. Volunteers cook food in commercial kitchens, package them in individual portions and then deliver hot, fresh meals to first responders and others in need.

Joe Christina, CEO of Church’s Chicken discusses the variety of changes to this quick-serve restaurant chain in the last few years. Church’s Chicken now has more than 1,600 restaurants in 27 countries  and international territories.

Continuing FE&S’ focus on industry veterans engaged in philanthropic activities, this month John Spicer of Crest Restaurant Equipment & Supplies in Virginia Beach, Va., discusses Camp Grom. The expansive adventure park and recreation center was built specifically for children with disabilities and their families, as well as for wounded warriors, fallen warriors and their families. It opens this month.