Russ Streett, Boelter

Russ Streett started with Boelter as an equipment specialist six years ago before assuming his current role as a project manager in Atlanta. Prior to Boelter, he spent 15 years on the restaurant side of the business. Healthcare foodservice, casinos and hotels are among the projects currently on his to-do list.

Q: Architects, general contractors, foodservice designers and operators all are members of most project teams. What’s the key to meeting such diverse needs?

A: The secret is to ask the right questions. You want to get as much information so that they all get what they need. You need to know their menu, what’s above the kitchen and what’s below the kitchen. You want to make sure that everything works, and that it comes together in a timely manner. You can’t give everyone 100% of what they want, but you can give 70% or 80% — so everyone has exactly what they need. I’m good at planning. I have 26 projects going on, and they’re worth $34 million to $35 million. I have a folder for each project with everything laid out. I have every drawing and every spec. I have dates when everything is due, and I have a calendar to know when to deliver everything by.

Q: How do you ensure no detail gets overlooked on larger projects like casinos and collegiate dining?

A: The biggest thing is there are curves everywhere, and I have to make sure the dimensions match up. I want to make sure they’re right for the equipment. My job is that I’m the general contractor of kitchen spaces. There are a lot of things going on in the kitchen space. We have to make sure the floors and walls are finished before we show up. Casinos are hard. They want to open quickly, or they start losing money.

Q: What is the impact to budgets on projects that take years from concept to completion?

A: That’s very tough. I got a project last week that won’t install until later in 2026 or 2027. The only way to combat those timelines is to get things in the warehouse. If anything requires measurement, I try to allocate an estimated price increase to see what it will be in 18 to 24 months.

Q: There are a lot of good products out there. How do you know when you have the right ones for the job?

A: For me, it’s customer service from the manufacturers. I’m only as good as the people around me, and the manufacturers’ reps are a big part of that. If you answer the phone and answer emails and are honest but cost a little more, I’m OK with that. Taking care of those you work with has benefited
me greatly.

Q: What excites you most about the future of the industry?

A: I’m always excited about the next project and new challenges. I have a cool project at the NFL’s Atlanta Falcons practice facility that is exciting for me. I did a project for Meals on Wheels, and I cared more about that result than a larger chain because the money is being used for good. That’s exciting for me.

DSR 3-2-1

Russ Streett, Boelter, sits down with Jason Wange, Foodservice Powerplant Network, to talk about being named an FE&S DSR of the Month.

Find more episodes of DSR 3-2-1 here.

Foodservice Equipment & Supplies Presents DSR 3-2-1 is sponsored by Salvajor.