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.
Brennen Schaller, South Service Manager, Town Center After owning a service business outside of the foodservice industry, Schaller realized it was time for a change. He knew, though, that staying in the service segment would be important. “Fixing things is always something that’s intrigued me. I’ve always fixed bikes and four wheelers and if my car breaks down, I will look at it before going to see a mechanic,” Schaller says. “Stepping into a company that works in the commercial foodservice industry was a better career opportunity for me. And with a bigger company like Town Center, you have more places to grow and evolve.” The company services the entire state of Michigan as well as parts of northern Indiana and northern Ohio via its 90 service trucks.
Schaller started as a preventative maintenance technician, which allowed him to learn the industry from the ground up. Since then, he’s continued to move up the ladder and has held a variety of roles, including as a lead technician and as a trainer for Town Center.
Here he discusses the evolution of foodservice technology and more.
Q: How has foodservice technology evolved for the better since you first started?
A: Integrated controls have been one of the biggest, most helpful changes. Being able to go up to a piece of equipment and being able to immediately learn about temperatures and other information is huge. Plus, the factories’ ability to release information, whether it is via a YouTube video or a service bulletin is really helpful in getting information to the service techs on the street. And many manufacturers now design their equipment with service in mind, meaning they are asking the question “how will this unit get serviced once it’s in the field?” That’s helping us get things done faster.
Q: What do savvy operators do to extend the service life of their equipment?
A: Performing proper maintenance. I’ve seen a big uptick in that over the past few years. When new chains are using us for maintenance, they are signing up for planned maintenance on day one. You used to have to twist their arms to get them to do that. Also, more restaurant managers are taking the time to learn about the equipment. There was a time when managers were just focusing on their people. Now they are asking more questions and want to be informed. They are realizing they can clean a coil themselves, for example, and that can save them a service call.
