DSR of the Month

The only monthly feature that profiles the careers of the industry’s most accomplished foodservice equipment and supplies dealer sales reps by presenting their achievements, views on customer service and secrets to their success.

Nick Goldring, Culinary Depot

Even though Nick Goldring has been with Culinary Depot for eight years, now serving as the company’s New York sales rep, he still considers himself to be a “junior in the industry.”

Lee Rose, Norvell Fixture and Equipment Co.

Like many college graduates, Lee Rose was not sure where he was headed with his degree in communications from Augusta State University. “I dated a girl who was making smallwares deliveries for an equipment dealership and helped her out,” he recalls.

Scott Ellerhorst, C&T Design and Equipment Co.

Working in the restaurant industry from the ground up for more than two decades has served Scott Ellerhorst well in his sales, design and consulting career in C&T Design and Equipment Co.’s Cincinnati office. “I started in high school bussing tables at restaurants, moved up to washing dishes and eventually became a general manager,” he says.

Jeff Fortier, Fortier Inc.

When Jeff Fortier joined his family’s company, Fortier Inc., 18 years ago, the main concern was his unfamiliarity with the products he’d be selling. “I was doing well as sales manager for a sunglasses company out in Virginia, and didn’t know much about the foodservice equipment industry,” he says. “But my uncle Rick said he could teach me, and I knew that learning about a gazillion different products wouldn’t be an obstacle for me.”

Melanie Gitlin, Thompson & Little

In 1998, Melanie Gitlin joined Fayetteville, N.C.-based Thompson & Little as an administrative assistant not knowing what she would become just 12 years later.

Nick Pope, The Boelter Companies

Nick Pope had visions of becoming a chef while attending culinary school and working at an equipment dealership part time. He realized being a chef wasn't for him when he took a 12-hour class that ended at 2 a.m. "It put me over the edge," he recalls.

Jim Bologna, Account Executive, Great Lakes Hotel Supply Co., Southfield, Mich.

It wasn't until Jim Bologna took a cooking class while working toward a degree in hotel hospitality at Michigan State University that he realized his calling. He went on to earn his Associate's Degree in Culinary Arts, and worked as a chef for more than 20 years.

Eric Hsieh, Equipment Sales, Action Sales, Monterey Park, Calif.

Eric Hsieh has always enjoyed eating out. In fact, growing up, he rarely ate at home. "My family in Taiwan was in the foodservice industry, so that may have had something to do with it," he says.