Bill Severino Jr., Globe Equipment Co.

In some instances, when people use the phrase “Been there, done that” in reference to their careers, it’s more of an empty cliche than a statement of fact. That’s certainly not the case, though, with Bill Severino Jr., who works in outside sales for Globe Equipment Co.

Severino Jr., who began his second tour of duty with Globe Equipment five years ago, has also been a foodservice director at Yale University, worked in senior living and healthcare as a retail director, plied his trade in restaurants, and even owned some establishments as well. His plate — as well as his resume in foodservice — is very full. That wealth of experience has served him well helping clients with foodservice design, equipment specifications and restaurant design, as well as various other facets of the industry.

Q: Your client base now has you managing a lot of projects in cities and states well beyond your home base of the Northeastern U.S. How do you manage those projects?

A: You have to ask questions. I’ve done kitchens in California and I know the facility director, so they’re my point person. Are you good with taking this [equipment] in and installing it? If not, I can find a company to do this for you. I can also project manage it for you. I can give them anything they want. I have a vested interest in it and I ask the right questions. We can put a team together or work with your staff and we’ll get it done.

Q: Describe your approach to working with your supply-chain partners to ensure it goes well for all involved?

A: In this industry, it’s all about relationships, and this is another opportunity for me to learn. It’s a partnership. Most of my vendors will pick up [a phone call] on the second ring. If they’re successful, I’m successful. I’ll support people who have helped me the most. You have people you work with better and you have a team mentality about it. Every day, you learn and get to educate yourself. I tag along on projects, ask questions and people appreciate that more when the salesman is involved in the process.

Q: You’re known for having a calm yet focused demeanor. What’s your secret?

A: I’ve practiced martial arts my whole life. You have to stay within yourself and stay calm in all situations. It takes two people to confront. I want to remain calm and be nice to people. Just stay calm and focused. Sometimes, people just want to vent. I’ve got big shoulders; that’s fine if they want to do that. I owned a bar and we had doormen and I told them that it takes two people to argue. If just one person argues, they’ll realize they look foolish and that will de-escalate it.

Q: What goes into writing a good equipment specification?

A: Ask a lot of questions. What is a menu that will drive the equipment list? What is your timeline like? It’s like you can get it good, fast or cheap. Pick two. If you want fast and cheap, it won’t be good. If you want fast and good, it won’t be cheap. You also have to factor in budgets. I want X, Y and Z in about nine months, but A, B and C in two months. Sometimes, we go with what we can get as opposed to what we want. Nothing opens up on time or under budget.

DSR 3-2-1

Bill Severino Jr., Globe Equipment Co., 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.