Nate Tyberg, Culinary Depot

Naftali “Nate” Tyberg has been with Culinary Depot for more than 12 years, now as senior sales executive. He started in the dealer’s New York branch handling collections, later moved to Miami, then opened a branch office for Culinary Depot. As Culinary Depot continues to grow its Florida presence (it recently took over Restaurant Warehouse’s three locations), Tyberg maintains his insatiable appetite for industry knowledge.

Q: Foodservice equipment is changing all the time. How do you keep your knowledge base current?

A: I do this by staying curious and following the foodservice industry news. This includes going to trade shows to learn what’s new, talking to the reps that we work with and reading the foodservice magazines to stay up to date with what’s new and what’s going on in the industry. I also enjoy food, which means my family and I go to many restaurants. With so many new ones opening, it’s great to see the new innovations and concepts each restaurant uses. I take many of these examples to my own customers.

Q: Your customer base includes high-volume feeders like casinos and hotels. How has what they want out of their equipment changed in recent years?

A: We are seeing a shift toward new technology such as user-friendly touchscreen options with digital systems. This means you don’t have to be a professional chef to use specific pieces of equipment. Plus, the equipment is more accurate and precise. We also have more requests for electric and energy-efficient equipment. Clients are starting to care more about the environment. We also see requests for ventless hood options as hood space is tight in many kitchens.

Q: What do you like most about your job?

A: I like talking to people. I am a people person, so getting my clients what they want — that satisfaction is awesome! I also like the challenges. Every day brings you a new, exciting challenge and satisfaction when making the customer happy with the product and having the kitchen they want. With all the challenges and the constant movement with new technology in this industry, this job never becomes boring. I also love creating new designs and then seeing them in working operation. For example, I have a client now that is asking for a portable full bar that can be used for events and then folded up when not in use. I can’t wait to see that in action ­— such a cool idea.

Q: What advice would you give someone who is starting out in the industry?

A: Say a good prayer, and go out there and hustle. Don’t look at the big picture at the beginning because it might seem difficult. If you work smart and not hard, you can make it big someday. Don’t be afraid of making mistakes and [encountering] rejections. Those become learning experiences for you and help you grow in the long run. Also, taking some time for yourself is very important. Spend time with your family. Go out to dinner. Don’t let the job consume you. This will keep your mind fresh and ready to tackle the next sale better.

DSR 3-2-1

Nate Tyberg, Culinary Depot, 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.