Dustin Kennedy, Bargreen Ellingson

Dustin KennedyDustin Kennedy started as the general manager for Bargreen Ellingson’s Texas branch 16 years ago. After five years in that role, he transitioned to a sales role to help grow the branch and now works in national accounts and contract sales. His book of business includes some national chains, a few regional chains and an ample amount of design-build work that spans multiple industries such as healthcare foodservice and casinos.

Q: What’s one lesson you’ve learned from working in the chain world?

A: The importance of communication. In the chain world, as fast as they move, communication is key. They need it now. In the contract world, if you can move at that pace, that makes customers happier. Quickness has benefited us and our contract customers.

Q: Have sustainability and/or environmental issues been coming up more frequently with your projects?

A: I believe sustainability issues are coming up on a more regional basis than they have nationally. Some states are giving incentives to owners to make you want to look into them. Not all 50 states do this, though. Those offering these incentives have their reasons for doing so. Once everyone across the country has changed, that’s when you will see the entire industry change.

Q: Who has had the greatest influence on you and why?

A: For me, it all starts with my grandpa, Kenneth Kennedy, who was the general manager for a family-owned residential furniture business. He taught me that you have to get up and work hard every day. Nothing comes easy. Working here, things feel like family every day. The company is here for us, and that support is what does it for me. My grandpa and my dad, Kirby Kennedy, told me that family means everything and if you’re happy with that, you’ll enjoy coming to work.

Q: What’s your secret to keeping up with all the changes in foodservice technology?

A: Attend everything you can. Whether it’s attending the North American Association of Food Equipment Show or rep events or reading all the publications, I try to tap into a variety of sources to stay on top of all the industry changes. You have to be knowledgeable.

Q: What excites you the most about the foodservice industry?

A: The amount of friends I’ve made in the industry. I get to do business with them. The best part of our industry is that once you’re in, you’re in. The relationships and friendships are the main reasons. We get to talk to people we know every day and it’s exciting to be able to do that. Also, I’m not in the hamster wheel doing the same thing every day.

Q: What’s the best piece of professional advice you’ve received?

A: You have to be able to manage customer expectations. If I get an email, my goal is to respond as quickly as possible. I let them know that I received their email and they know what’s expected from me. I want to respond quickly and have them know that I’m not ignoring them. I got the email and I’m working on it.

DSR 3-2-1

Dustin Kennedy, Bargreen Ellingson, 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.