Ahron Gamss, Culinary Depot 

Ahron Gamss works in outside sales for Culinary Depot in Spring Valley, N.Y. He has been with the company for the last 3 ½ years. Gamss’ book of business includes restaurants, schools and other foodservice operators in the New York area, with much of his client base coming by way of referrals and word of mouth.

Q: You do a lot of work in New York City, which is known for having tight kitchens. What’s the key to making sure these smaller kitchens can maximize production and efficiency?

A: The first thing is to sit with the customer so that we can maximize every inch they have and come up with the right plan. We need to see where the food comes from and where it is going. Then we can figure out the best place for the equipment and ask other questions. For example, can we use a combi oven? Because that piece of equipment can perform multiple functions, it may allow us to use fewer pieces of equipment. 

Q: To lower carbon footprints, many restaurants and foodservice operators are considering more electric equipment. How do you approach researching this equipment and making sure it suits the application?

A: I really have to stay on top of what’s out there in terms of electric equipment. So I travel to test kitchens, read newsletters and hear from reps as to how things are working for people who have been buying the equipment. We definitely have some great reps. There are manufacturers who come up with new equipment and I like to hear from them and how the customers can benefit. 

Q: What’s the experience you want your customers to have when working with you?

A: The main thing is that I’m not just there to take an order. I want to understand what their dream is and what they want to do. Here in New York, everyone knows each other in the industry. If you give someone a good experience, they’ll refer you to someone who is opening a new restaurant or a school administrator.

Q: As the calendar prepares to roll over to 2025, what’s one thing that you are excited about for the coming year?

A: 2024 was a little slower at the beginning of the year, but there is excitement building in the market and I think 2025 is going to be a big year in the industry. There are different projects that are waking up at the same time. That’s the sense I’m getting from people I’m dealing with. There’s some optimism in the market.

Q: What do you like best about your job?

A: The thing I like best about my job is that I get to see all the parts of the industry. I see architectural plans; I deal with architects and I’m involved with construction. I start with designing kitchens to planning them. Then we’re involved with chefs and do training with equipment. I get to see all the parts and that makes it exciting. 

Q: What’s the most important lesson you’ve learned?

A: The most important lesson I’ve learned is that I was told to look at every challenge as a learning experience. That stuck with me the most. I’ve learned that as long as you don’t make the same mistake twice, you’ll be good.

DSR 3-2-1

Ahron Gamss, 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.