Carlito Oyas, East Bay Restaurant Supply

After a stint with a menu-centric startup internet company that folded, a relative told Carlito Oyas about a career possibility at East Bay Restaurant Supply, Oakland, Calif. Oyas was hired for an inside sales role, which then developed into a territory field sales position. But after the company’s institutional department started growing and needed more staff, Oyas heeded the call and now carries the title of institutional specialist. He has spent 20 of his 26 years at East Bay in institutional sales, where he has developed a client list consisting primarily of K-12 school foodservice operators.

Q: What keeps you so engaged with school foodservice?

A: It’s the people. The directors I work with are great people, and they’re easy to work with. The whole importance of the concept of feeding kids really got my attention, and I started to embrace that importance in my work. It wasn’t like I just needed to sell equipment. I got to know what my customers’ needs are to run efficiently; then I can identify which products
I can sell them to help them achieve that.

Q: Describe one or two ways you’ve seen school foodservice operations evolve for the better.

A: Schools are finding ways to be creative by bringing in chefs to develop recipes that will get kids to enjoy the food. Schools are trying to be creative with their menus and make it look like restaurant food instead of plain school food, too. Technology and equipment now help schools prepare food faster, and they can produce a better quality food product through the way it cooks.

Q: You mentioned preparing food faster. What are one or two keys to feeding a lot of students in a short period of time?

A: You have to have the right equipment to support the menu and help operators make that food product a tasty item. You also have to be concerned about the flow of kids coming in and getting out. The quicker they can get through the line, the more kids they can feed. I see a lot of bad line flows where it bottlenecks, and sometimes kids just won’t eat because they don’t have the time to get their food.

Q: What are some foodservice-related technologies that are starting to have a positive impact on school foodservice?

A: The combi oven has definitely made an impact. It’s been growing and it’s continuing to grow. It’s the ease of the touch screen and the ability to do multifunction cooking. Also, the type of serving lines that schools can get that feature all the bells and whistles, like the neon lights and the colors and the types of warming displays. The whole design that I’ve seen at schools looks like you’re walking into a cafe. The schools that can do that, you see the results.

Q: What are one or two trends that excite you about the future of school foodservice?

A: They’re always looking for something new and innovative. They’re always asking, “What have you seen?” and “What’s everyone else doing?” Schools will change out their seating areas with modern furniture, signs and murals on the wall. The trend I’m seeing is more the look and the feel.

DSR 3-2-1

Carlito Oyas, East Bay Restaurant Supply, 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.