Carl Casino likes to think he learned the foodservice business from the inside out. In his 20s, Casino went into the restaurant liquidations business with his father, purchasing used equipment from defunct operations, rebuilding it, then reselling it to operators.
As the former co-owner of Chicago's award-winning hot dog eatery Gold Coast Dogs, Fred Potekin, who handles commercial kitchen equipment sales and design for Beltram Foodservice Group, has first-hand experience as an operator. He began working in the foodservice industry making pizzas as a teen, and then served as a restaurant manager, general manager and corporate manager for a number of chains.
After working for 14 years for a Northern California equipment dealer, Christine Stubbles joined Myers Restaurant Supply. She worked her way up from customer service and field sales support to become a foodservice equipment specialist.
Amanda Janasik’s love for the foodservice industry started when she was 16 and worked as a waitress in high school. After graduating from Penn State with a degree in hotel, restaurant and institutional management, Janasik planned on working her way up in the restaurant industry.
In the foodservice industry, professionals can fulfill their career goals and aspirations in a variety of ways. Growing up in the family business, Michael Hanson worked his way up through Bintz Restaurant Supply into his current sales specialist position.
Cody Allen has always wanted a balance between family and work, which can be challenging when working on the operations side of the foodservice industry. Allen has worked in the restaurant industry since the day before he turned 16, when he was hired on the spot at Shoney’s during his birthday lunch. He worked his way through college at the University of Southern Mississippi, waiting tables and tending bar. After earning a degree in biology and working in a different industry, Allen returned to the foodservice industry.
Starting a career in the foodservice industry during a recession may seem like a recipe for disaster, but it was perfect timing for Kevin Corral.
In the foodservice industry, there is something to be said for loyalty. Although Timothy Watson has been an industry sales rep for nearly three decades, he has spent his extensive career working at just two companies.
After touring as a bass guitar player with an indie rock band for two-plus years, Nason Frizzell realized it was time for a more steady and stable job.
Foodservice has been a career for Emily McClelland since she waitressed for a catering company and baked for a pie supplier at the age of 16. While attending Purdue University’s College of Hospitality and Tourism Management, McClelland served as an intern at C&T Design and Equipment Co. after a recommendation from friend Larry Simonel.
When Terry Petrani’s husband Guido started a restaurant supply business with a friend back in 1987, she jumped at the chance to leave her waitressing job and join the dealership.
As a 14-year-old dishwasher, John “Johnny O” Ognibene never thought he’d be helping to create restaurants for some of the most well-known chefs in the industry, such as Bobby Flay, Emeril Lagasse, Charlie Palmer, Thomas Keller and David Chang. His current role is the culmination of an extensive foodservice career that included stints as a cook, waiter, bartender, restaurant manager and culinary school student.
Mark Claus always knew he would have a career in the foodservice industry in some capacity, after working as a kid in his family’s steak and seafood restaurant. “I worked in every position at the restaurant, and always thought I would run one someday,” he says.
Troy Jacobsen's foodservice career may be considered one of the best-rounded in the industry.
For some, a successful career path can happen by chance.
While his brother-in-law decided to go into business selling bar supplies back in 1977, Dave Kort was looking to get out of his job as manager of a fast food restaurant.
