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A Long Road to the Right Path |
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Jan Brunetti came into foodservice sales with impressive credentials: He'd grown up in his family's restaurant, served for a decade as operations manager at Shoney's and Perkins restaurant chains, and did a stint as an independent owner-operator. “I thought I knew it all until I got out and saw the other side. I quickly realized I didn't know anything,” he laughs. “It took me about five years to figure things out and really start enjoying sales. My move to Roma after starting with another distributor really put me on the right path.”
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Leaving Nothing On The Table |
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Billy Ragusa prides himself on "making it happen" for his customers and
believes building strong relationships is the only way to sell.
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Hawaii may be a laid back locale for tourists, but not so for DSRs. "On
the island, everyone's a stone's throw away from another distributor.
You have to work hard to set yourself apart from the next guy," says
Lisa Nakagawa, a DSR at Y. Hata & Co., a broadline distributor
based in Honolulu.
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Harrie Parker Sells Solutions |
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Starting out as a short-order cook in his teens, Harrie Parker has
since logged nearly 40 years in the foodservice industry, the past 35
of them as a DSR. Having quickly progressed from cook to chef, training
under top hotel and celebrity chefs, he earned the culinary stripes
that would serve him well in sales, which he transitioned to in search
of a more family-friendly career.
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Beverage World
