5 Questions With Stephanie Perry

1. What helped prepare you for your current role?

Straight out of university I entered a fashion program, and then while figuring out next steps I ended up working with Royal Doulton Canada’s commercial division. I feel like those experiences helped hone my eye for aesthetics and the artistic side of hospitality, which helps me bring a somewhat unique perspective. I then worked with Chris Jeens at W.D. Colledge for a few years with their tabletop lines, and to this day he and I work together closely. Of course, I also grew up around the business. I listened to my dad talk about his work every night at dinner. When the opportunity came to join the team at Permul, I was excited and a little naive in thinking I already knew the industry and just had to learn about equipment. It turns out I had a lot to learn, but I had good mentors. And most importantly, I took from my father his entrepreneurial drive and confidence to take risks to see the business grow.

2. What recent accomplishment are you most proud of?

As a Canadian company, over 90% of what we sell is imported, so the tariff situation has been challenging. We got aligned very quickly on what our message was and communicated it quickly to our customers. We might not be in control of our price list, but we are in control of our messaging, and our customers expressed gratitude at how we handled things.

3. Why is it important to be a part of a trade organization like MAFSI?

Early on, when I looked at how Permul was situated in the industry, I felt like there was something missing. Joining MAFSI helped enhance our connections and elevated our experience. If you’re sitting in a silo, you’re missing out on what you can learn from your colleagues. Being a part of trade organizations provides the opportunity to take on new challenges, ask questions and bring that creativity back to our business. In my term as president, I look forward to working with Executive Director Alison Cody to modernize and streamline the way members interact with MAFSI and improve the data analytics aspect to give everyone better access to tools they need to compete.

4. What have you learned about work/life balance?

As the mother of teenage twins, it’s definitely a juggling act. Society puts a lot of emphasis on being physically present, and for the most part I agree with that, but it’s important to remember that parenting is so much more. My kids know they’re always on my mind. And my family is also involved in my work. The kids help out at open houses and in our kitchen and my husband manages our marketing. It feels great to blend our lives together through the family business.

5. What excites you most about your job?

I love that I continue to learn every day. I love watching our culinary team bring the equipment to life. I get a real kick out of learning about new equipment, how creative you can be with the new technology, and being able to communicate that to people. It’s all about sharing that information to help solve problems and improve operations.