5 Questions With Chris East, of Chrane Foodservice Solutions

1. How did you foster Chrane’s culture and reputation after founding it in 2008?

Three words describe Chrane: fun, authentic and tribal. Our team operates like a tribe, where even if we don’t get along perfectly all the time, we have each other’s backs. We expect everyone to be their authentic self; it’s easy to spot someone who is being fake a mile away. And while we have high standards for strategy and accountability, we do make time for some fun along the way. We integrate this culture into our work environment through employee shoutouts at team meetings, recognition in the company newsletter and team-building exercises, among other things. It all helps promote an environment where we encourage everyone to work to their full potential. Our ultimate goal is to proactively understand and take care of the customer and prioritize our manufacturers’ needs.

2. What attracted you to a career as a manufacturers’ rep?

I really love the hospitality industry, and I like that in this career I can be around that environment while also having good work-life balance. I wanted to be with my friends and family on weekends and holidays, and this career feels like the best of both worlds.

3. How has MAFSI impacted your career?

Looking back, my relationship with MAFSI has evolved some through the years. When we were a new business, I wanted the opportunity to get Chrane’s name out there and attract more opportunities. That happened, of course, but as the years went on it became so much more. I built some great relationships with others in the industry, and it has allowed me to collaborate with and learn from people I wouldn’t have otherwise had the opportunity to work with. I see it as conversations where one plus one becomes three, because ideas become better and you find new ways to look at situations. This industry is constantly changing, and we’re all in this together, whether you’re a boutique player or a larger company. MAFSI helps us learn to look at things from others’ lenses and find new ways to add value that support the industry as a whole.

4. What excites you most about the future of the foodservice equipment industry?

A lot of young people are coming into the industry from all different backgrounds. Back when I started, you would hear people refer to our industry as “pale, male and stale”; that is diminishing. It’s great to work with young people because it keeps you on your toes, and helps you stay young at heart. And having so many different voices at the table can only help us be more successful in the future. As an added benefit, it gives me plenty of opportunities for mentoring, which I get a real joy out of.

5. If you could go back in time, what would you tell your 16-year-old self?

It is better to be interested than interesting. I think putting that into practice—allowing yourself to be curious about people, cultures and the world around us—allows for personal growth. It’s also just an awesome learning experience and a way to build bridges and relationships, whether it’s with your Uber driver or the buyer sitting across the table.