Kurt Maschari wears many hats, including designer, sales manager and project manager. What makes him stand out is a talent that helps with each of these jobs and more—his ability to solve problems.
Ever since starting out as a sales rep at Trademark Equipment and Supplies after graduating from the University of Massachusetts Amherst, Marcotte has dedicated himself to understanding the industry and the equipment.
Battling the elements and going on calls with technicians is just one example of Poulin’s hands-on approach to business that has helped Pine Tree Food Equipment grow and find continued success in the ever-changing foodservice industry.
Lorn Hagar began Hagar Restaurant Service, a factory-authorized warranty and repair service provider for more than 200 manufacturers, in Oklahoma City 63 years ago, working from his garage until opening the first shop in 1971.
Nineteen years ago, Patricia Bible made a choice. When her husband Tim died unexpectedly, she could have sold KaTom Restaurant Supply, the company the couple started out of their garage in 1987.
Jim Sherman, director of sales at Vulcan Food Equipment, experienced first-hand the dedication to customer service and thoroughness Curtis Restaurant Equipment brings to the table when working together on a renovation of the kitchen and demonstration restaurant at Lane Community College in Eugene, Ore.
Jack In the Box has come a long way from its start as a tiny roadside drive-thru in San Diego serving hamburgers for 18 cents.
As director of food and beverage technology for Topgolf, Clif Geisler has arguably one of the coolest jobs in foodservice.
Jill Horst is the very embodiment of the motto used by the department she heads.
Andrey Teleguz, founder and principal of SCOPOS Hospitality Group, epitomizes the American Dream.