Foodservice Equipment & Supplies

SEP 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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64 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 equipment in the reconfigured kitchen, and a trough that makes it faster and easier for staff to clean trays coming back into the kitchen. A grab-and-go hot sandwich sta- tion, one of Green's ideas for updating the offerings and speeding throughput, instantly became one of the most popu- lar new options. A salad bar, previously positioned toward the back, is now the first thing students see when they enter the room. Salad consumption has increased considerably, accomplishing one of the operation's key goals. Overall, the open-campus high school's meal participation increased 15 percent and students' selection of reimbursable meals rose 7 percent during the new facility's first year in operation. Fish attributes the gains "100 percent" to the new design and to Green's creative ideas. "Luke had a vision for totally reimagining our facility and working with the space that we had," she says. "He led the project every step of the way. I love the fact that he personally came in and made sure that every piece of equipment that he ordered came in properly, that we were happy with it and trained on how to use it. His name was on this project, and he really owned it. He was even here the day that we opened to make sure that everything went well, and now, a year later, he continues to check in regularly." STEP-BY-STEP PROGRESSION TO SALES Green's hands-on approach is in part a function of his innate love of noodling complex challenges, putting pencil to paper to devise creative solutions and seeing things through to completion. Whether at work, where design-build projects now take the bulk of his atten- tion, or at play, pursuing his favorite hobby of restoring old MasterCraft ski boats, he's naturally process-oriented and detail-driven. His approach to sales is also shaped by the experience he gained on the path to becoming a successful DSR. In the summer of 2005, between his first and second years pursuing an entrepreneurship program at Kirkwood Community College in Marion, Green "Luke is the kind of guy who will master something and then be ready to move on to a new challenge," Schmitt says. FE&S' DSR OF THE YEAR LUKE GREEN

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