Foodservice Equipment & Supplies

JAN 2018

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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JANUARY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 21 NICK CRIBB President/Chief Operating Officer SAM Service Inc. Albany, Ga. ◆ Service Agent ◆ Years in Foodservice: 5 ◆ Industry Involvement: CFESA, RFMA ◆ Spends his free time golfing, attending church and cheering on the Atlanta Falcons and the University of Georgia football teams. FE&S: What do you view as an industry issue in need of attention? NC: The biggest issue is finding quality service technicians. We don't have the limelight on us as an industry as we would like. There are people out there that are passionate about fixing things. We want to recruit quality, blue collar workers that can do the work. The challenge is getting those people to look at our industry instead of honing in on factory jobs. We need to recruit better. This can be an extremely satisfying job where you get to go in with the cape on and be a hero for another company. FE&S: What current problem are you trying to solve? NC: We are working to find the best processes to remain scalable as we continue to grow. We have a BHAG, a big hairy audacious goal, to grow fivefold by 2025. To get there, we attack set goals every quarter and hold each other ac- countable for reaching them. FE&S: What inspires you? NC: The people here. We are passionate about foster- ing a culture to drive an industry standard. We hire and fire by our core values; it's a good indicator if some- one fits our company. FE&S: How do you view the future of the industry? NC: I think opportuni- ties are going to expand, especially with the way the foodie culture is going. The industry is going to look a lot different in five years because of technology. BRETT DANIEL BIM/Project Manager Camacho Associates Atlanta ◆ Consultant ◆ Industry Involvement: FCSI-The Americas ◆ Years in Foodservice: 11 ◆ Spends his free time reading about things he's unfamiliar with, and tinkering with electronics and technology. FE&S: What's the best career advice you have been given? BD: Don't be afraid to think outside the box and question everything. FE&S: What attracted you to the industry? BD: I love to cook and eat. I followed my father's foot- steps right through the door and here I am. I never thought about what my dad, Reggie Daniel, did much, until I was between jobs in my early 20s and asked if he needed help. That's how I ended up at Camacho; I lived in Atlanta at the time and my dad happened to know James Camacho, who was looking for an employee. Before my dad died, his firm merged with Camacho, so we got to work together at the same company for a while. FE&S: What makes you want to stay in the industry? BD: I'm one of the rare people on the planet that seems to actually love their job and what they do. FE&S: Describe a current challenge. BD: On some of the larger projects (those with an equipment budget of more than $1 million), a current challenge is meet- ing some of the ridiculously fast approaching deadlines. The amount of time we are given to complete projects is get- ting shorter and shorter. That's definitely a trend I'm seeing lately. I have to work hard to complete my work on time or it affects everyone down the line and impacts the project schedule, which costs money. FE&S: What inspires you? BD: Making a name for myself and filling the large shoes my father left behind.

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