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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22 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 HEATHER KRUCIAK Assistant Purchasing Director Mission Restaurant Supply San Antonio, Texas ◆ Dealer ◆ Years in Foodservice: 13 ◆ Industry Involvement: FEDA ◆ Spends her free time reading, performing car karaoke, and watching Netflix marathons. FE&S: What's the best career advice you've been given? HK: Hold yourself accountable — do what you say you're going to do. And, if you can do it with good humor and a positive attitude, all the better. FE&S: What keeps you in the industry? HK: The people. I've quite literally grown up alongside the majority of the people I still work with, whether they're coworkers, customers or factory representatives. We come from different areas and communities, but are struggling and succeeding together. For as many years as we've been doing this, that makes us family. FE&S: What changes have you been involved with in the past year? HK: Implementing new business intelligence soft- ware that delivers meaning- ful data to meet the needs of our leadership team. It's significantly improved the way we surface and share data within our company. FE&S: What current problem are you trying to solve? HK: Leveraging software improvements to enhance processes and the overall efficiency in my department. I feel motivated to continually find solutions that help improve the de- cisions our team makes on behalf of Mission Restaurant Supply. FE&S: What inspires you? HK: Improvement. The continual need to learn and grow, for myself and for others. What can I do better? How can I make something else better? Is there something I can do that would make someone else's life better? JILL HORST Director, Residential Dining Services University of California, Santa Barbara Santa Barbara, Calif. ◆ College Foodservice Operator ◆ Years in Foodservice: 30, with 22 of that specifically in the college and university sector ◆ Industry Involvement: NACUFS ◆ Spends her free time trying new foods and cooking. Outside of food, she enjoys the outdoors, golfing, hiking — anything where she can be out in nature. FE&S: What changes have you been involved with in the past year? JH: We just opened a brand-new, state-of-the- art dining facility this fall — new construction. It involved four years of plan- ning and construction. It was an opportunity for me to put my thumbprint on something from the ground up. I was very involved from the beginning and was able to get every piece of equipment I wanted. It has six different platforms, with an in-house bakery that makes everything from scratch and even a tortilla machine that cranks out 900 tortillas in an hour. There's also a rotisserie oven and carving station, kind of an upscale version of comfort food, and an international station with a tandoori oven. All the dining commons are like that on campus, each with specialized equipment. We are now in the process of obtaining LEED certification, possibly LEED Platinum. The project replaced an older facility that will become a test kitchen. FE&S: What current problem are you trying to solve? JH: The thing we're trying to solve now is staffing. As the department has grown, it's more challenging to find qualified staff. The goal is to make sure we match the level of talent we already have when hiring. With all the new hotels and high-end resorts in the area, we are all fighting for the same people. Most people come from what I call the outside world to the college segment; they don't have experience with equipment like tandoori ovens or a wood-fired pizza oven. We also have a slew of combi ovens and a blast chiller. It's about taking the time to train new staff. FUTURE FOODSERVICE LEADERS

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