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.

Issue link:

Contents of this Issue


Page 26 of 100

24 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 MITCH MARCOTTE Principal GMV Sales Associates, a manufacturers' rep firm Westborough, Mass. ◆ Rep ◆ Years in Foodservice: 13 ◆ Industry Involvement: MAFSI, School Nutrition Association of MA ◆ Spends his free time skiing in the winter, doing yard work in the spring, golfing in the summer, and watching football in the fall. FE&S: What's the best career advice you've been given? MM: Learn every day. Be more informed. Read more books. FE&S: What current prob- lem are you trying to solve? MM: I would love to mini- mize the amount of emails we send to each other, but would not accept texting in its place. There are better ways to keep each other up to date, and our industry needs to start embracing them. FE&S: Describe the biggest challenge you have overcome. MM: Starting GMV by convincing factories that an un- known entity made up of three guys, two in their late 50s and one 29-year-old, were the right fit. Few people outside of New England know the story. Starting GMV was done in less than a week. The three of us, Kevin, Tom and myself, worked for another rep group that went out of business on a Friday. We created our LLC, developed a business plan and contacted our factories within a couple of days. After the dust settled, we had landed all but one factory. And we have continued to outpace industry growth ever since. FE&S: What keeps you in the industry? MM: The relationships I have developed over the years; I can only hope that I can continue to strengthen them and make new ones. I also believe that I can help improve our industry, and I hope to leave it much better than I found it. JAMES MINCKS Sales/Principal Kelly-Mincks Woodinville, Wash. ◆ Rep ◆ Years in Foodservice: 14 ◆ Industry Involvement: MAFSI ◆ Spends his free time enjoying the great outdoors in the Pacific Northwest, snowboarding, cycling and hiking. He also enjoys cheering on his alma mater's football team, the Washington State University Cougars, as well as the Seattle Mariners. FE&S: What attracted you to the industry? JM: The foodservice industry is in my blood. I have worked in many different areas of the industry since I was a teenager. It is no surprise that I ended up doing what I am doing now as a third-generation manufacturers' representative. FE&S: What keeps you in the industry? JM: I am excited to be a part of a new generation of com- mercial foodservice professionals. As previous generations retire, I am excited to see a new generation rise to the occa- sion and lead the industry forward. I believe in our industry and the direction we are headed with MAFSI. FE&S: What current problem are you trying to solve? JM: How do we objectively identify and manage dealers and distributors who cre- ate, nurture and facilitate demand in the marketplace versus those who merely facilitate demand? This multifaceted predicament is ever-evolving in the com- plexity of today's varying layers of distribution and technology. FE&S: Share a lesson you've learned from your career. JM: The most valuable lessons I have learned were through keen observation of my mentors Dave Mincks, Bill Kelly and Jim Mincks. All three have their own methods, but the one common thread is their commitment to professionalism, hard work, and a dedication to always doing the right thing. They have built a lasting reputation on that foundation. FUTURE FOODSERVICE LEADERS

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2018