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 • 25 ROCHELLE MONAHAN Operations Project Manager Rippe Associates Minnetonka, Minn. ◆ Consultant ◆ Years in Foodservice: 7 ◆ Industry Involvement: Academy of Nutrition and Dietetics, FCSI – The Americas, AHF ◆ Spends her free time exercising and spending time with her husband Pat, watching her stepdaughter Sierra ride horses and participate in barrel racing, and enjoying her dog Willow. FE&S: What inspires you? RM: I love scrolling through foodservice publi- cations and reading about how facilities are bring- ing trends to life. Chefs and foodservice managers around the world, in a vari- ety of market segments, are doing new and interesting things every day. I draw my inspiration from these sto- ries and use them to inspire others as well. As a food- service design consultant, I think it's important for me to pull my clients out of the comfort of what they have always done and open them up to new possibilities. FE&S: What change have you been involved with over the past year? RM: In the world of foodservice design, things are constantly twisting and changing. I don't think I've ever been involved with a project that went 100 percent according to plan. I think the key for me is to expect change and be prepared to manage it, and to know who to ask for help. I've recently come to accept that I will never have all the answers — I just have to know someone who does. FE&S: Describe a challenge on the job. RM: One of the most challenging things about my job is helping others to accept and embrace change. We work with a lot of foodservice managers and chefs that have been at their facilities for 15, 20, 25 years. They have systems and processes in place that they don't want to change. Change is difficult for most people. It's our job to focus on the benefits of the change — such as improved efficiency, faster speed of service, greater customer satisfaction and increased profitability. It's also impor- tant to have data to support these claims. ANGELA S. PETITTI Vice President Gary's East Coast Service Shelton, Conn. ◆ Service Agent ◆ Years in Foodservice: 23 ◆ Industry Involvement: CFESA ◆ Spends her free time cooking, gardening and running with the Run169 Towns Society. Her goal is to run a race in each of the 169 towns in Connecticut; she's accomplished 134 to date. FE&S: What's the best career advice you've been given? AP: Grandma always told me the best way to learn about something is to read about it. I read a lot, I'm willing to make changes, and I also frequently ask other people's opinions. I'm constantly learning in some way or another. FE&S: What has been your proudest professional accomplishment? AP: Our biggest accomplishment came in 2004 when we be- came CFESA certified. Hitting those benchmarks was huge for us, and every three years, going through the process, keeps us on track. That kind of certification gives us some- thing to gauge against, it lets us know the expectation of the industry of us as a service company. FE&S: What current problem are you trying to solve? AP: One problem that always comes up is find- ing technicians and getting them trained in a short period of time so we can get them on the road. It's al- ways hard to send that extra person along on the road as a mentor, or to send the new person for training. We've put together a short training catalogue to help new technicians. They get one section when they start, to get them through the first three months, then we do some testing to see if they grasped the skills we want them to have, and then give them another section for the next three months. It is a large amount of information for them to know and can be really overwhelming in the beginning. FE&S: What inspires you? AP: I have a very strong faith in God. When I find myself being called down a road and have a problem, that is where I go. When I get frustrated, I go there to reflect.

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