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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30 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 GARY THIAKOS President Zepole Supply Co. Bollingbrook, Ill. ◆ Dealer ◆ Years in Foodservice: 30 ◆ Industry Involvement: PRIDE Centric Resources ◆ Spends his free time with his wife and son — and soon a new baby. Occasionally he finds time to pluck one of the guitars on his wall, and has archery and bouldering on his list when more time permits. FE&S: What keeps you in the industry? GT: Legacy and people. My motivation all starts from thinking about my father's legacy and wanting everyone to know who he was and what he built. Zepole is his legacy in my eye, always. "Building on our legacy, to help you create yours," stems from that. We want our employees to build their own legacy here, and we want to help our customers build their legacies as well. FE&S: What current problem are you trying to solve? GT: When I took over the business, one promise I made to myself was that I would never let anything compromise the values that my father instilled into the company. No growth, money, sales, nothing, is worth compromising what Zepole Supply stands for. As we grow, it becomes a greater challenge, but I will never let it happen, otherwise we are not Zepole. FE&S: Describe the biggest challenge you have overcome. GT: My father was diagnosed with brain cancer and passed away in October 2006. I was thrown into running the com- pany at age 27. In industry circles, the chatter was that the company would close or sell in six months. While I have never really felt that I had to prove myself to anyone, all that negative talk made me smile and ever more determined. FE&S: What is your proudest professional accomplishment? GT: Being awarded the Pride Centric Core Value Award for Accountablity was really cool and surprising. I believe we should always take responsibility for what we do, and do what we say. EMILY WUNDER, MSCN, RD, LDN Regional Wellness Director Eurest, a business and industry dining services provider Charlotte, N.C. ◆ B&I Foodservice Operator ◆ Years in Foodservice: 5 ◆ Industry Involvement: SHFM, Academy of Nutrition and Dietetics ◆ Spends her free time trying new recipes and restaurants, and staying active hiking and taking beach walks with her fiance. FE&S: What attracted you to the industry? E g to avoid future health issues that are greatly on the rise in our country. FE&S: What current problem are you trying to solve? EW: How to adapt to the changing trends that are resulting from the expectations of the Millennial generation, which is definitely throwing some curveballs in the normal flow of things. Eurest, for example, increased the use of local, sustainable ingredients and authentic ethnic flavors in our culinary brands specifically to appeal to Millennials. FE&S: What's your proudest professional accomplishment? EW: Two years ago, I was asked by my division president to be a member of a Millennial group and provide opinions and solu- tions for our entire division. Being asked to be a part of this small group was a very proud moment that then stemmed to several more, such as presenting a suc- cessful social media pilot program with the Millennial team and speaking at the Society for Hospitality and Foodservice Management's National Conference. These professional accomplishments have been so rewarding and it is exciting to see what is to come. FUTURE FOODSERVICE LEADERS

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