DSR of the Month

The only monthly feature that profiles the careers of the industry’s most accomplished foodservice equipment and supplies dealer sales reps by presenting their achievements, views on customer service and secrets to their success.

Q&A with Tony Witts, Innovative Foodservice Group/Louis Wohl & Sons

After working as a dishwasher in a restaurant at 11 years old in the 70s, Tony Witts was already in a management position at age 15. “Back then, working at a job like that as a seventh grader wasn’t so unusual,” he explains.

Q&A with Craig Newton, Supplies on the Fly

Craig Newton’s career in the foodservice industry started back in 1987, when his father, who was a manufacturers’ rep, suggested he work for an equipment dealership. He was hired as an assistant and worked at the dealership for 10 years. Newton then became a manufacturers’ rep himself, where he gained another decade of experience in the field. “It gave me a good background on another side of the industry,” he says.

Q&A with Adrian Tuck, Bargreen Ellingson

Working through the foodservice ranks as a dishwasher, busboy, server, bartender, cook and manager, Adrian Tuck had a lot to offer when a friend, David Sanders, asked him to help grow Bargreen Ellingson’s Vancouver branch. He has been with the company for the last five years.

Q&A with Tom Nash, Amundsen Commercial Kitchens

Tom Nash describes himself as a country boy who grew up farming and ranching, which, surprisingly, gave him a leg up when he was looking to start his career after college.

Q&A with Jacob Thomases, Myers Restaurant Supply

Like many in the foodservice industry, Jacob Thomases first got his feet wet working for a restaurant chain as a teenager. After graduating from San Francisco’s now shuttered California Culinary Academy in 2002, Thomases went right into restaurant management.

Vincent Chhim, Sales Manager, Rose’s Equipment, Portland, Ore.

When he graduated from Portland State University in 1996 with a degree in administration in justice, Vincent Chhim’s plan was to go to law school. Instead, he sold insurance and worked at a Walgreens before partnering with his brother in a Portland, Ore., restaurant offering Southeast Asian cuisine. Even though Chhim had no formal chef training, his mother’s tutelage in the kitchen ended up serving him well. So well, in fact, that the brothers eventually opened up a second restaurant location in Beaverton. Chhim also taught cooking classes for small groups.