My first job was working for a little sub shop called Frank’s Place. The owner knew every guest and most of their orders, so I began to learn their orders, too.
Start to Finish: What Inspires Execs
I like to say I’ve seen this business from every angle.
This is the greatest industry in America. It took me a little longer to find it than some.
We had a family business in pet products; my dad had invented the rawhide dog treats.
My past experience wasn’t in foodservice; I spent 10–15 years in infomercials.
I was studying economics and wanted to work in the restaurant business for a couple of summers, so I interned at Lettuce Entertain You.
There was no point where I thought: Foodservice is the place for me.
I spent the first 15 years of my career in CPG with the Kellogg Company in Latin America, then the global market, and finally in the U.S.
I started when I was 13, just working fries, cash register, janitorial work. I did that for summers on and off as a kid.