Randy Naffin is Federal's Director of Sales for the western region of the United States. As part of our new Federal Feature, we sat down with Randy to get his thoughts on everything foodservice and also on some items unrelated to foodservice. Join us as we get to know Randy!
Going on eleven years! Wow, what a great ride this has been.
I guess I’d have to say family brought me to it. My parents were both great cooks, especially on a budget. Meals were always creative. And as a kid I never really shied away from anything. Well, with the exception of beets (still to this day). I had aunts in the supper club business. One that was a pastry chef who was famous for her Shaum Torte and another that owned her own supper club . It was always a treat to spend time at their respected restaurants. I have to say, that’s what took me to UW-Stout and with the school’s administration help developed a degree in and for Hospitality Design and Management. I was the first to degree in it and the curriculum continues today.
The people more than anything. There are never two alike. Listening to their unique challenges and how I can find solutions for them is a driver for me. It started in my restaurant design/build days, continued through my years with various other manufacturers as a rep or director and now that continues today with Federal Industries. The ever changing people are what makes this job fun.
I have always listened first . If you’re talking you’re not listening to and understanding what the customer's challenges and needs are. From there, I offer possible solutions based on those challenges. There is nothing more rewarding than seeing a satisfied smiling customer hearing their cash register ring based on a solution you provided that met their needs. This approach started with me as a hospitality designer and has continued throughout my career.
It’s already evolved, with the convenience of ordering without a waiter or waitress at your table to the ease of ordering online. More and more technology is being adapted to back-of-the-house equipment for efficiencies and labor savings.
Labor. Finding people that want to work and have the skill sets or the desire to acquire the skills needed for the operator’s operations has been, and I know will continue to be, a challenge. The sheer numbers of well-established long standing restaurants closing are testaments to this. What used to be a great rewarding job before like a waiter or waitress, line cook, etc,. for some reason has gotten this new stigma of not being a good job anymore.
The ability to automate many labor functions, especially in the back-of-the-house. With the labor pool continuing to tighten, technology and automation will, and is, replacing many repetative tasks. Examples of this are already taking shape with roboticized fry cooks, robotic dishwashing.
Convenience will continue to play a huge role. The generations today and coming up do not seem to appreciate “the time to smell the roses.” They don’t see the enjoyment in a meal out with conversation across the table. Even when the current generation speaks to “the experience,” what are they experiencing? My generation enjoys a night out with great cocktails, great food, and a conversation between people versus being on their phone texting. Next time you're out dining, look around, it's shocking.
Chicago and too many great spots to choose just one.
Food, fishing, golf, and the arts. An afternoon with my girlfriend discovering a city or town within driving distance of Chicago. One that offers character and local charm, with foods we can enjoy without the hustle and bustle of the big city.
So far, Italy for overseas travel. The Canadian Rockies were unbelievable, as well. For easier more local travel, Harbor Country in Michigan is always a favorite, and it’s only nintey miles away.
Send me an email at rnaffin@federalind.com or a call at 909-289-3778. I'm available to discuss our many styles and features for anyone's food merchandising solution needs.