Adrian Tuck, salesperson, in Vancouver, BC, has always had a passion for the food service industry.
“I started my working career as an operator in restaurants and bars, and eventually owned a couple of my own,” says Tuck. “I have always loved the food service business but had to make a choice at a certain point in my life to choose between work and family; I chose the latter.”
Tuck has now been in sales at Bargreen Ellingson since January of 2014 and enjoys the opportunity to share his knowledge and expertise with his customers. The flexibility to spend time with his family without sacrificing his passion for the industry is also an added bonus.
“My love for the industry never changed,” says Tuck. “My job now is to help others realize their dreams in this amazing business without having to live the life of an operator; I can live the life of a restaurateur vicariously through my customers.”
Read on as Tuck shares some pro tips for sales representatives and new restaurateurs.
What interested you in becoming a salesperson for Bargreen?
David Sanders, GM of the Vancouver branch, and friend and former supplier reached out to ask if I was interested in joining Bargreen because he needed someone in contract sales. We had a few discussions and I took a tour of the facilities in Tacoma and Fife with Paul Ellingson as our tour guide. I was hooked.
Adrian Tuck (left) with Mike Brooks, Contract Support (right), looking over design plans.
What are some of the challenges and rewards that come with the job?
- Challenges: Patience, especially in contract. The sales cycle can be months – sometimes even years – depending on the project.
- Reward: Seeing your customer do well and knowing your efforts contribute to their success.
Describe a common problem that your customers face. How do you resolve this?
A common problem is they don’t realize it takes time to get equipment that they need or want. We
are fortunate to have a great rep community and strong relationships with the factories to help
achieve often challenging timelines.
What are some of the top mistakes that restaurateurs should be aware of when starting up a new restaurant?
- Understanding lead times. Most equipment is manufactured JIT (Just in Time). They can’t get everything thing they want yesterday.
- Budget for freight – especially if you want it fast.
- Expect the unexpected.
Pro Tip: Manage your customer’s expectations. Production times have not caught up to demand, and lead times are getting longer not shorter.
Adrian Tuck is located in Vancouver, BC. For your restaurant supply needs, contact him at firstname.lastname@example.org.