Rep Prep: 10 Minutes with Foodservice Equipment Expert Chris Boyce

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend 10 minutes with the newest member of our team, Chris Boyce. What does Chris love more than foodservice? Let's talk with him and find out.

Hi, Chris. Can you give us a little background on yourself? Where are you from? Where have you previously worked that led you to this position at Eaton Marketing?

I am from northern New Jersey. I have been in different forms of hospitality for almost 23 years. I started in a corporate restaurant as a host where my sister worked. In a few years, when I became a manager, I thought I wanted to run my own restaurant at some point. I had no idea how kitchens ran/worked, so I went to culinary school to get educated on what to expect. I fell in love with cooking and never looked back. I wanted to be a chef.

I spent roughly 13 years chasing that want in restaurant concepts from Park Ave to Park Bench. That took me to Philadelphia as an E.C. of a seafood restaurant six years or so ago. It was one of the most rewarding positions I held. Being 6.5 days a week, I decided to explore more of the creative side without being held to a standing menu and brick/mortar cost margins. I joined a boutique catering company and held tasting dinners in people’s homes. As the seasoned died in January, I had my head on a swivel. Though I held my own dinners at this point, it wasn’t enough, so I reached out to a colleague at Singer who linked me up with a principal of a consolidated Middleby rep company in Philadelphia. I spent 4.5 years at One Source Reps. I’m grateful for my time there, having worked with and educated by that staff was a great experience.

Through the course of those four years, I had the opportunity to work with Chef Rick here at Eaton Marketing. His positive perspective and solution orientation were of the cultural background I came from and rotated professionally. Getting to know the staff first through him and eventually meeting them, I just had a gut feeling I wanted to learn from and grow with this team in this culture. I asked Rick to keep me in mind if there was an opening in the future, and as it turns out...

What skills or experiences from your past roles do you think will be the most beneficial in your new position here?

I think intimately experiencing/understanding the end user needs/pain points firsthand educated me on the guest experience. That experience and years of exposure using various types of equipment in multiple concepts as a manufacturer rep offers a view of the full trajectory of we do allowing me to respectfully manage expectations on what I suggest, in turn earning trust and relationships that last.

What do you like to do in your free time? Do you have a favorite sports team?

I enjoy seeing live music, anything outside in the sun (especially the beach), fishing, and obviously frequenting restaurants/bars -- new or old -- and making friends along the way. I became an Eagles and 76ers fan while living in Philadelphia.

What attracted you to Eaton Marketing, and what excites you most about joining our team?

What attracted me to Eaton Marketing is simple: the culture. Working with others who have worked in and offer genuine hospitality is exactly where I want to be. I want to grow in a genuine, welcoming, warm, hospitable, positive, and productive atmosphere.

What does a positive work environment look like to you, and how do you plan to contribute to that at Eaton Marketing?

To me, a positive work environment looks like a team—a team where everyone works for and with each other while communicating honestly to achieve what’s best for the team and the team’s future as a whole.

What is one fun fact about you that might surprise your new colleagues?

I found a liking to mosh pits at the age of 37. Now, at 41, it would not be uncommon to find me in the pit at a show, even though I’m most likely the oldest and shortest.

What is the best piece of advice you’ve ever received, and how has it impacted your career and/or life?

1) Know your worth, and don’t make career decisions based on other people’s opinions. 2) Being productive and decisive in the most chaotic of situations separates you from the herd. 3) Everyone receives information differently. Understand your audience and delegation will be effective. It’s given me a good understanding of people and relationships in general, as well as having the ability to stand out in certain situations. Most may do the same thing repetitively and think outside the box.

What are your professional goals for the next five years?

In the next five years, I’d love to develop a community of relationships in the hospitality industry here in my territory of like-minded people. One where we all network/contribute to build professionally and personally together. I’d like to play some type of small role in my community’s growth and success.

What trends or changes in our industry are you most excited about?

I am a huge fan of all the solid-fuel hearth ovens and suites that have been creatively realized over the last couple of years as a chef.

As a manufacturer’s rep, the intelligence that’s gone into new equipment relieves kitchens from needing to depend on large or highly trained staff. It gives independence and peace of mind back to the restaurateur/chef knowing consistency and healthy labor costs are achievable.

Do you have any advice for others looking to pursue a career in this field?

Remember, being happy is most important. There are many versions of the role chosen. Make sure you pick the one that makes/keeps you happy. If an influence feels positive and productive, explore it.