Eaton Marketing - Apr 7, 2020

Rep Prep: Spend a Few Minutes with Robert Scheibly

robert Scheibly

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend a few minutes with our new northwest Florida sales rep, Robert Scheibly.

Give us a little background on yourself.

I was born and raised in Tampa, Florida and began my career in the foodservice industry right after high school with MEP systems designs for worldwide foodservice projects. Then I transitioned into foodservice design, which motivated me to go to college for architecture at Hillsborough Community College for two years. Then, I took a leave from the industry from 2008-2011, relocated to Boca Raton, and attended Florida Atlantic University to earn my bachelor’s degree in business administration majoring in information systems.

Adapting my software knowledge back to the foodservice industry, I took on the development, training, implementation, and support for BIM workflow processes and procedures. The technology expertise coupled with my comprehensive knowledge of foodservice equipment, design, project development, and engineering and construction allowed me to become a senior project manager before joining Eaton Marketing.

I met my wife during the short time I lived in Gainesville, Florida right after graduating from FAU. We then had the opportunity to move to Tampa in 2012 and got married in 2013. We now have a two-year-old son, Tanner, and another boy, Lane, due in early May.

For fun I love to do anything outside from hunting, fishing, and riding four wheelers to golf.

Out of all the lines represented by Eaton Marketing, which one is your favorite?

LTI would have to be my favorite because of the diversity and endless design opportunity to offer the customer a solution to their project through custom fabrication.

Why is it your favorite?

My dad was a welder/fabricator by trade, so growing up and learning the process for constructing a project from metal and various materials from just a thought or sketch is an incredible process. To see an idea become reality, then be installed and have the end product be a critical asset in the customer’s operation, is extremely rewarding. If the customer has an idea, we can collaborate in the design and turn it into reality.

How does it provide return on investment for operators?

Custom fabrication can take advantage of space that would be otherwise wasted in an operation with a standard buyout product. There are endless solutions for a customer to create the utmost efficient operational flow to ultimately provide a better experience for not only the operators but the customer experience as well.

Tell us about the most successful install you've ever seen using products from this line?

Successful installs of custom fabrication begin with thorough field coordination with the project’s G.C. The project will either require the site be built to hold-to dimensions or the G.C. will provide final clear dimensions from the finished-to-finished walls. Relying on this site confirmation will ensure proper fitment once the units are installed.

The second critical dimension required for success is the path of egress to the unit’s final destination within the job site. Determining the largest dimension, a unit should be in order to get it through the job site doors, around corners, and set in place should be field verified by the G.C. on site.

Where is your favorite place to go out to dinner?

Ulele located in Tampa’s Riverwalk.

Does it contain foodservice equipment represented by Eaton?

Yes. It features a 10’ custom round charbroiler created from a mixture of Jade and custom fabrication. This restaurant utilizes Halton’s Marvel demand air control system with the front-of-house hood being clad in a decorative surround to blend into the esthetics and ambiance of the space.

Also, this restaurant utilizes the full Perlick product line of underbar, back bar, and beer system equipment in their outdoor and indoor bars.

What do you usually order?

Always the charbroiled oysters (at least a dozen) to start, bone-in ribeye with okra fries, and a twice baked potato for the entrée, and if there is any room left, the Key West key lime stack for dessert. To top off the meal since Ulele also brews their own award-winning beer on site, the Rusty’s Red Amber lager is a must.

How has foodservice equipment changed in recent years?

Foodservice equipment has been evolving with technology much like other industries. The advancements allow operators to not only speed up the production process, but provide better products to the customers, and most importantly produce the speed and quality in an extremely consistent manner.

What do you see in store for the foodservice industry?

The foodservice industry will keep evolving with technology, allowing operators to get into markets not previously possible. Joining with the tried and true current food and beverage options, providing products to customers in nontraditional means will be the future that allows the industry to evolve and grow.

Eaton Marketing's team of experts helps Florida foodservice operations become more efficient and experience greater profits. Schedule a free foodservice equipment assessment with one of our team members to learn more.

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Written by Eaton Marketing