equipment and supplies dealers. “While competition still exists, there’s a growing spirit of collaboration that’s increasingly evident,” Wartan says. “Our industry is vast, and no single dealer — regardless of size — can cover every aspect of it alone.”
In many ways, FEDA’s Emerging Dealers Council (EDC) is the realization of that collaborative spirit. Formed in late 2023 as the Small Dealers Council, the group’s mission is to provide smaller but growing foodservice equipment and supplies dealers a forum to advise FEDA about critical issues and needs affecting their businesses and a means to collaborate on initiatives to strengthen and support those members going forward. As a member of the EDC, Wartan praised the group’s work and said it has made him increasingly aware of the challenges faced by all dealers. “Even though we compete, we share a common goal,” he says. “This unity is something I fi nd particularly inspiring and optimistic about the future.” Although dealers of all sizes are continuously looking for ways to grow, those smaller dealers with around $40 million in annual sales or less face distinct challenges compared to their larger competitors. They are often limited by resources and experience more stringent competition, which can make it diffi cult to break through to the next level of business. It’s here the EDC can make its biggest impact. “The EDC aims to tailor strategies and solutions specifi cally for these businesses, which I believe will help in leveling the playing fi elds,” says Ryan McPhail, president and CEO of Curtis Restaurant Equipment and co-chair of the EDC. “By focusing on issues that directly impact small dealers and offering practical solutions,
RYAN MCPHAIL PRESIDENT AND CEO CURTIS RESTAURANT EQUIPMENT
GARY THIAKOS PRESIDENT ZEPOLE RESTAURANT SUPPLY
MICHAEL WARTAN
VICE PRESIDENT OF SALES GATOR CHEF
the EDC can drive meaningful progress and support that aligns with our unique needs.”
In just its fi rst year, the EDC has
grown to more than 35 members from across North America. Gary Thiakos, president of Zepole Restaurant Supply and EDC co-chair, believes participation will only increase as other dealers look for new solutions to compete in a changing marketplace. “As more individuals join the group, the strength of these dealers working together will become more pronounced and elevate their success, as well as the success of the industry as a whole,” he says.
Expanding Knowledge Throughout 2024, EDC members have
heard from a wide array of experts and industry professionals on topics that group members identifi ed as priorities for their businesses. On government policy, Brian Wild, chief government relations offi cer for the National Association of Wholesaler-Distributors,
gave a presentation on the need for elected offi cials to extend the 2017 tax cuts, while Marc Friedman, vice president of workplace policy at the U.S. Chamber of Commerce, talked about the scope and implementation of new Department of Labor overtime pay requirements.
The latter topic was especially
relevant to McPhail’s business, as Curtis needed clear and actionable information on how the new overtime rule would impact its payroll and employee management practices. “Detailed guidance on how to ensure compliance without overburdening our resources is essential,” he says. The group also heard from Tommaso
Cardana, ambassador for HostMilano, one of the largest foodservice equipment shows in the world, about how dealers can effectively import equipment and supplies from Europe. Cardana provided the steps dealers can take when importing and covered questions they can consider when
“By focusing on issues that directly impact small dealers and offering practical solutions, the EDC can drive meaningful progress and support that aligns with our unique needs.”
— Ryan McPhail President and CEO
Curtis Restaurant Equipment
Winter 2024 31
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