Elisa Giusti -- Director of Marketing, Wholesome Harvest Baking

Tagged in Leadership Manufacturer Members

Share a story about your first job in foodservice.
Technically, my first job in foodservice was as a waitress my first year at university (something I think should be a rite of passage for every single person). My first shift on the floor was a Friday night. We were in full-on, waitlist mode, I had been "triple sat" and the family of six that had been waiting a whole 4 minutes and 24 seconds for their spinach and artichoke dip was getting a bit disgruntled with  me... I ran back into the kitchen, and not so kindly asked why my ticket wasn't up yet? What I got next was a grin, followed by a headshake.... 3 minutes and 15 seconds (aka 2 hrs front-of-house time) later, my plate got tossed up into the window, and I heard it loud and clear when I got back to my table. Two lessons still very applicable to my career today were realized: 1. You need to know how to manage people's expectations.
2. When you talk to a restaurant's "back of the house," know what you are talking about… because if  you don't, be prepared to be tuned right out.

What is your industry passion?
I thrive whenever I allow a goal to become my muse, allowing creativity to be the leading resource. I've learned that creativity can be the most useful of assets when one would least expect it to be. It brings to a situation, lenses that are rarely used. I have found this to be one the biggest factors of my success in creating meaningful and lasting relationships, not only with colleges but customers as well. Whether it is through the lanes of innovation or continuous self/organizational improvement, it has always allowed me to grow and continuously stay driven to do and be more.

What is your advice to a person new to the industry? 
Listen, A LOT. There is so much to learn, but at the same time, use that objective and outside viewpoint that you bring by being new. Keep it that way as long as you can, because the best changes are made from those who bring an idea to the table that is outside of "the way we have always done it."

How does being an IFMA member benefit you?
It has been a source of education as well as a forum to which I have been able to meet and make key relationships within our industry.

IFMA featured members are selected based on their accomplishments in the food industry. Recognized as leaders, they are the people moving the industry forward with big ideas and even bigger goals. Know someone who fits the bill? Tell us.


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Dec 07

Strategic Issues Series Webinar

Meal Kits: What Do They Mean for Foodservice?

Time: 1:00-2:00pm CST               CLICK HERE TO REGISTER NOW

 

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Richard Ferranti, Executive VP and COO, Rich Products

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Mads Houlberg, President, Unilever Food Solution

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Gretchen Sussman, Vice President - Foodservice North America, CSM Bakery Solutions

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Kent Walrack, President & Chief Operating Officer, Lyons Magnus

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Foodservice Spending Is Up but Visits Are Flat As Consumers Continue To Eat More Meals At Home

Foodservice spending, which was up 3 percent in the year ending April 2015, did not equate to foodservice visits, which were flat in the period, according to The NPD Group, a leading global information company. The foodservice industry remains challenged to get people out of their homes to eat versus eating in home.  Four out of five meals are prepared and consumed at home and in home meals have been on the rise for several years, reports NPD’s ongoing food consumption market research.