Issue link: https://www.e-digitaleditions.com/i/799779
32 FEDA News & Views M. Tucker does particularly well is mobi- lize and motivate its employees. There's a lot of continuity as well as encourage- ment and education in our organization. Fred Singer is an incredible visionary and makes us believe in what we're doing. He's one of the reasons why I look forward to the job. But as far as why other Millennials choose to job hop, I think money is a huge factor. I also think fairness and transparency is a concern. Effective communication is key, in terms of what's expected, issuing protocols and providing positive feedback. It's not like the old days when you could just tell someone what to do and then hope that they succeed—and even exceed expectations. That's every employer's dream. Now it's about relationships and making sure you're connecting with your employ- ees and keeping them engaged. And when they're not engaged, it's putting in the effort to fi nd out why they're not. In the end, I don't think hiring is the issue. It's fi nding proper tal- ent and actually marketing to their strengths. N&V: In terms of marketing and branding, where do you think our industry has failed? Selig: Being modern. People like a lot of fl ashy things, and upgrades—not just using a standard laptop. You'd be surprised how excited people are when you offer them a brand new phone. They like new toys, better images, a real- ly cool modern logo, or a website with splash pages and fl ash. If it looks old and antiquated, then Millennials think that's what that company is all about. N&V: Julie, your journey is typical of many who migrate from the culinary world to the equipment and supplies side. Let's start with your background and how you found your way. Eisenberg: As you know, I worked for Crate and Barrel for 10 years as a mer- chandising manager before moving to New York to attend the French Culinary Institute. There, I got a degree in culi- nary arts and worked in the fi eld for several years in New York, most recently at Mast Brothers Chocolate. At the time, we had a full-scale pastry counter and made all of our own chocolate, cakes and bonbons. That's kind of my exper- tise in terms of food. I still love being in the kitchen so I try to get involved with test kitchen activities as much as I can here at Kemp—scheduling, train- ings, lunch-and-learns, formal and not-so formal demos. N&V: Was it the long hours that prompted you to seek out a new career? Eisenberg: Yes and no. Coming from a retail background, I've always had long hours so going into another industry known for its notoriously long hours was not what ultimately convinced me to make a change. I defi nitely enjoy being back home in Cleveland, where the cost of living is signifi cantly less than being in New York City. That was a big factor. N&V: How did you fi nd out about the showroom specialist position at SS Kemp? Eisenberg: Through my friend Emily. She was on the management team at Crate and Barrel before leaving the com- pany to work at SS Kemp. N&V: How does your current job marry all of your loves? Eisenberg: It gives me the oppor- tunity to do all of the things I enjoy, interacting with people, merchandising. I also have a passion for smallwares so it was really comforting for me to step into this role because that's the world I came from. The fact that we have a fully-functioning test kitchen and chefs coming in and out makes me feel very much connected with the culinary side. I do miss not being in a working kitchen every day but what I'm doing right now fulfi lls all of my needs. N&V: Let's talk about some of those needs. What do you look for in an employer to keep you happy at work? Eisenberg: I look for an employer who treats their employees fairly, pro- vides great learning opportunities and celebrates creativity and unique dif- ferences amongst people. I look for longevity and a strong corporate cul- ture. Many of the people that work here are celebrating 20- and 30-year milestones. SS Kemp started out as a small family business and we still hold those values. That's what makes us unique. We have all of the channel connections of a really big company, with our ties to TriMark, but we still have an intimate family culture. N&V: Like everyone else I interviewed, you did not mention salary. Eisenberg: There are other ways to get compensated. It's defi nitely nice being with a company that offers a healthy work-life balance. I work Monday through Friday and I have my evenings and weekends to do other food-related activities or get involved in the com- munity. Obviously the insurance and benefi ts are really good and far better than anything I would get working in the kitchen. E&S continued makes us unique. We have all of the channel connections of a really big company, with our ties to TriMark, but we still have an intimate family culture. and makes us believe in what we're doing. He's one of the reasons why I But as far as why other Millennials choose to job hop, I think money is a huge factor. I also think fairness and transparency is a concern. Effective communication is key, in terms of what's expected, issuing protocols and providing positive feedback. It's not like the old days when you could just tell someone what to do and then hope that they succeed—and even exceed expectations. That's every employer's dream. Now it's about relationships and making sure you're connecting with your employ- ees and keeping them engaged. And when they're not engaged, it's putting in the effort to fi nd out why they're not. In the end, I don't think hiring is the issue. It's fi nding proper tal- ent and actually marketing to their In terms of marketing and branding, where do you think our industry has failed? Being modern. People like a lot of fl ashy things, and upgrades—not just using a standard laptop. You'd be surprised how excited people are when you offer them a brand new phone. They like new toys, better images, a real- ly cool modern logo, or a website with splash pages and fl ash. If it looks old and antiquated, then Millennials think that's tise in terms of food. I still love being in the kitchen so I try to get involved with test kitchen activities as much as I can here at Kemp—scheduling, train- ings, lunch-and-learns, formal and not-so formal demos. Eisenberg: tunity to do all of the things I enjoy, interacting with people, merchandising. I also have a passion for smallwares so it was really comforting for me to step into this role because that's the world I came from. The fact that we have a fully-functioning test kitchen and chefs coming in and out makes me feel very much connected with the culinary side. I do miss not being in a working kitchen every day but what I'm doing right now fulfi lls all of my needs. N&V: Let's talk about some of those needs. What do you look for in an employer to keep you happy at work? Eisenberg: who treats their employees fairly, pro- vides great learning opportunities and celebrates creativity and unique dif- ferences amongst people. I look for longevity and a strong corporate cul- ture. Many of the people that work here are celebrating 20- and 30-year milestones. SS Kemp started out as a small family business and we still hold those values. That's what makes us unique. We have all of the Was it the long hours that prompted you to seek out a new career? Yes and no. Coming from a N&V: you did not mention salary. surprised how excited people are when you offer them a brand new phone. They like new toys, better images, a real- ly cool modern logo, or a website with splash pages and fl ash. If it looks old and antiquated, then Millennials think that's I also have a passion for smallwares so it was really comforting for me to step into this role because that's the world I came from. The fact that we have of my needs. N&V: needs. What do you look for in an employer to keep you happy at work? Eisenberg: who treats their employees fairly, pro- vides great learning opportunities and celebrates creativity and unique dif- ferences amongst people. I look for longevity and a strong corporate cul- makes us unique. We have all of the channel connections of a really big company, with our ties to TriMark, but we still have an intimate family culture. EISENBERG JULIE EISENBERG Showroom Specialist, TriMark SS Kemp (2-1/2 Years In)