Issue link: https://www.e-digitaleditions.com/i/799779
March/April 2017 15 N&V: What was your fi rst impression of REW when you were invited to inter- view? McDevitt: Overall, it looked like a fun place to work. Everyone I spoke with had a smile on their face and seemed to be enjoying their job. Shortly after, I found out that REW was a family-owned company and that was something I had never experienced, having come from a big company like Schwan's Foodservice. You could really tell all parts of the family helped out in various areas and they'd been in the industry for a very long time. It was neat to see how every- one worked as a team. N&V: Outside of your initial impres- sion, was there anything that made you say, "I want to work for this company?" McDevitt: By far, it was Patty, our vice president. When I met with her, she was very friendly and open. At Schwan's, we were very distant from any of the people running the company, so it was gratify- ing to know that I could talk to her whenever I needed something or when I felt like something needed to change. N&V: So the open-door policy was non- existent at your last job. McDevitt: Correct. You spoke to your supervisor, who spoke to their supervi- sor. You didn't know if it got anywhere and most of the time you felt like it didn't. N&V: How long were you with Schwan's? McDevitt: Five years. N&V: And you've been at REW for fi ve years. What's keeping you there? McDevitt: I'm treated like family here, and I feel like my thoughts count. That's number one for me. I enjoy coming in every day and helping our local custom- ers. I like what I do. That makes a big difference. N&V: On your list of "Must Haves," you noted that an employer's willingness to recognize and cultivate potential was a priority. REW has obviously seen quite a bit in you. You've transitioned from shipping and receiving in various depart- ments {i.e., global operations, govern- ment} contracts—to showroom sales and now account executive. McDevitt: They've been very proactive in fi nding out my strengths and helping me develop them through training and promotion. They're actively working to match my needs and wants with where they are as a company. Their constant investment in my growth has taken me from a walk-in position to something that they can't fi nd in just anyone. N&V: Over the past few years, we've heard so much about the importance of engaging Millennials in order to stave off boredom. In listening to you speak about your experiences, one thing that occurred to me is that I don't think we do a good job marketing the versatility in our industry. McDevitt: Absolutely. I was not aware of the many opportunities that existed until I was in the company. I've com- pletely changed my career path by basi- cally just being here. There is so much variety in the various roles and positions in foodservice. N&V: There's so much to learn and do. You've got purchasing, installation, showroom sales, contract work, ecom- merce. If you were trying to sell the industry to one of your friends, what would you tell them? McDevitt: One of the strengths of the industry is that it's reliable, very reliable. Everybody's going to need equipment and there are new restaurants opening every day. From the product lines to the various industry segments, there's always something to learn about; I'm learning every day. N&V: Last question: What do you want companies in this industry to know about your generation? McDevitt: We're not all the same but I will concede that open communication from management is very important to most of us. As far as negative stereo- types, I've had quite a few friends that don't stay in one place for very long. They stick around for a year, at most, and they're onto something else. So, I'd say there is something to be found there but it defi nitely doesn't speak to all of us. N&V: Why do you think some of the people in your circle bounce around? McDevitt: That's a good question. I would say they get bored. They think that's what they want to do and they continued on page 16 of REW when you were invited to inter- view? McDevitt: place to work. Everyone I spoke with had a smile on their face and seemed to be enjoying their job. Shortly after, I found out that REW was a family-owned company and that was something I had never experienced, having come from a big company like Schwan's Foodservice. Chose E&S • A Friendly and Professional Environment • Well-Structured Management System • A Keen Awareness of Every Employee's Performance & Potential • Recognition/Reward Programs • Innovative Drive "Every employer should be aware of the potential in their employees and acknowledge any achieve- ments. After seeing how REW acknowledges its staff, it's defi nitely some- thing I think about far more now than when I fi rst started." --Dan McDevitt • A Friendly and 5 M U ST HA VE S . . .