Issue link: https://www.e-digitaleditions.com/i/799779
28 FEDA News & Views continued on page 32 others throughout the industry about how to make it more appealing to up- and-comers. What are your thoughts on this? Christian: Well, my grandma was a cook in a restaurant for as long as I can remember and I also waitressed in that same supper club during my high school and college days. So having been in kitchens growing up, it actually never occurred to me to pursue a career in the food and beverage industry until Hatco found me. Soon after, I quickly learned that there were not a lot of Millennials in the industry, including at Hatco. When I fi rst started, there were probably less than 10 of us here, maybe even fi ve of us. But over the course of the last three years, I've had the oppor- tunity to expand my development by attending conferences and seminars, and I'm seeing more professionals my age within the industry. I think those numbers will continue to grow as long as companies show they are willing to invest in the Millennial generation. Once they see the commitment, they're going to want to stay. N&V: Your story differs a bit from the others I've heard, in that you reached out to Morgan {Tucker} to learn more about the opportunities in our industry. Selig: Yes, I was general manager and director of operations for four Michelin properties in the city and Morgan was my sales rep. I was looking for a career change, better hours and a little bit more freedom than in operations, and it was either selling wine or selling plates. N&V: Any reservations about switching careers? Selig: Honestly, I was a little concerned about the pay cut. I was the general man- ager of operations at the time and I was making pretty decent money. Going into a commissions structure with training pay was not what I had in mind. I had to make a lot of personal cuts in my life to get through training but I knew it would pay off in the long run. Obviously, money is a huge factor to a lot of people, especially those around my age. N&V: Do you mind telling me your age? Selig: I'm 32. N&V: What convinced you to push aside your concerns about pay and give M. Tucker a try? Selig: Most of it was the organiza- tion, itself, and the opportunity to make more money down the road. M. Tucker seemed like a very giving and very edu- cational organization. And, my dad was in sales so I decided it would be good for me. N&V: When you say "educational," are you referring to the training provided? Selig: No, it was more so about my desire to learn a new skill. I had been in operations for such a long time and I wanted to grow in another area. In E&S there's so much to learn. I'm still learning. N&V: Given the breadth and depth of the lines, I think everyone feels that way. Selig: In a restaurant, the same thing happens every day. Someone doesn't show up for work, you know what to do. If the food does not come out, fi ne, you take it off the bill. But, here, one transaction is totally different from the next. N&V: Of course you know there's a lot of talk about how to attract and keep the next generation in our indus- try, and I've been asking everyone for their perspective. Many have stated it's a matter of engagement, par- ticularly when targeting Millennials. What's your take? Selig: I think the industry is fun and dynamic. Concerning Millennials, often times I believe it's a case of good, better, best—as in trying to fi nd something better somewhere else. As far as what I've seen in other industries, one thing that E&S continued in trying to fi nd something better somewhere else. As far as what I've seen in other industries, one thing that numbers will continue to grow as long N&V: Given the breadth and depth of the lines, I think everyone feels that way. Selig: In a restaurant, the same thing happens every day. Someone doesn't show up for work, you know what to do. If the food does not come out, fi ne, you take it off the bill. But, here, one transaction is totally different from the next. N&V: Of course you know there's a lot of talk about how to attract and keep the next generation in our indus- try, and I've been asking everyone for their perspective. Many have stated it's a matter of engagement, par- ticularly when targeting Millennials. What's your take? others throughout the industry about how to make it more appealing to up- and-comers. What are your thoughts Well, my grandma was a cook in a restaurant for as long as I can remember and I also waitressed in that same supper club during my high school and college days. So having been in kitchens growing up, it actually never occurred to me to pursue a career in the food and beverage industry until Hatco found me. Soon after, I quickly learned that there were not a lot of Millennials in the industry, including When I fi rst started, there were probably less than 10 of us here, maybe even fi ve of us. But over the course of the last three years, I've had the oppor- tunity to expand my development by attending conferences and seminars, and I'm seeing more professionals my age within the industry. I think those numbers will continue to grow as long Selig: fun and dynamic. Concerning Millennials, often times I believe it's a case of good, better, best—as pay was not what I had in mind. I had to make a lot of personal cuts in my life even fi ve of us. But over the course of the last three years, I've had the oppor- tunity to expand my development by attending conferences and seminars, and I'm seeing more professionals my age within the industry. I think those numbers will continue to grow as long N&V: not come out, fi ne, you take it off the bill. But, here, one transaction is totally different from the next. N&V: lot of talk about how to attract and keep the next generation in our indus- try, and I've been asking everyone for their perspective. Many have stated it's a matter of engagement, par- ticularly when targeting Millennials. it's a case of good, better, best—as in trying to fi nd something better somewhere else. As far as what I've seen in other industries, one thing that Gen Xers born 1965 to 1980 SELIG ALEXANDER SELIG Senior Account Executive, M. Tucker (2 Years In) • Strong Education and Training • Competitive Salary and Benefi ts • Visionary Leadership • Cutting-Edge Technology • Transparency & Positive Feedback "Fred Singer is an incred- ible visionary and makes us believe in what we're doing. He's one of the rea- sons why I look forward to the job. " -Alexander Selig • Strong Education and 5 M U ST HA VE S . . . ST H