14 FEDA News & Views
Like its competitors, Boelter does
its share of bid work but is strategic in
the way it goes to market. " ere's a
diff erence in the way we want to attack
chain business," says Chaplick. "Most
of the mega chains already have an
infrastructure in place so it pretty much
comes down to cost plus and building
a relationship with the contractor and
architect. is makes it challenging to
fl ush out the pain and ineffi ciencies in
their supply chain, but it is our best
opportunity to do so.
"Part of our value proposition hinges
on fi nding the right chain partner, an
up-and-coming chain that needs us to
help them understand the economics
of buying their equipment and how to
design a better facility. ere are a lot of
little things we can do to help a smaller
chain go from fi ve to 10 to 100 units."
"EIGHTY PERCENT OF MY STAFF HAS THE ABILITY TO STILL DRAW BY HAND," SAYS BOELTER'S DIRECTOR OF FOODSERVICE DESIGN
AND EQUIPMENT ERIC CHAPLICK. "THEY CAN SIT IN FRONT OF THE CUSTOMER AND PUT A DRAWING TOGETHER THAT BRINGS
THEIR VISION TO LIFE."
BOELTER'S 10,000-SQUARE-FOOT SHOWROOM IS DIVIDED INTO TWO SPACES. ONE IS
DEVOTED TO SMALLWARES AND TABLETOP; THE OTHER HOUSES HEAVY EQUIPMENT.
