Second Seating is an opportunity to meet the tabletop experts at Bauscher Hepp. In this edition, we're speaking with healthcare tabletop expert, Thomas Messina, about his take on the industry.
Why Bauscher Hepp?
When I first started in sales, I acted as the local salesman for Bauscher, Hepp, and the distributor I worked for. I actually had three different business cards based on the type of call I was making. I always loved German quality and the simplicity of the brands. Now, some 15 years later, it has all come full circle and here I am again representing the first brands I promoted.
Bauscher Hepp, Inc. has evolved over your tenure. How has that experience been?
Going from two brands to multiple brands has been exciting, stressful, challenging, but mostly satisfying. We are a much different company today then when I joined the team. Our internal head count has grown considerably. We have all of these quality products to market, but I think the company has done a tremendous job of adding lines that were consistent to our philosophy. We are not a patchwork of random brands under one heading. Our new logo expresses this.
You are heading up the new Healthcare initiative. Talk about that.
I volunteered for the job back in January. To make a go at the segment, we needed someone to direct and develop the category. I found the challenge interesting, and it has been an educational experience. As a leader in healthcare in Europe, we are fortunate to have product, marketing, and a wealth of experience we can draw from, which has made the process simpler. I am excited at the changes going on in the market from elevating the traytop/tabletop and the tremendous growth. I am confident we offer the correct mix of products to offer the end user in this space.
What makes tabletop so much fun?
The creative and collaborative process when working with a customer. When an operator speaks about their vision for the table, I run through my mental catalog of articles that would be potential solutions. It is very satisfying to see the finished selection – the physical component of the vision, being executed and eventually getting to participate as a customer.
Your Twitter handle is @dapperthomas, why?
A customer gave me the nickname years ago because she had a food salesman with the same name. It stuck and others started using it. I was really into clothes back then, something I learned from my father.
What about tabletop styles? What trends you’re seeing in the industry?
Let me stay away from trends. I’m not sure where we’re heading after the “farm to table” trend cools off. I will talk about healthcare though.
OK, what trends are you excited about in the healthcare segment?
There are so many; it’s truly an exciting time. I am seeing a push to elevate foodservice as a whole, from menu items to the traytop/tabletop. The old $3 import plate is being considered a liability instead of a way to “wow” customers.
Customers, not patients, is also a trend. Companies are going outside of the segment and hiring chefs with hotel and restaurant backgrounds to break the stigma of what healthcare food is. Facilities are breaking away from the institutional norms and applying a hospitality attitude into all areas of the facility. I think this is a smart move because we are seeing massive growth, and competition will be tough. Those who look to attract customers, not patients, will win.
Win over new customers in your health and hospitality foodservice.
