It takes a team of passionate professionals to best serve the foodservice operators in the greater Chicago area, and the Jay Mark Group is dedicated to assembling that team. In this edition of our staff spotlight, we'd like to introduce you to Tom Koran, our warehouse and service manager.
What makes Tom so great at his job? His background spans the foodservice industry like no other. That experience, mixed with his passion for helping operators, makes him an invaluable asset to not just the Jay Mark Group but every restaurant owner and foodservice operator in Chigao.
Let's take a few minutes to get to know Tom.
Hi, Tom. To start, can you tell us where you grew up and how you ended up in the foodservice industry?
I grew up in Summit, IL. Chicago has always been home; and the food scene is a big proponent for my love of the city. I have worked in the foodservice industry since I was 15 years old to make a little money in high school. As the old saying goes, “Once you are in the foodservice industry, you can never get out.”
What has been your career journey so far, leading up to your current role at Jay Mark?
With a lifetime of experience, I have worked in little diners, dinner playhouses, high-end restaurants, dive bars, bars on Rush & Division, and even boats going up and down the Mighty Mississippi. That also doesn’t include the two catering businesses I was involved in. Most recently, before Jay Mark, I worked on the dealer side of the business, managing installation teams and a warehouse.
What do you find most rewarding about working in the foodservice industry?
Going back to my installation days, it was when you went to a packed grand opening, and you saw your customer beaming with pride about their kitchen, all the while knowing you helped them make the dream possible.
Are there any particular trends or changes in the industry that excite you?
Ventless cooking equipment is a big game changer. The ability to place equipment in spaces that were previously impossible just opens another avenue for great food concepts.
What is one piece of advice you would give to someone looking to enter the foodservice industry?
On the restaurant side, from an owner’s perspective, buckle up for a bumpy ride in the beginning. Keep riding the wave. It gets better, I promise!
Can you share a memorable experience related to the industry?
This one is personal. I was 20 years old, and my father asked me to help him cook for a corned beef and cabbage fundraiser for a Girl Scout troop. My mother was the leader, and my sisters were scouts, so it was a family affair. This fundraiser quickly evolved from the Girl Scouts to a fundraiser for my local parish. After my father passed away 17 years ago, I took over the kitchen to honor him and am very proud to work this event on an annual basis. What started out as a little fundraiser is now a yearly tradition in its 43rd year. We look forward to it as a family every year.
When you’re not working, what hobbies or activities do you enjoy?
Golf, horseback riding, taking one-day road trips, gardening, and being in my backyard putting my grills and smokers to use.
We’ve heard you’re a fan of BBQ. Do you have any favorite BBQ recipes or tips you’d like to share?
Low & slow. That is a fact and not just a reason to extend the number of cold beverages enjoyed on a nice summer day. Also, season your product the night before cooking. Simple tip, large difference maker.
If you could invite any three people, living or dead, to a BBQ, who would they be and why?
My Father, just to see him again. My Father-in-Law, to let him know we kept our promise to him. My wife so she could meet my father.