At FS Foodservice Solutions, we believe great partnerships deserve the spotlight. Our Shining Star series highlights standout DSRs who go above and beyond to support operators, drive growth, and bring real value to every interaction, including by offering equipment financing as part of their toolkit. These stories showcase the energy, creativity, and hustle that make our partners shine, and we’re proud to celebrate them here!
If you ask Dan Reigle, Project Manager at Edward Don & Company, what drives him in his work, the answer isn’t sales numbers or titles. It’s seeing something work the way it’s supposed to.
Dan has spent most of his career thinking about flow. How people move through a kitchen. How equipment placement affects labor. How the right system can make a long day easier, or a tough service smoother. That mindset didn’t come from a single role or a single phase of his career. It came from doing the work himself, in a lot of different ways, over a lot of years.
Dan’s path through the foodservice industry started early. At just fourteen years old, he was washing dishes, and from there, he worked his way through nearly every role imaginable. He cooked, managed, learned as he went, and eventually became an executive chef without any formal culinary training. Later, he opened and ran his own catering business, gaining firsthand experience not just in food, but in running an operation from end to end.
When that chapter closed, life priorities shifted. With young kids at home, stability mattered, and Dan stepped into a role outside the industry for a period of time. But foodservice has a way of pulling people back. When the opportunity came to return, this time on the sales side, he didn’t hesitate.
In 2006, Dan joined DON, starting in smallwares before eventually moving into the build and project side of the business, where he works today as a Project Manager. Over time, his role has evolved alongside the industry itself. What began as a deep understanding of kitchens and operations expanded to include construction, plumbing, electrical, and coordination with general contractors. It was a learning curve, and one he leaned into fully.
Today, what sets Dan apart is the perspective he brings to every project. He’s been the person working the line, the person managing the operation, and now the person designing systems that support both. He approaches each build with efficiency and functionality in mind, always thinking about how operators and staff will actually use the space. There’s real satisfaction for him in creating a kitchen or bar from scratch and seeing it come together in a way that truly works.
Outside of work, Dan’s love for food and hospitality hasn’t gone anywhere. He enjoys entertaining, experimenting with new flavors, and trying to recreate dishes he sees on cooking shows. He’s always chasing the perfect steak. He’s also coached football for many years, collects coins, and loves spending time with his young grandkids.
At the end of the day, what motivates Dan most is knowing the systems he helps design make a difference. Revisiting projects down the road and hearing from operators that things are working well is what keeps him engaged. It’s that pride in craftsmanship and commitment to doing things right that make Dan such a valued partner and an easy choice for this month’s Shining Star.
KL: What’s one part of this industry that surprised you once you were actually in it?
DR: I’ve always been involved in foodservice, but when I moved more into the design and build side about ten years ago, the construction aspect surprised me. Early on, I knew very little about construction. Now I can walk a job site and understand plumbing, electrical, and how everything ties together. One of my first meetings with a construction team really opened my eyes. I remember thinking, “What am I getting myself into?” I had been in foodservice for years and thought I knew it well, but that meeting showed me how much more there was to learn. You really do learn every day. Ten years later, I feel much more confident in those conversations.
KL: Walk me through how you handle a deal that starts to stall.
DR: It depends on why it’s stalled. If it’s cost related, I look for options to help move things forward, including financing, to re ignite the project. Construction delays, especially permitting, can be tough and are often out of anyone’s control. Very few jobs actually happen on time. Some projects take years to come back around, but until someone clearly tells me it’s dead, I stick with it. Staying in contact is key. When it does come back, you want to be the one who’s still there and ready.
KL: What’s a sign that a customer would benefit from financing even if they don’t ask about it?
DR: I try to establish early on how they plan to pay. If they start talking about cutting things because of budget, that’s usually a sign. Financing can allow them to do everything upfront instead of breaking the project into phases, which often ends up costing more. If there’s a piece of equipment a chef really wants but it isn’t in the budget, that’s another good opportunity to talk about financing so they can get what they want without compromising.
KL: What’s the most rewarding project or moment you’ve had in your career?
DR: I’ve been recognized for sales over the years, but one project that really stands out was The Luminary Hotel and Convention Center in Fort Myers, along with some related projects. At the time, it was the biggest project I’d ever done. Looking back, it went really well and gave me a lot of confidence. It was a moment that showed me I could handle projects at that scale and do them well. I am grateful to be able to enjoy success because I have a great team supporting me.
KL: How do you stay current with new products, technology, or menu trends?
DR: DON sends out a lot of great information. I also read trade publications when I can and attend shows like NRA and NAFEM to see what’s new. I do my own research and rely on equipment reps to keep me informed. There’s always something new to learn.
As a thank you for being part of our Shining Star Series, we send each featured rep a gift card to a local restaurant of their choice. It’s our way of showing appreciation and supporting the local spots they love.
Dan plans to use his gift card at Ruth’s Chris Steak House, an easy choice for someone who appreciates a perfectly executed steak! Known for its signature sizzling service and classic approach to fine dining, Ruth’s Chris delivers exactly what Dan looks for when it comes to a great meal. His go to order is the ribeye, rich, flavorful, and cooked just right.