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!
Some people are born into the foodservice industry. Others find their way there by accident and then realize it’s exactly where they were meant to be. For Jeremy Garcia, Executive Project Manager at C&T Design and Equipment Co., it all started with a side job at The Sweet Shop across from Florida State University. He took it just to earn a little extra spending money while studying environmental engineering, but what he found behind that kitchen door completely changed the trajectory of his life.
“I wasn’t supposed to be in foodservice,” he says with a laugh. “My mom’s a biologist, my dad’s an engineer. But the energy in that kitchen, the teamwork… it was a lot more exciting than waking up for organic chemistry!”
From there, his path was set. He joined Mellow Mushroom when they were still early in their growth (store 27, to be exact) and spent the next 15 years helping shape what would become a national brand with more than 150 locations. With Italian grandparents and a lifelong love of pizza, it was a perfect fit. Jeremy quickly rose through the ranks, running kitchens across six restaurants in three states. He thought that was his forever path, until a TriMark rep started nudging him to make a change.
For years, that rep tried to convince Jeremy to make the jump to the dealer side. “I told him I wasn’t a salesman, I’m a back-of-house guy,” Jeremy recalls. But life has a way of nudging you where you’re meant to be. When the time came to either uproot his family and move to Atlanta to stay with Mellow Mushroom, or explore a new path, his wife lovingly said they’d go, as long as he took one call with TriMark, since that role would allow them to stay put. He agreed, mostly to check it off the list, but that conversation turned out to be the one that once again took him on a new path.
Jeremy spent the next 11 years with TriMark, moving from street sales to contract projects and discovering a new passion: helping restaurant owners bring their visions to life. From floating restaurants to fine dining establishments and food trucks, he’s seen it all, and loved every bit of it.
Today, Jeremy is thriving at C&T,where he joined as Executive Project Manager in June. His approach is as hands-on as it gets. “I’m involved from the very beginning,” he explains. “Designing the space, managing shipments, overseeing installations, I’m the one throat to choke,” he jokes. “But really, it’s about giving clients a concierge experience. We want them to feel supported at every step.”
That early design phase is exciting for Jeremy. He loves problem-solving on paper, finding ways to make kitchens not just functional but effortless to work in. He still remembers being on the operator side and dealing with little oversights that made daily work harder than it had to be. “I had a dealer once who didn’t measure right, so a cooler wouldn’t fit under the counter. They smashed off the casters to make it fit, which made cleaning nearly impossible. Those details matter.”
What keeps him motivated is simple: people. “The best part of this industry is that it’s about community. We’re literally and figuratively helping to nourish people,” he says. “It’s chaos sometimes, sure, but the good kind. Every day is different.”
Outside of work, Jeremy is all about teamwork in every form: on the soccer field, on his pickleball doubles team, or gaming with friends online. He’s also a dedicated thrifter, and loves sharing his passion for treasure-hunting with his daughters.”
For Jeremy, foodservice is more than a career. It’s a calling built on passion, perseverance, and people. And that’s exactly why he’s one of our Shining Stars, a true example of how following your passion (and maybe an unexpected phone call) can lead you right where you’re meant to be.
KL: What’s changed the most about the industry since you started?
JG: Connections and communication. When I first got into foodservice, you didn’t have all these apps or review platforms giving you a full snapshot of a restaurant before you ever walked in. Now, operators can leverage technology to reach beyond their four walls and engage with potential customers in new ways; it’s so much more than just the meal.
That shift extends behind the scenes too. Operators now have access to real-time data instead of waiting weeks for P&L reports. It used to feel like you were driving while looking in the rearview mirror, trying to make decisions after the fact. Today, you can adapt on the fly. If I’d had that kind of tech back in my Mellow Mushroom days, I would’ve been a superstar!
KL: How do you stay current with new products, technology, or menu trends?
JG: The great thing about this industry is that it isn’t siloed, it thrives on collaboration. There are so many fantastic publications and associations sharing innovations every day. For a while, things felt stagnant, but right now it’s the opposite. Between robotics, AI engagement, and energy-efficiency breakthroughs, there’s no shortage of exciting developments. Manufacturer and Manufacturer Rep relationships are also huge for staying in the loop. They’re all competing to innovate, which pushes the whole industry forward. And honestly, nothing beats talking to operators and peers.
KL: What’s a small detail that makes a big difference in the customer experience?
JG: The secret sauce is following up after the sale. It’s easy for sales reps to focus on closing a deal and then move on to the next, but true advocates keep showing up even after the doors open. That means checking in, helping troubleshoot, and reaching out before warranties expire to make sure everything’s still working well. It’s not revenue-generating work, but it builds trust, and that trust brings referrals. Most of my business comes from people who know I’ll still be there long after install day.
KL: What’s something you think more industry professionals should understand about financing?
JG: Last night I attended a fundraising dinner for one of my clients, Real Good Kitchen, a commercial kitchen incubator that also provides developmental support for operators. One of the chefs spoke about how food builds community, and it really hit home.
The number one cause of failure in foodservice is lack of capital. You can have incredible recipes and all the right intentions, but if you’re undercapitalized, you’re fighting an uphill battle. Having the right equipment, marketing, and community presence all take investment. If your money’s tied up, even the best concept can fail.
Financing helps balance that. It lets operators allocate their capital where it’s needed most and keeps cash available for the unexpected. Hearing that talk reminded me just how powerful it is to have access to capital. It can truly make or break a business.
We all know that margins for foodservice operations are small. Let’s say about five cents of every dollar goes to a restaurant’s bottom line. Where does the rest go?
It goes right back into the ecosystem. That money supports farmers, dealers, service agents, manufacturers, everyone up and down the supply chain. The capital doesn’t disappear; it circulates through the industry, fueling creativity, passion, and entrepreneurship.
When we set operators up for success, we’re helping entire communities and industries thrive. That’s the beauty of this business; it’s people-driven, and financing plays a key role in keeping that cycle of prosperity alive.
KL: If you could tell your younger self one thing about this job, what would it be?
JG: Drop Organic Chem 2 and start working in a restaurant sooner! You’re not going to love those classes, and that’s okay. Don’t be afraid to follow your passion, even if the path feels uncertain. There’s a real, rewarding career waiting in this industry. You just have to say yes to it!
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.
Jeremy chose STIR in Knoxville. He worked on their project early on in his career and loves their craft cocktail menu (they make a great Old Fashioned). This time around, he’ll be ordering a steak so he can see the new broiler he helped them install in action!
STIR brings a fresh, modern energy to downtown dining with craft cocktails built around hand-cut artisanal ice, a stunning raw bar, and a chef-driven menu centered on local ingredients. Known for its creative take on Southern hospitality, STIR pairs elevated flavors with a lively, social atmosphere that makes every visit feel like an experience worth savoring.
Thanks, Jeremy, for being a FS Foodservice Solutions Shining Star!
