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!
When you talk to Tyson Workman, Sales Manager at Big Bend Restaurant Supply, one of the first things you notice is his openness. He’s the kind of person who can strike up a conversation with anyone, and that’s no accident; it’s a skill that has carried him through two very different careers.
His professional life didn’t begin in foodservice. For eight years, he served as a Deputy Sheriff in Tallahassee. It was demanding, important work, but it eventually took a toll on his family life. Wanting something different for his future, he started talking with the owner of Big Bend, who was a family friend, about the possibility of a change. The opportunity to step into the foodservice world came at just the right time, and he decided to take the leap.
That leap started humbly, answering phones at the front desk, helping customers in the showroom, handling inventory… but he didn’t stay at the front for long. He rolled up his sleeves and worked his way into back-of-house design and quoting, then into project management, and eventually into sales. Today, he serves as Sales Manager, leading a team and overseeing projects at a much larger scale.
When asked what keeps him motivated, he doesn’t hesitate: it’s the people. “It’s such a relationship-driven business,” he says. “You get to know operators, hear their stories, and find ways to help them succeed.” He thrives on the fast pace, the constant change, and the sense of purpose behind the work. For him, it’s rewarding to know that the projects he manages, the equipment, the planning, the behind-the-scenes work, all come together to help kitchens run smoothly so that communities can gather around meals. “At the end of the day, everyone has to break bread together. That’s what I love about this industry.”
Those same sharp communication skills he honed in law enforcement have become an asset in foodservice. Whether it’s working with clients, managing his team, or collaborating across departments, he has a knack for connecting with people. He particularly enjoys the strategic side of his role, spotting trends, uncovering new opportunities, and building approaches that don’t just boost sales but also build lasting partnerships.
What makes Big Bend special, he says, is the atmosphere. “It’s family-oriented. We’ve been family-owned since 2006, and you can feel that. Everyone’s voice matters, and you’re encouraged to bring your ideas to the table. We all depend on one another, and there’s real care here.” It’s not unusual for the team to gather in the showroom, cooking together once a week and sharing a meal. Those moments, he says, strengthen their bond just as much as any project planning session.
Outside of work, life is just as full. He’s a devoted outdoorsman, hunting, fishing, and golfing whenever he gets the chance. Hunting isn’t just sport for him; it’s about stewardship and providing food. He maintains property for deer and bird hunting and has a favorite venison recipe: backstrap (a cut of meat similar to a tenderloin) stuffed with cream cheese, jalapeño, and wrapped in bacon.
Family is at the center of it all. He and his wife are raising a two-year-old daughter and are preparing to welcome a baby boy in February 2026. On top of that, he invests his time in giving back. Last year, he helped launch an annual golf tournament sponsored by Big Bend that raised $10,000 for a local cancer charity. This year, the tournament will benefit two local animal foster groups, a cause close to his heart as a lifelong animal lover.
Looking back, his path may not have been traditional, but it’s clear it’s been the right one. From law enforcement to foodservice, Tyson has built a career rooted in relationships, community, and purpose; values that carry through every role he takes on.
KL: What’s one trend you’re seeing with operators right now that others should pay attention to?
TW: Virtual and ghost kitchens, delivery-only brands, continue to gain momentum because they keep overhead low and margins higher. Another big trend is menu simplification. Operators are focusing on versatile, high-margin ingredients so they can create more with less. When menus are too broad, operators carry too many ingredients, which drives costs up. Simplification helps reduce waste, control costs, and run a smoother operation.
KL: How do you bring up financing in a way that feels natural?
TW: I never want financing to feel like a pitch. Instead, I weave it into the bigger conversation about what the operator is trying to achieve. Financing isn’t just about numbers on a page. It’s about helping them move forward on projects that matter to their business. When I bring it up, I frame it as a tool that can make their goals more attainable, not an extra cost I’m trying to sell.
For example, if someone is excited about a new piece of equipment but worried about the upfront cost, I’ll walk them through how financing can spread that investment out, keep cash flow steady, and still let them move ahead with their plans. It’s about showing them possibilities, not putting pressure on them. I also personalize it. Every operator’s situation is different, and the solution should feel tailored to them. By approaching it this way, financing becomes a value-add in the process rather than a separate sales pitch.
KL: What’s your favorite part of your job?
TW: No two days are the same, which keeps me engaged and challenged. What I enjoy most is the impact we have on the community. Restaurants come and go quickly, so it means a lot to be part of projects that last and become staples, the places families return to generation after generation. Supporting operators, helping improve margins, and building lasting relationships is rewarding. I also love that at Big Bend, nothing is automated. When customers call, they get a person who cares and acts right away.
KL: What’s your go-to strategy when someone’s unsure about what to buy?
TW: I simplify things. First, I ask questions to understand exactly what they need. Then I narrow options down to just a few that fit their situation instead of overwhelming them with too many choices. I break those options down side by side, explain the differences, and walk through why one might be the better fit. I always recap and reassure them so they feel comfortable knowing I’m guiding them with their best interests in mind.
KL: What advice would you give someone just getting started in foodservice sales?
TW: Be the expert. Operators may think they know what they need, but it’s your job to educate, guide, and align recommendations with their goals. Don’t just talk price , help them understand the value of the equipment and what it means for their success long-term. Always be learning: keep up with new equipment, industry trends, and market shifts. And above all, build relationships. This business is relationship-driven. The more time you invest in getting to know your reps, operators, and colleagues, the more doors will open.
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.
Tyson chose Bella Bella because it’s one of his wife’s absolute favorites, especially their legendary Bubble Bread. This garlic-buttery, cheesy delight (think mozzarella, Gorgonzola, baked until it’s irresistibly bubbly) has become a go-to treat she can’t resist! Tyson joked that they may spend the entire gift card just on bread!
Bella Bella, located in Tallahassee, is known for its warm, inviting atmosphere and homemade-style Italian cuisine. The restaurant takes pride in serving authentic dishes made with care, embracing both comfort and flavor.
Thanks, Tyson, for being a FS Foodservice Solutions Shining Star!
