Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Download
Standard view
Full view
of .
Look up keyword
Like this
0Activity
0 of .
Results for:
No results containing your search query
P. 1
HESCO Profile

HESCO Profile

Ratings: (0)|Views: 39|Likes:
Published by Cynthia Dusseault

More info:

Published by: Cynthia Dusseault on Feb 24, 2012
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

02/24/2012

pdf

text

original

 
wrn
31
W
alk through the doors of HESCO’s new location at13421 St. Albert Trail, NW a prime industrial strip in North Edmonton,and you’ll find yourselfin an impressiveshowroom. There are shelves of gleaming pots and pans, plus every cooking utensil you can imagine. There’s an alcove dis-playing sparkling china and glassware. There are coffee makers, rice cookers, andpizza ovens. Yes, HESCO remains true toits roots, and in its 90th year continues tobe a supplier of virtually everything non-food to the foodservice industry. But, thedesigning and supplying of commercialkitchens is the heart of the business today.Larry and Adam Ungarian — father andson — have taken a successful supply-onlycompany and turned it into an evenstronger player in the foodservice industry.
From One Family to Another
In 1921, entrepreneur R.J. Talbot sawthat railways were changing the face of the prairies. Towns were springing upalong railway lines, and each new townneeded — in addition to the obligatorygrain elevator or two — a hotel withrooms to rent, a café, and a tavern. Thesehotels needed supplies, and the insightful Talbot founded Hotel Equipment andSupply. The company distributed every-thing a hotel could possibly need: Dishes,beer glasses, shuffleboard supplies, floorwax, ashtrays, guest soap… and, of course, the railway was the carrier. Talbot set up shop in downtownEdmonton, next to a grand dame of a hotel (today the Fairmont Hotel Macdon-ald) built by the Grand Trunk Pacific Rail-way. The business eventually outgrew thislocation, and in the 1950s moved to a larger space on 96 Street and 102AAvenue. The business also moved downthe Talbot family line, from R.J. to his son
30
wrn
COMPANY PROFILE
WORDS:
Cynthia Dusseault
PHOTOGRAPHY:
Ed Ellis
 
wrn
33
the “smallwares” — the kinds of items that fill the company’sshowroom shelves — for that kitchen. The Ungarians understandthat the supply aspect, which was the foundation of the businessdecades ago, is still extremely important because it provides con-tinuity with clients and serves to maintain a loyal client base. The Ungarians also decided to develop “HESCO” (theacronym for Hotel Equipment and Supply Company), as thecompany’s brand, so that’s the name on their new signage and
32
wrn
and then to his grandson, who sold it tolong-time employee Ken Millar. In 2006,with retirement beckoning and no succes-sion plan, Millar asked Larry Ungarian if he’d consider purchasing the business.“Millar suggested that it would be a good fit for me, and that it would offer a great future for Adam,” says Ungarian,who had already accumulated 38 years of experience in the industry and wasworking for a competitor at the time.Adam, a graduate of the Engineering Design and Drafting Technology pro-gram at the Northern Alberta Institute of  Technology, was work-ing for the same com-petitor, in the contractdepartment, designing kitchens. The twodecided to go intobusiness together, andbecame co-owners of Hotel Equipment andSupply.
Redefining theBusiness
Drawing upon theircombined expertise,the Ungarians quicklyturned the focus of thebusiness to designing and building commer-cial kitchens. Theytake a project — a newrestaurant or other foodservice facility- from the conceptual planning stage allthe way to equipment installation andstart-up. The company then supplies all of 
Adam and Larry Ungarian.
The Ungarians understand that the supply aspect, which wasthe foundation of the businessdecades ago, is still extremely important because it providescontinuity with clients and servesto maintain a loyal client base.
 
Happy 90th Anniversary HESCO
www.alto-shaam.com|800-577-4484


Lasting products. Loyal people. Customer focused.

 
wrn
35
of the showroom is a demo kitchen. “This is like a servery that you’d see in a restaurant,” Adam Ungarian explains, “and it’s greatbecause people can see what would work for them in their par-ticular applications. Today, the bulk of the company’s clients are restaurant own-ers. HESCO designed, installed, and now supplies CenturyHospitality Group’s restaurants: Lux Steakhouse + Bar, DeluxBurger Bar, Century Grill, and Hundred Bar + Kitchen. Thecompany is designing the B.C. and Alberta locations of Chopped Leaf and Press’d the Sandwich Company, two up-and-coming, healthy fast food chains. “But, we’ve also designedand installed kitchens for hospitals, jails, churches, seniors’ res-idences, recreational complexes, colleges . . . the whole gamutof foodservice applications,” says Larry Ungarian. And thecontracts keep coming in. HESCO is currently working withDub Architects Ltd. on the new Alberta Hotel being built indowntown Edmonton, and with Barr Ryder Architects & Inte-rior Designers on Provident Place Theatre in Redwater, a townlocated just north of Edmonton. They have also worked close-ly with CK Design on the Canadian Brewhouse chain and thecompany has also been very active in the North serving min-ing and other temporary camps. HESCO has also successfullydesigned and installed restaurants in Victoria to Halifax.
34
wrn
It’s an impressive buildingwith a fittingly vintage-stylefaçade, an airy showroom,and a massive warehouse,necessary because allof the smallwares and equipment are inventoried and stored on-site.
their new building,which officially openedin January of this year.It’s an impressive build-ing with a fittingly vin-tage-style façade, an airyshowroom, and a mas-sive warehouse, neces-sary because all of thesmallwares and equip-ment are inventoriedand stored on-site.HESCO’s boardroom, just inside the building’s entrance, is actu-ally a walk-in cooler showcasing an intel-ligent control panel and options such asreach-in doors and kickplates. At the back 
HESCO designs and builds commercial kitchens,starting from the planning stage through toequipment installations.

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->