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the past few years, manufacturers, service providers and foodservice operators dug deep to tap into a level of resilience and resourcefulness we haven’t seen in quite some time. Customers shared need, whether it be due to supply chain constraints, labor challenges
The front of the house is the stage and platform in which culinary and hospitality professionals are privileged and tasked with serving delicious, beautiful and safe food to their guests. Exhibition cooking, counters and activation stations can serve as both a ‘jewelry box’ and conduit for nourishment, while elevating the entire guest experience. Ultimately, its function is as much about the utility as it is the experiential value. And in Gilbert’s functional role and the experiential value of engaging with her, along with the team at BSI, many would agree that there’s a level of focus, care and attention that truly raises the bar, no matter the venue. Circling back to mentorship and advocacy, Gilbert has held a plethora of volunteer leadership roles within key membership and trade associations, supporting operators within the foodservice and hospitality marketplace. She just completed her term as Industry Advisory Board Chair for the Association for Healthcare Foodservice, while currently serving on FCSI’s Allied Advisory Board and SHFM’s Industry Advisory Board.
Most recently, she was elected to the esteemed NAFEM Board of Directors, all ‘firsts’ for BSI and Gilbert. In late 2022, she was also a recipient of the Foodservice Equipment Distributors Association (FEDA) Gold Award as an Accomplished Young Industry Leader.
But for Stephanie, it isn’t about coveted Board roles, or gaining recognition. What she cares about, above all
with the mass exodus from our field of work, or sheer exhaustion. Through that, we were each able to witness and participate in a level of collaboration that collapsed the barrier between defining ourselves as customers and vendors. As evidenced by the recent NAFEM Show in Orlando, we all became one Industry, trying to figure out how to feed people with dignity, quality, safety and grace. As we move forward, we’re able to build upon that mindset to develop and offer products, solutions and innovations that are truly transformative for us all.
else, is serving as a steward of the Industry and improving the workplace, resources and wellbeing of foodservice operators and their teams, through the solutions she and her teams provide. To this end, she is also steadfast in her commitment to encourage engagement at all levels of association involvement, both for BSI team members, along with colleagues Industry-wide. She is often a go-to resource for how to get more involved and make a difference. On where the market is headed, Gilbert shares, ‘I’m not sure there’s been a more invigorating, exciting time to be in our Industry. Having navigated
NAFEM MEMBERS ELECT STEPHANIE GILBERT TO BOARD OF DIRECTORS BSI and Food Service Holdings is pleased to announce that Stephanie Gilbert, Executive Vice President, Corporate Growth Strategy, has been elected to a three-year term on the NAFEM (National Association of Foodservice Equipment Manufacturers) Board of Directors.
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