Consistent, Unforgettable Dining Experiences
For multi-unit operators, we know you want each new installment of your restaurant to be able to provide the same high-quality experience that your customers have come to expect. Boelter can assist you with ensuring continuity across core fundamental elements and/or recommend how to bring something fresh to each unit.
Our Work
Our national account team works to ensure every last detail for consistency, quality and brand adherence across each location.
The Buttered Biscuit
Protein House
Pure Green
Gloria Jean's Coffee
Culver's Restaurants
Ben & Jerry's
Salata and the Importance of Relationship Building
Roots Natural Kitchen
Recent Projects
Russo's Pizzeria - Clovis, CA
Jollibee - Chicago, IL
Punch Pizza, Apple Valley, MN
Eat Street Crossing - Minneapolis MN
Tono Pizzeria - Chanhassen, MN
Cousins Subs - Multiple Locations
Longfellow Grill - Minneapolis, MN
Pure Green - Chicago, IL
Tommy Bahama - Las Vegas, NV
Crisp & Green - Chanhassen, MN
Crisp & Green - Fargo, ND
Lifetime - Las Vegas, NV
Chester's Kitchen & Bar - Rochester, MN
Crisp & Green - Omaha, NE
Caribou Coffee - Multiple Locations
Pure Green - Sunrise, FL
Toppers Pizza - Fond du Lac, WI
Culver's - Multiple Locations
“Adam stays on top of everything throughout the project. He goes out to the site to take measurements, to make sure that the General Contractor hasn't installed anything the wrong way and ensures all of the kitchen equipment will fit. He understands our equipment package. He could design our entire kitchen at this point.”
– PETER GAVIN, CHIEF OPERATION OFFICER AT ROOTS NATURAL KITCHEN
Our National Account Experts
Mark Brewer
In my role, I enjoy working directly with our customers and serving our entire team to ensure they have the proper support and all the resources needed to provide world-class service to all our customers. I do a lot of listening and enjoy collaborating with our Team to develop personalized project management strategies to best support each customer. Through a highly collaborative effort, we provide all our customers with a level of support that is unmatched in the industry.
I have a thorough understanding on what our chain customers expect and the importance of transparent communication and exceptional planning. Our team successfully delivers hundreds of projects on-time each year. Providing the Team with guidance, support and the resources needed to successfully serve our customers is my top objective.
One of my favorite projects was at T-Mobile Arena in Las Vegas, NV. AEG and MGM hired Tony Abou-Ganim to develop the cocktail menu for the arena and every venue therein. We were able to successfully deliver auto-proportioning direct draw and remote systems for each venue depending on its application. To my knowledge, this was one of the first large format cocktails on tap programs ever implemented.
Simon Baer
Working with National Accounts gives me the opportunity to work with the same teams over multiple projects, which really helps build strong relationships and allows for continuity in our services. We’re able to build on the success of previous projects, which results in highly optimized restaurants for the customer.
Each of us brings unique experiences to the team, and for me I credit my work early in my career as a field manager on large hospitality and B&E projects as a benefit to my customers. That experience has given me the ability to foresee and prepare for potential challenges in the field. I’m able to work with installers, contractors or other trades to work through issues that occur during the construction and installation process to keep everything on track.
For example, while renovating the catering facilities and café on the USS Midway Museum in San Diego, CA, there were unique challenges that came from all the walls and floors being one-inch-thick steel. We went through a lot of drill bits on that project! But we worked together to get the client’s goals accomplished. it was one of the highlights of my career.
Terry Torson
I started out my career working in restaurant operations, and this experience has proven to be a great asset to me working in National Accounts. It helps give me a deep understanding of my customers’ needs and gives me a way to connect and build relationships.
One of the projects that made the biggest impact on my career was the very first I had the chance to work on with Boelter. I helped design and deliver a new corporate cafeteria at Boston Scientific. It was a very large project that taught me a lot about enhanced design ideas, equipment selection, construction coordination and installation.
Today, I bring that depth of knowledge to my work in National Accounts. While each individual restaurant and customer has unique needs, our team brings together the information and experience gained from serving all our customers to help expediate solutions and provide results. The more we work together, the better we get.
Kyle Graalum
I enjoy working with customers to help them understand their needs and goals. It’s a collaborative effort to accomplish their objectives in a timely manner. I bring a wealth of industry knowledge and an eye for detail to help them find new and innovative ways to grow.
With one account, Caribou Cabins, I helped value engineer the projects to ensure faster lead times and improved consistency and standardization to streamline the build process, all while paying attention to the unique needs of each market. Over the course of three years I helped them grow from the original cabin concept to operating more than 50 cabins across the United States.
I take pride in watching the accounts I work with expand nationally and I’m honored to be a part of it.
Jesse Wilson
What excites me most about working on National Accounts is being a part of the Boelter team. We all have a wealth of knowledge and experience to share with each other, and every customer benefits from what adds up to nearly a millennia of years of service in the industry.
What sets me apart in my field is my approach with clients. Anyone can sell equipment, but I can help coach my clients to a high level of success by helping them select the right equipment for their specific needs.
One of the projects I’m especially proud of is Earls Kitchen + Bar at the Prudential Center in Boston, MA. This was a custom project designed to look like an old English kitchen. I managed the design, procurement and installation to give the customer exactly what they wanted while maintaining budget and outpacing the schedule.
Lisa Wood
Listening to the customer and practicing excellent communication are vital to my job in National Accounts. Whether I’m working with someone new or a long-term customer, communicating well helps build trust in the process and allows me to earn their respect. That enables my customers to really lean on me and our team at Boelter for our knowledge and expertise. Good communication skills, whether with my team members or the customers, help each project succeed.
Problem solving is another skill I bring to all my projects, and it was especially important in one of the largest projects of my career. I had the opportunity to work on a food court with five chain restaurants in Japan. I oversaw the entire operation from start to finish from the United States, ordering equipment, having it warehoused and then crated and shipped overseas. We sent a team of installers to Japan and things went smoothly because I was able to troubleshoot from the United States.