Meet Scott Storry of Southwest Restaurant Supply

Today we’d like to introduce you to Scott Storry.

Scott, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
It was in Minnesota, while in high school, I first started working in the restaurant industry. After graduating, later moving to Arizona, I worked for both Sysco Foods and Rykoff Foods as a Food Sales Associate. In 2002, I opened my own restaurant, Ollie’s Omelette House, which had four locations in the valley. I later, began selling equipment to a large pizza franchise which is essentially, how Southwest Restaurant Supply began.

I started selling equipment out of my house while getting SRS off the ground. I worked out of my house for approximately 15 years before moving to a small office complex with a small warehouse attached, and hired my first employees. Shortly thereafter my name started getting out more and more and I began meeting more people within the industry.

Two years later, I happened upon the opportunity to purchase our current location, already operating as a restaurant supplier. In September of 2013, we opened as Southwest Restaurant Supply; the equipment dealer AND retail supplier. That day, it was myself, my fiancé, one employee, and our dog, Jack, as our official greeter and we hit the floor running.

Five years later; still myself, my fiancé and Jack, as well as, 15 incredible people employed as our staff, from sales associates to administrative staff to receiving and inventory associates to shipping and delivery personnel.

We opened a second location specializing in used equipment called All Used Restaurant Equipment, and then we started our own in house restaurant equipment service and repair company called ION Restaurant Repair & Service.

Has it been a smooth road?
No, it was not easy. It was difficult running out of my house, traveling to and from several equipment dealers picking up supplies; having long haul freight companies deliver in my driveway; staying up late at night or getting up super early to build equipment in my garage or back yard. In the very beginning I was delivering all the equipment with an old pick-up truck and trailer.

I was committed to this, and I have been in the industry as whole and in all aspects of it. I know it well, and I enjoy it even more.

The hard work is paying off, and I am proud of what this Minnesota farm boy has accomplished. I am grateful for the opportunities I have been given and appreciate all of our customers for their support and countless referrals.

So let’s switch gears a bit and go into the Southwest Restaurant Supply. Tell us more about the business.
The business (es) encompass providing the foodservice, hospitality establishments, and medical facilities with commercial restaurant equipment and services. We specializing in both new and used commercial restaurant equipment.

I believe we are known most for our ability to “value engineer” customer projects and our quick response time.

As a company, I am most proud of the relationships built between my staff and customers. Our customers trust us and that means everything to me.

Our ability to value engineer projects has always been a huge factor in setting us apart from our competitors. We have a warehouse with new equipment in stock and a separate warehouse with used equipment allowing to immediately save our customer hundreds of dollars, instantly. There is nothing better than seeing a customer ecstatic over the fact that he walked in our door expecting to pay one amount and being able to offer the same item, only used, for hundreds less. Those kinds of savings goes a long way to a restaurant owner.

We offer warranties on our used items as well and we are authorized service for several manufacturers, which allows us to quickly respond and address any issue that may arise.

How do you think the industry will change over the next decade?
It has been interesting to see several of the big chain restaurants, ones that have been around for quite some time, begin to close their doors, as new modern, contemporary establishments specializing in trendy, off the cuff dishes open and thrive.

Breweries are something to talk about, and are not going anywhere, as well as the food truck industry. No longer the roach coach of earlier times, and the dishes these food trucks are offering are incredible!

I think one of the industry biggest changes is due to the legalization of marijuana. Which has allowed the cultivation industry to open large scale bakeries for the production of edibles.

Contact Info:

• Address: Southwest Restaurant Supply All Used Restaurant Equipment
  2507 E McDowell Rd 3550 W Clarendon Ave # 6-7
  Phoenix, AZ 85008 Phoenix, AZ 85019
• Website: www.restaurantequipmentphoenix.com www.allusedrestaurantequipment.com
• Phone: 602.978.6711 602.997.6711
• Email: info@southwestrestaurantsupply.com info@allusedrestaurantequipment.com
• Instagram: @swrestaurantsupply
• Facebook: southwestrestaurantsupply/facebook allusedrestaurantequipment/facebook

Image Credit:
Kymberli Fitzpatrick & Brandon Long

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