Markee & Associates Is At Your Service

For Markee and Associates, Quality and Integrity are essentials as to how we conduct our day-to-day business. There is just no other way.

We are a Foodservice & Bakery Equipment Manufacturer’s Representative. We were founded in 2020 by Glenn Eaton and Jim Markee, partners, as Eaton Markee, LLC.  

Today, the backgrounds of each of our individual Markee and Associates associates are unique. Company employees as well as contracted – Food & Beverage Operations Management; Chain Hotel Development, Procurement, & Franchising; Food Facility Design, Business Consulting; Culinary; Foodservice & Bakery Equipment Sales Management.

Our backgrounds and wide range of experiences allow us to bring a more consultative approach to our client interactions.

Markee and Associates have been on our client’s side of life more often than not. Having been there, on the front lines, we understand exactly what makes them tick, and why our clients need what they need when and why, and their own headwinds and challenges.

M&A has spent serious time in-the-trenches. Not a lot surprises us. How about this example, maybe it is familiar? In a restaurant on an insanely busy Saturday night a key piece of your equipment on the line loaded-up with product just decides to stop working. Try getting a service agency of any kind on any weekend.

Or your only two dishwashers are a no-call, no-show. Or your morning prep team didn’t seem to come close to matching your projected real customer head counts, now standing in your lobby. Or your sous chef and line expeditor both are both sitting down in the corner with the chills. Or maybe all of them?

Ticket times skyrocketing and people losing their you-know-what. And your guest line with confirmed dinner reservations (and after dinner reservations) is growing out the door on an uncomfortable, cold and rainy night…

So, no problem, right? We get it. We know what is important to you. Why our products must not just perform, but that we need to help you anytime, and our advisement from the beginning has to be the best possible.

When you especially have worked a kitchen, you understand just how important your involvement with your client will be. Expect calls on the weekends. We do.   

Our own shared experiences build the foundation with our clients. We understand what they do and why they do it. We understand where, how, and why their bar is set where it is. We do not even have to ask why.

A big part of each of us want to make any foodservice employee’s life working in a kitchen the best it can be. Because, frankly we know just how bad of a place a kitchen can be on an employee when bad decisions are made in the planning and design.

We have taken the place of those cooks, dishwashers, expediters, and prep cooks more than once.

We respect every person’s role and opinion in that process, but we have no problem asking hard questions or the why’s.  

Right from the beginning, we get to work getting on the same page as our client. We listen closely and objectively to what is being said, as well as not being said. We evaluate. We think. We remember. We have no problem probing too.

Then, we get things moving forward proposing what we see as possible good solutions. Or, the best solutions possible if limited options present themselves. It’s not always easy or pleasant because sometimes the solutions seem like a spoonful of medicine. Nonetheless, we keep it real and transparent.

Today, everyone is crushed for time. Time is money. We ask for a client’s budget up front in the beginning just to keep it real. To not do that is irresponsible to the client. Money is money. The sooner you bring it into the discussion the better. The clearer the focus. 

Things get spirited at times. All the better. And again, we never ever shy away from the budget because that is where the rubber meets the road.  

Who are our clients? All kinds of folks – Foodservice & Bakery End-Users; Multiple-Unit Regional & National Chain Operators; Hotels; Restaurants; Untraditional Foodservices, (but perhaps soon-to-be traditional..) such as Food Trucks, Ghost Kitchens, Remote Fulfillment Spaces; Turnpike & Recreational Operators; Caterers; Retail; Wholesale; Production/Commissary Bakeries; Senior Living & Healthcare; K-12 Schools; Colleges & Universities; Foodservice Operating Companies; Spoke & Hub; Airlines “On-The-Go” Mobile Foodservices; Commissaries; Food Plants; Supermarkets & Grocery Stores; & Convenience Stores.. 

As we said in the beginning, Markee & Associates is At Your Service.

Thank you for your consideration. Let’s have a discussion and see how we can help you.

Best,

Jim Markee