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Photo by Frank Aymami<br />
T H R E E - T I M E H O N O R E E<br />
Loubat<br />
Equipment Co.<br />
Nature of business: food service equipment and supplies<br />
Where based: <strong>New</strong> <strong>Orleans</strong><br />
Employees: 19<br />
Average starting salary: $21,000<br />
Median salary: $30,000<br />
Average employment time: five years<br />
Benefits: health care with 60 percent coverage, dental, vision<br />
and prescription plans, 401(k) with 6 percent match, day care<br />
options, employee recognition program<br />
Wait time for benefits: three months<br />
Paid days off: 27<br />
Web site: www.loubat.com<br />
From left: Loubat Equpiment Co. employees Aimee Sandrock from purchasing and Erin English and Felicia Fernandez from sales prepare<br />
a faux feast.<br />
Felicia Fernandez likes selling the practical<br />
and trendy kitchenware Loubat Equipment<br />
Co. offers.<br />
But what she finds most satisfying is talking<br />
to her customers, many of whom come<br />
through the doors of Loubat’s showroom at<br />
4141 Bienville St. on a regular basis.<br />
“They give us feedback,” said Fernandez of<br />
Loubat’s loyal clientele. “I can ask, ‘How did that<br />
under-counter refrigerator work for you?’ and I’ll<br />
know right away whether we hit the target.”<br />
In return, chefs and restaurateurs who regularly<br />
congregate in Loubat’s showroom are<br />
constantly prodding the staff for information<br />
and details on the latest commercial kitchen<br />
products.<br />
“Maybe they saw something when they<br />
were on a trip to <strong>New</strong> York. They don’t know the<br />
exact name and can only describe it, and then<br />
we research what it is they are looking for,” said<br />
Fernandez. “It’s an exciting process, especially<br />
when you find exactly what they want.”<br />
And getting to know customers makes the job<br />
more enjoyable on a social level, employees say.<br />
“We have a good customer base,” said Judy<br />
Watterman, sales manager with Loubat, who<br />
has been in the food service industry for more<br />
than three decades. “They can be chefs, purchasing<br />
agents, people from schools and hospitals<br />
— basically anybody who is from a facility<br />
that serves a food product.”<br />
“And because this is such a specialty business,<br />
we really get to know our customers,”<br />
Watterman said. “It isn’t like a more typical<br />
retail operation where it is one customer after<br />
another. This is more a situation where you get<br />
to know the customer as a person. And I think<br />
that very much adds to the environment that<br />
we have here.”<br />
“We are always busy here,” said David<br />
Ybarzabal, Loubat warehouse manager, who<br />
points out that those showroom conversations<br />
lead to orders his department fills. “It’s fun<br />
because the idea always is: If we don’t have it,<br />
we will get it for you,” he said.<br />
“I like those kinds of challenges,” said<br />
Ybarzabal, who works with a staff of four. “We<br />
have things coming in and going out all of the<br />
time, and that keeps us hopping, which is good.”<br />
But beyond the business of the day, Ybarzabal<br />
also appreciates Loubat because “they treat you<br />
like an individual. You are not just an employee<br />
here. We have good benefits and get a paid holiday<br />
for our birthdays. And several times a year<br />
they even treat us to lunch,” he said.<br />
Massages and snowball days, Halloween<br />
costume parties, a $250 employee finder’s fee<br />
and door prizes at company meetings are a few<br />
of the extra bonuses designed to boost morale<br />
throughout the year.<br />
“Those are the kind of things that make you<br />
feel like they care about you, and that means a<br />
lot,” Ybarzabal said.•<br />
— Garry Boulard<br />
December 14, 2009 63