My name is Dan Poolin with Pine tree Food Equipment and I’m the Vice President of operations. I started working in this industry when I was a senior in high school. I worked for my grandfathers company out of New Gloucester Maine I was an apprentice there. Working on smaller pieces of equipment like toasters, microwave ovens, pizza warmers, etc. I was able to do that through a program at my high school where I was able to go to school one day and then off another day working at my grandfathers company. I started as a technician here at the age of I think it was 18 or 19 years old. I was on the road by myself in a vehicle going into restaurants fixing pizza ovens and bakery ovens. About 10 years ago I was interested in learning the other side of the business. Meaning more of the inside stuff just so I could understand everything as a whole. I would do dispatch inside make runs for all the technicians. Then I would also go out on the road and do my own run. I’d come back into the office and I would then order parts for all the jobs that we needed to order parts for that day So I was able to learn business as a whole. I wanted to be able to grow in the company and about 3 years after doing that I was offered the Service Managers position. Which I accepted. I was able to start training new technicians, I was able to hire my own technicians, I was a full blown dispatcher meaning I was explaining and teaching the guys and showing the guys where they had to go every single day. And about 3 years ago I was offered the Vice President of Operations. Our technicians all have tablets. We use a very self automated system where they’re able to get their calls on their tablets every single day. Basically they open their tablet up, they see what their job is, they’re able to go to their first call. Typically they start their day at 7:30 in the morning and they will run until about 5:00 / 5:30 at night. There are some days where we have guys working later than that but it’s what we do in this industry. We’re in the industry of repairing restaurant equipment. If the customer needs it we make it happen.