Environmental expert named senior planner
January 16, 2012
Richard N. Bollinger
January 19, 2012
Henry Richard grew up in the food service industry. His father was owner of Best ‘O Burger n the first fast food eatery in Houma.
Like many young men of the region, Richard walked away from the family business and worked offshore in the petroleum profession. While living on platforms and eating in a company galley, he realized there was a need and commercial opportunity that his upbringing equipped him to provide.
With an entrepreneurial attitude, Richard ventured into the supply business and 35 years later is a major provider of new commercial, marine and oilfield kitchen food service equipment, small wares, repairs parts and rentals with a customer base across the United States and internationally.
Richard said that his business, although his customer base is still 50 percent oilfield marine-related, has expanded over the years to include supplying restaurants, hotels, casinos, churches, schools, hospitals, nursing homes and other commercial locations. His combined 20,000 square foot working facility and showroom, the largest in Louisiana, with an inventory valued at $500,000, is also designed to cater to walk-in customers regardless of whether they represent corporations or individual families looking for equipment and supplies for the home.
“I got into [offshore and restaurant food service equipment] because of the need for someone to do it,” Richard said. “It just kind of multiplied.”
Richard’s Restaurant Supply also offers equipment rentals that include tables and chairs, cooking and serving supplies, dishes, flatware and all the cooking and dining tools needed to serve a corporate banquet, family reunion or celebration with friends.
With all the high tech kitchens and equipment available n one industrial mixing bowl (150 quart) that was special ordered for a customer is large enough for two adults to fit inside n the hottest selling cooking tools continue to be standard pots, pans and utensils.
Even sportsmen frequent Richard’s Restaurant Supply to purchase meat grinders, mixers and vacuum sealers just prior to the opening of hunting and fishing seasons.
The restaurant industry alone offered a $1.7 trillion economic impact to the United States in 2011, according to the National Restaurant Association. The 1.3 million jobs the standard restaurant business is projected to add during the next decade, does not include cooking and food service-related jobs found in other private and public settings.
“There is a niche for everyone to develop some type of business,” Richard said. “They just need to study it and devote their time to have the best product and best service. Anyone can make a living. They just have to have a good work ethic.”
Like all businesses, the restaurant supply industry has changed over time with technological changes not only in the equipment itself, but also in the manner it is marketed. “The Internet has expanded our business,” Richard said. “The exposure with our website is fantastic.”
Richard credits the talents of his sons Dustin and Ronnie for keeping the business up to date and leading the way into the future. “Both of my sons are a very important part of the business and have helped move it forward. They are going to be taking it forward to the next step.”
Starting out in the restaurant business, Henry Richard now is a premier supplier of equipment and services that keep kitchens working around the world. From barges to banquet halls, Richard’s Restaurant Supply has found a recipe for success.
