DJ Tryba
  • Male
  • Wheaton, IL
  • United States
  • Gordon Food Service
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DJ Tryba's connections

  • Willis Mills
  • Alyson Mar, RD
  • Jay Patel
  • Mark D. Dion
  • Eric Kittel
  • Chris Calkins
  • Mendy Cunningham
  • IFDA-Foodservice-Distribution
  • Dennis Theriault
  • Sara
  • Paul Marchand Jr
  • David Tebussek
  • Mark Elsey
  • Steve Bostler
  • Robert McMillion

DJ Tryba's Groups


DJ Tryba's Page

Profile Information

Sales Consultant
Gordon Food Service
What best describes my company
Bakery, Catering, Casual, Fine Dining, Hotel Fine Dining, QSR, Quick Casual, Upscale Casual
Consulting, Networking, Gaining Knowledge
Years in the Industry

DJ Tryba's Blog

Increasing profits in this market?

“We are continually faced by great opportunities brilliantly disguised as insoluble problems.” Lee Iacocca, American Industrialist.

The above quote by Lee Iacocca is extremely relevant in today’s marketplace. The economy is throwing many challenges at us, and if we field them correctly we can make a significant impact on our success and profitability today and in the future. I don’t want to beat a dead horse, but people are still spending money – you still go out to dinner right? We… Continue

Posted on July 25, 2008 at 6:07pm — 3 Comments

Carpe Diem

Carpe Diem

“The trouble with opportunity is that it’s always more recognizable going than coming.” Author unknown.

I am hearing it everywhere – on TV, Radio, Internet, in the office, at work, at church….just about anywhere. The economy is not where any of us would like it to be. Sales are down. Customer counts are down. Profits are down. Everyone is getting a little nervous. Are you? What are you doing? How are you going to insure that you are going to come out of this… Continue

Posted on June 22, 2008 at 3:19pm

Grease is the word

Anyone remember how much shortening was last October? Are you sitting down? Do you really want to know how much more it costs per case this year than it did last year? Answer: $13.75/case. Yep, that’s right, $10 a case more than last year’s price. If you use 10 cases of shortening a week, that is a difference on your bottom line of over $5200 on one ingredient alone! Most economists do not see an end to the rising costs of oil. Most pop culture watchers do not see an end to America’s insatiable… Continue

Posted on May 11, 2008 at 11:57am


“No wind serves him who addresses his voyage to no certain port.” Michel De Montaigne, French Renaissance Essayist.

It seems like I am having the same conversation four or five times a week these days. You know the one that goes “How is it out there? I am dying here. My numbers just keep dwindling. I can’t figure out why the when I drive by the chains, their parking lots are still full. I serve better food than they do. What is going on? What do they have that I don’t?” Those are… Continue

Posted on April 30, 2008 at 7:37pm — 2 Comments

Takeout – The Competition

“It is not the strongest of the species that survives, nor the most intelligent, but the one most responsive to change.” Charles Darwin

A recent survey from Technomics revealed that while in home dining is increasing, 42% of those meals are not prepared in the home. Apparently, gone are the days of genuine home cooked meals. Where are consumers getting these “faux home cooked meals?” A growing number of them are turning toward to-go options at their favorite restaurants. They aren’t… Continue

Posted on April 23, 2008 at 5:26pm — 2 Comments

Comment Wall (34 comments)

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At 12:15pm on July 6, 2009,
Kelly Olexa
Hello. I don't necessarily target any business in particular, they tend to approach me first. However, I do have extensive experience in restaurants and hotels, so I know that helps me provide even better insight when consulting with clients in this vertical. Each business is unique with specific goals they alone want to achieve, so we collaborate together to find out what platforms will best help them achieve the desired results, then work on training.
Does this answer your question?
Let me know, and have a great week.
Take care,
Kelly O
At 2:07pm on March 6, 2009, Craig Priebe said…
Today is the Deadline!
Here's an opportunity- won't take but a moment and it's fun...
- go here-
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6
Craig Priebe
"Grilled Pizzas & Piadinas"
At 8:51am on October 11, 2008, Jay Patel said…
Hi DJ, I see you're a consultant in the food service industry. I have a new quick service chain I'm launching, and would love to chat with you about it at your convenience. You may be able to assist us.
At 10:10pm on July 3, 2008, Eric Kittel said…

Thanks for introducing me to FohBoh! I am just getting my feet wet and hope to utilize this community of professionals to get more connected in this industry.

At 6:57am on May 8, 2008, Dennis Theriault said…
Thanks DJ! This is going to be a great resource. Thanks Again.
At 5:24am on May 1, 2008, Kim Lichtenstein - k101 Agency said…
Sounds like a plan! What kind of clients do you generally work with? Upscale? Fast casual? Chains? Flagships? Franchises?Are they all Chi based? We have offices in Atlanta, Chicago and opening in LA this month. So West, East and Mid coasts are at our fingertips!
At 1:35pm on April 30, 2008, Kim Lichtenstein - k101 Agency said…
We can start perhaps by you explaining how you see this as a mutually beneficial working relationship. My goal would be to sign large restaurant groups on as clients for either marketing (web design, ads) or PR. How do you envision my Agency assisting you? = )
At 10:51am on April 30, 2008, Kim Lichtenstein - k101 Agency said…
Hi DJ. Yes, I would LOVE to see if there is a way that we could assist each other!
At 6:13am on April 27, 2008, Rebecca said…

Yes, that is correct! We have seven restaurants total, but only three in Chicago so far: one sixtyblue, Wave and Ristorante we in the W hotels.
At 5:05am on April 20, 2008, David Tebussek said…
DJ I am just learning this new format, lets look at it more in depth when we are in the office next




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