Three decades in foodservice tend to shape two things: conviction and generosity. Billy Hecklau brings both into his role as Outside Sales for North and South Carolina at PMR, where a career that started in 1998 at Edward Don now fuels how he mentors younger reps and serves the Carolina consultant base. His approach is direct and opinionated, built on the belief that the lines you represent matter as much as the work you put in, and that customer service is measured by what it means to the customer — not to the rep. We sat down with Billy to learn a little more about him.

Tell us a bit about yourself. What path led you into the commercial foodservice industry?

It started in 1998 with Edward Don. I chatted up one of their street salesmen, Mark Sandefur, while he was calling on me. When he said they “had an opening for Pinehurst/Fayetteville territory,” I jumped all over it. No pun to my friends at the 82nd Airborne. 

How did you wind up at PMR?

Mike Whitten and Shannon Steward. I have known, respected, and admired them for years. Mike is a dear friend.

What is your role at PMR?

As an independent rep in the final chapter of my career, my role is to mentor the great young talent we have, manage the Carolina foodservice consultant base, and continue learning about different categories of equipment that, somehow, I was not exposed to in the past 30 years.

What types of customers do you work with?

Consultants, mainly, along with a small handful of schools and dealers. Military and correctional end-user work will also be important.

What’s the most rewarding part of being a manufacturer’s rep?

Each day is never the same. One day, you are measuring for a walk-in cooler and demonstrating a conveyor dishwasher, the next day, you are baking cookies for school moms. Also, independence and autonomy.

What do you think separates a regular rep group from a great rep?

The lines they represent are everything. 

How do you help customers make the right equipment decision?

Ask about their desired outcomes and past failures.

What’s your favorite piece of equipment to sell or demo — and why?

Walk-in coolers to specify and sell because of the questions you can ask and the value you can deliver through personal expertise. I like demonstrating conveyor pizza ovens.

What do you enjoy most about working at PMR? 

The size and support of the team, along with the industry knowledge of the principals.

What makes PMR different from other rep groups?

Structure, Size, and the ITW machine.

What does great customer service mean to you in this industry?

Doesn’t matter what it means to me, only matters what it means to OUR CUSTOMERS!

What's something most people don't know about you?

I’m more faith-driven than most people would think. I just don’t talk about it much. I’m also a “Scratch Golfer” on the ski slopes of Lake Tahoe and throughout the Rockies 😂

What do you enjoy doing when you’re not visiting kitchens or job sites?

Lunch and learns at consultant offices for work. Getting out on the slopes or water with my wife, Kristian, for leisure.

What’s your go-to comfort food?

Lobster Mac n Cheese

What’s your favorite restaurant and why?

Carmines in New York. I like Italian food and the Theatre District.

Let's go through the Fast Five... Early bird or night owl?

Early Bird

Coffee order?

2 creams, 1 sweet'n low

Dream kitchen gadget (for home)?

A robot to do the dishes

Favorite sports team?

The University of South Carolina Gamecocks in anything! New York Yankees and Miami Dolphins.

Bucket list destination?

Bora Bora and Iceland. Plus skiing trip to the Alps

Thanks for chatting with us, Billy!

If your team is looking for the best foodservice equipment and the best rep team, PMR has you covered: