Tucs can be a strategic partner in lowering food and labor costs.
According to the National Restaurant Association, the foodservice industry is forecast to reach $898B in sales in 2022, and the foodservice industry workforce is projected to grow by 400,000 jobs, for total industry employment of 14.9M by the end of 2022.
Tucs Equipment serves many segments in the foodservice market including:
Innovation and dedication are part of our daily routine at TUCS Equipment. You can count on our team of professionals to exceed your expectations regarding your foodservice and food processing equipment needs.
In 1985 Marty Tucs started TUCS Equipment with a focus on
volumetric piston pumps. Customer requests led to the creation of
form fill seal packaging machines in 1991, followed by high-volume
linear chillers, pack tanks and kettles for industrial food
processors.
In 2004, TUCS began designing a Cook-Chill product line
specifically for the food service industry and by 2008, Tucs
Equipment had outgrown their manufacturing facility and moved into
their 80,000 SF operation in Princeton, MN.
Al Caldiero has been a food service director since 1986. Al has experience working with third party management companies, as well as self-operated facilities. Al served as Upstate regional healthcare manager while also working as Director at Erie County Medical Center. He was the Support Services Director at Our Lady of Victory Hospital and most recently Director of Food and Nutrition at the University of Rochester Medical Center (Strong Hospital) Al has extensive experience with all types of healthcare and retail food service operations including cook-chill, room service and catering.
Based in Colorado, Rob Mattoch oversees sales in the western region for TUCS Equipment. His diverse work history equips him with both extensive culinary expertise and specialty kitchen equipment sales experience. His passion for the culinary industry began in a dish room at age fourteen. Over the next two decades, his career spanned from casual cuisine to fine dining as he earned two culinary degrees, including one from the Culinary Institute of America. It was during these years that he learned first-hand two truths about food service. First, a team can only go so far without the right equipment. Second, to overcome the constraints of the day, cook-chill is the only way.
Technical CAD engineer focusing on TUCS Foodservice Products.
Bruce is responsible for designing the electrical control panels for all Tucs equipment to include Ethernet and wireless remote diagnostic capabilities.
Our friendly and knowledgable customer service team is standing by to help.
Rita Dougherty keeps things running smoothly in our finance department.
Parts and shipping are ready to get you what you need when you need it.
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