With more than a century of heritage and a steadily expanding portfolio of services, TriMark USA has evolved from a regional equipment supplier into a full-service partner for hospitality operators nationwide. For hotels in particular, the company’s growing focus on design, service and lifecycle support has positioned it as a key player at a time when operational efficiency and capital discipline matter more than ever.
John Schroeder, vice president of business development at TriMark USA, brings more than 25 years of industry experience to the role—along with a passion for food, travel and the behind-the-scenes details that shape guest experiences.
“I got into hospitality through my first job out of college with a glass manufacturer,” Schroeder said. “We sold across retail, B2B and foodservice, and I naturally gravitated toward foodservice. Paired with a passion for travel, the hospitality sector felt like a natural fit.”
Over time, Schroeder developed a deeper appreciation for the complexity of hotel operations—and the teamwork required to bring them to life.
“What continues to keep me engaged is the combination of the relationships I’ve built over the past 25-plus years and being part of a company that can provide solutions across so many operational needs,” he said. “It’s not just about selling a product. You’re helping operators create experiences.”
A Legacy Built Through Growth
TriMark’s roots stretch back to 1882, when a collection of family-owned businesses began supplying equipment and foodservice products to major U.S. markets. Through decades of strategic mergers and acquisitions—particularly accelerating in the late 1990s—the organization grew into what is now the largest full-service provider of foodservice design, equipment and supplies in the country.
“What is now TriMark began as a group of local businesses,” Schroeder said. “That local-market DNA is still important to us today, even as we’ve built national scale.”
Traditionally, equipment and supply sales formed the company’s core business, but its focus has broadened significantly in recent years.
“Equipment and supplies are still foundational,” Schroeder said, “but we’ve intentionally expanded into more operational and value-added solutions. Foodservice design naturally sits at the front end of that process, which made growing our design capabilities a logical step.”
A 360-Degree Partner
Today, TriMark positions itself as a single-source, end-to-end partner for hospitality operators. Its services span foodservice design, equipment procurement and project management, as well as installation through a nationwide service network.
Beyond opening day, TriMark supports properties with certified warranty service, repair technicians, ongoing resupply and data-driven asset management designed to optimize performance throughout the equipment lifecycle.
“Everything works best when it’s planned and supported holistically,” Schroeder said. “Our goal is to make sure systems are working together operationally—not just individually.”
Addressing Service and Capital Pressures
One of TriMark’s major growth areas centers on service and repairs—a persistent pain point for hotel operators dealing with labor shortages, aging equipment and unexpected downtime.
“We recognized a major challenge for operators when it comes to servicing and repairing kitchen equipment,” Schroeder said. “In response, we’ve expanded our technician base and built more strategic service programs that prioritize our customers’ needs.”
TriMark’s custom service offerings include 24/7 repairs, scheduled preventative maintenance and proactive support aimed at reducing costly breakdowns.
The company has also expanded its equipment rental and leasing programs to help hotels manage capital more effectively.
“Instead of large upfront investments and unpredictable maintenance costs, leasing converts that into a predictable monthly expense,” Schroeder explained. “That’s especially valuable for high-cost essentials like ice machines and dish machines.”
Supporting Hotels from Concept to Operation
TriMark works with hotels across the full lifecycle of their foodservice operations, from early-stage kitchen planning through procurement, installation and long-term support.
“That includes back-of-house kitchens as well as front-of-house needs like buffets, banquets and furniture,” Schroeder said. “We also support hotels with preventative maintenance, on-demand repairs and flexible leasing options.”
Ultimately, Schroeder said, the company’s objective is to operate as a long-term partner rather than a transactional vendor.
“When we help hotels run efficiently behind the scenes, it allows them to stay focused on what matters most—delivering a great guest experience,” he said.
This article was originally published in the June/July edition of Hotel Management magazine. Subscribe here.