Pathways: Kelly Barrell, Marren Group

What was your first job?

Working in a potato factory called Fenmarcs. It was cold, repetitive and very long hours, but it gave me the ability to save for my first car. And it gave me the utmost respect for those working in the food production industry.

What was your first job in hospitality?

I worked in a café at Peterborough train station and then had a job in finance with Pearl Assurance, followed by a 10-year role with Abbey National, now known as Santander. I also had a second job in a pub called the Carpenters Arms, which kept me connected to the hospitality industry.

What initially attracted you to working in hospitality?

The social aspect for sure. I love speaking to people and have found that the industry is a great place to find good friends and to work with those who are equally as passionate about it.

How did you make the transition into hospitality permanently?

Having worked in the café and in a bar alongside my main job, it made for an easy transition into my current role within the foodservice equipment sector. Working with catering equipment at an early age gave me an insight into how important speed and ease of use.

Who was your first mentor in hospitality?

Malcolm Skinner, our managing director at equipment parts supplier Marren, has been my role model for the last five years. I've had the privilege of being able to listen to his stories and his past experiences.

How did you decide on your career direction?

When my four children were very young, I made the decision to take five years off my career path, but I didn't want to lose touch with some of the skills I'd acquired, so I worked evenings and weekends. I subsequently found a position with GEV Catering Spares and within a few months I was asked to work more hours. Less than a year later I was out on the road as an area sales manager full time. I was then approached by Marren in 2018 and I'm still there today.

What industry networks have you been part of that have supported you in your career progression?

Marren is a member of the Foodservice Equipment association (FEA) and CEDA, which represents hundreds of specialists in the design, projects and equipment sector for foodservice and catering, and both associations provide great opportunities to network.

Have you embarked on any additional personal career development that has supported your progression?

I have an accreditation as a certified foodservice professional (CFSP) from the Foodservice Equipment association. This is a short course that gives the individual the ability to adopt a greater understanding of the foodservice industry. This year I am doing a course with Lincoln University called Help to Grow, which is centred around business growth. It's a 90% government-funded course that was introduced post-Covid.

Do you have any regrets?

Not going to university to do a business degree. I have a lot of practical experience but I have always felt that I could have got from A to B a lot faster with a degree.

What advice would you give someone starting out in the industry?

Be proactive in what you want to achieve. There are number of pathways and resources out there to help you meet your goals, so don't wait for it to be offered. If you are already working in hospitality, ask your employer what development and training they provide.

What are your career goals?

I would love to be on a board one day. The foodservice equipment sector is a male-dominated industry, but as a female in the industry I have always felt very welcomed and included in all aspects. I sit on a council for the FEA, where we look for ways to attract a more diverse workforce. Being able to champion this objective and achieve a board level role would hopefully encourage other young women and individuals to choose this industry.

Who inspires you in the industry?

Keith Warren, the chief executive of FEA. His passion for the industry has never waned over the decades and he has only ever acted for the betterment of it. He is an oracle of all things catering equipment.