Browne Brief Vol. 6: Inside the Foodservice U.S. Market with Kahara Schabach Browne Brief Vol. 6: Inside the Foodservice U.S. Market with Kahara Schabach
Meet Kahara Schabach, CFSP, Manager, Sales Support – FS USA.
With a genuine curiosity for technology and a deep appreciation for the people behind the foodservice industry, Kahara brings a unique perspective to her role at Browne. For her, no two days are the same and that’s exactly how she likes it.
with Kahara Schabach
Q. From diving deep into spreadsheets and buying group strategies to jumping on the phone as a customer service maven, you switch gears constantly. What is your secret to balancing the highly analytical side of your job with the people-focused side without burning out?
What I love most about my role is that there’s always something new to figure out, whether it’s digging into data, developing a strategy, or helping a customer navigate a challenge. I enjoy taking complex situations, breaking them down, and finding a solution.
For me, the balance comes naturally. The analytical work keeps me curious, while the people side keeps me connected and having both makes every day a little different.
Kahara Schabach with Kimberly Wehrly (Regional Sales Manager, Foodservice USA West) and Adam Brophy (Former VP of Foodservice USA) receiving the 2025 Outstanding Supplier, Smallwares at SEFA.
Q. From your perspective, what is one trend you’re seeing grow in the U.S. foodservice industry right now and what do you think is driving it?
Technology is becoming increasingly woven into nearly every part of the foodservice industry. From digital ordering and mobile apps to kitchen automation, AI-powered forecasting, CRM platforms, and project management tools, operators are looking for technology that delivers real, measurable improvements in efficiency and profitability. It’s no longer about adopting technology just for the sake of being innovative - it’s about finding the right tools to solve real operational challenges and create a better experience for both operators and customers.
If you’re not embracing technology in some way, you risk falling behind. Even local and independent restaurants, many of which have traditionally operated with minimal technology, are constantly looking for ways to work smarter and improve the customer experience. Technology is quickly shifting from a competitive advantage to an essential part of staying efficient and relevant in an evolving industry.
Kahara Schabach with Kimberly Wehrly at a buying group conference
Q. What’s your favorite part of the foodservice industry? What’s one Browne product you couldn’t live without?
When it comes to Browne products, my family likes to joke about my love for tongs. I’ll take them in just about any size, shape, or material. They’re incredibly versatile and can often replace several other utensils.
But my favorite has to be our KitchenGrips gloves. Having spent time in the Back of House myself, I definitely wish I’d had them back then!
Kahara with Hawkeye, her trusted companion beyond the office.
Meet Kahara Schabach, CFSP, Manager, Sales Support – FS USA.
With a genuine curiosity for technology and a deep appreciation for the people behind the foodservice industry, Kahara brings a unique perspective to her role at Browne. For her, no two days are the same and that’s exactly how she likes it.
with Kahara Schabach
Q. From diving deep into spreadsheets and buying group strategies to jumping on the phone as a customer service maven, you switch gears constantly. What is your secret to balancing the highly analytical side of your job with the people-focused side without burning out?
What I love most about my role is that there’s always something new to figure out, whether it’s digging into data, developing a strategy, or helping a customer navigate a challenge. I enjoy taking complex situations, breaking them down, and finding a solution.
For me, the balance comes naturally. The analytical work keeps me curious, while the people side keeps me connected and having both makes every day a little different.
Kahara Schabach with Kimberly Wehrly (Regional Sales Manager, Foodservice USA West) and Adam Brophy (Former VP of Foodservice USA) receiving the 2025 Outstanding Supplier, Smallwares at SEFA.
Q. From your perspective, what is one trend you’re seeing grow in the U.S. foodservice industry right now and what do you think is driving it?
Technology is becoming increasingly woven into nearly every part of the foodservice industry. From digital ordering and mobile apps to kitchen automation, AI-powered forecasting, CRM platforms, and project management tools, operators are looking for technology that delivers real, measurable improvements in efficiency and profitability. It’s no longer about adopting technology just for the sake of being innovative - it’s about finding the right tools to solve real operational challenges and create a better experience for both operators and customers.
If you’re not embracing technology in some way, you risk falling behind. Even local and independent restaurants, many of which have traditionally operated with minimal technology, are constantly looking for ways to work smarter and improve the customer experience. Technology is quickly shifting from a competitive advantage to an essential part of staying efficient and relevant in an evolving industry.
Kahara Schabach with Kimberly Wehrly at a buying group conference
Q. What’s your favorite part of the foodservice industry? What’s one Browne product you couldn’t live without?
When it comes to Browne products, my family likes to joke about my love for tongs. I’ll take them in just about any size, shape, or material. They’re incredibly versatile and can often replace several other utensils.
But my favorite has to be our KitchenGrips gloves. Having spent time in the Back of House myself, I definitely wish I’d had them back then!
Kahara with Hawkeye, her trusted companion beyond the office.