HRI Supply & Design brings to you
Kitchen design engineers
HRI was established by Dr. Daryl Georger and Dr. Richard Heibel in 1999 as an organization dedicated to supplying food service equipment to local customers in Erie, PA.
Our company has grown in the past 20+ years to being able to provide a full line of equipment to customers in the tri-state region, carrying over 300+ food service equipment brands. Our product line has expanded to include not only cooking equipment, but also commercial refrigeration, smallwares, tabletop supplies, restaurant furniture, and much more! Further, HRI offers full commercial kitchen design as well as repair and maintenance services. HRI has a fully staffed team with over 75+ years of food service experience ready to support any customer requests.
Cuyler Lewis currently serves as the General Manager of HRI Commercial Food Service. Cuyler oversees the day-to-day operations of all business functions and is integral in developing the long-term vision and growth of HRI.
An Erie County native, Cuyler grew up in North East, PA and received his Bachelor’s degree in Economics from The Pennsylvania State University. Cuyler started his career with General Electric where he participated and completed its Financial Management Program. Most recently, Cuyler worked at Honeywell where he was serving as the CFO of its Transnorm USA division. Prior to his role of Transnorm CFO, Cuyler served as the finance leader for Honeywell Intelligrated’s acquisition team where he played a key role in integrating the operations of Transnorm Global into Honeywell’s operations
Daniel serves as controller for HRI Commercial Foodservice. He is responsible for overseeing all daily financial tasks including accounts payable, receivable, payroll, and cash management. Daniel is also responsible for the purchasing of equipment for contract sales. Daniel earned a Bachelor of Science in Business Administration with a Concentration in Finance from Loyola University Maryland. Prior to coming to HRI, he interned at Erie Insurance as an analyst in the Fixed Income Department, performing bond valuation and analysis.
Director of Sales
For 40 years, Daryl Georger has been a full time faculty member in the Statler Department of Hospitality Management at Mercyhurst University. Daryl holds a BS from the School of Hotel Administration (Johnson School of Business) at Cornell University, An MS from the Isenberg School of Business at the University of Massachusetts, and a doctorate from Duquesne University. He is a quality assurance engineer with much of his coursework from the Penn State University. Over the past 35 years, Daryl has focused much of his research in the design and development of Hospitality/Healthcare/ Foodservice/Restaurant facilities, quality assurance in the Foodservice Industry and adjunct faculty development. In addition to his academic career, Daryl is a senior consultant to/for HRI Supply in Erie, PA. HRI Supply is a company comprised of three divisions including HRI Foodservice engineering and design, HRI USA commercial Equipment Service, and HRIUSA small wares and equipment walk in store. Daryl has consulted on over 300 Hospitality Industry projects over the past thirty five years. Daryl has been a member of many Hospitality Industry Associations as well as community associations and boards.
Graduated from Mercyhurst University with a business degree majoring in Hotel Restaurant Management. Took a detour to go into manufacturing after graduation with Hammermill Paper Company/International Paper Company for the next 14 years. While working in manufacturing decided to further education receiving a master’s in business degree with the concentration in Human Resource Management from Gannon University.
Needing to fulfill a lifelong dream and usage of educational background, returning to the hospitality Industry meant relocating to Columbus, Ohio. Accepted a position as General Manager of a new concept in lodging with the Microtel Inn. After almost three years an opportunity arose to pursue a career in the food industry with The Olive Garden. The next seventeen plus years was spent rotating as Service Manager, Bar Manager and Culinary Manager.
Looking to stay in the Hospitality Industry but with a different twist, accepted a position with HRI Supply and Design as Service Manager and Retail Manager up to present date. Missing the food industry, during the time at HRI, took on a position in a parttime manner working for The Sunset Inn as General Manager in charge of booking functions, catering and coordinating the events.
During the off hours, hobbies include, camping, hiking, kayaking, swimming, yard work and the latest fun thing is riding an electric bike. The past twenty-one years during the winter months, time is spent at Peek N Peak Resort in Clymer, New York as a PSIA level one Ski Instructor with certification as a Children Specialist.
May the future be bright with growth, providing challenging opportunities, good health, good times and wonderful family and friends.
Senior Account Manager
Mike was born and raised in the Erie Area. He attended Harborcreek High School and received his bachelor's degree from Edinboro University of Pennsylvania. Mike began his career in the food service industry as a dishwasher at Barbato’s Italian Restaurant, then worked and managed at several locations as the business grew. Mike went on to become an Operations Supervisor for the Quality Assurance Department for West Communications. When this business moved to the “At Home” platform, Mike who is a very “hands on” worker, went on to become an independent contractor. He worked on remodels and other construction projects as a sub-contractor. This is where Mike found his calling with HRI when he was assisting the HRI installation crew outfitting Ryan Hall at Mercyhurst University. His background in the food industry, customer service, teamwork, construction and detailed planning made him a perfect match for his current role at HRI.
Director of Project Management
Bobbi-Jo Minekime currently serves as the Director of Project Management for the HRI Commercial Food Service. She is responsible for scheduling and coordinating the delivery, installation, and start-up of all projects. Bobbi-Jo brings over 20+ years of field and technical trade experience to the team and plays a key role in bringing our customer’s projects to life.
Chef Ray Comes from a background in the hospitality industry that spans over 48 years. He has been Cooking in and designing Restaurants, Hotels and Country club kitchens for 4 decades. He spent half his career as a traveling Chef working from the east coast of Martha’s Vineyard to out west in the Colorado Rocky mountains of Breckenridge, with stops in The Hamptons, Shelter Island, Lineville ridge North Carolina, Mackinac Island Michigan and his home base of Naples Florida. He brings a vast knowledge of all thing’s restaurant and is an expert on kitchen design.