Gregg Majewski sits down with Reilly Berk, CEO of Berk Enterprises, to discuss her journey as a third-generation leader in the foodservice packaging industry.
In the latest episode of Room for Seconds, Gregg Majewski sits down with Reilly Berk, CEO of Berk Enterprises, to discuss her journey as a third-generation leader in the foodservice packaging industry. From stepping into the CEO role at just 24 to navigating family business dynamics and driving innovation in sustainable packaging, Reilly shares her insights on leadership, growth, and branding in the restaurant space. Tune in to hear about the challenges and rewards of taking over a family business, how the right packaging enhances brand identity and customer experience and the future of sustainability in foodservice packaging
Reilly’s journey to becoming CEO at just 24 years old is both inspiring and relatable, particularly for young professionals stepping into leadership roles. She shares how she transitioned from sales to Director of Operations during the height of the COVID supply chain crisis, a move that tested her ability to manage logistics, distribution, and purchasing under extreme conditions. The sudden shift into a leadership position wasn’t something she planned for, but it forced her to learn the business from a different angle and ultimately prepared her for the role of CEO.
Beyond the operational challenges, Reilly also touches on the complexities of family business dynamics, including the delicate balance of taking over from her father while respecting his legacy and ongoing involvement. Her reflections on earning the trust of employees, many of whom had known her since childhood, highlight the unique obstacles and advantages of stepping into a leadership role in a long-standing family enterprise.
"I did that for a year. And then my dad said, okay, I want you to be the CEO. So it wasn’t really, you know, me kicking my dad out. It was, you know, he was ready to kind of pass that torch to me, which was such an honor. But definitely, you know, I was 24 at the time when that happened… It was absolutely insane. And it’s still insane sometimes."
Most restaurant operators view packaging as a cost, something to be minimized and streamlined. But Reilly sees it as much more than that—a crucial branding and marketing tool that can create a lasting impression on customers. She argues that packaging should be thought of as an extension of the brand, reinforcing identity, values, and customer experience.
For Reilly, branded packaging is an underutilized opportunity. She points out how certain chains, like Chipotle and Sweetgreen, have successfully used custom packaging to build stronger brand recognition. More importantly, she encourages restaurant operators to shift their mindset and see packaging as an investment in brand visibility, rather than just another line item in their budget. Her insights challenge businesses to rethink how they present themselves to customers—especially in the age of social media, where packaging often appears in user-generated content.
"Operators may see packaging as an expense, whereas I look at it as a marketing opportunity. How are you enhancing the brand experience? How are you getting your name out there to other people?"
Reilly provides insightful commentary on the shift towards eco-friendly packaging, highlighting its importance, cost, and the challenges of proper disposal. She predicts plastic bans will become widespread, reinforcing the need for restaurant brands to adopt sustainable materials that align with their identity.
"I think in a few years, plastic disposables will probably be banned, which I don’t think is a bad thing. I’m all for protecting the environment when we can. The most important thing though is just people knowing how to dispose of them properly. If you’re going to have biodegradable or compostable packaging and it’s just going to end up in a dumpster, you’re not really solving the problem."
These three points—leading at a young age, viewing packaging as a branding asset, and the future of sustainability—make for a compelling and thought-provoking discussion that will resonate with restaurant operators, franchisees, and business leaders.
Reilly Berk is the third-generation CEO of Berk Enterprises, a leading company based in Warren, Ohio, that specializes in premium food service disposables and custom packaging solutions for the restaurant and amusement industries. Founded in 1946 by Harold and Suzanne Berk, the company has evolved from its roots in exterminating and janitorial supplies into a national supplier for major foodservice distributors, serving renowned restaurant chains and fairs across the country.
A graduate of Kent State University, Reilly holds a degree in Business Management, with minors in Marketing and International Business. She further fortified her expertise with an MBA from Cleveland State University. Since joining the family business in 2013, Reilly has been instrumental in driving the company’s growth and solidifying its reputation in the industry.
Reilly is actively involved in various professional organizations, including the Youngstown-Warren Regional Chamber, The Warren Rotary Club, and Vistage. She also contributes to industry associations like the National Restaurant Association (NRA), the Outdoor Amusement Business Association (OABA), and the International Foodservice Manufacturers Association (IFMA). In recognition of her achievements, Reilly was featured on Forbes’ 30 Under 30 list for the Greater Cleveland Area.
Gregg Majewski has a vast amount of experience as a corporate executive in the restaurant industry. As the former CEO of Jimmy John’s, he played a major role in expanding the franchise from 33 to 300+ stores in just 5 years by surrounding the company’s marketing strategy around the innovative approach of delivering sandwiches and being “freaky fast”. Majewski has worked to develop restaurant concepts over the last two plus decades, before starting Craveworthy Brands in 2023, which currently includes a growing portfolio of restaurant brands. Craveworthy Media is Majewski’s gift back to the industry that has given him so much. The goal of Craveworthy is to inspire the up and coming industry leaders by providing important information, stories, and insights from titans past and present.
Do you know someone who would be great on this show? Let us know by emailing us at roomforsecondspodcast@gmail.com or sending a DM on social media @craveworthybrands
Room for Seconds is produced and published by Cali BBQ Media on behalf of Craveworthy Brands