Owner, Manager
Gary’s Snack Shop
Germantown, MD, USA
Industry: Retail/Wholesale/Distribution/Sales
Field: Physical Chemistry

Gary L. Hubler is the owner and manager of Gary’s Snack Shop in Germantown, Maryland. Since his youth, Mr. Hubler has maintained a busy schedule, despite having to overcome a serious setback in 1976. In high school he participated in extracurricular activities through the Future Farmers of America. The Summer of 1970, he was recognized as the News Carrier of the Year by the Washington Evening Star Newspaper, an honor that involved traveling to the White House to meet with then-President Nixon in the Oval Office. He received a bachelor of science with a major in animal science from the University of Maryland.

Mr. Hubler was severely injured in an auto accident that left him debilitated and blinded, but he was able to recuperate from the damage after several surgeries and years of rehabilitative training. Eventually, he enlisted in a Maryland Business Enterprise Program which required two years of specialized training including college-level courses, rehabilitation center training and on-the-job training instruction. In 1995 he became licensed by the State of Maryland in Food Safety Sanitation Management and certified by the county as a food safe sanitation handler.

Gary’s Snack Shop makes available high-quality food and drink items with a focus on nutritional value. Mr. Hubler has owned the shop for 13 years. He keeps a watchful eye on the goods that pass through his store’s shelves, as he ensures people are getting the best product for their money. He is presently in the process of expanding his business.

Conversation with Gary L. Hubler

Worldwide Publishing: What would you like to promote most about yourself or your business?

Gary L. Hubler: Enterprise. What I mean by that is I feel that I am an enterprising individual. The activities that I get involved with – as with my snack shop – offer opportunities for other people to get involved.

What is the most rewarding aspect of your career?

I get to bring good products to people. I try different things and then I pick up the products that are the best. I don’t have a big space, so I have to be selective. Every item I have is at the top of the line of its particular service, from drinks to food to snacks.

What is your greatest professional accomplishment to date?

Meeting President Nixon in the White House. When you hear about how people met this individual or that individual, and I spent 15 minutes with the president of the United States – some heads of state don’t even get to do that. That was really a great reward for the efforts I’d made up until that point. It was 1970, and that was my freshman year at the University of Maryland.

Do you have any additional goals you’d like to see accomplished?

I’m working on getting a larger shop. This program I’m in allows for me to have multiple facilities, or a larger one. I would have people managing the facility and I would oversee the operation.

What is the most difficult obstacle or challenge you have faced in pursuit of your goals?

Picking myself back up again. My life changed in an instant when I was terribly injured. It’s been such a long process of picking myself up and saying, “Hey, I’m going to keep on going.”

What topic(s) do you consider yourself to be an expert on?

Helping people decide what they’re trying to accomplish and chart their own course. I’m a facilitator within the realm of my world. I’m not going to help you become a policeman, but I might push you in the right direction. I help them uncover their objectives and help them plan and achieve their goals.

What makes you a valuable resource in your industry?

The efficiency and level of service that I bring to my work makes me a valuable part of this community. I feel that within the background I have, which is science, the work is very disciplined. You have to do the same thing many times over again to get the results that you want. With that discipline of perfecting what I do, that makes my facility one of the best ones in the region.

What do you feel is the most significant issue facing your field today?

Maintaining the quality of available products. That’s been going on a lot recently, especially in the fast food industry. They’re trying to get rid of trans fat. Sometimes, when people are developing items, they have the choice to make a quality item or to make one that’s not quite as good. There’s a level of integrity. It comes to evaluating cost – am I going to put the cost and effort into making a quality item, or just make something that passes muster?

What advice can you offer fellow members who work in your industry?

Learn your craft as best as you can and if you don’t know, ask questions.

What are you passionate about?

Maintaining a quality operation; offering a variety of items. People really appreciate that. That’s exciting to me.