Alejandro Winzer

Regional Sales and Business Development Manager

Alejandro Winzer is a former chef who loves working in food service and takes pride in mentoring emerging chefs. He’s passionate about teaching the craft of cooking to younger industry members and has a part-time teaching role at a local college. When he’s not at work, Alejandro loves spending time outdoors or playing in his bowling league. Here’s what Alejandro had to say about working with Morton Food Service.

How would you describe the Morton difference to existing and potential customers?

I always go back to the phrase “true customer service.” At Morton, we care in building strong partnership with our customers by having a “customer first” approach to everything we do. We plan for everything to run smoothly but when for whatever reason it doesn’t, we are ready to jump in and provide support.

How does Morton work as a team to help independent restaurants thrive?

From the day-to-day attention to detail in everything we do in all of our departments, to providing valuable information through blog posts, to offering 1-on-1 consulting on menu costing and engineering, and to even jump on the line to help out on a busy night when you are short-handed.

In your experience, what value does this collaborative approach to client service provide to foodservice operators?

Peace of mind. You focus on operating your business, we ensure that we deliver, service and solve any issues that may arise.

What previous experience do you have in food service, and how do your knowledge and skills help support independent operators?

I have over 25 years of experience in the food service industry, mainly in the back of the house as a chef but also trained in the FOH. I have consulted for many restaurants and have experience in menu developing, costing and engineering as well as standardized operating procedures and safe food handling, among other things. I think the biggest thing is that we get it—we have been in the shoes of the operator and we understand the challenges they go through, so this gives us a realistic understanding of the business and a logical approach to solving problems.

Tell us about a time you went above and beyond to help a customer.

When I had recently joined Morton, one of our seasonal customers had issues with their Neapolitan-style pizza station staff and consistency, so I offered to help and got to work. For a few days, I created and updated all their standardized recipes and procedures. Then I moved on to training their staff so they would be able to handle the workload. After a few days, they were able to handle back over 100 pizzas in a lunch rush. I checked in a few months later and everything had worked perfectly. It was great to see the impact a few days can make in the operation of a business.

What is the best part of your job?

Definitely the relationships, friendships and bonds formed with all our customers and the rest of the Morton team.