Bob McGinn

Territory Sales Manager

Bob McGinn started his career in food service as a product specialist who provided microgreens and edible flowers to restaurants throughout the Golden Horseshoe. He developed relationships with many chefs and owners over the years, eventually joining Morton as a valued team member. Bob is a family man who loves music and cooking at home. Here’s what Bob had to say about working with Morton Food Service.

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

Morton is a food service company that seriously takes the word service to heart. We are family-owned and operated by people who care and can make a difference in the lives of our customers.

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

Morton has the ability to stick and move with everyday issues, like solving problems that inevitably arise and challenges that independent restaurants face. We are there to work on new menus, create social media and collaborate with our customers every day. Independent restaurants can trust and depend on independent food services. We work for you.

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

Our collaborative relationship with our customers allows them to do what they do best: run a kitchen/dining room. Everything comes together for them in front of their customers. They need to focus on the finished product, and we provide tools for them to nail it on a Saturday night or a Monday morning.

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

I built a specialty produce company selling microgreens and edible flowers, servicing restaurants throughout the Golden Horseshoe. For 12 years I forged relationships on the ground in kitchens and dining rooms with the truly independent and dedicated chefs, cooks, servers and owners that make the industry come to life.

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

One example is choosing the highest volume product a customer uses, sampling a similar but—in our opinion—higher quality substitute that provides a superior value. This provides an ingredient option previously not available that has a positive impact from the back receiving door all the way to the customer experience at the dining table.

What is the best part of your job?

The best part of my experience with Morton is the opportunity to interact with the people and places where I feel at home. Kitchens and dining rooms are where a certain type of person belongs, and the Morton team gives me the opportunity to thrive in this environment.