Chris Calcott

Territory Sales Manager

Chris Calcott is a skilled, dedicated member of the Morton Food Service team who loves working with independent restaurants. He is highly skilled at menu costing, menu engineering, creating unique promotions and helping operators streamline their menus and front/back of house processes. Chris excels in helping restaurants save money without sacrificing quality, and takes great pride in his customers’ success. In his downtime, Chris enjoys hiking, cycling and playing music. Here’s what Chris had to say about working with Morton Food Service.

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

Morton Food Service is a family-owned business dedicated to providing exceptional service to independent restaurants in southwestern Ontario. We focus on sourcing quality products from local and international sources and work closely with our vendor partners to get you the products you need. Our team consists of highly skilled and motivated individuals whose passion is to help your business succeed and grow.

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

Morton prides itself on hiring those individuals who have a passion for the industry and want to help restaurants succeed. Communication is key and all our employees work closely with one another to provide seamless service.

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

We know that chefs are always looking to create new dishes and ideas. By working as a team, we can provide them with the correct information to make those decisions quickly.

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

I worked in the purchasing department for eight years before assuming my current role of territory sales manager in the Guelph region. I have extensive knowledge of all of our products and can find you the right product for your needs. I provide guidance with menu engineering, food costing, promotions and work closely with the chefs to produce high quality menu ideas.

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

I assisted the chef of the Handsome Devil with food costing his menu to save the restaurant money and find the right products so they could continue to produce exceptional dishes. The result was a more streamlined menu with substantial cost savings.

What is the best part of your job?

Working with chefs and owners on a daily basis. I’ve met incredible people through Morton Food Service and I value those relationships.