Joe Vescio

Territory Sales Manager

Joe Vescio is a foodservice expert and former chef who has been with Morton Food Service for over ten years. He’s also a husband to Lina, a father to two young daughters, an active community volunteer and lifelong Niagara Falls resident who loves sports, gardening and travel. Here’s what Joe has 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 boutique-style distributor. We’re always looking out for our customers’ needs and wants, whether that means finding the right product or providing services that help set them up for success. Our goal is to build a strong, long lasting relationship for many years to come. My customers know what I bring to the table—my dedication and service to their business.

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

We work with restaurant owners to understand their needs and issues, take that information and work with various departments to get results. We do our best to have what customers want and our merchandising team backs us by finding items we don’t already carry. We have many items that are custom-listed for specific customers. Our transportation department supports us in making deliveries and ensuring that customer needs are met. Our sales team assists customers with many services—menu costing and analysis, inventory reports, menu creation. If there’s something else customers need, they just need to ask—it usually can be done.

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

Our customers appreciate the efforts we put into everyday operations because it’s all personal and geared towards their individual needs and wants. Our team has a lot of strengths and we complement each other well. I have a strong understanding of the supply chain and seasonal product opportunities, and I’m passionate about customer service and I pay attention to every detail. When I need support, I call on my team and utilize their strengths. This is what makes our client service so exceptional.

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

I started working in food service when I was really young and moved up the ranks in the kitchen. When I realized I wanted to be a chef, I went to school to learn the trade of cooking. From there, I worked in many restaurants and hotels over a span of ten years. My calling came a little later when I ventured into this side of the business. I’ve been working in distribution for 25 years now, with Morton for over a decade.

Being on the other side in the kitchen for those years helped me understand what chefs and owners go through on a daily basis. Using that experience and everything else I have learned, I can support my customers and their businesses day in and day out. I’m here to support their success and I want them to know they can count on me for anything.

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

Some customers allow me to provide a full analysis of their menu. I show them what can be done to make their business more profitable. When I do it for a customer for the first time, they really appreciate the time and effort that goes into doing a project like that. And when they see the potential financial return from making those changes, it feels great that I was able to help.

What is the best part of your job?

The best part of my job is the people I get to meet every day when I am on the road. I love getting to know them not only from a work perspective but a personal perspective. It’s an awesome feeling!