Matthew Boschman

Territory Sales Manager

Matthew Boschman is a former chef who has worked in food service for over 25 years. He’s hardworking, reliable, and dedicated to each customer’s success. When he’s not working, Matthew likes spending time with his kids and cheering on the Leafs. He also plays a mean campfire guitar! Here’s what Matthew had to say about working with Morton Food Service.

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

Morton helps you grow your business cost-efficiently while providing our legendary rock-solid service. We fix problems! And in a fast-paced food industry, I think it is important to shoulder with problem-solvers, not just order-takers. Our company is designed to help. We have a brigade of highly-trained people with years of experience in the food and beverage industry, making Morton the best choice for your business.

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

Coming from food service myself, I would compare Morton to a brigade in the kitchen. Lots of separate moving pieces all working together for one common goal: to help independent restaurants thrive. In this challenging climate and in unsure times, you need a company that cares about you and not just the money. Morton helps by making sure you have the right product and vendors to give you success. This starts from working with our sales reps to the hard working men and women who work the warehouse, to our dedicated drivers who deliver the products to your front door.

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

Having a whole team work for you is always better!

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

I have been in the food service industry for over 25 years, and have worked every position in the business in that time. I went to culinary school in Hamilton at Liaison College, where I was able to hone my skills in culinary. I worked as a team member in many kitchens and also worked as a waiter in a couple of different locations. I was head chef at many different restaurants, and my most recent executive chef job was at the beautiful Brantford Golf and Country Club. I believe that this experience can help me help any restaurateur with any concerns they have when it comes to their business concerns.

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

Recently, I had a customer who lost their chef, and they had a large party in that week for a high end hors d’oeuvres party. I was able to step in and execute this dinner party for them. The customer was over the moon grateful!

What is the best part of your job?

Helping people with their restaurant goals!