Paul Russell

Territory Sales Manager

Paul Russell is dedicated to providing exceptional customer service to independent restaurants throughout the greater Niagara Region. He’s innovative, thoughtful and always puts his customers first. In his spare time, Paul likes hanging out with his family, watching his favourite sports teams and tending to his year-round vegetable garden. Here’s what Paul had to say about working with Morton Food Service.

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

The Morton difference can be best described as the best customer service in the industry paired with the most knowledgeable sales reps in the industry. We work with our customers as partners and consultants to help their businesses succeed. As a team, we thrive on our customers’ success.

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

The Morton Food Service team is well known for their top notch customer service. From the warehouse to the drivers, from the customer service team to the sales reps, you will not find better customer service from any other supplier. The industry knowledge that our sales team possesses can be of benefit to independent restaurants in many aspects. We can offer help with menu costing, menu design, menu consulting, standardizing pick up charts to ensure consistency, product sourcing, and recommending value-added products where appropriate to help tackle rising labour costs.

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

By working with Morton, our customers have their very own team of customer service-oriented industry consultants. A team that can help food service operators apply tangible action steps, strengthen relationships with trading partners, strengthen competitive points of difference, and fuel profitable new growth.

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

My experience in the food industry goes back to 1999, when I first started out as a dishwasher and prep cook. Throughout my years in the industry I have earned my red seal certification, worked in restaurants around the world from pubs to high end 5-star hotels, and worked every position in a kitchen from dishwasher to Executive Chef. I have also been the subject matter expert for a government certified food handlers certification course. With this experience under my belt, I am able to help food service operators in all aspects of their business: food cost and labour cost solutions, helping to create innovative one-of-a-kind menu items, and by providing the first class customer service that I would have been grateful for when I was in their position.

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

I have a customer who is very particular about the brand and quality of products that they use in their restaurant. They were looking for specific ingredients that were very difficult to source in the current market. Through trial and error, experimentation and innovation, we were able to find the high quality products that they were looking for that makes their menu offerings truly inimitable.

What is the best part of your job?

I really enjoy helping restaurateurs who are new to the food service industry. I love showing them the importance of menu costing, menu pick up charts, standardizing recipes, and helping them understand food and labour costs. It is really rewarding when you help owners set themselves up for success and then watch them achieve that success.