Pierre Morneau

Territory Sales Manager

Pierre Morneau has worked in food service throughout his entire career, and he loves supporting independent restaurants. On dinner dates with his wife, Pierre often chooses one of the incredible local restaurants owned by his customers. When he’s not working, Pierre loves spending time with his family and a good game of golf on a Sunday morning. Here’s what Pierre 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 an independent, family-owned and operated food service distributor. We are totally dedicated to the independent food service market. At Morton, we pride ourselves as marketers of national branded products in addition to a strong line of locally-sourced products.

We understand the needs and challenges of the independent food service operator in today’s market, and we are here to help them succeed.

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

The team at Morton Food Service understands the importance of a strong relationship with our business partners. We make sure they know they’ve partnered with a team that is there to assist them in reaching their goals and succeeding as a business.

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

You must have a strong and loyal relationship with the ability to have open communications with each other. As their rep, I must be able to identify their overall goals and assist them in achieving them.

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

My entire working career has been in the wholesale distribution side of our industry. I have gained experience while working in our distribution centre, and I have worked in purchasing for a number of years. With this experience, I was able to move into a full time sales position. With all of my years of experience, I truly know how important each department is to each other. With the support of our team, it allows us the flexibility to service the specific needs of the independent food service operator.

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

I did a complete cost evaluation of their menu. It involved breaking down each and every menu item to determine their current food cost. We identified an overall margin that they wanted to achieve. While reviewing their items, I was able to offer them a number of alternative items that were comparable in quality but had a cost savings. With the updated menu selling prices, we were able to achieve their ideal margin.

What is the best part of your job?

Building strong and loyal relationships while assisting my customers in achieving their goals.