Rob McKee

Territory Sales Manager

Rob McKee is a longtime member of the Morton Food Service team who is passionate about the independent restaurant business. He’s a dedicated, service-focused individual who builds great relationships with his customers by putting their needs first. With over 42 years of experience in the food service industry, Rob understands the needs of independent operators and is quick to find solutions. Outside of work, he keeps busy by cooking, playing golf and spending time with his family. Here’s what Rob had to say about working with Morton Food Service.

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

We’re a family-owned business that cares more about your success than the average person or competitor. Morton deals exclusively with independent operators, so your account means a lot more to us than it does to most companies. We also take a team approach to customer service.

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

We’re all on the same page. We make things happen within minutes, not weeks. We’re very proactive that way. If someone asks me a question, I’ll have an answer within minutes—you won’t get that anywhere else. Our whole team works together toward the common goal of taking care of our customers. There are many people involved, so it happens very quickly.

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

Our service level is second to none in all departments, top to bottom. We collaborate to be more efficient. It’s a fantastic, team-based approach to serving our customers well.

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

I have 42 years of experience in the food service industry, and almost 40 of that is specifically with independent restaurants. I started out as a truck driver and worked my way up. I know the product extremely well and I believe in delivering excellent service at all times. I’m not a chef, but I know what restaurants need and have built strong relationships. I get the job done.

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

It happens every day! It happens a lot because that’s how we do things at Morton. I’ve driven hours to get products for a customer in need. If you need something, you’re going to get it. I’ve worked a night shift to get the trucks loaded, driven around to pick up products, and whatever needed to be done.

What is the best part of your job?

The customers. I really value the relationships I’ve built over the years in this business. I’ve known some of my customers for 20 or 30 years or more. I also love that Morton is an independent operator like our customers.