Ryan Pare

Territory Sales Manager

Ryan Pare grew up in the food service industry and can do it all. After starting as a dishwasher when he was just 15, Ryan moved up the ranks and owned an independent restaurant for almost a decade before moving into sales. He’s a family man who loves hockey, baseball, and golf. Ryan knows the Windsor community well and is a valued part of our team. Here’s what Ryan had to say about working with Morton Food Service.

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

As a local independent supplier, Morton Food Service offers top notch customer service. You will not see the same service anywhere else—we have the ability to go out and get the customers what they want and need, and will always go above and beyond to make that happen.

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

Morton is not just about the sales rep alone—it’s also about the team that surrounds them. It’s a full-service approach that includes our marketing department creating partner stories, our team developing menus with our customers, our purchasing team finding the products they need and the warehouse staff making sure our customers get their product on time. It really is an all-around team effort to help our customers thrive.

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

It provides our customers with peace of mind knowing that they are getting top quality products supported by the reliability of industry leading customer service.

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

I have been in food service since I was dishwashing at 15 years old. I worked as the assistant manager at a Tim Hortons and was stocking produce at Elias Market, then moved on to bartending, becoming a front of the house manager and being trained in the kitchen by a Red Seal chef. I owned a sports bar and grill for 8 years and have almost 10 years of experience in food sales. All of these previous experiences have set me up for success in my current position with Morton as I have great knowledge of all aspects of being an independent operator.

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

In this business, you build relationships that turn into friendships—so going above and beyond is part of our nature. I once helped a customer cost out his entire menu as he was losing money due to rising food and labour costs but did not want to upset his customer base by raising his prices a lot. I helped him make strategic changes that made everyone happy. Now he is profiting more than before thanks to adding a few much-needed, cost-efficient products that really helped drive those food and labour costs down.

What is the best part of your job?

The best part of my job is interacting with all different customer bases and building relationships with independent food service operators to try and help them thrive.