Tiago Soares

Territory Sales Manager

Tiago has worked in food service for decades and loves supporting independent owners. He’s got a wealth of experience, a great attitude and a drive to get things done. In his downtime, Tiago enjoys photography, being outdoors and making traditional Portuguese dishes at home to keep his family traditions alive. Here’s what Tiago had to say about working with Morton Food Service.

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

Morton is still very much hands-on in all aspects of the business. While many companies are in the midst of restructuring, downsizing and going online only, we’re in the midst of hiring—customer service representatives, warehouse staff, delivery drivers and so on.

Our customer service focus is what makes us special and unique. Treating each and every customer as a Morton partner and colleague first is what makes us different.

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

Helping small, independent restaurants and food service establishments is what’s given us so much success over the years. Whether it’s setting up product samples, providing product demonstrations or helping with menu creation, supporting independent owners is where we thrive. Menu pricing is also a strength of our team. It’s so important that new owners realize the importance of staying competitive (pricing, menu planning, menu specs, trending items, etc) and utilize their partners at Morton for industry awareness.

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

It gives our independent restaurant partners a positive opportunity for growth. So many times a question goes unanswered in this industry and if/when it finally does get answered, the moment might have passed and your optimism might have vanished, and now the opportunity is lost. You call a Morton partner, you get the answer. If it’s not the answer you expected, we’ll work together to achieve success.

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

Over the course of my career, I’ve worked at restaurants, hotels, university and college campuses, catering halls and even owned two restaurants. My whole life has been working for independent owners. I know what’s important and what’s necessary, and price isn’t always the main factor. Partners are looking for people who can answer their questions, give them constructive feedback, and guide them in the right direction. My experience has involved handling a multitude of different circumstances and has led me to some great successes, but most importantly, has led me to the understanding that there’s nothing more successful than a positive (even from a negative) learning experience. Simply put, I will guide my partners in a positive way as much as I can.

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

I make daily efforts to help my customers succeed. Menu trends, pricing, innovation, sanitation etc, are always topics of discussion. My approach is to show the positives in this business, and I feel that customer service and positivity go a very long way.

What is the best part of your job?

The best part of this job is talking with our customers. I really enjoy showing value in the services and items we provide. I also like being a mentor to young and inexperienced owners (and sometimes older owners as well). Being their go-to person is my goal. A partner is very important, but being confident in their business speaks volumes, and I enjoy that.