What separates a top-tier sales rep from the rest?
Jason Morgan, DSR of the Month at Edward Don & Company, shares how a customer-first mindset, operational insight, and strategic problem-solving helped him earn one of foodservice’s highest honors.

In this episode:
• How Jason uses his restaurant background to anticipate customer needs
• Managing multiple roles: sales, logistics, credit & more
• Navigating industry shifts: price transparency, e-commerce & AI
• Why relationships still matter more than ever
• And yes—a memorable story involving a Willie Nelson concert 🎤

🎧 Tune in to hear how putting customers first creates success that gets recognized.

#SalesLeadership #CustomerSuccess #FoodServiceSales #DSRoftheMonth #SalesStrategy #RelationshipSelling #PodcastEpisode

10 Real Things to Make the Job Fun

So let’s be honest, work is work. But, that doesn’t mean it has to be boring, stressful, or something you just ‘get through’. At W3 Sales we believe that fun isn’t just a perk, it’s a part of the process. From inside jokes to team banter to real vacation and Think Tanks that spark some really crazy ideas we found that building a connected, energized culture makes everything better. So today we are sharing 10 real things we do to make the job fun. And spoiler alert, none of them involve a ping pong table!

This episode is about creating a team that people actually want to be a part of and celebrating the little things that make a huge difference.

Let’s go have some FUN!

In this episode of Confessions Beyond the Food, listeners are taken behind the scenes with restaurant industry veteran and creative powerhouse Mark Brezinski—author of Fork Fight and the visionary behind some of the country’s most iconic dining concepts. From the early days of Macaroni Grill to the launch of Pei Wei and collaborations with brands like Pizza Hut and Velvet Taco, Brezinski has left a lasting mark on the foodservice landscape.

This conversation explores the emotional and often unpredictable journey of building a restaurant from the ground up. It’s a raw, revealing look at the spark of an idea, the grind of execution, and the highs and lows that come with bringing bold concepts to life. From risk and resilience to discovery and consequence, this episode pulls back the curtain on what it really takes to create something enduring in the ever-evolving world of dining.