The Morton's Experience
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How it all began... Morton's actually exists today because of...hamburgers! Years ago, before co-founders Arnie Morton and Klaus Fritsch really knew one other, they both worked at the Playboy Club in Montreal. The club was changing the menu, and Klaus cooked a hamburger that was sent out for Arnie to try. Arnie burst into the kitchen, demanding to know "Who cooked that hamburger?" When Klaus stepped forward, he wasn't sure if Arnie was going to be pleased or not but was relieved to hear him say that it was the best he'd ever tasted. From that day forward, they called it the "Million-Dollar Hamburger"! More than 3 decades later... Morton's has grown to over 75 restaurants, but the vision is the same today as it was when we opened our first restaurant in Chicago in 1978. Quality. Consistency. Genuine Hospitality. Driven by the desire to provide genuine hospitality–for our guests and our employees–we offer a setting where people truly care about one another, and show it in everything they do. The high level of respect and enthusiasm that runs through our entire organization is evident in many ways, including the longevity of our staff and managers, some of whom have been with us for decades. Morton's achievements are not limited to its four walls of the restaurants. Our culture is one that's also committed to community service, both locally and nationally. |
 Morton's co-founders Arnie Morton and Klaus Fritsch, circa 1978  When Morton's released, "Morton's Steak Bible," we partnered with the ProStart Foundation–an organization that provides scholarships for students pursuing culinary arts. Select students are awarded with the "Morton's Chef Choice" scholarship. |
Meet some of Morton's valued employees who support the company's vision and mission in everything that they do.
Raul Adorno, Regional Director of Operations
Raul just celebrated 14 years with Morton's. He started as a bartender at NY-West Street, advanced through positions there and at Stamford and Toronto, and opened 10 new locations as a trainer. He was GM at West Street on 9/11 and then worked on a special project with Allen J. Bernstein to make sure all displaced employees found other jobs with Morton's. He's been a regional since February 2002.
Why he stays: "I love the Morton's culture and people. The organization is phenomenal, the best company I've worked for. People are treated fairly and with respect and there's always the environment of opportunity."
Good advice: "If you come into work everyday like it's your first day, you're going to do fine. If you have a passion to serve and take pride in what you do, Morton's really values that. It's one reason we have people who have worked here for 25 years."
Cynthia Maxwell, General Manager in San Francisco
Cynthia started with Morton's as a server when San Francisco opened in 1994. She had previously managed a couple of restaurants but, with two young children, she wanted timed to spend at home. Before long she was pegged as head trainer at the restaurant, then , as she stayed and took on more responsibility, inquired about becoming an AM. After 18 months as AM, she was promoted to GM.
Why she stays: "Morton's is very accommodating and has let me stay in San Francisco, knowing I have family and ties here. The company walks the walk about family being a priority."
Good Advice: "If you work hard and with integrity and honesty, you could stay with Morton's and be very successful at whatever you do.
