Tim Morrison has been president of Saga Inc. since he started it nearly ten years ago. However, he was still at the head when Saga Inc. was Marriott ten years before that. Originally from the Ohio area, he grew up in Los Angeles. After he married his wife, Becky, they moved to Indianapolis where he co-owned four pizza restaurants for twelve years. Then, in 1980, he went to work for Marriott which has led to his position now. During his time off of work, he enjoys fishing and golfing as well as spending time with his seven grandkids from his three children. He holds a weak spot for any type of Italian cooking.

Vice President Becky Morrison has been with Saga for about nine years and Tim’s wife for nearly forty. Also from the Ohio area, she graduated from Ohio University with a B.S. in Zoology. She has also worked as a MTASCP and a medical technologist in Indiana, Ohio, and Michigan. In her free time, she likes to be outdoors, cook, and play with her grandchildren. She attributes her love of pork and sauerkraut to her German heritage.

Marty Morrison joined the family business in 1998 as Catering Manager. He grew up in Indiana and graduated with a degree in Architectural Technology from Vincennes University. He later worked for a civil engineering firm in the Hillsdale area for nine years and when his father started up Saga, he asked his son to come on board. Marty shares his dad’s love of golf but also likes to landscape spend time with his wife, a Hillsdale alum, and his two children. He especially likes to eat barbeque.

Kevin Kirwan is the General Manager and has served in this role since June of 2005. After graduating with a BS in Biology he worked in food services for schools like Northwestern University, Butler University, St. Mary of the Woods, Washington University, St. Louis University, and Saint Mary’s College, holding several lead management positions during his 30 years of food service experience.  In addition to serving as a Marketing Director for 23 food service accounts, Kevin also spent over 8 years as a District Manager for a large service company where he managed nine colleges and universities.  Kevin has been a part of designing over 20 different kitchen/serving areas.  Outside of work, he enjoys cooking, water sports, and keeping track of his four children, the youngest being a freshman in college. And while he enjoys a variety of food, spanning from Asian to Tex-Mex, he thinks nothing beats Midwest cuisine and a good charcoaled grilled steak.