Before we serve our first meal, we learn everything possible about a client. We incorporate surveys, menu reviews, service needs and the results of our focus sessions with management and employees. This enables us to develop a collective set of goals and objectives that define our level of services, the quality of our menus and the size of our operating budget. We personalize our services to meet the needs of the Client. This usually includes such matters as hours of operation, menu offerings, catering variations and themes, type of pantry service and staffing needs.

As a food service management company, we are hired to manage the budget and provide the staffing for the cafeteria and all related food services. The scope of our service includes providing an on-site Food Service team including a General Manager or Chef/Manager, line cooks and other food service personnel. They operate all of the daily services including cafeteria/kitchen operations, vending and pantry service, catering service, office coffee and vending services. Every client receives additional support from a District Manager, Director of Operations and top Management Personnel.