Spreading the talents of our chefs and cooks across production of thousands of meals each day, we significantly lower the cost of each meal.  This coupled with our tremendous buying power results in our ability to deliver already prepared meals for less than most institutions can purchase their unprepared food. 

Your facility is thus able reallocate unneeded food service staff to other key areas of your organization.

Reheating is done either in traditional ovens or cook/hold “rethermalizing” ovens which do not need any venting or fire suppression systems.  These later units bring food to the proper temperature and then hold the food at proper serving temperature; the units are portable and do not require any hood and ventilation system.

Advantages of this off site cook/chill individual meal process:

• Extremely Clean In-Facility Serving Kitchen
• No Serving Delay
• Food Quality Well Above Expectations