building your own foodservice program

Once the decision has been made to review the benefits and costs associated with an employee foodservice program, the next step is to decide on the design of the foodservice facility. Unfortunately, research shows that most new employee foodservice facilities are built with little planning and without a clear picture of the final objective.

making a plan that works best for you

We think that a great new facility or the renovation of an existing one must start with a thorough plan.We start with clear knowledge of your specific objectives. We understand that no two companies have the same foodservice needs. Thus, no cookie-cutter facility plan will be used. We then work closely with you to get a firm understanding of the final operating budget with any and all limitations. All local health codes and design standards are strictly followed with future possibilities for addition taken into consideration during the initial planning.

taking action

We then work closely with architects to take you concepts to design to suit the needs of your company. We will work on your behalf to acquire all necessary equipment and décor, and being that we are not affiliated with any one manufacturer we can advise with no partiality. Last, we will provide complete operational analysis whether we are your chosen café operator or not! Our goal is to build a working relationship based on trust in our expertise and it starts with you knowing that your end goals will be our end goals as well.