Six weeks from contract signature. Week 1 is kickoff and menu design. Weeks 2–4 are hiring. Weeks 5–6 are training and soft launch. Week 7 is full launch.
We often help clients transition from a national operator or self-op setup. The Food Service Manager we hire for you will coordinate the transition, including staff retention where possible.
No. We only operate existing kitchens. If you're planning a new buildout, we're happy to advise on design — but the construction and equipment are your project.
We typically start being economically viable at 150 on-site employees for a breakfast-and-lunch program. Below that, the fixed staffing cost makes per-meal economics difficult. We can sometimes help smaller sites with a lunch-only or grab-and-go-only model.
Yes — and it can dramatically reduce your subsidy cost. We operate the POS and handle all payment processing. Most of our clients use the moderate subsidy model (roughly $5 breakfast / $8 lunch).
Yes, as add-on services. Executive catering, all-hands meetings, holiday parties, and special events are quoted separately. Your existing program covers the daily cafeteria; events are scoped per-engagement.
We currently operate in New Jersey and the greater tri-state area. If you're outside this footprint, reach out anyway — we'll be honest about whether we can serve you directly or recommend a partner.
Initial term is 24 months from full launch. After the initial term, we renew automatically for 12 months unless either party gives 90 days written notice. Annual price increases are tied to CPI and capped at 5%.
Let's talk about your cafeteria.
Call us, email us, or fill out the form above. We respond within 1 business day.
