Cooked from scratch. Built around your people.
A four-week rotating menu featuring dishes from Indian, Mexican, Italian, Jewish, Mediterranean, Middle Eastern, East Asian, Caribbean, and American Southern traditions. Every day includes a vegetarian entrée and halal-friendly options.
Menu Philosophy
New Jersey is one of the most culturally diverse states in the country, and our menu reflects that. We don't treat variety as an add-on — it's the core of how we cook.
Each day anchors on a cultural theme, but the always-available stations — salad bar, deli, soup, grab-and-go — mean no employee ever has to eat outside the cafeteria because of dietary restrictions or preferences.
Our Design Principles
- A vegetarian entrée every single day — not an afterthought, a full plate
- No pork in any core entrée; pork appears only as optional add-ons (bacon, sausage, carnitas)
- Halal-certified chicken available daily on request
- One Indian day and one Latin day every week — the two largest demand categories in NJ
- The same dish never repeats within a 4-week window — no menu fatigue
- Seasonal refreshes — summer brings grilled items and cold soups; winter brings braises and stews
Always-Available Stations
Every Day at Breakfast
- Seasonal fresh fruit display and whole fruit
- Yogurt and granola parfait bar (regular, Greek, and non-dairy)
- Steel-cut oatmeal with toppings bar
- Cold cereals including gluten-free, with dairy, oat, and almond milk
- Hard-boiled eggs
- Bakery — muffins, croissants, scones, bagels, English muffins
- Toast station with butter, jams, honey, peanut and almond butter
- Hot beverage bar — drip coffee (regular & decaf), espresso, teas including masala chai
- Cold beverages — OJ, apple juice, milk varieties, filtered water
Every Day at Lunch
- Build-your-own salad bar — 15+ toppings, 4 dressings, grilled proteins
- Soup station — chef's daily soup plus a daily vegetarian soup
- Deli counter — build-your-own sandwiches and wraps, halal turkey available
- Grab-and-go cooler — pre-made salads, wraps, fruit cups, yogurts, hummus packs
- Daily lean option — grilled chicken, fish, or tofu with steamed vegetables (GF)
- Fresh fruit display and whole fruit
- Cold beverages — fountain soda, iced tea, sparkling & still water, lemonade
- Dessert of the day (rotating)
The 4-Week Cycle
Each week has a distinct theme. Employees coming in on the same day across the month get variety. Employees coming in all five days travel the world.
Week 1 — Welcome Week: Global Classics
A familiar start featuring the most recognizable dishes from five major culinary traditions.
| Day / Theme | Breakfast | Lunch |
|---|---|---|
| Mon — American Classic | Scrambled eggs, applewood bacon, breakfast potatoes, buttermilk pancakes, sausage links | Herb-roasted chicken | Quinoa-stuffed peppers V GF | Garlic mashed potatoes, green beans almondine, biscuits |
| Tue — Italian | Tomato & basil frittata, Italian turkey sausage, rosemary potatoes, ricotta toast | Chicken parmigiana over penne | Eggplant parmigiana V | Caesar salad, garlic bread, broccolini |
| Wed — Mexican | Build-your-own breakfast burrito, chilaquiles verdes with crema | Chicken tinga tacos H | Sweet potato & black bean bowl V GF | Cilantro-lime rice, charro beans, esquites |
| Thu — North Indian | Masala dosa with coconut chutney, idli, upma, aloo paratha, masala chai | Chicken tikka masala H | Chana masala & paneer tikka V | Basmati rice, garlic naan, raita, kachumber, mango lassi |
| Fri — Mediterranean | Shakshuka, za'atar scrambled eggs, labneh with pita, feta & tomato plate | Chicken shawarma with saffron rice H | Falafel wrap with tahini V | Hummus, baba ganoush, cucumber-tomato salad, pita |
Week 2 — Street Food Week
Casual, bold, shareable — the global street food experience brought indoors.
| Day / Theme | Breakfast | Lunch |
|---|---|---|
| Mon — NY / NJ Deli | Everything bagels, lox board, build-your-own breakfast sandwich bar | Philly cheesesteak H | Grilled portobello cheesesteak V | Fries, kosher pickles, slaw, black-and-white cookies |
| Tue — Pan-Asian Street | Scallion pancakes, congee bar, steamed pork & veggie buns | Chicken pad thai | Vegetable pad see ew V | Vietnamese summer rolls, cucumber salad, jasmine rice |
| Wed — Mexican Street Tacos | Venezuelan arepas, Salvadoran pupusas, Cuban toast | Al pastor tacos & carnitas H | Mushroom & poblano tacos V | Elote, black beans, trio of salsas |
| Thu — Indian Chaat | Poha, egg bhurji with pav, aloo paratha, vada pav, masala chai | Chicken dum biryani H | Chaat bar — samosa chaat, pani puri, papdi chaat V | Chutneys, pickled onions, gulab jamun |
| Fri — Middle Eastern Street | Manakish, ful medames, pita with hummus, baba ganoush, labneh | Lamb & beef gyro H | Lebanese mezze platter with mujadara V | Lemon potatoes, Greek salad, fattoush, pita |
Week 3 — Comfort Food Week
Rich, warming, memory-making dishes from five traditions of home cooking.
| Day / Theme | Breakfast | Lunch |
|---|---|---|
| Mon — Southern Soul | Biscuits & sausage gravy, cheese grits, fried eggs, country ham, cornbread | Buttermilk fried chicken (Nashville hot available) | Black-eyed pea & sweet potato hash V | Mac & cheese, collards, cornbread, sweet tea |
| Tue — Italian Comfort | Cappuccino bar with cornetti, sausage & pepper frittata, Nutella French toast | Baked lasagna Bolognese | Penne alla vodka or vegan pomodoro V | Caprese, garlic knots, wedding soup, tiramisu |
| Wed — Caribbean | Sweet plantain hash with eggs, callaloo, Jamaican-spiced oatmeal, coco bread | Jerk chicken with pineapple salsa H | Curried chickpea & pumpkin stew V | Rice & peas, fried plantains, steamed cabbage, festival dumplings |
| Thu — Indian Comfort | Puri with aloo sabzi, masala omelet, uttapam, filter coffee, masala chai | Butter chicken with naan H | Palak paneer & dal makhani V | Jeera rice, vegetable pulao, mango lassi, gajar halwa |
| Fri — Jewish Deli | Everything bagel bar with lox, whitefish salad, matzo brei, noodle kugel | Hot pastrami on rye (kosher-style) | Mushroom-barley soup with potato latkes V | Matzo ball soup, half-sours, slaw, cookies |
Week 4 — Chef's World Tour
Regional deep-cuts that go beyond the familiar — dishes employees will actually talk about.
| Day / Theme | Breakfast | Lunch |
|---|---|---|
| Mon — Korean | Kimchi fried rice, pajeon, gyeran-jjim, seaweed rice rolls | Bulgogi beef bowl H | Bibimbap with tofu V | Korean fried chicken, japchae, kimchi, pickled radish |
| Tue — Greek | Greek yogurt bar with honey & figs, bougatsa, spanakopita, Greek toast | Chicken souvlaki with tzatziki H | Spanakopita & revithada V | Lemon-oregano potatoes, horiatiki, pita, baklava |
| Wed — Regional Mexican | Chilaquiles with mole rojo, huevos divorciados, tamales, Mexican hot chocolate | Chicken mole poblano H | Chiles rellenos V | Mexican red rice, refried beans, esquites, fresh tortillas |
| Thu — South Indian | Pongal, medu vada with sambar, upma, coconut chutney, filter kaapi | Chicken chettinad with coconut rice H | Vegetable kootu & Madras sambar V | Lemon rice, curd rice, papadum, rasam, payasam |
| Fri — Texas BBQ | Breakfast biscuits with smoked brisket, loaded skillet, breakfast tacos | Smoked brisket & BBQ chicken platter H | Smoked portobello & BBQ jackfruit V | Cornbread, baked beans, slaw, mac & cheese, pickles |
Dietary & Allergen Legend
V
Vegetarian — No meat, poultry, or fish
VG
Vegan — No animal products
GF
Gluten-free — No gluten ingredients
DF
Dairy-free — No dairy; alternatives available
H
Halal-friendly — No pork; halal protein on request
N
Contains nuts — Tree nuts or peanuts
Cultural & Seasonal Event Menus
Beyond the rotating cycle, we feature special menus for culturally significant days across the year.
| Occasion | Timing | Menu Approach |
|---|---|---|
| Lunar New Year | Jan / Feb | Chinese, Korean, Vietnamese — dumplings, longevity noodles, tteokguk |
| Black History Month | February | Soul food and West African features with daily history cards at each station |
| Holi | March | Indian sweets and savories; thandai; gujiya |
| Ramadan / Eid al-Fitr | Varies | Extended breakfast window; Middle Eastern and South Asian feast for Eid |
| Cinco de Mayo | May 5 | Regional Mexican menu — mole, tacos de pescado, aguas frescas |
| AAPI Heritage Month | May | Weekly features — Filipino, Thai, Japanese, Indonesian |
| Juneteenth | June 19 | Red foods celebration — BBQ, red velvet, watermelon salad |
| Hispanic Heritage Month | Sep 15 – Oct 15 | Weekly country features — Puerto Rican, Dominican, Colombian, Peruvian |
| Diwali | Oct / Nov | Indian sweets bar (ladoo, barfi, jalebi); festive thali |
| Thanksgiving Week | November | Classic American feast with vegetarian and halal entrées |
| Hanukkah | December | Latkes, sufganiyot, brisket |
Sourcing
Food is only as good as what goes into it. Here's where ours comes from:
- Primary broadliner — Sysco or US Foods for dry goods, proteins, and staples
- Local NJ/NY produce distributor — fresh produce delivered three times per week
- Regional specialty suppliers — Patel Brothers for South Asian, H-Mart for East Asian, local bodega partners for Latin and Caribbean
- Halal-certified proteins from a dedicated supplier, handled separately in the kitchen
- Coffee from a regional roaster (Hoboken Roasters, Rook Coffee, or similar)
Allergen & Accommodation Protocols
Standard Allergen Practices
- Every ingredient logged in our POS; employees can scan an item to see allergens
- Top-9 allergens labeled at every station
- Dedicated color-coded cutting boards and utensils; separate fryer oil for GF items
- Allergen-safe prep area for special requests
- Annual allergen-awareness training for all staff
Special Accommodations (24-hour notice)
- Strict kosher — sourced from a certified kosher caterer partner
- Full halal menus beyond daily availability — for Eid celebrations or departmental events
- Medical diets — diabetic, low-sodium, renal-friendly; chef prepares with 24-hour notice
- Pregnancy-safe menus — all ingredients listed with mercury levels and soft-cheese warnings
- Religious fasting accommodations — extended breakfast service during Ramadan
Ready to see this menu in your cafeteria?
Tell us about your workforce and we'll customize a program for you.
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