2018 March

Date — March 2018

Become a Food Waste Warrior with Us

Did you know that forty percent of food purchased in America is wasted? Stop Food Waste Day is coming up on April 27th and here at CulinArt, we are committed to being...

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  • March 27, 2018

Recipe: Wild West Grain Salad

Our Wild West Grain Salad is not only easy to make, but it's very tasty! Two types of grains create the base of this salad: wild rice and quinoa. Both...

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  • March 19, 2018

Celebrating Registered Dietitian Nutritionist Day!

Today, in honor of Registered Dietitian Nutritionist Day, we're introducing some of our corporate and regional RDs and celebrating the work they do in our accounts each and every day....

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  • March 14, 2018

Going Further with Food

At CulinArt Group, we're celebrating National Nutrition Month with Whole Grains all month long, while the Academy of Nutrition and Dietetics has a focus of "Going Further with Food", something we...

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  • March 12, 2018

Celebrating National Nutrition Month with Whole Grains

For the month of March, we will be highlighting a few things –the nutritional benefits of the superfood whole grains as well as how they are used around the world,...

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  • March 5, 2018

What our clients are saying

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“The CulinArt team has been great to work with and has been super flexible. Having worked with other dining services at different institutions, having a dining team that is open to menu changes has been a great resource for our events. ”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“What a night! You and your team rocked it and made us look like stars. Great working with you and know we will have more chances to work together on future events.”

“The dinner I had tonight at Forman was not only the best meal I have had at Forman in the entire time I have been here, it was the best meal I can remember having anywhere in a long time. [It] was a restaurant quality meal, and it added to the enjoyment that the two young ladies serving me could not have been more charming. What an energizing way to finish a weekend eating a dinner like that.”

“Just want to take a moment to thank you for running such a great kitchen. It’s been a huge benefit to have such a delicious and various assortment of foods to choose from, all without having to leave the building. I’m always amazed at the daily variety and the quality of food that is offered. The cafeteria has made my food choices as easy as can be.”

“Yesterday I ordered the special (Bloody Mary Burger) which was one of the best burgers I’ve ever tasted, [but] this e-mail is not to praise the burger.  Eating the burger reminded me of the great service, professionalism, the smiles, the knowledge and the great food that I have come to love each and every day.  Your team, who really work as a team, take their time to explain nutrition and meal ideas, and encourage healthy eating.  I wouldn’t change one thing about this crew. I would like to extend my heartfelt gratitude for their hard work each and every day.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

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