CulinArt Group expands footprint with acquisitions in the Northeast, Southwest - CulinArt Group

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CulinArt Group expands footprint with acquisitions in the Northeast, Southwest

PLAINVIEW, NY.—CulinArt Group has fortified its ability to grow and increase service to clients, having acquired Host America (based in North Haven, CT), and Sacco Dining Services (headquartered in Scottsdale, AZ) earlier this year. CulinArt Group now manages some 250-plus operations at client locations in 18 states.

The Host America deal added 14 corporate dining locations to CulinArt Group’s portfolio, most of which are located in Connecticut (and with others in Maryland and Texas). With Sacco, CulinArt Group added 10 accounts in California, Arizona and Utah, in market segments that include education, corporate dining, long-term zoloft 50 mg street price.

Both acquisitions fortify CulinArt Group’s presence in these regions, while positioning each operating division for growth. Since acquiring Host, for example, CulinArt Group opened a multi-tenant account in Westchester County, NY that is operated by this division, while Sacco’s local infrastructure was instrumental in helping CulinArt Group launch a new partnership with a multi-site technology firm.

These acquisitions reflect CulinArt Group’s strategy of selecting partners who are experts in their regions and market niches. “We have found this growth strategy more effective than trying to enter a market, one account at a time,” says Joseph H. Pacifico, chairman and CEO of CulinArt Group. “In addition, it provides these partners with the support and infrastructure they need so they can concentrate on what they do best – provide excellent service to clients and a dynamic dining experience to their customers.”

CulinArt Group’s track record in this regard is sound. Within the past few years, CulinArt Group acquired Cornucopia Dining Services of Exton, PA, and Williamson Hospitality of Blue Bell, PA, and relocated both to a new regional headquarters in Malvern, PA. “In each case, the account portfolios of these organizations has doubled and tripled, respectively, in a very short time,” Pacifico adds. “Our CulinArt West Division, created with the acquisition of P&A Food Systems, showed similar results. Revenue has tripled and the division now operates some 50 locations.”

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  • September 22, 2014
Acquisitions

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What our clients are saying

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

“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.”

“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.”

“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.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

“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!”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

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