Corporate Dining Services - CulinArt Group

Corporate Dining Services

Feed the body, feed the mind

Food served in the workplace is more than just a cafeteria with a few options. From full-service cafés featuring made-to-order ethnic dishes, coffee bars and even unattended micro-markets, to executive dining, catering and special events, CulinArt supports the Corporate Dining marketplace with customized programs designed to keep your employees productive and satisfied – not to mention healthy, given Corporate America’s recent interest in improving the healthfulness of its workforce.

CulinArt’s clientele in this segment covers a variety of industries, including technology, finance, law, energy, pharmaceuticals, retail, fashion, advertising and publishing, among others. The success of CulinArt’s adaptation of retail dining to the corporate sector matches innovative program development, cutting-edge concepts and contemporary menu design with cooperative partnership opportunities.

CulinArt maintains memberships in and supports the Society for Hospitality and Foodservice Management and the International Facility Management Association.

Culinary Innovations

 

Today’s workplace is filled with diversity – and the menu in the company café should be no different. CulinArt ensures diversity and variety in every style of service – from cafés and coffee bars to catering and special events. Our Culinary Development team ensures that CulinArt is at the forefront with regard to quick service, dining trends, innovations and breakthroughs in menu design.

The team compiles new menu ideas on a constant basis, collecting ideas and resources from magazines, dishes cooked in CulinArt cafés and at catered events, food blogs, trade publications, dining experiences in restaurants, visits to farms and markets, meetings with food product representatives, and national food and nutrition conferences. See CulinArt’s latest news and events.

 

Wellness Solutions

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Most, if not all, of CulinArt’s corporate dining clients have moved to a more healthful menu approach. Many of our client partners are self-insured and looking at employee health with respect to downtime, sick days, etc., as well as indicators such as weight and diabetes. In such environments, healthy selections are growing by double-digits, annually.

A healthful menu that appeals to all diners – omnivores, vegans, vegetarians, those with allergies, those looking to avoid gluten – is just one of CulinArt’s wellness solutions in this segment. Other solutions include: integration with company fitness centers to provide customers with incentives to both work out and make healthful choices; farmers’ markets that bring fresh produce and other products into the workplace; and health fairs and other educational events featuring our wellness and nutrition professionals who can make a personal connection with your associate populace…and more. We are committed to accommodating all of your employees’ eating habits and creating a healthy environment for optimal productivity and consistent energy levels.

 

Sustainable Solutions

CulinArt has initiated a number of programs in conjunction with our corporate clients and strategic partners to promote social responsibility. With a commitment to reduce our environmental impact, we have successfully partnered with clients to realize environmental goals while increasing guest awareness. Cited below are several of our most successful sustainable solutions.

  • Kitchen composting using clearly identifiable waste containers with 100% compostable bags used for all food waste. In a facility with roughly 500 employees, this system is composting over 200 gallons of waste per week, reducing the amount of tonnage needing to be picked up for landfill each week.
  • Elimination of paper invoices – for all catering and guest service functions, as well as paper copies of all financial reports. Additionally in this initiative, CulinArt has partnered with our vendors by requesting only electronic copies of daily deliveries.
  • Common markets – throughout all the regions where CulinArt provides food services, local co-ops and common markets are identified for purchasing opportunities.
  • On-campus gardens – that function as a source for fresh produce and herbs for use in the company kitchens.
  • Farmers’ markets that replicate thriving local farmers’ markets found across the country. These are similar to a local produce stand – complete with scales for weighing produce, and featuring a wide variety of seasonal fresh fruits and vegetables as well as creamery and dairy offerings.

Marketing Solutions

Corporate dining facilities face a lot of competition when it comes to attracting their employees’ lunch time dollars. As such, having an aggressive dining services marketing strategy is essential to building patronage. When you can keep menu monotony at bay and generate excitement about your café, your revenue potential soars and your employees enjoy healthier and more satisfying dining options.

At CulinArt, we develop concentrated marketing initiatives that are driven by the unique wants and needs of our clients. We analyze customer satisfaction and then use that data to customize our marketing strategies so we can more effectively promote our services to your employees.

Along with limited-time retail promotions spotlighting particular menu categories (e.g., chicken sandwiches, breakfast, burgers) and daily specials, our marketing and sales team also initiates themed promotional events, such as holiday, seasonal, and cultural themed events to help convert your company’s daily café experience into a more uplifting and satisfying dining experience.

Technology Solutions

CulinArt provides our corporate dining clients with cutting-edge and intuitive web-based platforms, applications, and technologies that enhance all levels of the customer experience. Our innovative solutions not only increase the speed of service, but they provide our clients with easier and more efficient ways of managing their dining programs.

Our Dining Service Technology Solutions include:

  • Online Ordering – Customers can place orders via computers, tablets, or smartphones.
  • Cashless Payment Systems – Diners can choose from a variety of cashless payment systems, including debit/credit cards, bank application transfer payments, and even payroll deduction, thereby maximizing your revenue potential. Click here to read a cashless payment success story.
  • Digital Menu Boards – Digital menus help facilitate optimum guest engagement at any corporate dining services facility. Digital boards can display menus and daily specials (as well as other messages), and messages can be changed as needed in real-time.
  • Webcams – Well-positioned webcams allow customers to make more informed decisions about when to visit the dining facility or café. They can access the video feed at any time to see when the facility is busy and when it isn’t.
  • Web-Based Accounting Software – Our easy-to-use web-based accounting software program allows for unit-level financial reporting, which transfers information instantly between our dining service locations in the field and our corporate office.

The technology solutions offered by CulinArt help our corporate clients enjoy greater quality control and increased productivity as well as improved budget accountability for food costs, labor costs, inventory control, forecasting, and cash management.

 

 

Food Safety Practices

PrivateSchool-FoodSafetyA good corporate dining program starts with providing a safe and sanitary environment for both your culinary team and your dining guests. At CulinArt, our goal is to provide your organization with a food safety program that exceeds the inspection regulations of local health departments.

Our corporate food safety practices are maintained at the absolute highest levels in the restaurant industry and include:

  • Mandatory monthly Safety Training and Development Workshops
  • ServSafe® certification accredited by the National Restaurant Association
  • Registered ServSafe® Instructors located in all of our geographic areas
  • A nationwide partnership with Shoes For Crews, a leading provider of safety footwear for the hospitality industry
  • Our Director of Food Safety supervises all initiatives and programs
  • Regional safety coordinators help implement and qualify all safety initiatives
  • A partnership with our insurance provider for risk assessment inspections to help identify and resolve potential safety issues before they arise
  • Selecting and purchasing foods only from approved and highly-qualified vendors who are regulated by federal, state, and local laws
  • All food products are thoroughly inspected by our vendors before delivery, and then again by our team members before preparing and serving
  • All team members, at both the management and associate levels, are trained in ServSafe®/HACCP procedures, which include proper temperature control (receiving, cooking, cooling and serving), storage, and personal hygiene

Financial Solutions

CulinArt’s corporate dining programs are customized to meet the unique culinary needs, corporate culture, and business requirements of each client. We work closely with you to develop dining programs that will not only provide your employees with the high quality food and first-class amenities they deserve, but also a cost-conservative dining solution that you can be proud of.

We provide your organization with customized financial management solutions – including stringent purchasing and accounting strategies – that greatly enhance the quality, variety, and level of food service at your dining facility. By utilizing customer-driven menus and programs, we help you achieve top-line revenues, greater participation, and lower overall costs.

Cafe Design Consultation

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From concept to design to construction, CulinArt can transform your corporate café into a beneficial asset. Over the years, we have built valuable partnerships with some of the country’s leading architects, designers, and equipment retailers. It is the strength of these partnerships that allow us to fully satisfy the facility and service renovation needs of our corporate clients.

CulinArt’s resources in the short- and long-range planning of corporate dining facilities and services include:

  • Schematic Design – Our designs optimize traffic flow, visual appeal, and workspace efficiency.
  • Concept Development – Every project’s concept development is managed by a team of professional marketing managers, operational executives, and consultants, each of whom are experts in food industry trends and program development.
  • Equipment Layout – Our well-established vendor relationships help us to equip your kitchen with top-of-the-line products at a fraction of the cost.
  • Construction We have management personnel onsite during construction.

In short, CulinArt specializes in designing and creating dining facilities and services that best suit the stylistic, operational, and cultural needs of each corporate client.

What our clients are saying

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“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.”

“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.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“Just came back to campus after a year of pandemic [and] just want to say that I can really tell the effort that both dining halls and all of the other locations are really putting in to make us students still feel like there is more than enough food available, good food, fresh food, healthy food. I don't think students are aware that there is such a food shortage/worker shortage and that what goes on behind the scenes must be a logistical nightmare. But I recognize it at least :) the staff was been so friendly and kind, even in the very rare occasion when something took longer than expected I could tell they were trying their absolute hardest to provide it fast and with great quality. Great job to all of them, this one student greatly appreciates the effort you all do. -Student, Stony Brook University”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“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!”

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