Take-home Offerings Take Off at T. Rowe Price - CulinArt Group

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Take-home Offerings Take Off at T. Rowe Price

OWINGS MILLS, MD., March 31, 2021—CulinArt Dining Services at T. Rowe Price is now providing take-home dinner meal kits, special holiday meals, and groceries as part of an effort to promote social distancing, provide more convenience to associates, and boost volume in response to a remote-work option.


The offerings are available at the company’s locations in Owings Mills, Md., Baltimore, and Colorado Springs, Colo. Five dinner kits are currently available, comprising center-of-plate proteins (such as Herb Roasted Turkey Breast or Vegetable and Cheese Lasagna), side dishes, and desserts. Most popular are the Chimichurri Flank Steak and Rotisserie Chicken Dinners. There is even a kit for children consisting of pasta and meat sauce, broccoli, garlic bread, and chocolate chip cookies.


Sales were slow at first, says John Scheeler, director of dining services, as some T. Rowe Price associates started coming back to work on-site in late summer. A marketing campaign launched on the client’s intranet gave sales a big boost, as did promotional signage in the dining centers and the selling efforts of café managers.


The customers at T. Rowe Price are a fairly captive audience, so a key focus for the team is marketing the ability of the Nutrislice app to provide associates with just about any meal requirement they may have, whether it is at work or at home. Associates order the meal kits through Nutrislice, a contactless menu and ordering app used throughout the T. Rowe Price campus, along with lunch meals as well as groceries-to-go. Use of Nutrislice helps promote social distancing in the cafés and proved to be the catalyst needed to jump-start the dinner program. “We are doing well each week in sales and we are getting stronger as more associates return to campus,” Scheeler explains.


To promote the meals, the team made a video about how to order the dinner kits and reheat them. The video portrays items included in the dinner kits which feature instructions on how to reheat the meals at home. Starring Executive Chef Mashaye Barr and Catering Manager Miri DeMastus, the video also gives a quick demo of how to prepare the meal.


The meal kits come in 12-inch-square boxes including all items individually wrapped and a marketing flyer. “This really allows the associates to have a one-stop shop while at work,” Scheeler says.


The operation has also been offering a variety of chef-prepared meal packages to help associates celebrate holidays with family and loved ones. For this past Christmas, packages included entrees (e.g., Spiced Sliced Honey Glazed Ham), sides (stuffing, sweet potatoes, salads, etc.), and pie (apple, pecan, pumpkin). “We are also selling the items a la carte, if someone just wants to get their favorite holiday dish,” Scheele adds. Take-home packages were also prepared New Year’s Eve (appetizers) and Valentine’s Day (a five-course menu for two complete with roses).


Retail items available through the operation’s On the Go Groceries program include fresh produce, assorted salads, lunch meats and cheeses, pasta, sauce, and—given the popularity of such items during the pandemic—paper towels and toilet paper. “This is a newer offering we have added for our client and it just starting to take off,” Scheeler says. “We get a lot of folks asking about the composed salads and the produce.”


The dinner meal kits, holiday packages, and groceries help associates in the social distancing effort and make it easy and convenient to participate in dining services. All programs “help associates feel better about coming back to campus,” Scheeler says. “They can order their lunch for the day with the Nutrislice app, and, at the same time, they can order a dinner kit to take home to feed their family—and any extra groceries they need for the home.”

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  • March 31, 2021
Corporate News


What our clients are saying

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“I will say lunch was pretty awesome today.”

“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.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“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.”

“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”

“My 6th grade daughter is a "picky eater" and a vegetarian but she really enjoys the food on the menu at SSFS and the thoughtfulness that goes into your menu planning. Thanks to your cooks and meal planners.”

“Thank you all for such a wonderful grand pasta buffet on Friday! Everything went so incredibly smooth - from set-up to break-down. The menu was thoughtfully planned and the lunch was such a treat and undeniably delicious - the best I’ve ever had! I have heard only glowing reviews of the luncheon. Thank you guys today and every day!”

“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!”

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