Proud Partner of Creative Dining Services
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Creative
Dining Services and our chefs understand nutrition across all age groups, from children to seniors to college students.”
The team runs a five-week rotating menu cycle, tracking what performs and replacing what does not.“ We use AI to predict demand and cut waste so we’ re not writing menus nobody wants. For example, down South, breakfast mostly means biscuits and sausage gravy. In the Midwest, it’ s the omelet. We’ ve also discovered that during certain weather patterns, broth soups outsell creamy ones. We flex with our diners.”
Customization carries into how individual meals are built.“ People love to build bowls where you start with a base and then pick your protein, vegetables, and sauce,” Sandra points out. The same approach extends into dietary needs.“ We’ ve developed global bowls without the nine major allergens. They are a hit because people realize you can get customization and flavor without compromise.”
Rices & Grains
Kettle Soups
Pastas
Sous Vide Proteins
Kettle Sauces
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Dips & Spreads
Salads
Sides
Proud Partner of Creative Dining Services
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