brochure

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Cafeteria Concepts, Inc.

Chris Cox

615 596.7088

[email protected]

Café & Vending Services

Cafeteria Concepts Café & Vending Service

Table of Contents

Bundled Services Concept

Concept Summary …………………………… 3

Cafeteria Services

Cafeteria Services …………………………… 4

Culinary Standards …………………………… 5,6

Current Menu …………………………… 7

Equipment Installation …………………………… 8

Electrical requirements …………………………… 8

Facilities & Staff

Commissary Facility …………………………… 9

Company Background …………………………… 9

Vending Services

Vending Services …………………………… 10

Beverage Plan-O-Gram …………………………… 11

Snack Plan-O-Gram …………………………… 12


Concept The core of the concept is simple. Make the decision to provide an employee cafeteria

financially feasible. Most mid-tier employers want, and need a convenient on-site eatery for

their employees but cannot justify the investments for leasehold improvement and /or

management contracts required to build, staff, and manage kitchen and cafeteria operations.

Our centralized production process eliminates redundant

plant, property, and equipment investments, minimizes staff

requirements, and maximizes productivity. Our kitchen

facility becomes your kitchen facility. The central kitchen

serves the needs of multiple clients’ eliminating the need for

kitchen facilities at your site. The food is produced in our

commissary and sent to your facilities for retherm &

presentation with some items arriving hot in thermal

transport containers.

This shift to centralized production also allows us to eliminate

the cost of the additional kitchen staff that would be needed if

separate production facilities were maintained. This allows

commissary production to be made in larger batches to meet

the needs of multiple clients enhancing productivity and

resulting in lower unit costs. The only staff required at your

site relative to cafeteria operations is cashiers.

The second major

component of our

approach involves the bundling of services. We ask our

clients to place their coffee, vending, and new cafeteria

contracts under our management. The higher margin coffee

and vending contracts blended with the lower margin

cafeteria operations work together allowing us to

comfortably maintain a cafeteria operation with affordable

food prices for your employees.

Our bundled concept simplifies management of all your food

& beverage services placing them under one umbrella with

one point of contact and one service tech.

The core of the concept is

simple. Make the decision to

provide an employee cafeteria

financially feasible.

We centralize production,

eliminate redundant

investments, improve efficiency

& productivity and bundle

similar services to make the

math for the investment work.


Cafeteria Services Cafeteria Concepts has developed a unique business model that allows mid-tier employers the

ability to offer a full service cafeteria to their employees without the expense of building out or

maintaining a full on-site kitchen operation.

Our approach centralizes the majority of the production process while essential elements are

finished on-site. We utilize a blend of commissary resources in conjunction with decentralized

presentation, temperature maintenance, and retherm assets to provide our service. This simple

shift maximizes efficiency, reduces cost, and makes the previously unobtainable a reality for

your employees.

The investment is ours to make. We install and maintain our own equipment. No leases, no

subsidies, no complicated arrangements; just a standard services contract. The risk is ours.

Build outs and structural changes are not required. Our concepts will comfortable fit into the

average break room. Our footprint in your facility is minimal. The typical installation will

include one to two 2-tier Custom Deli hot buffets. This 2-tier unit can display five to ten entrée

on the upper lever and as many accompaniments on the lower shelf. We pair this presentation

with a salad bar, and a grab-n-go merchandiser featuring convenient ready to eat sandwiches,

salads, cold sides and desserts.

The result is an abundant variety of offerings to please any taste or budget. Menus are

presented a la carte and include daily offerings tailored to the demands of the client based

served. Our white collar, high-density office space menu has an emphasis on casual dining

theme offerings with a full line salad bar. Our industrial offering is calorie intensive and

emphasizes comfort foods with hearty sandwiches and available healthy choices. Both

environments focus on choice and budget.

Our staff is experienced and innovative and includes the former Director of Catering for

Vanderbilt University, & the Non Commissioned Officer in Charge (NCOIC) of base food service

operations at Fort Bragg. Our President, Chris Cox, is a recognized leader and consultant in the

area of senior nutrition where he redefined the food distribution paradigm and best practice for

the industry achieving previously unobtainable results. We understand food service logistics,

volume production, and service the way it use to be.

We have a solution that is uniquely suited to solve the post flood food service operation needs at

A.O. Smith. We have deployed this solution to two HCA facilities employing in excess of 700

personnel with outstanding results. We are ready to deploy this solution for A.O. Smith.

.


Culinary Standards

Culinary Standards... The Cornerstone of Excellence

Food excellence is only attained through the perfect execution of the culinary basics. We have identified core culinary competencies and have created standards for each. It is by these standards that we support a culture committed to culinary excellence. These standards along with our core culinary values have been created to ensure the highest level of food quality for our employees & guests.

Our mashed potatoes are made only from fresh potatoes, never instant. Every menu in our dining program is written for each client based on regional

preferences and seasonal availability. Our Guests can find vegetarian selections in our dining program. Cookies, muffins and pastries are baked fresh daily. We do not add MSG to any of our recipes. Deep-fried foods are cooked in non-hydrogenated oils. Whenever possible, alternative

cooking methods other than fried are offered. All soups are made from scratch, never canned or frozen. We use only fresh mushrooms, not canned. We use only fresh fruit, not canned. Only dolphin-safe tuna is used in our recipes. Food is only purchased from inspected and approved sources. Culinary team members use recipes to ensure quality, consistency and nutritional

accuracy in the food that we serve to our guests.

Freshly Baked Breads We bake a wide variety of breads fresh every day. All of our delicious pies, cakes and cookies are baked throughout the day for a taste that's undeniably fresh.

Quality Burgers & Sandwiches

We use only the finest, freshest meats for our grilled burgers and sandwiches. We treat The Grill the same way we would our own family barbecue — and that means fresh!


Fresh Vegetables

Whenever possible, we'll always use fresh vegetables in season, not frozen. If fresh vegetables are not available and we must use frozen, we make sure that they're the best possible quality. Cooking methods include sautéed, grilled, roasted, steamed or braised.

Quality Coffee

Our l line of coffees represents the tradition and taste of great coffee. Consistent flavor, rich and flavorful with a hint of sweetness, good body and aroma are all terms used to describe our wonderful coffees.

Garden Fresh Salad Bars

Visit our Endless Fresh Garden Bar and make your very own salad sensation. Fresh garden greens, crisp vegetables, premium cheeses and toppings, and a variety of dressings

Quality Meats & Cheeses

We are proud to say that our meats and cheeses contain no fillers, gluten, artificial colors, flavors or trans-fat. We wouldn't put anything in our products that you wouldn't put on your own table.We use pure beef, pork and poultry, and real spices. Our ham is trimmed by hand the old-fashioned way, and our turkey and chicken is oven roasted, just the way you roast yours.

We proudly serve Boars Head Brand meats & cheeses.


Current Cafeteria Menu


Cafeteria Equipment Installation The following equipment will be installed for A.O. Smith cafeteria operations:

2 2-Tier Custom Deli Hot Food

Displays

1 Burlodge Retherm Cart

Signage

2 Cashier Stands with Registers

Décor & Aesthetic Enhancements

1 Cold Food Merchandiser

1 Carlisle Salad Bar

The equipment listed will permit moderate to high volume service with easy access & good

traffic flow through the planned facility. All equipment is self serve and permits each guest to

portion their own food.

Electrical Installation

The proposed equipment requires the following electrical service;

2-Tier Hot Food Display: 240v, single phase, 4-wire 30a circuit.

Burlodge Retherm Trolley: 208v, 3 phase, 4-wire, 30a circuit

Cold Food Merchandiser: Standard Outlet


Commissary Facility

Cafeteria Concepts has the facilities required to ensure that production meets or exceeds the needs of your

cafeteria. Our central kitchen is located in downtown Nashville at 700 Ewing Ave. We have convenient

access to all major interstates and can get to any area of town within minutes.

The Facility was used under contract to produce over 1,500 hot meals daily while simultaneously

producing 2,000 frozen meals daily for Nashville’s homebound seniors. We have 4,500 square feet of

production space equipped with a modular hot line that allows for quick reconfiguration based on

production needs. The facility has been designed with sustained volume production capabilities.

Company Background

Cafeteria Concepts management team has led Nashville’s catering and contract food market for over 15

years. We have an established track record of leadership and innovative concept designs that uniquely

answer our client’s food service challenges. Our expertise ranges from catering intimate Belle Meade

affairs to managing major production contracts.

The core of our staff has worked together for over 15 years. Everett came to us by way of Vanderbilt

University where he was Catering Manager for an award winning dining services group. Ray Hawkins

retired from the Army where he was the NCOIC over food service operations for Fort Bragg in NC.

Chris Cox is our principle and brings 25 years food service experience. His previous assignments have

included working with one of Americas nine Master Chef’s; staffing the industries hotels and country

clubs, and developing a concept for senior nutrition that has redefined best practice for the industry.

During our years of catering we came to realize that we were servicing a niche market while overlooking

the potential of developing a concept that capitalized on the much larger noon time B&I meal market.

Cafeteria Concepts is our answer to that opportunity

It allows employers in the B&I market with limited resources and facilities to offer the benefit of an

onsite eatery. For us, it capitalizes on an opportunity to continue to lead the pack with innovative

concepts that redefine possibilities.


Vending Services

Vending is a business where differentiation is difficult to achieve. The reality is that we all sell Coke,

Pepsi, and Frito Lay brand snacks. What separates one vendor from the next? Focus.

Most vending companies focus on a specific bottler, Coke or Pepsi, and the

relationship they can cultivate. This relationship has its advantages. Major vending

company’s profits stem from the rebates bottlers offer in exchange for exclusivity.

What’s missing from this scenario? How about the

customer!! In vending you can choose to focus on

the back office deals made with bottlers, or you can

focus on serving the needs of your customer. We

have chosen the customer. Our success is driven by

providing clean, attractive equipment in good

working order offering national brands tailored to the

regional and location specific preferences of our

customers.

You will find both Coke and Pepsi products in our

lineup offered in cans and bottles. In addition to

these leading names, we slot generic brands for the

price conscious consumer. Your employees will have

an abundance of choice at prices they feel

comfortable with.

We slot a full lineup of snacks and candy that we

monitor for likeability. If something isn’t working

we pull it from the lineup and slot another item.

Most of our snacks are in 1oz bags with some larger packages offered. The goal is

simple: diversity of price point and offering for our clients that effectively serves the

needs of our customers.

A customer centered focus rich with diversity of offerings and price points drives sales higher than back

office deals. Switching to a customer focused vendor increases the potential you have for higher

commissions. More importantly, it improves employee satisfaction with the benefits provided in the food

service operation.

Most vending

companies

focus on a

specific bottler,

Coke or Pepsi,

and the

relationship

they can

cultivate. This

relationship has

its advantages.

Major vending

company’s

profits stem

from the

rebates bottlers

offer in

exchange for

exclusivity.

What’s missing

from this

scenario?

How about the

customer!!


Beverage Vending Plan-O-Gram


Snack Vending Plan-O-Gram

brochure

Documents

employee cafeteria

new cafeteria contracts

caf vending services

similar services

bundling of services

vending contracts

kitchen facilities

food beverage services