Metz & Associates, Ltd., Treat America Food Services, Southern Foodservice Management, Inc., MMI Dining Systems, Thomas Cuisine Management

26 Metz & Associates, Ltd.

DALLAS, PA
www.metzltd.com

Sustainability continues to be a major initiative for Metz, which issued a new corporate positioning statement pledging to do its part in being a good environmental steward of resources. As part of that commitment, Metz has inked partnerships with state organizations like PA Preferred, Ohio Proud and Jersey Fresh to use local products where possible (it also hosted PA Preferred and Ohio Proud days in many accounts to encourage local product purchasing by customers).

In other “green” initiatives, Metz recently launched several trayless programs, instituted widespread recyling programs and begun several composting programs. It also recycles fry oil as biofuel. A new K-12 mascot, Scout the Eco Eagle, now tours schools to promote healthy eating and environmental awareness.

Among other initiatives undertaken in the past year are Decentralized Dining, which increases personalized dining service for nursing home residents by bringing dining staff out of the kitchen and into the dining room; a freshly baked pizza concept for school dining programs; a new smoothie program; and a sushi program for schools and B&I.

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27 Treat America Food Services

OVERLAND PARK, KS
www.treatamerica.com

Treat America made a huge leap in size thanks to a pair of acquisitions last year. In August it acquired two division of Crystal Foods: the C.A.F.E. Group, an Indianapolis-based dining services provider serving the B&I market, and Capital Vending, which operates vending services in central Indiana. Three months later came a deal for Calderon Brothers Vending, also based in Indianapolis, a major vending operator in the state that also managed several corporate cafes.

Together, the deals doubled the size of Treat America's vending business and increased manual dining operations by about 20 percent. Manual foodservice now accounts for half the business, while vending, along with some OCS, concessions and catering, accounts for the other half.

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28 Southern Foodservice Management, Inc.

BIRMINGHAM, AL
www.southernfood.net

Manual dining operations account for about 70% of Southern's revenues, with vending providing much of the rest. Its client base includes big corporate names like Hertz, State Farm Insurance, Lockheed Martin, the Atlanta Journal Constitution and Blue Cross Blue Shield of South Carolina as well as public entities like NASA Marshall Space Flight Ctr., the U.S. Dept. of Homeland Security, the U.S. Coast Guard Aviation Training Ctr. and Fermi National Accelerator Laboratory.

Last year, Southern initiated a partnership with a global facilities services firm to pursue bundled services business as part of its strategy to grow in today's down economy. It also expanded its Smart Cuisine healthy dining program, converted to the Boar's Head deli concept in its onsite dining operations and implemented its SFM Cares sustainable operations program.

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29 MMI Dining Systems

FLOWOOD, MS
www.mmihotelgroup.com/dining

A division of the MMI Hotel Group, MMI Dining manages dining and catering operations for the Hotel Group's 16 Southeastern lodging and resort properties, most of them located in Mississippi and Florida. In addition it offers contract dining service management to various outside clients, including private schools and colleges, boarding schools, nursing homes, long term care and behavioral health facilities, businesses, resorts and clubs.

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30 Thomas Cuisine Management

MERIDIAN, ID
www.thomascuisine.com

Thomas created TCM University, a training facility and virtual campus focused on developing leadership and culinary skills throughout the company. It also developed and implemented a web-based financial operating system to streamline process and provide real-time detailed financial information at the unit level. On the culinary end, the company continues to emphasize healthy offerings and sustainability in all its market segments. It has also been leveraging “lean” operating principles into both its production and retail operations.

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