Food For Thought achieved 100% client retention in the past year while adding 30% new growth. It completely re-engineered all point-of-service concepts with new marketing and customer-centric marketing collateral, as well as seasonal menus sourced from local farmers. It also launched a new Culinary Leadership Board comprised of operators.
Major Segments Served:
B&I (68%), College/University (12%), Parks/Recreation Ctrs. (10%), Museums/Perf. Art Ctrs. (10%)
No. of Contracts