Corporate Dining, Inc. - Products & Services

Operations Assessment and Recommendations (OAR)

The Operations Assessment and Recommendations Program has quantified all of the operational, sanitation, customer satisfaction, business, financial, and food quality aspects of on-site dining.

OAR problem solving has been conducted in over 500 on-site dining sites in the United States.

The problem is defined with the owner, data is gathered, a site inspection is conducted (if necessary), external data is compared and recommendations and a project schedule are submitted to you.

You will have the solution, financial impact and process steps to solve the problem.

The ability to solve immediate problems cost effectively

FoodMark - Benchmarking

The FoodMark program is a data sharing program, which quantifies, validates and interprets corporate dining service data. If you would like further information on joining this program, please contact us.

Traditionally, everyone in our industry "counts the chickens" differently. The partners are able to submit, share, compare, assess and follow trends of the dining service data for corporate cafeterias. The information can be refined by region of the country, building type, population of building and owner's financial objectives.

If you are always improving, you are ahead of the competition

Request for Proposals

Dining service Requests for Proposals are a unique blend of qualitative and quantitative purchasing of products and services. We must always remember, the customer has to buy the food or beverage product in order to maintain a low cost.

Corporate Dining conducts single facility, regional and national multi-facility bid processes for our clients. Blending your operational requirements for high quality and low cost with your general conditions and legal terminology provides a concise measurable process. Including requirements such as qualitative and financial guarantees, HACCP incentives and customer satisfaction monitoring tools, will gain maximum value at minimum cost.

References for single, regional and national RFP processes are available upon request.

The Request for Proposal Process can result in strategic change in your dining services

FoodMark - Continuing Education

As part of our ongoing interest in, and committment to, education in on-site dining, we provide two key elements to the industry:

Workshops - The workshops are designed to be interactive experiences for liaisons and management of dining services. The custom designed workshops include the Process of Benchmarking, Request for Proposal, Customer Satisfaction, Value of Dining Services and Operating Agreements.
STEP (Self-paced Training & Education Program) - This is a continuing education program developed to assist dining services. By providing an organized career path with sponsors along the way, the employee morale and productivity increases, turnover and cost decreases.

Educate rather than train

Strategic Planning

The elements of dining service include space, equipment, personnel, management, human resources, maintenance, utilities, furniture & fixtures, janitorial and design development. A multiple facility corporation will spend millions of unnecessary dollars each year on non-core business requirements.

Identifying the corporate goals, constructing a business plan, gaining senior management support and implementing a work plan, will reduce your annual operating expenses significantly. The use of space, investment, utilities, management time and operating costs will be reduced by developing and implementing a strategic plan for dining services.

You will have the solution, financial impact and scheduled road map to solve the problem.

Please feel free to request references, case studies and financial results of strategic plans developed for Fortune 500 companies at RequestInfo@corporatedining.com.

Problem solving puts out fires; Strategic PLANNING builds the future

Continuous Improvement Programs

This program supports liaisons by conducting customer satisfaction, quality compliance and financial performance monitoring. It is based on the discipline of benchmarking.

It is a comprehensive program that establishes baseline performances, measures and records success and rewards the participants through an incentive program.

The CIP program can measure internal practices against external results with the confidential clearinghouse of data supplied by FoodMark^TM

Design and Development

The design team has developed over 250 dining services facilities. From Concept Development through Construction Management we customize our role to fit your needs. Two examples of varying roles:

FDC (Foodservice Design Coordinator) - This role is developed to assist the owner when it is more advantageous to utilize an equipment provider or local CAD operator to develop the drawings. The FDC will assist the owner in developing dining programming documents, national design standards, budget projections and monitoring the drawings and installation.
Design Development - This role is developed to assist the owner when it is not more advantageous to utilize an equipment provider or local CAD operator to develop the drawings. Complete Concept Documents, Schematic Design, Construction Documents, Bidding and Award and Construction Management is provided to the Owner for each project.

Effective design has long term customer satisfaction and owner cost impact