Sanese Services, Inc.
Major Segments Served(e): B&I (75%)
Vending accounts for about half of Sanese's volume. Manual foodservice in B&I, college and K-12 locations represents about a third. The company also delivers pre-plated, chilled lunches (made in its Columbus production center) to schools through its Lunches Kids Love program.
Sanese recently landed the exclusive right to operate the Capitol Café at the Ohio Statehouse in Columbus. Its Catering by Design division won the venue's preferred catering services contract.
CL Swanson Corp.
Major Segments Served: B&I (87%)
CL Swanson is part of a group of companies that also markets financial mangement services and business software to clients. It is primarily a vending company but does realize about a fifth of its revenues from dining operations, catering and convenience retailing services. Most of this comes from the B&I segment.
Currently, CL Swanson is increasing the products offered in its its Better-4You healthy eating program. It is also adding more Asian-themed dishes to satisfy increased demand for such offerings.
Thomas Cuisine Management
Major Segments Served(e): Hospitals (50%), B&I (45%)
Thomas has grown its business in Utah and expanded into Colorado, Oregon and Nevada. The latter came through a contract with International Game Technology, which calls for it to manage the firm's cafeteria and catering programs in Las Vegas and Reno.
Other recent initiatives include adding rotating and stand-alone branded, proprietary healthy eating concepts, developing sustainable practices and implementing "green" initiatives throughout its organization.
Creative Dining Services
Major Segments Served(e): College/University (49%), B&I (14%), Parks/Recreation (14%), Eldercare (10%)
CDS was launched in 1990 in partnership with two Michigan colleges. The newest concept in its mix of national and proprietary brands is Frankie & Charlie's Pizza. The concept features made-to-order pizzas that are never "unblessed" (i.e., without a quick coat of olive oil around the crust and a dash of cheese-herb blend).
CDS is also working with an outside consultant to determine strategic initiatives for both itself and the hospitality marketplace for the next decade.
Major Segments Served: B&I (90%), College/University (10%)
Epicurean Feast continued to expand its geographic reach in the past year. It added several new regional business development directors in New York, New Jersey, Delaware, Maryland, Virginia, Pennsylvania and the District of Columbia.
The company also launched an enhanced grab-and-go program called Fast & Fresh/Gourmet to Go. Another addition was a new corporate executive chef, Todd Boule. Boule had served as senior executive chef in the Olympic Village at the 2004 Athens Summer Games.
Fitz, Vogt & Associates, Ltd.
Major Segments Served: Eldercare (74%)
Fitz Vogt has embarked on an aggressive marketing campaign—complete with new logo and tag line—to raise awareness of its services with its core segments, primarily senior dining. It also partnered with Southern New Hampshire University to create a culinary training program called Culinary for Seniors.
Culinary for Seniors is a two-day event that provides hands-on and classroom food production instruction aimed at residents of assisted living centers and nursing homes. Another new initiative is a dining orientation program for new assisted living residents called Fresh Beginnings.
Pomptonian Food Service
Major Segments Served: K-12 (98%)
Pomptonian manages cafeterias and some vending operations in about 250 primary and secondary school locations in nearly 60 districts. Like most companies operating in the K-12 segment, it has been working to find healthier meal alternatives to offer clients.
In one high-profile nutrition promotion event, Pomptonian joined members of the New York Jets NFL team and the governor of New Jersey for one of the company's lunches at a school site.
Major Segments Served: B&I (83%), College/University (13%)
Founded 20 years ago, Corporate Chefs primarily operates in white collar business dining environments and colleges in New England, New York, New Jersey and Virginia. More than twothirds of revenues come from operating onsite cafés and a quarter from catering operations. Client sites include the Ledgemont Center corporate complex in Lexington, MA, and the Clock Tower Place in Maynard, MA.
Continental Dining & refreshment Services
STERLING HEIGHTS, MI
Major Segments Served: B&I (59%), Convention/Conference Centers (16%)
Continental realizes about a third of its revenues from dining operations and about 45 percent from vending. Its catering services are highlighted by two cruise ships that it owns and uses to host events. In the past year Continental expanded its banquet and conference business. It created a new district manager position for banquets and updated all its café and catering menus and signage. Significant new accounts include the Google café in Ann Arbor, MI, and a second golf course in Oakland Township, MI.
Brock & Co., Inc.
Major Segments Served: B&I (72%), K-12 (13%)
Brock celebrated its 80th year in business in 2007 by continuing to expand in the private/independent school segment. This was a market that it first entered through a contract with Massanutten Military Academy in Woodstock, VA. However, the company's principal business remains B&I. Its corporate dining clients include T. Rowe Price Associates, the Washington Post, the Academy of Natural Sciences and Drinker, Biddle & Reath, LLP.
Food Management's 2007 Top50 management companies continued: