Fiscal 2014 Revenues: $30,000,000
Food For Thought refined its menu concepts through 2014 and moved to larger “core” station menus that feature consistently popular items that are supplemented by rotating monthly offerings to satisfy higher-end, globally-influenced cravings. Both the regular menus and rotating specials are engineered to included seasonal and local ingredients where possible.
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Quick LooksThe Top 5 Growers
The company continues to explore partnerships with growing, local businesses in the bread, pastry, and dessert markets to develop custom product solutions. It also continues its focus on building company culture and creating “wins” through “Open Book Management” concepts that show how each employee’s role fit into the overall enterprise. Through this approach, FFT says it has realized increased success with customer and employee engagement, something also reflected strongly on the bottom line.
Food For Thought
7001 North Ridgeway Ave., Lincolnwood, Ill. 60712
No. of Contracts
Catering (52%), Dining Operations (48%)
B&I (63%), College/University (27%), Parks/Recreation Centers (5%), Museums/Performance Arts Centers (5%)
Nancy Sharp, president/CEO