Production

Food presented to your customers should provide balance to the eye and entice the palate—all in a clean and inviting atmosphere.

Cafeteria customers dine on grass-fed burgers and local produce.

Students and teachers break bread together and see improvements in tardiness, absences, behavior, illness and focus.

From traditional recycling and composting programs to exotic technologies utilizing big data, black fly larvae and drawing water out of the atmosphere, the high-tech giant is at the forefront of the battle for a sustainable planet.

New TUG automated delivery units make the nearly three-block trudge between the Reading Hospital’s production kitchen and its new Healthplex patient tower, eliminating a time-wasting and alienating use of labor.