CulinArt is uniquely qualified to provide emergency services for a variety of organizations and is ready to activate services when needed.
Crisis comes when you least expect it. At CulinArt, our goal is to maintain constant preparedness to assist our clients when and where they need us.
Senior VP, Operations
Culinary innovation is at the heart of what we do. Our emergency services menus run the full spectrum, from a bag lunch for 50 to buffet service for 1,000 or any type of meal service up to 5,000 or more. CulinArt can also provide full on-site food services at client locations not equipped with a cafe. Menus are supported by detailed recipe documentation to align with procurement efforts and effect efficient, quality-controlled service. CulinArt’s national vendor network includes contracts with leading mainline distributors for all food, beverage and supplies necessary to our culinary and service program. Our vendors are available at the ready and are fully committed to CulinArt’s emergency services plan. CulinArt’s production facilities can be fully activated within six to 12 hours’ notice. In extreme cases, we have activated delivery services in a matter of minutes.
We recognize that food is the sustenance that sustains the people during periods of humanitarian crisis, emergency services and restoration, and disaster relief and recovery, with men and women working around the clock, away from home and under challenging conditions. CulinArt applies our staunch “food first” philosophy to the management of emergency services and disaster recovery meal programs, just as we do to the dining programs for our Fortune 500 clients, top collegiate institutions, and catered events. We have extensive experience providing emergency meal support activities, prompted by such occurrences as severe weather, power outages, and other utility crises.
CulinArt recognizes logistical planning is critical to success. It is equally important to emphasize the quality we impart in every meal served in an emergency scenario, applying the same commitment to consistent, fresh, scratch-made meals on Day One through Day 30 and beyond. We can provide full on-site foodservices at any location that is not equipped with a cafe. CulinArt maintains contracts with national truck rental companies to provide varying levels of service. All trucks are fully equipped, refrigerated, and utilize GPS.
CulinArt maintains a full-time active roster of executive, management, supervisory, culinary, and service personnel at the ready. We are equipped to remedy emergency issues such as Logistics Coordination, Food Preparation, Service Attendants, and Trucking/Delivery. CulinArt’s regional executive chefs support all components of our culinary logistics, Implementation, and operations plans. Our emergency services staff comprises chefs, drivers, and foodservice workers. We also utilize temporary staffing agencies as needed.
CulinArt maintains the same level of commitment to quality in emergency services as we do in our segmented business lines, up to and including training of staff and safety procedures. CulinArt employs a full-time director of food safety, Shivanand Singh, who has experience as a New York City health and safety inspector. This corporate sanitarian is immediately dispatched to do all site visits, within 24 hours of activation of an emergency services plan. In addition, CulinArt’s director of experience visits all locations, upon activation, to solidify the company’s core training principles of customer service and food safety.
We know the foodservice industry demands a great deal of production, and we are committed to doing our part to preserve resources for this generation and many, many more to follow.
