Customized Corporate Food Services

THE CHEF LOUIE COMPANY ORGANIZATION

   The company was established in 1987 and was organized around the Chef Louie's Food Service Concept.

   The company maintains a low overhead corporate infrastructure for overall general and administrative management functions. We manage each corporate client operation as a separate P&L center to assure effective financial and operational performance controls.

   Each corporate customer’s food service needs are carefully analyzed and a customized “bundle” of services are tailored to benefit the company employees with the right combination of food and ancillary convenience service features. We organize our operations to meet the unique requirements of each client and design our services to provide the desired benefits that meet our clients and their employee’s needs.

OUR CORPORATE MANAGEMENT TEAM

OUR OPERATIONAL MANAGEMENT TEAM APPROACH

Chef Louie's philosophy on staffing a new client's operation is simple. We select and train an on site team that excels in delivering food services that meet our high standards.

OUR TEAM STAFFING STANDARDS

• First: each chef must have the creative talent and food preparation skills to produce food in the style and quality that fulfills the Chef Louie's food service concept.

• Second: our chefs must demonstrate their ability to manage and exploit the talents of the operational staff under their supervision and pull them together as a team..

• Third: each chef must be willing and able to go the extra mile in providing excellent customer services. This means listening to customer requests and responding to them in order to meet or exceed their expectations.

• Finally: each chef is empowered with the authority to manage unique client needs by giving them the flexibility to create menus in response to their customer's special needs rather then imposing standard corporate menus to be served on a daily or rotational basis.