Cutting corners on food service can cost thousands in the long run
Chapters across the nation are putting trust in foodservice companies that they will deliver on their promises. But to some companies, the chapter is just another number. Not at Greek House Chefs.
Let’s agree that cutting corners on foodservice could end up costing the chapter thousands in the long run. And no, we are not talking about the chapter or leadership itself cutting corners, we’re talking about going with the cheaper bid because the company promised the moon and stars, knowing they can’t sustain that type of promise.
Let’s also agree that some companies will say anything to land a fraternity or sorority foodservice contract. They might promise homemade food, healthy meals, happy chefs, AND over-the-top events, but let’s face it, with an undercut budget there is no way a chapter is going to get all of those things.
We see it day after day when chapter houses need to switch service mid semester:
- They’re getting frozen food
- They are served chicken tenders and mac and cheese on repeat
- They have unhappy Chefs with few benefits and low wages
- They are paying high prices for events that are underwhelming.
Chapters across the nation are putting trust in foodservice companies that they will deliver on their promises. But to some companies, the chapter is just another number. Not at Greek House Chefs. Every single contract we write goes through a process with multiple levels of oversight. From our Sales Team, to our Operations Team, to our Compliance Team ensuring that the contract has the right amount of labor, a proper food budget, taking into account a checklist of items so we are providing the best service, the best jobs, and doing it right the first time, saving you money and a whole lot of headache in the long run.
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