Thomas Cuisine Management’s dietitians and nutritionists work to create health-conscious recipes using local, seasonal fare. With detailed nutritional analysis reporting, we can show your foodservice customers the quantifiable difference that healthy, local eating makes.
Local food requires local commitment. While we are certainly happy to see more companies talking about local food sourcing and sustainable practices, Thomas Cuisine Management enjoys the leading edge when it comes to established relationships with local vendors who provide fresh, quality ingredients. Our partnership with local companies has been a priority from the start and allows us to lead by example when it comes to sourcing, sustainable practices, and our strong commitment to existing and future business partners. Many of our ingredients and foodservice supplies travel less than 250 miles to our kitchens. By shipping local distances, we create less road pollution and more fresh options. We also scratch-make many menu items to limit surplus food waste. The waste we do create is largely composted and recycled. Real silverware and glassware limit plastic trash in our foodservice outsourcing operations, which minimizes our impact on community landfills. Thomas Cuisine employs these and other sustainable foodservice practices out of civic pride, not as a marketing gimmick. This comprehensive philosophy requires dedication to our clients, employees, their training, growth opportunities and mindfulness of sustainable practices to continue our excellent culinary and business leadership practices.