The A la Cart Satisfaction Advantage

We thought you would appreciate hearing what some of our clients said about us in a recent customer survey:

General Service:

• Absolutely responsive to customer needs

• You are much more supportive than any other company.

• Excellent support before - with project management - and after start-up with service calls.

System II:

• 100% improvement over our previous system.

• Most versatile equipment on the market.

• We like using the latest technology - it's the wave of the future.

• Well engineered.

• Allows meal delivery at the same time throughout the hospital.

• Solves temperature problems.

• JCAHO and HACCP standards being met better.

• Decreased food costs.

• Patient satisfaction overwhelmingly positive.

• Quality/consistency of food product. Saves on labor.

• Can do more with less labor.

• We received a national award for labor cost cutting.

• Peaks and valleys of labor have been eliminated.

Multi Tech Banquet Cart:

• It' the Cadillac of systems, it does it all.

• It is truly unique...the fact that it performs as a superior hot hold banquet cart, without sterno. It allows us to advance prep and rethermalize food, and it can even be used as a slow cook oven.

• I believe you are truly onto something here.

• Conduvection is the newest, and perhaps most versatile, method of heating in over 40 years.

• I want every plated breakfast (under 300 meals) we do from here on done in the Multi Tech banquet cart.

• When Chef Miran is impressed with the temperature and quality, that says it all!

Chill Tech Banquet Cart:

• The difference with this cold banquet cart is that it is big enough to hold our specialty cold food displays and elaborate presentations. They stay super fresh right up to point of service.

• The fact that we can fit 18 oval serving trays, with 8-10 salads and desserts each, makes this ideal for our larger banquet functions.

• We love it. It can be plugged in and reach a 36 degrees in 20-30 minutes. That's perfect.

• Last week we reclaimed three cold food presentations. Before, they would have gone to waste.