A Whole New Degree of Foodservice Excellence
50,000 Sq Foot Facility, USDA Approved, Breakfast, Lunch, Vending, Retail, Five Hot Menu Options Daily, Top Quality National Brands, Freshness, Health-Conscious Selections, Locally Sourced, Experienced In All HACCP Protocols, Cost Effective, Elation, 50,000 Sq Foot Facility, USDA Approved, Breakfast, Lunch, Vending, Retail, Five Hot Menu Options Daily, Top Quality National Brands, Freshness, Health-Conscious Selections, Locally Sourced, Experienced In All HACCP Protocols, Cost Effective, Elation,
T H E
N E X T
B E S T
T H I N G
The next best thing to your own USDA approved, 50,000 square feet of commissary. Gourmet361º, is more than ‘just” a provider with over a decade of experience in providing onsite café & food services for corporations, government, industry, education & specialty venues. We’re a game changer. That’s because we don’t view ourselves as an autonomous vendor, we view ourselves as an extension of our clients. We understand that we only succeed when their vision becomes our vision, when their concerns become our concerns and most important when our resources become their resources. If you think you already know everything there is to know about food service providers that means either one of two things; You’re already one of our clients, or you’re in for a very pleasant surprise.
U.S. Department of Agriculture APPROVED!
K E E P I N G
Dining areas aren’t rooms that hold ‘captive audiences’ during meal times, they’re social gathering places where sharing these meals creates a sense of community
S TA F F
H A P P Y
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K E E P I N G
M E N U S
I N N O VAT I V E
At Gourmet361º, our vision is a simple one, to produce the kind of meals that are anticipated… not avoided, and to adhere to standards of quality and freshness that are as impressive as the menu items themselves. While some would find it challenging to maintain this artisan level of creativity and quality, it helps that our “canvas” is about 50,000 square feet and augmented by state of the art equipment and some very talented culinary ‘artists’. Because we deal with what is often perceived as a ‘captive audience”, many use it as a chance to cut corners, by focusing on quantity not quality. At Gourmet361° we view is as an opportunity to excel. That’s because our corporate culture is built around creating foods that are alive with flavor and nutrition. Case in point, most of the 1000+ menu items we offer are prepared from scratch using the freshest most authentic ingredients possible. Why? Because we respect the power and passion of food. Dining areas aren’t rooms that hold “captive audiences” during meal times, they’re social gathering places where sharing these meals creates a sense of community, and comfort, and in the process, a great—and appreciative workforce. Because of this, our resources and staff are focused on delivering 100% excellence 100% of the time.
W T A O
WE RESPECT THE POWER THE BEST AND PASSION OF FOOD
WORLD OF POSSIBILITIES
MENUS THAT THINK GLOBAL, SOURCING THAT STAYS LOCAL
Gourmet361º's Commitment To The Environment Includes Sourcing Products That Are Organically Grown without synthetic pesticides and fertilizers
Penne Marinara With Black Olives & Peppers, Chicken Française, Classic BBQ Chicken & Ribs, Empanadas, California Wraps…more than never being boring, when we say our menus represent a world of possibilities for food lovers, we mean it! Yet no matter to what parts of the world our recipes ‘take’ us, the ingredients we use are sourced from suppliers that are as close to home as possible… whenever possible. Aside from promoting community development and the fact that locally produced foods are fresher and with less carbon footprints and chemicals than those grown/produced elsewhere, keeping it “close to home’ promotes environmentally sound practices. Plus we find using all those fresh sourced ingredients make our already impressive menu selections even better.
Humanely Raised to minimize the use of antibiotics and other chemicals Fairly Traded Ensuring an improved quality of life in agricultural areas Sustainably Grown Via agricultural practices that conserve energy and protect natural habitats and water quality
STAFF THAT’S TRAINED TO SERVE & CERTIFIED FOR SAFETY
GOURMET361 UNIVERSITY
G361º University USDA and ServSafe protocols implement and integrating HACCP systems Front of house dynamics
It takes more than prestigious training and an extensive resume to join Gourmet361º. That’s because we don’t hire any culinary professional or support staff until they complete a program we call G361ºU. Gourmet361º ‘University’ includes everything from USDA and ServSafe protocols to a complete understanding of how to best implement and integrate HACCP systems into any foodservice or commissary setting. Aside from this comprehensive approach to the operational side, we also devote substantial time to ‘front of house” dynamics using a curriculum very similar to those employed by leading hospitality chains. Why this almost obsessive level of training for foodservice professionals? Simple. Because while they’re employed by us, who they’re really representing is you.
WE DON’T HIRE JUST ANY CULINARY PROFESTHE BEST SIONALS
$7 & SAVVY
KEEPING YOUR BOTTOM LINE ON TOP OF OUR LIST
With Us, Boring Is Never On The Menu!
Given the highly volatile costs of supplies and labor, it’s easy to see why savvy clients aren’t always impressed by the productivity gains that result from our foodservice programs. Though that quickly changes as soon as they review the costs and realize the only affect we have on their bottom line is a positive one. How do we contain costs without containing expectations? Well, it helps to have a 50,000 square foot, USDA certified facility that was designed specifically for producing culinary quality …yet do it in unprecedented quantities. But quality in quantity is only part of the story—especially in today’s world of ever changing cost structures. How do we keep you ahead? By employing sophisticated computer modeling and analysis of every aspect of the program from menus, recipes and portion control to labor and manpower. Every aspect is thoroughly audited both before, and during, implementation to ensure maximum efficiency. In addition, our on site staff monitors the popularity of every menu item, and shares this information with us in real time. By tracking this data we can identify potential loss centers, before they happen, and ensure we’re satisfying those in accounting, as well as those in the cafeteria.
BREAKFAST Eggs cooked to order Omlettes Pancakes French Toast Biscuits Bacon Sausage Wraps Fruits Crepes Muffins Cold & Hot Cereals Yogurts
LUNCH Chicken Marsala Veal Francaise Veal W/Shrimp Meatballs In Tomato Sauce Italian Sausage W/Onion & Peppers Grilled Portuguese Sausage Pork Cubs W/Shrimp And Clams B.B.Q Chicken Penne Rustiche Sirloin Steak Salteado Chicken Stew Chicken Marinara Roasted Pork Loin Grilled Tilapia Ziti Primavera Steak Milanese Veal with Shrimp in Garlic Sauce Roasted Oven Chicken Grilled Chicken Salad Pork Chops Siciliano Beef Stew with Beans Grilled Whole Chicken BBQ Steak Mauricio Veal Napoletana Chicken Francaise Chicken Milanese Pork Steak Grilled with Onions
WHERE YOUR WAY IS OUR WAY
Our MenuMaster System which monitors “what’s hot and what’s not” and keeps fine tuning selections to ensure a satisfaction rate as close to 100% as possible.
There was a time when facilities the size and scope of ours catered almost exclusively to the ‘corporate and cafeteria trade.’ Then again there was also a time when audio cassettes were the best way to listen to music on the go and Apple was something you ate while listening. We live in a world where change is the only constant. Conventional cafeterias have given way to entities with names like “Grab & Go”, “Pop Up Cafés” etc. Yet as the saying goes “the more things change the more they stay the same”. In this case, what’s staying the same is the demand for excellence, understanding and accountability. Aside from working ‘round the clock’ to improve the experience we offer--regardless where we’re offering it--from full-service dining, to coffee and concept cafés, to education and vending options, we’re putting our decades of expertise to work in other area as well. Today that means our MenuMaster system which monitors “what’s hot and what’s not” and keeps fine tuning selections to ensure a satisfaction rate as
Introducing G361App, a unique service that will allow for real time contact with staff, client and diners.
close to 100% as possible. Tomorrow that can mean G361App, a unique service that will allow for real time contact with staff, client and diners. Regardless where the future takes the world of foodservice, rest assured quality, consistency and commitment will always be the most important ingredients for success…and no company is more experienced in working with those ingredients than Gourmet361º.
A T S R P
AS CLOSE TO A 100% SATISFACTION RATE AS POSSIBLE THE BEST
WHERE VERSATILITY & QUALITY ARE ALWAYS ON THE MENU
We Offer The Entire Food-Chain A network consisting of a USDA-certified facility & satellites capable of providing up to 10 hot menu choices daily—and with full HACCP integration. A team of award winning culinary and foodservice professionals trained & certified in Food Service Protection (ServSafe) A logistics staff that ensures all items prepared off site will arrive when and how specified An operations staff that ensures budgetary or logistical requirements never compromise the freshness, nutrition or quality of our menu items.
Why Gourmet361º? For over a decade we’ve been known as one of the area’s most well regarded providers of turnkey foodservice solutions to Cafeterias, Vending, Retail, General Catering and providers of outsourcing related services. Or to put it another way, when it comes to foodservice related services, we offer the “entire food-chain”. In short, because we oversee every level of the process “in-house”, we’re perhaps the only area provider of cafeteria foodservice solutions with the resources to provide our clients with a boutique-like’ level of services and innovation, as well as economies of scale that never economize on quality” If you’re ready to experience why we’re known as “the next best thing” to actually adding a USDA-Certified, state of the art, 50,000 sq foot commissary to your existing operation, contact us today.
THE NEXT BEST THING THE BEST IS HERE
357 Wilson Avenue Newark, NJ 07105-4212 973.568.6818 www.gourmet361.com
50, Me tion 50, Me tion