The legacy of Ken Schmidt

It serves 2,000 meals a day. Killingbeck says the quality of the food is excellent, noting that he eats there when he’s on campus and not working remotely.

“It’s all made from scratch,” he said.

According to Killingbeck, among the most popular items are the balsamic glazed chicken breast, reduced sodium tomato basil soup and the Italian beef sandwich.

And don’t forget the weekly specials.

“As an employee I do,” he said.

Hours are 7am-3pm daily, though employees can use it at any time, with access granted via their employee badge. In offhours, the selections are more limited, though there are pre-prepared items that can be heated in the microwave.

One other difference at Munson is the fact the cafeteria is operated by a contracted company, Sodexo, which supplies food and cafeteria service to 100 million consumers daily in 53 countries. Killing- beck says the chefs onsite at Munson are actually employed by Sodexo.

Because it is a health center, it is heavily regulated, which extends to the foods prepared for patients, including those who might have dietary restrictions.

At Interlochen Center for the Arts, business is booming in the summer, when the campus welcomes 3,230 camp students from 40 countries and 52 U.S. states and territories, about 1,470 students each week. It also hosts more than 1,300 employees as well.

Interlochen’s main dining center is Stone Cafeteria, located in the heart of campus. Two other cafeterias, Lochaven and Pinecrest, are open in the summer to accommodate the influx of students and employees. The cafeteria is provided free of charge to students, parents of students, and hotel guests, and free shift meals are provided to staff and volunteers. Family members of employees may eat at the cafeteria for a nominal fee.

Paul Hickman, the director of dining services, says Interlochen’s cafeterias offer a variety of stations: hot entrees, soup options, salad and deli bars, and a wok station. Individuals with food allergies and other dietary needs can enjoy a wide variety of clearly-labeled menu items that are gluten free, vegetarian, or vegan.

With both staff and students living on the premises, Interlochen provides three meals a day to its 576 academy students and the nearly 1,500 student campers each week. If patrons are feeling creative, they can avail themselves of the wok station with flavorful veggie options like bean sprouts, edamame, or water chestnuts, and season them with everything from curry to soy sauce. Ramen enthusiasts can choose a broth, protein, noodles, and other add-ins.

Perhaps unique among employee cafeterias, Interlochen grows some of its own food.

“Many entrees and soups are made from scratch, and menus are updated weekly to feature fresh local produce, including vegetables and greens from our on-campus garden,” said Hickman.

In 2022, Interlochen harvested 1,900 pounds of fresh, organic produce from its greenhouses for use in its cafeterias.

“We also work with many local farmers and food suppliers, including Cherry Capital Foods,” he said.

During the summer, the cafeterias are open 7am-9am for breakfast, 11am-2pm for lunch and 5pm-7:30pm for dinner.

In the fall, the academy hours are 7am9:30am, 11am-1:30pm and 5pm-7pm.

Hickman says the ramen station is very popular during the academy year.

“Other popular items include anything grilled, breakfast for lunch and French fries,” he said.

Given the nature of its business, the employee cafeteria at Grand Traverse Resort is open for two different shifts, 11am-2pm and 3pm-5pm, seven days a week. Rizzo says that allows employees from nearly all shifts an opportunity to get something to eat. For a $5 ticket, an employee can partake of the salad bar, a hot food item, and two sides, plus bakery items such as muffins or scones. With 10 booths and a couple different TV sets, it allows employees to catch up on the day’s news, socialize or simply relax for a bit.

Rizzo says among the most popular items are the lasagna and burgers. The resort also offers a special one day each week when the lunch is free. The same is true on holidays, providing a perk for those employees who have to work on Christmas, the Fourth of July or the like.

When the cafeteria proper isn’t open, an Avanti market offers grab and go items, from sandwiches and snacks to beverages.

Grab and go is also a staple at Team Elmer’s DoMor Café, which started as a way for its crews to grab breakfast or lunch quickly before or during the work day. It’s staffed by two women who co-owner and company spokesperson Tonya Wildfong says keep the wheels turning.

“If you’re looking for a hot Italian sandwich that is oh-so gooey with cheesy deliciousness, or a hot and spicy pulled chicken sandwich that makes you want another – or maybe no-bake cookies that are better than your Mom’s – Cathy and Kim get it done,” Wildfong said.

The café was retooled and renamed in the wake of COVID and inflation as a way to meet the company’s needs, bringing in Louie’s meats and a custom Team Elmer’s DoMor cream cheese.

“The cafe is named after one of our pieces of equipment used to grade driveways and parking lots. It’s also a play on words as we believe our crews can ‘do more’ regardless of the project,” she said. “They are skilled, extreme problem-solvers, and like to serve by building better communities.”

While many take their food and run, there are some tables where workers can take a quick break. Given the nature of the company’s business, it’s no surprise it opens early: the hours are 5am-1:30pm. So it’s also not surprising that the breakfast items are among its most popular items, as are the hot cheesy spicy Italian sandwich and the chicken bacon ranch wrap.

Like at Munson, the public is welcome. It also offers catering services, and both in-person and online ordering.