Today, we're pleased to introduce you to Jessica, a valued team member who demonstrates our mission and values daily at The Hershey Company.
Metz Culinary Management
Hospitality
Dallas, PA 8,505 followers
A great dining program takes the right ingredients.
About us
Metz Culinary Management was established in 1994 by entrepreneur John C. Metz as a custom dining management service company with a “Guest First” philosophy serving a variety of market segments, higher education, corporate dining, healthcare and independent and public schools. Today, Metz Culinary Management is led by CEO Jeffrey C. Metz. Jeff, a food service veteran himself, who continues his father’s legacy. Under Jeff’s leadership, Metz Culinary Management currently ranks #13 on Food Management Magazine’s list of the Top 50 Management Companies in the United States. In addition to foodservice, the Metz family operates numerous eateries throughout the east coast including beloved national brands: TGI Friday’s, Ruth’s Chris Steak House, and Chick-fil-A; plus, two start-up brands: Marlow’s Tavern and Lucky’s Craft Food and Drinks. The Metz Philosophy is: • Provide great food and hospitality using only the freshest ingredients and as much locally sourced foods as possible. • Motivate employees with opportunities for professional and personal development. • Serve each student and guest with sincere hospitality. • Develop partnerships that are sustainable and mutually rewarding. • Create custom designed dining programs that reflect the uniqueness and culture of each client.
- Website
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http://www.metzculinary.com
External link for Metz Culinary Management
- Industry
- Hospitality
- Company size
- 5,001-10,000 employees
- Headquarters
- Dallas, PA
- Type
- Self-Owned
- Founded
- 1994
- Specialties
- Food Service, Hospitality, Restaurant, K-12, Independent Schools, High Education, Health Care, Business and Industry, Environmental Services, On-Site Dining, Chef-driven, customized dining services, and EVS
Locations
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Primary
Two Woodland Drive
Dallas, PA 18612, US
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1540 Northgate Blvd
Sarasota, Florida 34234, US
Employees at Metz Culinary Management
Updates
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Congratulations to our team at Maryville College for being honored with a Certificate of Appreciation from Tennessee's Gov. Bill Lee. This recognition celebrates the team's outstanding efforts in partnership with Project SEARCH, which provides valuable work experiences for students with developmental disabilities. We're incredibly proud of their dedication and impact! 📸 Seen representing the Metz Culinary Management at Maryville College is general manager James Dulin.
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Metz team members at Archbold Medical Center recently organized a farmers market day for the hospital system. The pop-up event created a fun atmosphere for our guests and team members and highlighted some of the wonderful crops available locally during the summer.
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On day 2 of our culinary clinic in mid-August, our team worked with Tracy Burgio, Paige Haringa, and Dorrie Nang from The Humane Society of the United States. We are excited to use the inspiration and culinary tips shared to create more plant-based recipes that support our 2025 sustainability goal of offering 50% plant-based menus.
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Congratulations to our partners at Albion College and our dining team on opening the college's newest dining concept, Qdoba Restaurant Corporation. 🌯Qdoba is the second-largest fast-casual Mexican chain in the country, and we couldn't be prouder to partner with them.
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Food Service Director, Louisville KY: Metz Culinary Management is growing and seeking an experienced Hospital Food Service Director to lead our AMAZING Team in Louisville KY. Salary 80K plus bonus. To learn more click here: https://lnkd.in/eHqAwivE
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The Innovation Kitchen recently hosted another educational session, this time welcoming team members from our healthcare division. Over the course of two days, Kim Brenkus, MBA, RDN, LD, FAND, our VP of Patient Experience and Clinical Services, introduced the new Patient Satisfaction Playbook. Pictured before departure, from left to right: Kim Brenkus, MBA, RDN, LD, FAND; Jeff Posluszny, Patient Services Manager at Northwest Hospital; Theresa Butler, DM; Adam Gonzalez, DM; Michael Noice, DM; Patti D. Best, CDM, CFPP, Patient Service Manager UofL Hospital; Ian Russell, GM at St. Luke's Hospital; Jimmy Grider, System Operations Manager at UofL Hospital; Greg Polk, COO; Tamecca Goodwyn, System Director of Patient Experience at LifeBridge Hospital.
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Last week, Regional Chefs came together for a two-day culinary clinic focusing on plant-based cooking and culinary leadership. On day 1, the sessions were led by certified master chef Brad Barnes, CMC. Chef Barnes is a 48-year veteran of the professional kitchen, a Certified Master Chef, and President of Pure Food Consulting. We hope you enjoy some highlights from the day.