Aug/Sep 2013
| Business World Magazine | 225
COFFEE & CAFETERIAS
FiveStarFoodServiceshasadditionallyestab-
lished 40 dining facilities among companies
throughout the southeast. These typically re-
quire some measure of investment from the
company but in order for it to be profitable;
Five Star generally prefers to work with firms
which employ at least 1,000 people. During
the recession, a number of companies ceased
their cafeteria operations, but Five Star has
helped restore the service. As Recher says,
“Companies found it difficult to maintain a
cafeteria, but they didn’t want to take away
this employee benefit.” Through its cafeteria
and micro grill concepts, Five Star can step-
in with its own personnel who cook-up hot
breakfast and lunch, which again includes
options for customizing the menu in accor-
dance with what the company wants. “We’re
able to supply these services more efficiently
and more conveniently than companies can
on their own,” notes Recher. He adds that
these dining destinations as well as the micro
markets have since become more than a mere
resource for appeasing appetites, but very
much something involved in bragging rights.
“We were recently working with a two
large manufacturers who compete against
each other. One went to see the market we
had built at their competitor’s location…
they came back and told us, ‘We want ours
to be bigger and better.’” For some, the mar-
kets or cafeteria option ultimately connote
to company cachet.
