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Gourmet361° “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 comissary 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 chairs.

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.

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