Culinary Center
RE Services began the culinary center in 1970. From a very humble beginning with only two employees, the culinary center has grown to over fifty employees and has become the centerpiece of our food service operation. With so many similar items that all vending companies sell, fresh food is that unique selling point that separates competition. We want to know and be confident that our food is the freshest and the sanitation and food handling is absolutely “state of the art.”
Our culinary center is an ultra modern facility, which caters to the needs of production, packaging and storage space, including thousands of square feet of walk-in refrigerators and freezers. Staffed by professional food service personnel skilled in food production, menu planning and dietetics, the culinary center assures our customers a wide variety of freshly prepared products with eye and taste appeal, properly prepared under rigid standards of sanitation and housekeeping.
Vend-Sys and HACCP
Our food menus rotate seasonally and with our Vend-Sys production software, we monitor our food sales daily. Our production standards ensure that the foods we offer are the freshest possible. Food items are shipped each night in temperature-controlled trucks to the entire operating territory. They are stocked in our machines the next morning.
In addition, our culinary center follows the Hazard Analysis Critical Control Point (HACCP) program that establishes a systematic 7-step approach to control food borne illness outbreaks. In addition, all management personnel have completed Serv Safe training courses.
