A not-for-profit reached out to Neuman’s Kitchen regarding their ongoing luncheon program for 250 staff members. The client had used a series of caterers, but after a year each one had run out of ideas to keep the food and experience fresh.
We upgraded the style of presentation, reduced the use of disposable platters and created a six-week cycle menu that changes eight times a year to ensure that the food continues to delight the audience. Seven years later Neuman’s Kitchen is still finding new ways to keep it fresh every day.
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