Operating Standards

To guarantee that every meal is of the highest quality, our chefs have established an operating plan that is supported by clearly defined procedures. We have aligned our standards with the Green Restaurant Association and maintain comprehensive procedures in the areas of:

  • Sustainable food
  • Waste management
  • Water conservation
  • Bio-based disposable products
  • Energy efficiency
  • Safe food handling practices
  • Food production and industry productivity standards

By building upon proven strategies in these critical areas, our culinary group is guided through their daily routines, ensuring each dish meets our rigorous standards of excellence.

Basic Operating Guidelines:

At IMAGINE Culinary Group, we have built a series of guidelines that incorporate our business values into our everyday operations. These guiding principles include:

  • Menus designed to give top priority to seasonal foods
  • All foods prepared from scratch
  • The strict use of local, sustainable ingredients
  • Monthly themed food events and tastings
  • Celebrity chef cooking demonstrations
  • Monthly nutrition education seminars for our customers
  • Customized monthly financial reporting for clients
  • Web based marketing and promotional programs
  • The use of compostable products in our kitchens
  • Effective on-site training programs for group members
  • Facilities are HACCP (Hazardous Analysis Critical Control Points) compliant
  • All culinary personnel are ‘Serve Safe’ certified by the National Restaurant Association