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Food Service Management

DPCG is dedicated to management and consulting of high quality food service at lower costs to our clients.

COST CONTROL - In terms of cost containment, DPCG. is aligned with one of the largest, fastest growing, group food purchasing organizations and related supplies.

•Guaranteed financial budgets

•Innovative problem solving

•Ongoing review of cost controls, vendor pricing and purchasing specifications

•National and regional vendor agreements providing the best value in food purchasing

QUALITY - We uphold strict food standards, never compromising on the quality

•“From scratch” cooking philosophy

•Healthy recipes – lower fat, sodium and cholesterol

•Maximize flavor and eye appeal, while providing “healthy dining alternatives” with freshly prepared foods


•Responsiveness to your needs and requests

•Menus, recipes and systems are all unique to our customers

•We are focused on reducing the “obesity” trend of today’s youth through nutritionally balanced and appetizing meals

•Our nutritionally balanced meals maintain weight control for our adults


•Manage your Food Service as a business

•Empower our managers to be proactive

•An important goal is to ensure that your food service program is compliant with all federal, state and local agencies


•We resolve your food and personnel problems

•Recruitment and retention

•Our corporate dietitian ensures that your menus are nutritious and balanced


•We are part of your team

•We become partners, not just a vendor

• No “we vs them” attitudes


We will be served meals cooked from scratch with fresh, high-quality ingredients. Their menus will be continuously evolving with the addition of new recipes and flavors, inspired by our Chef Council’s ongoing world travels.

Of course, it takes more than good food to please your crowd.

DPCG has more than 10 years of experience serving correctional customers, and we’re always keeping an ear to the ground for feedback on their changing needs. Inmates today want lighter meals, and more flexible dining hours. They want to eat when they’re hungry, not wait until they should be — so they can move on to the next activity in their day.

Will this progressive approach to food service work with your needs and your budget? Absolutely. From day one, you’ll find you have a responsive, thorough, environmentally responsible, and dollar-conscious partner. We’ll work with you to make your program a success, and do everything it takes to give you peace of mind, so you can focus on your other responsibilities, and let us take care of those tomatoes.


We will make it easy for your students to choose their cafeteria as the place they want to eat every day. They’ll look forward to meals cooked from scratch with fresh, high-quality ingredients. They’ll find plenty of the nutritious foods they want, alongside the comfort foods they crave.

Plus, as they expand their horizons with new concepts in the classroom, their menu will keep pace, continually evolving with new recipes and flavors from our Chef Council’s world travels.


How can you tell if a corporate dining program is the right one? When it’s time to eat, your employees’ stomachs rumble as they think about chicken peach poppyseed salad, Italian sausage and gorgonzola cheese pizza, and Panaeng Thai curry with pork–all freshly prepared by chefs in your company’s cafeteria – not at the restaurant or fast food place down the street.

DPCG knows how to make this scenario a reality for your workplace. We understand that busy professionals want to fuel their work day with food that makes them feel good and is made with fresh, high-quality ingredients. They want entrees prepared from scratch, dishes that sizzle yet offer proper nutrition without surrendering flavor.

What our customers are saying

Staff is great.  Very professional and responds time is excellent

Daniesha Baley - CVS

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