Every office admin coordinating a food catering program – heck, every person who’s ever lived! – has heard it or said it: “I’m vegetarian,” “I hate pickles,” “is this spicy?!” Everyone has food preferences, and people feel very strongly about them. And for good reason! Food is extremely personal. What might be too salty or not sweet enough to one person, could be the complete opposite for another. We at Chewse get it. Not only because we care about your whole team’s food things – but we have food things ourselves! 

When it comes to food catering, office admins have heard it all

You’ve got enough on your plate without having to worry about what’s on theirs. You’re constantly managing the deliveries coming in, if new hires are acclimating, if people will come to your events – the list goes on! With a laundry list of things to do in a day, your team’s food things and office meal program are two things that don’t have to (and shouldn’t) be included.

You’re probably the person in the office that everyone turns to for every. single. thing. Which is totally fine! You probably knew that going into it. Even just observing and chatting with our own Office Love Manager, we’re constantly blown away by all the projects he’s working on – including for our other cities. All while juggling Slack requests, impromptu drop-bys, and general office and culture enhancements. 

When it comes to food – for events, for meetings, for office meal programs – you don’t want to leave anyone out. But it’s also hard to make everyone happy! Everyone seems to be trying the latest diet or juice cleanse but there’s no way snacks that meet all of the very specific food things will fit into your budget. What’s an office admin to do?!

Office Admins taking care of food catering

Food things? Let us explain.

Food things, you’ve probably picked up on it by now but let us explain further. 

Food things = food preferences, quirks, favorites

Janet’s food thing is probably different from Chad’s. And don’t even get us started on Nikki and Larry’s food things! Sometimes these requests are a little crazy, but we all have very particular tastes for things. Like we mentioned, what’s questionable to you might be the #bestthingever to someone else. 

Why even is that? Why do people have very different affinities for tastes, flavors, and textures? According to science, we’re born to discern between five different types of taste: salty, sweet, bitter, sour, and umami. How we feel about them is something totally different. It’s a combination of past experiences with these five kinds of tastes and our cultural ideas about them. Included in that is where and how we grow up. We develop taste even before we’re born. As we grow up, the food we eat and how we eat it reinforces and teaches us our food things. 

If you didn’t grow up with peanut butter, you might think it’s a little weird. If you add copious amounts of ketchup to…everything…people might look at you a little strange (guilty as charged). Face it: you’ve definitely stopped in your tracks if someone tells you they don’t eat a certain thing or they absolutely love something that isn’t on your list of faves. And hey, you might not even think your food thing is that weird in the first place since it’s second-nature to you.

What's your food thing?

Yes Janet, we know you’re gluten-free

We’re in a world now in which accommodating food things is a surefire thing. There are all kinds of plant-based foods gracing grocery store shelves and home kitchen cabinets. When you dine out on the town, you’ll frequently hear your waitstaff ask, “Are there any allergies or preferences we can accommodate?” The world’s gotten much friendlier to making sure everyone’s food things are taken care of – including us! 

When you sign on with Chewse, or even as your team grows and changes, our dedicated staff will accommodate your team’s changing food things. Everything from major allergies to requesting special items (we’ll do our best, at least!). Because what’s a good meal if you can’t eat it anyway?

Food catering for the whole team

Think about it: in terms of work benefits, your office food catering program is a key contributor to why people are happy at work – why they stay. So if the meal program package isn’t inclusive of someone’s food things, then…it’s a major bummer. Sure you can introduce supplemental food benefits, but that’s just one more thing to have to coordinate and manage. 

So in a world of liquid lifestyles, trendy tonics, and drab diets, don’t let your office food catering cramp your team’s style. And honestly, we really like hearing people’s food things because it means you care about making sure your entire team is taken care of. And honestly, food things really don’t faze us – unless it’s something we’ve never heard of (or legitimately can’t guarantee, because there are limitations, just like anything). The truth is, we all have them too! 

Everyone behind the food 

From our restaurants to our internal staff – we’re a bunch of food lovers…with a bunch of food things ourselves. We all have our own wacky preferences. We’ve got food things from picky eaters to anti-pickle people to sauce-on-everything people. And while we can’t always get pickles on the side or sauces on everything, we make it work with lots of creativity. Trust us, the office can get heated when our food things are called into question. We’re passionate, okay?!

We’re fueled by food and for good reason too. We work tirelessly to make sure your food catering goes off without a hitch. Teams like account management, restaurant acquisition, and product collaborate to improve your food catering experience. And as for our restaurants, we vet, taste test, and work with them closely to make sure they’re set-up for catering success. 

We wanted to show you how all of our teams come together to deliver you tasty food with a smile. Even with very different food things, we try not to hold it against each other too much ;). 

Jennifer Yuen, Enterprise Account Manager

Most of our clients receive a dedicated account manager when they sign on with us. They are your long-term partner for a successful office meal program. You might have the pleasure of working with one of our hospitable accounts managers, Jennifer Yuen! She does everything from review your account to make sure it’s the best it can be or grow your food catering as fast as your team. If you haven’t met her yet, here’s a little bit about her.

What was your childhood (or adulthood!) nickname?

Jenn (2 n’s)

How long have you been working in food?

I grew up with parents owning restaurants, so I’ve been working in food since I could help out!

What are you most passionate about?

Eating the best, local foods while traveling

What’s your favorite food?

Dumplings

What’s your favorite restaurant on Chewse’s service?

Shanghai Dumpling King

What are your fridge staples?

Trader Joe’s Chili Onion Crunch, sriracha 

What’s your food thing?

Hot sauce on my hot sauce, I like it fire-y.

your-meal-1@2x

Moti Philips, Restaurant Account Executive

Our restaurant account executive team is more than just your average sales person. They’re a team of food and beverage industry veterans with all the know how and insider knowledge to land the best restaurants. If you ask their friends and family, they’d describe our RAEs as the person they always go to for restaurant recommendations and recipe advice. In the words of the great Ina Garten, how bad could that be? 

One of our restaurant account executives, Moti Philips, came to us after a decade of managing farmer’s markets, so you know good food is in her bones! Get to know her and maybe one day she’ll be your go-to food advisor! 

What was your childhood (or adulthood!) nickname?

Moats

How long have you been working in food?

10 years

What are you most passionate about?

Helping small food businesses and family farmers connect directly with their consumers

What’s your favorite food?

Watermelon

What’s your favorite restaurant on Chewse’s service?

El Pipila

What are your fridge staples?

Good cheese, peanut butter, jelly, soy creamer, carrots, onion, celery 

What’s your food thing?

Putting a scoop of cottage cheese on my plate with every meal

Anything else you’d like to add?

I love helping local restaurants increase their catering volume! 

your-meal-2@2x

Jordan Crider, Product Manager

We’re a food company, for sure, but we’re also a tech company! We set you up with a personal Chewse Dashboard so you can see all your upcoming meals, add meals, and make changes to customize your pre-planned menus. Our engineering and product teams work together to make sure your Dashboard functionality serves you well. 

Jordan Crider is one of our product managers and has been with the company for almost 5 years! He’s held jobs from restaurant acquisition to business operations, making him deeply knowledgeable of all sides of the business. Here’s what he’s got to say.

What was your childhood (or adulthood!) nickname?

Jordi 

How long have you been working in food?

Does Chewse count? If so, 4.5 years

What’s your favorite food?

Dim sum 

What’s your favorite restaurant on Chewse’s service?

Doma Kitchen

What are your fridge staples?

Fish sauce, tahini, soy sauce, chili-garlic crunchies, spinach, blueberries, frozen cauliflower 

What’s your food thing?

Salty sweet! Salt on ice cream, sugar in noodles etc

Anything else you’d like to add?

My most beloved Chewse vendors are the ones whose stories I know. That emotional connect completely influences I how I feel about their food.

Our food catering restaurants

Our food catering restaurants have ‘em too!

Our food catering restaurant partners know a thing or two about food. But no matter which city they operate in, the people that make your office meal program possible have food things themselves. Restaurant owners – they’re just like us! We were tickled to hear their responses and we’re sharing them with you here! 

From Chicago, Cassava is hand-forming golden empanadas all made from gluten-free cassava flour. Austin Daily Press owned and operated by creatives for creatives carries on the locavore movement in the heart of Austin. And in Silicon Valley, Mint & Limone they’re whipping up decidedly not-boring healthy food to beat the afternoon sleepies.

Jorge Flores, Owner, Cassava

Tell us about your restaurant.

In 2010, I opened a small restaurant in Chicago selling empanadas similar to the ones I grew up eating in Ecuador. The crust is naturally gluten-free, derived from the tuberous root of the cassava plant. The fillings are made with fresh vegetables and meats, with nothing artificial and cooked without processed vegetable oils. In fact, we cook everything using only coconut oil, butter, or our own grass-fed tallow. In 2018 we transitioned into catering, wholesale and our online business shipping empanadas nationwide. 

What’s your restaurant’s signature dish? 

Empanadas

How long have you worked in the restaurant industry?

10 years

What’s your favorite part about working in the restaurant industry?

Coming up with new flavors, creating new dishes. 

What’s your favorite food of all time?

A good cheeseburger – arguably America’s best invention. 

What’s in your fridge right now?

Some chicken thighs we’re thawing for dinner, lot’s of greek yogurt my kids snack on, bacon, spinach, cheese

What’s your food thing?

Whenever we bake our empanadas, inevitably some melted cheese leaks over the baking sheet and gets all crusty; essentially just like fried cheese. I scoop those up and mix them in a bowl with rice.

Jorge Flores, Cassava
Austin Daily Press

Dustin Knef, Co Owner, Austin Daily Press

Tell us about your restaurant.

With humble roots as a late night food trailer, team ADP got their start pressing panini for the show goers and bar patrons of the Red River Cultural District. 

With the advent of a tiny, yet proper kitchen, Chef Reed and his team found their culinary calling by way of the classic Mexican sandwich, the Torta. Fresh baked telera rolls were the perfect platform for Chef Reeds’ endless creativity and unique approach to balancing classic and contemporary flavors and techniques. A Chef’s approach to sandwiches was born, and as they say, the rest is history.

What’s your restaurant’s signature dish? 

A Lucille Torta with Hushpuppies and a Lemonade – the perfect order!

How long have you worked in the restaurant industry?

15 years

What’s your favorite part about working in the restaurant industry?

Creating food that translates to positive experiences for our patrons.

What’s your favorite food of all time?

Pasta

What’s in your fridge right now?

Cauliflower grits, chickpea salad, eggs, and cheese

What’s your food thing?

Making it Spicy! ADP Beet Hot Sauce!

Sal Khury, Operating Manager, Mint & Limone

Tell us about your restaurant.

Fresh and flavorful, eclectic and vibrant, Mint & Limone offers real food that tastes really amazing. 

What’s your restaurant’s signature dish? 

A couple actually: seared turmeric chicken with a dill yogurt sauce and slow-cooked pork with avocado salsa verde.

How long have you worked in the restaurant industry?

All my life 🙂 over 27 years 

What’s your favorite part about working in the restaurant industry?

The people and creating new items in the kitchen 

What’s your favorite food of all time?

Anything Mediterranean

What’s in your fridge right now?

Ground turkey meatballs, rice, roasted veggies, and lots of raw veggies and fruits 

What’s your food thing?

Garlic sauce on everything 

Sal Khury, Mint & Limone

All of the folks we mentioned above work together to make your food catering program a breeze. You can ease Janet’s worries when she asks you (again) if there will be a vegan option. You see, food things don’t have to be stressful or shameful! We’ve got you covered so your food thing is taken care of, too. Read about more food things or get to know how we make it all happen! So what’s your food thing?