With more than 17 years of restaurant experience, CKC Good Food® Founder and CEO Nancy Close knew that fresh, locally sourced food offered a higher nutritional value…along with great taste. Early in the company’s history she made the decision to use the best quality ingredients she could find in her catered meals.
Still today, more than 25 years after our founding, our company’s chefs, food procurement team and food preparation staff buy local whenever possible. Our milk is locally sourced from a dairy that does not use hormones in its milk supply. We avoid restructured or reconstituted food products, and use only whole muscle meats in our meals. We never sacrifice quality in pursuit of profit.
We put as much variety as possible into our meals, while staying within the federal HHFKA guidelines. We offer more than 100 weeks of USDA certified menus, including menus customized to specific age groups and cultural demographics. We also work with many of our feeding sites to provide salad bars to complement their meal service.
All the time and effort we put into our food would be wasted if it didn't stay at a proper, safe temperature. We meet and exceed all applicable food safety regulations, both for the transport and serving of meals. There are no grey areas when it comes to food safety.
Everyone at CKC Good Food is passionate about making delicious and healthy food.