Services
Creating Menus with WOW!
REAL FOOD IS AT THE CORE OF WHAT WE DO
Each day, we serve lots of hungry people, and we draw on our years of diverse experience to make sure there’s something for everyone – regardless of culture, age, dietary restrictions or personal preferences. This means we are constantly learning, watching, refining, experimenting and many of our ideas come from you. Our systems and processes help our Chefs customize, plan and serve balanced, variety-filled menus each day. They also streamline tasks allowing more time for creativity, sourcing and our guests. And, unlike large contractors, we actually encourage our Chefs to bring in local ingredients and to make substitutions to reduce waste for everyone.
Our EXPERTISE
The MG client list shows at least three things which we feel contribute to our operational strength for you:
Our versatility
We provide a broad range of services: catering to dignitaries, operating busy dining rooms, managing restaurants, providing sit down meals for retirees
– and a little bit of everything in between.
Our culinary talent
We serve people of all ages, foods of all kinds, which means we must create popular, tasty, unique selections and constantly innovate.
Our people skills
We recruit, develop and support our people so our clients can rest assured we are in step with their values.
NUTRITION
To provide food for the body and soul, we need to make sure we not only thoughtfully create menus and select ingredients, but we also provide our guests with information about how to make good choices.
Our Corporate Chefs and Registered Dietitians have years of experience providing cooking instruction and demonstration, classroom discussion, gardening how-to’s, for individuals, groups, young adults, and children.
EDUCATION
Most of our academic partnerships involve serving many mouths (from 400 – 1400) on a very tight schedule. Serving a thousand students over the course of a couple of hours requires creativity, stamina, and a strong grip on operations. It also means we must always look for ways to keep it interesting. We are known for bringing the latest restaurant trends and ethnic offerings into our menus, experimenting and chef-swapping along the way to keep it fun and flavorful. And yet, we take very seriously our responsibility to make the dining room a classroom for wellness and nutrition.
CORPORATE CAFÉS
Because our style is customized and detail oriented, versus purely volume driven, we have been a great fit for businesses and non‐profit organizations that want daily dining services and boutique catering.
Catering & Events
We got into this business because of Rie and Eddie Godsey’s love for catering. For this reason, it remains a passion and focus for all of our dining partners and for individual clients. Every meal should…in its own way…be treated like a catered event. And what a great way to showcase our clients! We go the extra mile to make our signature approach a strong marketing tool for all of our client communities.
Meet Cate Smith
VICE PRESIDENT OF CULINARY & BRAND
Meriwether Godsey provides contract dining services to premier independent schools, private colleges, and corporations. MG has been creating community with remarkable food experiences since 1985.
Our focus is scratch cooking, locally sourced ingredients, and menus that delight and comfort our guests.
FREQUENTLY ASKED QUESTIONS
HOW ARE WE ABLE TO ACCESS MENUS?
Our menus are available via our native mobile apps, dining websites, and servery displays. If you are interested in accessing menus for a specific location, please reach out to the Director of Dining services or contact our corporate office.
Do You Serve Tree nuts and/or Peanuts?
Our approach varies according to community preferences. For instance, we operate nut-free operations for some clients, and in others, we diligently flag offerings that contain nuts with signage. This same approach is used for other potential allergens. In addition, all supervisory staff complete certified training on this topic specifically.
How Do You Handle Allergies?
Food safety is paramount. Whether prohibited or offered and supervised, we take our responsibility to manage allergens seriously.
All of our Managers are ServSafe Certified and AllertTrain Lite Certified, and any staff that handles food is Food Handler Certified. These certifications mean they understand the risk of allergies, common allergens, and how to manage guests who have allergies.
We employ registered dietitians who are available to work with school personnel and students.
From back-end data to back-of-house procedures and front-of-house signage, our care and communication mean our guests can find their way around our menus and trust our approach.
What's the Difference Between an Allergy and an Intolerance?
A food allergy is an immune system reaction that occurs soon after eating certain foods. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives, or swollen airways. Allergies have the potential to be life-threatening in severe cases. An intolerance is generally less serious, with the most common symptom being delayed digestive problems. Our guests’ health and safety are paramount, so although this reaction is less severe, we take it very seriously.
Do You Have Gluten Free Items?
Yes! We offer daily gluten-free menu items to accommodate customers who need or want these. We flag these offerings with signage to make navigating easy for our guests.
HOW ARE WE ABLE TO ACCESS MENUS?
Our menus are available via our native mobile apps, dining websites, and servery displays. If you are interested in accessing menus for a specific location, please reach out to the Director of Dining services or contact our corporate office.
Do You Serve Tree nuts and/or Peanuts?
Our approach varies according to community preferences. For instance, we operate nut-free operations for some clients, and in others, we diligently flag offerings that contain nuts with signage. This same approach is used for other potential allergens. In addition, all supervisory staff complete certified training on this topic specifically.
How Do You Handle Allergies?
Food safety is paramount. Whether prohibited or offered and supervised, we take our responsibility to manage allergens seriously.
All of our Managers are ServSafe Certified and AllertTrain Lite Certified, and any staff that handles food is Food Handler Certified. These certifications mean they understand the risk of allergies, common allergens, and how to manage guests who have allergies.
We employ registered dietitians who are available to work with school personnel and students.
From back-end data to back-of-house procedures and front-of-house signage, our care and communication mean our guests can find their way around our menus and trust our approach.
What's the Difference Between an Allergy and an Intolerance?
A food allergy is an immune system reaction that occurs soon after eating certain foods. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives, or swollen airways. Allergies have the potential to be life-threatening in severe cases. An intolerance is generally less serious, with the most common symptom being delayed digestive problems. Our guests’ health and safety are paramount, so although this reaction is less severe, we take it very seriously.
Do You Have Gluten Free Items?
Yes! We offer daily gluten-free menu items to accommodate customers who need or want these. We flag these offerings with signage to make navigating easy for our guests.