Common Questions We Receive About the Fraternity & Sorority Food Service Industry

Campus Cooks has the experience and knowledge to help any Greek House gain a stress free, healthy food service solution. We pride ourselves on being the founders of this industry. As such, we have seen it all. Below are some common questions we get. If yours isn’t on the list, please contact us for help.

Campus Cooks is a business that provides a service—food/staffing.  We are not a caterer or group of chefs trying to run a business.  Campus Cooks not only trains our chefs on safety and sanitation, menu development, the handling of allergies and other dietary restrictions, but most importantly, what it means to work in a Greek house.  This translates into a client retention rate of 95%.

Cost is dependent upon number of meals per week, days per week, # of out of housers, live-ins.  We take our time to understand your needs and do not price the program to be dependent upon what type of meals are served and the quality of the meals served.

Our chefs have experience working for organizations such as the Green Bay Packers and internationally known music acts like The Goo Goo Dolls. Some have also served as personal chefs for luminaries such as Indianapolis Colts owner Jim Irsay, baseball Hall of Famer Nolan Ryan, and former President and First Lady George H.W. and Barbara Bush.

Many of our team members–including our founder and president–are Greek alumni themselves, and value the time they spent with their houses. Providing exemplary food service is a way for us to give back to a community that has remained an important part of our lives.

Unlike other companies, Campus Cooks’ contract are for a year with a 30-day cancellation policy.  If you are not happy, then we are not happy.

As much as you want.  Campus Cooks is a guest in your house.  You will sit down weekly with the chef to plan the menu and review special events.  If you have an idea for a meal that you think your house will enjoy, pass it along to your chef…they’ll work with you to discuss the possibilities.

Before food service begins, we learn about food allergies and dietary restrictions in the chapter and then tailor our menus specifically to respond to those issues. Food safety is of the highest concern for us.

Campus Cooks works with national vendors as well as many local companies to provide fresh, farm to table, products. Your members will be excited to see fresh, healthy options at every meal, especially the salad bar.

Campus Cooks’ chefs are digitally tied to a network of over 130 other chefs within the Campus Cooks community allowing them to share menu items and recipe ideas. This keeps menus fresh with a wide variety of healthy foods.

Each member will submit a Dietary Profile online through CampusCooks.com, outlining their allergy or health related dietary restriction. Your chef will then meet individually with the student to understand their need and ensure a safe and healthy environment.

Menus are written by your chef in collaboration with the chapter and not a rotating menu generated by the home office. Our process enables the chapter to take ownership of the menu and its food program, allowing them to approve all menus two weeks in advance of serving.

All Campus Cooks chefs are trained in food safety and posses ServSafe® certification. Plus, Regional Supervisors conduct a monthly 7 Keys inspection.

Your members will not have to pay or file a claim on your workers’ compensation policy if your chef gets hurt. We also maintain high liability insurance limits in case of catastrophic loss and we ensure that sales tax is paid monthly.

While it is Campus Cooks’ goal to have all other extra service charges all inclusive in the price of the service, each chapters requirement for such event(s) are not uniform. Cost vary due to the scope of the event (# of attendees, menu, labor, rentals, etc.) and with the frequency/number of events held throughout the year. Fees and services for these events will be agreed to in advance of these events, on a case-by-case basis. The chapter leadership must approve all additional charges and services.

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