| We know what you're dealing with:
Extreme space limitations - high rent but small footprint – coupled with an international clientele with international tastes, severe time constraints, loads of luggage and other-time-zone appropriate appetites – served by a staff who had to pass security checks and park in the out-lot to work overtime in a storm, on a holiday, feeding stranded tourists, ranging from presidents to pre-teens, all the while presenting the gracious hospitality and unique taste of your city and state. Whew!
FoodSense addresses these problems
We find out what is unique about your customers and your operation. We build a menu that fits both. We can turn your small kitchens into efficient work stations which avoid cross traffic and cross contamination. And we write a training manual that leaves nothing to chance. |
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Stop in at the Split Rock Bar & Grill at the Minneapolis-St.Paul International Airport – Main Concourse – Northstar Crossing or the Lake Line Pub on the Red Concourse.
Operator Host Marriott hired FoodSense to develop a menu the airport commission and the flying public would love, one with a Midwest American theme. The Walleye Sandwich, Wild Prairie Salad and Field and Forest Breakfast are just a few of the signature menu items FoodSense developed and put into operation. |
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