“A lot of companies that select us want to give their employees that extra 1 percent. It really goes a long way for recruitment and rewarding talent,” said Jonna, who is CEO. “There is a lot of excitement when they see us come to a building. When your team doesn’t have to switch gears for lunch there’s more time for networking and team building. ”

The making of a lunch menu

In setting up a new food service account, Plum Market begins with a stockpile of legacy recipes. And then the fun begins.

“Just like our stores have unique needs and tastes, so do our cafeterias. We’re actually disrupting the food service category by taking the historically institutional concept of the cafeteria and tailoring it to the needs of the individual,” Matt Jonna said.

Plum Market customizes each cafeteria to a client’s specific wants and needs, including identifying allergies in the building.

“One campus sets up an omelet bar on Wednesday, another really likes low-carb options, vegetarian, and seafood dishes. Other clients are more meat-and-potato,” said Chef Kelly Toone, adding that theme days, like Spanish Day and Mediterranean Day, are very popular. Clients can experience untraditional flavors bringing flare to the work week.

Chef Toone is the VP of Food Service for Plum Market and works onsite with each location’s Campus Director. Feedback flows into the kitchen and adjustments are made by listening to the guest’s needs. “We’re like a speed boat,” Toone said. “We can turn quickly and make fast adjustments to the menu.”

(Take a tour of the Taubman cafeteria at the end of this article.) 

Each cafeteria has a commercial kitchen on-site. Nothing is brought in prepared; everything is made from scratch, giving Plum Market chefs creative freedom. Each day, a typical cafeteria menu includes:

 

• All-natural soups with vegetarian choices and meat-based options.

• Build your own salad bar with fresh greens and seasonal veggies, plant-based proteins like quinoa and pumpkin seeds, and housemade dressings.

• Self-service hot food bars with several recipes, including lean protein entrées and gourmet side dishes.

• Kitchen grill with made-to-order options, from paninis and wraps to build-your-own all natural burgers.

• Grab and go drinks and packaged organic snacks.

• Vegetarian, vegan, and gluten-free options.

One thing that never changes is the Plum Market quality. The food service division has an organic focus and uses all-natural proteins, including Bell & Evans chicken and Niman Ranch beef.

Every dish is prepared with both the health conscious and foodies in mind.

“We are selective,” said Plum Market Cofounder Marc Jonna, “We have to be partners with the corporation and believe in the same goal. We will not compromise what Plum Market is.”

The mission, according to the Jonnas, is to recreate how people think about eating at work. It's fast and casual but it’s fine dining. It’s filling but clean. It’s delicious but healthy.

With the growing attention to food quality and eating right, a corporate cafeteria that offers healthy options can help a company attract talent.

“How employees are treated means a lot,” Matt Jonna said. “We make our guests feel special. What we offer is quality and service above and beyond.”