Our 42,000 square foot facility in Eagan is the hub of our operations, housing our corporate headquarters, central commissary and warehouse with cold storage. Since moving into the space in 2021, we have expanded our production volume while improving the quality of the meals and snacks we provide.
Eagan Headquarters
The Hub of Our Operations
Advanced Equipment Produces the Highest Quality Meals
Our cooks prepare tens of thousands of hot lunch entrees daily, using the most state-of-the-art cooking equipment available. This results in higher-quality meals in less time than when cooked with conventional equipment. We use Rationale iCombi Pro ovens, an iVario tilting skillet, multiple walk-in coolers and more than 20 Cook & Holds to prepare daily meals.
Our Rationale iCombi Ovens are amazing pieces of equipment. These upright ovens cook foods layered on racks that roll into place to be cooked and back out again with a removable rack handle. They cook any type of menu item – steamed, roasted, baked, crisped, etc. – with precision. They also have WiFi and mobile controls, enabling the ovens to be networked together and to be controlled from remote locations.
Our iVario Pro Cooking Center/tilting skillet boils, sautes, fries and deep fries foods 4 times as fast as conventional cooking appliances with up to 40% less electricity consumption. The skillet has multiple cooking zones with individual controls, allowing chefs to cook three different items on the skillet at varying temperatures simultaneously. Cooking pasta is a breeze with the iVario Pro Cooking Center as the unit is connected directly to a water supply. Touch a few settings and walk away. The skillet will fill with water, drop the baskets of pasta into the water, boil for the prescribed amount of time and lift the baskets out of the water when finished.
Warehouse with Cold Storage Ensures Consistent Inventory
Attached to our kitchen is more than 12,000-square-feet of warehouse and cold storage, which has helped elevate the quality, quantity and consistency of our inventory.
Many months before a meal is served, our procurement team surveys the market and projects the quantities of ingredients we need for our menus. We refine our estimates prior to ordering based on our current inventory, product availability and average meal counts. Throughout the process, we continually monitor manufacturer shortages and conditions affecting fresh produce supplies and adjusts our orders as needed.
Our capacity for storing dry goods is substantial, with aisles of shelving stacked 24 feet high. Our three cold storage units, about 3,000 square feet total, are also racked to 24 feet, allowing us to maximize our capacity in a smaller footprint. This capacity enables us to stock shelf-stable and frozen ingredients up to 6 weeks prior to service, either through direct shipments from manufacturers or our mainline and specialty distributors.
Spaces for Cold Prep and Assembly
We’re fortunate to have ample workspace in our commissary dedicated to producing thousands of fresh deli salads and sandwiches, prepping and packaging fresh-cut produce and assembling tens of thousands of grab-and-go breakfast bags each week. The spaces are flexible, with movable, food-grade stainless work tables just steps from our walk-in coolers, cold storage units and dry-goods storage in our warehouse.
CKC Good Food’s commissary is unlike any operated by other food service management companies in Minnesota. We invite you to tour our facility and inquire about our capacity to assemble/package food products for the consumer market.