Blog

Keeping participation high in our client partners' food service programs is largely dependent upon serving delicious meals. That's why we are continually evaluating our menus and watching trends in meal counts to identify when and where menu changes are needed.

CKC Good Food strives to be the very best food service provider. By being clear on our core values, we can better align our team, our actions and our decisions to work toward one common goal: the success of our client partners' food service programs. One way we keep our values in focus is with our MVP program.

Event Catering Chef Naj gives us his perspective on the predictions for how we'll eat in 2024. Many of the predicted trends are already incorporated into our event catering menus.

Our house-made sauces are examples of our chefs’ creativity at work. These sauces are just one of the many ways CKC Good Food strives to deliver delicious, unique meals that tempt taste buds across ages and cultures.

Our warehouse team works closely with our inventory and procurement team to manage the products in our warehouse and cold storage. Attached to our main kitchen, our warehouse and cold storage help us maintain inventory of our most-used products, minimizing substitutions and service disruptions.

One key ingredient to the success of a fundraising gala is the catering menu. The right culinary choices can elevate the entire event, leaving a lasting impression on your guests.

Nancy Close, founder and CEO of CKC Good Food, was inducted into the Minnesota Women Business Owners Hall of Fame, recognizing her 30 years’ work to grow her company from serving a single childcare center to today serving about 180 clients sites in the Twin Cities.

Ambika Senthilvel has been promoted to the newly created position of director of strategic planning.

No matter how you slice it, CKC Good Food’s pizza program is a hit with kids and a menu option were pleased to offer our clients.

There is no denying kids generally love sugar. It’s readily available in sodas, candy, snacks and even juices that are often marketed to kids. When it comes to school meals, we must strike a balance between nutrition, budget and kids’ tastes to succeed.