RETAIL FOOD & BEVERAGE MANAGEMENT

Somewhere out there in the cold, institutional world of gigantic food service operators, a customer is crying for attention.

Tired of bland, proprietary "concepts" that were developed in a corporate office instead of in a kitchen? Culinaire customizes food service programs for clients with concessionary components with the actual consumer's needs in mind.

We currently operate concessions at the
Fort Worth Zoo, as well as intermission sales at the
Meyerson Symphony Center, and a food court at
UT Southwestern. Our poolside concessions cabana at the Kingston Plantation in Myrtle Beach is called Splash, and it generates over $1 million in the five months it is open every year.

Why are we better than our competitors as concessionaires? Because they view the items as commodities and we still regard our product offerings as food, which is worthy of the time and attention it takes to merchandise and display properly. We like to have fun with concessions, and seek out new products that are perfect for purchase on an impulse.