Luby's Culinary Services partners with MD Cress & Associates

Jan. 12—Luby's Culinary Services, the contract food service division of Luby's Inc., announced a partnership with MD Cress & Associates, a national healthcare advisory firm, to expand its services in contract foodservice.

Luby's Culinary Services strives to deliver healthy and delicious hospital by providing restaurant-style patient feeding and VIP Room Service, as well as food court-style dining in retail venues. MD Cress & Associates supports business growth and expands key business objectives for organizations such as Luby's Culinary Services by constructing effective business partnerships, optimization and acquisition strategies, according to a press release. Luby's Culinary Services currently provides foodservices to accounts such as Baylor College of Medicine, St. Joseph Medical Center, Texas Children's Hospital—West Campus, Kelsey-Seybold Clinic, Lone Star College—University Park and Montgomery campuses, Park Plaza Hospital and North Texas Hospital.

"We are excited about this partnership and look forward to increasing our footprint in the foodservice industry in Texas and throughout the country," Chris Pappas, President and CEO of Luby's Inc., said in the release.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources