Metz & Associates announces major rebranding campaign

March 10—Metz & Associates, a Dallas, Penn.-based dining and environmental management company, will now operate under the name Metz Culinary Management. The announcement was made at a recent Metz managers conference.

“After 17 years of operating under the name of Metz & Associates, Ltd., we felt it was time for a change to better depict our way of defining the industry, as well as our future progress,” said Jeffrey Metz, president and CEO. “This carefully thought-out branding process utilized internal and external perspectives, competitive analysis and brainstorming within the company and with outside consultants. The Metz name was already recognized by our current customer base and new client prospects; our name change reflects food service and hospitality.”

A new logo also was announced at the conference. It illustrates a chef-driven approach to foodservice. The logo, which shows the “enthusiasm and energy of the chef’s pose—serving a distinct ‘M’ that says ‘Metz Served Here’—demonstrates how the company works for its customers,” according to a company press release.

To check out the new branding, visit metzculinary.com

More From FoodService Director

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources