U.S. Customs Facility Management services contract awarded

Crystal Enterprises takes over the West Virginia contract.

HARPER’S FERRY, W.Va.—Crystal Enterprises Inc. (CEI) was recently awarded a U.S. Customs and Border Protection (U.S. Customs) Dining Facility Management services contract to provide meals for trainees at the new Advanced Training Center (ATC) facilities, in Harper’s Ferry, W. Va., during the next five years. The contract is estimated at $1.5 million annually, based on projected earnings.

Specializing in providing foodservice solutions to all levels of the government and private organizations, CEI has started implementing its transition plan and will begin working at the ATC in April. The company will provide meals to ATC trainees, including remote feeding during field exercises and daily breakfast, lunch and dinner meals. CEI will also manage all special catering requests for the ATC facility and its visitors.

“We are honored to receive this dining facilities management contract from U.S. Customs to provide superior service to people who have such an essential role in protecting the country,” said Saundra Custis, founder and CEO of Crystal Enterprises Inc. “CEI is dedicated to working alongside the ATC facility as they grow and increasingly need the unwavering support of contractors like us.”

In November, the ATC facility announced that it was awarded a $51.7 million contract for new student dorms and a student center. CEI is one of several contractors that will support this growth and assist U.S. Customs personnel as they train.

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

FSD Resources