Mickey Braskich's Colleagues at CORPORATE DINING CONCEPTS, INC.
Mickey Braskich's Contact Details
248-852-2060
CORPORATE DINING CONCEPTS, INC.
Mickey Braskich's Company Details
Established in 1999, Corporate Dining Concepts is a nationwide leader in foodservice management, headquartered in Rochester Hills, Michigan, with offices in Ohio, Kentucky, North Carolina, Alabama, and Mississippi. We are the North American provider of dining services for GlobalConnect®.Corporate Dining Services offers a broad spectrum of services including Café Management, Vending & Markets, Office Coffee & Water, Catering, Pantry Service, and Facility Design. Café ManagementThe on-site café experience, touching every employee everyday.Corporate Dining Concepts' unique programs, designed with fresh approach to café management, will transform your current setup into a restaurant-level café. Come and see our client locations to immediately experience the difference.Market and VendingAn on-site store and premium equipment filled with name-brand products.High tech equipment allowing for contactless buying, nationally branded products, and healthy options. More ways to pay including smartphone, credit card, cash, and payroll deduction. Perks including Buy 4 Get 1 Free, reward points for every dollar spent, and a portion of each purchase donated to a charity of your choice. These are just a few of the reasons to upgrade your marketing and vending services now.Office Coffee ServicesWe recognize the importance of a great cup of coffee!With a wide variety of equipment and an array of brands and blends to choose from, we can suit any taste. High tech equipment allowing for contactless brewing brings your coffee services to the future. Premium equipment options means that you will have a coffee-house level experience in your own office.CateringGreat catering makes for great events!Serving every event from a lunch of 2 to an event of 10,0000, we recognize the value that on-site catering can bring to your company. Corporate Dining Concepts works with your staff to develop the appropriate menus and service standards that fit in with your unique environment.