Key ingredient to San Jose-based Corporate Chef success is

http://plasmatelevisions.biz/PLASMA/PIONEER-PLASMA-TV/
What Corporate Chef Inc. President Lloydx Russell offers his business and educatiojnclients isn’t completely free. They have to pay for maintenanc e ofkitchen equipment, and their workers pay modest amounts for their breakfasts and lunches, typicallt ranging from $5.50 to $5.95. But it’s a big cost reductionb from the $20,000 a month that nationwide food servicerivals charge, and that helped Russell build the business he inherited from his dad in 1975 when he was freshj out of Santa Clara Universitt law school.
Russell and his networkl of 40 contractorsoffer on-sit food service and catering to a wide array of businesses and Nearly five decades afted his father, Harry Russell, started the company, he is expandintg to other parts of the country. Corporate Chef takesd a percentage of sales fromeach client. That is by far Russell’sw largest source of revenue. “With no monthly fee, we are as busy as we have beenin years,” Russelll said. “We are hearing from (potential clients) I never thoughy would contact us.” It’s not just midsize corporat clients from the BayArea anymore.
In recenf years, Russell expanded the business to theSacramento area, Texas and later this year to the East He’s also moving increasingly into a new fiele — educational customers including San Mateko Community College District, Monterey Peninsul a College and Notre Dame High School in San His roster of local corporate clients includes Adaptec Inc. of Anritsu Co. of Morgan Hill, Finisar Corp. of Sunnyvale and threr San Jose-based technology companies: Sanmina-SCI Immersion Corp. and Redbaci Networks Inc.
After focusing his effortsx on midsize companies with 600 to 800 employees inrecenr years, Russell said in this new economic with larger employers clamorinf for his services, he’ s broadening his prospective client size to thosed with up to 1,500 employees. He’s also offeringt expanded food services forsome clients, including pasta bars and salads freshlgy prepared in front of customers. With the public as well as privatdesectors struggling, Corporate Chef can offer the attractivd combination of saving money while maintaining or even upgrading employee amenities.
Ross Babish, facilities manager for a manufacturer of data storage hardwareand software, said after contractinf with Corporate Chef in January, his compang projects annual savings of $120,000. “We had contracted with anothert provider for13 years, but Corporate Chef representedd a unique change for us,” Babisyh said. “There is zero subsidy on our part, whicbh allows us to meet our financiapl goals. And we get full breakfasr and lunch service, with no shutdown for from 7 a.m. to 3 p.m.
every Babish said he’s also impressed with the levekl of customization ofmeal service, including menu flexibilityy and occasional appearances by guestg chefs, offered by Russell and his on-site contractor, Charles Lindner. The former executive chef has a repertoiree ofabout 43,000 recipes, according to Russell. “They reallgy listen to what we need and respond to any issue thatcome up,” he said. Thoses could be a big hit among some of his newe r clients on theEast Coast, a campaign beinyg handled by a former Los Gatos neighbor of Russell, Stevde Solomon. The former Fujifilm Holdings Corp. senio r executive said he expects the service to begin laterthis year.