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Home >About
Us
Provider Contract Foodservice is a fresh, new division of
Market Broiler Management Company. Specializing in providing
exciting concepts, systems, food offerings and efficient,
well-trained staff — PROVIDER — addresses any
challenges facing an organization with on-site foodservice
capabilities.
Originating as Market Broiler in Riverside in 1989. Earning
the crown of “Best for Seafood” over eleven
years running, and most recently, readers of the Riverside
PRESS ENTERPRISE voted the Market Broiler “The Best
Restaurant in Riverside”; an honor that is proudly
held by the team.
Since 1989, five additional Market Broilers have opened.
The first three are designed with a casual “neighborhood”
feel. These are located in Huntington Beach, Tarzana and
Fremont, California. An updated “Concept 2000”
reveals a larger, higher traffic, more contemporary version
of Market Broiler, now serving patrons at The Block of Orange,
and Ontario Mills, California.
Building a strong reputation as a successful restaurant
team, Market Broiler has moved forward with a related diversification
by entering the contract foodservice business. Now, operating
under the banner of Provider, this segment of the Market
Broiler is ready to serve businesses, churches, amusement
parks, sport facilities, governmental agencies, hospitals, airports, and schools
of various types as they strive to develop efficient, attractive,
modern, trend-setting foodservice operations.
Headquartered in Riverside, in the heart of the Inland Empire,
operations and marketing have concentrated on developing
the business in nearby communities. Corporate management and
culinary experts as well as hundreds of staff members live
in this area, and are well trained to perform to the organization’s
highest expectations.
The ideas developed are proprietary, and were not achieved
by bringing concepts from outside California and overlaying
them here. Provider has taken the time to develop and refine
menus to address regional tastes and has been very successful.
Already having the “edge” on locally popular
foods, serving styles and dining atmosphere from first-hand
experience by serving over 4,000,000 guests in the past
decade. |
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