every guest - every meal - every time
Who WE ARE
At Provider Contract Food Service, our chef-led, boutique teams deliver elevated campus dining experiences, combining innovation, artful presentation, and bold flavors. From menus to dining environments to service execution, we deliver student-centered, restaurant-quality food service that delights guests and sets the standard for excellence.
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Our journey began with successes at our flagship seafood restaurants, Market Broiler and MB Grille, establishing our reputation for quality and creativity. Our first contract account, Harvest Christian Fellowship, paved the way for transformative campus dining partnerships. Today, at California Baptist University, we continue to reimagine campus food service, earning real students’ recognition as #4 Best College Food in the Nation, a distinction made even more remarkable as the three programs ahead are all self-operated.
Provider Contract Food Service thrives on redefining conventional food service, bringing a chef-driven, boutique philosophy to the contract dining landscape. Our approach prioritizes student satisfaction, elevated food quality, and artful presentation, creating experiences that go beyond expectations.
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But our mission extends beyond exceptional meals. We are strategic partners, listening closely to each institution’s unique goals to design fully customized campus dining programs. From crafting diverse, student-focused menus and enhancing convenience to upholding the highest safety standards, championing sustainability, and maintaining complete financial transparency, we create tailored strategies that maximize results, strengthen campus communities, and elevate the student dining experience.
OUR Philosophy
The Gift Of Hospitality
We create environments where every guest feels welcomed, valued, and cared for. Our chef-led teams deliver exceptional campus food service in clean, modern, and inviting dining spaces, encouraging students and campus communities to connect, enjoy, and engage with every meal.
Entrusted Stewardship
We take pride in managing campus dining programs with integrity, transparency, and care. Treating your resources as our own, we make every decision with your institution’s goals in mind. Our chef-led, boutique approach ensures that operational excellence, financial transparency, and student satisfaction are at the heart of everything we do.
Tailor Made Programs
We design fully customized campus dining programs to meet the unique needs of your institution. From menu variety and dietary accommodations to budget management, sustainability, and operational efficiency, our chef-led, boutique approach ensures every solution aligns with your goals. The result is a flexible, student-centered food service experience that delivers measurable results and elevates the campus dining environment.
Responsibly Sustainable
Sustainability is central to our chef-led, boutique approach to campus dining. We integrate innovative systems and responsible practices across every aspect of our food service operations, reducing environmental impact while delivering high-quality, student-centered dining experiences. Our commitment is to model responsible and sustainable campus food service that benefits students, institutions, and the planet alike.
Consistent Communication
We prioritize transparency and collaboration in every aspect of campus dining management. During each financial period, our team conducts interactive reviews with clients, covering financial performance, business plans, requested program adjustments, guest feedback, and the latest best practices. This consistent communication ensures chef-led, student-centered food service programs remain aligned with your institution’s goals and deliver measurable results.
Financial Transparency
We deliver timely, accurate, and meaningful financial reporting for purchasing, rebates, and overall campus dining performance. Transparency and accountability are central to our chef-led, boutique approach, building trust and long-term partnerships with every client. If margins exceed budget expectations, funds are returned and pricing is adjusted accordingly for the following year, ensuring responsible, student-centered food service management.
OUR History
Since 1989, Preferred Hospitality, Inc. (PHI), led by CEO and Founder Rodney Couch, has been dedicated to delivering exceptional hospitality and value to guests and clients alike. Under PHI, Provider Contract Food Service has flourished alongside Market Broiler and MB Grille, reflecting our commitment to chef-led, boutique campus dining experiences.
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Provider’s journey began in the heart of the Inland Empire, collaborating with local churches, schools, and community organizations to create innovative and student-centered food service programs. Over the years, we’ve expanded by designing inviting dining environments, launching creative culinary concepts, and offering menus that combine the finest ingredients, exceptional value, and bold, chef-driven flavors.
A defining aspect of our legacy is the loyalty and longevity of our team. Many began as student-workers, growing professionally while contributing to the institutions we serve. Through dedication and perseverance, numerous associates have risen to senior management positions, exemplifying the growth opportunities and culture of excellence at Provider.
Our team embodies competence, integrity, and unwavering dedication to our mission: to be the premier name in campus food service. Accolades from students and consistently high client satisfaction reflect our commitment to delivering exceptional, chef-driven dining experiences. As we look to the future, Provider remains steadfast in upholding the highest standards of hospitality, innovation, and student-centered service, advancing our legacy of excellence while staying true to the principles that have guided us from the beginning.