Since 2016, Brigaid’s chefs have collaborated with partner K-12 school districts to support and elevate the quality of their child nutrition programs. We’ve now expanded our reach to encompass institutional food service operations of all kinds, and our goal is to change what is expected of the food served in these spaces.   

To achieve this, Brigaid chefs meet food service teams where they are and empower them with extensive in-person training and guidance that assists in making demonstrable changes. Whether this translates to improving operational efficiency, executing existing offerings with greater consistency and quality, serving fresher food, preparing fully scratch-cooked menus—or all of the above—depends on each program’s needs and goals, and Brigaid’s hard-working, experienced chefs are ready to serve as collaborators in that process.  

Register for the Brigaid 101 Webinar Series!

“Join me, starting September 1st, as I introduce you to the world of institutional food and walk you through Brigaid’s approach to feeding people in general. Together, we can truly make a difference.” –Dan Giusti

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