Market Pure gives Metz culinary clarity

April 2007
FoodService Director;4/15/2007, Vol. 20 Issue 4, p12
Trade Publication
The article reports that food management firm Metz & Associates has created three teams of culinary specialists to make the food service programs in its three core markets more customized. Harold S. Leininger, president and chief operating officer of the regional contractor, says the move is an expansion of the company's Market Pure philosophy, which is designed to recognize and make use of the differences in the company's healthcare, school, corporate and higher education accounts.


Related Articles

  • Metz moves to "Market Pure" Approach.  // Food Management;Oct2003, Vol. 38 Issue 11, p16 

    Discusses the business plans of Metz & Associates in Dallas, Pennsylvania. Emphasis on one based segments; Focus on market pure approach; Marketing strategy.

  • WITH NEW MANUALS, RECIPES, ETC.: Metz sets culinary overhaul.  // FoodService Director;11/15/2001, Vol. 14 Issue 11, p34 

    Highlights the Quality Through Culinary Excellence Program of Metz & Associates Ltd. of Dallas, Pennsylvania. Aim of the procedure manuals, concept materials and other initiatives of the program; Team members of the program.

  • WITH TRAINING, QUALITY FOCUS: Metz adds $4MM in Penn.  // FoodService Director;8/15/2002, Vol. 15 Issue 8, p22 

    Reports on the completion of the renovation on the Gateway Center Complex, a food service facility owned by Metz & Associates, in Pittsburgh, Pennsylvania. Features of the facility; Factors that contributed to the success of Metz.

  • Metz's preferred dining program.  // Food Management;Jun2002, Vol. 37 Issue 6, p12 

    Reports about the Preferred Dining program for hospital rooms by Metz & Associates.

  • Zero to $50 Million in Six Years. Buzalka, Mike // Food Management;Jul2001, Vol. 36 Issue 7, p32 

    Features United States food service management company Metz & Associates Ltd. Company origin; Business strategies utilized; Factors attributing to its success.

  • Promoting patient compliance can spell new business. Barlas, Steve // Drug Topics;6/21/2004, Vol. 148 Issue 12, p40 

    This article looks into the benefits provided by the Medicine-On-Time (MOT) system for pharmacists. The MOT system enables pharmacists to presort and package patients' multiple prescription drugs into a series of personalized dose cups labeled with the date and time the drugs are to be taken....

  • METZ MEETS THEIR NEEDS: PENNSYLVANIA STUDENTS LEARN NUTRITION.  // FoodService Director;7/15/2002, Vol. 15 Issue 7, p8 

    Reports on how registered dietitians employed by Metz & Associates help school children in Pennsylvania districts learn about nutrition and form good eating habits at an early age. Remarks from Kathy Gonzalez, director of nutrition education services at Metz; Goal of 'The Forum for...

  • 3 SITES BY YEAR'S END: Metz closes meal time gap.  // FoodService Director;7/15/2002, Vol. 15 Issue 7, p22 

    Reports on the Preferred Dining program created by Metz & Associates Ltd. designed to increase patient satisfaction. Information on the program works; Focus and goal of the program.

  • Well-Seated Solutions. Reill, Howard // FoodService Director;10/15/2008, Vol. 21 Issue 10, p64 

    The article reports that many noncommercial foodservice operators are turning to consultants and designers to make their dining rooms more inviting and relaxing because a happy customer is a repeat customer. According to Jim Dickson, vice president of higher education and corporate dining for...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics