Case Studies

Background St. Francis House, a prominent non-profit organization in Boston known for providing vital community support and food service was in the middle of a major renovation of their commercial kitchen.  This facility is central to the organization’s mission, providing meals for an underserved population.  The renovation was aimed at modernizing the space and [...]

How Snapchef Helped Boston Children’s Hospital Save $2.5 Million While Building a World-Class Culinary Team The Vision In 2016, Boston Children’s Hospital leadership—led by Shawn Goldrick—set out to redefine hospital dining with The Chef’s Playground, a first-of-its-kind, interactive, chef-driven dining experience within a hospital setting. This wasn’t just a renovation—it was a transformation. [...]

The Challenge Worcester Public Schools (WPS) serves over five million meals annually and sought to improve food quality, meal participation, and operational efficiency. The district aimed to transition from third-party pre-packaged meals to a self-operated central kitchen model while implementing a professional chef-driven approach to menu development. However, this required strategic planning, equipment selection, [...]

The Challenge Many camps, often located in remote areas, face significant operational challenges. Key among these is the difficulty of securing reliable transportation for staff, making it hard for them to reach the camp locations. Additionally, many camps struggle with running dining services due to a lack of expertise and knowledge in the food [...]