Food and Drink International - Winter 2016 Volume 1 - 150

s

SERVICES &
SUPPLIERS

Five Star Food Service

Earning Customers
Five Star Food Service focuses on meeting the food and beverage needs of its
customers while becoming more efficient in its daily operations. By Janice Hoppe

company profile
Five Star Food Service
www.fivestar-food.com
Headquarters: Chattanooga, Tenn.
Employees: 1,000
Specialty: Full-line vending and foodservices provider
Grayson Wood, corporate fleet
manager: "We will take 50 to 60
route trucks off the road in the next 12
months, reducing our fleet size and
making our drivers more efficient."

Fleet Enhancements

>> Five Star Food Service's micro-markets, Avenue C, are upscale convenience stores placed in enclosed work environments.

F

ive Star Food Service hangs

its hat on being customer
service-oriented because it
can't sell product that is not
in its vending machine or Avenue C
micro-markets. "We want to make sure
that when your associates want a bottled beverage, that bottled beverage is
there to buy," Corporate Fleet Manager Grayson Wood says. "It's how our
operation functions that sets us apart
from companies. Customers for life
are never given, always earned."
The Chattanooga, Tenn.-based
company was founded in 1993 as an
acquisition company with 26 branches in eight states. In 2008, Five Star
Food Service became a franchise of

150

Canteen, the largest vending services
company in the United States with
more than 200 company and franchise locations servicing 48 states.
Since then, Five Star Food Service
has grown into one of the largest fullline vending, micro-market, office
coffee and foodservice providers in
the country. The company has a dominating presence across the Southeast, including in Tennessee, Georgia
and Alabama. "We work hard and
pride ourselves on providing our customers with the food and refreshment
solutions that meet their exact needs
while delivering their employees and
guests a delicious, satisfying experience," the company says.

food & drink international * winter 2016 volume 1 * www.fooddrink-magazine.com

Five Star Food Service has always
been focused on reducing the amount
of fuel consumed by its fleet. In 2008,
the company used Chevy HHR crossover vehicles and switched from a
diesel to gasoline fleet to reduce
emissions and its carbon footprint.
"In the last seven months, we have
been taking another look at our maintenance vehicles and started to use
the Nissan NV200s for better fuel
economy," Wood says.
"The HHR is not made anymore,
so we are looking at three to four different types of vehicles as possible
replacements for our market managers, maintenance supervisors and
drivers," he continues. "We will be
switching out the HHRs with better
fuel economy vehicles over the next
18 to 36 months."
In addition to upgrading its vehicles, Five Star Food Service is changing its picking and loading process to
help improve its fuel efficiency. A list
of products that need to be restocked
is downloaded from each machine
and trucks are preloaded accordingly.
"Only what they need will be on the


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 1

Contents
Food and Drink International - Winter 2016 Volume 1 - Cover1
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