Food is cooked by our chef partners in licensed commercial kitchens which are fully inspected and certified by the local county health departments. They are subject to the highest standards of food safety inspection and certification.

We require our chefs to undergo the Food Safety Manager's training (the highest food safety training) through ServSafe or other licensed agencies. The facility is subject to food safety requirements such as clean surfaces, a three-compartment sink, clean dry and cold storage. Our vendor partners are required to have necessary insurances as well.