Southern Foodservice Management, Inc. was formed in 1951 to provide onsite dining services to corporate and manufacturing companies, government agencies and schools. Since its inception as a provider of outsourced foodservices, the company has grown to become an industry leader, offering an unsurpassed level of quality, service and value to its customers; providing excellent employment opportunities; and serving as a trusted partner to its clients nationwide.
Throughout its successful history, Southern has retained its family feel, as reflected in the care and concern shown for all involved with the company. Southern is known for its personal approach for business, serving up that “something extra”—a smile, meeting a special request, recognition for a job well done—that truly sets this company apart.
Historical Time Line
||Southern Cafeteria Operating Company (SCOC) founded by Clarence McDorman and W.H. Slate. Both had experience with World War II operation of the Federal Cafeteria Operating Company, which fed workers in the United States Navy.
||During its initial four years, Southern increased operations to four cafeterias for Birmingham, Alabama-based companies.
||SCOC awarded a contract by NASA to operate three cafeterias at the Marshall Space Flight Center, Huntsville, Alabama—allowing SCOC to play a small, but important role, in the U.S. endeavor to land a man on the moon.
||SCOC received its first GSA contract—operation of a full-service cafeteria for 5,000 government employees at the Celebrezze Federal Building, Cleveland, Ohio. This moved SCOC from a regional company to a national one. SCOC continues to operate the facility today.
||SCOC annual managed-revenues grew to just over $3 million.
||SCOC merged two subsidiaries and acquired 100% of the stock in McDorman’s former company which had been founded by his father in 1929. The merged businesses retained the name Southern Cafeteria Operating Company.
||SCOC initiated computerized accounting and production systems utilizing a proprietary software program.
||SCOC was among the first company of its kind to expand its health insurance offering to all employees.
||SCOC annual managed-revenues now exceeded $25 million.
||To reflect the expanded scope of non-commercial foodservice and the variety of food, vending, and related onsite services offered by SCOC, the company name changed to Southern Foodservice Management, Inc.
||Southern initiated a quarterly employee newsletter to recognize the creative efforts and excellent staff service in the many venues operated by the company.
||Southern began offering the benefits of professional management services to primary, secondary, college and private school institutions.
||Southern completed 50 consecutive years of profitable operations. Now, included among Southern clients are top Fortune 500 firms nationwide.
||Southern’s I-Café program offers customers online viewing of weekly menus, catering menu and ordering system, and specific promotions per location. Customers can also provide feedback via the I-Café website.
||Southern recipes computerized, supported by nutritional values.
||All company computer systems served on an intranet infrastructure utilizing Microsoft SharePoint services — providing more operational efficiency and enabling better service.
||Southern teamed with Integrated Services Solutions (ISS) for pursuit of facilities-services contract opportunities on a global level.