When Cameron Mitchell Restaurants’ Purchasing Director Phil Darling first learned of CNS/FoodSafe™ at the Central Ohio SYSCO Food Show, the company’s stated goal was to have the best possible food-safety performance. This aim was consistent with the group’s philosophy “to exceed the guest’s expectations on every plate, at every table, meal, restaurant, city and state, and to do it time after time.” To accomplish this, Cameron Mitchell Restaurants works “to be better today than we were yesterday and better tomorrow than we are today.”

The Cameron Mitchell Leadership Team and vice president/corporate executive chef Wayne Schick worked with CNS/FoodSafe management to ensure that the company’s food-safety services would meet Cameron Mitchell Restaurants’ needs. Two years into the relationship, it’s a marriage made in food safety heaven.

“CNS/FoodSafe has been an incredible food safety partner for Cameron Mitchell Restaurants,” says Schick. “Cameron Mitchell Restaurants’ food safety knowledge, expertise and success have greatly improved since partnering with CNS/FoodSafe. We have surpassed our food safety goals for two consecutive years since partnering with CNS/FoodSafe.”

Schick added that CNS/FoodSafe’s auditors do an excellent job of balancing auditing for current performance versus education for future success. “They have proven to be a great-sized company for Cameron Mitchell Restaurants—big enough to handle our needs and small enough to customize our programs for maximum results.”

Mary Ann Platt, president and CEO of CNS/FoodSafe, agrees that this has been a great relationship. “It is such a pleasure to work with a leader in the industry like Cameron Mitchell Restaurants. They view food safety as a critical element of their overall performance and as something that goes beyond simply complying with local health code requirements. Superior food safety and outstanding food quality go hand in hand, as seen in every one of their more than 30 locations in eight states.”