MERIWETHER GODSEY is fully committed to the health and safety of our guests, employees, and communities. Our services, standards, and practices have been adapted to assure safe dining for everyone. Since our humble beginnings in 1985, our mission has been to provide a remarkable food experience, especially in a busy "cafeteria."
Our family of 500+ team members is committed to this promise. Together, we expect greatness and we support one another in our effort to achieve it. Our family of employee-owners is committed to this promise.
Our family of 500+ team members is committed to this promise. Together, we expect greatness and we support one another in our effort to achieve it. Our family of employee-owners is committed to this promise.
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In the early 80's, while working for a large contractor and catering part-time, Marie "Rie" Meriwether Godsey, and her husband Eddie became convinced that they could provide what the global operators could not: personal attention, real partnership, and fabulous food. They believed that hands-on ownership, which is often found in the finest restaurants, would make a difference in contract dining. In 1985, with this ideal in mind, they launched Meriwether Godsey with two locations, an independent school, and a small college.
We take a holistic approach to being good stewards of our natural resources. It starts with a focus on reducing waste ("don't let good food end up in the trash!") and it moves on from there to buying local foods, composting, recycling, etc. Not only is reducing waste the right thing but invariably it reduces costs.
Core Value #7, Be the Best Partner. Helping our work family take care of their personal well-being is key to being the best partner. That is why we offer and contribute to a comprehensive benefits package for employees and their families while promoting wellness programs designed to encourage healthy lifestyles.
Cheung grew up in Hong Kong until the age of 8 and visited every summer afterward, where he spent lots of time cooking traditional Cantonese with his family. He became a chef and moved to NYC working his way through the ranks before meeting his now-wife, Sara Thompson. Ohm Suansilphong, Chef and Restaurant owner of Fish Cheeks in NYC, is highlighting traditional Thai food in a family-style environment inspired by his family roots and upbringing.
Reviews (1)
Jacob Cole
Nov 24, 2016
Overall the total experience was great. Its hard making a buffet tasty everyday, but that can be overlooked as they also give two other options to eat besides the main dining hall. Anyone who honestly dislikes the options should try the other two. with 700+ students to feed and a constant flow of catering events, they keep up with it well. Was glad to have gone to Guilford and had them as our food providers.
