Specializing in balanced, prepared food served buffet- and cafeteria-style given prepared meal overproduction
Non-commercial foodservice (e.g., hospitals, universities, corporate campuses) and caterers tend to be best equipped to meet these requirements
Larger diner base of around 100+ allows for more regular / larger donations and are more likely to have fridge / shelf capacity to store empty and filled trays
Capable of storing and refrigerating food between packaging and pickup
Flexible to typically have pickups within scheduled windows set by SMM
Able to accommodate 5–15-minute food packaging and Google Form completion processes close to daily
A high enough level of technical capability to leverage SMM’s technical tools (e.g., tablets on site)
Commitment to the mission of reducing waste and feeding hungry families
