Who We Serve
Bringing authentic food and hospitality to Chicagoland communities since 2014
HCF Response to Covid-19
HandCut Foods is taking aggressive measures to keep our employees and community safe in this time of unprecedented circumstances to combat the spread of COVID-19.
We are working closely with our school partners to plan for the upcoming 2020-2021 academic year. When plans are finalized, we will provide the details on our site.
Employee & Food Safety
As a leader in responsibly sourced and scratch prepared school food, HandCut Foods’ priority has always been food safety. We take extensive measures to ensure all food produced in our kitchens is safe for the thousands of students, teachers and staff we feed on a daily basis.
In addition to our robust food safety practices, we are conducting daily screenings of all employees to ensure they are healthy when at work. Employees experiencing symptoms must stay home, and any employee who feels uncomfortable coming to work is asked to stay home.
Economic Support for our Employees
As communities across the country feel the devastating effects of the coronavirus, we at HandCut Foods are especially concerned about our employees. Many of them are among the most financially vulnerable members of the community, and will be especially hard hit during these difficult times. Our leaders are working diligently to ensure our employees continue to receive payment for all lost time.
To help ensure the economic security of the HandCut Foods team we have asked our partner schools to commit to guarantee the pay for our employees throughout the duration of school closures for all canceled days.
Our procurement philosophy balances ecological impact, nutritional value, and menu variety.
The quality and integrity of our meals stems from the quality and integrity of our ingredients. We begin with whole, fresh foods sourced from Midwestern farms and other producers we trust. We’ve built strong relationships with our providers—ranchers who practice ethical raising, farmers who grow and harvest naturally, and millers who minimally process their grains. Sourcing locally and seasonally reduces our ecological footprint by minimizing our “food miles”—the distance traveled from harvest to plate.
We prepare our meals in house from whole or minimally processed ingredients.
Our chefs craft each dish using classic cooking techniques, whether they’re simmering fresh chicken stock, braising beef, sautéing seasonal vegetables, or kneading bread. Though most of our meals and bakery products are made and consumed within the same day, we also extend the seasons through preservation programs that include pickling, fermenting, jamming, and dehydrating. Cooking from scratch allows our chefs total control over our food’s flavor, appearance, and nutritional profile.
Our approach is tailor made.
With exceptional food and warm hospitality as our baseline, we design offerings around the unique goals of each client. Our program development centers around active and ongoing research within each community. In addition to working closely with administrators and decision makers, we welcome direct feedback from our customers through online surveys, focus groups, and face-to-face interaction. We value all input and work strategically on creative solutions that fully support the community.
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