Copyright (C) 2017 / THE KITCHEN, INC. - All Rights Reserved
Web Site Built and Maintained by Matrix Magic Shows LLC, MatrixMagicShows@aol.com
Web Site Built and Maintained by Matrix Magic Shows LLC, MatrixMagicShows@aol.com
PHONE: 248 545 0641
FAX: 248 565 9045
Supplying Quality Foods To Michigan
Vending Companies & Micro Markets
Vending Companies & Micro Markets
The Kitchen Inc. was founded in 1987 by owners Bob and Patti Watson. The company began thirty years ago as a party store with a deli that sold a few sandwiches each day. Once word got out, several catering trucks in the area would stop into the store and purchase sandwiches each day for their customers. Bob realized the strong need for providing a tasty, safe and quality product manufactured locally in the Metro-Detroit area. The Watson’s then sold their party store and concentrated all of their time and effort into industrial catering. The company first rented space inside a warehouse in Troy, Michigan. The menu was extensive including; breakfast items, cold and hot sandwiches, salads, and fresh baked pizza made from scratch!
In October of 2000 The Kitchen Inc. outgrew the small space rented in Troy Michigan. The corporation moved to a brand new 3,200 square foot facility located in Madison Heights. Owners Bob and Patti along with the management team worked hand in hand with the local Health Department to make sure the building met or exceeded all of the strict guidelines for food production.
Moving to 2004, The Kitchen Inc. pursued the Blind Vendors Association. This association is governed by the United States Army (Department of Defense) and requires strict regulations such as implementing Hazard Analysis and Critical Control Points Plan (HACCP), Sanitation Standard Operating Procedures (SSOP), and a food defense plan to ensure no product would be compromised. After rigorous testing by the United States Department of Defense, The Kitchen Inc. was placed on an approved vendors list. The listing and inspections by the Department of Defense spurred us to once again excel above and beyond local health department regulations.
Fast forward to today 2017, The Kitchen Inc. has been in business for 30 years! This has been the most memorable year in our history yet. Owners Bob and Patti Watson realized the company was outgrowing out 3,200 square foot facility and found a 10,000 square foot facility in Sterling Heights, which we moved to in February of 2017. The facility was completely re-done from the roof to the drains in the floors and everything in between. The new facility is state-of-the-art. A few of the new and improved features include: a backup generator (turns on in less than 15 seconds), extra compressors in each cooler to ensure refrigeration, hose reels with sanitizers for easy cleaning, LVO washer for the deep cleaning days, dedicated refrigeration space for receiving stock and an upgraded security system with access card readers for all external doors.
In February of 2017, The Kitchen Inc. took on the task of becoming federally inspected by the United States Department of Agriculture (USDA). Being inspected by the USDA meant a whole new ball game for us, but this team was ready for the challenge! To ensure our success, The Kitchen Inc. enlisted help from the Michigan State University Product Center. The MSU Product Center assisted the company in writing a new set of HACCP plans, SSOP plans, Standard Operating Procedures, Food Defense Plans, Good Manufacturing Principals for employees and visitors, and create an entire Environmental Monitoring plan. The Kitchen Inc. is now held to the strictest regulations for food safety in the United States.
The Kitchen Inc. does everything (and anything) to make the best possible product in the safest way. Food safety and sanitation are two of the founding principals in our business. Currently, The Kitchen Inc. has seven employees certified with their ServSafe, three employees certified in HACCP through Michigan State University, two employees certified in Seafood HACCP through Cornell University and one employee certified in Allergens for the state of Michigan through ServSafe. In addition to all of the certifications, The Kitchen Inc. also does monthly environmental monitoring for Listeria spp., product testing for salmonella and Listeria spp., shelf life testing, label and ingredient checks, internal audits, and much more.
Although sanitation and food safety are very important, so is our personal touch. Each sandwich is made by an individual sandwich maker, and then sent to one of our automatic wrappers for commercial packaging. In addition, The Kitchen Inc. uses a customized computer program to manage our entire operation. This program allows The Kitchen Inc. to order in just enough stock on a weekly or daily basis, manage detailed ingredients and allergen statements as well as calculate nutritional information for each specific item.
The Kitchen Inc. is here to service all of your vending and micro market needs!
In October of 2000 The Kitchen Inc. outgrew the small space rented in Troy Michigan. The corporation moved to a brand new 3,200 square foot facility located in Madison Heights. Owners Bob and Patti along with the management team worked hand in hand with the local Health Department to make sure the building met or exceeded all of the strict guidelines for food production.
Moving to 2004, The Kitchen Inc. pursued the Blind Vendors Association. This association is governed by the United States Army (Department of Defense) and requires strict regulations such as implementing Hazard Analysis and Critical Control Points Plan (HACCP), Sanitation Standard Operating Procedures (SSOP), and a food defense plan to ensure no product would be compromised. After rigorous testing by the United States Department of Defense, The Kitchen Inc. was placed on an approved vendors list. The listing and inspections by the Department of Defense spurred us to once again excel above and beyond local health department regulations.
Fast forward to today 2017, The Kitchen Inc. has been in business for 30 years! This has been the most memorable year in our history yet. Owners Bob and Patti Watson realized the company was outgrowing out 3,200 square foot facility and found a 10,000 square foot facility in Sterling Heights, which we moved to in February of 2017. The facility was completely re-done from the roof to the drains in the floors and everything in between. The new facility is state-of-the-art. A few of the new and improved features include: a backup generator (turns on in less than 15 seconds), extra compressors in each cooler to ensure refrigeration, hose reels with sanitizers for easy cleaning, LVO washer for the deep cleaning days, dedicated refrigeration space for receiving stock and an upgraded security system with access card readers for all external doors.
In February of 2017, The Kitchen Inc. took on the task of becoming federally inspected by the United States Department of Agriculture (USDA). Being inspected by the USDA meant a whole new ball game for us, but this team was ready for the challenge! To ensure our success, The Kitchen Inc. enlisted help from the Michigan State University Product Center. The MSU Product Center assisted the company in writing a new set of HACCP plans, SSOP plans, Standard Operating Procedures, Food Defense Plans, Good Manufacturing Principals for employees and visitors, and create an entire Environmental Monitoring plan. The Kitchen Inc. is now held to the strictest regulations for food safety in the United States.
The Kitchen Inc. does everything (and anything) to make the best possible product in the safest way. Food safety and sanitation are two of the founding principals in our business. Currently, The Kitchen Inc. has seven employees certified with their ServSafe, three employees certified in HACCP through Michigan State University, two employees certified in Seafood HACCP through Cornell University and one employee certified in Allergens for the state of Michigan through ServSafe. In addition to all of the certifications, The Kitchen Inc. also does monthly environmental monitoring for Listeria spp., product testing for salmonella and Listeria spp., shelf life testing, label and ingredient checks, internal audits, and much more.
Although sanitation and food safety are very important, so is our personal touch. Each sandwich is made by an individual sandwich maker, and then sent to one of our automatic wrappers for commercial packaging. In addition, The Kitchen Inc. uses a customized computer program to manage our entire operation. This program allows The Kitchen Inc. to order in just enough stock on a weekly or daily basis, manage detailed ingredients and allergen statements as well as calculate nutritional information for each specific item.
The Kitchen Inc. is here to service all of your vending and micro market needs!
MADE FRESH IN MICHIGAN SINCE 1987