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EVERYTABLE
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Strawberry
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EVERYTABLE
CITY OF RIALTO
TENANT to LEASE and OPERATE A CAFÉ at JOHN LONGVILLE DEPOT
REQUEST FOR PROPOSAL (RFP)
RFP 25-041
EVERYTABLE
COVER PAGE
Shanita Simmons
Purchasing Manager
City of Rialto
150 South Palm Avenue
Rialto, CA 92376
On behalf of Everytable, I am pleased to submit our proposal in response to RFP No. 25-041 for the lease and operation of a café at the John Longville Depot. As a mission-driven food service company with over a decade of experience providing fresh, affordable meals across California, we see this opportunity as an ideal match for our ultra-quick service and grab-and-go model-designed specifically to serve busy commuters, working families, and transit travelers.
Everytable was founded on the belief that nutritious, chef-crafted meals should be accessible to everyone, everywhere. With over 40 storefronts and large-scale institutional foodservice partnerships, we specialize in offering healthy, ready-to-eat meals at prices tailored to local communities. Our menu is thoughtfully designed to meet the needs of travelers on the go: whether they're picking up a quick breakfast before boarding Metrolink, grabbing an affordable lunch during a work break, or bringing home multiple meals to their families after a long day.
The Depot's strategic location along the Metrolink San Bernardino Line-serving dozens of weekday trains and supported by Omnitrans bus routes—makes it an ideal site for our proven model. We envision a welcoming café experience with seamless pickup, limited prep requirements, and an emphasis on convenience and consistency. Our team will implement smart merchandising, digital ordering integration, and community hiring practices that align with the City's goals for economic inclusion and public service.
We are enthusiastic about contributing to the revitalization of the John Longville Depot as both a historic landmark and a vital public space.
If you have any questions about this submission or if additional information/clarification is necessary, please reach out to our main point of contact, and contract designee: Bob Dooley, Vice President Business Development:
Phone: 060 I. Email: [email protected] | Corporate Address: 10419 Venice Blvd, Los Angeles, CA 90034 Best Regards,
Bis Fall
Bob Dooley RDN, MBA
Vice President of Business Development 101
3305 E. Vernon Avenue, Vernon CA 90058
(213) 444 - 5524 | everytable.com
TABLE OF CONTENTS
Pg 02 1. TITLE/ COVER PAGE
Pg 03 2. TABLE OF CONTENTS
Pg 04 3. EXECUTIVE SUMMARY
Pg 07 4. RESPONDENT'S IDENTIFICATION AND
BUSINESS STRUCTURE
Pg 10 5. MINIMUM QUALIFICATION
REQUIREMENTS
Pg 19 6. EXPERIENCE AND QUALIFICATIONS
Pg 37 7. OPERATION PLAN
COST FILE
(Separate Document)
8. Business Plan/Pro Formas
9. Financial Ability
10. Proposed Terms and Financial Terms
Southern Shrimp and Grits
3. EXECUTIVE SUMMARY
EXECUTIVE SUMMARY
Everytable is honored to submit this proposal to operate the café at the historic John Longville Depot and Rialto Train Station. We Ofi recognize that this site is more than a physical space-it's a daily intersection of working families, commuters, and community life.
That's why our approach goes beyond food service; we aim to create a welcoming, dependable café experience that reflects the City of Rialto's values of access, equity, and public service.
Founded to make healthy, chef-prepared meals accessible to all, Everytable operates a mission-driven model that combines centralized, scratch-cooked production with efficient, high-impact retail and foodservice operations. Our offering is ideal for this location: a commuter-friendly mix of fresh grab-and-go meals, and digital ordering-— allowing busy travelers to pick up breakfast on the way to work, grab an affordable lunch during the day, or bring home a nourishing dinner for the family after a long shift.
At the Depot, we will deliver more than food—we will deliver consistency, care, and connection. Through affordable pricing, high-quality meals, and a hospitality-forward staff, we are committed to enhancing the daily rhythm of this vital community hub.
A MISSION-ALIGNED FOOD PROGRAM FOR RIALTO
Our proposal includes an Everytable Amenity Store offering breakfast and lunch, prepared fresh daily in our central commissary and delivered to the site with minimal on-site cooking. This efficient model reduces infrastructure needs while maintaining high culinary and sustainability standards. The rotating seasonal menu will feature regionally inspired, nutrient-rich meals—including vegetarian, vegan, and globally inspired options—at prices accessible to all.
Additionally, we propose a Gourmet Coffee Program, which can feature nationally recognized brands (e.g., Starbucks, Peet's, Coffee Bean) or be developed in partnership with a local SoCal roasters Portola Coffee Roasters, Bear Coast Coffee, Bodhi Leaf Coffee Traders, and Common Room Roasters.
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QUALITY MEALS, AFFORDABLE PRICE
Unlike traditional food providers, Everytable operates on an innovative model that delivers chef-crafted, culturally inspired meals at prices comparable to fast food. By leveraging a central kitchen and a streamlined supply chain, we eliminate the need for extensive on- site kitchen infrastructure, reducing costs while maintaining high culinary standards. This model allows us to offer FULL MEALS between $7-$9.
SUSTAINABILITY, EQUITY, AND ECONOMIC EFFICIENCY
Our operations model is designed to minimize waste, reduce energy usage, ano eliminate the need for deep kitchen retrofits or gas hookups. Key sustainability practices include:
• 80% local ingredient sourcing, with
relationships with regional farms and
food producers
• Zero-waste goals, with recyclable or
reusable packaging and robust food
donation programs
• Certified sustainable seafood from
ASC/BAP suppliers such as Cermaq
• Bulk sourcing, minimal transport
emissions, and centralized prep for
efficiency
MINIMUM FACILITY NEEDS
• NO Grease Traps/Hood Vents
• Electric Only / No Gas
• Minimum Electric Load Needed
• No Specialty Drains
› Little to no "ware-and-tare" on equipment
Conclusion
Everytable's proposal offers more than a food solution-it delivers a complete, purpose-driven food service experience that mirrors your mission. Our proven track record across government sites, public health, and higher education campuses ensures operational reliability, while our sustainability, accessibility, and quality standards set a new benchmark for institutional dining.
We look forward to the opportunity to serve the Depot staff guests, and travelers with a food program that nourishes the body, supports the planet, and strengthens community.
Homegirl Salmon Bowl
4. RESPONDENT'S
IDENTIFICATION AND
BUSINESS STRUCTURE
6. Proposer's Identification and Business Structure
Proposer Name: Everytable PBC
Legal Structure: Public Benefit Corporation (PBC), incorporated in the State of Delaware Federal Tax ID (EIN): 47-5369929
Unique Entity ID (SAM): H37LPBYEIWU3
DUNS Number: 08-031-1323
CAGE Code: 9ZRS6
Business Size: Medium-sized enterprise
Headquarters Address:
Everytable, PBC
3415 S. Sepulveda Blva, Suite 1100
Los Angeles, CA 90034
Phone: (213) 444-5529
Website: www.everytable.com
Principal Contact & Authorized Negotiator:
Bob Dooley
Vice President, Business Development
Email: [email protected]
Phone: C
Address: Same as above
Ownership and Corporate Structure
Everytable is a privately held public benefit corporation committed to social equity and food justice. Founded in 2015 by CEO Sam Polk, the company is backed by impact-driven investors and philanthropic capital partners focused on advancing inclusive economic growth. As a certified public benefit corporation, Everytable incorporates public interest goals-like nutrition access and economic opportunity- into its operational mandate.
EVERYTABLE
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8 Business Description and Scale
Everytable operates a vertically integrated model that combines centralized, scratch-cooked food production with efficient retail and institutional delivery. With more than 40 storefronts/partners throughout California and a 55,000 sq. ft. commissary in Vernon, Everytable serves thousands of customers daily across retail, K-12 education, university, healthcare, senior nutrition, and government meal service programs.
As a regional organization with deep local roots, Everytable is uniquely equipped to serve transit hubs and commuter-heavy environments like the John Longville Depot, where working families, daily travelers, and public employees converge.
Relevant Experience and Alignment with
Rialto's Goals
Everytable has a strong track record of
managing high-volume, mission-aligned food
programs that prioritize speed, affordability,
and consistency. Key programs include:
• City of Los Angeles Department of
Aging - home-delivered meals for
seniors citywide.
• LA County Office of Education
(LACOE) - meal services for
underserved youth.
• California State University System -
commuter-focused on-campus food
solutions.
These engagements reflect our capability to
serve diverse communities and deliver
convenience without compromising nutrition
or quality-making Everytable a strategic fit
for the City of Rialto's vision to reenergize the
John Longville Depot with community-first
service.
Conclusion
Everytable's innovative model, public-sector experience, and mission orientation are ideally suited for this café opportunity. Bob Dooley, Vice President of Business Development, is the primary contact and authorized representative for all lease negotiations related to this proposal.
9 Lemon Spinach Alfredo
5. MINIMUM QUALIFICATION
REQUIREMENTS
MINIMUM QUALIFICATION REQUIREMENTS
Everytable has been in business and serving the community for over 10 years now. We have grown dramatically in California and continue to develop our portfolio.
PERMITS AND LICENSES
THIS CERTIFICATE MUST BE POSTED AT PLACE OF BUSINESS
CITY OF LOS ANGELES TAX REGISTRATION CERTIFICATE
THIS CERTIFICATE IS GOOD UNTIL SUSPENDED OR CANCELLED
BUSINESS TAX ISSUED: 11/26/2015
ACCOUNT NO. FUND/CLASS DESCRIPTION STARTED STATUS
0000905709-0001-2 LGR2 GR2-Ord 183419 1/1/2015 ACTIVE
LOS ANGELES BROTHERHOOD CRUSADE-BLACK NITED
FUND, INC ISSUED FOR TAX COMPLIANCE PURPOSES ONLY
BROTHERHOOD CRUSADE NOT A LICENSE, PERMIT, OR LAND USE AUTHORIZATION
TRACY MITCHELL, CONTROLLER
200 E SLAUSON AVE
LOS ANGELES CA 90011-5347
200 E SLAUSON AVE
LOS ANGELES CA 90011-5347
ISSUED BY:
"No registration certificate or permit issued under the provislons of to Antinate D. Christanale Business Tax ordinances of the LAMC, or the paymont of any tax required under the provisions of the Business Tax ordinances of the LAMC shall be construed as authorizing the conduct or continuance of any Illegal DIRECTOR OF FINANCE business or of a legal business in an illegal manner."
NOZIFY THE OFFICE OF FINANCE IN WRITING OF ANY CHANGE IN OWNERSHIP OR ADDRESS - Office of Financo, P.O. Box 53200, Los Angeles CA B0053-0200 FORM 2000 Rey 31/13/ IMPORTANT - READ REVERSE SIDE
City of Vernon BUSINESS LICENSE CERTIFICATE
4305 South Santa Fe Avenue, Vernon, CA 90058
(323) 583-8811
Business Name: EVERYTABLE, PBC Business Type(s): 111998 All Other Miscellaneous Crop DBA: EVERYTABLE, PBC Farming
Business Location: 3305 VERNON AVE Mailing Address: PO BOX 58048 VERNON , CA 90058 VERNON , CA 90058
Owner:
License Number: GBL-011783 License Type: In City Business (GBL) Issued Date: 1/1/2024 Classification: Manufacturing
Expiration Date: 12/31/2024
TO BE POSTED IN A CONSPICUOUS PLACE
11 DISPLAY CONSPICUOUSLY AT PLACE OF BUSINESS FOR WHICH ISSUED
CALIFORNIA DEPARTMENT OF TAX AND FEE ADMINISTRATION
SELLER'S PERMIT
April 10, 2020
ACCOUNT NUMBER
102844120 - 00012 7
EVERYTABLE, PEC Cotic Contes
EVERYTABLE, PBC WHICH WILL DO BUSINESS IN NOTICE TO PERMITTEE:
CALIFORNIA AS EVER You are required to obey al
Fodoral and Sinle laws tha
3305 E VERNON AVE regulate oi cortrol your
VERNON CA 90058-1809 Burtined This permit does
hol allow you to do
olfánvite.
OF A PARTNER A NET SER TO GOAL BE REMEMBE FOR SAE AN EASE ME TEEN OPERATORE OF THE BUSINESS.
Nice valid ad try ofher adorests
For general tax questions, please call our Customer Service Center at 1-800-400-7115 (CRS:711)- For information on your rights, contact the Taxpayers' Rights Advocate Office at 1-888-324-2798 or 1-816-324-2798.
COTFA REV. REV. 18(5-18)
A MESSAGE TO OUR NEW PERMIT HOLDER
As a seller, you have rights and responsibilities under the Sales and Use Tax Law, In order to assist you in your endeavor and to better understand the law, we offer the following sources of help:
Visiting our website st www.cdtfa.ca.gov
Visiting an office
Attending a Basic Sales and Use Tax Law class offered at one of our offices Sending vour questions in writing to any one of our oflices * Calling our toll-free Customer Service Center at 1-800-400-7115 (CRS:711) As a seller, you have the right to issue resale cortificates for merchandise that you intend to resell. You also have the responsibility of not misusing resale certificates. While the sales tax is imposed upon the retaller, You have the right to seek reimbursement of the tax from your customer You are responsible for filing and paying your sales and use tax retams timely * You have the right to be treated in a fair and equitable manner by the employees of the Califomia Department of Tax and Fee Administration (CDTFA)
* You are responsible for following the regulations sat forth by the CDTFA As a seller, you are expected to maintsin the normal books and records of a prudent businessperson. You are required to maintain these books and records for no lesa than four years, and make them available for inspection by a CDTFA representative when requested. You are also required to know and charge the correct sales or use tax rate, including any local and district taxes. The tax rate applicable to your sales or use may not necessarly correspond to the tax rate of your business address displayed on this permit. You are also expected to notify us if you are buying. selling, adding a location, or discontinuing your business, adding or dropping a partner, dificer, or member, or when you are moving any or all of your business locations. If it becomes necessary to surrender this permit, you should only do so by mailing it to a CDTFA office, or giving it to a CDTFA representative.
If you would like to know more about your rights as a taxpayer, or if you are unable to resolve an issue with CDTFA, please contact the Taxpayers' Rights Advocate Office for help by calling toll-free, 1-888-324-2798 or 1-916-324-2798. Their fax number is 1-916-323-3319.
Please post this permit at the address for which it was issued and at a location visible to your customers.
California Department of Tax and Fee Administration
Business Tax and Fee Division
12 OUR MENUS
FOOD SERVICE MENU EVERYTABLE FALL 2024
EVERYTABLE Scratch-cooked meals
Order or
find a location
EVERYTABLE. COM LAO
15 Hot Plates
Salads
Wraps
Sandwiches
Breakfast
Juices
Snacks
All of our food is made from scratch each morning at our central kitchen using fresh, whole ingredients. We believe in buying from local farms, and launch new meals inspired by the seasons and available harvest.
Hot Plates
MY FRIEND'S PLATE HULI HULI CHICKEN 649. THAI RED CURRY WITH VEGGIES 155 JOON Launching 11/4 520 oal, 31g protein 580 cal, 10g protain Than Island Inspired dish combines diced, grilled 5lot-roented carrots, chickpeas, fresh beoccolt, Ir collaboration eith Ry Frand'e Place, choken with fragrant coconut aton, and a test • Lom Angates non-profit supporting and beom rice covered an our scratch-cooked That and tangy Hawaiian BBQ Rauce CUTTY BRUCE
hoeelans youth, and sluans eember Shana,
this holidey seal io inspired by tha
shared mowints around the table with SOUTHERN SHRIMP AND GRITS = falanda. Enjoy tender alices of Roasted HOMEGIRL SALMON BOWL Tuzkay Broost, charred Brusual Sproute, 558 oal, 36g protein Shana's Sarory Czanberry Stuffing, and 379 cal, 20g protein Our soulful, sansaned shrap with cheesy grite and Staphanie'a Smut Patato Maoh. sautied spinach le unforgettable Saosoned animon, couliflower rica, chill-immon
Ta complement the neal, a side or Chipotle chiokpens, apicy piokted onions, Hounboy avocado Cidez Gravy and a tangy Cranbarzy Chutney
BELSE EIdE
bring evarything togethez. Serves one.
CREAMY LEMON BROCCOLI RICE PILAF $1S
CHIMICHURRI CHICKEN GRAIN BOWL S5 488042, 17g protein
CALABACTTAS CON POLLO 155
Broccol1, chickpeas, caramalized antone, and Immon
520 pal, 38g protein CEReS sauca on 2 bed of brom zico
550 cal, 31g protein @rilled chickan breast, chictpeas, paby apinach.
Tender, grilled chichen menta frush fresh tomatoes, and brown rica romated aquash and cilantzo beam rice. CHICKEN BURRITO BOWL SSS Served with sceateh-cooked roBeaco.
oUT zsanted tomato and rod pepper sauce 330 cel, sap protein bringa thin meal a Spenieh trist PESTO CHICKEN PASTA
chician, corn sales, black beans, Cotija chaess,
560 oil, 33g protein brom rica, cilantro, saiso verda
CAULIFLOWER ROMESCO = Fresh aromatio baril pesto tossed aith whole wheat rotint pasta, baty spinach, grilled chaoken and SESAME GINGER TERIYAKI CHICKEN BOWL IS 540 cal, 20g protein diced toastoes
Dur newsit veggie-forrari, groin
mend features whole wheat uses. a80 cal, 29g protein
roseted couliflover, chickpos, CARIBBEAN CURRY CHICKEN This Asian inspirod bowl includes fragrant Jestine damans and Spanish romanco for a rico, grilled onzoken breast, araocolt, and hearty balanced mal 540 pal, 29g protein oubbage, with a onset and tangy taziyati anude This mouthwatering bowl festuzas Jaeeioan-wsy1n
curry chicken with pasture-rained dark mast
POLLO AL PASTOR MEXICALI CHICKEN AND RICE BOWL 115
chiaken, Yukon Gold potatoes, carzate, and our
450 ce1, 27g protein homanda curty-onion gravy 460 cal, 32g protein asinging a trate of Messes, Drilled chicken braest, roasted com, black beans. ouz grilled chichen breast with trash GINGER ORANGE TOFU BUDDHA BOWL SI5 and brom rice, with a side of salse poin pinecopla salsita, zoasted popoera
end onions sits on brom riae 429 oml, 16g protein
Romated sseroned tofu, sits atop brom ride, ptolen LEMON MAPLE SALMON BOWL 885 red cobnaga, shredded carrote and frash steamed
brocoll, paired with a Ginger Deange snuca 748 cal, 31g protein CHICKEN ENCHILADA ROTINI =
Rosated Atlantic saleon 1s Joined by tsee adenans,
750 cal, 45g protein stazasd broccolt, and ehredded cozrata, on a bad 555 of brom rice with a Lemon Mapie Sumac Sauce
a fun tadet on the Ively enchilada. SUMMERTIME BBO PLATE our whole wheat rotini in tossed
with grilled chicken brent, roasted 688 cal, 42g protein anions and zac papara and layered BBQ chiaken, moc i chean, souzead keia and bacon with red enchilade sauce Heat and eat
•Please note that our menu rotates seasonally.
YUCATAN SALMON 558 Everytable also carries an assortment of snacke and CREAMY BROCCOLI MAC & CHEESE beverages, ask us for more information.
B8S cal, 81g protein
Stoo roasted and seasoned, our salean 470 cal, 249 protein Our peals are prepared in a central kitchen which handles yurious 1s paired witn corn & black bean enlad. whole wheat ratint pasta, czemmy chaase sauce, common allergene including wheat, peanute, soy, tree nute, milk, quinoa and & toasted alantaio with a aceaned broccols, green onions *he ta 3. and espera ten be in the press due to someontact zeety achiote nitrue vinaigrette
therefore, me oannot guarantee that a malls allergen-frow.
Breakfast Salads Sandwiches & wraps
PULLED PORK
SESAME CHICKEN STACKED SANDWICH =
CAGE-FREE EGG AND "S SALAD 598 cel, 27g probain
CHEDDAR SANDWICH A tarte of the south, our slom-
3ed oal, aig proteia
roested, hend-zulled pork in piled
290 cal, 32g protein high and ieyared with tangy norsteh- Ponsted cashews and grilled
Cege-fren ege and sheep cheddar chichen braast neetled stap sandwich on a sheet bun • buttery brioche bun
of a blend of spinach.
cebbaga and ourrots, along CRANBERRY CHICKEN SALAD SANDWICH BACON, EGG & ith crunchy celery.
CHIMICHURRI SANDWICH = shalied sdumens, and crommy 790 cal, 47g protein sesen giner desesing Savory chichen and tart cranberrins mixad witn 410 oal, 13g protein curry mayo than layared with frenh beby srugule Frech chimchuert aols with eczeeblad egos, eged and crisp shredded creos cheddar and ancured benon piled high on a burdooha ban
GARLIC HERB SALMON WRAP
MORNING GLORY OVERNIGHT OATS
786 cel, 94g protein
630 cel, 16g protain MEXICAN STREET
CORN CAESAR Roested Attentio salson, shradded patates.
ald fashionad zoilad oate mixed with chia seada, ptaklad ontons, and beby arugula are ell rropped stredded carrot, diosd applee, and ruieine. 326 osl, 32g protein in whole wheat, naturelly fersented laveen with elong with wunsing epices and vantils, than garlic heeb naya spreed topped with walnut piaces
taed gisen chican. PESTO CHICKEN ON CIABATTA
BLUEBERRY MAPLE YOGURT PARFAIT roested com, chilt
oita cz100s, Cotija-11mg 928 esl, asa pestoin
11a cel, 13g probain Caesar drenaing. Cotija Shaved chicken, coato moli, provolone cheese, chonse, eilantro
Geude A Break Yogurt isyered on a sweet blumberry assagaie peppaza and onsons, garlio harb sayo, jem cesa, topped with a ozunchy ais of pepites. whoio sheet oiebetta sun tiana snoda, and quana
CHIMICHURRI CHICKEN ON CIABATTA
SAUSAGE, EGG, & CHEESE SANDWICH 154 sã0 om1, 34g protein 408 ont, 21g protein Shaved ohaaken, chtatchuri miolt, pickled oniane, arugula, feta, whole shert asebetta
ola shant English muffin, chiceen amusage
matty, esz, pravolone chases, chipotle mayo SALMON SUPERFOOD
SALAD MEDITERRANEAN VEGGIE AND
HUMMUS WRAP
MAÑANEROS BOWL = 628 oz1, 27g prataia
590 oal, 20g protein
340 cel, 13g protein Ronstad waimon. smeet
potatoes, aruguls, sed Roested chiotpeen & carroti, baby neuqule.
Screbled eggs, ronsted mmer potatoen, blaak cabbege, quinom, cilentzo- otokled zed cubbage, red bais peppers, fete beuna, quee feesoo, tortill trips, mla101 11ma deeseing cherte
APPLEWOOD SMOKED HAM AND SWISS
MONICA'S BREAKFAST BURRITO SII ON MARBLED RYE
aue cal, sig protain 81e oml, 87g protein
Screebled eggs, arlen 102a, blace beens, Monterey Aragula, pickled cobbege, ourzy enyannaine Dec* chease, broen ríos, chile and onion erep
VEGAN YAKISOBA HERB ROASTED TURKEY AND
NOODLE SALAD PROVOLONE ON SPROUTED NULTIGRAIN
Heat and eat
544 os3, 27g protein 190 cl,eanstein
pary e 010 B 90 08100 0 9502( 07 g20k3 Arugula, pierled ondons, honey sustazd apena Roested saaroned tofu.
and beverages, ask us for nore information. hole grain Talisobe noodten, edenses CHEESY BEAN BURRITO SSS
Dur bosla aie prepared in a central kitchen which handles royoeena, fresh aixed varioun common allesoens includine wheat, peanuts. soy.tree nurte. wilk, ogca, flah, and whellfiah. Due to ouz centralized greane, spicy sesama 340 eat,. 229 peotain kitchen, any of the "Big 8° allergene may be in the product atmond drsen inp aleck barna, broe rice, cheadar chonse, ronstec doa to croms-contact, thezefore, me cannot gueranteo that eam, enil1 lime orsee maal lu allergen-free.
Mediterranean Veggie and Hummus Wrap
6. EXPERIENCE AND
QUALIFICATIONS
OUR COMPANY STORY
In 2013 Sam Polk, a former hedge fund trader, founded a nonprofit called Feast (originally called Groceryships) to address food-related health problems in South LA, where the average income is $13,000 a year, life expectancy is 10 years lower than more affluent areas, and diseases like obesity and diabetes are alarmingly high. Feast began helping family food providers make healthy choices through nutrition education, cooking classes, free produce, and support groups.
That year Sam began hearing from Feast participants that while fresh produce was great, they often had to buy food on the go because they were juggling multiple jobs and large families. And in South LA, their only options were fast food.
Sam saw an opportunity to help families like these. So, he created a model for a new company that would sell nutritious food in "food deserts" like South LA at prices competitive with fast food. Feast was built on the belief that every life is equally important. Sam wanted this core value embedded in the new company, so they called it "Everytable", reflecting a mission to bring nutritious, affordable food to every table in the country, with no one left out. After Sam's appearance on Season 9 of "SHARK TANK" , the business has expanded rapidly and now has around 300 employees in the State of California.
• https://vimeo.com/264237020
• https://www.youtube.com/watch?v=pCilj5eKNzk
• https://sustainablebrands.com/is/sam-polk
EVERYTABLE
EVERYTABLE
HEALTHY FOOD 15
A HUMAN RIGHT EVERY
FRESH, TASTY
+ WHOLESOME
INGREDIENTS
READY -TO-GO
SHARK
TANK
20 OUR ANNUAL IMPACT REPORT
As a social enterprise and public benefit corporation, we are in business to make fresh, delicious meals and on a mission to change the food system and our world.
We believe that nutritious food is a human right and should be available to everyone, because people with access to good food have better health outcomes and overall quality of life.
Through our first annual impact report, we aim to celebrate how our customers, team members, investors and strategic partners all play a vital role in achieving our mission. We are committed to making a positive difference in the communities we serve through our three Impact Pillars:
1. Making nutritious food affordable and accessible to everyone
2. Creating a more inclusive economy
3. Supporting a sustainable food system
This inaugural report is an invitation to learn more about our commitment to transforming the food system and building a more equitable society.
Our Everytable Nutrition Impact
MAKING A DIFFERENCE SINCE 2020
10,000,000+ meals served and counting!
We are proud to provide nutritious, delicious, and dignified meals to our communities.
Neals served to Meals served to
~ 1 Reals served to
5 million+ individuals students 4 million+
experiencing million transitional age seniors experiencing youth food insecurity
homelessness
21 FOOD VALUES: All of our food is made from scratch daily in our central kitchen using fresh, whole ingredients. We believe in buying from local farms and launching new dishes each month inspired by the seasons and local harvest. Health is at the forefront of our culinary values, bringing added value to the wellness of the team. Safety and quality standards are adhered to through all steps of production and distribution to ensure a consistent and safe product. The Everytable menu rotates seasonally and features local collaborations with chefs and restaurateurs such as Chef John Cleveland of Post & Beam recently with his Creole Chicken Grain Bowl.
• COMMUNITY INSPIRED: Our menu is an eclectic
celebration of the cultures and cuisines of the local
communities we serve. Our menu honors the diversity of all the communities we aim to serve.
• CREATIVELY CRAFTED: Each Everytable dish is crafted by our chefs to be sophisticated, relatable, innovative, and fun, while holding ourselves to the highest culinary standards. • WHOLE INGREDIENTS: Each Everytable dish is made from
scratch using fresh, simple, unprocessed ingredients, and celebrates vegetables, fruits, nuts, and grains.
• EVERYDAY NUTRITIOUS: In a world where most
restaurants and grocery stores are a minefield of unhealthy products, we hold ourselves to high nutrition standards, so that our guests trust that eating at Everytable is a step towards health.
• AFFORDABLE & HONEST: We aspire to use organic, local, free-range, and grass-fed ingredients, and do so when we can. We are also honest and transparent about the balance between those aspirations and our commitment to
providing fresh, healthy, made-from-scratch meals at truly affordable prices.
What sets our company apart from competitors and how will that impact the quality of service to the John Longville Depot? Everytable was created to make healthy eating affordable and convenient for the modern-day lifestyle. Using a central kitchen, working with dieticians, and a fleet of refrigerated delivery trucks, we have a streamlined process that automates menu planning, packaging individual meals conveniently, and delivering directly to you or your clients. We have a variety of programs from Amenity Stores, meal delivery, home delivery, Smartfridge vending amenities, Medically Tailored Meals, and more. We have close partnerships with nonprofits, healthcare facilities, government agencies, and universities. With our mission driving us, we create customized programs for each of our unique valuable partners without impacting the quality of our service. 22 OUR FOOD
Everytable is a certified social enterprise founded on the belief that healthy food is a human right and shouldn't be a luxury product. We acknowledge the long history of
redlining and racial discrimination that created the
phenomenon we today call "the food desert" - largely
communities of color lacking access to grocery or healthy food options. To remedy this, every day at our central
kitchen our chefs prepare fresh, delicious meals using
whole ingredients and keeping costs low so we can offer healthy food at "fast food" prices. At our storefront
locations, including like-size colleges, we offer a diverse selection of ready-to-eat hot plates, grain bowls, fresh salads, wraps, burritos, everything priced between $7-9 dollars.
We know "affordable" holds different meaning for
different communities, so we price our menu based on the median income of the neighborhood, applying a $2-3
difference on the menu at stores in low-income or food
desert neighborhoods. We also bring our mission for food justice to life by partnering with nonprofits, government, and schools to bring food to where it's needed most. In 2020, we delivered 3 million meals to food insecure
residents, largely through meaningful partnerships with universities, local government and nonprofit
organizations. In addition to our retail locations,
MADE FRESH DAILY
ENJOY HOT
Just. Good, Food.
23 EVERYTABLE IN THE NEWS
https://beyondish.com/this-trader-banked-on-food-everyone-benefited/ According to research published by the USC Dornsife College of Letters, Arts and Sciences' Public Exchange, 1 in 4 Angelenos experienced food insecurity in 2022. The study also showed that the issue wasn't just access to healthy food. It was price, quality and variety. Polk was already ahead of the curve and learned this after working with many families in South Los Angeles. People craved healthier food "We created a options but couldn't afford them. That is when the idea for Everytable was born. new model for "We created a new model for making high-quality, restaurant-quality, farm-to-table food that we sell for making high- ess than the price of fast food," says Polk. "How we did that is we centralized our cooking in a single itchen. In Southern California we have 38 stores but just one kitchen. It's a 34,000-square-foot, highly quality, efficient commissary kitchen taking ingredients directly from farms. We have fresh protein and make our spices, sauces and dressings. We cook everything from scratch into fresh, healthy, delicious meals, restaurant- then send them from the commissary to our 38 stores." quality, farm-to- table food that
Just, Coul Foy we sell for less
than the price of
fast food,"
Order Pickon
BEYONDISH ABOUT US REVIEWS ON THE DISH COF
EVERYTABLE
Posted in Giving Back
Los Angeles, CA
A Wall Street Trader Banked on Food.
Everyone Benefited.
By Allanah Dykes
"Everytable brings value to
middle-income
communities, and it brings
value to low-income
communities. It allows
customers to pay it forward
and ensure everybody has
access to a fresh meal.
24 EVERYTABLE IN THE NEWS
https://www.latimes.com/food/dailydish/la-dd-everytable-20160722-snap-story.htm|#:~:text=Food- ,This%20L.A.%2Orestaurant%20will%20charge%20different%20prices%20for%20the%20same,are%20planned%20later%20t his%20year.
"The restaurant is opening in the middle of a
growing effort to bring accessible, healthful food
Everytody Everyblack Everutable.
and food education to low-income areas of Los
Angeles. It's an idea that's been gaining
momentum, with the opening of Locol, Roy Choi
and Daniel Patterson's affordable fast-food
restaurant in Watts, where the two chefs hire from
the surrounding community to staff the restaurant.
RITABIL
- Sections Los Angeles Times SUBSCRIBE LOG IN Q
This L.A. restaurant will charge different prices for the same meal, based on the neighborhood
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EVERYTABLE? California officials push to cut energy credits to PUERL households with rooftop solar panels
CHICKEN TINGA
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to Trump's DEl crackdown
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bowl of chicken tinga is available from Everytable in South Los Angeles, a restaurant that prices dishes according to neghborhood income Three more locations are planned Ister this year. (Gary Coronado / Los Angeles Times 25 EVERYTABLE IN THE NEWS
https://www.youtube.com/watch?v=ninCXzQb-50
Everytable partners with the City to provide
nutritious, chef-prepared meals to seniors in
Los Angeles, helping to combat food
insecurity among older adults. As part of
our mission to make healthy food
LATHIS accessible to all, we collaborate with local
MINUTE organizations to expand our impact. This
initiative is one of many ways we work to
address food deserts and economic
disparities in underserved communities.
• O
Through our Pay It Forward program,
customers can also contribute meals to
those in need, further supporting our
commitment to food accessibility for all.
E
Play (k)
0:32 / 1:00
26 EVERYTABLE IN THE NEWS
Everytable partners with My Friends Place
for Thanksgiving Meals
Everytable and My Friend's
Place are offering free
Thanksgiving meals in
Orange County
Jin Peters, Reporter •0
https://www.coastreportonline.com/front/article_76f8e56a-a78e-llef-9e60-efde5afl2ef5.html "Everytable believes that everyone should "Everytable and My Friend's Place, a safe have a seat at the table and no one should haven for young people that provides food, eat their Thanksgiving meal alone." housing assistance and other opportunities, are collaborating for this
event with the help of Shane Tavarez.,"
COAST REPORT
IE STUDENT VOICE OF ORANGE
27 EVERYTABLE IN THE NEWS
https://www.latimes.com/food/list/los-angeles-restaurants-preorder-thanksgiving-takeout#p=everytable = Sectians Los Angeles Times SUBSCRIBE LOG IN Q
FILTERS
MAP
E
_illie's Bistro & Garden restaurant at the Culver Hotel is bringing a French wist to its Thanksgiving lo-go menu. (Lillie's Bistro & Garden) FOOD
25 of the best L.A. restaurants
for a Thanksgiving takeout feast
By Tiffany Tse
"Everytable is serving up a meal for four that
features tender slices of roasted turkey breast, (Everytable) charred Brussels sprouts, savory cranberry stuffing Everytable and sweet potato mash — all made with ( Los Angeles County American $ thoughtfully sourced ingredients. The meal By Tiffany Tse Everytable is serving up a meal for four that features
benefits My Friend's Place in Hollywood, supporting tender slices of roasted turkey breast, charred Brussels the center in its work helping unhoused young sprouts, savory cranberry stuffing and sweet potato mash - all made with thoughtfully sourced ingredients. The
people." meal benefits My Friend's Place in Hollywood, supporting the center in its work helping unhoused young people.
Prices for the meal vary based on location due to
Everytable's unique pricing model, which reflects the local median household income. Orders can be placed until Nov. 28 26, with pickup or delivery available through Nov. 29.
EVERYTABLE IN THE NEWS
https://www.foxla.com/video/1466957
FOX 11 Live News Good Day LA Contests TV Links FOX LOCAL More
LOS ANGELES
8:32
'Everytable' delivering free meals to LA seniors
The FOX 11 segment highlights
EVERYTABLE
Everytable's initiative to provide
free meals to seniors in Los
Angeles. The program aims to
combat food insecurity among
older adults by delivering
nutritious, chef-prepared meals
directly to their homes.
Everytable, known for its mission
of making healthy food accessible
to all, partners with local 'EVERYTABLE' DELIVERING FREE MEALS TO L.A. SENIORS organizations to expand its 8:33
impact. The initiative is part of a
broader effort to address food
deserts and economic disparities
in underserved communities.
29 EVERYTABLE IN THE NEWS
https://la.eater.com/2016/7/27/12298376/everytable-south-la-takeaway-open A New Socially-Conscious Concept Brings Healthy
Takeout in South LA
Everytable is hoping to bring something special to the neighborhood by Fasley Elliokt | Jul 27, 2016, 11:01am PDT
If you buy something from an Eater link. Vox Media may earn a commission. See our eduler policy. + C SHARE
EVERYTABLE
Capital(ex Dining
Locally made every day with wholesome ingredients and big flavor Access primetime tables at top-tier
restaurants
Held exclusively for Capital One
rewards cardholders
PARE
Explore Dining >
-877.
TELES
There'san intriguing new player in the South LA food scene, as takeaway shop Everytable seeks to change the 4725 game by providing healthy, efficient, low-cost meals to families throughout the Southland. And they're starting with a walk-in space just off University Park.
Co-founders Sam Palk (previously a Wall Street type and founder of South LA non-profit Gloryships) and David Foster, a former private equiry executive, hope to bring healthful meals in a grab-and-go format to parts of the city chat need it most. Their first location sirs in the University Park stretch of South LA, just southeast of Downtown. It's not far from USC but is still very much a neighborhood of diverse financial means, which makes the fresh food options here an intriguing proposition.
Craig Hopson, who previously worked Le Cirque in New York City, is on as executive chef, while Johnny Yoo, who has worked with Roy Choi, David Myers, and at Koi, is the overall culinary director. Their focus, There's an intriguing new player in the says Everytable, is to bring high quality ingredients into low-cost environments, selling sub-$5 bowls and kids meals chat are shelf-stable for hours at a time, and offer the neighborhood something they're interested in. A South LA food scene, as takeaway sample opening menu, including barbecue chicken salad, spaghetti squash and meathalls, and pozole is below: shop Everytable seeks to change the game by providing healthy, efficient, low-
cost meals to families throughout the
LOLL
Southland.
Everytable says that meals at that price
point, in those neighborhoods, are still
profitable, though with a tight margin. To
help make the entire operation more
sustainable — and to bring in a variety of
customers who might not otherwise interact
with their brand in a particular location
30 EVERYTABLE IN THE NEWS
https://www.calwellness.org/stories/everytable/
Search Q f Facebook M Bluesky à Youtube in Linkedin
THE CALIFORNIA
Wellness MISSION MONEY COMMUNITY VOICE TAKE ACTION APPLY FOR A GRANT
FOUNDATION
IXES INSURANCE NOTARY EVERYTABLE
Salads, /
Grain Bowls.
& Hot Plates
In addition to providing healthy food,
Everytable has another social objective—to
"Everytable serves healthy grab- create jobs and wealth building opportunities and-go meals-salads and hot for low-income residents. Everytable hires plates-through eight store store employees from the communities they locations in Los Angeles. The serve.
menu choices are informed by
the communities where its
stores are located, and its meals
are prepared fresh every day in
THE CALIFORNIA
the central kitchen, from scratch
using quality ingredients." Wellness
FOUNDATION
31 KEY PROJECT STAFF INFORMATION
Bob Dooley RDN, MBA
Vice President of Business Development
Bob Dooley will serve Everytable and your organization as the main point of contact and key team leader during the construction and transition period. With a deep passion for advancing public health through food systems, Bob
brings a unique blend of expertise in nutrition, business strategy, and operations. As a Registered Dietitian
Nutritionist (RDN) Bob's career has been dedicated to
creating scalable, sustainable solutions that make healthy eating accessible to all.
Bob supports partners by developing strategic programs
that optimize Everytable's food distribution and improve the affordability of nutritious meals, particularly for underserved communities. Bob has extensive experience
collaborating with cross-functional teams to provide
partners with the highest standards of nutritional quality.
Kaster (Dee) Garrett-Adimora
Franchise Project & Launch Manager
Dee Garrett is the Franchise Project Launch Manager at
Everytable. Everytable is a public benefit corporation
with a mission to make nutritious food affordable and
accessible for everyone, everywhere. The company
opens stores in historically underserved communities,
serving fresh and healthy meals priced affordably based on the median income of the neighborhood. Dee joined
Everytable in 2018 after over 30 years of experience in the fast-food industry. She managed several high-
volume locations within a major fast food chain and saw firsthand the physically challenging work and low pay of the fast food industry. Despite the challenges, Dee
always felt a sense of ownership with any restaurant she managed and has continued that spirit now at a
mission-driven company, Everytable. Dee has
experienced firsthand how having access to fresh,
nutritious, affordable meals has an impact on her and
her customers.
Dee began at Everytable as the Store Manager of the Compton location, which is located in a low-income food desert area. Due to Dee's commitment, leadership and involvement in the community, she has succeeded in turning the Compton location into one of Everytable's most successful stores. This experience led Dee to sign up for Everytable University and the Social Equity Franchise program, which provides training, mentorship and capital to entrepreneurs.
32 CHEF TIM REARDON
Vice President of R&D and Commercialization, Everytable Chef Tim Reardon, a Certified Research Chef with the Research Chefs Association, serves as the Vice President of R&D and Commercialization at Everytable. With over 20 years of experience in food manufacturing, culinary innovation, and foodservice strategy, Chef Reardon plays a pivotal role in driving Everytable's mission to transform the food system by making fresh, nutritious meals both affordable and accessible.
Throughout his illustrious career, Chef Reardon has collaborated with leading food manufacturers, including Chobani, Pepsi, Tabasco, Kraft Foods, and Perdue Farms, to develop groundbreaking consumer products and disruptive innovations. Among his notable achievements, he is credited with creating the first-of-its-kind "swicy" (sweet and spicy) Greek yogurt for Chobani, a market innovation that set a new standard for flavor-forward dairy products. Prior to joining Everytable, Chef Reardon held leadership roles in several high-profile organizations. He served as Senior Director of Culinary Design at Chobani, where he shaped the brand's culinary voice and strategy; Director of Culinary Innovation at Applebee's, managing menu strategies for a system of over 1,600 locations generating $4 billion in annual sales; and Director of Culinary Product Development at Plated, where he leveraged data-driven approaches to refine e-commerce meal kits. His earlier roles include pioneering culinary innovation at The Food Group, a marketing agency working with iconic brands like Kraft, Danone, and Norwegian Seafood, and gaining fine-dining experience as Chef de Partie at the 2- Michelin Star- L'Atelier de Joël Robuchon in Bangkok.
A graduate of the prestigious Culinary Institute of America (CIA) in Hyde Park, New York, Chef Reardon combines his classical training with a passion for culinary innovation. At Everytable, he uses his diverse background to craft meals that are scratch-made, community-inspired, and chef-prepared, ensuring every dish resonates with quality, creativity, and care. Chef Reardon's unique blend of culinary artistry and strategic vision has earned him a reputation as a leader in food innovation, making him a vital contributor to Everytable's success in delivering solutions that are both nutritious and operationally efficient.
https://www.linkedin.com/in/timothypatrickreardon/
33 REFERENCES AND BUSINESS PARTNERS
HIGHER EDUCATION REFERENCES
Reference Name: Compton College
Contact: Reuben James
Address: 1111 E Artesia Blvd, Compton, CA 90221
Phone #: +1 (310) 345-7134
Email Address: [email protected]
Description and date(s) of services provided: Everytable customized a store for Compton College and provided other meal program support for students and faculty/staff. We have served over 27,000 students since 2020.
Reference Name: Santa Monica College (SMC)
Contact: Lizzy Moore
Address: 1516 Pico Boulevard, 2nd Floor Santa Monica, CA 90405 Phone #: 310.434.4215
Email Address: [email protected]
Description and date(s) of services provided: In February 2020, Everytable opened a Smartfridge Dining Lounge concept on SMC's campus. Part of the dining service agreement includes weekly donations to SMCs on campus food pantry. Since campus closed due to the covid-19 pandemic, Everytable has delivered meals to SMC's food insecure student population. Each week, students select and receive 7 meals delivered to their home. On average, this program serves 300 students a week. We have also distributed Everytable meals during SMC's weekly drive-through pantry.
Reference Name: Long Beach City College
Contact: Justin Mendez
Address: 4901 E Carson Ave. Long Beach, CA 90808
Phone #: +1 (562) 938-4756
Email Address: [email protected]
Description and date(s) of services provided: Everytable provided a holiday home delivery program for food insecure students from December 15 - December 31, 2020. From January 2021 - June 2021, Everytable will be delivering 400 meals every 2 weeks for their on campus food distribution events. All students participate in the school's Brahma Food Pantry program.
SANTA
B MONICA
ompton
College CILEGE
Since starting services in Higher Education Campus Stores or Amenity Stores, Everytable has not lost a client, so we are unable to provide a list of contacts for that. In other segments of our business, we may lose clients due to lose of funding for the program, or a cheaper competitor has a lower bid price. Please see the below pages for additional information on our numerous Food Service references.
34 SENIORS CITIZEN PROGRAM REFERENCES
ORGANIZATION CONTACT INFORMATION SERVICES PROVIDED
FERNANDA FONSECA, EVERYTABLE PROVIDES APPROXIMATELY 1,000 NUTRITION MANAGER HOME DELIVERED MEALS 2-3 TIMES PER WEEK MEALS ON FOR HOMEBOUND SENIORS. OAA TITLE III
WHEELS ADDRESS: 1300 CIVIC DRIVE,
COMPLIANT AND MEDICALLY TAILORED
DIABLO REGION WALNUT CREEK, CA 94596 MEALS.
PHONE: 925-937-8608
EMAIL:
JASON VICENTE, TAY HOUSING EVERYTABLE PROVIDES CONGREGATE LUNCH
SOCIAL WORK PROGRAM AND DINNER MEALS FOR THE TRANSITION-
YMCA YOUTH
DIRECTOR AGE YOUTH (TAY) SAFE STAY SHELTER
AND FAMILY PROGRAM AT THE YMCA OF SAN DIEGO
SERVICES ADDRESS: 3304 IDLEWILD WAY, COUNTY
SAN DIEGO, CA. 92117
PHONE: (858) 344-3023
EMAIL: [email protected]
PAUL ARMSTRONG, VICE EVERYTABLE PROVIDES DAILY LUNCH AND PRESIDENT OF PROGRAMS DINNER FOR APPROXIMATELY 50 PEOPLE
SAN DIEGO EXPERIENCING HOMELESSNESS AT THE SAN
RESCUE ADDRESS: 120 ELM ST, SAN
DIEGO RESCUE MISSION OCEANSIDE
MISSION DIEGO, CA 92101
NAVIGATION CENTER.
PHONE: (619) 819-1830
EMAIL:
[email protected]
COUNTY OF TRISHA LAM M.P.H., R.D EVERYTABLE PROVIDES APPROXIMATELY 600 SANTA CLARA NUTRITION SERVICES MANAGER HOME DELIVERED MEALS/WEEK TO 50-80 SENIOR SENIORS. OAA TITLE III COMPLIANT AND
ADDRESS: 353 W. JULIAN
NUTRITION MEDICALLY TAILORED MEALS.
STREET, 4TH FLOOR, SAN JOSE,
PROGRAM
CA 95110
PHONE: 408-755-7684
SAIRA REYES, DIRECTOR OF EVERYTABLE PROVIDES APPROXIMATELY 250
OPERATIONS CONGREGATE MEALS TO AN ADULT DAY
CENTER. OAA TITLE III COMPLIANT AND
ADDRESS: 1759 MISSOURI AVE, MEDICALLY TAILORED MEALS.
OPICA
LOS ANGELES, CA 90025
PHONE: (310) 478-0226
35 K12 REFERENCES
Reference Name: Assurance/San Diego Workforce/Diego Valley/Desert Sands/etc.
Contact: Stephanie Jaramillo
Address: 177 Holston Drive Lancaster, CA 93535
Phone #: +1 (661) 272-1225 ext. 6230
Email: [email protected]
Description and date(s) of services provided: Since January 2023, we have grown to serve 12 schools across LA Counties and SD Counties and their students. These are charter schools receiving weekly deliveries.
Reference Name: YouthBuild Charter
Contact: Tizoc Brenes
Address: 2202 S. Figueroa Street, #728, Los Angeles, CA 90007 Phone #: 323-945-5274
Email: [email protected]
Description and date(s) of services provided: Since 2024, we have been serving 3 YouthBuild schools and are looking to expand to their NSLP programs.
HUMAN NEEDS AND UNHOUSED SERVICES
REFERENCES
Reference Name: YMCA of SD County
Contact: Jason Vicente
Address: 3304 Idlewild Way San Diego, CA 92117
Phone #: 858-344-3023
Email: [email protected]
Description and date(s) of services provided: Since August 2023, Everytable has provided bulk shelter food services to this TAY shelter.
Reference Name: Richmond Community Foundation
Contact: Shyla Crowder
Address: 14800 San Pablo Ave San Pablo, CA 94806
Phone #: 510-730-5952
Email: [email protected]
Description and date(s) of services provided: Since May 2024, Everytable has provided bulk weekly delivery services to their emergency motel temporary housing.
Reference Name: San Diego Rescue Mission
Contact: Paul Armstrong
Address: 3131 Oceanside Blvd Oceanside, CA 92056
Phone #: 619-819-1830
Email: [email protected]
Description and date(s) of services provided: Since August 2023, Everytable has partnered with the Rescue Mission's Oceanside Navigation Center to provide daily deliveries for about 36 clients.
36 Yucatan Salmon
7. OPERATION PLAN
SERVICE OPTIONS
As a part of this proposal, Everytable is offering the following services as a starting point for opening an Amenity Store.
AMENITY STORE: Everytable will
manage and operate a
traditional Amenity Store in the
John Longville Depot. This OUTY OF BANNO
service features a gourmet coffee
program, energizing your staff
while creating an enriching
environment team members will
frequently revisit. Additionally, we
offer our full range of our signature
chef-inspired meals.
CATERING: As part of our offering,
Everytable can provide event
catering for on and off facility
programming.
SMARTFRIDGE: A FREE SmartFridge
will be offered to the Community
Center while an Amenity Store is in
operation, if desired.
EMPLOYEE AND STAFF DISCOUNTS: As an OPTIONAL Service and if desierd, Everytabel will offer a 10% discount to all staff and faculty John Longville Depot they purchase a meal in-store.
38 AMENITY STORE
Below are just a few samples of possible store models and/or design features for a typical Amenity Store.
EVERYTABLE
Locally made every day with wholesome ingredients and big flavor Local Ingredients
tiND
manga
Salads
Hot Plates
Grain Rowis
CSU LA
39 EVERYTABLE|
GORMET COFFEE PROGRAM
Everytable's Amenity Store will be highlighted by our Get More Bang for Gourmet Coffee Program, which offers a curated selection your Coffee Buck. of premium coffee beverages designed to complement its
commitment to fresh, scratch-cooked meals. This Snag a S1 Crenshaw coffee with any breakfast purchase. Limited time only.
program features a variety of espresso-based drinks
crafted with high-quality ingredients and delivered with the same mission-driven ethos that defines Everytable.
With a focus on accessibility and excellence, the coffee program is ideal for both on-the-go customers and office- based environments through your Everytable store.
(sample menu and pricing)
There's no better way to start your day
than with a wholesome, delicious breakfast
from your community Everytable
EVERYTABLE store. Oh wait, yeah there is! How about
a super premium, single origin
Crenshaw Coffee for a single dollar?
COFFEE Small Large Get yours today with any breakfast
Drip 2.45 2.65 purchase. Available at select locations.
Espresso 2.75
FIND A STORE
Americano 2.95 3.45
Cappuccino 3.65 4.24
Latte 3.65 4.25
Mocha 4.15 4.75 Proud to feature
Crenshaw Coffee in our
4.25 community stores
Cold Brew Coffee 4.75
TEA
Earl Grey 2.45 2.65
Green Tea 2.45 2.65
Citrus Floral 2.45 2.65
Add Espresso Shot 0.75
Crenshaw Coffee Company is a
Oat or Almont Milk 0.75 black-owned business whose ultimate goal is to give hope to the underprivileged citizens of
Los Angeles. They offer ultra-premium, single
origin coffee with a keen eye on excellence
and quality in every step of their process,
from direct sourcing to quality and service.
40 COFFEE AND BREW OPTIONS
Coffee Program Overview: Proudly Brew & Local Roaster Options At the Recreation Center, we are committed to offering a high-quality, flexible coffee experience that reflects the needs and values of the local community. One strong option is a "Proudly Brew" (or similar style) program, which allows us to serve the coffee of a major national brand- such as Starbucks, Peet's Coffee, or The Coffee Bean & Tea Leaf-within our own café space. These programs include the use of branded coffee beans, approved recipes, and full access to corporate training resources and marketing materials.
As a partner, the City can benefit from strong brand recognition while maintaining operational control. Alternatively, we are equally prepared to partner with a local roaster near the facility, offering a community-forward and highly adaptable solution. The final selection of coffee brand or roaster will be made in collaboration with the City, and we are open to revisiting or changing the offering over time based on commuter and staff feedback.
Starbucks - Proudly Serving Starbucks® Coffee
The "Proudly Serving Starbucks®" program allows non- PROUDLY SERV corporate venues like universities to serve Starbucks coffee WE
using Starbucks beans, equipment, signage, and recipes. It delivers consistent, high-quality products backed by global brand recognition and includes access to corporate
training and marketing materials. This option offers a
premium coffee experience with built-in consumer trust
and support for sustainable sourcing practices.
Peet's Coffee - We Proudly Pour Peet's
Peet's Coffee offers a "We Proudly Pour Peet's" program COUDLY POURING that brings its signature deep-roasted, small-batch coffee to facility settings. The program includes proprietary beans, brewing equipment, branded assets, and training support. Peets With strong sustainability credentials and a curated, artisan COFFEE COFFEE feel, Peet's is a compelling option for groups seeking both ORIGINAL CRAT"
quality and character.
41 The Coffee Bean & Tea Leaf - Proudly Serving Program The Coffee Bean & Tea Leaf provides a flexible "Proudly Serving" program with a wide range of beverages,
including coffee, teas, and blended drinks. It supplies branded materials, brewing equipment, and staff training, with a focus on seasonal and customizable offerings.
4 Known for its strong California roots, this option combines regional familiarity with menu variety.
Est. 1963-
Local Roaster Option - Community-Focused and Flexible
The new Rec Center is located in a vibrant coffee region with several notable local roasters that could provide a strong, community-driven alternative to the corporate Proudly Brew modesl. Roasters such as Portola Coffee Roasters, Bear Coast Coffee, Bodhi Leaf Coffee Traders, and Common Room Roasters, all operate in or around the City of Rialto and are known for their craft quality, ethical sourcing, and partnerships with local businesses. Working with a local roaster offers the rec center the opportunity to support small businesses, emphasize regional identity, and deliver an experience that feels uniquely SouCal.
COMMON
ROOM PORTOLA
SC CA EST. 09
COFFEE
GOFFEE ROASTERS. CORREE TRADES
This option also offers maximum flexibility: the roaster can be changed or rotated seasonally, and the product line can be tailored specifically to the community and travelers preferences. While it does not include the extensive marketing resources of a national brand, this model can still carry strong appeal through authenticity, community pride, and storytelling. We are fully prepared to partner with a local vendor if that direction aligns with the rec center goals, and we welcome the opportunity to adapt our program accordingly. 42 SMART FRIDGES
A smart fridge is a 24/7 service option utilizing advanced refrigerator that integrates internet connectivity, sensors, and a user-friendly interface to provide enhanced functionality beyond
EVERYTABLE
traditional cooling and food storage. We can provide these smart fridges throughout the facility. They will be maintained by the onsite team.
Touchscreen Interface: Many smart fridges have a built-in touchscreen on the door that provides access to controls, apps, and features.
Wi-Fi Connectivity: This allows the fridge to connect to the internet for remote management, software updates, and
communication with other devices.
Everytable FAQS
Users can view the menu, nutritional information, allergens, and price by tapping and scrolling on the screen. Users then swipe their credit card to unlock the fridge and begin their transaction. After the fridge is unlocked, they can look through and grab as many items as they want. They will be charged once the door closes. After the door is closed, Smartfridge users are prompted to enter their email address for a receipt or enter a promo code, if applicable.
How much product can a SmartFridge hold?
SmartFridge is designed to hold roughly 40 meals plus beverages
BOWLS SALADS
& WRAPS
EVERYTABLE EVERYTABLE RYTABLE
43 CATERING
Everytable offers our full menu for specialty catering events along with our traditional storefronts. If your organization or specific department wishes to place large orders; our teams will be more than happy to help place those for you.
EVERYTABLE|
Fresh, chef-prepared
catering for your community.
Fresh, cost prepar
Our meals are made from
scratch daily using
ingredients from local
farms and flavors inspired
EVERYTABLE
by the communities we
serve.
Our
Menu
Turkey Taco Creole Chicken Bate Carnitas Spicy 'Fried' Merinated View full menu at Artichoke and
Bowl Grain Bowl Caesar Saled Tacos Chicken Salad
everytable.com/menu. Spinach Salad
Chopped Greek Rotini Puebla Chicken Monica's Buffalo Homegirl Thai Red Curry Salad 'Bolognese' Tinga Breakfast Burrito Chicken Wrap Salmon Adobo with Veggies Invidual Orders Up to 50 People 50+ Items
See page 2 for detailed order instructions
Good For Your Company. Good For All.
Happy Employees Our Mission
Nutritious food options are shown to improve We're transforming the food system and bringing productivity and overall employee satisfaction. nutritious. affordable food into every community.
Purpose Driven
Employees are inspired by participating in the fight Your Impact for food justice. Each meal purchased helps us open locations in underserved communities around Los Angeles.
[email protected]/ everytable.com
44 How to Order
Unlike traditional catering, each dish is
individually packaged and ready to eat.
Catering For Up to 50 People Individual Orders
Available for same day or advance orders 4-10 One-time orders and subscription options days ahead. Store pickup and delivery options. available - delivered where you want it! Visit everytable.com/menu wwW Visit everytable.com/menu Click "Choose Delivery or Pickup" Click "Choose Delivery or Pickup" Enter your office's zip code
Enter your office's zip code
Choose Store Pickup or Same Day Delivery*
Choose Store Pickup or Same Day Delivery*
Complete order and pay
Complete order and pay
Use code MEGAN for 4 free meals + free delivery
*NOTE: Same Day Delivery should be selected for both same day and advance orders; delivery orders are fulfilled through our partnership with DoorDash. Do not select "Scheduled Delivery" for group catering orders.
Catering For 50+ Items
Advance orders only - minimum 4 days ahead. Store pickup and delivery options. Reach out to your dedicated Business Development Associate, to choose your menu and place your order directly.
Thank you for joining the fight
for food justice! E
45 ONLINE ORDERING
Ordering from Everytable is designed to be effortless and efficient, aligning perfectly with your goals for convenience and employee satisfaction. Everytable offers a user- friendly online platform accessible via mobile app or web browser, where employees can easily browse a rotating menu of fresh, healthy meals, select dietary preferences, and place customized orders in just a few clicks. Meal deliveries are reliable and on-time, with all items individually packaged and clearly labeled, making distribution at designated locations seamless. The entire process-from ordering to delivery—is streamlined to ensure a hassle-free experience every step of the way.
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(EVERYTABLE Our Menu ~ Find a Store Subscription Food Service Start Subscription ‹ Back to Menu
HAS FIGH/SEAFDOD To find out product pricing and
Chof Corbin's Californio Gumbo availability, chack to see if me are In collaboration with chef, entrepreneur and author Keith Corbin, enjoy a California- in your ares Stylo Chickan Sausage Gunbo-a bold take on tradition. Featuring tender, boneless i skinless chicken thigh, andouille sause. And the cass trinitu of bell Denpots. Check Avellability onions and celery in a rich, dark toux, served over rice and finished with fresh parsley for a soulful Cali trist.
Nutrition Facts (*) - tercentage of dasly volue
SERVE SILE 14.7cz (416.798g) DIETARY SIBER 30 (214)
shout so canys ts Per Serving TOTAL SUGARS
540 INCLUDES ADDED SUCARS
TOTAL FAT 33g (424) PROTES
Sanese can 9g (451) VITARIN C 0. 2ng (24)
TRANS FAT - CALCIUM song (11)
16500 55 IRO% 4.3eg (248)
16p80g (738) POTASSIUM Sseng (12%!
TATAY TAORAHVAPATE 478acg (524)
VITANIE C 50ng (061)
EVERYTABLE @ WORK
GROUP RECURRING CATERING ORDERING PLATFORM
Everytable @ Work is an optional service that serves as an employee wellness solution offered by Everytable that provides healthy, chef-prepared meals to employees-right at your workplace. Designed to support employee well-being and productivity, the program offers flexible meal solutions like subsidized meals, and customized meal plans. Companies can choose how much they want to contribute (if any), making it a scalable benefit that supports both in-office and remote teams.
At its core, Everytable @ Work aligns with the brand's broader mission to make nutritious, affordable food accessible to all. By bringing meals directly to the workplace, the program helps employers foster a culture of health and care, while employees enjoy delicious, balanced meals that fuel their day—without the hassle of meal prep or food delivery.
Why
Everytable
@work
Seamlessly flexible - Lovalty discounts and
A wide variety of fresh, group ordering with customizable employer scratch-cooked meals to delivery options tailored subsidy options designed satisfy every palate. to your schedule, daily to enhance employee or weekly. satisfaction.
47 OUR MENUS
Below and in the following pages, we have included our menus available to all of our amenity stores. You can also review full menu on our website at: https://www.everytable.com/Menu (Same menu as previous sections)
EVERYTABLE
Salads
Vraps & Sandwiches
51do=
Breakfast
5h00 All Y Leson Peppes Chicken
EXCTES PRETERNIS O
My Filtors
Bea Item! • CI
Eavosice = D
Salmon Superfood Baled EBQ Chicken Colad
Vende
Vegatarsen 3: 0
canna laseren saladi Vegan Yelleobs Noodle
FOOD SERVICE MENU EVERYTABLE FALL 2024
[EVERYTABLE| Find a Store Subscription Food Sazvice v Start Subscription Hot Heals Hot Meals
Selads
Wraps & Sandwiches
Sides
Breakfast
Shon A11 v Chef Corbin's Charles' Taiwanese Keith's Sploy Shrimp Colifornia Gusbo Braised Pork wre & Noodles
BELTER PREFERENCES C
My Filters
Now Eton!
vanito
Yegan
Pollo Asado with Kashville Hor Backyard BBQ Chicken
Sensoned Rio Plate
Has Fish/Seafood
Turkey Taco Bowl Southwest Chipotle Chicken Shawarma
Chicken Bowl with Yogurt Sauce
48 Salads
FAVORTTE FAVORITE
Turkey Cabb Salad Leton Pepper Chitken Elote Caeser Salad Caetat Salad
Salnan Superfond BBQ Chicken Salad Cashen Chicien Salad Salad
Vagen Yutinobü
Noodle Salad
Wraps & Sandwiches
KEM ITE FAVORITE
Chipotle Turkey Pesto Chicker en Sarlle Herb Saltan
Burtito Cintatta brep
ENORITE
Cranbeary Chicken Cheesy Bean Eutzito Chinichurr! Chicken Solsd Sundaich on Clabatta
49 Hot Plates
Salads
Wraps
Sandwiches
Breakfast
Juices
Snacks
All of our food is made from scratch each morning at our central kitchen using fresh, whole ingredients. We believe in buying from local farms, and launch new meals inspired by the seasons and available harvest.
Hot Plates
MY FRIEND'S PLATE = HULI HULI CHICKEN THAI RED CURRY WITH VEGGIES 555 Launching 11/4 520 oal, 33g protein 580 oml, 16g pratain Thin teland inaptred dish condines diced, grilled Slow-roested carrots, chickpear, frean broccolt.
In collaboration with My Eziend's Place. chaken with fragrant coconut zion, and a ment • Los Angalee non-profit supporting and brown rice corated in our scratch-cooked Thai romaless youth, and slums messer Shane, cuzzy ssuce
thie holiday enal io inspired by the
sharad momenta around tha table with SOUTHERN SHRIMP AND GRITS = Frianda. Enjoy tendes alices of Roented HOMEGIRL SALMON BOWL 558 Fuzkay Brasst, cherred Beunnal Sprouts, 550 cal, 36g protein Shane'a Savory Cranberzy Stuffing, and 878 cal, 25g protein Our sculful, easoned shrisp with chaasy grite and Staphando a Sweat Potato Mach. sautied spinach is unforgettable Saosoned enlion, cauliflowar stos, chili-lamon
To complorent tha poni, a side of Chipotis
chdakpens, apicy pickled onton, Hoseboy avacado
esdaz Gravy and a tangy Czanberry Chutney
bring avarything boother. Samue one.
CREAMY LEMON BROCCOLI RICE PILAF S15
CHIMICHURRI CHICKEN GRAIN BOWL 489 cal, 17g protein
CALABACITAS CON POLLO $I5
920 cal, seg protein Broocoll, chickpeas, corenalized ontons, and lucon cene sauce on a bad of bram etoa
sse cal. 31p protein Erillad chicken breast, chickpeas, baby spinach, Tender, grilled chicien meete fresh fresh torstes, and brown sion roasted saussh and cilantro beam rice. CHICKEN BURRITO BOWL 555 Served with iczatch-cooked romanco.
our roseted tomato and red puppez suce 380 vel, 32g protein brings this sarl e Spenteh trist PESTO CHICKEN PASTA
chicken, corn sales, tleck beans, totija chaesa,
580 ons, 33g protein brom rice, cilantro, salas verde
CAULIFLOWER ROMESCO
Frenh azomatio bau11 pesto toused with whole wheat
cotini prete, baby apinach, gettled chapken and SESAME GINGER TERIYAKI CHICKEN BOWL 11I 548 cal, 28g protein diced tanetoer
Our newart veggie-Torrezd. g2e1m
PeRs features whole wheat couscres. 380 cal, 29g peotein roastad cmulifloser, chickpees, CARIBBEAN CURRY CHICKEN S55 This Rsian inspired bowl includes fragrant Jassina adamnon and Spaniah romarco for = rice, grilled chlaken brasat, broccolt, and hearty balanced meal 540 cal, 29g protein cabbage, with = onset and tangy teriyaki sauce Thin mouthwitering bowl features Jaerican-style
POLLO AL PASTOR curry chicken with pesture-redsed dark meet MEXICALI CHICKEN AND RICE BOWL S5 = ohicken, Yukon Gold potatoes, carrots, and our
450 cal, 27g protein honda curry-onion gravy 468 cal, 82g protein Beinging a taste of Maxico, Griliad chicken breent, roasted com, black beans. our geilled chicken breast with tenan GINGER ORANGE TOFU BUDDHA BOWL SI and brown rice, with a side or aslas poja pineeppla esisite, roasted peppers
and ontona site on brom rica 428 oal, Ióg protein
Fonted seasoned tofu, aste atop broen 2i0e, pickies LEMON MAPLE SALMON BOWL = zed cabbage, shraddad oarrote and frash staumed
broccoli, paired with • Ginger Orange anuca 748 cal, 31g protein CHICKEN ENCHILADA ROTINI 158 Roseted Atlentle aelson is joined by fire adenano. steased broccolt, und whredded carrots, on a bad
758 cel, 45g protein of broen rice with a Leson Papie Sumic Snuce * fun tadat on the lively enchilada, SUMMERTIME BBO PLATE our mole wheat rotini in tossad
with grilled chicken breast, roasted 680 cal, 42g protein anions end red peppers and laysend #BO chicken, sac & cheess, reutead kaie and bacon with red enchilade sauce Heat and eat
*Please note that our menu rotates seasonally.
YUCATAN SALMON 158 Everytable also carries en assortment of snacks and CREAMY BROCCOLI MAC & CHEESE = beverages, ask us for moze information. 8B9 cal, 31g protein
Sion romated and seasonod, ouT Daison 470 oal, 24g protein Dur seale ace prepared in s central kitchen which handles various is paired with can & black bean saled. common allergene including whost, pesnute, soy. tree nute, ailk. mola wheat rotint pasts, creasy cherse seuce, fish, and shellfish. Due to our centralized kitahen, eny of quinoa and • boasted plantain with a stend broconl1, green onions Be 2g. danger say be into predict due to contac zesty achsota citzus vinaigrette therefore, me cunnot guarantee thet a meal in allergen-fros.
Breakfast Salads Sandwiches & wraps
PULLED PORK
SESAME CHICKEN STACKED SANDWICH
CAGE-FREE EGG AND""S SALAD
598 cel, 27g protein
CHEDDAR SANDWICH
308 os1, 21g protein A taste of the south, our clom-
250 cal, 120 protesa roasted, hand-pulled pork an piled high and layered with tangy scratch-
Cage-tres egp and sherp chedder Roanted cushows and grilind rendeich on a wheat bur chicken broast nestled stop • buttery brioche bun of a bland of spinach.
BACON, EGG & cebbage and carrots, along CRANBERRY CHICKEN SALAD SANDWICH with crunchy colary+
CHIMICHURRI SANDWICH shelled adamans, and cranes 796 cal, 7g protein 419 cal, 13g probain Savory chacken and tert cranberries eixed witn cursy ayo than layered with freah baby augula
Fresh chinchuri sick with ecreebled eggs, agad and crie shredded currots chaddez and uncared beson paled high on a bedoche bun
GARLIC HERB SALMON WRAP
MORNING GLORY OVERNIGHT OATS
MEXICAN STREET 766 oal, 34g protein
830 cel, log protein
CORN CAESAR Roerted Attentio seison, shredded potatoes. ala fashioned zozlea oata mixed with chia gaeda. ptokled onions, and bety arugule urg ell szepped shredded cerrots, dioed applas, and ruseine. 326 cal, 32g srotein in whole west, nsturally fersented levash with along with warsing spices and vanilla, than garlie heeb maya spreed topped with walnut places
Mized greene, chicken. PESTO CHICKEN ON CIABATTA
roented com, child
BLUEBERRY MAPLE YOGURT PARFAIT
pita crise, Cotije-l1as 428 oal, 4x4 peatein
418 cal, 13g protain Cuesar drameing, Cotija
heara, cilantro Shavea chicten, pesto exoli, provolone cheese, Trade A Grean Yogurt iayered on a emest blusberry animesic peppers and onsone, garlao herb sayo, Jan base, topped with a azunchy mix of papites. whole wheat ciabazta sunflower sunda,and unan
CHIMICHURRI CHICKEN ON CIABATTA
SAUSAGE, EGG, & CHEESE SANDWICH T5I 688 083, 34g protein 418 cal, 21g pratain Shaved chicken, whatchuri aloll, packled hole want English wutfin, chicken sausape ondone, azugala, fate, whole wheat ciabatta oatty, opt. pravolone cheess, ahinotle mayo SALMON SUPERFOOD
SALAD MEDITERRANEAN VEGGIE AND
MAÑANEROS BOWL s28 osl, 27g proteia HUMMUS WRAP
596 ons, 25g protein
340 cal, 13g protein
Screenled eggs, roasted seat potatoen, bleak otatons, arugula. nd Roosted chicinaas & carrots, asby arugula, beans, quezo fresco, tortilla stripe, selda roja cabbege, quinoe, cilantzo- pickled zed cabbage, red ball peopers, fata lime dressing chease
MONICA'S BREAKFAST BURRITO APPLEWOOD SMOKED HAM AND SWISS
ON MARBLED RYE
510 cal, 31g protain
810 cel, 37g protein
Scrambled eggs, sales roTa, black beans, Monteray
Jack cheese, bro rios, chile and onion wrap Araquis, pickled coabage, curry aayonnaise
VEGAN YAKISOBA HERB ROASTED TURKEY AND
NOODLE SALAD PROVOLONE ON SPROUTED HULTIGRATN
$ Heat and eat
548 aul, 27g protein 208 oal, 40g peotein
•Please note that our menu rotates seasonally.
verytable also carries an gogortsent of gnacke Routed seasoned tofu. and beverages, ask us for more Information. hole grain Yakiaobe Dur mosla are propreed in a central kitchen which handles noodlen, adamane CHEESY BEAN BURRITO soybeans, fzesh wired
wheat, pesnute, soy. trea
greens, soicy sesam 640 cst, 229 protein
almond drain
dua to proer-contact, therefore, we cannot gunruntes that Black baans, brom rice, cheadas cheese, roasted sal is allerpen-free. cam, chi21 time areas
FOOD MENU PRICING
Below we show sample pricing for 2025. With our ridged procurement standards and hyper meal assembly efficiency, Everytable expects to keep our prices more competitive and lower than our competitors. We will collaborate and negotiate with you on exact pricing, depending on our final negotiated financial agreement. It is important to note that these menu items are full restaurant quality meals. Our efficient model provides a quality Salmon meal for $10 or less.
Menu Category Menu Item Estimated Price
Breakfast Bacon, Egg & Chimichurri Sandwich 6.45
Breakfast Blueberry Maple Yogurt Parfait 4.95
Breakfast Chorizo Sunrise Scramble 6.95
Breakfast Mananeros Bowl 5.95
Breakfast Monica's Breakfast Burrito 6.95
Breakfast Sausage, Egg & Cheese Sandwich 5.45
Cold BBQ Chicken Salad 7.95
Cold Cashew Chicken Salad 7.95
Cold Elote Caesar Salad 7.95
Cold Lemon Pepper Chicken Caesar Salad 8.45
Cold Salmon Superfood Salad 9.45
Cold Vegan Yakisoba Noodle Salad 7.45
Hot Backyard BBQ Chicken Plate 8.95
Hot Cauliflower Romesco 7.25
Hot Charles' Taiwanese Braised Pork 9.95
Hot Chicken Shawarma with Yogurt Sauce 8.95
Hot Chili Crisp Noodles with Sesame Chicken 8.25
Hot Craft Bacon Cheeseburger Mac 7.45
Hot Ginger Orange Tofu Buddha Bowl 6.75
Hot Homegirl Salmon Bowl 9.95
Hot Kalua Pork 8.25
Hot Keith's Spicy Shrimp & Noodles 9.25
Hot Lemon Maple Salmon Bowl 9.95
Hot Nashville Hot Chicken Pasta 7.45
Hot Pollo Asado with Seasoned Rice 8.45
Hot Scallion Beef with Jasmine Rice 7.95
Hot Southern Shrimp & Grits 8.95
Hot Southwest Chipotle Chicken Bowl 7.95
Hot Thai Red Curry with Veggies 6.75
Hot Trap Kitchen Curry Chicken 7.95
Hot Turkey Taco Bowl 7.95
Hot Yucatan Salmon | 9.95
Wrap Applewood Smoked Ham and Swiss on Marbled Rye 8.25 Wrap Cheesy Bean Burrito 6.75
Wrap Chimichurri Chicken on Ciabatta 6.75
Wrap Cranberry Chicken Salad Sandwich 8.45
Wrap Garlic Herb Salmon Wrap 8.45
Wrap Mediterranean Veggie and Hummus Wrap 6.45
Wrap Pesto Chicken on Ciabatta 8.95
53 HOURS OF OPERATION
Everytable is committed to fully meeting the City's required hours of operation at the John Longville Depot café:
• Monday through Friday: Open from 6:00 AM to 3:00 PM
• Saturday and Sunday: Open from 8:00 AM to 2:00 PM
These hours align well with our grab-and-go model, ensuring commuters have access to fresh, ready-to-eat meals at the start of their day or during mid-day breaks. In addition to meeting the City's current schedule, we would also like to explore the opportunity to extend closing hours into the early evening, which would allow us to:
• Serve commuters returning home with convenient, take-home meals for themselves or their families
• Increase the value and usage of the café space by meeting both morning and evening demand
• Further support the City's goals of enhancing the station as a vibrant, community-serving public space
We are open to discussing this adjustment collaboratively to ensure it aligns with City priorities and commuter needs.
54 LAYOUT
Everytable's café concept is designed for simplicity, efficiency, and adaptability—making us highly flexible when it comes to layout and floor plan design. Our operational model does not require complex kitchen infrastructure or extensive back-of-house buildout, allowing us to tailor our footprint to the specific needs and constraints of the John Longville Depot space.
We are currently preparing a preliminary floor plan that reflects the following key elements:
• Point-of-sale counter with grab-and-go refrigeration units for fast, self-service meal access
• Minimal back-of-house footprint limited to dry storage, light prep area, and sanitation station
• Customer-facing display areas for branded Everytable meals and retail items such as beverages, snacks, and limited merchandise
• Optional indoor café seating, subject to space availability and commuter flow • Exterior and interior signage to be designed in coordination with City and Depot guidelines, with a focus on wayfinding, branding consistency, and historical compatibility Because of our modular and low-impact service model, we are highly adaptable to the existing footprint and any historical preservation requirements. We will work closely with City staff to finalize a layout that balances efficiency, aesthetics, and customer experience—without requiring major structural alterations to the space.
Final layout and signage renderings will be submitted for City review and approval upon award and in advance of any tenant improvements. (Sample layout below) Concept Plan
Small Format - Based on Costa Mesa Shop
approx 89f5r
- 15-817.
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(e) wall
3 Order Drinks 70 nacha:
Pick-up :
(E) Back Room
У 15 1/3
(E) Restroora
banquette seating
16 shook kelley
55 MARKETING PLAN
THREE-YEAR MARKETING PLAN FOR JOHN LONGVILLE
DEPOT CAFÉ
YEAR 1: LAUNCH & LOCAL INTEGRATION
GOALS:
• Establish Everytable as the go-to food solution for commuters and City staff. • Drive initial awareness and usage through targeted outreach and engagement. • Support the City's goals for accessibility, health, and community inclusion.
KEY INITIATIVES:
Onsite Visibility & Branding:
• Install high-impact interior and exterior signage to attract transit riders. • Set up digital screens or QR codes displaying rotating menus and pricing.
Commuter-Focused Promotions:
• Launch a "Welcome to Rialto Station" discount for the first month. • Offer bundled "Dinner to Go" promotions for evening commuters.
Community Engagement:
• Be open for community events taking place near the depot • Provide free trial meals to City staff and transit workers.
Digital Engagement:
• Create email campaigns for local residents and City employees. • Promote through targeted social media ads with an emphasis on convenience.
Marketing Tactics: 021
• Flyers and train platform signage
• Branded uniforms and packaging
• Social media campaigns targeting Rialto and
Metrolink riders
• Loyalty program for rewards and referral
FROM SCRATCHS
Our kitchen
Timeline: to your table
• QI: Café launch, promotions begin
• Q2: Loyalty program and first event
• 03: Menu iteration based on commuter feedback
• Q4: Optimization of hours and promotions
Success Metrics:
Target: 500-800 transactions/week by end of Year 1
Loyalty program: 25% of visitors enrolled Send message
Event attendance: 100+ average attendees per quarter
56 YEAR 2: EXPANSION & DEEPER ENGAGEMENT
GOALS:
• Broaden customer base by promoting family take-home options and after-work meals.
• Grow Everytable's visibility through partnerships and transit-centric messaging.
KEY INITIATIVES:
Evening Meal Expansion Campaign:
• Promote a "Take Home Dinner" series with special pricing and multi-meal bundles.
• Pilot evening events like "Meet the Chef" or wellness workshops for commuters and families.
Partnership Development:
• Collaborate with local organizations and transit partners to co-host events. • Partner with local nonprofits to sponsor free meals for vulnerable community members.
Increased Transit Presence:
• Run digital and print ads inside Metrolink trains, bus shelters, and local newsletters. • Explore a branded cooler kiosk for grab-and-go orders at high-traffic depot areas.
Marketing Tactics:
• Community meal giveaways
• Collaborations with nearby small businesses and vendors • SMS text alerts for daily deals or limited-time meals Success Metrics:
• 30% growth in total meal sales from Year 1
• 50% increase in loyalty members
Addition of at least one community or transit agency partnership pressed.
57 YEAR 3: REGIONAL RECOGNITION & SUSTAINABLE IMPACT
GOALS:
• Cement Everytable as a fixture in Rialto's commuter culture and food access landscape. • Expand sustainable practices and deepen community relationships.
KEY INITIATIVES:
Café Enhancement:
• Improve dine-in comfort with small seating
upgrades (in collaboration with the City).
• Add seasonal, limited-time-only meal campaigns (EVERYTABLE to keep offerings fresh.
Sustainability & Loyalty: Get More Bang for
• Introduce a bring-back-container discount
your Coffee Buck.
program to reduce packaging waste.
• Expand branded rewards for frequent customers. Snag a S1 Crenshaw coffee with any breakfast purchase. Limited time only.
Community Investment:
• Host an annual "Depot Food Day" with free meals,
wellness booths, and local vendors.
• Launch an internship program for local youth to
gain experience in foodservice and social impact
careers.
Marketing Tactics:
• Impact storytelling via video, blog, and social
media
• Partner features in local media (highlighting City There's no better way to start your day than with a wholesome, delicious breakfast
collaboration)
from your community Everytable
• Branded commuter meal kits for pre-order or store. Oh wait, yeah there is! How about subscription a super-premium, single-origin
Crenshaw Coffee for a single dollar?
Get yours today with any breakfast
Success Metrics: purchase. Available at select locations. • 10%-15% increase in revenue from Year 2
FIND A STORE
• Reduction in packaging waste
• Expanded impact: 2+ institutional partners or City
events annually
CONCLUSION
This phased plan supports Everytable's integration into the John Longville Depot as a dependable food resource, while aligning with the City's goals around community enrichment, commuter convenience, and economic inclusion. By Year 3, the café will be seen as a daily ritual for Rialto's working families and transit users—and a model of sustainable, accessible foodservice for public spaces.
58 CUSTOMER SERVICE AND QUALITY ASSURANCE
Everytable places a strong emphasis on customer service feedback, with a clear goal of achieving and maintaining an average rating of 4.5 out of 5 stars across all platforms. This target underscores Everytable's commitment to delivering an exceptional quality and customer experience, ensuring that every meal and interaction meets the highest standards.
Customer service is a core pillar of Everytable's mission to make fresh, nutritious food accessible to everyone, regardless of location or income level. By actively listening to customer feedback and analyzing key trends, Everytable continuously improves its offerings, optimizes its service approach, and strengthens customer loyalty.
LEADERSHIP AND OVERSIGHT
Everytable's customer service and quality
assurance efforts are led by Kaelin Kakuta, Sr.
Director of Customer Success. Kaelin closely
reviews and analyzes all customer feedback
data points on a weekly basis, ensuring that
insights from ratings, reviews, and surveys are
used to drive improvements in customer
experience, food quality, and service efficiency.
Under Kaelin's leadership, the team remains
proactive in identifying service gaps and
implementing strategies to enhance overall
satisfaction.
KEY FEATURES OF EVERYTABLE'S CUSTOMER SERVICE FEEDBACK APPROACH Customer Satisfaction Goal
• Everytable actively tracks customer ratings and reviews on major platforms such as Uber Eats, DoorDash, Google Reviews, and Yelp to ensure feedback aligns with the
4.5-star target.
Customer satisfaction is measured not only through digital platforms but also via in- store experiences, email surveys, and direct interactions with employees. • The company uses structured methodologies to assess trends in customer feedback, allowing for data-driven decision-making that enhances both food quality and service efficiency.
Kaelin Kakuta Mon, May 19, 10:33PM (14 hours ago)
to all -
Week of 3/23 3/30 4/6 4/13 4/20 4/27 514 5/11 5/18
# of Reviews 93 104 85 111 102 126 145 111 146
Avg Rating 4.4 4.6 4.6 4.6 4.4 4.5 4.6 4.6 45
Hi All,
• Total Reviews: 146
• Overall Score: 4.6
59 Weekly Key Performance Indicator (KPI) Reviews
• Customer service performance is evaluated on a weekly basis through detailed KPI reviews. These reviews assess key metrics, including:
• Customer ratings and reviews
• Response times to complaints and inquiries
• Common trends in feedback and recurring concerns
• Weekly KPI reviews help identify areas for improvement, ensuring timely action is taken to enhance customer satisfaction.
• Insights gained from these reports are shared across relevant departments, ensuring that operational changes are made to address recurring feedback.
Proactive Feedback Collection
• Everytable encourages customers to provide feedback directly through:
• In-store experiences
• Online ordering systems
• Delivery service interactions
• Surveys and follow-up communications are employed to gather insights on:
• Service quality
• Food satisfaction
• Overall customer experience
• Customers who submit feedback often receive responses from Everytable's customer service team, reinforcing the company's commitment to listening and improving.
(Actual Weekly KPI review snapshot from the week prior to proposal submission) one and will be full. Tea co
(on average) $10+tax. So, for $50, I have lunch
Costa Mesa Yelp 5 made for me all work week? Awesome. 5/13 Lindsey E.
Costa Mesa DoorDash 5/15 Aniah D
• Costa Mesa DoorDash 5/14 Claire S
Culver City - Love grocery shopping here and stocking up. i Sepulveda Google 5 Thanks! 5/12 Carly Queliman
¡Culver City - Affordable and quality food. Women owned and Sepulveda Google 5 convenient. 5/15 Jane
Culver City -
Sepulveda DoorDash 5/17 Ashlee W
Culver City -
Sepulveda DoorDash 5/13 Sibyl W
Cutver City -
Washington 5 5/18 Peter L
Culver City -
Washington 5/18 Warren C
Culver City -
Washington 5 5/18 Vonté S
Thanks very good place i will come again for
¡Cypress 5 sure staff is great and Manager too i rec 5/15 Raef H.
Cypress 5 5/12 Cristina E
Downtown
Long Beach 5 5/12
Downtown
Long Beach 5 5/15
¡Downtown
Long Beach 5 5/18 Jordan P
60 Data-Driven Improvements
• Insights from customer reviews are systematically analyzed to inform operational adjustments, including:
• Refining recipes based on customer taste preferences and dietary needs
• Improving delivery logistics to reduce delays and enhance meal freshness
• Addressing service gaps by implementing targeted training programs for employees
• The company continuously adapts its strategies based on real-time customer insights, ensuring that quality and service are aligned with customer expectations.
Employee Training and Accountability
• Everytable's store teams undergo
regular training programs to prioritize
customer satisfaction, with specific
benchmarks tied to customer feedback.
Sam's Favorite
• Performance evaluations are conducted
weekly, integrating customer feedback EVERYTABLE
metrics into employee assessments.
• Employees are encouraged to take eview of the Week
ownership of customer interactions,
ensuring that each experience is
positive and memorable.
Recognition of Excellence "You guys make it very
• Positive customer reviews and high difficult to find a ratings are shared with store teams to
recognize excellent performance and meal that isn't good." maintain motivation.
• Employees who consistently deliver
outstanding customer service may
receive recognition and incentives,
reinforcing a culture of excellence.
• Everytable believes in celebrating
success and using it as a tool to inspire
continuous improvement.
By prioritizing customer feedback, leveraging data-driven insights, and fostering a culture of excellence, Everytable ensures that every customer enjoys a high-quality experience, whether they dine in-store or order through delivery platforms. With Everytable's Customer Service Leadership and a structured approach to quality assurance, Everytable remains committed to exceeding customer expectations and strengthening brand loyalty.
61 OPERATIONS AND STAFFING PLAN
Because Everytable provides full meals delivered to our stores and restaurants, we are able to keep our staffing at a much lower rate than typical Food Service models. We typically only need 1 or 2 staff members at a time managing our stores.
Staffing Scenarios
1. Low-Demand Periods (e.g., mid-morning, late afternoon) • Staffing: 1 Shift Leader.
• Activities:
• Overseeing operations, handling customer service, and prepping for the next • Updating displays and ensuring grab-and-go options are well-stocked. • Managing mobile order pickups and basic cleaning tasks.
2. Medium-Demand Periods (e.g., lunch hours on regular days) • Staffing: 1 Shift Leader + 1 Team Member.
• Activities:
• Shift Leader focuses on customer interaction, register, and supervising.
Team Member focuses on reheating meals, packaging orders, and restocking. • Both assist in maintaining cleanliness and managing customer flow.
3. Highest-Demand Periods
• Staffing: 1 Shift Leader + 2 Team Members.
• Activities:
• Shift Leader handles customer service and overall coordination.
One Team Member manages heating/packaging and meal preparation.
The other Team Member focuses on restocking and maintaining a clean dining • All three collaborate to handle high foot traffic and bulk order pickups. •DENT
Order Picke
EVERYTABLE
62 Scheduling Guidelines
1. Operating Hours: Align with peak operating hours (e.g., 8 AM-5 PM), with staffing intensity varying by time of day.
2. Shift Durations: Shifts of 4-6 hours to ensure efficiency and reduce fatigue.
3. Overlap: Build 30-minute overlaps during shift changes to facilitate smooth transitions and communication.
Efficiency Practices
1. Centralized Meal Prep: Leverage Everytable's scratch-cooked meals, reducing the need for on-site cooking and allowing smaller teams to operate effectively.
2. Simplified Processes: Use pre-designed workflows to guide staff on reheating, serving, and restocking.
3. Tech Utilization: Equip the store with self-service kiosks or mobile ordering to reduce pressure on staff during peak times.
4. Cross-Training: Train all team members to perform multiple roles, ensuring operational flexibility.
Budget and Labor Efficiency
• Daily Staff Hours: 8 hours/day during low-demand, up to 18 hours/day during high- demand
• Cost Efficiency: Minimized labor costs through lean staffing and efficient processes.
• Productivity Metrics: Monitor sales per labor hour, customer satisfaction scores, and inventory turnover to adjust staffing levels as needed.
This plan ensures that an Everytable store operates smoothly with minimal staffing, maintaining service quality while optimizing labor costs. 63 TRAINING
Everytable has a robust training program for our food service staff. Our training supports and develops employees into skilled operators and sometimes even potential business owners. Specifically, through a structured, supportive, and goal-oriented approach. Below is a summary based on best practices, including those employed by Everytable:
Core Components of a Training Program:
1. Foundational Training:
• Role-Specific Skills: Comprehensive training in food preparation, customer service, hygiene, safety standards, and inventory management. • Menu Familiarization: Knowledge of seasonal and dietary menus, preparation techniques, and allergen awareness.
2. Management and Leadership Development:
• Operational Expertise: Skills in cost management,
scheduling, and performance evaluation.
• Leadership Training: Techniques for leading teams
effectively, fostering motivation, and addressing
conflict.
Progressive Responsibility: Opportunities for store
leads to transition to area managers, overseeing
multiple locations.
3. Business Ownership Preparation:
Entrepreneurial Education: Rigorous coursework on
financial management, marketing, and HR issues.
• Wealth Building: Training on investments, tax
management, and retirement planning.
• Real-World Application: Opportunities to manage
existing outlets as a precursor to ownership.
4. Support Structures:
Mentorship: Pairing trainees with experienced
professionals for guidance and best practice sharing.
• Ongoing Education: Access to resources like
business coaching, legal advice, and accounting
support.
5. Diversity and Inclusion:
• Programs tailored to remove barriers for
underrepresented groups, such as funding support
for BIPOC or female entrepreneurs through below-
market loans.
6. Success Metrics and Career Pathways:
• Clear milestones for career progression, from entry-
level roles to franchise ownership.
• Regular evaluations to ensure skill mastery and
operational excellence.
7. Operational Excellence:
• Continuous improvement practices and training
updates aligned with customer feedback and
industry trends.
• Emphasis on delivering high-quality meals and
maintaining consistency in operations.
This structure ensures employees are empowered not just with the technical know-how but also the leadership and business acumen needed to thrive in the food service industry. 64 EVERYTABLE
Ecotrak SOP for Area Managers SSOP for Kitchen Equipment Tools and Utensils Version: voo [EVERYTABLE]
Everytable's Ecotrak process is designed to streamline the upkeep of all facilites, assets, and project management for multiple localions at a time. The goal and purpose is to undersland and Originated by: Authorized by: Issue date: 5/29/22 make better cost-effective business decisions. Ecotrak will also establish a timely and Sanitation Manager ESQA Director Review date:
professional communication standard between our facilies and vendons.
Printed documents are uncontrolled documents. Current versions are malntalned on the company intranet The step-by-step guide below is the process and procedure for all Everytable facilities and their Setein. maintenance.
Soubbing Pad
Ecotrak Process:
Ecotrak can either be accessed through their mobile app and/or website. The moblle app is both iOS and Android-user frendly. Sanitation Chemice's • For Everytable employees in leadership roles, login credentiais wil be sent, in which creating a new password will be prompied to complete. PROCEDURE • Ecotrak has a "bell" icon which serves as a notification center for alt users to keep up with real time updates to stay in the kop within a specific location andfor across the markets. Step siricion Visual Aids
• All service requests will have a 'Not to Exceed (NTE)" budget assigned. As Area Managers, pricing must fall within such budgets. Disconnect the power. LOTO. Dry pick up, remove soil • Example: it someone is servicing the refrigerator and the budget is $750, so the and debris. Wipe down the control paneis to remove all quate given must fall within the budget. excess prodects andior debris. Carefally cover control panel/motor and adjacent electrical pług derices with
• Ecotrak Mobile App: plastic bag prior to the cieening.
Creating Service Requests:
Service requests can be made for multiple reasons. A few examples Rinse eguipment top to bottom e service retos to mt tons, wall, sign, caiais, woor, vecor refrigeration equipment, plumbing, dumpster issues, etc. • Step 1: Select the "Service Request" option
The service request will be made for either one or mulliple locations, depending on how many markets each Area Manager is assigned to.
• "Assets" are all items within the stores, in which Area Managers wil have to pick which specific equipment needs to de ordered and/or fixed. Disassemble all removable parts as needed, pre-riase • An 'open work order" pop-up window will appear in order to with cold to warm waler. Rinse all applicable equipment such as luggers, knives, cutting boards, disbers, spatalas, prevent duplicates for the same request. whiskers, etc. • Step 2: Fil out "Service Request Form" from top to bottom • Select the croblem" from the drop-down monu provided. A few examples include doors not opening, needing gas, no power, e/c. • The "service provider and priority type" wil then automatically populate, however, can be adjusted if necessary.
• Forinstance, the priority type can be changed to
"emergency" if it is a time-sensive request, keeping in mind that service fees wat be applied.
SSOP for Kitchen Tools & Utensils Page 2 of 5
SSOP for Kitchen Equipment Tools and Utensils Version: v00 SSOP for Kitchen Equipment Tools and Utensils Version: v00
EVERYTABLE (EVERYTABLE
Originated by: Issue date: 5/29 /22 Originated by: Authorized by; Issue date: 5/29 /22 Canitation Mangear ESQA Director Review date: Senitation Manager ESCA Director Review date:
Printed documents are uncontrolled documents. Currenz versions are maintained on the company intranet Printed documents are uncontrolled documents. Current versions are maintalned on the company intranet system.
Fosm / Scrab the equipment rad/or kikchea tools. Pass
kitchen tools and utensils through the dishwasher. The
dishwasher is equipped with bot water and soap. These
tools will go throngh a rinsing sycle.
5 Collect clean equipment / tools.
Re-assemble parts as needed, inspect equipment/kitches
utensils and tools. Sanitize with Quat and transfer clean equipment/latchen tools to their designated storage ares.
SSOP for Kitchen Tools & Utensits Pase 3 of 5
SSOP for Kitchen Tools & Utensils Page 4 of 5
65 CAPITAL IMPROVEMENTS & SPACE NEEDS
Everytable: A Space-Saving, Energy-Efficient Dining Solution Everytable's innovative Amenity Store model is designed to maximize efficiency while requiring significantly less space, energy, and infrastructure than traditional amenity food service providers. Our streamlined operation allows us to function in as little as 300 square feet, making it an ideal solution for universities and colleges looking to provide high-quality, affordable meals without the burden of large kitchen footprints. This compact design makes Everytable highly adaptable, allowing stores to be placed in underutilized areas such as libraries, travel centers, dormitory lobbies, or other high-traffic locations.
One of the key advantages of an Everytable Amenity Store is its low power consumption compared to traditional dining operations. Full-service food providers typically require large kitchens equipped with ovens, fryers, and ventilation hoods, leading to substantial energy use and costly utility bills. In contrast, Everytable operates with a simple yet effective setup that includes energy-efficient refrigeration, commercial microwaves, and minimal additional equipment, significantly reducing electricity and gas demands. For example, our Turbo Air TOM-72EB-N open display merchandiser is designed with an energy-saving night curtain and a self-cleaning condenser. • No Hood Vents (or cutting into ceiling)
• No Special Floor Drains
• No Gas Hookup Needed
• Minimal Electric Load needed
A major benefit of our model is that Everytable stores do not require specialized infrastructure, such as floor drains or hood vents that need to be cut into ceilings.
Traditional food service setups often require costly construction work to install ventilation hoods, grease traps, and extensive plumbing. Everytable eliminates this need by offering grab-and-go, pre-prepared meals that do not involve onsite cooking with open flames or heavy grease production. This means faster installation, lower costs, and fewer regulatory hurdles, making it easy for partners to implement an Everytable location with minimal disruption.
By requiring less space, lower utility usage, and no complex infrastructure modifications, Everytable offers an efficient, scalable, and cost-effective dining solution. 66 Sample Renderings
Below are sample rendering for store models that would fit within nearly any food service operation and space. We will collaborate with your team on what aspects to implement at the Deopt.
EVERYTABLEI
Healthy food is a human right.
67 Additional Café Store Renderings
MLK JR. BLD & VERMONT Hello,
YOUR MEALS
Pick-Up
Hot Meals
Sides
Arukfer
VEW Meals & Community Table
Snacks
VIEw 2. Pay It Forward, Snacks & Aguas Frescas
68 SPACE AND BRAND SUMMARY
Everytable's brand identity is rooted in authenticity, inclusivity, and accessibility, setting us apart in the food industry. Our visual and messaging framework reflects our mission to provide fresh, scratch-cooked meals inspired by the diverse communities we serve. Unlike many competitors with rigid, top-down branding, Everytable embraces flexibility, allowing our brand to integrate seamlessly with each location and partner.
Our branding is designed to be collaborative, adapting to the unique character of our spaces, partners, and local communities. While we maintain strong brand consistency— through our signature teal color palette, Martian Mono typography, and warm, real-world photography—we also ensure that each restaurant and partnership retain an authentic, localized feel. This adaptability makes Everytable a natural fit for a variety of environments, from corporate spaces to community-driven initiatives.
Our logo system, photography style, and patterns allow for co-branding opportunities, ensuring that our visual identity complements, rather than overpowers, our partners and spaces. Whether through customized textures, collaborative marketing materials, or co- branded signage, we create an inviting, community-centric experience that resonates on a local level while maintaining brand integrity. This approach not only differentiates us from competitors with rigid brand structures but also reinforces our mission: to bring real, nourishing food to everyone, everywhere.
Fonts
From
scratch
BREAKFAST
LUNCH. DINNER 31-=-.30
Loren ipsum dolor sit amet, conser adipiscing elit,
sed dias nonussy nibh euismod tincidunt ut learest dolore TAN BIE SINS magna aliquan erat volutpat. Ut wigi enim ad sinia venism, 13AL:20ET/(808M022861#140017 quis nostrud exerci tation ullancorper suscipit lobortis nisl ut aliquip ex es cossodo consequat.
PHOTOGRAPHY
TEXTURES STYLE
69 EQUIPMENT
Everytable requires minimal equipment and facility construction, especially compared to traditional Food Service Management Companies. We mostly need water access, a sink, Microwave, and merchandising refrigerator. We DON'T require the use of hood vents in any store.
SOLWAVE
Solwave Ameri-Series Medium-Duty
Stainless Steel Commercial
Microwave with Push Button
Controls - 120V, 1,200W
$180MWAS12T
item# 180MWAS12T Qty:
Project
Approval. Date.
Features
Proudly made in America with all stainless steel construction Technical Data
1.2 cu. ft. capacity accommodates a 6° deep. 1/2 size food pan Width 21 3/4 Inches
or 14" platter
1,200W and 5 integrated power levels for consistent, delicious Depih 21 Inches results
Height 14 3/8 Inches
Upto 100 programmable menu items to simplify the cooking process Intcrior Width 14 1/9 Inches
Four stage cooking option with one-touch programming; 120V Interior Depth 16 1/4 Inches Certifications Intcrior Hoisht 87/Binches
Voltac 120 Voles
Made in America - 5.20P ETL Sanitation
Wattage 1200 Watts
02. ET, US & Canada Stackable Capacity 1.2 ca. FL
Control Type Push-Button
70 Cooking 5tagus 4
ETLSanitatice
Fits Half Size Pans
Fits Sorving Platters
Fratures Made in Amcrica
Programmabic
Stackable
Microwave Usage Levc/ Medium Duty
Microwave Wattand 1200 Watts to 2000 Walls
Number al Power Lecis
Plug Type NEMA 5-20P
Power Type Elodric
Typc Microwaves
Notes & Details
The powertal 1,200W Solwave Amori-Scrics cornercial microwave oven is packed with fatures to mcet the nocds ef taodium-duty for service oporations, from fast czsual and family restaurants to pubs, bars, and prop statiors! Five powtr levels plus the ability to program up to 100 different monu itons combin: with 2 magnorars that cach havc a rotating anterna fos even heating throuchout the cavity to ensure that you onjoy oven cooking and consistent food quality cvery tine. This unit is also stackable, so you can add multiple units without sacribicing valuablc countertop spacc
This pammercial microwave Icatures a 12 cubic lost capacity, whic the stainless stocl eorior and interior with a scalod ocramic shall and romorable splatter shicl cnable casy cleanun. For simple and cificiont opration, this unit catures a unique creonomic door handle that can be opcned with one inger evon when your hands ac full! For simpl maintenanor, a romovable air filter protocts the oven components from ercasc-loden air, prolonging the unil's life, and a cican lilor reminder even tells you when it's time to be deanod! The braille- integrated touch pad controls include an X2 quantity pad that aflows you to sct double-quantity cook timc with just the press of a button, while the "on the fly" cooking feature lets you resci the timer without terminating the current cooking cycle. A 120V clectrical connection is roquired for oporation. • WARNING: This product can copesc you to chemicals including lad, which arc known to the Statc of California to cousc cancer and birth defocts or other reproductive harm.
Far more information, go to www.p65warningsca_goк
71 Project
HEHRIGERAYOR NOWUFAGSUNER 4184E. Conant Conant5t. Model #:
Turbo air Long Beach, CA 90808 lem #.
Tel. 310•900-1000 Available W/H: Oly:
Fax. 310-900-1077
more durable, efficient, beautiful Approval:
www.turboairinc.com
AA#: SIS#:
CS| Section 11400
Vertical Air Curtain
Open Display Merchandisers
Patented Self-Cleaning Condenser Model: TOM-72EB-N
- This product is squppas win a
Ene mash Sier b the font of tha
condenser to asich dast, and a
audget at this i and
down daly is march a
buldap award andamay
Ca300013
AARA 09-2
= FEATURES & BENEFITSE
• Salf-Cleaning Condenser • Deaigned to enhance impulsive sales The scoumulaton of dust in the condenser can case the falkre or Ileat for eye-catching displays and convenient accees weti fast sence breakdown of vetrigeraiors. Retrigeralors run normally unlt they reach in high Balfo area. a certain levet al accumulaton. Al some point, when ley are over the Ame, their pertomance drops quickly resulting in damage li, or • White costad galvanized steal interior dispossi of the stored products inside. The Sell-Cleaning Condenses device keeps the condenser dean and prevents system failure by Bulomatcally bristing daily. • White coated galvanized sieal solid shaivas • Hydrocarbon refrigerants (a-280) • Ensigy saving night curtain standard Wah innovalie and eco-tendly lechnolgy. Turbo Air brings you hydrocarbon retigerators designed lo meel DOEs Energy • Standard back guard improves airflow Conservalon Standards in 2017 and lo use EPAS SNAP Prosta approved HC religerant. Hydrocarbon religerants do nol depiete the ozone layer and have very low contribution to global warming •Fowned with polyurethane, high-density call (ODP-4, GWP-3). insulation (CFC freo)
Modern design •Perforated interior back wall and top for By harmonizing curvature and riginees, dur modes style product improved airdow designs are user-leandly while maintaining the highest produci vettity and aesthelica. The glass tant shield optimize the merchandiser's • Froni air intake and rear air discharge display efects of fresh salads, sandwiches, desserts and beversges. • LED interior lighting under each shelf
NATURAL
Kefriger
# of Crated L*DxHt
Model CU./FT. Shelves HP AMPS Weight (lis.) Geches)
TOM-72EB-N 34.7 8 3/4 x 4 18 941 72 x 291/2 x 801/2
Vor 20240230 Foniad in SLA. "Dapt abas fast induciar 1 1,44 koe raar spacen. † Haight doa no inducin 5.E" for bolt Isight! 72 Vertical Air Curtain Open Display Merchan di sers
Model: TOM-72EB-N PLAN VIEW
(unit : inch)
ELECTRICAL DATA
Voltage 220/60/1
31(0m)
Prug Type i NEMA 6-20P T2 (1.23 maxi)
Full Load Amperes 18
Compressor HP 34 x 4
Cord Length (t.) gza
Retige rant R-290
DMENSIONAL DATA
Net Capacity (cu. f.) 34.7 TOP VIEW
Ext Lengih Overail (in.) 72 (1820mm)
Ext. Depth Overali (in.)* 29‹e (749mm)
72(22 om)
Ext. Height Overall (im.) f 80 /г (2046mm)
# ot Shetves
Shell Size (L x D) (in.) 3404 X 151/2
Net Weight (Ds.) 723
Gross Weighi (ibs.) 941฿
Doiga ind apociicito an subijn? ls chin ya writicai n alce. 3414072m 3414 (#7:2rsa) Actus" i igămg migli ma y di lia dus da xt apaching emerieh for poalust ps ciecina. 433p(1imm) • Dopin doas nai includa 11,4f' dor roar spacers.
‡ Hoight dome nos iclade 5/8" lor boll fod ghi.
wW41D8
• WARRANTY: 2 Year Parts and Labor Warranty
Additlonal 3 Year Warranty on Comprassor 41/2 (11.3mm)
• STANDARD FEATURES
• Simple plig-in installation
• Paten ted self-contained system, no plumbing required • Solar powered digita/ thermometer
• Digital electronic thermostat with defrost contral FRONT VIEW • Standard color comes in black only
• Price tag chan nel: P72E0000ZK (34%"L)
291/2 (7 Tar m)
• Bolt height adjustable up to 2%**
• Recommended operating conditions
TOM modets are designed to opetale in an enionment whese 15l (39 kca) Imperature & humidily do not excsed 75 F and 55% respectively. 11512(202) * 8134 Units shouli nof be installed nest HVAC vents, tans or doorways thal we disrupt ite air curtain and compromise the lunction of the cabinel. HLa Air curtain models wil run most eliciently when completely faded with product. (3 demi) Wien us ed as a bull-in, requieed cleassnce for the rear is 4" and the top is 5. 8Li S012(3149mm 151/209 am) (20 hes ma)
• OPTIÓNAL ACCESSORIES 13
• 1.6" caste: CAS 16WBT00 (noh-beske) 182(466)
• E caster, " diameter & 13 TPL: 30265L0400 (non-brakie), 30265L0300 (w/ brakie) - E" leveling stismic leg (%", 13 TPI): 3022 1M0700
• Securty cover. SC-724E8 (Black), SCM-T2-E (While), SCM-T2-E8 (Black), SC5-72-E
SDE VIW
Vy20240500
• Turbo Air: 800-627-0032 • Radiance: 800-500-3519
NATURAL • Warranty: 800-381-7770 •AC: 886-900-1002
Beleigeran!
Turbo air Bradlance Turboair texaking
Continued product development may necess tale specification changes wihoul nolice. 73 THANK YOU
Thank you for the opportunity to present our proposal for the lease and operation of the café at the John Longville Depot. We are genuinely excited about the chance to partner with the City of Rialto to bring a thoughtful, commuter-focused food solution to this important transit hub.
Everytable's model is built for convenience and impact. Our grab-and- go offerings are specifically designed to meet the needs of busy travelers—whether it's a warm breakfast before boarding a morning train, an affordable and satisfying lunch during a mid-day break, or a ready-made dinner to take home to the family after a long workday.
By providing consistent, high-quality meals at accessible price points, we aim to enhance the daily lives of Metrolink riders and community members alike.
We appreciate the City's vision for revitalizing the Depot and transforming it into a vibrant, welcoming space for both commuters and locals. We look forward to the opportunity to contribute to this vision with a foodservice program rooted in community, convenience, and care.
pressed.
with Ginger Greens
LEVERYTABLE
EVERYTABLE
pressed,
with Ginger
pressed.
ПАРК Strawberry
Crange Mango
EVERYTABLE
CITY OF RIALTO
TENANT to LEASE and OPERATE A CAFÉ at JOHN LONGVILLE DEPOT
COST FILE
Cauliflower Romesco
8. Business Plan/Pro Formas
10. Business Plan/Pro Formas
Please see below for our 5-year financial assumptions and proforma; we used our similar account at CSU-LA and other RFPs as a reference point.
Category 2025 Total 2026 Total 2027 Total 2028 Total 2029 Total SALES
Meal Revenue $ 691,887 $ 723,022 $ 755,558 $ 789,558 $ 825,088 DSD & Sides Revenue $ 174,690 $ 181,677 $ 188,944$ 196,502 $ 204,362 Other Revenue $ 154 $ 161 $ 167 $ 174 $ 181
Discounts & other contra-revenue (12,342) $ (12,835) $ (13,349) $ (13,883) $ (14,438) Total Sales 3 854,389 892,024 $ 931,320 $ 972,351 $ 1,015,193 Cost of Goods Sold
Meal COGS $ 281,722 $ 292,991 $ 304,711 $ 316,899 $ 329,575 DSD COGS 101,211 $ 105,259 $ 109,469 $ 113,848 $ 118,402 SmartFridge Donation Cost 1,500 $ 1,500 $ 1,500 $ 1,500$ 1,500 Item Packaging Cost 5,000 g 5,200 $
Other Packaging $ $ $ 5,400 g 5,624 g 5,849
-
Waste and Damages 3,928 $ 4,085 4,249 $ 4,419 $ 4,596
Delivery Cost us us is 9,000 $ 9,360 9,734$ 10,124 $ 10,529 Weekly Meal Donations 10,000 $ 10,300 10,609 $ 10,927 $ 11,255 Basic Needs Match 10,000 $ 10,000 $ 10,000 $ 10,000$ 10,000 Sales Incentive Donations $ 30,000 $ 30,000 $ 30,000 $ 30,000 $ 40,000 Total Cost of Goods Sold S 412,361 $ 418,396 $ 435,071 $ 452,414 $ 470,451 COGS Margin $ 442,028.00 $ 473,628.55 $ 496,248.81 $ 519,936.56 $ 544,741.81 COGS % 51.7% 53.1% 53.3% 53.5% 53.7%
Operating Expenses
Salaries & Wages 122,119$ 129,447 $ 137,213 $ 145,446 $ 154,173 Support Labor 10,000 $ 5,000 5,000 $ 5,000$ 5,000
Training 5,000 $ 5,000 5,000 $ 5,000 $ 5,000
Taxes and Benefits 16,219 $ 17,030 17,882$ 18,776$ 19,715 Uniforms & Linens 5,000$ 2,000 2,000 $ 2,000 $ 2,000
Ambiance/Decor 10,000 5,000 5,000 $ 5,000 $ 5,000
Bank and Merchant Fees 32,421 $ 33,718 35,066 $ 36,469 $ 37,928 Supplies 7,694 $ 8,002 8,322 $ 8,655 $ 9,001
Marketing Expense 3,500 $ 2,500 2,000 $ 2,000 $ 2,000
Human Resource Expenses 5,694 $ 6,054 6,458$ 6,877$ 7,324 Technology 5,000 $ 5,150 $ 5,305 $ 5,464 $ 5,628
Insurance 9,215 $ 9,583 $ 9,967 $ 10,365 $ 10,780
Licenses & Permits $ 772 $ 803 $ 835 $ 868 $ 903
Comission/Rent Payent 59,807 $ 62,442 $ 65,192 $ 68,065 $ 71,063 Utilities(estimate) 30,000 $ 31,500 $ 33,075 $ 34,729 36,465 Cleaning & Janitorial $ 1,200 $ 1,242 $ 1,285 $ 1,330 $ 1,377 Telephone & Internet $ 2,793 $ 2,905 $ 3,021 $ 3,142 $ 5,267 Repairs & Maintenance $ 1,418 $ 1,474 $ 1,533 $ 1,594 $ 1,658 Other Occupancy Costs $ 1,296 $ 1,348 $ 1,401 $ 1,457 $ 1,516 Equipment Expenses $ 2,000 $ 2,000 $ 2,000 $ 2,000 $ 2,000 Travel & Entertainment $ 1,640 $ 1,689 $ 1,740 $ 1,792$ 1,846 Other G&A $ $ $ $ $ -
Opening Costs 20,000 $ 5,000 $ 5,000 $ 5,000 $ 5,000
Construction/Egent Amortization 56,000 $ 56,000 $ 56,000 $ 56,000 $ 56,000 Total Operating Expenses 408,787 $ 394,896 $ 410,296 $ 427,030 $ 444,645 EBIT/Profit Margin $ 33,241 $ 78,733 $ 85,953 $ 92,906 $ 100,097
3.9% 8.8% 9.2% 9.6% 9.9%
3 Huli-huli Chicken Bowl
10. Proposed Terms and
Financial Terms
EVERYTABLE FINANCIAL PROPOSAL - Rialto Train Station
Everytable is pleased to present our initial financial proposal for the City. We respectfully submit this as a starting point, and we welcome the opportunity for collaborative negotiation if needed.
CAPITAL & EQUIPMENT INVESTMENT
Everytable anticipates a maximum investment of $200,000 in equipment and light construction to open an Everytable Amenity Store, based on the current condition as seen at the mandatory Prebid. This investment will be amortized over a 4-year term. Due to the efficiency of our service model, our capital requirements are significantly lower than those of traditional food service providers.
We propose to fund this investment through a rent offset, applying rent payments toward our equipment, construction, and other approved opening costs until the full amount has been recouped.
COMMISSION AND RENT PAYMENT
Everytable offers the following commission-based rent structure, which is calculated as a PERCENTAGE OF GROSS SALES (NOT PROFITS). These payments will be made to Rialto Train Station regardless of our net profitability percentages.
Total Annual Volume Commission Percent of Sales
Total Sales: $500,000 - $1,000,000 7% of total Sales
Total Sales: $1,000,000 10% of Sales over $1M annually
Prior to opening, Everytable will provide the Rialto Train Station with the final costs of all of our investment needs; including the repair of the walk-in coolers/freezers. We will continue to monitor that amount against our commission/rent payments. At or around 90 days of full operation we will also provide an update on all Opening Costs to provide a final amount to be discounted from our rent agreement stated above.
Everytable will begin to submit rent payment monthly or quarterly, once we have recouped all of our investment and opening costs.
ADDITIONAL MEAL DONATIONS AND PROGRAMS
As part of our partnership, if and when possible, Everytable will collaborate with the lab and the Basic Needs department in providing programing donated meals in the following ways:
• Meal Donations: On the last day of our meals recommended shelf-lives, Everytable will donate those meals to the Basic Needs departments, Homeless Shelters or local Food Banks in the City and County, or other donation options (with the support of the city).
LEASE TERMS AND EXCEPTIONS
Everytable does not require specific contract exceptions. However, as we are proposing an alternative service model, we humbly request the opportunity to negotiate a mutually beneficial contract/agreement if selected to service your facility or even a portion of the dining program.
17