We never stop innovating.
Founded on the principle of dedication and personalized service, we understand how to make a difference and our team approach to providing superior personalized service is recognized nationally. For the ninth year, Lintons is proud to make FM’s National Top 50 list.
Lintons recently created the Director of Culinary Development position which focuses on culinary concepts, training and overall nutritional standards, and assists in all divisions to enhance procurement, presentation, and culinary objectives.
Another newly created position is Director of Menu Development, which is responsible for continually enhancing the recipes and menus of the Education Division, while also strategically improving the use of government commodities and ensuring the expansion of the PrimeroEdge nutrition software platform, in all K-12 client locations.
State-of-the-Art Production Facility
Significant investments were made in the addition of a new, state-of-the-art food production facility in Pennsylvania’s Lehigh Valley. This new Meal Service Center (MSC) began producing 4,500 school breakfasts and lunches on its first day, and produces Child & Adult Care Food Program (CACFP) meals for schools and daycare centers throughout the Lehigh Valley. It utilizes Lintons’ fleet of vehicles to distribute scratch-cooked meals throughout the region. The MSC currently produces 4,500 meals a day and is designed to grow to more than double that size while meeting all the requirements of NSLP and CACFP.make FM’s National Top 50 list.
Flavors of Wellness
Lintons’ Flavors of Wellness program is a quarterly initiative to support whole-person wellness. It brings together healthy, flavorful options with nutrition education, and features themed menus, recipes, informational handouts, and a presentation by the company’s nutritional expert. Developed by Corporate Dietitian Andrea McHugh and Senior Vice President of Operations Gary Rittereiser, it fills a niche for clients who look to Lintons for healthy lifestyle options, and provides an opportunity to expose consumers to foods that may be unfamiliar to them. While the theme remains the same throughout the company, the program is customized when necessary. This ensures the integrity and spirit of the program remains intact.
A new menu platform was developed for Alabama-based client AltaPointe Health that incorporates local favorites suggested by the health system’s staff to keep the menus fresh and engaging. True Southern favorites like shrimp po’boy and catfish are served alongside healthy choices without sacrificing regional flavor. Participation in AltaPointe’s foodservice program has increased as a result of this initiative.
Finally, Lintons debuted its Forward Food menu concept to K-12 education clients in 2018 that adds an NSLP-compliant vegetarian menu option to the offerings.