salad bar

Experience the Experienced

Inman Foodservices Group is on a mission to improve foodservice facility by facility. IFSG is based on results; results that are a product of an extensive, detail-oriented process that ensures a reliable, efficient facility. Not only is the process proven to deliver the results desired by the client, but also IFSG helps control all aspects of the process, limiting the concern and possible inconvenience to you and your business. Inman Foodservices Group offers unprecedented ease of doing business as well as many services and benefits that are rare amongst design firms in the industry. When asked “Why Inman?” the answer is simple “Experience the Experienced.”

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Inman News

Announcing the 12 Annual Inman Charity Golf Scramble

Sep
03

This annual event to fund raise for Love Helps, inc will be held at GreyStone Golf Club in Dickson, TN on Friday, October 1. Registration forms are due by Friday, September 10. Check in at the course on tournament day is from 7:00 am to 7:45 am, with a shot gun start at 8:00 am. We’d love to have you join us! For more information, please click on our “Let’s Chat” link above and send us a message requesting golf tournament information. Hope to see you there!

LEED Green Accreditation

Jul
22

Congrats to Frank Flowers, Project Manager and Roger Koehn,3D Art Director on their recent accreditation as LEED Green Associates.

Jul
13

Ty Cobb Healthcare System, Inc. can continue its plan to build a new
hospital in Lavonia. Click here to read article

new-ty-cobb-hos.pdf

View Our 3D Walkthrough

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Inman Foodservices Group offers 3D rendering walk-throughs of your new kitchen.

Project Spotlight

Fort Campbell

Blanchfield Army Community Hospital

Ft. Campbell, KY

Blanchfield Army Community Hospital, Ft Campbell, KY is a renovation project that is part of the US Army Medical Command “Making it Fresh” standardization program. The project involves menu design, branded venues, newly designed kiosk, and convenience store, room service patient delivery preparation area and complete renovation of kitchen, servery and seating areas. The kiosk pictured here is part of the temporary feeding plan that is supporting the staff and visitors while the kitchen is being gutted and renovated.

Industry News

  • Chef explores diversity of Native American cuisine
    Chef Freddie Bitsoie is combining aspects of history and anthropology as he explores the meaning of Native American cuisine.  -More
    (Fri, 03 Sep 2010 17:21:31 GMT) ProChef SmartBrief

  • The versatility of peppers
    Peppers, in season now, can vary in size, shape and heat levels.  -More
    (Fri, 03 Sep 2010 17:21:31 GMT) ProChef SmartBrief

  • SmartBrief will not be published Monday
    In observance of Labor Day in the U.S., SmartBrief will not be published Monday, Sept. 6. Publication will resume Tuesday. -More

    Sous Chef
    Wegmans Food Markets, Inc.

    (Fri, 03 Sep 2010 17:21:31 GMT) ProChef SmartBrief

  • Honey festival brings buzz
    Beekeepers are raising awareness about the benefits of honey with the first Philadelphia Honey Festival, set for Sept.  -More
    (Fri, 03 Sep 2010 17:21:31 GMT) ProChef SmartBrief

  • Raid the kitchen to create new cocktail flavors
    New York Times writer Frank Bruni recently spent hours in his kitchen, dropping everything from Italian specialty meats to ha -More
    (Fri, 03 Sep 2010 17:21:31 GMT) ProChef SmartBrief

  • Boston Market owner buys Bar Louie chain
    Sun Capital Partners said this week it has acquired the 36-store Bar Louie restaurant chain for an undisclosed amount.  -More
    (Fri, 04 Jun 2010 16:44:42 GMT) National Restaurant Association SmartBrief

  • Japan's diplomats are pouring more sake at state dinners
    Sake is gracing the table at a growing number of banquets by Japan's diplomats, according to this report.  -More
    (Fri, 04 Jun 2010 16:44:42 GMT) National Restaurant Association SmartBrief

  • Supermarkets find success with in-store restaurants
    Supermarket chains including Wegmans, Whole Foods and Kroger have added restaurants, tapping a growing interest in prepared f -More
    (Fri, 04 Jun 2010 16:44:42 GMT) National Restaurant Association SmartBrief

  • Chefs anxiously eye oyster supply
    Iconic Louisiana chef Paul Prudhomme is among the restaurateurs trying to strike a balance between publicizing the potential  -More
    (Fri, 04 Jun 2010 16:44:42 GMT) National Restaurant Association SmartBrief

  • D.C. chefs adopt schools in effort to improve nutrition
    After dining in area school cafeterias, a group of Washington, D.C.'s most well-known chefs joined forces to become an integr -More

    Phonebooks are for booster seats. Your customers are searching online. Tap into Rewards Network's 3 million members across the U.S. and Canada. Reaching the frequent diner.®

    (Fri, 04 Jun 2010 16:44:42 GMT) National Restaurant Association SmartBrief