Celebrating Over 50 Years
Since 1964
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Contract Food Preparation Services Commissary Kitchen

CONTRACT FOOD PREPARATION FACILITIES

To ensure quality is maintained on all our fabulous selections, all menu items are produced fresh daily by our 60 employees, in our 25,000 sq ft commissary located on 3.5 acres. With our multi-level management team, Gary's Catering has the ability to respond to shift & location modifications instantly and depending upon our customer needs; station several points of service within your facility and provide evening, night & weekend service. Our food service further enhances any existing vending program you have in place allowing employees in the far reaches of your facility to have the same options as those nearest vending or cafe. Your satisfaction is guaranteed!

With our multi-level management team, Gary's Catering has the ability to respond to shift & location modifications instantly. Depending upon our customer needs, we can station several points of service within your facility and provide evening, night & weekend service.

Our food service further enhances any existing vending program you have in place, allowing employees in the far reaches of your facility to have the same options as those nearest vending or cafe services.

A program offering great food, excellent service, value and variety plays an instrumental role in your efforts to provide your employees with the finest quality food service program.

MOBILE FOOD SERVICE - OUTSOURCING

With over 50 years in the mobile food service industry, we have developed a tried and true mobile food solution for the automotive industry in a time of economic slowdown as well as in periods of growth. More information.

Industries & Markets Served:

  • Colleges & Universities
  • Healthcare Facilities and Hospitals
  • Parks & Resorts
  • Senior Housing
  • Resident Dining
  • Sports Facilities & Entertainment Venues
  • School Districts, High Schools
  • Independent and Private Schools
  • Correctional Institutions/Prisons
  • Conference Centers
  • Convention Centers
  • Food Convenience Stores
  • Public Safety Facilities
  • Senior Living Meal Outsourcing
  • Cultural Attractions
  • Government Agencies & Departments
  • Corporate Environments
  • Industrial Plants/Factories
  • State Government
  • Military Bases
  • Dining Management
  • Facilities Management
  • Remote Sites

Among the many outsourcing benefits in using our commissary kitchen services are:

  • No expense of operating an on-site cafeteria & reduction or elimination of costs/challenges associated with food service operations.
  • Increased menu options with the ability to reach employees otherwise unable to visit existing food services based on proximity and time of breaks/lunch.
  • Mobile food solution for facilities ever-changing service locations within your complex. Flexible scheduling to match your employees needs. Multiple shift coverage (night and weekend service options available).
  • Mobile truck's capacity to service multiple locations within the facility.
  • Better menu variety with many grab and go options in addition to quality options for your valued employees, thus resulting in lower instances of off-site travel or food solutions.
  • Strong value and price proposition versus standard cafeteria fare.
  • Single source provider with assigned management of your account.
  • Corporate food service: Seminars, Employee Appreciation events, breakfast and lunch meetings, with simple box lunches & BBQs to elegant dining presentations and menu options.
  • Established Track Record in large industries with impeccable service record (references available upon request).
  • Private Consultation and Budgetary Planning with our Director of Catering, Chef Joseph Less.
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Gary's Catering Purchasing Guidelines:

  • Beef: USDA Choice minimum required grade. Ground beef if 80/20 lean/fat ratio.
  • Poultry: USDA Choice Grade A minimum required grade.
  • Pork: SDA #1, Select 1 minimum required grade.
  • Variety Meats & Sausage: USDA #1 minimum grade /brand required for all products and all products must be processed in USDA-Certified Facilities.
  • Eggs: USDA AA Grade minimum required grade/brand for all egg and egg products.
  • Frozen Foods: Fancy Grade 1 minimum required grade/brand for all frozen vegetables.
  • Produce: USDA #1 minimum grade/brand required for all fresh produce.
  • Canned Fruits/Juices: Grade A Choice Fruit minimum required grade.

Gary's Catering Sample Menu

Two Week Sample Menu

Breakfast Buffet Daily

Scrambled Eggs, Crispy Bacon Strips, Bob Evans Sausage Links, Shredded Hash Browns (or Crispy Tatar Tots), Breakfast Casserole, French Toast, Biscuit and Sausage Gravy, Hot Breakfast Sandwiches and Wraps, Bagels, Yogurt, Cereal, Fruit, Apple and Orange Juice, Fresh Brewed Coffee.

Week I

Monday Lunch Buffet

Main Entrees: Meatless Mostaccioli in Italian Sauce, Herb Roast Sliced Pork in Light Gravy, Country Fried Chicken, Beefy Noodles

Tuesday Lunch Buffet

Main Entrees: Wet Jumbo Chicken Burritos, Roasted Herb Chicken Quarters, Three Cheese Meat Lasagna, Stuffed Cabbage, Italian Meatballs, Beef Stroganoff

Wednesday Lunch Buffet

Main Entrees: Sweet Baby Rays BBQ Ribs, Meat Loaf, Chicken Parmesan, Italian Sausage with sliced Redskin Potatoes tossed with Roasted Onion and Pepper Medley, Meatless Pasta with Marinara, Stuffed Peppers

Thursday Lunch Buffet

Main Entrees: Mexican Day! Wet Beef and Cheese Burritos, Cheese Enchiladas accompanied by Fiesta Rice and Refried Beans, Spaghetti in Meatless Italian Sauce, Crispy Fried Chicken Tenders, Kielbasa and Potatoes

Friday Lunch Buffet

Main Entrees: Pepper Steak over Rice, Velveeta Macaroni and Cheese, Walleye Fish Fillets, Hot Dogs with Coney Sauce, Asian Noodles with Beef and Chicken

Week 2

Monday Lunch Buffet

Main Entrees: Jambalaya, Chicken Tender Wraps, Roast Beef with Mushrooms Stuffed Calzones, Sliced Chicken Breast Stuffed with Spinach and Feta, Sloppy Joes, Pizza Bagels

Tuesday Lunch Buffet

Main Entrees: Wet Jumbo Chicken Burritos, Roasted Herb Chicken Quarters, Three Cheese Meat Lasagna, Swedish Meatballs, Scallop Potatoes with Ham, Szechuan Beef or Chicken

Wednesday Lunch Buffet

Main Entrees: Sweet Baby Rays BBQ Ribs, Meat Loaf, Breaded Pork Chops, Goulash, Chicken Cordon Bleu, Roast Turkey with Gravy and Stuffing on Bread

Thursday Lunch Buffet

Main Entrees: Mexican Day! Wet Beef and Cheese Burritos, Cheese Enchiladas accompanied by Fiesta Rice and Refried Beans, Chimichangas, Hamburgers, Cheese and Broccoli Stuffed Calzones

Friday Lunch Buffet

Main Entrees: Pepper Steak over Rice, Velveeta Macaroni and Cheese, Walleye Fish Fillets, Walleye Fish Fillets, BBQ Pork, Broccoli, Chicken and Rice

Other Rotating Hot Entrees/Sides

Wing Dings, Corn Dogs, Pizza Sticks, Cajun Potato Wedges, Fried Chicken Drumsticks and Thighs, Fried Potato Boats, Mini Burritos, Broccoli, Corn, Mixed Vegetables, Roast Potatoes, Whipped Potatoes and Gravy, Soup, and Chili

$5.25 Meal Deal

Offered Daily: Gary's Meal Deal includes your choice of meat entre, vegetable, and potato

Our traveling buffet also offers a full line of deli sandwiches, fresh salads, subs, and hot lunch sandwiches.

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Gary's Catering is a full service contract food preparation service, outsourced food service, and commissary kitchen located in Wixom, Michigan with the commercial kitchen facilities to contract feed hundreds to thousands of people. We feature a variety of breakfast, lunch, and dinner selections from low-cost to upscale, sandwiches to several course dinners. Markets served include corporate, business, and industry, schools, colleges, and universities, government agencies and military, senior citizens housing complexes, hospitals, correctional institutions, sports stadiums, facilities, convenience stores, parks and resorts, convention centers or wherever people live or gather. For the last forty years, Gary's Catering has varied on its tradition of excellence & superlative service. We provide find dining for clients who demand the best. Between enhancing appetizers & delectable desserts, you'll discover an impressive variety of entrees, all at very competitive prices, utilizing only the freshest and finest ingredients.

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