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Chaunte Farquarson
Foodservice Director
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Shawn Chastain
Executive Chef
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Shari Phillips
Cashier
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Allergy and Nutritional Information Disclaimer
The menu nutritional information posted in the café or provided with menus herein is an estimate of the nutritional content and any use thereof should be for general information only and not for specific dietary programs. The nutritional information is not exact and variations will occur due to differences in procedures at individual locations. Seasonal and regional differences in products and regional suppliers must also be expected which could alter the nutritional information. Preparation methods at the unit level, product substitutions and serving sizes may vary by location sometimes greatly altering nutritional content. The aforementioned factors all influence the menu items nutritional information and the influence is not limited to only the aforesaid factors. The menu items were analyzed using Genesis R&D, FDA Nutrition Database and additional information from food manufacturers. Nutritional information may not be readily available for all products offered. Southern Foodservice Management makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies. There is a possibility that manufacturers of the commercial foods we use could change the formulation at any time, without notice. Customers concerned with food allergies need to be aware of this risk. Southern Foodservice Management will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any Southern Foodservice Management establishment or catered event. Customers with food allergies are encouraged to contact the onsite Southern Foodservice Management Unit Manager for additional information and/or support. If you require special dietary considerations, please ask and we will do everything we can to assist you. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs, may increase your risk of food borne illness, especially if you have certain medical conditions.