Business Details
41 Years
experience
Trusted Contract Dining Services Since 1985
Founded in 1985, Meriwether-Godsey has built a legacy of excellence in contract dining services through hands-on ownership and a commitment to quality. Our expertise lies in scratch cooking, sourcing local ingredients, and creating customized dining experiences for independent schools, private colleges, and corporations. With operations spanning from North Carolina to New Hampshire, we prioritize community-building through food while maintaining rigorous food safety standards. Our team of seasoned professionals, including ServSafe-certified managers and registered dietitians, ensures every client receives personalized attention and innovative culinary solutions.We distinguish ourselves by fostering employee loyalty, reducing staff turnover, and integrating sustainability into our practices. Our leadership team brings decades of combined experience in hospitality, culinary arts, and operational management. By treating every meal as a catered event, we deliver exceptional service that aligns with client values and exceeds guest expectations. Our dedication to diversity, inclusion, and nutrition education further solidifies our position as a trusted partner in the foodservice industry.
Services
Contract Dining
Catering Services
Nutrition Education
Corporate Cafs
Event Catering
Menu Customization
Allergen Management
Sustainability Programs
Details
- Year established: 1985
Highlights and features
- We prioritize scratch cooking and locally sourced ingredients for authentic flavors
- Our ServSafe-certified staff ensures rigorous food safety standards
- 24/7 allergen management with specialized training programs
- Decades of experience serving academic and corporate communities
- Sustainability-focused practices reducing food waste and environmental impact
What people say
Incredible food
Outstanding service
Gluten-free options
Remarkable hospitality
Culinary innovation
Services
Contract Dining
We provide customized contract dining solutions for academic institutions and corporations, focusing on scratch-cooked meals using locally sourced ingredients. Our approach combines operational efficiency with culinary creativity to meet diverse dietary needs while maintaining rigorous food safety standards. With decades of experience serving educational communities, we create dining environments that foster connection and wellness.
Catering Services
Our catering services transform events into memorable culinary experiences, offering tailored menus that reflect client preferences and occasion themes. From dignitary events to corporate gatherings, we apply our signature attention to detail and seasonal ingredient sourcing. Our team ensures seamless execution through meticulous planning and execution, treating every event as an opportunity to showcase our clients' brands.
Nutrition Education
We offer comprehensive nutrition education programs integrating cooking demonstrations, classroom instruction, and wellness initiatives. Our registered dietitians collaborate with academic institutions to teach healthy eating habits while supporting menu development that balances nutrition with flavor. These programs help create informed consumers and promote lifelong healthy eating patterns among students and staff.
Allergen Management
Our allergen management system combines certified staff training with clear communication protocols to ensure guest safety. Through ServSafe and AllertTrain Lite certifications, we implement strict handling procedures while maintaining transparent signage and documentation. This comprehensive approach addresses both immediate allergy concerns and long-term dietary requirements across all service locations.
Sustainability Programs
We implement sustainability-focused practices that reduce food waste and environmental impact while maintaining culinary quality. Our programs include local sourcing to minimize transportation emissions, waste reduction strategies through ingredient substitution, and education initiatives promoting sustainable food choices. These efforts align with our commitment to responsible foodservice operations that benefit both communities and the environment.
People
Marie Rie Meriwether-Godsey
Founder, Consultant
Co-founded Meriwether-Godsey in 1985 after early career experience in food service. She developed the company's philosophy emphasizing personal attention and quality over standardization. Now focuses on trend analysis and adapting culinary concepts to operational environments.
Denise O'Brien
President
Brings 20+ years of hospitality leadership experience, previously serving as Group Vice President at Bright Horizons. Graduated from Cornell's School of Hotel and Restaurant Management. Drives strategic growth while maintaining the company's core values and operational excellence.
Cate Smith
Vice President of Culinary & Brand
Began her culinary career in 1983 and joined Meriwether-Godsey in 2001. Combines culinary expertise with nutrition education initiatives. Previously served as Executive Chef at Meriwethers Market Restaurant while developing programs promoting healthy eating habits.
Leslie Phillips
Senior Advisor, Board Director
Joined in 2005 after 14 years in private law practice. Served as CEO for seven years before transitioning to strategic advisory role. Focuses on governance, leadership development, and maintaining client partnerships through her legal and operational expertise.
Denise Simmons
Director of Culinary Systems & Purchasing
Culinary Institute of America graduate with extensive hospitality experience. Oversees all food-related operations while maintaining sustainability commitments. Previously served as Account Director and Executive Chef at Meriwethers Market Restaurant.
Questions
How can I access daily menus?
Menus are available through our mobile apps, dining websites, and servery displays. Contact your location's Director of Dining Services for details.
Do you accommodate nut allergies?
We offer nut-free operations for some clients and clearly flag nut-containing items with signage in all locations.
How are food allergies managed?
All managers are ServSafe and AllertTrain Lite certified. We implement strict protocols for allergen management and staff training.
What's the difference between food allergies and intolerances?
Allergies trigger immune responses requiring immediate attention, while intolerances cause delayed digestive issues. Both are taken seriously in our operations.
Are gluten-free options available?
Yes, we provide daily gluten-free menu items with clear signage to help guests navigate dietary requirements easily.
What makes your catering services unique?
We treat every meal as a catered event, combining creative presentation with operational excellence to showcase our clients' brands.
Videos
Reviews (1)
Jacob Cole
Nov 24, 2016
Report
Overall the total experience was great. Its hard making a buffet tasty everyday, but that can be overlooked as they also give two other options to eat besides the main dining hall. Anyone who honestly dislikes the options should try the other two. with 700+ students to feed and a constant flow of catering events, they keep up with it well. Was glad to have gone to Guilford and had them as our food providers.