Take an inside look at how Cumberland Farms leverages a commissary to support its foodservice program. From food safety requirements and centralized production to menu innovation and waste management, this session will break down the core components of a successful commissary operation. Whether you're evaluating a commissary for the first time or looking to optimize an existing model, you'll leave with practical insights, examples, and lessons learned from a leading convenience retailer.
Director of Culinary Center Operations
Cumberland Farms, Inc.
Nathan Bartlett is the Director of Culinary Operations for Cumberland Farms with over 20 years for food service management and food manufacturing experience. He has a strong operational and food safety background. Before joining Cumberland Farms 7…
