The central kitchens to call, and the companies that run them.
Oxpium builds the list of contract food service companies and central kitchens, finds who buys, tells you when one of them wins an account or starts hiring, and runs the campaign.
- 25,700contract food service locations in the US
- 558,000people working for food service contractors
- 8%only have their decision maker in classic professional databases
- < 9 minfrom the first sentence to a live campaign
Operators, central kitchens, dining accounts: the list in one sentence.
Describe the target: a region, the clients they serve (schools, offices, hospitals, senior living), a meal volume. The agent searches professional databases, public sources and each company's website, and hands you one list.
- Reading the request
- Professional databases · food service contractors
- Reading websites · 88 companies
- Filter · 10 to 200 locations
41 companies, sorted by number of locations.
A region and a client type
K-12, corporate dining, hospitals, colleges, senior living: the agent reads each company's website and keeps the ones that serve your clients.
A volume
Dining locations run, meals served per day: when a company publishes them, the agent writes them down, and you set the threshold that matters to you.
District-run or contracted
Many school and hospital kitchens are run in-house: the agent finds them through their listings, website and public sources, and notes who runs each.
The ones hiring
A kitchen manager, a cook, a purchasing lead: job postings show which company is growing, and often which account it is staffing up for.
The right person, at headquarters and in the kitchen.
At a regional operator, the owner often still decides. At a bigger one, purchasing decides at headquarters and the food service director decides on site. The agent finds each by job title, verifies the email, and reads the website for the rest.
- Reading the request
- Looking for owners · 41 companies
- Verifying emails
- Looking for cell phones
37 owners found, 32 verified emails, 15 cell phones.
The owner
At companies running a few dozen locations, the owner or CEO still signs off: their name, a verified email and a cell phone when there is one.
Purchasing and culinary
Purchasing director, director of culinary operations, food service director: the agent searches by title and tells you which one it found.
The accounts they run
Number of locations, meals per day, client types, central kitchen or not: whatever the company publishes on its website, laid out in columns.
What they commit to
Local sourcing share, scratch cooking, sustainability claims shown on the website: the agent notes it row by row, so you open on that.
A new account won, a director being hired: you know within the week.
Each automation reruns its search on schedule and adds what just changed to the top of the list. A new account means equipment, suppliers and staff to line up in a few weeks: that's when to call.
- Web search · this week's announcements
- Reading websites · news pages
- Adding to the top of the list
Latest runs
- Mon, Oct 12+2
- Mon, Oct 5+2
- Mon, Sep 28+1
- Mon, Sep 21+3
2 new accounts announced this week, added to the top of the list.
New accounts
Every Monday, the agent looks for the accounts companies announce on their website or in local news, with the client and the start date.
Hiring
Every morning, the companies posting for a food service director, a cook or a buyer move to the top, with the account they are hiring for.
Kitchen projects
Every month, the central kitchens being built, expanded or renovated in your area, picked up in local news and district sites before they equip.
Your own watch
Any watch you can write in one sentence, like the local sourcing share on each website: the agent reruns it and flags what moved.
A campaign that runs on kitchen time.
Email from your own mailbox, calls from your browser, and an agent step that starts from what the company publishes. Nothing goes out during meal service, and the campaign stops as soon as they reply.
Call the central kitchen
After service
Calls go out between 1:30 and 4 pm, once lunch is served and cleaned up, when the food service director or kitchen manager can pick up.
At the right time of year
Equipment for summer installs is decided in spring, and school-year contracts start in August: launch the campaign before those dates.
Calls from the browser
You call from your browser. Every call is recorded, transcribed and summarized on the company's row, so the next call starts where you left off.
Stops on reply
The agent step rewrites the follow-up from the website or the account announced, and the campaign stops for a company as soon as it replies.
Frequently asked questions
Write “contract food service companies in Ohio that serve schools”. The agent searches professional databases and public sources, reads each company's website for its clients and locations, and hands you the list with headquarters, phone and website. It takes a few minutes.
Ask for “the production manager or food service director of each central kitchen”. The agent searches by title, on the kitchen's site, the district's or the operator's, and verifies the email before adding it. When nobody is named, it keeps the published phone and contact email.
Tell the agent once: “every Monday, look for new accounts announced by the companies on my list”. It reads their news pages and local press, and the company lands at the top of your list with the new client and the start date.
A call to the production manager after lunch service, an email right after to leave a trace, a second call three days later, a last message before summer install plans are set. Emails go out from your own mailbox, and everything stops as soon as a kitchen replies.
For 300 rows with their website read, about 200 contacts with a verified email and around sixty cell phones, count around €40 of data on top of the subscription. An agency typically charges €800 to €1,500 for a comparable list, delivered once and never updated.See pricing
No, Oxpium is not a bid-tracking service. What it does pick up is the accounts companies announce on their website or in the news, and it finds district-run and hospital kitchens through their websites and public sources, even when no contractor is involved.
Your next list
is one sentence away.
Create an account, describe your target, watch the agent work. No credit card.