About Still Waters Food Service

CEO Drew Harrity and his wife Lorraine founded Still Waters Foodservice, Inc. Their goal is simple. They wish to combine a professional and honest business practice with a superior culinary experience. Their company will take this excellence to potential clients who want their dining experience to be fun, new, exciting, and something to brag about. Drew’s team has no dead weight. His solid staff consists mainly of manager/chefs ready to go to work whenever and wherever they are needed.

Drew Harrity graduated from Regis University with a business and communications degree. Drew went to Culinary School in San Francisco and has worked his way to Executive Chef Status. Early in his career he owned his own very successful restaurant. Couple his business experience with his culinary background he has been suited for an exciting career in foodservice management. His wife Lorraine has a background in Human Resources, Personnel Management, Baking, and Pastry.

Executive Chef Drew has worked for some very fine hotels and restaurants across the country where he has developed international culinary experience. Through the years he has created an unmatched cultural menu plan of well over 600 special entrees which will be implemented at every site.

In 1994 Chef Drew made the switch to quantitative methods where he worked for such foodservices as Gardner Merchant, Sodhexo, Guekenhiemer, C.M. Conference Center, and Take a Break Service. He has worked in the capacity of Executive Chef, Director of Foodservice, Regional Manager, and now CEO of his own foodservice.

In 2008 Drew purchased the Foodservice Management Department from Take a Break Service. His home base is in Lancaster, CA. where he has been positioned at the Rite Aid Distribution Center since 2000. At this facility they serve about a thousand associates everyday. Chef Drew has also developed a very successful catering department from this same site. Their clients are very happy with what they have done in Southern California.

Still Waters Foodservice, Inc. is positioned, poised and eager to expand their foodservice management expertise to local and national hospitals, schools, colleges, universities, and corporate dining facilities.

Our entire reputation is based on the job we do in Southern California. Still Waters Service studies the eating habits of our Souther California customers and delivers what they want. National companies must concentrate their efforts in pleasing a diverse range of customers throughout the country. Still Waters, as a regional company, has the ability to change quickly in order to meet our customer's needs.

Stil Waters Food Service, Inc. understands the importance of our services as an employee benefit, serving up morale as well as food. We empower our employees to be creative in all areas, to project a positive attitude, to excel in their ability to deliver service. We develop in our employees an exceptional focus on customer relations and flexibillity in handling requests and meeting our customer's needs.

To be a successful company the customer must be number one. This is not a sales pitch but a proven fact. Without customer satisfaction, business does not exist.

Considerable thought and attention is given to matching your organization with an on-site manager best suited to meet your needs. Still Waters believes that your manager is the single most important individual in each account, assisting your employees and representing Still Waters Food Service. We understand contract food service differs from the restaurant business, in that each of our accounts is unique. We hire Food Service Directors with the background to be successful in each account. Minimixing paperwork at the account level enables your manager to spend more time with their customers and employees. Cost control is most effectively managed not with forms and paperwork but with hands-on training and support. We need management, employee and customer participation in developing new programs.