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Experience portfolio · PRG-HYD-001

Poured with Purpose

Phoenix3’s signature hydration program. Hydration is hospitality. In every client location, it is care.

Hydration is the only culinary standard that is simultaneously a clinical outcome, a retail wellness signature, and the cheapest visible proof of care we produce. This program moves it from a station someone sets up to a governed operating requirement: five named delivery points, coded recipes, time control, approved equipment, a planning cost per serving, and an audit line.

Scratch infusionsTime controlOne approved stationTen-question audit
What a location gets on day one

A station can open to standard today

9
Coded infusion recipes in the platform of record, R-506 through R-514, each on a one-gallon build basis.
5
Delivery points with a written standard: the station, meal service, the between-meal pass, modified liquids, and hydration-forward food.
4 hr
Batches labeled at fill and discarded at four hours. Never topped off: refresh means rebuild.
$0.25
Planning cost per 12-ounce serving ($0.30 on a berry-weighted rotation). A planning basis, not a contract figure.
Five delivery points

The station is where hydration is visible. It is not where most of it happens.

The stationOne approved dispenser, one sanitation procedure, signage generated from the recipe record.
Meal serviceOffered, poured, and recorded at every seated meal.
The between-meal passA staffed, recorded event. A beverage that is available and not offered has not hydrated anyone.
Modified liquidsExplicit boundary to the clinical standard (SOP-CLIN-012) and IDDSI drink levels.
Hydration-forward foodMenu items chosen for fluid contribution, coded and costed like everything else.
Program documents

Manual, recipes, deployment, and the launch deck

Program Manual
The complete operating manual: standards, station setup, service model, and measurement. · 42 pages
PDF
Recipe Library
Infused waters, mocktails, warm and seasonal hydration recipes, all scratch-made and costed. · 17 pages
PDF
Deployment To-Do
The step-by-step launch checklist for a community or account. · 7 pages
PDF
Launch Deck
The operator rollout briefing: the story, the standard, and the launch plan in one deck. · 13 pages
PDF
Program owner

Who to talk to

The program sits in the Experience arm of Culinary & Experience. Until the Director of Consumer Experience is in seat, questions route to the Chief Culinary Officer.

Experience · B2C
Director of Consumer Experience
Open role · search under way
Experience arm, Culinary & Experience
Open role · in-seat target November 2026
Matthew Thompson
Interim
Matthew Thompson
MBA, WCMC, MWMCS, PCIII, CEC, CCA, GRAE
Chief Culinary Officer & EVP Operations Excellence, Phoenix3 Collective
mthompson@phx3.com
PHOENIX3 COLLECTIVE
Restaura · Culinour · Infuse · QCS
Real Food. Real Hospitality. Real Impact.
The Pass · where every plate crosses. Go to the Pass.
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