Who to Contact
Who to talk to
Route Provisions to Go questions to the content owner for your brand. Restaura and Culinour questions go to Chef Patrick Ford; Infuse questions go to Chef Peter Rukule.
Restaura & Culinour
Infuse
A natural extension of the Phoenix3 dining experience — speed and convenience without compromising quality, freshness, or the culinary standards our kitchens are known for. Packaged food should still feel Phoenix3-made, because it is: chef-crafted recipes designed for hold, transport, and visual excellence, anchored in food-as-medicine values.
Provisions to Go exists to deliver speed and convenience across every Phoenix3 vertical — faster guest throughput during peak periods, incremental revenue beyond traditional meal windows, and consistent, chef-caliber quality for guests with limited time. It is brand expression that extends the Phoenix3 experience beyond the dining room, and a meaningful connection between food-as-medicine and everyday convenience.
The program is grounded in the Phoenix3 Culinary Framework: chef-crafted recipes built specifically to hold, transport, and look excellent through the package; responsibly sourced ingredients managed through Galley; fresh-first production with mandatory FIFO rotation; and a minimum 40% plant-forward case. No factory-style food, no anonymous prepackaged items, no compromises.
“If an item cannot meet this standard consistently, it does not belong in Provisions to Go.”
Balance within and across categories is the goal — not volume. Every item earns its place by performing in this format: visually, structurally, and culinarily.
Sandwiches, bowls, wraps, overnight oats, and parfaits built for the morning daypart with strong portability.
Scratch-baked cookies, bars, and seasonal items — a limited daily selection.
Snack packs, fruit, hummus, parfaits, and hard-boiled eggs available across every daypart.
Salads, grain bowls, sandwiches, wraps, soups, side salads, and protein add-ons.
Charcuterie and cheese boards plus curated retail food and beverage by location.
Mousse cups, brownies, scratch cookies, and seasonal indulgences portioned for individual enjoyment.
Route Provisions to Go questions to the content owner for your brand. Restaura and Culinour questions go to Chef Patrick Ford; Infuse questions go to Chef Peter Rukule.