“Mr. Dillingham, I was flying to Scotland and we had a mechanical problem as soon as we left the gate. After we spent two hours on the plane, they finally figured out what needed to be fixed and we now had a ETA of midnight for us to leave. Before we got off the plane, the Captain went to the food court to see if he could get any of the restaurants to stay open and serve the 250+ people from this flight. The Captain told us that everyone in the food court had turned him down except for the Nature’s Table and they would be happy to serve us. Needless to say, we all marched to the restaurant and not only did the crew serve all of us, they seemed to really appreciate our business. When I realized that in fact only the Nature’s Table had stayed opened, it reminded me of how much of an entrepreneur you are and how much the person in charge that night had learned from you.”
“Mr. Dillingham, I was flying to Scotland and we had a mechanical problem as soon as we left the gate. After we spent two hours on the plane, they finally figured out what needed to be fixed and we now had a ETA of midnight for us to leave. Before we got off the plane, the Captain went to the food court to see if he could get any of the restaurants to stay open and serve the 250+ people from this flight. The Captain told us that everyone in the food court had turned him down except for the Nature’s Table and they would be happy to serve us. Needless to say, we all marched to the restaurant and not only did the crew serve all of us, they seemed to really appreciate our business. When I realized that in fact only the Nature’s Table had stayed opened, it reminded me of how much of an entrepreneur you are and how much the person in charge that night had learned from you.”
Paul Nattis
Vice President of Operations Freshens Quality Brands
"Trying to create a menu that would work for our diverse work groups was a challenge; however, based on reports from representatives of all departments, you ‘nailed it’. You made the whole experience pleasurable from beginning to end. Your team actually made feeding 1500 employees look easy!”
"Trying to create a menu that would work for our diverse work groups was a challenge; however, based on reports from representatives of all departments, you ‘nailed it’. You made the whole experience pleasurable from beginning to end. Your team actually made feeding 1500 employees look easy!”
Stan Whitehead
Manager – Facilities and Contracts AirTran Airways, Atlanta, GA
