Reaching far beyond simple cafeteria-style food, Civeo has carefully honed its dining experience, offering fresh, nutritionally packed ingredients in dishes that are tailored to individual preferences and dietary requirements.
Variety, tailored to your needs
Our menu cycles are regularly refreshed by our in-house development chefs. Whether it’s an omelet station in the morning or wok station in the evening, we have a range of options available to sustain guest interest and avoid menu fatigue.
Our Red Seal and Blue Seal Chefs who develop and oversee our menus and food service operations can address any culturally diverse, religious, medical and lifestyle-specific requirements of your workforce.
Our extensive recipe management database ensures consistent quality, portion size, and presentation for every dish we serve.
In addition to serving those who live and work away from home, Civeo also caters to education, municipalities, healthcare, and consumer-direct markets through its commercial catering brand, Red Table.
For more information on our Red Table offering, please visit www.redtablefoods.com
À la Carte Cook-to-Order Dining
Gone are the days of typical, bland, unhealthy meals, limited selection, and long cafeteria lineups.
As a supplement to our existing food services, Civeo’s proprietary EDI digital self-serve kiosks allow guests to conveniently order their meal from our personalized cook-to-order touchscreens.
Available at select lodges and villages, EDI touchscreens are fully customizable for our clients and can be tailored to suit varying schedules or guest dietary needs.
As with all of Civeo’s food services, EDI can make allowances for cultural, medical and lifestyle dietary requirements.
EDI enhances the guest dining experience by offering
For more information on EDI, please click here.
We serve millions of meals every year, and with that comes tremendous responsibility and care. Each of our lodge and village properties are certified to ISO 22000:2005 Food Safety Management System standards.
Quality and food safety are ensured through Civeo’s use of government-approved suppliers, staff training, stringent procedures, and our integration of Hazard Analysis Critical Control Point (HACCP) systems (the United Nations’ international standard for food safety).
Our NSF-trained HACCP managers and certified health inspectors oversee the development and implementation of Civeo’s food safety programs for every facility and project we operate.