Benchmark is proud to provide a wide range of services to our customers. In addition to maintaining standard offerings, including fresh and flexible menus, special dietary accommodations, late plates, kitchen and equipment management, easy access to staff, executives and ownership, and a variety of plans to accommodate all budgets, Benchmark focuses on placing the right people with your organization while extending an array of special extras to deliver the best food experiences possible. We know every customer has individual needs, and it is nice to know you can count on Benchmark to be part of the team.
At Benchmark Food Group, we know that happy members are your number one priority. We realize that as the Greek system continues to evolve, food service is quickly becoming a key ingredient to member happiness and ultimately a full house. It’s the one investment your house can make that can directly impact recruitment, retention, and fellowship over the upcoming years. We look forward to connecting with the members in your house to learn more about the various needs and wants, in order to create customized food experiences for the house as a whole, as well as each individual.
At Benchmark, we embrace the opportunity to work with your school in order to create a solution that can make your life easier and bring your cafeteria into the 21st century. From menu planning to kitchen cleaning, our services are tailored to fit your needs and can accommodate almost any size school. Our food strategy, staffing, and volume buying help your school to get more value for their dollar and our customized solutions allow Benchmark to tackle specific concerns.
Benchmark chefs surpass the standard “kitchen staff” expectations, are typically culinary trained, and have the experience needed to exceed your expectations. They are professional, uniformed, and understanding that they represent the customer in everything they do. They are supported by some of the best chefs and managers in the state for special events, or for ongoing management communications. Likewise, Benchmark owners are heavily involved in every aspect of kitchen operations. From patron communications to menu planning, senior management takes a personal interest in your events and insures we are exceeding your expectations.
Since its inception, Benchmark has been privileged to partner with various outreach programs throughout Oklahoma communities to help make a difference in the lives of Oklahomans. Whether volunteering time, or donating food to organizations like Catholic Charities, the Women's Sanctuary, or various food banks throughout the state, we feel strongly about joining the causes near and dear to our hearts, as well as those of our clients.
A graduate of Southern Methodist University in Dallas, Texas, Brian has worked in corporate operations, customer management, and marketing for clients across the country. After developing a small Texas based media company, Brian focused on advertising and marketing in Oklahoma City, eventually managing the marketing and advertising for the 5th largest wireless provider in the country. He served as a marketing consultant for fine restaurants in Oklahoma, Virginia, and Washington D.C., developing a love for the food and beverage business. He co-developed Benchmark Companies and Benchmark Food Group in 2007, focusing on customized food services and catering for corporate, government, and educational organizations. Brian, and his wife, Lauren, both enjoyed making connections in the Greek system during their college years as members of Sigma Chi (at SMU) and Pi Beta Phi (at OU). Their daughter Hadley, is also currently a member of Pi Beta Phi at OU. Brian and his family (Lauren, Hadley, and son, Porter) currently reside in Oklahoma City.
Chris was raised in Chickasha, Oklahoma. A graduate of Oklahoma State University’s acclaimed School of Hotel and Restaurant Administration, Chris was associated with Hillstone Restaurant Group (formerly Houston’s Restaurants, Inc.), a nationwide chain of upscale restaurants based in Beverly Hills, CA. He was responsible and involved in multiple restaurants located in Kansas City, MO and Dallas, TX that exceeded sales of $10 million per year. Chris returned to Oklahoma City to develop the concept, Bin 73, an upscale wine bar and restaurant located in Nichols Hills. He also co-developed Benchmark Companies and Benchmark Food Group in 2007, focusing on customized food solutions and catering for corporate, government, and educational organizations. Chris has over twenty years’ experience and extensive knowledge in menu planning/development, operations and kitchen management. Chris, and his wife Molly, gained both fondness for and familiarity with Greek life during their college years as members of Delta Tau Delta at OSU, and Kappa Alpha Theta at Colorado College. Chris and Molly now reside in Oklahoma City with children, Austin and Charlie.
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