built to perform

Real food. Made today. Built for how people actually eat

This program keeps your market relevant, supports off-peak demand, and takes pressure off the café line.

It’s not just convenient. It’s what drives daily participation.

Shelves stocked with clear plastic containers filled with assorted fresh fruit including blueberries, grapes, pineapple, and strawberries.
GRAB & GO

Made Fresh Daily

Built that morning. Not days ago.

Short shelf life by design

High turnover. High quality

Stocked and rotated constantly

Your coolers stay full, clean and relevant

Built for speed, without sacrificing quality

Grab-and-go that people actually want
WHATS IN THE CASE TODAY

If it sits too long, it’s gone. That’s the standard.

Part of the Hospitality Hub — feeding the market, supporting the café, and keeping your program active all day.

Entrée Salads

Chef-driven salads with seasonal proteins and house-made dressings. Built to eat like a meal, not a side.

Protein Boxes

Balanced, performance-focused meals designed to keep your team energized throughout the day.

Fresh Fruit Cups

Cut fresh daily in our kitchens. Simple, clean, and always rotating.

Parfaits

Layered fresh each morning with seasonal fruit and house-made components.

Sandwiches & Wraps

Built on artisan breads with roasted meats and fresh ingredients — made to move without sacrificing quality.

Artisan Sushi

Made fresh with premium ingredients and consistent daily rotation. Powered by Sushi Kabar

Slow-Simmered Soup

Made in small batches using real stocks and fresh ingredients — not poured from a bag.

70+

skus daily
dietary standards

Built for Every Way Your Team Eats.

We believe inclusivity starts at the plate. Our culinary team ensures that restricted diets never mean restricted flavor, offering robust options for every lifestyle.

Keto-Friendly

High-protein, low-carb options featuring healthy fats and clean energy sources for metabolic health.

Plant-Based / Vegan

100% animal-free recipes that prioritize whole grains, legumes, and nutrient-dense seasonal produce.

Gluten-Free

Dedicated recipes and handling procedures to provide safe, delicious meals for those with gluten sensitivities.
available daily
labeled on every item
Andy Stevens Portrait
the chef behind prepared foods

Chef Andy Stevens

25+ years in kitchens, operations, and ownership — now leading the system behind Rudy’s prepared foods program.

Andy brings real-world experience from running restaurants, building teams, and managing performance at every level. He understands what it takes to deliver food that holds up — not just on the plate, but in a high-volume, fast-moving environment.

At Rudy’s, he leads the prepared foods program that keeps our markets stocked, our coolers fresh, and our grab-and-go actually worth buying.

Built to move. Built to refresh. Built to perform.

lets Talk

30-Minute Discovery Call. No Cost. No Obligation.

We come to your campus. We listen. We ask the right questions. Then we tell you honestly what we can do - and what we can’t.
Request a proposal
clarkston, michigan est 1933

Refined dining hospitality for the modern workplace. 15 chef-driven culinary concepts, scratch-made daily. Independently owned, Michigan rooted.

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Contact
810.599.7469sales@rudysmarket.com
© 2026 Rudy's Corporate Dining · Clarkston, Michigan · Est. 1952
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