Food Service Programs · Treatment and Behavioral Health
Meal Programs for Treatment Centers and Behavioral Health Facilities in Chicagoland
Meals in a facility like yours carry more weight than most. They shape the day for people doing hard work. We cook them from scratch, keep them varied, and build the program around how your facility runs.
Inpatient treatment, recovery and behavioral health programs. Built around your facility, not a fixed menu. Run by a Frato’s chef.
Or call: (847) 895-2122
What Matters When People Eat Every Meal With You
Residents are with you for weeks and eat every meal on site. Consistency and dietary safety are not negotiable, and the food has to stay something people look forward to. Cooking for healthcare and care settings holds us to a standard of consistency, dietary precision and reliability we bring to every account.
For the director
A program built to your budget and your schedule, one invoice, one chef to call, and a non-binding agreement with a first-week opt-out.
For the dietary manager
Your guidelines or your nutritionist’s plan followed per resident, every meal labeled, delivery windows that match your service times.
For the clinical team
Routine you can count on: the same delivery window, the same quality, familiar formats, and meals that are part of the day rather than a disruption to it.
The Standard We Publish
Facilities that come to us usually describe the same two problems with their current provider: too much pasta, and a mix of scratch-cooked and factory food on the same tray. We publish our standard rather than name anyone.
Variety is part of the build
A rotation designed for people eating here three times a day for weeks, not a seven-day loop. Bowls, roasted proteins, bars, breakfast that changes.
Scratch-cooked, all of it
Cooked by our chefs in Schaumburg. Hot vegetables cooked to proper temperature, not arriving frozen or lukewarm.
Built around your facility
Three hot meals a day, or one hot delivery with two meals packed to reheat, or bulk breakfast with hot lunch and dinner. The format follows your program and your budget.
Good enough that staff eat it
The bar we hold is that your staff want to eat it too. Many facilities add staff counts to the order.
Dietary Needs, Planned Per Resident
Factory food arrives in fixed trays, so most providers can only leave items off. We cook from scratch, so we change the ingredient and keep the dish.
Your nutrition structure
We ask which one you follow: your own guidelines, your nutritionist’s plan, or leave it to the chef. The menu is built to it.
Allergies
Planned per resident with substitute products we verify, and labeled.
Halal, vegetarian, gluten-free and dairy-free paths
A separate path alongside the main dish for each resident who needs one.
Medical diets
GERD, lactose-free and other medical diets built into the rotation, with separate labeled portions.
Nut-free food service area
Food service meals are made in a nut-free area of our Schaumburg kitchen. No peanuts or tree nuts are used in food service meals.
Every meal labeled
The right meal reaches the right person without a question at the counter.
What the Menu Looks Like
Every program gets its own rotation. These are examples from facility menus we cook today, named plainly, no prices.
Breakfast
Oatmeal · Cereal · Whole-grain bread with sunflower seed butter · Fruit · Muffins · Pancakes and waffles · English muffins · Mini bagels
Bowls and bars
Taco Rice Bowl · Chicken Burrito Bowl · BBQ Bowl · Gyro Bowl with pita · Korean Bowl · Sesame Chicken with rice · Gourmet Taco Bar · Mediterranean Pita Bar
Comfort and classics
Chicken Tenders with Mashed Potatoes · Spaghetti & Meat Sauce · Mac & Cheese with Chicken Bites · Creamy Dreamy Alfredo · Chicken Enchiladas · Burgers with pasta salad
Lighter and backups
Chicken or veggie Caesar salad · Buffalo chicken salad (dairy-free path) · Cold subs on Turano bread
Carne asada taco bar: the sampling favorite.
Built to the budget
You tell us the budget per resident per day and we build the menu and the format to fit it as closely as we can. The cost of a program is mostly labor and delivery, not food: pans cost less than individually packed meals, and one hot delivery with two reheat meals costs less than three hot deliveries.
How Your Program Starts
No package to pick from. We build it with you.
1
A conversation
Census, meals per day, service times, delivery windows, your nutrition structure, dietary needs, how your staff serve, and the budget you have in mind.
2
The build
A rotation for your facility, a dietary path per resident, the delivery schedule and format, and the labeling.
3
Agreement, then sampling
A non-binding agreement with a first-week opt-out. Then a complimentary sampling at your facility. If it is not right, you can cancel.
4
Launch with your chef
Your chef runs it week to week, adjusts the rotation as residents and staff respond, and is the person you call.
Over 40 years in business. Food service programs since 2013, including a treatment-facility partnership that has run for multiple years.
Treatment Center Meal Program FAQ
What does a treatment-center meal program look like?
It varies by your program. Some facilities take three hot meals a day. Some take one hot delivery and two meals packed to reheat. Some take breakfast components in bulk and hot lunch and dinner. We build the schedule, the format and the menu around how your facility runs, and it can change as the census changes.
How do you keep the menu from getting repetitive?
A rotation built for your facility, with a third week added once favorites are proven, and options swapped in whenever you want. Residents eat every meal here for weeks, so variety is part of the build, not an afterthought. The complaint we hear most about other providers is too much pasta and a mix of scratch and non-scratch food.
Can you follow our dietary guidelines and nutritionist’s plan?
Yes. Tell us which structure you follow: your own guidelines, your nutritionist’s plan, or leave it to the chef. Allergies, halal, vegetarian, gluten-free and dairy-free paths and medical diets are planned per resident and labeled. Food service meals are made in a nut-free area of our Schaumburg kitchen.
Is everything cooked from scratch?
The food service menus are cooked from scratch in our Schaumburg kitchen by our chefs. We develop our chefs in-house through our apprenticeship, which is how it stays that way.
Can our staff eat the same meals?
Yes. Many facilities add staff counts to the order. The standard we hold is that your staff want to eat it too.
How do you handle privacy?
We do not name facilities, we do not photograph residents, and we do not publish anything about who we serve. The facility is the client; residents are never on our website or in our marketing.
Can we try it first?
Yes. Once the program is built and a non-binding agreement is in place, we schedule a complimentary sampling at your facility. The agreement includes a first-week opt-out. A taco bar with carne asada has been the sampling favorite.
How long have you done this?
Frato’s has been in business over 40 years and has run food service programs since 2013, including a partnership with an inpatient treatment facility that has run for multiple years.
Who runs our account?
A Frato’s chef. You work directly with the chef who built your menu, not a sales rep. Our kitchen is at 628 S. Roselle Road in Schaumburg and we serve facilities across Chicagoland. Call (847) 895-2122 or send the inquiry form and a chef will confirm your location.
Tell a Chef About Your Facility
Census, meals per day, dietary needs and the budget you have in mind. A chef builds the program with you from there.
Call: (847) 895-2122 · Catering@FratosKitchen.com
Frato’s Personal Chef Catering & Food Service · 628 S. Roselle Road, Schaumburg, IL 60193 · All food service programs · Residential care · Private schools