Infuse Hospitality

Infuse Hospitality is thrilled to partner with the Society For Hospitality and Foodservice Management (SHFM) Industry Advisory Board's virtual series for an exclusive session with two of the most experienced leaders and preeminent experts in foodservice and hospitality. CEO Paul Fairhead and SVP of Supply Chain and Services Randy Dominguez. With decades of combined expertise spanning every aspect of food and hospitality operations, Paul and Randy bring unparalleled insight into the forces shaping the industry today. This is a rare opportunity to hear directly from two executives who have navigated the full complexity of foodservice at scale, and are bringing the full weight of that expertise to reshaping corporate dining programs. Join us for a candid conversation where Paul and Randy will share the perspectives, frameworks, and lessons that have defined their careers and shaped Infuse Hospitality's success in transforming corporate dining. Register below for the SHFM's Industry Insights with Infuse Hospitality webinar June 12th at 1 PM EST!

When Infuse Hospitality set out to redefine and revolutionize corporate dining, we knew it was an extremely ambitious goal. With that lofty aspiration in mind, you don’t go to just anyone. You go to someone who: • Has staged in Bangkok, New York, France, and, oh by the way, Buckingham Palace.  • Earned the "Taco de Oro" in Dubai.  • Won season 7 of MasterChef Mexico. And now, Chef Carmen Miranda is channeling every one of those experiences into her role as Senior Development Chef at Infuse Hospitality, and we’re so proud to say our clients feel the difference. Carmen has always believed that food is about more than technique. In her own words: "𝘌𝘷𝘦𝘳𝘺 𝘵𝘪𝘮𝘦 𝘐 𝘤𝘰𝘰𝘬, 𝘐 𝘢𝘪𝘮 𝘵𝘰 𝘳𝘦𝘤𝘳𝘦𝘢𝘵𝘦 𝘵𝘩𝘦 𝘦𝘮𝘰𝘵𝘪𝘰𝘯𝘴 𝘐 𝘦𝘹𝘱𝘦𝘳𝘪𝘦𝘯𝘤𝘦𝘥 𝘢𝘴 𝘢 𝘤𝘩𝘪𝘭𝘥." That's not a philosophy she leaves at the door when she walks into a development kitchen. It's the lens through which she approaches every menu, every concept, and every client relationship. At Infuse, that means culinary experiences that go beyond the expected. Rooted in authentic Mexican tradition and informed by international technique, Carmen brings a rare combination of craft, storytelling, and emotional intelligence to the dining programs we build. She doesn't simply create menus. She creates moments people remember. Her belief that a dish must evoke something, not just satisfying a need, is exactly what separates a forgettable experience from one your guests talk about on the way home. We are incredibly proud to have Chef Carmen Miranda on our team. #𝘊𝘩𝘦𝘧𝘚𝘱𝘰𝘵𝘭𝘪𝘨𝘩𝘵 #𝘐𝘯𝘧𝘶𝘴𝘦𝘏𝘰𝘴𝘱𝘪𝘵𝘢𝘭𝘪𝘵𝘺 #𝘊𝘶𝘭𝘪𝘯𝘢𝘳𝘺𝘐𝘯𝘯𝘰𝘷𝘢𝘵𝘪𝘰𝘯 #𝘏𝘰𝘴𝘱𝘪𝘵𝘢𝘭𝘪𝘵𝘺𝘓𝘦𝘢𝘥𝘦𝘳𝘴𝘩𝘪𝘱 #𝘊𝘩𝘦𝘧𝘊𝘢𝘳𝘮𝘦𝘯𝘔𝘪𝘳𝘢𝘯𝘥𝘢 #𝘔𝘢𝘴𝘵𝘦𝘳𝘊𝘩𝘦𝘧𝘔𝘦𝘹𝘪𝘤𝘰

Infuse has a question for you - is your dining partner operating like a foodservice vendor…or a restaurant brand? Here’s the difference. Restaurants: • Think guest first  • Create environments centered around brand and culture  • Are run by trained, skilled operators know the importance of design and culinary innovation  • Update menus with seasonal dishes and global flavors    Foodservice providers are: • Transactional  • Templated  • Sacrifice the experience for efficiency This video breaks down how we at Infuse operate differently and why that matters for employee engagement, on-site culture, and retention.

We're #hiring a new F&B Operations Supervisor - Coffee in San Francisco. Come be a part of our team!

𝗖𝗛𝗘𝗙 𝗦𝗣𝗢𝗧𝗟𝗜𝗚𝗛𝗧 𝗠𝗲𝗲𝘁 Peter Rukule, 𝘁𝗵𝗲 𝗰𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗺𝗶𝗻𝗱 𝗱𝗿𝗶𝘃𝗶𝗻𝗴 𝗲𝘃𝗲𝗿𝘆 𝗜𝗻𝗳𝘂𝘀𝗲 𝗛𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲. When Infuse Hospitality says we're chef-driven, we think it's important to meet the people behind that. With over three decades in the industry, Chef Pete Rukule started his culinary journey in fine dining before bringing that standard of excellence into contract foodservice, a combination that's rare and incredibly powerful. As the Head of Culinary at Infuse Hospitality, Pete blends restaurant-quality creativity with the scale and discipline that multi-unit operations demand. His fingerprints are on every menu, every training session, and every system that turns a great idea into a repeatable guest experience. Pete believes culinary greatness is a collaborative effort, and that sustainability and ethical dining aren't ancillary; they're essential. This video below gives you a real look at how he thinks, how he leads, and why the food at Infuse hits differently. This is what chef-driven hospitality looks like in practice. A question worth asking - does your current food program reflect this level of passion and dedication?

At Infuse Hospitality, when we say we build your corporate dining space from the ground up, we mean it. Even if that “up” means 70 floors above Chicago's bustling East Loop. Most people never see this space and they never experience the panoramic city view. It’s only for the building tenants and that exclusivity is the whole point. The building’s owners knew Downtown Chicago didn't need just another café. They needed a statement: that their tenants deserve an experience that matches the altitude. So Infuse Hospitality built one. Globally-sourced coffee. Grab & go culinary. A full cocktail bar. Private event catering after hours. All of it managed by a team that treats every interaction like the general manager of a five-star restaurant. Here's what we know about high-end corporate environments: The amenity floor isn’t optional anymore. It's a critical reason that tenants sign and an essential factor in why they renew.  When you operate a space 70 floors up, the standard isn't “good enough.” It's extraordinary. Every single day.

Most workplace dining feels like an afterthought. Ours are designed like restaurants.  We’re proud to say that we don’t look like the established corporate dining experiences.  Because we’re not a contractor. We’re a hospitality company.  At Infuse, we believe:  • Workplace dining and hospitality shapes company culture  • Design drives emotional resonance and operational excellence  • And most importantly, food builds a sense of community  There is no reason your café should feel transactional.  It should feel intentional. Branded. Energizing. Magnetic.  This is the clearest articulation of who we are and who we are not.  If you're rethinking your employee dining experience in 2026, this is worth your time.  #WorkplaceExperience #CorporateDining #Hospitality #EmployeeEngagement

A robot delivers your room service. A local barista makes your morning cortado. Welcome to this cutting edge spot in Mission Bay. When Infuse Hospitality was brought in to operate this space, we asked one question: what do people in San Francisco want right now? The answer: tech-forward efficiency without losing the human touch. So we built a dining space for both. Robot-assisted delivery. Sightglass Coffee. Firebrand Artisan Breads. A light-filled social hub where travelers and tech professionals share the same table. This is what modern hospitality looks like when you work with a partner that doesn’t ask you to choose between innovation and community. The best spaces don't just serve people; they become an invaluable part of the neighborhood around them. That's the philosophy with which Infuse approaches every partnership.

The biggest difference in workplace dining isn’t the food. It’s the people. Every leader, chef, and operator at Infuse came from restaurants. Real services.  Real guests.  Real standards. That background changes everything. We care deeply about: • How someone feels walking into one of our brands  • The vibe coming from behind the counter  • The details run-of-the-mill foodservice providers miss Hospitality is emotional work and your culture is built in those small moments. This video highlights the team building something better together. Your team and ours. #HospitalityLeadership #PeopleFirst #WorkplaceCulture #NowHiring

Earth Day felt like the right moment to share something we're proud of. When we founded Infuse Hospitality, we asked a simple question: why can't corporate dining be good for employees, communities, AND the planet? Turns out, it can, if you build it that way from the start. Today, across every culinary program we manage: • 85% of sourcing dollars stay local  • Landfill volume is down 25–35% per site through composting and packaging overhauls  • Every property partners with at least one local organization dedicated to reducing waste and food insecurity  • Excess food goes to nearby shelters, not the trash  • Our team reflects the communities we serve: 42% of leadership identifies as women or BIPOC One of our clients put it best: "Infuse's sustainability isn't a bullet point. It's visible, trackable, and thoughtful." We're not here to greenwash your dining program. We're here to help you build one you can actually stand behind. Happy Earth Day. Let's make every meal count.  #EarthDay2026 #InfuseHospitality #CorporateDining #Sustainability #SocialImpact #ESG #FoodForGood #HospitalityWithPurpose