August 29 2014

Cotton Culinary's Oilfield Catering Services - A Cut Above the Rest

DSC_0411This week marked a major milestone in Cotton Culinary's history with the launch of our Oilfield Catering division and expansion of services in South Texas in support of a major oil and gas service company's operations. Cotton Culinary spent months conducting market research and developed an entirely new process to provide the highest quality of fresh cooked meals to crews in the oilfields. Never taking the easy road, Cotton developed a more elaborate and quality assuring method of cooking the meals onsite by way of mobile kitchen trailers. "At the end of the day, it's about quality and keeping our customers satisfied. We listened to the suggestions and comments of the crews working each day in the field to get a better understanding of what they wanted. At that point, it was just a matter of balancing their expectations with our client's budget and sourcing the right people and assets to take on the task," said Executive Director of Food and Beverage Services, Wes Bratcher. Utilizing our existing OneLodge kitchen facilities, strategically located throughout the Eagle Ford Shale, we developed an operational plan that was cost effective and stayed within safety guidelines for our staff who were making the daily commutes to the job sites.  With the initial requirement of 500 meals per day across multiple well sites, services kicked off with success last Monday and the operation has been very well received. As one worker said, "there's just something about the smell of the chicken in the fryer and the burger on the grill. Now we have something to look forward to each day and it helps to break up the long shift."

Current client requests are dictating the organic growth of services across Texas and we anticipate to be serving over 2,500 meals per day by December to crews operating in the Eagle Ford Shale. Planning is underway for Cotton Culinary to expand the oilfield catering services into the Permian Basin region and be serving meals in the field by early to mid-2015.

← Back To All Posts

Contact Our Office

Have A Question?

* indicates required fields