Mastercraft shares our client's concern for providing only high quality, fresh and appealing food. This is one of our primary goals. Only the highest quality ingredients are used to prepare the fresh food made for Mastercraft and our clients.  Our food is prepared fresh daily.  This results in superior quality.  Our food not only tastes and looks good, it's good for you.

Our supplier uses only natural ingredients and takes great care in the preparation process.  The portions are generous and fairly priced.  We deliver our food in refrigerated containers to keep the food at correct temperatures and eliminate spoilage.  The food machine has a thermometer monitored at every service to check for proper temperature.  For each of our accounts, Mastercraft takes great care to plan specific menus that fit the individual appetites of your employees.  We guarantee that as our customer, you are not served from a standard menu.

A common misconception about vending machine food is that it has been in the machine for weeks.  This is not usually true.  This compromises food quality.

Mastercraft has some of the shortest food dates in the vending industry.  Our fresh food is kept in the machine only 5-7 days depending on the type of food.  Our frozen food stays in the machines 7-14 days depending on if an item has meat in it or not.

Some food manufacturers claim there food is safe in a refrigerated state up to 8 weeks.  Mastercraft feels this is not the way to maintain healthy fresh food with a pleasant texture.  Usually food gets bland and mushy if it is left in a machine too long.  Not to mention any potential health risks.

Mastercraft's care in preparation, planning and serving food is far above other vendors' standards.

Commissary Service vs. In-House Preparation
Mastercraft made a strategic decision, not to be…the jack-of-all-trades and the master of none!
It is in our customer’s best interest for Mastercraft to focus on what we do best, Vending & Coffee Service.  Some of our competitors have decided making fresh food is an option for them, but there is many serious reasons why we disagree.

The commissary Mastercraft uses sole function is making sandwiches, salads and deli platters…period!  They offer 65 fresh items per day in various categories, with new items being introduced at a rate on one per week.  A typical in-house commissary will have 12 to 25 items per day, equaling a built in “menu fatigue” factor.

Our commissary produces food Sunday thru Thursday, for restocking Monday thru Friday.  Most in-house commissaries work Monday thru Friday, preparing Monday’s food on Friday (which means Mondays food is already 2 days old when it goes in your machine!)

Our commissary has an in-house bakery where 40 % of our breads are made. We never use anything but fresh breads and if there is anything left over from production, it goes to a bakery for resale, not to be used the next day.
90% of all bacteria enter a facility on the employee’s feet.  Our facility has a series of footbaths with a chemical solution that kills all bacteria; most private operated operations do not.  Quarantined food processing areas also prevent this spread (i.e. no eggs with produce in same food prep area)

Temperature is obviously critical.  Our facility is held to a 38-degree temperature for meat slicing and food preparation.  Every 20 minutes in ambient temperature a product looses a single day of shelf life.  In 4 hours at ambient temperature a product should be thrown out!  We also produce our own ice to cool down product rapidly in accordance to USDA requirements.

Our commissary has a USDA inspector on site every day!  You are always assured of high quality standards.  They have a Full-Time Quality Control Manager that monitors and conducts audits to make sure we comply with all USDA requirements.

Our commissary is HACCP (Hazard Analysis Critical Control Points) compliant.  This is a seven step process:
1. Conduct hazard analysis; Biological, Chemical, and Physical
2. Identify critical control points
3. Establish critical limits
4. Establish monitoring requirements
5. Establish corrective actions (when and where necessary)
6. Establish record keeping
7. Establish system of verification

As anyone can see, Mastercraft has the utmost confidence in our food partner.  We know that the products we order and deliver in your machines are the best in the industry.  We can satisfy any pallet. Couple this, with our scanning program, which tracks what our customers purchase; we can provide what you want when you want it!

 Serving Chicagoland's Coffee, Vending & Water needs since 1971.

Call us 24 hours a day, 7 days a week at:
847-621-3200

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