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Lackmann's History and Sustainability Vision

History of Lackmann

Lackmann Culinary Services was founded in 1966 by Thomas F. Lackmann. A leader, mentor, and visionary, Thomas Lackmann was committed to the gift of hospitality, providing quality food for each and every guest, and the belief in continuous improvement. As he would say, "When you're green, you grow."

The company was started with ten team members over 40 years ago. Today, we employ over 2,000 team members and have over 100 dining operations along the East Coast, under the management of the founder's sons, co-chairmen Andrew and Matthew Lackmann.

Our philosophy and core values, which are instilled through leadership, focus on hospitality, culinary excellence, guest satisfaction, doing one’s best, partnerships, and social responsibility.

With our finger on the pulse of the industry, we are able to stay ahead of our competition by successfully effecting changes and improvements.

We have a culture driven to engage guests, make changes to reflect their evolving needs, and provide exceptional food which is alive with flavor, full of nutrition, and prepared on-site with local ingredients.

We do this in a socially responsible manner for the well-being of our guests, our communities, and the environment.

The Lackmann Points of Differentiation

  • Five star service
  • Quality-enhanced products
  • Innovative approaches
  • Unique and customized programs

Lackmann Culinary Services ranks among the leaders in the contract food management industry. We've been recognized as the Contract Food Service Provider of the Year and have received the industry's most prestigious honor: the coveted Food Management Silver Plate Award.

Current Sustainability Efforts

At Lackmann, we take an aggressive approach toward maintaining an environmentally sound dining program and are constantly seeking out new and improved ways to do business. Our goal is to turn Lackmann into the industry standard for comprehensive environmental initiatives.

We have already implemented a number of environmentally friendly initiatives, either directly or in partnership with our vendors, manufacturers, clients, or guests.

Tips to Help Dining Go Green [pdf]

Local Produce + Products Program

We are very proud of our Local Produce Program. Utilizing New York State produce wherever possible, recipes now feature the efforts and hard work of some of the finest growers in the area. While promoting these efforts, we are also contributing to a safer environment by using produce that does not have to be shipped in from across the country or from overseas.

Organic + Fair Trade Foods

We provide organically grown foods such as produce, meat and poultry, and packaged goods that were grown or produced using no pesticides or chemical fertilizers. Purchasing organic foods discourages the use of these chemical additives and chemicals that contaminate our water and soil.

We have also taken significant steps in the use of organic and fair trade coffee. Several of our coffee vendors, including Starbucks, offer one or more fair trade coffee brands for foodservice use.

Delivery Schedule

We utilize a strict vendor delivery schedule to maximize delivery capacity and reduce unnecessary trips. Simply by eliminating one delivery per week, we have reduced the amount of CO2 we add to the atmosphere by 20 percent.

Frying Oil

Oil used for deep-frying must be disposed of properly, and all of our dining locations have systems in place to do so.


Our all-you-care-to-eat dining locations offer china and flatware.


Our Grab & Go locations offer biodegradable paper products for your use.

Reusable Mug Program

Designed at reducing paper cup usage, our Reusable Mug Program offers a 10¢ discount on all fountain and coffee beverage purchases when using the mug. Mugs can be purchased at the Cardinal Café.