Restaurant partners are chosen based on many factors including their geographic location (are they close to a population in need), ability to output large amounts of food, sanitation and reputation, ability to work with the SFM team collaboratively, size of restaurant (must have significant refrigeration for cooling food overnight), ability to social distance in the kitchen, ability to work within a tightly controlled set of dietary parameters set by our clients (this is not a super creative endeavor), proof of insurance and workers compensation documentation and whether SFM has worked with the partner in previous disasters.

SFM weighs all of these factors and then requires a bid and a contract from the restaurant. Verbal and email requests will not be accepted. Any restaurant interested in participating is welcomed to fill out an application here.