| 1 | over 80 million meals | | | | | | | 2 | 0.48% |
| 2 | foods preparing the meals | | | | | | | 1 | 0.24% |
| 3 | are served utilizing fresh | | | | | | | 1 | 0.24% |
| 4 | they are served utilizing | | | | | | | 1 | 0.24% |
| 5 | day they are served | | | | | | | 1 | 0.24% |
| 6 | same day they are | | | | | | | 1 | 0.24% |
| 7 | the same day they | | | | | | | 1 | 0.24% |
| 8 | meals the same day | | | | | | | 1 | 0.24% |
| 9 | the meals the same | | | | | | | 1 | 0.24% |
| 10 | preparing the meals the | | | | | | | 1 | 0.24% |
| 11 | using grade ‘a’ quality | | | | | | | 1 | 0.24% |
| 12 | as an entree on | | | | | | | 1 | 0.24% |
| 13 | by using grade ‘a’ | | | | | | | 1 | 0.24% |
| 14 | achieved by using grade | | | | | | | 1 | 0.24% |
| 15 | were achieved by using | | | | | | | 1 | 0.24% |
| 16 | meals were achieved by | | | | | | | 1 | 0.24% |
| 17 | catering meals were achieved | | | | | | | 1 | 0.24% |
| 18 | senior catering meals were | | | | | | | 1 | 0.24% |
| 19 | delivered the higher quality | | | | | | | 1 | 0.24% |
| 20 | being delivered the higher | | | | | | | 1 | 0.24% |
| 21 | chicken as an entree | | | | | | | 1 | 0.24% |
| 22 | skip to content 8033451835 | | | | | | | 1 | 0.24% |
| 23 | products being delivered the | | | | | | | 1 | 0.24% |
| 24 | customer alternate menus seniors | | | | | | 1 | 0.24% |
| 25 | 1984 as an eleemosynary | | | | | | | 1 | 0.24% |
| 26 | in 1984 as an | | | | | | | 1 | 0.24% |
| 27 | a nonprofit corporation established | | | | | | | 1 | 0.24% |
| 28 | is a nonprofit corporation | | | | | | | 1 | 0.24% |
| 29 | catering is a nonprofit | | | | | | | 1 | 0.24% |
| 30 | senior catering is a | | | | | | | 1 | 0.24% |
| 31 | seniors senior catering is | | | | | | | 1 | 0.24% |
| 32 | serving seniors senior catering | | | | | | | 1 | 0.24% |
| 33 | the customer alternate menus | | | | | | 1 | 0.24% |
| 34 | entree on the menu | | | | | | 1 | 0.24% |
| 35 | affording the customer alternate | | | | | | | 1 | 0.24% |
| 36 | availability affording the customer | | | | | | | 1 | 0.24% |
| 37 | providing availability affording the | | | | | | | 1 | 0.24% |
| 38 | special events menus and | | | | | | | 1 | 0.24% |
| 39 | developing special events menus | | | | | | 1 | 0.24% |
| 40 | menu developing special events | | | | | | 1 | 0.24% |