About — Total Catering Partners | Serving Great Food Since 1966

“I still have employees coming in my office raving about it” Kiewit “Your lunch this past Wednesday was a total hit. They cleaned it out.” Turner “Oh my goodness everything was AMAZING!!” Mortenson “Lunch was Great! Thank you so much!” DPR “I still have employees coming in my office raving about it” Kiewit “Your lunch this past Wednesday was a total hit. They cleaned it out.” Turner “Oh my goodness everything was AMAZING!!” Mortenson “Lunch was Great! Thank you so much!” DPR

The Family

It's not a career change. It's the family trade.

60 years of this family feeding people in Northeast Louisiana

Plenty of outfits discovered jobsite catering the week a data center broke ground. This one didn't. Miller's grandfather opened his first KFC franchise in 1966. His dad worked those kitchens. Miller grew up in them — learning the line, the rush, the ticket times, and what it costs when a plate goes out wrong.

Miller and his dad have run the Rayville Diner together for years. Not a concept, not a pilot — a working small-town diner that has to be good every single day, to people who will tell you to your face if it isn't.

That's three generations in the same trade. Feeding people at volume isn't something this family picked up for a contract. It's what they do, and they're damn good at it.

The line runs back to 1966

Rayville, LA

1966

Grandfather opens his first KFC franchisethe family gets into feeding people at volume

THEN

Dad works the KFC kitchensMiller grows up on the line beside him

YEARS

Rayville DinerMiller and his dad, owner-operators, every day

2 YRS

The Meta sitefirst plates go out the day the dirt moved

TODAY

Still feeding them950 meals a day, same standard

NEXT

The site after thatbuilt to mobilize wherever the work goes

Track Record

From the first dirt moved to whatever's next.

We started feeding the Meta folks when the first dirt moved — the first crews on bare ground — and we're still feeding them today, through every phase, every headcount change, every weather day. Not one complaint in two years. That same crew and that same standard is what shows up on the next site.

2 yrscontinuous service, from the first dirt moved to today

0complaints, service failures, or interruptions on record

17 → 950meals a day, scaled with the project without a gap

There from the first dirt

Not brought in once the site was easy. We fed the first crews on raw ground and scaled as the headcount did — which is the part most food service can't do.

No complaints on file

Two years and hundreds of thousands of plates — and nothing but good word from the crews eating them. On a jobsite, that's the only review that counts. Theirs are below.

Built for the next one

Same operator, same standard, from day one to today — and structured to mobilize on another site without pulling the standard off the first.

In Their Words

The people we feed keep writing.

Unedited messages from the contractors on site.

“Lunch was amazing, thank you so much!!!! I will get the word out because everyone was asking! I still have employees coming in my office raving about it”

Kiewit

“Hi Miller, just thought I would let you know that your lunch this past Wednesday was a total hit. They cleaned it out.”

Turner

“Oh my goodness everything was AMAZING!! I almost went back for seconds and when I went to lunch which was later in the day many people were getting togo boxes to take home.”

Mortenson

“Lunch was Great! Thank you so much!”

DPR

For Procurement

What that record is worth to you.

Feeding a construction workforce is an operations problem before it's a food problem. Headcounts move, shifts change, and a missed service costs a contractor far more than the meal did.

The question worth asking any bidder is simple: have you actually done this, from mobilization through peak, without failing? Here that answer is on the record — and it's the same team that shows up on your site.

Serving great food since 1966 — three generations of restaurant operations behind the standard
Proven at hyperscale data center scale — not adapted from a restaurant model on paper
On site from the first dirt moved through peak headcount, without a service gap
Two years of continuous, documented performance with no complaints on record
Owner-operated — the person accountable is the person in the kitchen
Ready to mobilize on additional sites without pulling the standard off the first
HACCP controls, ServSafe-certified managers, temperature-logged service

PhotographMiller in the kitchen — publishes here once we have the shot

PhotographThe Rayville Diner

PhotographServing the line on site

Formal reference letters publish here once they're in hand.

Feedin’ ’em like family since 1966.

Miller