Mike Giordano of Galant Food Company discusses how café-style breakfast options are helping operators meet rising workplace expectations.

As office coffee programs continue to evolve, employees are looking for more than just a better cup of coffee. They also expect high-quality breakfast options that mirror the experience of stopping at their favorite coffee shop.

In a recent conversation, Mike Giordano, director of sales for vending and c-store at Galant Food Company, explained how the rise of premium coffee has created new opportunities for operators to upgrade their food offerings.

“The coffee shop experience has made its way into the workplace,” Giordano said. “People now expect premium coffee, and that expectation extends to the food that goes with it.”

According to Giordano, operators are increasingly looking beyond traditional vending fare and adding café-style breakfast items that pair naturally with premium coffee. Galant Food Company’s Clara’s Kitchen line was developed with that shift in mind, offering artisan breakfast sandwiches, burritos and wraps designed specifically for office coffee service and vending programs.

Among the company’s most popular products are its chile verde breakfast burrito—its top-selling breakfast item—as well as chorizo and bacon breakfast sandwiches served on soft San Francisco sourdough. The line gives operators more premium options that complement today’s bean-to-cup coffee programs.

Giordano also noted that Galant Food Company has expanded rapidly through Vistar, growing from distribution in 14 operating companies to 22 in less than a year, making Clara’s Kitchen products increasingly accessible to vending and office coffee service operators nationwide.

As workplace expectations continue to rise, Giordano believes pairing premium coffee with high-quality food is helping operators create a more complete café experience—one that can improve employee satisfaction while helping win and retain accounts.

Learn more about Galant Food company: claraskitchen.co.

Published On: June 26, 2026Categories: Interviews, TrendsTags: ,

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