Archive for the ‘Cafeteria Company’ Category

Mar 11, 2016

Menu for Shaky Leaf Cafe







Oct 08, 2015

New Ventures: Heirloom Restaurant Group and Blue Sparrow Hospitality

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After many, many amazing years working side by side, Colton & Joseph have decided to take the brave next step in each of their careers which means an end to their working partnership.  This partnership has been the genesis of so many great opportunities, not the least of which are Pizzeria 712, Communal, Mountain West Burrito,  Heirloom Catering & Heirloom Cafeteria Co.  These would never have come into existence if Joseph & Colton hadn’t met up and deciding to take the jump into the great and exciting unknown.

Now it is time for them to take another great leap, this time striking out on their own.  Joseph will be operating under his new companies name, Blue Sparrow Hospitality while Colton will keep his operations under the Heirloom Restaurant Group name.  Joseph will be taking over operations of Pizzeria 712 & Mountain West Burrito and Colton will be at the helm of Communal, Heirloom Catering and Heirloom Cafeteria Co.

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This change allows both of this fine gentlemen to continue the evolution of their companies and imbue them with even more of that special sauce that has made them so amazing already.  Joseph and Colton look forward to many adventures ahead and wish each other nothing but success for their future ventures.

-Colton Soelberg


Aug 15, 2014
Shaky Leaf Café Banana Cake

A Day in the Life: Shaky Leaf Café

Every day at the Shaky Leaf Café, the cafeteria located in the building, we prepare two proteins, think meatballs, pork loin, balsamic chicken, or pulled pork; two sides, like mac and cheese, herbed barley, or lemon risotto; and one vegetable, such as sugar sweet corn or roasted zucchini. A soup is concocted, a popular choice being the broccoli potato cheddar. We also prepare a special for our grill. Recent specials have included chicken tacos (especially tasty with our house-made cilantro ranch dressing from the salad bar), Philly cheesesteak sandwiches, and delicious chicken sandwiches. We also feature cheeseburgers and hand-cut French fries every day. We have pre-made sandwiches and salads in our grab-n-go section. We feature a different dessert every day, as well as cookies and brownies. The dessert most often raved about is definitely the house-made banana cake with a sour cream frosting. People are often disappointed on days that it’s not featured, and we don’t like to disappoint!

Shaky Leaf Café

Arrive @ 7 AM

Prepare food for lunch service

Our Chef, Tiffani Bishop, and the first cooks arrive at 7 AM. Almost all of the food listed above is made from scratch, so we arrive early to ensure plenty of preparation time. Assignments are handed out and the kitchen is soon abuzz with people mixing, chopping, marinating and roasting. We really enjoy this time of creation and try to make something innovative to help expand the palates of Ancestry employees and their guests.

Family Meal - Shaky Leaf Café

Family Meal

As known as our favorite time of day. One of us will prepare something to eat—it’s often breakfast foods since we take this break around 10:30—and we gather around a table to connect with each other about food philosophy, our lives, and generally take a moment to relax, reflect on the day thus far and prepare for our guests to arrive. Lately on these beautiful summer days, we have our meal outside in the courtyard near the compass fountain.

Shaky Leaf Café salad bar Hand-cut French fries & chicken tacos–Shaky Leaf Café


From 11:30-1:30 we serve about 200 of Ancestry’s 600 employees every day. One of our favorite parts is that we get to see a lot of the same people and we really develop personal relationships with our guests. We know what they like and sometimes send them home with food for dinner! They come bustling in for the lunch hour, some quickly grabbing food to take to their desks and others ordering from the grill, passing through our freshly stocked salad bar, grabbing a banana cake, and enjoying their meal in our modern dining room or outside patio. The two hours go by in a flash and suddenly we’re almost empty again with only a few guests coming in here and there to grab soda, coffee, fruit and cereal that are offered free to Ancestry employees at any time of day.

Shaky Leaf seating

Break down

From 1:30 to about 3:30 we are breaking down the different food stations, cleaning up the dining room and kitchen, beginning preparations for tomorrow’s lunch and making everything once again sparkle like it did when we arrived. Tiffani takes care of menu planning and food purchasing and heads home around 4 PM. We enjoy our regular schedule of 7-4 as many in the food service industry don’t get a normal day schedule like we do. It’s just one of the many perks of working at The Shaky Leaf.

Jul 24, 2014

Local Feature: Flowers by Amelia


The beautiful floral arrangements at Pizzeria 712, Communal, and the Ancestry Shaky Leaf Café are made especially for us each week by Amelia Soelberg. We love the colors, scents, unexpected details, and variety of the arrangements and look forward to seeing what she brings every Tuesday. Millie told us more about her experience with floral design and what inspires her.


Have you always worked with flowers?
I’ve worked with flowers for about 18 years.


Where do you draw inspiration for your arrangements?
From [flowers] that are growing in my garden and from other designers.

heirloom florals_01

In the restaurants, our menus change seasonally to reflect what is currently growing and in harvest. What are your favorite seasonal blooms?
I tend to look forward to the shift in season and what new flowers will be coming generally.

Which do you most look forward to?
Lately I am excited about poppies and scabiousa.


What is your trademark? What is your favorite element of floral design?
I love to create a lot of texture in my arrangements, especially through the greenery. I also try to put something out of the ordinary with something familiar if I can.


Thank you Millie! You can see more of her florals on Instagram: flowersbyamelia.

Mar 26, 2014

Happy Birthday Shaky Leaf Café


Last Friday the Shaky Leaf Café at celebrated its 2nd birthday! We decorated the café for the day with balloons and streamers, and Tiffani made some beautiful birthday cakes for dessert. Alex also made sure to coordinate the frozen yogurt flavors with birthday cake as one of the options.

It has been an exciting year, most recently with our beginning the new style service of à la carte choices. Thank you to our team who work hard every day to make things better and for the Ancestry team who work with us to make it happen.

Feb 04, 2014

Ancestry’s Shaky Leaf Café: New Style of Service

new_ancestry_ cafeteria_co

At’s Shaky Leaf Café we have been running a new style of cafeteria service for over a month. The change also saw some renovations of the space in the café and the new space is beautiful. This new style of service reflects the offerings that will be our standard for the Cafeteria Company moving forward. We have updated what was formerly a regimented, more limited system into an à la carte system, where Ancestry employees can mix and match what they order in the café, as well as choose their portion sizes with more flexibility.

The Shaky Leaf Café offerings include daily grill and protein specials; a lineup of composed salads featuring various grains, pastas, and seasonal produce; grab-and-go sandwiches, salads, yogurt parfaits; and a salad bar with a wide array of fixings. In addition to these offerings, Ancestry employees can also get fresh fruit, frozen yogurt, and cereal.

In introducing this new style of service, we have sought out other ways to make the experience better for Ancestry employees. We offer a payroll-deduct payment option, which makes eating in the café a seamless experience for Ancestry employees. We have also improved the layout and design of the café to better suit the flow of customers and allow for quick line times for employees who don’t have a minute to spare in their busy day.


For more updates on the Heirloom Cafeteria Company, follow along on Facebook, Twitter, and Instagram.


Aug 12, 2013

Recipe: Lime Chicken

Heat up the grill while summer’s still here and enjoy this delicious recipe from Heritage Week at

Jul 25, 2013

Heritage Week at

You might have Grandma’s secret recipe but sometimes there just isn’t anyone who makes it quite like she did.  We recently honored those people from our past and the dishes that have been past down for generations through Heritage Week at is a company dedicating to helping people understand where they come from. They assist individuals in discovering their personal heritage. Heirloom Cafeteria Company has enjoyed serving employees daily lunch and breakfast for the last year. Last week we celebrating this partnership through Heritage Week.

This is a week for Heirloom Cafeteria Company to celebrate and thank for what they do. The week consisted of fun displays and activities. Heirloom Cafeteria Company employees had the opportunity to display their own personal family history decor and stories in the cafeteria.

All menu items for the week consisted of recipes submitted by employees. The recipes were all from personal family history; employees even included a short backstory of where the recipes came from. employees were then able to vote on their favorite dishes, including: a peoples choice, chefs choice, and an executives choice. One crowd favorite was the Cream of Mushroom Soup. Enjoy this great recipe with your family and look forward to other favorite recipes from Heritage Week on the blog in the coming weeks.

Cream of Mushroom Soup

8 oz mushrooms
4 tablespoons margarine or butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
1 1/4 cups water
1 can (10 3/4 oz) condensed chicken broth
1 cup half-and-half
snipped parsley

Slice enough mushrooms to measure 1 cup;  chop remaining mushrooms. Cook and stir sliced mushrooms in 2 tablespoons of the margarine in 3 quart saucepan over low heat until mushrooms are golden brown . Remove mushrooms with slotted spoon.

Cook and stir chopped mushrooms and onion in remaining 2 tablespoons  margarine until onion is tender. Stir in flour , salt and white pepper.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in water and broth. Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in half and half and sliced mushrooms.  Heat just until hot (do not boil).  Sprinkle with parsley.  4 servings

We want to thank all of the employees who shared these special family dishes with us and for’s dedication in preserving and discovery personal history.

Heirloom Cafeteria Company currently serves hundreds of employees daily at and MonaVie. The Cafeteria Company is part of Heirloom Restaurant Group and is dedicated to exceptional food and community in the workplace.

Jul 18, 2013

Three Great Years with MonaVie

We enjoyed a wonderful celebration on June 28th at MonaVie. We were commemorating the 3rd year anniversary of Heirloom Cafeteria Company serving MovaVie employees daily breakfast and lunch. To enjoy the day, we prepped a large BBQ with grilled corn, ribs, baked beans and more.

The patio was open for outdoor eating with music filling the air. A raffle with over 500 dollars worth of prizes was part of the afternoon activities. MonaVie employees had the opportunity to win grills, a smoker, cookbooks and Real Soccer tickets. It was a delicious and enjoyable day.

Thanks MonaVie for the wonderful day and for three great years together!



Heirloom Cafeteria Company currently serves hundreds of employees daily at and MonaVie. The Cafeteria Company is part of Heirloom Restaurant Group and is dedicated to exceptional food and community in the workplace.

Apr 01, 2013

Heirloom Cafeteria Celebrates One Year at’s Shaky Leaf Cafe

When Heirloom heard that was searching for someone to manage the Shaky Leaf Cafe, their employee cafe, we immediately knew that we wanted to be part of the project. Our corporate dining division, Heirloom Cafeteria, follows the same principles as the rest of Heirloom Restaurant Group — using good, creative ingredients to tell a story with food. We knew it would mesh perfectly with Ancestry’s employee culture. The Shaky Leaf is proud to serve natural and sustainably grown meats, RSBT free dairy, and locally-sourced ingredients such as Clifford Family Farms eggs. Ancestry welcomed the fresh ideas and menus that our chefs created for their staff and we loved having such a passionate and appreciative audience.

Last Thursday marked the One Year Anniversary of our partnership. In celebration, we brought in a wood-fired pizza oven and Head Chef of Pizzeria 712, Stephen Lott. Stephen and his team crafted pizzas using fresh hand-pulled mozzarella and hand-picked basil. Our CEO, Colton, worked alongside the rest of the Shaky Leaf team to dish out specialty salads with housemade dressings. There were also a variety of mouthwatering cupcakes from the Sweet Tooth Fairy in Provo — because what’s a birthday party without cupcakes! In addition to the food, we were also excited to hand out reusable Shaky Leaf drinking cups and straws. The cups were accepted with a pledge to use them in an effort to reduce paper cup waste at Ancestry and the Shaky Leaf.

At the end of the day, everyone was well fed and happy. Many thanks to all at and the Shaky Leaf who make every day enjoyable and fulfilling. We have loved working together and look forward to many more celebrations. Here’s to another great year!