Facility Services Your BOH Actually Needs.
Supervised. W2. Guaranteed.
DFS is a hospitality staffing operator built differently. We deliver fully managed back-of-house kitchen crews for food service and catering operations across the United States — airline catering, hotels, hospitals, corporate dining. Supervised W2 teams so you never manage a no-show again.
- 90-min no-show replacement
- W2 employed — never 1099
- On-site supervisor every shift
- Flat weekly rate, one invoice
- HACCP-trained crews
Tell us about your operation
We'll respond within 4 business hours.
DishwasherHero+ Facility Services provides managed back-of-house crews for high-volume operations such as airline catering, healthcare dining, and corporate kitchens. Crews are W-2 employees working under on-site supervision, covering dishwashing, kitchen cleaning, and general labor on recurring day, evening, and overnight schedules.
Trusted by operators across airlines · hotels · healthcare · catering · events · campus dining
Confirmed Shift Rate
Replacement Guarantee
W2 Employed Crews
Overnight Capable
Surge Deployment
Hidden Fees
Why Food Service Operations Are Losing Sleep
Most staffing operators send workers. We deliver managed crews. The difference is everything.
No-Show at 6 AM
Temp operator workers don't answer at 6 AM. At airline catering operations, one no-show cascades into 15,000 delayed meals. There is no acceptable margin.
Hidden BOH Cost
The average food service operation loses over $28,000 per year to BOH turnover, no-show costs, operator fees, and overtime — without a single line item to show for it.
Compliance Exposure
Using 1099 contractors in New York and California exposes your operation to co-employer labor law violations. Our W2-only model eliminates that risk entirely.
Endless Turnover Cycle
BOH staff in food service churns at over 70% annually. Every re-hire means re-training, lost productivity, and another month of inconsistent execution.
Managed BOH Staffing for Every High-Volume Kitchen
DishwasherHero is the hospitality staffing operator for operations that can't afford a no-show. From airline catering kitchens running 15,000 meals a day to hospital foodservice, catering companies, and hotel F&B — we staff them all.
Airline Catering Operations
The most demanding BOH environment in food service. One no-show at 6 AM derails 15,000 meals. DFS currently serves a major airline catering operator at Miami International Airport with 24/7 supervised crews.
- 24/7 overnight BOH capability
- Seamless Crew Integration
- Airport-cleared workers available
- Compatibility Coast to Coast
Hotels & Resorts
Valentine's Day, Thanksgiving, Christmas week — your highest F&B revenue nights cannot have a single BOH gap. As a hotel staffing operator that specializes in food service, we provide temporary kitchen staff for peak events and standing weekly crews for ongoing back-of-house coverage coast to coast.
- Surge deployment in 48 hours for peak weekends
- Standing weekly contracts for ongoing BOH
- Banquet, room service, and F&B utility crew coverage
- Temporary kitchen staff for single-event surge coverage
Healthcare & Hospital Foodservice
Hospital kitchens operate 365 days, day and night. Flu season, holidays, and summer vacations create BOH gaps that affect patient care. Our W2 crews maintain HACCP compliance and integrate into your protocols.
- HACCP-trained crews for healthcare environments
- Same-day flu-season replacement coverage
- Holiday and vacation gap coverage
Corporate & Farm-to-Table Catering
The BOH should be invisible so your chef can shine. As a catering staffing operator with real kitchen operations experience, DFS stabilizes back-of-house for farm-to-table operations, restaurant groups, and corporate caterers so front-of-house stays flawless.
- Brooklyn, Manhattan, NJ, Long Island coverage
- Harvest events and outdoor event surge capability
- Restaurant staffing operator for NYC metro catering operations
Festivals, Events & Live Venues
Coachella. F1 Miami. State fairs. Large-scale events require supervised multi-zone BOH teams deployed as a single contract. We lock in crews 90 days in advance.
- Multi-zone supervisor model for large venues
- Race weekend pre-clearance (F1, NASCAR)
- Overnight BOH for late-night events
Industrial & Campus Dining
Manufacturing plants, university campuses, and corporate dining facilities need multi-shift BOH coverage synced to production and academic calendars.
- 3-shift (day/evening/overnight) single contract
- Production calendar–synced deployment
- Back-to-school 5-day deployment for K-12 and universities
One Call. One Contract. Zero No-Shows.
From your first call to first shift in 5 days or less.
Ops Assessment
Our field operations manager assesses your kitchen volume, shift schedule, and BOH requirements. We size the crew to your actual operation, not a generic estimate.
Flat Rate Quote
One number. One weekly invoice. No hourly rate confusion, no overtime surprises, no operator markup layers. Your flat rate covers crew plus on-site supervision.
Crew Deployed
W2-employed, HACCP-trained crews arrive with a dedicated on-site supervisor. Standard deployment is 5 days. For surge events, we mobilize in 48 hours.
Guaranteed Coverage
If anyone doesn't show, our platform deploys a backup in 90 minutes. Digital attendance reporting keeps you informed without managing headcount.
We Are Not a Staffing Operator.
Every hospitality staffing operator and food service staffing company sends workers. We deliver managed crews with a supervisor on-site every shift. Here is the difference that matters at 6 AM.
W2 Employees — Never 1099
Every crew member is a fully employed W2 worker. No misclassification risk. No co-employer liability under NYLL or California AB5. Your operation is protected.
On-Site Supervisor Every Shift
A dedicated supervisor is on the floor every shift. They sign shift completion checklists and are your single point of contact. Temp operators don't do this.
90-Minute No-Show Replacement
Our platform maintains a pre-screened backup pool. If anyone doesn't show, we deploy a trained replacement within 90 minutes — day shift or overnight.
One Vendor. One Invoice.
You pay one flat weekly number. No hourly billing confusion, no overtime line items. Flat rate means you know exactly what BOH costs — every week.
HACCP-Trained Kitchen Staff
All crews are HACCP-trained and food-handler certified. Healthcare, airline catering, and institutional food service have zero tolerance for compliance gaps.
5-Day Standard, 48-Hour Surge
Standard deployment is 5 business days. For Valentine's Day, Thanksgiving, F1 race weekends, or any peak event — we mobilize a full supervised crew in 48 hours.
Trusted by World-Class Food Service Operations
Formula 1 Las Vegas Grand Prix — November 2023
Las Vegas Strip — Formula 1 Grand Prix Catering
November 2023. The Las Vegas Strip shut down for the first time in its history — not for a fight, not for a concert, but for a Formula 1 race. The inaugural Las Vegas Grand Prix brought 170,000 fans, 20 of the world's fastest cars, and one of the most complex catering operations ever assembled in the United States. Behind the paddock barriers, hidden from the cameras and the champagne, a workforce of more than 500 hospitality professionals was working around the clock to make it happen. DishwasherHero was there. Every shift. Every station. Every container.
Workers Deployed
Safety Incidents
Sanitation Gaps
DO&CO Management Satisfaction
— DO&CO management team, Las Vegas
Current Active Contract
Reference Available
Expanding Nationally
Average BOH fill time
W-2 workforce
Cities served
Food service segments
Every back-of-house and event role you need
Common Questions
Resources for Food Service Operators
Practical guides and tools to help you run a tighter, more profitable back-of-house operation.
Restaurant Labor Cost Management
Learn the 28–35% labor cost benchmark, how to calculate it weekly, and proven strategies to reduce labor cost without hurting service during the rush.
Read the guideW-2 vs 1099 Compliance Guide
Why worker classification matters in New York and California, and how using W-2 crews protects your operation from co-employer liability.
Read the guideHiring Guides — Back-of-House Roles
Step-by-step hiring guides for dishwashers, line cooks, prep cooks, and event staff. Interview questions, onboarding checklists, and retention strategies included.
Browse guidesHow DishwasherHero Works
A complete walkthrough of our managed BOH staffing model: from your first assessment to a fully deployed, supervised kitchen crew.
See how it worksLooking for more?
Request Your Free BOH Assessment
Tell us about your operation. We'll respond within 4 business hours tailored to your kitchen.