We feed the crews that build America.
Louisiana-based. Service-disabled veteran-owned. High-volume catering and temporary facility solutions for 24/7 job sites, remote camps, plant turnarounds and industrial projects across the Gulf Coast.
Louisiana-Based. Veteran-Owned. Built for Scale.
Coastal Plains is a Louisiana-based, service-disabled veteran-owned company with deep roots in the construction, oil & gas, and industrial sectors. Our Industrial Catering Division delivers full-scale meal service and temporary facility solutions for the largest projects in the region.
And unlike most caterers, we process our own protein. Beef and pork come off our own USDA-inspected line in Eunice and onto your crew’s plate.
Louisiana Based
Headquartered in Eunice with large-scale facilities and rapid mobilization capability across the Gulf Coast.
Veteran Owned
SDVOSB certified. Founded and led by combat veterans with proven experience supporting remote industrial and construction operations.
High Volume Ready
Purpose-built capacity and logistics to feed hundreds to thousands of workers on extended project timelines.
Who We Serve
Data Center Construction Projects
Hyperscale builds run hundreds of trades across multiple shifts. We keep them fed on the clock, on site.
Major Construction Projects With Man Camps
When the nearest restaurant is an hour away, the camp kitchen is the crew’s kitchen. We run it.
Refineries, Petrochemical & LNG
Plant turnarounds and shutdowns bring surge crews and tight windows. We feed them on the clock, shift after shift.
Industrial Operations
Ongoing industrial sites with high headcount, tight schedules and zero tolerance for delays.
Our Services
On-Site Workforce Catering
Data center and major construction sites never really stop, so neither does our kitchen. We build a meal program around your shift schedule — 24/7 if that’s what the job runs — and serve it where your crew works: a central dining line, a break tent at the work face or individually packaged meals for crews who can’t step away.
Headcount changes daily on a big build. Our ordering flexes with your manpower curve, so you aren’t paying for food nobody eats or running short at shift change.
- Hot breakfast, lunch, dinner and night-shift meals on 24/7 schedules
- Break-tent and field serving areas close to the work
- Buffet lines or individually packaged meals
- Daily headcount-based ordering and a dedicated site lead
Mobile Kitchen and Man Camp Support
Remote site, no kitchen, crew arriving Monday? That’s the job we’re built for. We provide mobile trailer kitchens and skid/tent kitchens for rapid mobilization, then build out temporary or permanent kitchens and dining halls for man camps and remote industrial sites.
We size production to your camp — from the first crews on site to full occupancy. Veteran-led planning covers the details that sink camp kitchens: power, water, cold storage, resupply and staffing.
- We provide mobile trailer kitchens and skid/tent kitchens
- Temporary dining halls and field serving areas
- Coolers, freezers, storage containers and utilities
- Cold-chain resupply from our Eunice plant
Industrial Project & Plant Turnaround Catering
A turnaround is a race against the clock. Refineries, petrochemical plants and LNG facilities bring in hundreds of extra hands for weeks at a time, and every one of them needs to eat without leaving the unit. We feed surge crews through shutdowns, turnarounds and ongoing industrial operations.
Menus are planned for crews from every background, with dietary options on request alongside hearty Louisiana cooking — provisioned from right here in South Louisiana and delivered across the Gulf Coast.
- Refineries, petrochemical and LNG facilities
- Plant turnarounds and shutdowns
- Ongoing industrial operations
- Meal service planned around your shift schedule
Night Shift Eats Too.
Night crew gets a real meal — not leftovers. Hot plates at shift change, or packaged meals dropped where they work.
Sack Lunches. Boxed Meals. Grab-and-Go.
Sandwich, side, fruit, drink and dessert. Labeled and ready, built for crews who can’t leave the unit.
We Serve Where the Work Is.
If your crew can’t come to the food, the food comes to them.
- Dining hall
- Break tent
- Laydown yard
- Gate
- Unit edge
You’ll Know What Was Served.
Daily meal counts by meal and by shift, reported to your site lead and checked against the invoice.
Headcount Moves. So Do We.
Send us tomorrow’s numbers and we adjust production — up for peak, down for punch list.
Facilities & Equipment
We provide the whole job-site food operation — the kitchen, the dining space, the cold storage and the people to run it.
Temporary & Trailer Kitchens
Skid/tent kitchens and mobile trailer kitchens, laid out for volume and set up where the work is.
Dining Halls & Field Serving
Temporary dining halls for full sit-down service, and field serving areas that bring meals to the crew.
Cooler, Storage & Utilities
We provide coolers and freezers, storage containers and utility solutions so the kitchen runs on day one.
A Week on the Line.
No crew wants the same plate five days running. Here’s a sample week — yours is built around your crew.
| Lunch | Dinner | |
|---|---|---|
| Mon | Red beans & rice, smoked sausage | Grilled chicken, roasted vegetables |
| Tue | Taco & burrito bar | Coastal Plains steak, potatoes |
| Wed | Chicken & andouille gumbo | Pasta, salad, garlic bread |
| Thu | Sandwich & wrap station | Jambalaya, green beans |
| Fri | Burgers, fries | Fried catfish or chicken plate |
| Sat | Po-boy style sandwiches | Smoked sausage & boudin plate |
| Sun | Pot roast, rice & gravy | Build-your-own salad & soup |
Breakfast every day: eggs, biscuits, bacon and sausage, grits, fruit and coffee. Meatless plate on request.
Capacity and Logistics
High-Volume On-Site Production
Kitchens and crews sized to your headcount — built to feed hundreds to thousands of workers on extended project timelines.
Mobile Kitchens
We provide trailer and skid/tent kitchens that roll in, hook up and start cooking on your timeline.
Off-Site Prep, Break-Tent Delivery
Prepared in our kitchen, delivered hot and on time to break tents and service points across your site.
24/7 Shift Support
Day, swing and night shifts. Holidays and weekends. If your crew is working, we’re serving.
Rapid Mobilization
We mobilize across the Gulf Coast on your schedule and scale with your manpower curve — up for peak, down for punch list.
Our Own Supply Chain
Beef and pork from our USDA-inspected plant in Eunice, with easy access to I-10 and I-49.
How We Work
Recon. Plan. Deploy. Sustain. Demob.
Recon
We walk the site with you: headcount, shift pattern, access, power, water and service points.
Plan
Menu cycle, service layout and staffing — briefed to you before day one.
Deploy
Kitchens, dining, coolers and utilities mobilize to site. First meal served on schedule.
Sustain
Daily headcount, crew feedback and menu adjustments for the life of the project.
Demob
Production ramps down with your punch list. Kitchens, coolers and equipment pulled. Site left clean.
Why Coastal Plains
Louisiana Roots
Local decision-making, regional knowledge, and commitment to the Gulf Coast industrial economy.
Veteran Leadership
Service-disabled veteran-owned with leaders who understand remote-site logistics, discipline, and execution under pressure.
Scale & Reliability
Facilities and operational capacity engineered for continuous high-volume feeding across multi-month project timelines.
Turnkey Delivery
From initial planning through demobilization — temporary structures, kitchens, dining, utilities, and full project management.
Industrial Experience
Founders bring direct background in construction and oil & gas, aligning our operations with the realities of large project environments.
“Through business experience in the construction and Oil and Gas Industries, we see this as an opportunity to give back to our community and create opportunities in Louisiana Agriculture.”
Traceable From Pasture to Plate
Our beef and pork are harvested and processed under USDA inspection at our own plant in Eunice, Louisiana.
That means you know where your crew’s food came from — Louisiana cattle, processed in Louisiana, served on your site. The same beef, pork and smoked meats supply our wholesale customers across Louisiana and the Gulf Coast.
On the Job
Questions We Get.
Do you need a kitchen on site?
No. We provide trailer or skid/tent kitchens, or we prep off site and deliver.
Can you feed night shift?
Yes. Day, swing and night shifts, weekends and holidays.
What if our headcount changes?
It will. Send us your numbers daily and we adjust.
Can meals be individually packaged?
Yes. Buffet line, packaged meals, boxed lunches or a mix.
What about dietary needs?
Tell us on the quote form. Dietary options are available on request, and we plan for them.
How is pricing set?
Every quote is built around your headcount, shifts, service style, duration and site. Send us the details and we’ll build the number.
What do you need from us?
A level pad for the kitchen, access for deliveries, and your site’s orientation and badging steps. We’ll cover the rest during the site walk.
Where do you work?
Across the Gulf Coast. Project somewhere else? Ask.
How do we start?
Fill out the quote form or email info@coastalplainsmeatcompany.com.
Let’s feed your crew.
Let’s talk about feeding and supporting your crews. Tell us about your project and we’ll build a plan around it.
Service-disabled veteran-owned
info@coastalplainsmeatcompany.com
1044 Hwy 91, Eunice, LA 70535
A real person reads every request.
Email info@coastalplainsmeatcompany.com or send the form — our team will reply directly.