Feeding a workplace is a logistics job before it is a food job. We ask what the day actually looks like — the hour, the headcount, whether people eat at desks or together — and build backwards from that, because lunch during a two-hour review is not lunch after a morning of training.
It arrives the way the room works. Individually boxed and labelled when people take it back to a desk. Family-style trays when the room eats together and talks. Stations built and staffed when it is a launch, a conference or a client day and you would rather be a host than a waiter.
Every dish carries its dietary markers, so nobody interviews a colleague about what is in a tray. Vegan, gluten-free, dairy-free and keto run through the menu as dishes in their own right rather than as something removed. Standing orders get rotated — repetition is what turns a good perk into furniture.
