Our services
On-site Meal Production
Let us run your facility kitchen; the food is cooked on site and served fresh.
On-site production means our team cooks and serves in the organisation’s own kitchen. In large facilities it gives the best result for freshness and temperature, with no transport time.
In this model the kitchen routine, team, procurement and hygiene management belong to us. The organisation only provides the kitchen space and basic infrastructure.
Who is it for?
Factories
Production facilities with a canteen and kitchen.
Schools and dormitories
Educational institutions with a kitchen.
Hospitals and clinics
Healthcare institutions that need continuous, regular meals.
Large office campuses
Organisations that want to outsource canteen operations.
How on-site production is set up
The kitchen space, equipment and storage are inspected on site. The team, shift schedule and menu plan follow from that. Procurement and stock management are handled by us.
Compared with delivered meals, on-site production offers fresher service and a more flexible menu for large, continuous operations.
Delivered or on-site?
The decision depends on headcount, kitchen facilities and the service routine.
No kitchen or a small headcount: delivered meals.- A kitchen and a high headcount: on-site production.
- Both can be combined: the main meal on site, extra meals delivered.
Quote and service process
We first clarify the need: headcount, number of meals, delivery times, presentation and budget range. Dietary preferences and allergen requests are recorded separately.
Then we send a written quote stating the menu, scope, price, delivery and service arrangement, and the change and cancellation terms. After approval the ingredients are planned and the dishes are cooked for the service time.
Menu planning
Menus rest on familiar home-kitchen recipes: soups, meat and vegetable mains, rice and pasta, olive-oil dishes, salads and syrup desserts. For regular service the menu changes daily and the monthly list is shared in advance.
We plan the menu together; adding, removing or swapping dishes is discussed at the quote stage.
Hygiene and food safety
Preparation, cooking, packaging and transport follow food hygiene rules. Hot dishes travel hot and cold items travel in the cold chain, in closed heat-retaining containers.
Every menu lists its allergens. Vegetarian, vegan or allergen-free portions are prepared separately and labelled.
Frequently asked questions
- What infrastructure is needed for on-site production?
- A usable kitchen space, basic cooking equipment and storage are enough; anything missing is noted in the quote after an on-site inspection.
- Do you provide the kitchen team?
- Yes. Cooks and assistants, the shift schedule and hygiene management are ours.
- Who buys the ingredients?
- Procurement and stock management are handled by our team.
Related services
Request a quote
Share the headcount, the date and your preferences; we will prepare the right menu and a clear quote.