Meet, Jackie Ospina, our host-turned-Internal-Operations-Associate. Her story at Sifted is representative of the organic upward trajectory at our company. We love to see people in a role at Sifted and then grow into a larger, more defined position that puts their talents to use. We’re known to create roles for people, rather than the other way around.Read More
As we lay down our roots in Seattle, we’ve been nomads wandering the city for all that it is worth. In typical Sifted style, we’ve hosted most of our meetings in the corner of a bakery, in the lobby of a coworking center or on a park bench.Read More
Have you met our COO, Abby Henderson? She is a recovering public accountant who left a big four accounting firm to mastermind the logistics of Sifted across 5 cities and growth into new markets. An Austin-transplant residing in Atlanta, she’s a social arbiter of the latest + most creative food in the southeast. Her self-made, highly-frequented social profile, “allaboutthat_atl” goes beyond the likes of typical foodstagrams, connecting followers with a curated mesh of cultural experiences. Get her take on the current food climate and all things Sifted in our latest blog.
Our lunch menu is carefully constructed to offer you the nutrients your mind and body need to thrive throughout the day, but there’s another meal that’s critical for each day’s success - breakfast. It’s a meal that’s often on-the-go or completely overlooked. On our breakfast guide, we’re sharing some options we’re currently digging so that you can you can say goodbye to that mid-morning slump.
From the beginning, we set out to be different. We didn’t want to be just another corporate caterer making and wasting food. Forty percent of all food prepared in the US ends up in the trash, and that percentage is way higher for traditional food service companies.Read More
Our team works nation-wide to make our clients’ lunch program the highlight of their week. We set goals and then double them. We’re reinventing corporate catering. We take an all-hands-on-deck mentality: our teams are constantly collaborating and learning from each other’s unique challenges, experiences, and strengths. In this series, we give you the dirty deets on the creative minds and extraordinary individuals behind the Sifted experience.Read More
We’re not your average corporate caterer. In fact, we’re really not much of a corporate caterer at all. We don’t mess around with tasteless chicken, lukewarm buffets, or soggy sandwiches in a box. And we’re pretty darn sick of the tired and unappealing reputation of office lunch.Read More
At Sifted, we believe in building community. We have feet on the ground in each of our cities because our food and service is inspired by the culture, eater preferences, and partners unique to that city. We are local to each of our cities, which is why we talk about ourselves as a restaurant without walls and a company without a headquarters.
At Sifted, our lunch programs are designed for brands that value and protect their people, their data and their ideas. That’s why, today, we’re welcomed in the offices of credit-card processors, EMR managers and high-volume e-commerce retailers.Read More
When we launch in a new city, we hire a team of chefs who have made an impact on the local culinary community. These chefs see Sifted as an ideal creative opportunity and the best environment for personal and professional growth.Read More
I just finished the long trek between Atlanta and Denver. About the time I made it to Kansas and its flat roads, turning windmills and pale colors, the emotions, ALL of them, sunk in.Read More
Because with Sifted, you’ll be the boss. You’ll have maximum control, uncommon personalization and a 60+ person team at your service. And we’ll feel good about our work because our model forces us to be transparent, honest and create food so amazing, we can’t stop sharing.Read More
We drew a hard line and made a CHOICE for self-care and empowerment, remembering that we are never so smart or hardworking that we can’t benefit from a true break.Read More
Companies brag about their perks. Bigger is better. Fewer rules means happier employees. Or so we’re led to believe. But what about the impact of the investment? Is the ping-pong table a reason people are signing their offer letters? Is the new renovation bringing the team more joy at work? Is the beer keg inspiring creativity and productivity?We like perks. But we love perks that can show us a return on the investment.Read More
Christopher Wilson defines what it means to be a modern, southern chef. He’s talented, forward-thinking, and passionate about working with local farms to bring exceptional flavors to taste buds across Central Texas. He’s helping to redefine lunch with Sifted. He’s making food with an Austin flare – conscientious, authentic, and experiential.Read More
Venture Atlanta gives us a chance to talk Sifted and share what we’re all about it. It’s an opportunity to unpack the trend that’s here to stay: lunch as a perk.Read More
Combat unhealthy workplace norms by getting your mind right. Remember – you own your day. You have the capacity to switch things up, form new health habits and do the little things that can help you grow personally at work.Read More
Hosts are the heart of our team. They create experiences for our clients onsite by styling food + telling the story of our menu. Our hosts know our eaters’ habits so that everyone feels like an individual when they come to the lunch table.Being friendly, inclusive + hardworking seems to come naturally to Krissy, one of our Atlanta hosts.Read More
When we moved from our hot desk to an office space in the nation’s fifth largest entrepreneurial tech hub this spring, we heard a stat that could have been disheartening. Out of the 1,000 people at the Atlanta Tech Village, we were two of eight female founders. Here’s why we’re urging other women to make the investment in a coworking space.Read More
Startups must understand what attracted talent to their company in the first place, and seek to find what aspects of the work environment are most meaningful to employees. The kind of talent you want to stick around doesn’t walk out the door because your conference tables aren’t as trendy as Facebook’s. It doesn’t walk out the door because you cut the company-branded t-shirt this year. But they will jet the second they feel undervalued.Read More