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Scaling Thoughtfulness with Jess Legge, CEO | Sifted
What happens when hospitality and technology work together?
In this video, Sifted CEO Jess Legge shares how data, ...
Insights
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$7 Million in Meals Recovered: How Better Workplace Food Programs Reduce Waste
Food waste in workplace dining starts with a difficult problem: you’re feeding a population that changes every ...
Guides Insights
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Office Catering Models: Side-by-side Comparison Chart
There are several ways to provide food at work, but most programs fall into three models: carry-in catering, an ...
Insights
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Transforming Workplace Food Programs Through Data
By Jess Legge + Cody Legge
Workplace catering has traditionally relied on headcounts, standard portions, and broad ...
Guides
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Feeding Culture: Complete Guide to Office Catering
A workplace lunch program is no longer a “nice-to-have.” It’s a competitive differentiator that supports ...
Customer Stories
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Sifted saved Client $300k/year with Precision Portioning
A global tech company saved more than $300,000 in its first year by replacing headcount-based ordering with production ...
Insights
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Scaling Lunch: Managing Food Programs Across Multiple Cities
Feeding people at scale has become an intricate act of coordination, where culture, logistics, and data converge ...
Guides
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Lunch Money: Understanding the Funding Structures
Most workplace lunch programs are funded in one of two ways. The difference isn't simply how employees get lunch. The ...
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