Real, Raw, Whole

We believe that an investment in high quality ingredients is an investment in the health and happiness of your teams. That's why we work with regional growers to incorporate fresh, seasonal produce in our lunch programs.

 
 
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Fresh Is Best

From market to table, we don't hold raw ingredients any longer than 72 hours - a practice that's unheard of in the world of corporate catering. We do this because we know fresh is best. Everything is made in-house by our team of chefs. Our brisket is slow-cooked for 14 hours. We make our avocado ranch dressing with coconut milk, dijon, garlic powder, apple cider vinegar, chives, and salt. 

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Lunch Should Be Exciting

We're big on experimentation and taking risks. We try new things and push our culinary team. We don't develop our menus in a vacuum. When you speak, we listen. We take feedback and we iterate.

We believe that an investment in high quality ingredients is an investment in the health and happiness of your teams. That's why we work with regional growers to incorporate fresh, seasonal produce in our lunch programs. 

 
 
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Lunch Should Be Inclusive

When crafting menus, our chefs consider all dietary restrictions. We believe the number one way to make someone feel excluded is to bring food they can’t eat. We’re here to make sure that your lunch hour gets 100% staff participation.

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