Individual Meal Boxes
Straightforward distribution for teams, trainings and offices without dining infrastructure.
See detailed menusA recurring meal programme should remove work from HR, admin and facilities teams—not create a new daily ordering ritual. We design the service around team size, budget, timings, dietary split and frequency.
Set up a meal programmeExplore meal formatsStart with how people need to eat at work. The menu comes next.
Straightforward distribution for teams, trainings and offices without dining infrastructure.
See detailed menusFamiliar, repeatable lunch formats that can form part of a rotating programme.
See meal optionsCompact formats for selected meal days or shorter lunch windows.
See formatsFor larger recurring headcounts where shared service is operationally better.
Discuss serviceSmaller premium requirements for leadership meetings or hosted visitors.
See meeting foodFor sustained daily demand, consider a café, kiosk or managed counter on-site.
Explore outlet modelsA recurring programme can be structured around agreed meal days, delivery windows, an expected headcount range, menu rotation and an ordering cut-off. The purpose is to reduce daily back-and-forth.
Employees, location, meal periods, days per week and target budget.
Agree a practical rotation and dietary split.
Define ordering cut-off, delivery point, labelling and handover.
Use actual consumption and feedback to refine the programme.
Use the current corporate menu pages for exact live prices, minimums and items. On this programme page, summarise the choices; on the menu page, show the numbers clearly. Avoid hiding basic price discovery behind a lead form.
If an office or institutional campus has consistent daily footfall, available space and a broader food-and-beverage requirement, a permanent café, kiosk or managed counter can be more useful than repeated deliveries.
Explore Workplace OutletsOrganisation, location, approximate daily headcount, meal periods/frequency and target budget per person. Add the vegetarian/non-vegetarian split and current food-service arrangement if known.
Yes, recurring office meal programmes can be evaluated around the number of meals, service days, delivery window, budget and menu rotation.
Depending on the current corporate menu, formats may include individual meal boxes, thalis, rice bowls, biryanis, combos and larger buffet or counter-service arrangements.
Yes. For recurring programmes, a menu cycle can be designed to provide variety while keeping procurement, pricing and service practical.
Yes, subject to the selected menu and operational feasibility. Share the expected split and any special dietary notes in advance so packaging and labelling can be planned.
Minimums vary by format and menu. Publish the current minimum next to each detailed menu or confirm it when the requirement is quoted.
For larger or ongoing requirements, buffet/counter service or a permanent workplace outlet may be more appropriate. The Baked can evaluate the format after understanding the site and daily demand.