Send a consistent brief
Describe your office address, attendance pattern, dietary split, lunch window and preferred service format. Use the same brief for each vendor so their proposals can be compared. Separate must-have requirements from preferences that can be tested.
Review the proposed production site
Ask which kitchen will prepare the meals and request relevant current documentation. Discuss receiving, ingredient storage, staff hygiene, packaging and dispatch procedures. A brochure photograph cannot verify the kitchen assigned to your account.
Test service, not only flavour
Organise a tasting using the intended portions and packaging. Include employees who eat vegetarian and chicken meals and someone responsible for office receiving. Then use a normal working-day trial to assess handover, serving queues, portions and issue resolution.
Put the agreement in writing
Confirm minimum quantities, daily cut-offs, substitutions, billing, applicable tax, escalation contacts and cancellation terms. Agree how feedback will be reviewed and who can authorize changes. Do not substitute a marketing promise for an agreed service scope.
Use the onboarding checklist and book a tasting after sharing your requirements.
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