Confirm the kitchen assigned to your office
Ask for the actual production location and the relevant current licence details. Confirm the business identity and service scope represented by those documents. Have your procurement or qualified food-safety reviewer assess the records rather than treating a website claim as an audit.
Follow the meal through the process
Discuss ingredient receiving, storage, preparation, cooking, holding, packing and dispatch. Request the applicable cleaning schedules, staff hygiene process, pest-control records and cooking oil procedures. Ask how checks are recorded and how exceptions are handled.
Review dietary handling separately
Provide allergies and restrictions before approving the menu. Ask about ingredients, labelling, substitutions and cross-contact limitations. Avoid assuming a dish is safe for a specific allergy merely because it is labelled vegetarian.
Agree the office-side responsibilities
Identify the person who accepts delivery, checks counts and records concerns. Agree what happens after a delay, a damaged pack or a food-quality complaint. Define an escalation contact and a process for deciding whether a meal should be served.
Review Nimble’s kitchen information and use these questions during the procurement discussion.
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