Feeding your team
is somebody’s
second job.
Right now a person in your office spends part of every week on food. Collecting orders. Chasing vendors. Apologising when it turns up late, cold or wrong. We take that off their desk.
Talk to us about your headcountTwo week paid pilot before you commit to anything.
Nobody was hired
to chase lunch.
Whoever ends up doing it, an office manager, an EA, the newest person on the team, it is not in their job description and it never gets easier.
Three things
instead of all that.
One delivery to your floor
Everything arrives together, in the window you picked, in insulated boxes. Not fifteen separate drop-offs spread across two hours.
One invoice, monthly
No petty cash, no reimbursements, no chasing receipts. One line in your accounts, priced per cover.
One person to call
A named contact who knows your account, your headcount and your building. Not a support queue.
Why one delivery
costs less than forty five.
Not a discount. It is cheaper to cook and move food once than forty five times, and that difference goes to you.
We price against your real headcount and schedule, not a rate card. Five days or three, everyone or one floor, hot lunch or soup by the litre for the kitchenette. Tell us the shape and we will price that shape.
Who we can feed
right now.
We would rather tell you what we are ready for than take a contract we cannot honour.
Offices and teams
Where people leave the building at one, or order individually and arrive back at different times.
Recurring workplace feeding
A standing plan on set days. Same people, same times, running until you change it.
Bulk for your kitchenette
Soup by the litre and trays of food, delivered once, for teams that serve themselves.
Schools, hospitals and estates
Institutional feeding needs a different operation: more volume, tighter compliance, and in a hospital a clinical nutrition standard we will not improvise. It is on our roadmap and it is not open yet. Event catering is further out again.
How it starts.
Four steps, and you can stop after any of them.
Tell us the shape
Headcount, days, times, the floor, and anything anybody cannot eat.
We cook for your team
A real delivery for your decision makers, on your premises, so you taste it before you talk money.
Two week paid pilot
Live, at your real headcount. You see the arrival times and the complaints, or the absence of them.
Then decide
Continue monthly, change the shape, or walk away. No lock-in from a pilot.
What to expect
once it’s running.
Allergies, per person, not per order
Each person on your account keeps their own profile. Their meals are built without what they cannot have, prepared on separate boards and containers, and labelled with what was left out. Set once, not repeated every week.
It arrives when we said
We run our own production factory and our own vehicles, and our delivery team works for us full time. So a 12:30 delivery is 12:30. If traffic or weather holds us up, we tell your contact before anybody has to ask.
Cooked the day it is for
Every meal is cooked in our production factory on the day it is eaten. Nothing is cooked ahead and warmed up later. Every recipe is reviewed by a nutritionist, with no artificial additives.
Changes before 9pm
Headcount moved, someone travelling, a meeting that needs feeding. Change it free up to 9pm the day before, and after that the production factory has already started for that day.
Feeding, Handled.
Tell us your headcount and your days. We will tell you what it costs and cook for your team before you commit to anything.
Talk to us about your headcountOr write to admin@kitcha.ng
