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Meal preps being prepared
Meal prep on site

Meal prep
for business

Making the meal preps is the easy part. The harder part is keeping them cold from the kitchen until someone takes one from the fridge, having enough choice without half of it reaching its date, and someone following it up every week. This page is about that last part. Do you make meal preps yourself and want new outlets? Jump to the section for producers.

Unbroken cold chain High-protein and vegetarian Halal, kosher and vegan
Check your site Fresh meals at work
In practice

Four things that
sink it in-house

Companies that try it themselves almost always get stuck on the same four points: there is no cooling in the right place, someone has to receive the delivery, nobody tracks the use-by dates, and after a month half the range is not selling while nobody has time to adjust it.

Each of the four can be solved, just rarely as a side job for an office manager or shift leader. A smart fridge solves the cooling, round-the-clock access, payment and sales data; your meal-prep supplier handles delivery and dates, guided by what sells.

Cooling Delivery Shelf life Adjusting
What the fridge takes over
  • Cooling in the right place
  • Access at any hour, with no staff
  • Payment by card, badge or app
  • Sales per product, so orders are right
  • Date checks made easier at every restock
  • A clear view of what to stop ordering
From kitchen to fridge

How a meal
reaches your people

01

Preparation

Fresh preparation and packing with the date, nutrition and allergens readable on the box.

02

Chilled transport

From the kitchen to your site without a break in the chain, on a fixed weekly rhythm.

03

Restocking on site

The fridge is filled, dates are checked, and anything that has to come out is taken away.

04

Fine-tuning

What sits leaves the range; what sells gets more space. Week by week, the selection moves closer to what people eat.

The delivery frequency depends on how many people pass each day. That is also why the site comes first, before any range is proposed.

Fresh meals being loaded for delivery
What is in the fridge

A choice of several
dishes at once

Full meals

Hot dishes and bowls that replace a lunch or a night-time meal, in portions that are enough for physical work.

Lighter, in between

Salads, wraps, dairy and fruit for people who want something smaller after training or between two shifts.

Halal, kosher, vegetarian and vegan

Included and clearly labelled, so the fridge works for everyone on a mixed floor.

Want to steer the range towards protein? Read high-protein meals at work. Mainly concerned with freshness and waste? See fresh meals at work.

For producers

Do you make
meal preps yourself?

Then what you may need is a fridge. We build and sell smart fridges ourselves: you can buy one, place it at a business, sports club or student residence, and fill it with your own production. The fridge handles sales and payment; the margin on your meals stays with you.

It is the same unit we supply to every customer, with you as the operator. We deliver the unit and help set it up; which sites you approach and what you put in it is up to you. How this works with several clients is covered in buying units as an operator.

What that means in practice
  • You buy the unit; we deliver and help set it up
  • Your own production in the fridge, your own prices
  • Sales and payment run through the unit
  • Serve several sites from one kitchen
  • We do not take over your sites
How to set it up
01
Buy
The unit is yours. This is also the route for producers.
→
02
Rent or lease
No purchase price up front, with a fee or instalments.
→
03
Organise restocking
Your own team, your caterer or a local meal-prep supplier, guided by sales per product.
→

What it costs for your site depends on the option, the number of people and the share of fresh meal preps in the range. The factors are in what a smart fridge costs.

Meal prep with chicken, quinoa and broccoli
Read on
01
Gym and sports club
Meal preps as a member offer, including unstaffed hours.
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02
Student housing
Affordable meals late at night, halal, kosher, vegetarian and vegan included.
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03
Food for staff
The wider question: all the ways to provide food, compared.
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What goes inside
Healthy food at work High-protein meals Fresh meals Hot meals Salads and bowls Vegetarian meals Healthy snacks Healthy drinks Halal vending Ramadan at work Smart fridge for your business
Approach, delivery and safety
Meal delivery at work Healthy vending Healthy vending policy Allergens Food safety Food waste
Frequently asked questions

About meal prep
on site

How do the meal preps get to our site?

Through a chilled fridge installed at your site. Your meal-prep supplier delivers on a fixed rhythm, restocks, takes back anything near its date and keeps the cold chain unbroken from production to fridge. The fridge’s sales data shows them what to bring.

How long do the meals keep?

That differs by recipe and is on every pack, together with nutrition and allergens. In practice rotation matters more: the delivery frequency is matched to how many people pass each day, so little reaches its date. Anything left over comes out at the next restock.

Can people choose, or is the menu fixed?

They choose for themselves. The fridge holds several dishes side by side, with lighter and heavier portions and halal, kosher, vegetarian and vegan versions. What sells decides what stays. After a few weeks the selection matches what your own floor eats.

We make meal preps ourselves. Can we place a fridge at our clients?

Yes, that is one of the ways we work. You buy the smart fridge, place it at a business, sports club or residence and fill it with your own production. You keep the margin on your meals and the fridge handles sales and payment. We deliver the unit and help set it up; the site and the range are yours.

Do we as an employer have to pay for the meals?

Not necessarily. In most set-ups employees pay for their own meal. If you want to contribute, you can do so in a targeted way, for example only on fresh meals or only for the night shift. Put that split in writing before you start.

Is a fridge with meal preps right for you?

Eight short questions about your site: number of people, hours, what is there now. We will call you back with a proposal for range and rhythm, or with the advice that it does not pay off for you yet.

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