Make lunch a welcome part of the working day. Our recurring program brings a changing selection of cuisines to your office, with menus shaped around your team’s preferences and service arranged for your chosen schedule.
Book a CallA different kitchen every day of the working week, cooked fresh in our kitchen and served in yours. No ordering, no chasing, no forty people making forty separate decisions at noon.
A rotating menu each week: drawn from the same kitchen that caters Miami’s private events, not a lunch-delivery catalogue.
Dietary needs carried every week: vegetarian, vegan, gluten-free and allergies planned in, not patched on.
Delivered, set up and served by a uniformed attendant, on any counter or table in your space.
Chafing dishes, sternos, serving pieces and buffet linen brought with us, plus plates, cutlery and napkins. Compostable ware on request.
One invoice: no per-order admin for your office manager to reconcile.
A written proposal before anything starts, priced on your headcount and the days you choose, from 20 guests.
Labelled menu cards for every dish, with the common allergens named on the card, not read out on request.
Cleared, broken down and cleaned before we leave. The room goes back to being a room.
You do not have to sign anything to find out whether your team likes the food.
Fifteen minutes on how your office eats: headcount, the days you want covered, the dietary needs, and what has worked or not worked before.
We put five days of real service with real menus into your calendar, charged at the normal rate, so you see how it works on a normal Wednesday and not on a best-behaviour day.
Choose your days and headcount. From then on it simply happens, and your office manager stops thinking about lunch.
Every dish carries its dietary code before it leaves our kitchen. Nobody on your team has to ask a colleague what is in the sauce, and your office manager is not fielding it either.
Vegetarian, vegan and named allergies are carried in the weekly plan rather than patched on at the door. You tell us once, and it holds every week after that, with 48 hours’ notice for anything new.
Every dish goes out with a labelled menu card and its common allergens printed on it, so the information is on the buffet rather than in somebody’s head.
It is quoted on your headcount and the menu tier, from a 20-guest minimum, and you receive a written proposal before anything begins, no surprises, no per-order admin.
No. It starts with a call, then we schedule a pilot week: five days of real service with real menus, charged at the normal rate. Only after that do we set a standing schedule.
Yes, vegetarian, vegan, gluten-free and allergy requirements are handled as part of the weekly planning, not as an afterthought. Tell us the needs once and they are carried every week.
That is normal in an office. You give us the final count by noon on the working day before, and that is what you are billed on, subject to the 20-guest minimum. Numbers move week to week and that is expected.
No. Our team arrives with everything, sets up on a counter or table in your space, serves, and clears it away. The room goes back to being a room.
Tell us at least 48 hours ahead and that day costs nothing. Inside 48 hours the food has been bought, so the day is billed at half the minimum. Cancelling the whole programme needs no notice period at all: it is a standing schedule, not a lock-in.
Weekly, in arrears, payable within 15 days. There is no per-order admin for your office manager to reconcile: one invoice a week covering every day we served. The first week is booked with a 50% deposit.
Not for 90 days from signing. After that we talk to you before anything changes, and you have the new number in writing before it applies.
Brickell, Downtown, Wynwood and the Design District, Coral Gables, Doral, Miami Beach and across Miami-Dade. If you are just outside, ask.
Tell us about your office and we will come back to arrange a call with Chef Tasos. He writes the menu around your team, and we schedule a pilot week from there. No commitment beyond it.