Recurring program
Recurring Office Breakfast
A standing breakfast that lands before the first meeting — rotating halal spreads, hot and cold together, one invoice at the end of the month.
How it works
The program, in practice
Set down before the day starts
A breakfast program is judged on one thing: whether it is on the table before people need it. We build the delivery window backwards from your first meeting, not forwards from our kitchen, and hold the same window every service day so the room stops wondering. Hot items travel in insulated carriers and go out last so eggs and shakshuka arrive hot rather than warm; pastries, labneh, fruit and cold mezze are set out first. Where a floor has a reception or a kitchenette we set the whole spread out, clear the previous service, and leave the space the way we found it — the office manager should not be unwrapping trays.
A rotation that survives a month
Breakfast is the easiest meal to make boring, so the rotation runs wide: Andalusian shakshuka with warm flatbread one week, a Levantine spread of labneh, za'atar manakish and olives the next, an American plate of eggs, beef bacon and potatoes after that, then brunch pastries, fruit and granola parfaits. Teams that eat with us twice a week go a month and a half without a repeat. We watch what comes back untouched and reweight toward what actually gets eaten, which for most offices means more fruit and more eggs than anyone predicts at the start.
Every hire fed, every allergy tracked
Vegan, gluten-free and dairy-free options run parallel every single service day rather than appearing on request, and the whole order is zabiha-sourced by default so a mixed office shares one table and nobody is quietly eating around the menu. Each item is labeled with contents and allergens, and household-level allergy flags carry forward automatically — they are checked against the next rotation before it is offered, so a new dietary need is a message rather than a change order.
Flexes with the week, bills once a month
Headcount locks at 10am the day before each service, so a light Friday costs less and a full all-hands costs more without a renegotiation. Holiday weeks and office closures pause with a couple of days' notice and no penalty. Billing is one consolidated monthly invoice, itemized per service day with per-head detail, on net-30 terms for established accounts — reconcilable at a glance and splittable by cost center without a spreadsheet exercise. There is no annual lock-in: it is a monthly arrangement you can pause and restart without re-onboarding.
What's included
Everything in the rotation
01
Fixed morning window
The same delivery window every service day, built backwards from your first meeting — hot items out last so they arrive hot.
02
Six-week rotation
Shakshuka, Levantine mezze, American breakfast and brunch pastries in rotation — no repeat inside a month and a half.
03
Parallel dietary tracks
Vegan, gluten-free and dairy-free every day, not on request. Zabiha-sourced throughout, labeled per item.
04
Set out and cleared
We lay the spread, clear the previous service, and leave the kitchenette as we found it.
05
Headcount that flexes
Locks 10am the day before. Light weeks cost less, closures pause free with two days' notice.
06
One monthly invoice
Consolidated, itemized per service day, net-30 for established accounts. No annual lock-in.
Questions
Before you ask
What time does breakfast arrive?
Do you set it out, or just drop it off?
How often does the menu change?
Can you cover dietary needs every day?
What happens on holidays or when the office closes?
How is billing handled?
Begin the commission
Set the date. We open the doors.
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