The order nobody has to be sold on
Somebody in the office is accountable for this choice, and that shapes it more than taste does. The American board is what you order when the room is thirty people you do not know well and the goal is that nobody is disappointed — sliders, tenders, wings, mac and cheese are legible to everyone and require no explanation in the calendar invite.
It is also the easiest board to eat at a desk. Nothing needs cutting, nothing needs a second hand, and it survives being carried back to a monitor, which is where a good share of office lunch is actually eaten.
All zabiha-sourced, with no bacon in the sides — so the person who quietly does not eat pork is not left assembling a lunch from the salad.
- Beef, chicken and mixed sliders — individually portioned, easy to count
- Chicken tenders, wings, mozzarella sticks and onion rings
- Mac and cheese, garlic mashed potatoes, green beans with almonds
- Brownie and cheesecake bites, which hold all afternoon
Order it for the meeting, not the appetite
Office headcounts are exact — the calendar invite says thirty-one — and that tempts people to order for thirty-one. In practice a working lunch runs at about eighty to ninety per cent attendance, and the people who skip it are rarely the ones who told you.
Order to the invite for food that keeps and to the realistic number for anything fried. Leftover sliders are lunch tomorrow; leftover wings are a bin at four o'clock and a visible waste of the budget you are accountable for.
Repeat orders are the point, so we rotate
Corporate catering is the only part of our business where the same people eat our food every week, and the fastest way to lose that is to send the same tray each time. We keep a record of what went to your office and rotate the board rather than defaulting.
Tell us the cadence when you book — weekly, fortnightly, first Tuesday — and we will plan variety across it instead of you having to remember what arrived last time.
