How corporate catering is bought
A company outsourcing staff meals compares per-head cost, menu variety across a cycle, how dietary requirements are handled, and whether the provider can serve their headcount reliably every day. That evaluation happens in a document, not a meeting, and providers who offer a phone number cannot participate. Once contracted, the daily problem is waste: meals prepared for a headcount that did not turn up.
What we build for a provider
First, per-head pricing with menu cycles published, which is exactly what an office manager needs for an internal proposal. Second, dietary and allergen handling documented, increasingly a requirement rather than a preference. Third, employee pre-ordering, which cuts waste dramatically by replacing a guess with a count. Fourth, structured contract enquiries capturing headcount, service times and location, so your first reply is a proposal rather than a question.