01 · Planning with myCHEF
Build the meal plan around real shift patterns
Staff meal catering starts with who is working, where they eat and when they can take a break. Share the expected numbers for each shift, including weekends and any overnight operation. Several smaller meal windows may require a different plan from one large lunch service, even when the daily total is the same.
Explain whether the workforce stays at one site or moves between locations. The kitchen needs a clear order by service window and delivery point. Nominate the person who confirms final quantities and agree how absences, overtime or extra workers are reported. This helps keep the food order aligned with attendance.
A rotating menu should reflect the team while remaining practical to portion and serve. Discuss familiar cuisines, suitable accompaniments and the balance of vegetarian and other choices. Review feedback across shifts so the programme responds to the full workforce rather than only the people present during the main lunch period.
02 · Planning with myCHEF
Make every delivery easy to receive
Provide the address, access instructions and receiving contact for each drop. On a large site, specify the actual handover point rather than the main gate alone. Security procedures, parking and the route to the dining area need to be understood before the delivery schedule is confirmed.
Decide whether meals arrive in individual portions or shared containers. That choice affects serving space, utensils, identification and clearance. The proposal should state which items are supplied, who checks the order and how the receiving team follows the handling information supplied with the food.
If the brief includes service staff, define their hours and responsibilities separately from delivery. Confirm whether they set out the meal, replenish a counter and clear the area afterwards. If the workplace team handles those tasks, name the relevant contacts and confirm that suitable facilities are available.
03 · Planning with myCHEF
Keep dietary arrangements consistent across the week
Collect dietary requirements through the designated workplace contact before the cycle is approved. Specify the number of meals required for each agreed option and how they should be identified at handover. Avoid asking employees to rely only on the appearance of a dish when selecting their meal.
A vegetarian or other requested option should be planned as a complete meal with suitable accompaniments. Allergy requests require an assessment of ingredients and preparation conditions before they can be confirmed. Any menu substitution needs the same review as the original dish and should be communicated through the agreed contact.
Review the service regularly using attendance, meal uptake and practical feedback from the receiving team. Portion requirements, menu variety and delivery timing can change as the workforce changes. Record agreed adjustments in the programme so the kitchen, workplace coordinator and staff are all working from the current plan.
Your service, thoughtfully planned
Tell us about your organisation.
Share your site, expected meal volumes, operating days and service requirements. We’ll assess the facilities and proposed scope, then confirm the arrangements in a written proposal.
Start your catering enquiry