Standing lunch order
Lunch for the whole office, five days a week, on one invoice at the end of the month.
- A five-week rotation published a week ahead
- Boxed, or family-style trays for a shared table
- One delivery window, repeated every day
Office meal supply & daily delivery · Singapore
Same time tomorrow.
Every working day.
A standing weekly order of boxed breakfasts and lunches delivered to one address, priced per head by how many days you take — from S$9.20 a box at four to five days a week, with a 20-head and S$250 minimum a drop on weekdays.
Price our week
The days you pick. The window you can set a watch by.
Three standing orders.
What they cost to run.
CONCEPT SCHEDULES
Three days a week, one pantry
42 boxes a drop · Mon, Wed, Fri · S$9.80 a box
Lunch boxed and dropped at 12:15pm, with five vegetarian and two vegan boxes mixed into the same run.
What the month looks like ↗
42 boxes a drop, three drops a week, four to five weeks a month. The vegetarian and vegan boxes are labelled in the kitchen and priced the same as the classic box. Cut-off is 3pm two working days before each drop. The monthly invoice is one page, itemised by drop, headcount and add-on.
Five mornings, one lobby desk
18 baskets · 8:15am arrival window · 14-day terms
A breakfast basket and one hot item at 8:15am, collected from the lobby desk by one named contact.
What the week looks like ↗
One drop point, one contact, a 30-minute arrival window. The office holds an approved account with 14-day terms and a rolling four-week schedule rather than an annual contract. Pausing a week takes one email before the Friday cut-off, and the basket count is changed on the same cut-off as a lunch drop.
A shared table, twice a week
60 heads · two days a week · S$11.20 a head
Eight heads to a tray, set down at 12:30pm on the days the whole floor is in, with serving spoons and plates included.
What the month looks like ↗
60 heads over eight trays, two days a week, at the 2–3 day band. Trays are collected on the next drop, so returnable boxes travel in multiples of ten. Eating ware, cups and cutlery are a priced add-on at S$1.20 a head, and the vegetarian tray is priced with the standard trays. A drop under 20 heads is priced as an ad-hoc order.
They show how a standing order is qualified and priced. Repeat any of them with one line to the named contact inside the cut-off.
Small things, every day
The week you choose.
Kept drop by drop.
One cut-off
3pm, two working days before each drop.
One window
A 45-minute arrival window, agreed per drop.
One invoice
A month on one page, itemised drop by drop.
The week, decided
One sample week.
Then the deadlines.
The rotation repeats every five weeks; the cut-off and the arrival window do not move.
| Deadline | How it works |
|---|---|
| Order cut-off | 3pm, two working days before the drop; three working days through December |
| Headcount change | Same cut-off, for any change of two boxes or more |
| Menu swap | Same cut-off; one listed alternative per box |
| Next-day request | Accepted only when the kitchen has capacity, and confirmed by 5pm the day before |
| Delivery window | A 45-minute window agreed per drop: 11:15am–1:30pm for lunch, 7:30am–9am for breakfast |
| Licence and certificate | Ask for the issuing body, the number, the scope it covers and the expiry, and check the number at the issuing body's own register |
| Nobody to receive | The box is left with the named lobby contact, and the drop stays billed |
The account terms, before the first drop
- One consolidated invoice a month, itemised by drop, headcount and add-on; 30-day terms are opened on an account application rather than paid by card order by order.
- The per-head figure is held for the first three months of a standing order, and any change to it is given in writing a month ahead rather than corrected on an invoice after the fact.
- Headcount moves have a direction: additions are taken up to 48 hours before a drop where the kitchen can cover them, reductions lock at the cut-off that applies to that day, and a drop ordered below the kitchen’s floor is billed at the floor.
- Your holiday and closure calendar is handed over at signing, in writing, so a closed week is a planned skip and not a late cancellation. A drop cancelled after the cut-off is charged as delivered, and that is stated on the order acknowledgement rather than discovered on the invoice.
Dietary boxes at volume: vegetarian, vegan and no-beef boxes are labelled in the kitchen with the requirement written on them, not sorted at the door, and they carry no surcharge and no minimum of their own. Give us the count per requirement with the headcount — twenty classic, five vegetarian and two vegan is one order.
Ask about the cut-offHow it arrives
Same menu.
A different room.
The format decides the equipment, the counter space and how the boxes reach the team. Choose it before the menu.
| Format | Suits | What it needs from your office |
|---|---|---|
| Individual boxes | Staggered lunch times and a mixed dietary count | A bench or pantry shelf; each box labelled with its requirement |
| Family-style trays | Teams that eat together at one table | A table, serving spoons and someone to portion |
| Sandwich platters | Meetings, half-day sessions, a client visit | Counter space and a knife; no crockery needed |
| Breakfast basket | Early starts and a lobby drop point | A named contact at reception and one table |
| Hot tray drop | One hot dish for the whole floor | A power point for the holding tray and a cleared counter |
Returnable boxes travel in multiples of ten and are collected on the next drop. Eating ware, cups and cutlery are a priced add-on, not an assumption — the rates are in the pricing chapter.
See what each format costsWhat it costs
Per head,
then per drop.
A standing order is priced per box and per service day, so the month is a multiplication rather than a negotiation. Rates published for 2026.
| Box or format | Ad-hoc day | 2–3 days a week | 4–5 days a week |
|---|---|---|---|
| Classic box Rice or noodle, one hot item | S$10.50 | S$9.80 | S$9.20 |
| Vegetarian or vegan box Priced with the classic box, never above it | S$10.50 | S$9.80 | S$9.20 |
| Breakfast basket Bread, fruit and one hot item | S$8.00 | S$7.40 | S$7.00 |
| Family-style tray Per head, eight heads a tray | S$12.00 | S$11.20 | S$10.60 |
| Sandwich platter Per head, from 10 heads | S$9.50 | S$9.00 | S$8.60 |
| Add-on | Basis | From |
|---|---|---|
| Eating ware, cups and cutlery | Per head, per drop | S$1.20 |
| Soup or dessert added to a box | Per box | S$2.00 |
| Second drop point in the same building | Per drop | S$12 |
| Delivery outside the named zones | Per drop, by distance band | S$18 |
| Weekend or public-holiday drop | Per drop | S$45 |
| Chafing-tray service with a crew | Per hour, two-hour minimum | S$45 |
Worked monthly example: 40 heads, three days a week, classic boxes at S$9.80, over an average 4.3-week month — about S$5,057 before delivery and add-ons. A drop below 20 weekday heads is priced as an ad-hoc order rather than a standing one.
Price our monthChoose the week
Days first,
then the menu.
Cadence decides the rate band, the cut-off and how much of the month you commit to. Pick the days before anything else.
| Service days | Suits | How it is billed |
|---|---|---|
| Five days, Monday to Friday | An office with everyone in daily | One monthly invoice, per drop, at the 4–5 day band |
| Two or three days, you choose | Hybrid weeks and quieter Fridays | One monthly invoice, per drop, at the 2–3 day band |
| One fixed day | A single team day each week | One monthly invoice, at the ad-hoc rate |
| Ad-hoc drops | Client visits, all-hands, a short month | Per drop, by card or against an approved account |
| A paused month | An office closure or a quiet period | Nothing billed; the rate band is held for eight weeks |
- Enquiry
Headcount, address, the days you want and the dietary counts. Output: a written rate per box and a first live date, usually within one working day.
- Tasting
A paid tasting drop for up to ten people. Output: the cost is credited against the first month once the schedule starts.
- Schedule and account
A rolling four-week schedule and a one-page terms sheet. Output: the account terms — card, or an approved account with 14-day terms — and a named contact on both sides.
- Menu and cut-off
The five-week rotation is published a week ahead. Output: the week's menu, the alternatives and the 3pm cut-off in writing.
- Daily delivery
One drop, one window, boxes labelled by requirement. Output: a delivery note per drop and a monthly invoice itemised by drop.
- Review or exit
Headcount and days are reviewed at the end of each four-week cycle. Output: pause or stop with one email before the Friday cut-off, and a closing invoice with nothing else to unwind.
Practical limits
The numbers
behind the drop.
The questions an office manager asks first, answered before you have to ask them.
| Item | How it works |
|---|---|
| Minimum heads per drop | 20 on weekdays and 30 on Sundays and public holidays; below that a drop is priced as an ad-hoc order |
| Minimum spend per drop | S$250 on weekdays and S$380 on Sundays and public holidays; a below-minimum order is topped up or priced ad-hoc, your choice |
| Order cut-off | 3pm two working days ahead, and three working days through December |
| Repeat a drop | Reply to the delivery note with the same again before the cut-off and last week’s order repeats, with the two menus your team keeps on a favourites list to pick from. Nothing is re-entered, and a repeat carries the rate band it was priced at |
| Delivery zones | Raffles Place, Tanjong Pagar, Marina Bay, Bugis, Orchard, one-north, Jurong East, Paya Lebar and Changi Business Park. An address outside these zones is quoted per drop |
| Invoicing | Card before the first drop, or an approved account with 14-day terms; one itemised invoice a month, listing each drop, the headcount and every add-on, with a purchase-order number carried on it if procurement needs one |
| Procurement | A registered entity, bank details and a written terms sheet for onboarding; the schedule is a rolling four weeks, not an annual contract |
| Pause and stop | One email before the Friday cut-off; nothing is billed for the days not delivered |
| When someone answers | The kitchen line is answered 7:30am to 5pm on working days by a person, not a queue; orders and changes are taken by email or on the line until the cut-off, and outside those hours the line states the next cut-off time |
Weekend and public-holiday drops carry their own minimum because the kitchen runs a separate shift for them, and a drop outside the named zones is priced before it is accepted rather than after.
Check your addressOffice perspective
“The rotation is the part that matters. The team stopped noticing lunch, which is exactly what we wanted.”
Standing lunch order, three days a week · sample story
Sample story. Not a real customer review.Before you commit
Cut-offs, contracts
and what we refuse.
What happens if we cancel a drop?
Reduce or cancel by 3pm two working days before the drop and nothing is charged. Inside that window the food and the labour are already committed, so the drop is billed at half its value between 24 and 48 hours, and in full inside 24 hours. Pausing a whole week takes one email before the Friday cut-off, and no day is billed for a week not delivered.
Is there a contract to sign?
No annual contract. The schedule is a rolling four weeks, priced at the band for the days you take. If you move from five days to three, the band changes from the next cycle and the notice is one week. Nothing is charged for ending the schedule; unpaid drops are simply not delivered.
How do we repeat an order?
Reply to the delivery note with the same again before the cut-off. Last week’s order repeats at the band it was priced at, and the two menus your team keeps most are held on a favourites list so the choice is one of two rather than a full menu. A standing order repeats on its own every week without being re-entered.
Who do we phone when a drop is short or late?
The kitchen line, 7:30am to 5pm on working days, answered by a person who can see the delivery note for that morning. A missing box is replaced on the next drop or credited on the invoice without a claim form, and the delivery note names the drop, the headcount and every box so a shortage can be checked against it rather than a memory.
Can one drop carry different dietary boxes?
Yes, and it is the normal case. Give us the count per requirement with the headcount — twenty classic, five vegetarian and two vegan. The boxes are labelled in the kitchen with the requirement written on them, priced the same as the classic box, and there is no minimum per category.
Who holds the food-safety licence, and how do we check it?
Ask any caterer for the issuing body, the licence or certificate number, the premises and the scope it covers, and the expiry date — then check the number at the issuing body’s own register. We will not show a badge without a number behind it. What we hand over before the first drop is the document set your records need, and a plain statement of what is and is not covered.
What arrives with each drop?
Labelled boxes in the order you specified, a delivery note naming the drop, the headcount and every box, and a contact for the morning if something is short. The monthly invoice repeats those lines so a claim can be checked against the note rather than a memory.
Do you cater evenings, weekends or events?
Sundays and public holidays only by arrangement, at their own minimum, and nothing after 3pm. This kitchen runs weekday breakfast and lunch drops; plated dinners, live stations and staffed evening service are out of scope.
Start with the week
Tell us the days.
We’ll price the month.
Send the address, the days you want and the headcount, with the count per dietary requirement. The rate per box, the cut-off and the first live date follow.
Concept only. Nothing is sent or booked.