No mystery. No markup you can't decode.
Here's how our pricing works, what drives it, and what a typical 200-employee program looks like. The actual number for your business depends on your headcount and your service model — we'll scope it together.
The Pricing Model
We charge a single monthly fee that covers everything: staff, food, supplies, compliance, insurance, and reporting. The fee has two components, both shown transparently in every proposal:
Direct Program Costs
Pass-through
Labor (fully-loaded — wages, taxes, benefits), food, supplies, facilities incremental, tech, insurance, and a small contingency. We don't mark these up. You pay what we pay.
Management Fee
Program administration
Executive oversight, recruiting and retention, menu engineering, vendor management, quality assurance, reporting, and program guarantee. This is how we get paid to run your program well.
What Drives Your Number
Three variables determine what your program actually costs:
Headcount
Below 100 employees, per-person economics get hard. Sweet spot is 150–500.
Service Model
Breakfast + lunch vs. lunch only vs. adding dinner or catering.
Menu Complexity
Scratch cooking 100% of the menu vs. a hybrid with pre-prepared sides.
Your exact pricing is quoted after we walk your kitchen and understand your workforce. Every proposal is firm for 12 months. Annual adjustments are tied to CPI and audited food cost indices, capped at 5% year-over-year.
What's Not in This Number
In the interest of transparency:
- One-time kitchen buildout or equipment — we don't build kitchens; you need yours ready
- Base facility utilities — you cover the building; we cover the incremental kitchen load
- Catering for executive meetings and special events — scoped separately when needed
Ready to Scope Your Program?
Send us your headcount, kitchen details, and service preferences. We'll come back with a detailed written proposal within 5 business days.
Request a Proposal