Hot lunch.
Every desk.
Every day.
Your team picks what they actually want by 10:30. Dublin kitchens cook it that morning. It arrives at 12:30 with their name on the box. You set the subsidy and get one invoice.
We haven’t delivered a single lunch yet. We’re signing our first ten Dublin offices and twelve kitchens now. You’d find that out eventually, so you may as well hear it from us first.
ALLERGENS: MILK. RICE, URAD DAL, POTATO, ONION, CURRY LEAF, MUSTARD SEED, COCONUT, GHEE, TURMERIC, ASAFOETIDA.
Four things happen. Three of them aren’t your problem.
Office lunch usually means someone on the team becomes a part-time caterer. This takes about ten minutes to set up and then runs itself.
You set the rules
Which days, a per-head subsidy, and who’s included. Ten minutes, once. Change it whenever you like.
Your team picks by 10:30
A rotating menu from Dublin kitchens, already filtered to what each person can and can’t eat. No group thread, no spreadsheet.
Kitchens cook that morning
To the confirmed order count, not a guess. Nothing is made speculatively and thrown out at three o’clock.
12:30, labelled
One drop, one address. Each meal carries a name, a floor and the full allergen list from the kitchen that made it.
Smaller on purpose.
There are bigger platforms with more vendors. That is genuinely their advantage and we’re not going to pretend otherwise. Here is what we think is worth more than a long list.
A short roster, not a directory
Twelve Dublin kitchens we have eaten at ourselves, rotating through the week. Nobody has ever wanted to scroll two hundred listings at 10:15 on a Tuesday.
Everyone gets their own meal
Not a central buffet where the vegetarians get a side salad and the person with a nut allergy eats nothing. Individual orders, individually labelled.
You decide what you pay
Set a per-head subsidy. Your team covers anything above it on their own card. You never pay for a lunch nobody ordered.
The kitchens keep more
Our cut is deliberately smaller than the market standard, because the food is only ever as good as what the kitchen can afford to put in it. That is the whole strategy, and it is the part competitors find hardest to copy.
No setup fee. No platform fee. No minimum headcount.
Workplace catering is quoted behind a form almost everywhere. We would rather just tell you how the money works.
- You pay for the meals your team actually orders, at the price shown on the menu. Nothing is marked up after the fact.
- A flat delivery charge per drop, not per meal. Twenty lunches costs the same to deliver as eight.
- One invoice at month end, with a per-person breakdown if payroll needs it for benefit-in-kind.
- Cancel monthly. No notice period, no lock-in, no annual contract.
- If a delivery is late or wrong, that meal is not charged. You don’t have to ask.
Twelve founding kitchens wanted.
If you run a kitchen in Dublin and you are tired of delivery apps taking a third of the ticket, read this bit.
You cook to a confirmed number
Orders close at 10:30 and you get the exact count. No prepping for a lunch rush that may not come, no waste at the end of it.
Paid every two weeks
Not thirty days, not sixty. Cash flow is the thing that kills small kitchens and we are not going to be another reason for it.
Your name stays on the food
Every label says which kitchen cooked it and where. We are the logistics, not the brand on your biryani.
One drop, one address, one time
A single run to a single building at a single time. No courier juggling twelve separate pickups across the city.
The questions people actually ask.
What if someone is out that day?
They don’t order, and you aren’t charged. There is no per-seat licence and no minimum spend per person — you pay for meals, not for headcount.
How do dietary requirements work?
Each person sets theirs once when they join. After that the menu only shows them what they can actually eat. Every label carries the full ingredient and allergen list from the kitchen that cooked it, not a generic icon.
How late can someone order?
10:30 for a 12:30 delivery. The cut-off is real — it’s what lets the kitchen cook to an exact number instead of guessing and binning the difference.
Is there a minimum number of people?
No. Below about eight the flat delivery charge starts to dominate the bill, so we’ll tell you honestly if it isn’t worth your while yet.
Do you do meeting catering, pantry snacks or pop-ups?
Not yet. Daily lunch is one logistics problem and we would rather do it properly than do four things adequately. If you need platters for a board meeting next Thursday, we’ll point you at someone good.
Where in Dublin do you deliver?
Dublin city and the immediate suburbs at launch. If you’re further out, tell us where you are — the ten founding offices decide the first delivery routes.
Who is behind this?
Food to Workplace is a product of Napblog Limited, a Dublin company. Same people, different problem.
Two ways in.
We read everything that arrives and reply ourselves. There is no sales team yet, which for now is an advantage for you.
You run an office
Tell us how many people, which days you’d want lunch, and roughly where you are in Dublin. We’ll come back with what it would cost and when we could start.
You run a kitchen
Tell us what you cook, how many covers you could add at lunch, and where you are. We’ll come and eat before we say anything else.