Headcount, available kitchen space and meal-window flexibility usually decide this before taste or brand preference does. Under roughly 150 covers a day, an off-site delivery model from a central kitchen is often more cost-efficient than staffing a full onsite kitchen.
A dedicated unit manager, live counters, and a kitchen that can adapt same-day to headcount changes or a last-minute event. It costs more in fixed staffing but pays off at scale.
Lower fixed cost, faster setup (no kitchen build-out needed), and consistency from a centralised production line. The trade-off is a fixed delivery window rather than round-the-clock flexibility.
Most of our mid-sized clients run a hybrid: a small onsite pantry team for daily service, backed by off-site kitchen delivery for overflow and events.
Our team is happy to talk through the specifics of your workplace.
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