The
Program
Catering that shows up every week.
Most office food is a compromise. A rotation of the same delivery apps, the same aluminum trays, the same Thursday. A Krisp meal program replaces the compromise with a kitchen: our chefs write your office a rotating seasonal menu, cook it from scratch in our commissary kitchen, and deliver it on your schedule, weekly, twice weekly, or daily. Staffed setup and service when you want the polish, drop-off when you want it simple. One point of contact, one invoice, zero logistics on your plate.
Three steps, then it runs itself.
Design your program
Tell us your headcount, your days, your dietary landscape, and your budget. We write a program around it.
We cook and deliver
Rotating menus from our commissary kitchen, staffed or drop-off, arriving on schedule every time.
One invoice, no logistics
No apps to manage, no vendors to juggle. Your program runs itself and billing arrives once.
Three ways to feed the week.
Breakfast Programs
Executive breakfasts, boardroom mornings, and standing weekly spreads.
Lunch Programs
The core of most programs. Rotating seasonal menus your team will not get tired of.
All-Day and Pantry
Snack drops, afternoon resets, and pantry service that keeps the office running.
Monday through Friday, never the same twice.
Roasted arctic char, charred broccolini, citrus grain salad
Taco bar with salsa verde and chipotle crema
Mediterranean spread, Mediterranean-spiced chicken, whipped feta, flatbreads
Seasonal pasta day, garden salads, sourdough
NY deli day, elevated. Smoked salmon and house-made sandwiches.
Every program menu is written custom. This is a taste of the range.
A meal program is only as good as the kitchen behind it.
Our own commissary kitchen
Every program is cooked in our own commissary, the same kitchen behind our full event work. Nothing is outsourced, so quality and consistency stay in our hands.
Chef-written, rotating menus
Your office gets a seasonal menu written by our chefs and rotated so the week never repeats. It is a kitchen at work, not a static catalog of the same trays.
Dietary coverage in every menu
Vegetarian, vegan, gluten-free, kosher-style, halal, and nut-free options are built into every menu rather than bolted on. Everyone at the table eats well.
Event standards, every day
The food, the plating, and the service that carry our galas and launches carry your Thursday lunch too. The standard does not drop for the everyday.
Staffed or drop-off
Choose staffed setup and service when you want the polish, or clean drop-off when you want it simple. Either way, one point of contact and one invoice.
Your office is one conversation away
from eating better.
Tell us your days, your headcount, and your dietary landscape, and a Krisp specialist will write your program.