Case Study: Multiple Offices, One Workplace Food Partner

A client first came to Sifted for recurring office lunches in one location. As the company expanded, they needed workplace food programs in additional cities. Eventually, one office grew into a space with its own commercial kitchen, creating an opportunity to transition from carry-in catering to an on-site café.

Today, Sifted supports the same company across multiple offices with different food service models.

Each location has its own menus, local culinary team, and service configuration. But the client works with one partner responsible for delivering a consistent experience across its workplaces.

It’s an example of how a multi-location workplace food program can grow and adapt without requiring a different provider for every office.

“Consistency doesn’t mean making every office the same. It means giving every team a great experience while giving workplace leaders one program they can actually manage.”

— Jess Legge, Co-founder & CEO, Sifted

Expanding workplace food programs into new cities

Sifted has expanded into new markets in response to client demand. Building local kitchens and culinary teams allows us to deliver fresh meals while maintaining consistent operating standards.

Corporate workplace food programs are our specialty. Our commercial kitchens are designed around recurring employee meals rather than restaurant service, weddings, or occasional events.

Opening a new market involves more than finding a kitchen. Our teams establish supplier relationships, hire and train culinary staff, plan delivery routes, develop menus, and build the systems needed to deliver reliable daily service.

Having launched operations across multiple markets, we’ve developed a repeatable approach to opening new workplace food programs.

For clients expanding into additional cities, that experience helps simplify the process of bringing an established food partner into a new office.

Learn more about our Multi-Location Workplace Food Programs.

Transitioning from corporate catering to an on-site café

As workplaces grow, their food service needs can change.

Recurring carry-in catering is often a practical solution for offices without commercial kitchens. Meals are prepared in a local Sifted kitchen, transported to the workplace, and professionally set up for employees.

But when a company moves into a larger office or develops its own kitchen infrastructure, an on-site café may become a better fit.

Sifted supports both models, allowing clients to evolve their workplace food programs without starting over with a new provider.

That continuity matters. Our teams already understand the client’s employee preferences, participation patterns, workplace operations, and service expectations.

The food program can change while the relationship, operating knowledge, and accountability remain in place.

Explore how Sifted’s corporate catering and on-site food services support different workplace configurations.

Managing multiple offices without managing multiple vendors

For workplace leaders responsible for several locations, food programs can become increasingly complicated.

Each office may have different employee headcounts, attendance patterns, kitchen facilities, and culinary preferences.

A successful multi-location program doesn’t require identical menus or service models. Employees in San Francisco and Chicago can enjoy food that reflects their local culinary teams.

What should remain consistent is the quality of service and the way the program is managed.

With Sifted, workplace teams benefit from shared operating standards, coordinated account management, food safety practices, reporting, and accountability across locations.

Instead of managing a collection of unrelated catering vendors, clients can work with one partner that understands the full workplace food program.

Better visibility across workplace locations

Reporting becomes especially important as companies expand into multiple offices.

Workplace teams need to understand how each location is performing, where participation is changing, how budgets are being used, and what employees think about the food.

Sifted provides food program reporting to support these decisions.

We’re also expanding Sifted Control, our reporting platform, to give multi-location clients a more consolidated view of performance across their offices.

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Our planned expanded multi-site dashboards will help workplace leaders evaluate participation, spending, menu performance, and employee feedback across locations from one view.

For more information about the measures that matter, read Workplace Food Program Metrics: What to Measure and Why.

Why a successful launch starts before the first lunch

The first day of service is an important milestone, but much of the work happens before employees arrive.

Launching a workplace food program requires coordinated menu planning, staffing, equipment, transportation, food safety procedures, and communication with the client’s workplace team.

Sifted’s experience launching programs across multiple cities helps us anticipate operational challenges and prepare for them early.

Once service begins, the focus shifts to the employee experience: fresh food, reliable portions, menu variety, dietary accommodations, and consistent execution.

For a closer look at the process, see A Look Inside a Sifted Lunch.

Choosing a workplace food partner that can grow with you

A company may only need lunch in one office today. But as headcount increases, offices open in new cities, or workplace facilities change, its food program may need to evolve.

When evaluating providers, it’s worth asking whether they can support multiple locations, different service models, and consistent reporting as the company grows.

Sifted operates recurring workplace food programs across eight U.S. markets, combining local culinary teams with shared operating standards and centralized support.

From fully managed carry-in catering to on-site kitchens and cafés, we help companies build food programs that fit each workplace while remaining manageable at scale.

Explore Multi-Location Workplace Food Programs

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