Resources

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Scaling Thoughtfulness with Jess Legge, CEO | Sifted

August 23, 2026

What happens when hospitality and technology work together? In this video, Sifted CEO Jess Legge shares how data, ...

Insights

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$7 Million Donated through Sifted’s Recovery Food Program

August 23, 2026

Food waste in workplace dining starts with a difficult problem: you’re feeding a population that changes every ...

Guides

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Corporate Catering Pricing by City

September 5, 2026

This guide explains typical corporate catering pricing, including office catering costs per person across Sifted’s ...

Guides

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Inside Sifted Reporting: Food Program Analytics

September 6, 2026

A workplace food program should be easy to understand, not just easy to enjoy. Sifted reporting gives workplace teams ...

Guides

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Office Catering Models: Side-by-side Comparison Chart

July 3, 2026

There are several ways to provide food at work, but most programs fall into three models: carry-in catering, an ...

Insights

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Transforming Workplace Food Programs Through Data

July 3, 2026

By Jess Legge + Cody Legge Workplace catering has traditionally relied on headcounts, standard portions, and broad ...

Guides

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Feeding Culture: Complete Guide to Office Catering

July 3, 2026

A workplace lunch program is no longer a “nice-to-have.” It’s a competitive differentiator that supports ...

Customer Stories

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Sifted saved Client $300k/year with Precision Portioning

July 6, 2026

A global tech company saved more than $300,000 in its first year by replacing headcount-based ordering with production ...

Insights

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Scaling Lunch: Managing Food Programs Across Multiple Cities

July 6, 2026

Feeding people at scale has become an intricate act of coordination, where culture, logistics, and data converge ...

Guides

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Lunch Money: Understanding the Funding Structures

August 23, 2026

Most workplace lunch programs are funded in one of two ways. The difference isn't simply how employees get lunch. The ...

Customer Stories

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Case study: Multiple offices, 1 program

September 5, 2026

A client came to Sifted for lunch in one office. Then they needed us in another city. And another. Along the way, one ...