Sifted created Office Catering Models: A Side-by-Side Comparison—a clear, concise resource that breaks down the three dominant models in corporate catering and compares them across the criteria that matter most: quality, safety, sustainability, reporting, cost, and flexibility.
The resource outlines the strengths and trade-offs of each model. Carry-in catering features professional chefs who prepare meals off-site and deliver them daily, ready to serve. This model balances quality, safety, and cost efficiency for offices up to around 800 employees. On-site cafeterias, by contrast, operate full-service kitchens inside a building and work best for large or 24/7 workforces that need continuous access to food. Aggregator or food-delivery models rely on rotating local restaurants managed by an app or third-party service, offering variety and flexibility but requiring more oversight.
By putting these models side by side, workplace managers can quickly identify which format best matches their office’s size, culture, and operational goals.
In Office Catering Models: A Side-by-Side Comparison, each model is evaluated on the criteria that define success for modern workplaces. The paper examines who prepares the food, how food safety and labeling are managed, and the level of ingredient traceability offered. It compares menu variety and frequency of rotation, the flexibility of meal formats (grab-and-go, buffet, or individually packaged), and the level of analytics and reporting available—from participation tracking to waste reduction data. It also addresses how much management oversight each model requires and what the cost structures look like, from fixed monthly costs to dynamic per-meal pricing.
The result is a transparent comparison tool that helps companies make food decisions with confidence and clarity—not guesswork.
The right catering model can make or break a workplace food program. A misaligned structure can lead to underused kitchens, wasted budgets, and frustrated employees. The right one fuels community, inclusion, and engagement while supporting sustainability and efficiency goals. Sifted’s guide helps decision-makers navigate these complexities by mapping out where each model excels. It also highlights when companies might be ready to evolve—moving from an aggregator-based approach to a fully managed carry-in program or, eventually, an on-site cafeteria as headcount and space increase.
To explore these models in detail, download Office Catering Models: A Side-by-Side Comparison. Whether you’re designing your first food program or scaling across multiple cities, this guide will help you find the right fit for your people, your space, and your budget.