Continental Serves Menu

Office food service ยท Austin, Texas

Tell us the headcount and the floor. We will say what to start with.

One form covers office coffee service, a micro market, office lunch delivery and running your staff canteen in Austin. A person reads it the same working day, usually someone who was on the route that morning.

The inquiry

Ask about your office

Five minutes of detail here saves a week of email. The survey box matters most: how many people are in on a normal Tuesday, which floor the breakroom is on, whether there is a sink and a spare socket near it. If you do not know yet, say so and we will ask on the phone.

What are you asking about

Tell us who we are talking to.

We need a phone number we can actually call back.

That email does not look right. Check it once more.

Street and suite. It tells us which route you sit on.

Give us the office address so we know which route it sits on.

Headcount on a normal day, floors, breakroom size, water and power near it, what you have now and who supplies it.

Nothing is bought here. This starts a conversation; a price basis follows, and a quote comes after a site visit.

After you press the button

What happens next, and roughly when.

No automated sales sequence. No six follow-up emails. One person handles your inquiry from the first reply to the first delivery.

  1. A reply the same working day

    A person writes it, usually before the afternoon crates come in. If you wrote after lunch on a Friday, it is Monday morning.

  2. A short call about the floor

    Fifteen minutes. Headcount, hours, who pays, what failed with the last supplier. By the end we will say which service to start with, and sometimes that the answer is none.

  3. A site visit for coffee and markets

    We come on a weekday, look at the breakroom, check water, drainage and power, and measure where a fridge or machine would stand. Lunch delivery rarely needs one; a cafeteria always does.

  4. A written price basis

    For coffee, a monthly equipment and service fee plus beans and milk per cup served. For a market, host terms set by headcount. For lunch, a per-plate figure. For a canteen, a management fee plus food cost on an open book. The basis for each is laid out on the services page.

  5. A start date and a name

    You get the name of your route person before the first morning. They introduce themselves on day one and you will see them every weekday after.

Before you write

Who this is for, honestly.

We would rather lose an inquiry in the first line than disappoint an office in the third month.

A good fit

  • Austin offices of roughly 25 to 600 people who are in most weekdays.
  • Teams tired of four suppliers and four invoices for coffee, snacks, lunch and the canteen.
  • Companies that want a daily employee lunch program that tastes the same on a Thursday as on launch week.
  • Buildings with an existing staff canteen that needs someone to run it properly.

Not a fit

  • Weddings, galas, launches and weekend events. We do not do them for anyone.
  • A one-off party tray. Our holiday lunch exception is only for teams we already feed.
  • Offices of a handful of people. A micromarket will not turn over enough stock to stay fresh.

Prefer to talk first? Call +1 (393) 555-3266 on a weekday from 06:30, or use the chat in the corner. How we handle what you send is in the privacy notice; what you can expect from us once we start is in the service guarantee. Who we are is on the about page.