Corporate Catering Website Example: Boardroom Kitchen Catering

Office catering is bought by someone whose real job is something else, so the page must let an office manager order in minutes and defend the bill later. Boardroom Kitchen opens beside a photo of a laid meeting table, with a small checklist ticking off twelve named boxes, the vegan and nut orders and an invoice with a PO number. Below it, three facts give the smallest order, the 15:00 cut off and the 30 day invoice terms. A table then prices six set menus per head, from an early start breakfast at $9 to reception canapés at $24, with the diets each can be made for. For anyone weighing up an office catering website, that opening answers the three questions an order holder has: what, by when and how it is billed.

The middle of the page handles the details that make a corporate client stay. A section on labels explains that every special order arrives in its own box with the diner's name and allergens, and admits that a shared kitchen means traces are possible. Five steps follow an order from the headcount to the monthly invoice, and three tiers separate a single meeting, a weekly team lunch and a full event day. A dark section on invoices lists the PO number, the cost centre and the 30 day terms, which is the part a finance team reads. Photos, example reviews from an office manager and a finance lead, six questions and an order form close the page. Read as a lunch catering website, it treats the invoice as part of the service rather than an afterthought.

Breakfast tray to month end invoice: the parts of Boardroom Kitchen's page

An office manager reads this page between two meetings, so it runs in the order a lunch is booked. The rows below go from the ticking checklist to the order desk.

Page	What it opens with	Its sections
Opening view	Office lunches, labelled and on time	See the set menus · Plan an order
Set menus	Set menus, priced per head	Early start $9 · Working lunch $14 · Hot lunch bowls $18 · Salad and grain table $16 · Afternoon break $8 · Reception canapés $24
Diets and labels	One label per diner, with a name on it	Named boxes · Allergens on every label · Shared kitchen note
Ordering	From headcount to empty trays	By 15:00 the day before · Within two working hours · 30 minutes before you eat · After the meeting · Month end
Ways to order	Three ways offices order	One meeting from $14 · Weekly team lunch from $12.50 · Event day from $38
Invoices	Invoices your finance team can file	PO number and cost centre · Monthly statement · 30 day terms
Gallery	Set out and ready	Early start · Hot lunch bowls · Evening reception · Sandwich platter
Questions	Asked by office managers	Smallest order · Changing the headcount · Severe allergies · Halal and kosher · Kitchen on site · PO numbers
Order request	Plan an office order	Company and floor · Type of order · Date and time · Headcount · PO number · Diets by name

Cut off, labels and the PO number: five things an office caterer's page has to get right

A cut off time printed where the order holder looks first

Office lunches are ordered against a clock, and the first thing an order holder needs is the latest time they can still order for tomorrow. Boardroom Kitchen puts 15:00 in the hero facts, repeats it as the first of five ordering steps and again on the weekly lunch tier. It adds what happens after the cut off, when requests are confirmed by 10:00 the next working day. The order desk opens at 7:30, which the contact section says, so a missed order can still be rescued for breakfast. A real caterer should state its own cut off once and keep it the same everywhere it appears. A fixed time builds the routine that brings an office back every week.

Per head prices a budget holder can multiply

Corporate food is approved per person, so prices should be written the way a budget is worked out. The sample's menu table gives one figure per person for each of six menus, with a minimum of ten people stated above it. Each row says what one person receives, such as two sandwich halves, a salad pot, fruit and a cookie, so the price can be compared without a call. The tiers repeat the same logic for a weekly team lunch at $12.50 and an event day at $38, and a line explains that sales tax is shown on each invoice according to the rules where the client is based. With numbers like these, an office manager can get approval before sending the order.

Diets labelled with a colleague's name, not a code

In an office, the vegan, the coeliac and the colleague with a sesame allergy all expect their lunch to find them, so labels matter more than menus. Boardroom Kitchen asks for diets by name in the order form and packs every special meal in its own box with that name and its allergens printed on it. Shared platters carry a card listing what each dish contains. The page is honest that gluten, nuts, sesame, milk and egg are handled in the same kitchen, so traces are possible, and it explains that a severe allergy gets a sealed meal or a plain answer that another kitchen would be safer. It also notes that food safety and allergen rules differ by country. Careful labelling is what turns a one off order into a standing account.

Invoices that match the purchase order line by line

The person who orders lunch is rarely the person who pays for it, and a corporate caterer's page should speak to the finance team as well. Boardroom Kitchen gives invoices their own dark section, promising one invoice a month with each order's date, room, cost centre and PO number. It states terms of 30 days for approved accounts and that a new customer pays for the first order before the account opens. The order form has a field for the PO number or cost centre, so the reference travels from the first request to the final line. A corrected invoice follows within the week if an item was missing. Clear billing keeps a caterer on the approved supplier list.

Standing orders sold as a weekly habit

The most valuable office client orders every week, so the page should make a standing order easy to start. The sample's middle tier, marked Most offices, offers the same lunch day each week with a rotating menu and diets kept on file by name. Headcounts can change until the usual cut off, and every weekly order rolls into the same monthly invoice. An event day tier sits beside it for training days and launches, with staff to serve and clear and five working days notice. Single meetings remain available for teams that order now and then. Presented this way, an office catering website sells a routine rather than a single lunch.

Guides for caterers who feed offices on weekdays

Would an office manager searching at 14:55 find Boardroom Kitchen?

Office managers search with their district and the occasion, such as working lunch delivery, breakfast for a meeting or food for a training day near the office. Writing the delivery radius, the menus and the cut off time in plain sentences, as this sample does, gives each of those searches a section that matches what the person typed.

Audit an office caterer's site for search

Related sample websites

Each of these is a separate sample, written for its own fictional business in a trade close to this one, so the layouts can be compared side by side.