Make room for a fresh meal without turning the office pantry into a full restaurant. Prepared ingredients arrive ready to finish with steam or steam-and-roast cooking; coffee, tea, pickup and cleanup have their own place.
For teams of 20 or more, a well-planned pantry can serve freshly finished meals alongside coffee and hospitality. Ingredients are washed and prepared by the food supplier; the office team handles final cooking and serving on site. The space stays focused on a smooth employee experience.
Freshly finished food
Steam and roast prepped ingredients on site instead of relying only on reheated deliveries.
A calmer service flow
Separate storage, cooking, short holding, pickup, drinks and returns so lunch does not overwhelm the space.
A room people want to use
The same pantry supports daily lunch, late work, meetings and visiting guests.
SPACE & FLOW
Plan the pantry around how people move
A reference 12 m² L-shaped layout from the original proposal places chilled ingredients, enclosed cooking, short holding, pickup, coffee, water and returns in sequence. The actual footprint, utilities, extraction and building rules decide the final arrangement.
A DAY IN THE PANTRY
From prepared ingredients to a fresh lunch
01
Prepare upstream
Wash, cut, portion and pack ingredients with the food supplier.
02
Finish on site
Use a steam-and-roast station for the approved menu and batch plan.
03
Serve and collect
Arrange holding, self-service pickup, drinks and returns along one practical route.
04
Use the room again
Schedule afternoon refreshments, overtime meals or meeting hospitality.
EQUIPMENT & UTILITIES
Cooking is one part of the pantry
Pair a floor-standing dual-chamber steam-and-roast unit with chilled storage, short holding, coffee, filtered water and clear collection points. The right equipment mix follows the menu, available space and utilities.
QUESTIONS BEFORE YOU PLAN
What to confirm first
Is the reference 12 m² layout a fixed specification?
No. It is a planning example from the original proposal. The real plan depends on the site, utility connections, building rules and serving volume.
How many people can one pantry serve?
We can plan for teams of 20–30, 30–60 or 60–100 people. The final equipment and area depend on actual participation, menu and serving window.
Does food need to be fully prepared in the office?
No. The concept separates upstream ingredient preparation from final steam or steam-and-roast cooking on site.
LET’S PLAN THE NEXT STEP
Tell us how your workplace eats
Share your team size, available floor area, serving periods and power, water and drainage conditions. We can then discuss the menu, flow and equipment mix.
