Corporate dining
A complete fresh menu every day, with on-site or commissary production and full operations by Zitrone.
Corporate, industrial or premium dining
With an on-site kitchen or no kitchen on site
Menus designed by nutritionists
Food that nourishes your team.
We work inside your workplace, understand your culture, and build a food experience that reflects and energizes your team.A food experience that reflects and energizes your team, inside your workplace.
Meals served daily at great companies: 15,000
Our services
A program for every
moment of the day
Every service, coordinated by one team and adapted to your company's operation, culture, and people.
Corporate dining
A complete fresh menu every day, with on-site or commissary production and full operations by Zitrone.
Corporate, industrial or premium dining
With an on-site kitchen or no kitchen on site
Menus designed by nutritionists
Corporate cafe
A complete cafe with barista, beverages, ready food, pastries, snacks, and fruit.
A coffee bar with specialty products
Hot and cold food, to eat in or take away
Smoothies, frappés and cold-pressed juices
Snacks & beverages
Snacks and beverages operated by Zitrone, with open consumption or a per-person allocation, and personalised pricing.
Snacks, drinks, and fresh fruit every day
A catalogue chosen with you, healthy first
Open consumption or a per-person allocation
Coffee machines & water dispensers
Fresh-ground coffee and filtered water, with no upfront investment and maintenance included.
The machines are ours to provide
Espresso, americano, cappuccino, cortado and latte
Water cold, hot, ambient, and sparkling
Service carts
A Zitrone-operated cart visits every floor with fresh ready food for your team to choose.
A mobile service point, with nothing to build
Route and times defined with your operation
From savoury to fruit, ready to eat
Corporate catering
Custom corporate events with food, setup, tableware, and servers coordinated by Zitrone.
Coffee break, breakfast, box lunch or a plated meal
Catalogue packages or a custom proposal
Setup, tableware, linens and servers coordinated
SalesforceMexico City
Service formats
And every moment, made to fit your company.
A complete service we build with you, format by format, around your culture, your needs and your budget, so it feels like your own.
Featured media
How we work with you
Every detail,
We get to know your team’s culture, preferences, and rhythm before making a single decision.
FAQs
What kind of companies does Zitrone support?
Zitrone supports modern companies that need food to work reliably across the day: daily dining, workplace snacks and beverages, cafe stations, coffee and water, grab-and-go meals, and corporate events.
The service model can start small or scale into a complete operating system, depending on team size, available space, and the level of daily support required.
Do we need an on-site kitchen?
No. Zitrone can operate a dedicated kitchen inside your facility when infrastructure exists, or supply daily meals from its central commissary with transport and service handled by Zitrone.
For commissary-fed dining, the client typically needs a serving area, dining room, utilities, and a daily headcount commitment, not a full production kitchen.
How does Zitrone manage food safety?
Our commissaries hold the Distintivo H, the certification Mexico's Ministries of Tourism and Health award to kitchens that meet the official standards for hygienic food handling.
On top of that, Zitrone uses documented food-safety controls across production, transport, and service: temperature logging, CAMBRO containers, retained samples, raw-material logs, and trained food-handling teams.
Services are supported by hygiene protocols, scheduled testing, and operating standards designed for enterprise workplaces where reliability and documentation matter.
Can we combine services?
Yes. You can hire a single service or several at once: for example, dining for the daily meal, coffee and snacks through the day, and catering for meetings and events.
Combining services creates one relationship for the full workday: dining, cafe, snacks & beverages, coffee & water, service carts, and catering are coordinated through one operator.
How are menus planned?
Menus are designed by professional chefs and registered nutritionists, with a rotating cycle, caloric values, allergen information, themed menus, and advance publication for teams.