Office beverage service
Coffee & Water
Fresh-ground specialty coffee and filtered water, available to your team without buying or maintaining equipment.
Office beverage service
Fresh-ground specialty coffee and filtered water, available to your team without buying or maintaining equipment.
Service overview
Zitrone provides the coffee machines, water dispensers, and installation.
100% Mexican coffee, ground fresh, with daily restocking and cleaning.
Advanced filtration, filter changes, and microbiological testing every six months.
How it works
01
We choose coffee machines by capacity and dispensers by location and preferred water options.
02
Zitrone provides the equipment, installation, and everything needed to start the service.
03
We replenish coffee beans, clean the machines, and perform preventive maintenance.
04
We change filters and perform microbiological quality tests every six months.
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.
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.
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.
Yes. Zitrone's portfolio is modular: companies can use daily dining, workplace fuel, events, or any combination of the three.
Combining services creates one relationship for the full workday: meals, coffee, pantry, grab-and-go, water, carts, and special moments can be coordinated through one operator.
Menus are designed by professional chefs and registered nutritionists, with a rotating no-repeat cycle, caloric values, allergen information, themed menus, and advance publication for teams.
