Hospitality inside the workplace
Corporate Cafe
A complete cafe inside your office: barista, freshly prepared drinks, ready food, and daily operations.
Hospitality inside the workplace
A complete cafe inside your office: barista, freshly prepared drinks, ready food, and daily operations.
Service overview
Zitrone baristas and staff operate the cafe every day.
Coffee, cold beverages, frappes, and everyday favorites in one program.
Sandwiches, salads, bowls, and other fresh products ready to take away.
How it works
01
We tailor beverages, grab-and-go, pastries, snacks, and fruit to your space and team.
02
Zitrone provides the barista equipment, installation, coffee, supplies, and products.
03
Zitrone baristas and staff run the cafe and handle supply, cleaning, and maintenance.
04
We provide a monthly consumption report and adjust the menu or format when the operation requires it.
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.
