Food brought to your team
Service Carts
A cart visits every floor with fresh ready food so your team can choose without leaving their workspace.
Food brought to your team
A cart visits every floor with fresh ready food so your team can choose without leaving their workspace.
Service overview
Together, we define the floors and service times.
Fresh products and cart replenishment every day.
Cart, products, and Zitrone staff on site.
How it works
01
Together, we set the route and the times when the cart visits each floor.
02
We select salads, fruit, drinks, sandwiches, wraps, snacks, and ready meals around your team's preferences.
03
Zitrone staff bring the cart to each floor so people can choose food on the spot.
04
We handle products and daily replenishment to keep the cart ready.
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.
