Controlled pantry
Snacks & Beverages
Fresh snacks and beverages every day, operated by Zitrone with a per-person allocation that keeps cost under control.
Controlled pantry
Fresh snacks and beverages every day, operated by Zitrone with a per-person allocation that keeps cost under control.
Service overview
Zitrone staff stock and distribute the catalog Monday through Friday.
Daily allocation and item-by-item RFID tracking.
The planogram places fruit, crudites, and lower-sugar options in view.
How it works
01
We define beverages, snacks, fruit, and fresh options around your team and budget.
02
Each person receives an agreed number of drinks and snacks per day.
03
Zitrone staff stock and distribute on site, tracking every item through RFID.
04
The catalog is reviewed monthly based on consumption to maintain variety and predictable cost.
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.
