Skip to main content
Zitrone
ContactContact us
Uber
DoorDash
Amazon
Stripe
Mercado Libre
AT&T
Ford
Pinterest
P&G
Disney
Nike
American Express
Coca-Cola
PayPal
Henkel
Hilton
Santander
UFC
Snack assortment

Service overview

A pantry stocked and staffed, every single day

Snacks, drinks, and fresh fruit every day

Zitrone people on site stock, hand out, and replenish.

A catalogue chosen with you, healthy first

Fruit, bars, nuts, and lower-sugar snacks at eye level.

Predictable cost, not open consumption

A daily allocation per person, handed out item by item.

Zitrone microkitchen and catering program
“Their service is reliable and attentive, with excellent, thoughtfully curated products that our teams love. Their proactive support streamlines our operations.”
Employee microkitchen & catering program

The Zitrone standard

How we work, on every service

The same for an office of 50 as for a plant of 1,500.

The same standards every day

Distintivo H, NOM-251 and temperature control at every service.

You hire and manage no one

The staff is ours, with IMSS and REPSE current.

The service gets better every month

We see what people liked, who came, what was left.

We already run programs at companies like yours

17 years and 15,000 meals served every day.

FAQs

  • What does the office snacks and beverages service include?

    The full operation, not just the product. It covers Zitrone staff on site, daily stocking and replenishment, a catalogue built around your company, and a consumption report. Access runs Monday to Friday, and anything that runs out during the day is back at the start of the next one.

  • How is this different from a vending machine?

    Someone actually runs it. Vending is self-service and charges by the item; here Zitrone staff stock it, arrange it, and hand products out, and employees pay nothing at the point of use. That allows a far wider catalogue, including fresh fruit and perishables a machine cannot handle.

  • What products are in the catalogue?

    Four snack families plus drinks. Savoury snacks such as crisps, nuts, seeds, and baked snacks; sweet snacks such as chocolates, biscuits, and bars; healthier options such as protein bars, granola, and trail mix; seasonal fresh fruit in individual portions; and beverages: still and sparkling water, sodas, juices, isotonic and functional drinks. Basics such as cereal and tea are included too, tied in with the coffee service.

  • Are there healthy, sugar-free, gluten-free, or vegan options?

    Yes, and they go up front. We arrange the pantry to a planogram that prioritises nutritional profile: fresh fruit, crudites, and lower-sugar snacks sit on the main shelves at eye level, while sweets and treats stay available on the lower ones. The catalogue includes sugar-free, gluten-free, and vegan alternatives.

  • How do you keep consumption from running away?

    With a fixed daily allocation, say two drinks and four snacks per person. Staff hand items out with card tracking, item by item, so real consumption is measured and visible. We work to consumption benchmarks so cost is predictable from the first month.

  • What does the office need for a pantry to work?

    A cabinet or rack and a service point. We bring the catalogue, the people, and the replenishment; there is no equipment to buy or install.

  • What size of office does a staffed pantry fit?

    It fits offices where the team comes in Monday to Friday. Assortment and number of points follow headcount, occupied floors, and attendance rhythm; replenishment is calculated in items per person per day, typically three, four, or six.

  • How much does the snacks and beverages service cost, and how is it charged?

    A fixed rate per employee per day, not open consumption. There are three package levels depending on the drinks, the snacks, and the on-site staff included. Where budget needs protecting, we make cost-neutral substitutions: higher-cost items are swapped for alternatives at equal or lower cost, keeping variety and rotation. The final selection is confirmed with you.