How Much Do Employee Meals Cost in the Philippines?
Employee meal prices depend on the menu, serving size, number of meals, delivery location, service frequency, packaging, dietary requirements, and corporate billing arrangements.
This guide explains common corporate meal price ranges, the factors that affect catering quotations, practical budget formulas, and ways companies can control costs without sacrificing meal quality or delivery reliability.
Typical Packed Meal Budgets
Practical Corporate Meals
₱90–₱105
Standard Balanced Meals
₱110–₱130
Premium Corporate Meals
₱140–₱170+
These are general planning ranges only. Actual rates depend on confirmed quantities, menus, delivery requirements, service location, and approved inclusions.
Employee Meal Cost Guide
How Employee Meal Pricing Works
Corporate meal pricing is usually calculated on a per-person or per-meal basis. The caterer determines the expected food cost, labor, packaging, production requirements, delivery expenses, administrative requirements, and other operational costs before preparing a quotation.
A meal that costs ₱100 for a large office order may cost more when ordered in a smaller quantity, delivered to a distant location, scheduled late at night, customized for several dietary categories, or packed with additional drinks, fruit, desserts, utensils, and labels.
Companies should therefore avoid comparing quotations based only on the headline price. Two suppliers may quote different rates because the meal components, portions, delivery terms, packaging, billing documents, service frequency, and operational responsibilities are not the same.
The best quotation is not always the lowest quotation. A sustainable corporate meal program should balance price, menu quality, portion size, food safety, delivery reliability, employee satisfaction, and the caterer’s ability to serve the required volume consistently.
For a broader overview of recurring company food programs, review our Employee Meal Plans for Companies .
Companies ordering individually packed meals may also review Daily Packed Meals for Company Employees and Office Lunch Delivery in Metro Manila .
Typical Employee Meal Price Ranges in the Philippines
These ranges can help HR, Procurement, Finance, and Operations teams prepare an initial company meal budget.
Practical Employee Meal
₱90–₱105
This range is generally suitable for cost-conscious recurring meal programs with practical menu selections and standardized packaging.
Possible Inclusions
- Steamed rice
- One main viand
- Vegetable or simple side dish
- Individual meal packaging
- Standard disposable utensils when approved
Possible Menu Examples
- Chicken adobo
- Pork menudo
- Chicken afritada
- Fish fillet with sauce
- Tofu and vegetable dishes
Standard Balanced Meal
₱110–₱130
This range provides greater flexibility for menu rotation, protein selection, vegetable sides, fruit, desserts, and more balanced meal components.
Possible Inclusions
- Rice or selected carbohydrate
- Chicken, pork, fish, or occasional beef entrée
- Vegetable side dish
- Fruit or selected dessert
- Individual packaging and utensils
Possible Menu Examples
- Chicken teriyaki with vegetables
- Fish fillet with garlic sauce
- Beef with broccoli
- Pork steak with vegetable side
- Chicken curry with fruit
Premium Corporate Meal
₱140–₱170+
Premium meal programs may use higher-cost proteins, upgraded packaging, larger portions, additional meal components, specialized menus, or more demanding delivery arrangements.
Possible Inclusions
- Premium or larger protein serving
- Rice, pasta, potato, or another carbohydrate
- Vegetable side dish or salad
- Fruit, dessert, soup, or beverage
- Enhanced packaging or presentation
Possible Menu Examples
- Roast beef with vegetables
- Grilled fish with premium sides
- Chicken cordon bleu
- Beef caldereta with dessert
- Customized wellness meals
Employee Meal Price Comparison
Use this table as a starting point when comparing meal plans and preparing internal budget approvals.
| Budget Level | Estimated Price | Typical Components | Best For |
|---|---|---|---|
| Practical | ₱90–₱105 | Rice, main viand, simple vegetable or side dish, standard packaging | High-volume and cost-sensitive employee meal programs |
| Standard | ₱110–₱130 | Balanced entrée, rice, vegetable side, fruit or selected dessert | Regular offices, BPOs, factories, and institutional programs |
| Premium | ₱140–₱170+ | Premium protein, upgraded sides, fruit, dessert, beverage, or customization | Executive meals, wellness programs, events, and enhanced employee benefits |
What Affects the Cost of Employee Meals?
Corporate catering prices are influenced by more than the ingredients visible inside the meal box.
Number of Meals
Larger recurring orders may allow production, labor, purchasing, and delivery costs to be distributed across more meals. Smaller orders may carry a higher cost per person.
Protein and Ingredients
Beef, seafood, premium fish, specialty ingredients, imported products, and certain dietary substitutes may cost more than standard chicken, pork, tofu, or vegetable-based dishes.
Serving Size
Larger protein portions, additional rice, several side dishes, soup, fruit, dessert, and beverages increase the total food and packaging cost.
Delivery Time
Early-morning, late-night, weekend, holiday, and multiple-shift deliveries may require additional staffing and transportation.
Delivery Distance
Travel distance, traffic conditions, tolls, parking, access restrictions, waiting time, and multiple drop-off points can affect delivery charges.
Meal Containers and Utensils
Basic lunch boxes cost less than premium containers, compartment packaging, tamper-evident seals, branded labels, reusable systems, and complete utensil sets.
Special Dietary Meals
Vegetarian, no-pork, allergy-sensitive, calorie-controlled, lower-sodium, halal-compliant, or other specialized meals may require separate planning and preparation.
Contract Duration
Daily, weekly, monthly, or longer-term programs may allow better menu planning and production forecasting than irregular one-time orders.
Corporate Documentation
Purchase orders, credit terms, detailed billing reports, separate department invoices, portal submissions, and other administrative requirements may add operational work.
How Menu Selection Changes the Meal Price
The main entrée is often one of the largest components of the meal cost. However, the complete meal price also includes rice, vegetables, sauces, seasoning, packaging, labor, delivery, and other operational expenses.
A menu containing beef every day will usually cost more than a menu that rotates chicken, pork, fish, tofu, vegetables, eggs, and occasional beef. A well-designed monthly rotation can provide variety while keeping the average meal rate within the approved budget.
Seasonal availability also matters. Ingredient prices can change because of weather conditions, supply limitations, holidays, fuel costs, market demand, or other factors outside the caterer’s control.
Companies should approve reasonable substitution rules so the caterer can replace unavailable ingredients with items of similar quality and value without disrupting service.
| Menu Category | General Cost Effect |
|---|---|
| Chicken and vegetable dishes | Usually suitable for practical to standard budgets |
| Pork dishes | Often suitable for practical to standard rotations |
| Standard fish fillets | May fit standard budgets depending on type and preparation |
| Beef dishes | Often increase the average menu cost |
| Seafood and premium fish | May require premium pricing |
| Vegetarian and tofu dishes | May be economical or premium depending on ingredients |
| Fruit, dessert, soup, and drinks | Add cost per meal depending on selection |
What Is Included in the Cost of a Corporate Meal?
The selling price must cover the full process required to prepare, pack, deliver, document, and support the meal service.
Ingredients
Meat, fish, vegetables, rice, sauces, spices, oil, seasonings, fruit, desserts, beverages, and other approved meal components.
Kitchen Labor
Purchasing, preparation, cooking, portioning, packing, cleaning, sanitation, supervision, and quality control.
Packaging
Meal containers, lids, seals, labels, bags, disposable utensils, napkins, condiments, and special meal identification.
Delivery
Vehicle use, fuel, drivers, helpers, tolls, parking, route planning, loading, unloading, and waiting time.
Food Safety
Sanitation supplies, protective equipment, temperature control, proper storage, cleaning procedures, and food handling systems.
Utilities
Electricity, gas, water, refrigeration, cooking equipment, ventilation, washing, and kitchen facility expenses.
Administration
Quotations, menu planning, order coordination, invoicing, purchasing documents, reports, and account management.
Operating Allowance
Allowances for ingredient price changes, waste, equipment, maintenance, compliance, business overhead, and sustainable service.
Why the Lowest Meal Price May Not Be the Best Value
A very low quotation may appear attractive during procurement, but it can become expensive when meals are late, portions are inconsistent, menus repeat too often, documentation is incomplete, or service problems require additional management time.
Companies should evaluate total value rather than the meal rate alone. Reliability, food safety, communication, billing accuracy, menu quality, and operational capacity are important parts of the service.
Compare More Than Price
- Portion size
- Menu components
- Packaging quality
- Delivery schedule
- Food safety
- Billing documents
- Supplier capacity
Employee Meal Budget Formulas
Simple formulas can help companies estimate daily, weekly, monthly, and annual meal expenses before requesting a quotation.
Calculate the Daily Meal Cost
Number of Employees Ă— Price per Meal = Estimated Daily Cost
A company ordering 100 meals at ₱110 per person may estimate:
| Employees | 100 |
|---|---|
| Meal price | ₱110 |
| Estimated daily cost | ₱11,000 |
Calculate the Weekly Meal Cost
Employees Ă— Meal Price Ă— Service Days = Estimated Weekly Cost
A company ordering 100 meals at ₱110 over five days may estimate:
| Employees | 100 |
|---|---|
| Meal price | ₱110 |
| Service days | 5 |
| Estimated weekly cost | ₱55,000 |
Calculate the Monthly Meal Cost
Daily Headcount Ă— Meal Price Ă— Monthly Service Days = Estimated Monthly Cost
A company ordering 100 meals at ₱110 over 22 service days may estimate:
| Average daily headcount | 100 |
|---|---|
| Meal price | ₱110 |
| Service days | 22 |
| Estimated monthly cost | ₱242,000 |
Estimate the Annual Employee Meal Cost
Estimated Monthly Cost Ă— 12 = Estimated Annual Cost
A monthly meal expense of ₱242,000 may produce an estimated annual cost of:
| Estimated monthly cost | ₱242,000 |
|---|---|
| Number of months | 12 |
| Estimated annual cost | ₱2,904,000 |
Estimated Monthly Meal Cost per Employee
This table shows how the meal price affects the estimated monthly cost for one employee over 22 service days.
| Price per Meal | Daily Cost per Employee | 22-Day Monthly Cost | General Budget Level |
|---|---|---|---|
| ₱90 | ₱90 | ₱1,980 | Practical |
| ₱100 | ₱100 | ₱2,200 | Practical |
| ₱110 | ₱110 | ₱2,420 | Standard |
| ₱120 | ₱120 | ₱2,640 | Standard |
| ₱130 | ₱130 | ₱2,860 | Standard |
| ₱150 | ₱150 | ₱3,300 | Premium |
| ₱170 | ₱170 | ₱3,740 | Premium |
The table assumes one meal per employee per service day. Companies providing breakfast, lunch, dinner, or snacks must calculate each meal period separately.
Monthly Employee Meal Budgets by Company Size
These examples use a standard ₱110 meal price over 22 service days.
| Daily Headcount | Daily Cost | Weekly Cost for 5 Days | Monthly Cost for 22 Days |
|---|---|---|---|
| 25 employees | ₱2,750 | ₱13,750 | ₱60,500 |
| 50 employees | ₱5,500 | ₱27,500 | ₱121,000 |
| 100 employees | ₱11,000 | ₱55,000 | ₱242,000 |
| 250 employees | ₱27,500 | ₱137,500 | ₱605,000 |
| 500 employees | ₱55,000 | ₱275,000 | ₱1,210,000 |
| 1,000 employees | ₱110,000 | ₱550,000 | ₱2,420,000 |
How to Calculate an Employee Meal Subsidy
Companies do not always need to pay the full cost of every meal. A subsidized meal program allows the employer to contribute a fixed amount while the employee pays the remaining balance.
For example, if the total meal price is ₱120 and the company contributes ₱80, the employee pays the remaining ₱40.
The subsidy may be applied through payroll deduction, prepaid meal credits, vouchers, employee identification systems, cash collection, or another approved process.
The company should clearly define eligibility, daily limits, unused entitlements, payroll treatment, reporting, and handling of employees assigned to different shifts or locations.
Sample Meal Subsidy Calculation
| Total meal price | ₱120 |
|---|---|
| Company subsidy | ₱80 |
| Employee contribution | ₱40 |
| Employees | 100 |
| Service days | 22 |
| Monthly company subsidy | ₱176,000 |
Employee Meal Budget Examples by Industry
Different industries have different meal schedules, quantities, service environments, and operational requirements.
Office Lunch Program for 80 Employees
A regular office may require one weekday lunch delivery from Monday to Friday.
| Daily headcount | 80 |
|---|---|
| Meal price | ₱110 |
| Monthly service days | 22 |
| Estimated monthly cost | ₱193,600 |
This arrangement may include a rotating lunch menu, individual packaging, one delivery window, and monthly billing.
Day and Night-Shift Meals for 200 Employees
A BPO company may require separate day and night-shift meal deliveries.
| Day-shift employees | 120 |
|---|---|
| Night-shift employees | 80 |
| Meal price | ₱120 |
| Monthly service days | 22 |
| Estimated meal cost | ₱528,000 |
Separate delivery or after-hours service requirements may affect the final quotation.
Factory Meal Program for 300 Workers
A factory may require high-volume practical meals for production, warehouse, maintenance, and supervisory staff.
| Daily headcount | 300 |
|---|---|
| Meal price | ₱100 |
| Monthly service days | 26 |
| Estimated monthly cost | ₱780,000 |
The actual rate may depend on shift schedules, delivery distance, production-day changes, and required meal components.
Staff Meal Program for 150 Employees
Healthcare facilities may require recurring meals across several shifts and operating days.
| Average daily headcount | 150 |
|---|---|
| Meal price | ₱120 |
| Monthly service days | 30 |
| Estimated monthly cost | ₱540,000 |
Dietary requests, extended delivery schedules, and multiple receiving areas may affect final pricing.
Five-Day Training Meals for 50 Participants
A corporate training program may require lunch and an afternoon snack.
| Participants | 50 |
|---|---|
| Lunch price | ₱120 |
| Snack price | ₱50 |
| Program days | 5 |
| Estimated total cost | ₱42,500 |
Coffee, bottled drinks, dessert, service staff, or venue requirements may be quoted separately.
Project Meals for 120 Workers
Construction, installation, maintenance, and project teams may require meals for a defined number of days.
| Daily headcount | 120 |
|---|---|
| Meal price | ₱105 |
| Project days | 14 |
| Estimated total cost | ₱176,400 |
Site accessibility, delivery distance, parking, security, and changing worker counts may affect the final quotation.
Budgeting for Breakfast, Lunch, Dinner, and Snacks
Companies providing more than one meal period should calculate each category separately.
| Meal Period | Sample Planning Range | Possible Components |
|---|---|---|
| Breakfast | ₱70–₱120+ | Rice meal, egg, meat or fish, sandwich, noodles, bread, fruit, or beverage |
| AM snack | ₱35–₱70+ | Bread, pastry, noodles, sandwich, fruit, bottled drink, or coffee |
| Lunch | ₱90–₱170+ | Rice, entrée, vegetables, fruit, dessert, soup, beverage, or upgraded components |
| PM snack | ₱35–₱70+ | Sandwich, pasta, noodles, pastry, fruit, or beverage |
| Dinner | ₱90–₱170+ | Packed rice meal, entrée, side dish, fruit, dessert, or beverage |
| Night-shift meal | ₱90–₱170+ | Hot packed meal, light meal, rice meal, soup, fruit, or beverage |
How Delivery Requirements Affect Meal Pricing
Delivery is a significant part of corporate meal service because meals must arrive within the approved window and in suitable condition for distribution.
A single weekday delivery to an accessible office is generally easier to manage than several deliveries to distant locations, secured facilities, project sites, or overnight operations.
Companies should provide accurate delivery information before requesting pricing. This helps the caterer determine the correct route, vehicle, staffing, travel time, access requirements, and delivery allowance.
For shift-based operations, review our Shift Meal Programs for Employees guide.
Delivery Details to Submit
- Complete delivery address
- Preferred arrival time
- Employee meal or break schedule
- Number of daily deliveries
- Parking and unloading instructions
- Building, gate, or security procedures
- Receiving contact person
- Number of drop-off locations
- Elevator, stairs, or access limitations
Do Special Dietary Meals Cost More?
Special dietary meals may cost the same as regular meals or may require additional pricing depending on the ingredients, preparation process, quantity, and level of customization.
A simple no-pork replacement may be easier to provide than a highly customized allergy-sensitive, calorie-controlled, or therapeutic meal. Small quantities can also be more expensive because the caterer must purchase and prepare ingredients separately.
Companies should provide clear written dietary requirements and avoid vague labels such as “healthy” or “diet meal” without defining the actual restrictions.
Meal providers should never guarantee that a meal is completely free from allergens unless their facility, ingredients, equipment, and procedures genuinely support that claim.
| Special Meal Type | Possible Cost Effect |
|---|---|
| No-pork meal | May have little or no additional cost |
| Vegetarian meal | Depends on ingredients and quantity |
| Lower-sodium meal | May require separate preparation |
| Calorie-controlled meal | May require portioning and nutritional planning |
| Allergy-related meal | May require special ingredients and handling |
| Therapeutic meal | May require professional dietary specifications |
| Premium plant-based meal | May cost more depending on substitutes used |
How to Reduce Employee Meal Costs Without Sacrificing Quality
Cost control should focus on planning, menu design, quantities, and operational efficiency rather than simply reducing portions.
Use a Rotating Menu Cycle
Rotate chicken, pork, fish, tofu, vegetables, eggs, and occasional beef to maintain variety while managing average cost.
Confirm Quantities Early
Accurate headcount reduces excess production, emergency purchasing, unused meals, and last-minute delivery adjustments.
Consolidate Deliveries
One organized delivery may cost less than several small deliveries to nearby departments or shifts.
Standardize Packaging
Use practical containers and add premium packaging only when the program genuinely requires it.
Separate Optional Add-Ons
Quote fruit, beverages, desserts, soup, and snacks separately so the company can select only the necessary additions.
Use Seasonal Ingredients
Flexible menu substitutions can help reduce the effect of seasonal price increases and supply shortages.
Choose a Sustainable Meal Rate
A realistic budget helps the provider maintain portion size, food safety, staffing, and delivery reliability over time.
Start with a Weekly Trial
A short trial helps the company identify actual consumption, suitable portions, preferred menus, and operational issues.
Review Waste and Feedback
Track frequently unfinished dishes, unpopular menus, excess quantities, and employee preferences before revising the plan.
Companies that prefer to begin with a shorter arrangement may review our Weekly Employee Meal Programs page. Organizations with stable long-term requirements may review our Monthly Employee Meal Plans guide.
The Business Value of Employee Meal Programs
An employee meal program is not only a food expense. It may also support convenience, workforce coordination, employee experience, and operational efficiency.
More Predictable Break Times
Scheduled meal delivery can reduce the time employees spend leaving the workplace, waiting for food, or arranging individual orders.
Better Workforce Convenience
Employees receive a practical meal option at the workplace, especially during bad weather, peak traffic, or late-night shifts.
Centralized Expense Control
A recurring meal program gives management a clearer record of food expenses than reimbursing many individual employee purchases.
Support for Recruitment and Retention
Company-sponsored or subsidized meals may strengthen the overall employee benefits package and workplace experience.
Fewer Individual Deliveries
Consolidated catering may reduce the number of food riders, personal deliveries, and security interruptions at the workplace.
Reliable Support for Operations
Regular meals are valuable for BPOs, factories, hospitals, warehouses, project sites, and other continuous operations.
How to Evaluate the Return on an Employee Meal Program
The return on a corporate meal program should not be measured only through direct financial savings. Companies should also consider administrative efficiency, employee participation, service reliability, break-time coordination, food waste, and workforce feedback.
A program may deliver value when it reduces repeated food-order approvals, limits reimbursement processing, improves access to meals during difficult shifts, or supports employees at locations with limited food options.
Management can review the program monthly using operational and employee experience indicators rather than relying only on the cost per meal.
The purpose is not necessarily to choose the cheapest possible meal. The objective is to obtain reliable service and acceptable employee satisfaction within a sustainable company budget.
Suggested Program Metrics
- Cost per employee per service day
- Percentage of employees using the program
- On-time delivery rate
- Quantity accuracy
- Reported food waste
- Employee satisfaction feedback
- Number of service incidents
- Billing accuracy and processing time
Corporate Meal Procurement Checklist
A complete request helps catering providers prepare more accurate, comparable, and operationally realistic quotations.
Company and Service Information
Meal and Budget Requirements
How to Compare Corporate Catering Quotations
Compare proposals line by line instead of looking only at the final price.
| Comparison Area | Questions to Review |
|---|---|
| Meal rate | Is the price inclusive of taxes, packaging, utensils, labels, and delivery? |
| Meal components | Does the quoted meal include rice, entrée, vegetables, fruit, dessert, soup, or beverage? |
| Portion size | Are the serving sizes and protein portions clearly defined? |
| Menu rotation | How often will dishes repeat, and how are substitutions handled? |
| Minimum quantity | What minimum order applies per day, shift, delivery, or location? |
| Delivery | How many delivery windows are included, and what charges apply to distant or after-hours service? |
| Special meals | Are vegetarian, no-pork, allergy-related, and other special meals included or charged separately? |
| Billing | What invoices, receipts, tax documents, reports, and payment terms are included? |
| Service support | Who handles daily coordination, complaints, quantity changes, and service emergencies? |
| Contract terms | What are the cancellation, price adjustment, renewal, and termination conditions? |
Sample Corporate Catering Evaluation Scorecard
Procurement teams may assign a percentage weight to each evaluation category based on company priorities.
| Evaluation Category | Sample Weight | What to Evaluate |
|---|---|---|
| Price and commercial terms | 25% | Meal price, inclusions, delivery charges, payment terms, and price-adjustment rules |
| Menu and portion quality | 20% | Menu variety, meal composition, portion size, taste, and presentation |
| Food safety and compliance | 20% | Food handling procedures, sanitation, kitchen standards, and required documents |
| Delivery capability | 15% | Delivery coverage, scheduling, vehicles, backup plans, and site access capability |
| Experience and capacity | 10% | Relevant clients, daily production capacity, staffing, and operational experience |
| Billing and account support | 10% | Documentation, reporting, response time, account coordination, and issue resolution |
| Total | 100% | Adjust the weights according to company requirements. |
Questions to Ask a Corporate Meal Provider
A supplier should be able to explain how the company’s meals will be planned, prepared, packed, delivered, billed, and supported.
Clear answers before the program begins can prevent misunderstandings involving quantities, delivery schedules, special meals, substitutions, and payment terms.
Procurement teams should document important commitments in the approved quotation, purchase order, service agreement, or contract.
Corporate Meal Billing and Payment Considerations
Payment arrangements should be discussed before service begins. The company and caterer should confirm the invoice schedule, required billing documents, payment method, approval process, credit terms, and authorized billing contacts.
Daily meal services may be invoiced weekly, semi-monthly, monthly, or according to another approved schedule. Charges may also be separated by department, shift, branch, project, cost center, or purchase order.
Companies should confirm whether the quoted prices include applicable taxes and whether withholding tax documents or other accounting requirements must be submitted.
Executive Gourmet Catering Services accepts major credit cards for qualified corporate catering transactions. Review our Corporate Catering Credit Card Payments guide for more information.
Finance and procurement teams may also review Why Companies Pay Corporate Catering with Credit Cards for information about purchasing controls, expense records, and payment workflows.
Choose the Right Employee Meal Program
The most suitable arrangement depends on service frequency, workforce schedule, headcount stability, and company budget.
| Company Requirement | Recommended Program |
|---|---|
| One-time office meeting or activity | Corporate catering or packed meal order |
| Regular weekday office lunches | Office Lunch Delivery |
| Individually packed recurring meals | Daily Packed Meals for Company Employees |
| Short trial or flexible five-day service | Weekly Employee Meal Program |
| Long-term recurring company meals | Monthly Employee Meal Plan |
| Day, evening, or overnight workforce | Shift Meal Programs for Employees |
| Workplace wellness or balanced menus | Healthy Employee Meals for Companies |
Related Employee Meal Planning Resources
Explore additional guides about recurring meal delivery, workplace menus, shift programs, and corporate payment options.
Employee Meal Plans for Companies
Review the complete guide to corporate meal programs, service formats, planning, menus, and implementation.
View Employee Meal PlansWeekly Employee Meal Programs
Start with a flexible weekly arrangement before committing to a longer recurring service period.
View Weekly ProgramsMonthly Employee Meal Plans
Build a recurring monthly meal program with rotating menus, scheduled delivery, and organized billing.
View Monthly PlansShift Meal Programs
Plan breakfast, lunch, dinner, evening, and overnight meals for continuous workplace operations.
View Shift ProgramsHealthy Employee Meals
Explore practical balanced meals, menu components, dietary options, and workplace wellness planning.
View Healthy MealsDaily Packed Meals
Learn about individually packed recurring meals for offices, factories, institutions, and project sites.
View Packed MealsFrequently Asked Questions About Employee Meal Costs
Common questions about packed meal prices, budgeting, delivery charges, subsidies, and corporate quotations.
Request an Employee Meal Quotation
Executive Gourmet Catering Services can prepare a customized proposal based on your number of employees, meal budget, service days, delivery schedule, workplace location, menu preferences, dietary requirements, packaging, and corporate billing process.
