Office workers catering and dining rooms

Office Catering Solutions by Easy2Cook

How to Reduce Losses, Labor Cost, and Complexity in Corporate Dining

Office catering is one of the most price-sensitive and operationally demanding food service formats. Fixed contracts, predictable volumes, strict cost limits, and daily repetition leave no room for mistakes. At the same time, most office catering kitchens still operate using outdated restaurant-style technologies that create excessive losses, high labor dependency, and constant operational stress.

Easy2Cook redesigns office catering kitchens as simple, stable food production systems, where quality is predictable, losses are minimized, and daily operations do not depend on highly skilled chefs.

The Core Problem of Office Catering Kitchens

In most corporate dining kitchens today, meat and fish lose 30–50% of their weight during thermal processing. Minced products such as cutlets, meatballs, and patties lose up to 30–40% due to incorrect defrosting, high-temperature cooking, and uncontrolled regeneration.

At the same time, kitchens are overloaded with manual work. Skilled chefs are required for routine operations, staff turnover is high, and labor cost keeps growing. Every sick day, staff shortage, or shift change creates instability in production and quality.

Easy2Cook Technology: Minimal Loss, Maximum Control

Easy2Cook technologies allow office catering operators to reduce thermal losses to 5–6% for meat and fish and to around 11% for minced products. This is achieved through low-temperature cooking, vacuum processing, controlled regeneration, and correct production sequencing.

Products are cooked gently, stabilized in vacuum or modified atmosphere packaging, and regenerated only once, just before service. All juices remain inside the product and are reused in sauces and gravies, eliminating weight loss and improving taste.

The result is a dramatic reduction in food cost without changing raw material quality or menu composition.

Kitchens That Do Not Require Chefs

One of the key advantages of Easy2Cook for office catering is radical simplification of kitchen work.

Our production model is designed so that professional chefs are no longer required for daily operations. Complex cooking steps are removed from the kitchen floor and replaced with standardized processes.

Office catering companies can recruit general kitchen workers, including people previously hired as cleaners or loaders, and train them to work on production processes within 3–5 days after basic onboarding by a chef or production technologist.

This approach:

• reduces dependency on skilled labor

• lowers recruitment and payroll costs

• stabilizes production despite staff turnover

• makes scaling predictable and fast

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Standardization Instead of Chaos

Easy2Cook converts office catering menus into high-readiness semi-finished products. Meat, fish, sauces, garnishes, and minced products are prepared centrally, vacuum-packed, and stored safely.

On-site kitchens focus only on:

• controlled regeneration

• portioning

• service

This removes the most error-prone and labor-intensive steps from daily operations and eliminates stress during peak serving hours.

Productivity and Cost Reduction

By simplifying processes and stabilizing production flow, Easy2Cook allows office catering operators to:

• increase output per employee by 2–3 times

• reduce total labor cost per kilogram of food

• lower energy consumption by reducing stove and fryer usage

• eliminate emergency cooking and rework

Kitchens stop working in firefighting mode and start operating as planned production lines.

Food Safety and Shelf Life

Vacuum cooking and controlled packaging significantly increase shelf life without preservatives. Products can be stored for several days with stable quality, making production planning easier and reducing write-offs.

Food safety risks decrease because fewer manual operations mean fewer contamination points.

What Office Catering Operators Gain

Office catering operators using Easy2Cook technologies gain:

• predictable food cost

• minimal thermal losses

• simplified staffing model

• higher productivity

• stable quality across all shifts

• easier scaling to new locations

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The kitchen becomes a cost-controlled production unit, not a constant operational problem.

Audit and Implementation Cost

Standard Easy2Cook technology audit with verbal results: 1,000 USDCustomized implementation plan adapted to your office catering operation: from 3,000 USD