Feeding a crew is a logistics problem before it is a food problem. Early delivery windows, trays that hold heat through a shift change, portioned for people doing real work, and an invoice instead of somebody fronting cash.
Fried rice, orange chicken, lo mein and beef with broccoli by the pan. These are dishes built to hold, which is why they travel. Sealed trays keep the heat while a delivery clears a gate and a lift.
Tell us when the crew stops and we deliver ahead of it, not into it. A late lunch on a jobsite is not an inconvenience, it is paid downtime, so the window is the point.
One itemised invoice, sent the same day, to whoever handles it. No card at the gate, no receipt to chase down, no per-head collection in a trailer.
Rough is fine. We size the trays from there and tell you the number before you commit.
Trailer, gate, break area or field office. Tell us where the truck goes and who to call on arrival, because a site is not a lobby.
Set up in trays, serving ware included, ready to open when the crew walks up.
Itemised, same day, to the office or the PM. A site that feeds a crew regularly can be set up on terms or billed monthly on one invoice.
Send the headcount, the address and the break time and we will put a number together.