Cooked in a kitchen. Served in your building.
Four steps from a chef's pan to your desk. The only one you take part in is the last one.
Prepared fresh, in batches
Our kitchen partners cook full meals daily: pasta, rice bowls, soups and breakfast. Each meal is portioned into a sealed tray, labelled and logged.
Delivered chilled, kept cold
Meals travel cold and stay cold in the kiosk until someone picks one. Temperature is monitored continuously, and anything past its window is pulled rather than sold.
Chosen at the kiosk
The touchscreen shows what is actually in the machine right now, with a photo, a description and the allergens. Tap a card or a phone to pay.
Heated to order, under 70 seconds
The machine heats the meal you picked when you order it. Each tray stays sealed until you open it, ready to take anywhere.
Take the kiosk for a spin
An illustration of the experience — the machine's own screen has its own look. Heating time shown at 10× speed.
Is it a vending machine?
It is a smart, refrigerated kiosk built to heat a real meal to order. The menu is made up of chef-prepared meals, not snacks.
What if someone has an allergy?
Every meal carries full ingredient and allergen information on the pack and on the screen before you pay.
Who pays for the meal?
Employees pay at the kiosk by card or phone. Some sites choose to contribute. We can talk through the options.
What happens to unsold food?
Meals are rotated on a fixed schedule and pulled before their window closes. We size stock to real traffic so there is very little to pull.
BETTER LUNCH STARTS WITH ONE CONVERSATION.
Tell us about your building and your team. We will walk you through the food, the kiosk and what a placement could look like.