Project & Contract Catering
Workforce camps, construction and industrial sites, remote projects.
Workforce catering is judged on three things: the food arrives, it arrives hot, and the crew will eat it. Feeding a site means production at volume, a menu the workforce actually wants after a twelve-hour shift, and a delivery plan that survives a site road in August.
We produce in bulk from Makkah and deliver to sites, camps and remote locations, with meal patterns built around shift times rather than around office hours.
What we deliver
- Workforce meal programmes
- Menu rotation
- Bulk production
- Delivery logistics
- On-site catering
- Long-term contracts
- Peak and surge requirements
Meal formats
- Breakfast
- Lunch
- Dinner
- Snacks
- Packed meals
How a contract runs
The same nine steps, whether it is one delegation dinner or a full Hajj season.
- 01
Requirement
Headcount, dates, location, meal pattern and any dietary or cultural requirements.
- 02
Planning
Production schedule, staffing, procurement and delivery windows mapped to your programme.
- 03
Menu
Menus built for the group, reviewed with you and standardised into recipes and costings.
- 04
Production
Batch production in segregated zones, on schedule and to specification.
- 05
Quality control
Checks through the line, with temperature control and records kept at each stage.
- 06
Packaging
Hot, chilled or packed formats chosen for the distribution plan and holding time.
- 07
Delivery
Temperature-controlled transport to hotels, camps, sites or venues.
- 08
Distribution
On-site service or handover to your team, coordinated with your schedule.
- 09
Feedback
Review against the plan, with corrections carried into the next cycle.
Quality and food safety
Bulk production does not mean relaxed control. The same segregated zones, temperature discipline and batch records apply, and packed formats are labelled and dated so what reaches a remote site is traceable back to a production batch.
QualityLogistics
Deliveries are routed and timed against shift patterns. Where a site runs around the clock, meal windows are set with your site management before mobilisation. Surge requirements — a shutdown, an overtime push — are planned rather than improvised.
FacilitiesQuestions buyers ask
Yes. Remote and on-site catering is one of the sectors we list. What matters is the route and the holding time, so tell us the location and we will confirm what format works — hot delivery, chilled, or packed.
Our production capacity is built for volume. Send us the headcount, the meal pattern and the contract length and we will confirm against our schedule.
Yes, though most project work is long-term. A short mobilisation for a defined phase is workable.
It depends on the location, the volume and the format. Tell us the start date when you enquire and we will give you a straight answer rather than an optimistic one.
Send us your requirement
Headcount, dates and location are enough to start. We will come back with a costed proposal.