Selected office days
Useful for hybrid teams whose attendance is much higher on particular weekdays. Give every day its own base quantity.
Recurring office meal planning
How to Plan a Recurring Office Lunch Program
Providing lunch once can be straightforward. Providing it every Monday, Wednesday and Friday—or every working day—needs a dependable routine.
Use this guide to organise the normal week, attendance changes, menu rotation, delivery routine, exceptions and billing before discussing a recurring arrangement with Jojie's.
Define the job before the menu
What does the lunch program need to accomplish?
The right routine depends on whether you are feeding a hybrid team, supporting several shifts, providing daily on-site meals or creating one regular team-sharing day.
Daily on-site meals
Needs the clearest routine for quantities, delivery, menu rotation, changes, receiving and billing.
Several shifts
Treat every shift as its own meal period with a separate quantity, time, contact and internal distribution plan.
Weekly team lunch
Food trays can work well for one regular shared meal when the office has enough time and serving space.
Temporary program
Suitable for training, peak season, implementation projects, audits or a period of increased on-site work.
Interactive weekly planner
Build the normal week before planning exceptions
Do not force every weekday to have the same count. Record the ordinary meal days, base quantity, meal time, preferred arrival window and the team receiving each delivery.
Your base schedule
Normal weekly service calendar
0active days
0base meals per week
Day
Needed?
Base count
Meal time
Arrival window
Shift, department or notes
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Choose an arrival window, not only the eating time. Allow for Metro Manila traffic, security, loading, elevators, receiving, counting and internal distribution before the meal begins.
One normal count, one clear update
Set a base quantity and a simple change routine
The base quantity should reflect normal on-site attendance for that day or shift—not the company’s total number of employees.
1
Base count
The normal quantity for an ordinary day or shift.
2
Attendance update
Changes are collected internally by the company.
3
Approved changes
One authorised contact reports additions and cancellations.
4
Final quantity
The revised total becomes the working meal count.
5
Delivery list
Meals are grouped by floor, room, shift or special label.
Example final count
Keep special meals inside the total
- Base quantity: 50 meals
- Approved additions: 4
- Cancellations: 6
- Special meals within the final count: 2
The two special meals replace two general meals. They should not be added again.
48final meals
Use one authorised company contact
Several departments should not send separate changes directly to the supplier. Choose one primary coordinator and one backup.
Agree on what silence means
If no authorised update is received by the agreed deadline, the normal base quantity for that day can remain the working quantity—subject to the final arrangement with Jojie's.
Four-week rotation
Create variety without making the program difficult to manage
A workable rotation changes proteins, flavours, starches and cooking styles without promising a completely new menu system every day.
Week 1: Familiar Filipino comfort
Begin with familiar food while changing the protein and cooking style across the week.
MondayPacked chicken or pork meal with rice and vegetablesFamiliar start
TuesdayDifferent protein and cooking styleAvoid Monday’s sauce
WednesdayChicken Honey, Beef Caldereta, Chopsuey and riceTeam-sharing day
ThursdayFish or lighter protein with riceBalance the week
FridayPancit with an easy-to-portion proteinLighter finish
Week 2: Chinese-inspired and sweet-savory favourites
MondayOrange Chicken directionSweet-savory
TuesdayFish Fillet with Sweet & Sour Sauce directionChange protein
WednesdayChinese Classic or Chinese Celebration SetTeam-sharing day
ThursdayChicken Teriyaki directionDifferent sauce
FridayGeneral Tso’s Chicken or another employee favouriteUse selectively
Week 3: Western comfort and baked favourites
MondayChicken Parmigiana directionComfort meal
TuesdayBoneless Chicken BBQ directionGrilled contrast
WednesdayCordon Bleu, Fish Fillet, vegetables and potato or riceTeam-sharing day
ThursdayFish Fillet directionLighter day
FridayBaked Macaroni with easy-to-portion sidesLonger meal break
Week 4: Lighter mixed menu
MondayBoneless Chicken BBQ directionSimple grill
TuesdayFish Fillet with Tartar Sauce directionAlternate protein
WednesdayFusion Classic SetTeam-sharing day
ThursdayBeef or pork direction with vegetablesAvoid another chicken day
FridayRepeat a proven employee favouriteUse real feedback
Change the proteinAvoid chicken or pork every day.
Change the cooking styleGrilled, fried, baked and sauced meals feel different.
Watch the starchRice, noodles, pasta and potatoes can rotate.
Use feedback sparinglyReview monthly, not after every meal.
These are planning directions using current Jojie's food-tray and à la carte dishes. They are not fixed subscription menus. Packed lunch menus and the final rotation will be confirmed for the actual company arrangement.
One delivery can become several distributions
Plan for departments, floors and shifts
Keep the total quantity and the internal breakdown together so every batch reaches the correct team.
Use short, consistent group labels
- 10F Operations — 25
- 12F Finance — 18
- Training Room — 12
- Night Shift — 20
- Special Meals — 4
Check that every subtotal adds back to the final quantity.
Give every shift its own meal period
- Quantity for that shift
- Actual eating time
- Delivery or distribution window
- Receiving contact
- Storage or holding requirements
- Special-meal labels
Keep unusual days separate
Create an exception calendar
A holiday list alone is not enough. Some offices remain open on holidays, while others close or reduce attendance on an ordinary working day.
Holidays
Record whether the office is closed, partially staffed or operating normally.
Work-from-home days
Update the count by the agreed deadline rather than cancelling informally.
Training and company events
Attendance, rooms, meal time and menu format may all change.
Shift changes
Move quantities and delivery windows with the actual shift schedule.
Office closures
Maintenance, emergencies or building restrictions need a named contact.
Off-site assignments
Remove employees who will not receive the normal office delivery.
Temporary increases
Visitors, project teams and workshops may raise the count for a limited period.
Special company days
A celebration meal may replace—not sit beside—the normal order.
Make receiving feel routine
Use one normal route from arrival to distribution
The same entrance, contacts, counting area and internal route should be used whenever possible.
Supplier entranceCorrect property access point
SecurityEndorsement and identification
LoadingParking or unloading area
ElevatorInternal building route
Counting areaMeal and label check
DistributionFloor, room or shift groups
Confirm the normal contacts
- Primary receiver
- Backup receiver
- Mobile numbers
- Security contact or endorsement process
- Person responsible for internal distribution
Confirm the normal handling points
- Where meals are counted
- Where special meals are placed
- How floors or shifts are grouped
- Who handles leftovers and waste
- What changes when the normal route is unavailable
Keep finance in the routine
Agree on billing and documentation before the program begins
A meal program can run smoothly operationally and still create problems for finance if the invoice, purchase order and authorised-requester process are unclear.
Company and invoice information
- Company billing name
- Billing address
- Tax or invoice details
- Where invoices should be sent
- Billing contact
Internal approval information
- Purchase order process
- Cost centre or department
- Authorised requesters
- Delivery documentation
- Billing cycle and payment arrangement
Improve from actual experience
Review the program once a month
A stable lunch program does not need to be redesigned every month. It needs a reliable base and small improvements based on real attendance, menu feedback, delivery and administration.
Quantity
- Known unused meals
- Shortage days
- Late additions
- Base count too high or low
Menu
- Meals to repeat
- Meals to replace
- Repeated proteins
- Too heavy or too light
Delivery
- Property arrival
- Security delays
- Receiver availability
- Incorrect floor or labels
Administration
- Conflicting requests
- Late approvals
- Holiday changes
- Billing concerns
Use a simple menu decision: Repeat soon, Keep in rotation, Use occasionally or Replace. There is no need to survey every meal every day.
Prepare your first discussion
Office lunch program brief
Complete the details you already know. You do not need to finalise every future menu before contacting Jojie's.
Company and program
Company name
Office address
Start date
End date, if temporary
Program purpose
Normal weekly schedule
Required days
Base quantity by day
Meal time
Arrival window
Floors or shifts
Menu direction
Preferred format
Fixed or rotating
Food preferences
Food to discuss
Regular special meals
Changes and receiving
Authorised contact
Backup contact
Change deadline
Supplier entrance
Counting area
Exceptions
Holiday process
Work-from-home changes
Training or events
Shift changes
Closure contact
Billing
Billing name
Invoice requirements
Purchase order
Billing contact
Billing cycle
Copy-ready inquiry
Office lunch program questions
Planning the recurring routine
Can Jojie's provide meals on selected working days?
Jojie's can discuss recurring office meal arrangements based on the company’s working days, usual quantities, location, delivery time, menu direction and other operating requirements.
Does every weekday need the same quantity?
No. Set a base quantity for each day or shift. Hybrid schedules, field assignments and training days can make attendance very different from one day to another.
Should the menus stay fixed or rotate?
A manageable rotation is usually more enjoyable than repeating one menu indefinitely. The exact cycle should reflect the available arrangement, employee preferences and what can be prepared consistently.
Can we use food trays for a recurring lunch?
Food trays may work for selected team days when the office has a serving table, plates, utensils, enough meal time and people assigned to arrange and clear the food. Individually packed meals are usually easier for fast daily distribution.
How should attendance changes be reported?
Choose one authorised contact and agree on a deadline for additions, reductions, cancellations and unusual-day changes. Keep one clear final count for each day or shift.
How should special meals be counted?
Special meals normally replace the general meal for those recipients. Keep them inside the final quantity and record the label or arrangement separately.
What happens during holidays or office closures?
Maintain an exception calendar and send changes by the agreed deadline. Record whether the office is fully closed, partially staffed or operating with different shifts.
Should we begin with a pilot?
A pilot period can help the company and Jojie's assess quantities, menu rotation, receiving, delivery timing and responsibilities before settling into a longer routine.
Can Jojie's help us build the weekly routine?
Yes. Share the normal working days, base quantities, meal time, location, menu direction, change process and billing requirements. We can use those details to discuss a practical recurring arrangement.
Build a lunch routine your team can rely on
Begin with the normal week
Share the days meals are required, base quantity by day or shift, meal time, location, menu direction, change deadline, receiving contact and billing requirements. We’ll help you identify the remaining details and confirm what can be arranged. For company events that need a staffed setup rather than a recurring lunch routine, compare corporate event catering.