At WorkWalas, we are passionate about food and we care deeply about what your staff put in their bodies. We know exactly where every ingredient comes from, and whenever possible, we purchase proteins that are hormone and antibiotic-free, grass-fed, and humanely-raised. Our produce is local during the summer, and local and regional during the rest of the year.

 

Our centralized commissary kitchen model allows us to exercise extreme quality control at every step of the way - from purchasing sustainably sourced food, to ensuring our talented team of cooks produces a quality product, from scratch, every time. It also means that we are able to pass on the savings achieved through economies of scale to you.

 

Our in-house delivery system guarantees that hot food arrives hot, and cold food cold. All stocks, sauces, cookies, cakes, pies, and savory items are made in-house. We use a local minority-owned bakery for fresh bread.

 

It is so easy to control allergens in food when it is all made from scratch. We make sure that every day there is a vegan, gluten free and nut free offering in our selection of meals delivered.