How Restaurants Can Reach Office Customers Without Opening Another Outlet
Pre-orders, one scheduled delivery and individual locker collection let a restaurant serve nearby offices from its existing kitchen.
Short answer: take pre-orders from people in a nearby office, deliver all of them in one scheduled run, and have each person collect their own order from a secure locker. You serve a new customer group from your existing kitchen, without leasing, fitting out or staffing another site.
Why offices are a natural fit
- Lunch demand is concentrated into a predictable window
- Many offices have no canteen, or only limited on-site food
- People in one building can be served by one delivery
- Regular weekdays make repeat ordering easier to build
How the model works
- Agree a service with the office or building operator
- Publish a menu and a cut-off time through your ordering channel
- Prepare confirmed orders only, in one production run
- Deliver the batch; orders are loaded into individual compartments
- Each customer receives collection details and collects in the lunch window
See the full journey on our restaurant expansion page.
Example scenario
A pizzeria two miles from a 400-person office offers a set lunch menu on Tuesdays and Thursdays. Orders close at 10:30am. If 30 people order on a given day, the kitchen prepares 30 meals, one driver delivers them by noon, and they are collected from a locker over the next hour.
Illustrative example only — not a real deployment or a forecast.
What to check before you start
- How many people are actually on site each day, not just headcount
- Whether the building will host a locker and where
- Your delivery distance and the time between cut-off and lunch
- How you will handle uncollected orders
For the commercial side, read what makes an off-site collection point viable.