ATHLETE KITCHEN
Start with a program you can evaluate.
A workplace meal pilot should answer practical questions before a larger commitment. Define who will order, how meals arrive and are handled, what the program costs, and how you will judge its usefulness.
Locations and attendance
Identify the locations and people the pilot is intended to serve. Set a realistic schedule and expected meal volume before requesting terms.
Ordering and funding
Agree who selects meals, who pays, and how quantities can change. Available arrangements must be confirmed for the proposed program.
Receiving/storage
Name the people and facilities responsible for receiving, storing, distributing, and reheating meals. A prepared-meal delivery still needs site coordination.
Delivered cost and responsibilities
Compare the complete program price alongside any equipment, staff time, and unused-food responsibilities at your site.
Feedback and actual meal use
Measure whether people order and use the meals, what they think of them, and which operating issues need attention. Participation is different from a promised health outcome.
Proposal and next steps
Confirm scope, timing, capacity, commercial terms, and evaluation criteria before a pilot starts. Expansion follows a separate decision.