Hero video · the van leavesThe van pulling away from the kitchen door with the shutter still up behind it. Shot low and wide so it reads as departure rather than arrival.
Pizza Punks for Work
How it works, start to finish.
Everyone orders their own. We deliver together. Here is what that means for the building, for the person ordering and for our kitchen.
Part one
What the building agrees to.
Three things, and none of them is ongoing work.
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A date
A day that suits the building. It does not have to be a Friday. The name is the name, but a Tuesday works exactly the same way.
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Three lunchtime windows
So people collect in waves instead of all at once, and so the kitchen can produce in waves instead of cooking forty pizzas and letting the first one go cold.
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One collection point
Reception, a breakout area, a spare meeting room, the lobby. Somewhere a table and a stand can go for an hour.
That is it. No spreadsheet, no group basket, no collecting money and no list of who has paid. We supply the code, the posters, the screen artwork and the wording for the internal message, so nobody at your end has to write anything either.
Part two
What your people do.
They scan the building's code on their own phone. It opens a page in the browser. There is no app to install and no account to create.
They pick one of the three collection windows, build whatever they want, and pay for it. Every topping at no extra cost, the same as in the restaurants, because that is the whole brand and it does not change because lunch is going to an office.
They get an order number and a collection time. At their window they show the number and take the box.
Ordering closes: cut off not confirmed
The phone journeyOver the shoulder, a phone held in one hand showing the slot picker. Office corridor out of focus behind. The screen has to be legible.
Part three
Why it turns up hot.
This is the part everyone else gets wrong, so it is worth two paragraphs.
A normal bulk order is cooked as a batch. Pizza one comes out of the oven and then waits for pizza sixty. By the time the last one is boxed the first one has been sitting for half an hour, and everyone at the back of the room has had a better lunch than everyone at the front.
We work backwards from when the van leaves. Orders are grouped into carrier modules, each module is produced as its own wave timed to its own departure, and nothing goes in a box until the box is about to go in the carrier. The cut off the night before is what makes that possible. It is not us being awkward, it is the reason the food is worth eating.
Our delivery target for a close building: not confirmed
The production waveThe pass mid service with numbered boxes going into an insulated carrier in sequence, a hand closing the carrier lid. Motion, heat, order. Not a static pile of boxes.
Quality comes from choreography, not just a hot van.
Part four
On the day.
| Time | What happens |
|---|---|
| The day before | Ordering closes. The kitchen has a final manifest and knows exactly what it is making and in what order. |
| That morning | Prep is sequenced backwards from each departure. Every order gets a large, visible number. |
| Before the van leaves | Orders are checked into their carrier module. The packing lead confirms every module is complete. Nothing leaves on a guess. |
| At the building | The stand goes up at the collection point. The first window opens. People show a number and take a box. |
| Between windows | The next wave arrives or is held warm to its slot, depending on the size of the drop and the distance. |
| Afterwards | Anything wrong is fixed that day. We tell the building how many of their people were fed and how many orders their team had to organise, which is none. |
Still open
What we have not pinned down yet.
This page is honest about what is still being built. The proposition is settled. These are not.
| Collection windows | times not confirmed |
|---|---|
| Order cut off | not confirmed |
| Delivery time promise | not confirmed |
| Launch offer | not confirmed |
| Where an enquiry goes | no B2B form or inbox exists yet |
Want it in your building?
Tell us where you are and roughly how many people are in on a normal day. That is enough for us to say yes or no quickly.
Talk to us about your building