A practical guide to stocking an office kitchen

Office kitchens tend to fail in one of two directions: understocked, so people stop bothering, or overstocked with things nobody actually wants that sit there for months.

Start with the basics people use daily — tea, coffee, milk, and a couple of snack options — before expanding into anything more specific. It's easier to add variety later than to unwind a big one-off order nobody touches.

A recurring smaller order, rather than one large quarterly shop, keeps things fresher and gives you room to adjust based on what's actually getting eaten.

If you're ordering for more than a handful of people, our bulk pricing tiers on drinks and snacks make a noticeable difference over a year of repeat orders.