Skip the sheet-pan trays. Pit Pizza parks on your lot or campus and bakes to order for your team, with logistics a facilities manager can approve.
A company lunch works when people actually show up for it and stay a while. A wood-fired oven gives a team a reason to step outside, talk to people from other departments and eat something that was just made. It suits team celebrations, client appreciation days, product launches, open houses and summer gatherings.
Because pizza is made to order, it also handles mixed preferences gracefully. Different pies for different tastes mean fewer complaints than one catering tray.
Teams also use a mobile oven as a recognition tool. Serving a hot, made-to-order lunch after a hard quarter says more than a gift card ever does, and it costs nothing in meeting time because people eat together while it is happening.
Corporate sites come with their own approvals. Property managers may restrict vehicles and open flame, and some campuses require vendor insurance documentation before any caterer arrives. Parking lots, loading docks and green spaces each raise different questions about surface, access and distance from buildings.
Start with these questions and send us the answers. We confirm trailer access, the setup footprint and what documents the site wants. Details on what an oven needs are in the setup guide.
A short written summary of the site rules, sent to the operator a week ahead, prevents most day-of surprises and gives your facilities team a single document to approve.
Lunch hours are short. A good plan sets a serving window, assigns lines or time slots if the headcount is large and keeps the menu focused so pies come out quickly. For larger teams, staggering departments in waves keeps wait times reasonable.
Tell us how long people have, how many are expected and whether attendance is certain or open. We will plan service around those facts. For the thinking behind quantities, read how much pizza to order per person.
For hybrid or multi-site teams, a single outdoor lunch can be the one moment everyone is in the same place. Tell us if the guest list is split across shifts so service can be spread over a longer window.
Offices are a cross-section of diets, so plan for vegetarian and vegan choices from the start. Ask attendees about allergies in your invitation and pass the list along. A guest who must avoid gluten strictly deserves a candid answer about cross-contact in a shared oven, which is covered in the dietary guide.
Labeling pies clearly at the serving point helps everyone choose with confidence.
Planners usually need a written agreement with menu, timing, deposit and cancellation terms, plus any insurance or vendor documentation the company requests. Ask for these early so purchasing and facilities can review them without a scramble.
If your company holds recurring events, say so at the start. A shared understanding of the site and process makes the second booking smoother than the first.
If you are a planner buying on behalf of a client, send us the client's name, the site contact and any building rules at the start, so questions are answered once rather than three times.
Often, if the lot allows it. Surface, turning room, overhead clearance and property rules all matter. Send details and the operator will confirm.
Insurance and vendor paperwork are handled with the operator during booking. Tell us what your facilities team requires so it can be arranged ahead of the event.
Plan a serving window, offer a focused menu and stagger groups if needed. The operator can suggest a format once you share headcount and timing.
Yes. A live oven works well for client appreciation days and open houses. Tell us the audience and tone and we will plan the service accordingly.
Send the basics and the operator will confirm whether your date and venue work.