A working day, step by step

1. The office sets an allowance

HR picks a daily amount per person and who is on the list. Staff can top up from their own pocket for a pricier dish if you switch that on.

2. Staff order in the morning

The menu shows each dish's price, caterer, spice level and halal status. People order until 10:30 am. The admin sees who hasn't ordered and can nudge them.

3. Cutoff locks the count

At 10:30 am orders lock. Each caterer gets one confirmed batch with a label per person, so they cook to a known number.

4. One drop at your pantry

Food arrives in one delivery between 12:00 and 12:45 pm, at a fixed time for your office. If a drop runs late, everyone who ordered gets an alert with the new time.

5. One invoice a month

Finance gets a single invoice itemised by day, payable by FPX.

Why a daily cutoff

Grab For Business lets offices schedule meals up to two days ahead, which means someone keeps placing bookings. With a standing allowance and a daily cutoff, nobody books anything. Each person orders their own lunch that morning.