01
Raw materials
The cost of the ingredients on the plate. The largest component and the one most sensitive to the menu cycle.
THE FIRST STEP
We will not send you a price before seeing your operation.
A price per meal calculated without knowing your time windows, your infrastructure and your real headcount is an invented number, and accepting it costs you later in add-ons. That is why the first step is an on-site assessment.
- What happens when you send this
- We reply in under an hour during business hours to arrange the site visit. No email chain and no call-centre filter.
- What you get from the assessment
- A written report: how many services you actually need, in which windows, with what logistics, and what you are overpaying for today. It is yours even if you do not hire us.
- When the proposal arrives
- Within 48 hours of the site visit, with closed scope: what is in and what is out, so you can compare it against others.
- What will not happen
- We will not call you five times. If you say no, it is a no, and you keep the report anyway.
Or reach us directly
Every day, 6:00 a.m. – 9:00 p.m. (COT)
HOW THE PRICE IS BUILT
Before you receive a number, know what it is made of.
We do not publish prices because a price per meal calculated without seeing your operation is an invented number. What we can tell you in advance is what sits inside that number, so that when it arrives — ours or anyone else's — you can take it apart component by component.
02
Production staff
Cooks and assistants, with real benefits and shift premiums.
03
Service staff
Whoever runs the line at your site. A separate component from the one above, and priced separately.
04
Thermal transport
Vehicle, temperature-holding equipment and route.
05
Serviceware and disposables
Including replacement, not just the initial set.
06
Production site
Kitchen, utilities, refrigeration and storage.
07
Overhead and margin
Supervision, measurement and margin. The component almost nobody itemises.
And the three most often left out
- Initial set-up: equipment, uniforms, serviceware and first purchase. It can be a significant outlay that shows up on the first invoice.
- The real premium on special diets, produced separately and in small volumes.
- Sunday, holiday and night-shift premiums against the actual rota, which under the labour reform in force in 2026 weigh more than in previous years.
When a quote lands well below the rest, it is almost always because one of these components was left out and comes back later as an add-on. Ask about it before you decide — even if you are not asking us.
BEFORE YOU SIGN ANYTHING
Four things you can require from us before committing.
B4
Assess SAVIA before you commit
We are not asking you to choose us blind. Before you contract, we walk you through our operating model, our quality and food-safety protocols, the service structure, the team accountable for it and the management indicators, so your company can judge exactly how we will work. And if you want to see how we perform in a real operation, start with a pilot.
B5
Free assessment with a written report
We survey your current operation and hand you a written report: how many services you actually need, in which windows, with what logistics, and what you are overpaying for today.
B1
30-day paid pilot with free exit
We start with a paid 30-day pilot you can exit without explanation and without penalty.
B6
No-penalty exit for the first 90 days
During the first ninety days of the contract you may terminate without cause and without penalty, with thirty days' notice.