Client Best Practices

Requesting The Service

Select menu & submit request via website every Thursday by 5PM

Selecting Your Menu

New menus will be posted bi-weekly, every other Monday

Review all ingredients and use your best judgement when considering dietary restrictions and allergens

Exclude ingredients by including special instructions (ex: no almonds), or send me an email

Prepping For Service

Empty dishwasher & sink

Clear at least one shelf in refrigerator

Test stove burners, oven, broiler & dishwasher

Keep cleaning supplies on hand (dish soap, sponges, clean dish rags, paper towels) as well as parchment paper & aluminum foil

Client Larder

Have the following on hand at all times:*


  • At least 4 cups of olive oil, salt & pepper
  • 2-3 varieties of vinegar (rice, white wine, red wine, cider, balsamic, or sherry), soy sauce, and dijon mustard
  • flour (AP and whole wheat), cane sugar, baking soda, baking powder


  • milk (dairy or non-dairy), eggs, butter (can be kept in freezer)


  •  6 for small / 12 for medium / 18 for large

Include on service request*

Required Tools & Equipment (contact us for more recommendations):

     Tools: cutting board, tongs, spatula, whisk

     Equipment: several mixing bowls, 2 pots, 2 pans, blender, baking sheet

Modifying / Canceling

Modify the service by emailing us; cancel the service by emailing us 48 hours before the intended service to prevent being charged the service fee

Reviewing Service

Provide feedback immediately so we can improve



Olive Oil (California): California Olive Ranch Extra Virgin

Olive Oil (Italian): Roi Extra Virgin

Olive Oil (Italian): Capezzana Extra Virgin

Salt: Kosher Salt, Sea Salt, and Maldon Sea Salt

Storage: Glass Containers