Services
Remote Meal Packs
Chef-prepared meals produced in our own licensed kitchen and delivered ready to reheat. Village-quality food on projects too small for a kitchen team.
The problem
A twenty-person drill crew on a nine-week program can't justify a chef, a kitchen build and a food licence. So the crew ends up on servo pies and two-minute noodles for nine weeks.
That's a retention problem, a safety problem and a productivity problem. It's also solvable. We produce the meals, pack them and deliver them ready to reheat.
You need a fridge, a freezer and a microwave. You don't need a chef.
Who it's for
- Drill crews and exploration programs
- Shutdowns and short campaigns
- Small construction and civil crews
- Sites with accommodation but no kitchen team
- Interim coverage between operators, or surge when a kitchen goes down
- Typically 6 to 60 personnel
What you get
- Chef-prepared meals from our own licensed commercial kitchen
- Breakfast, lunch, dinner and smoko
- Delivered chilled or frozen, ready to reheat
- Full allergen and dietary labelling on every pack
- Rotating menu, so a long program isn't the same six meals
- Flexible quantities that scale with headcount
- Delivery and consumption reporting
The detail
| Minimum order | 6 people, 120 meals per delivery |
|---|---|
| Lead time — first order | 10 business days from confirmed scope |
| Lead time — repeat | 5 business days |
| Kitchen base | South East Queensland |
| Delivery | Chilled by refrigerated road freight to regional Queensland and the Surat, Bowen and Galilee Basins. Frozen consignment nationally by road and air. |
| Frequency | Weekly standard. Twice weekly or fortnightly by arrangement. |
| Format | Frozen single-serve, or bulk trays serving 10 |
| Shelf life | Frozen 6 months. Chilled 5 days from delivery. Marked on every pack. |
| Reheating | Microwave, combi oven, conventional oven or bain-marie |
| Site needs | Freezer, refrigeration, 240V power, microwave or combi oven |
| Price | Quoted per person per day on headcount, duration, menu tier and freight distance |
Food safety
We produce in our own licensed commercial kitchen — not through a third-party contractor. We hold the licence and control the production, so we own the food safety outcome rather than passing it through a supplier.
- HACCP-aligned production with auditable records
- Allergen declaration on every pack, compliant with FSANZ Standard 1.2.4
- Cold chain temperature-logged from production to delivery
- Batch traceability on every pack
- Public and product liability insurance — certificates on request
- Full food safety documentation available for prequalification and tender
The menu
Seven-day sample menu available on request.
Participation
We build the meal pack supply chain around regional and Indigenous suppliers — ingredients, packaging and cold-chain transport. On a meal pack contract this is where participation is most achievable, because supply is the whole scope.
How participation worksHow it works
01
Send us the site, headcount and duration.
Plus any dietary or allergen requirements.
02
We quote a per-person-per-day rate.
Delivery included, menu attached.
03
First delivery in 10 business days.
With reheating instructions and full labelling.
04
We adjust to consumption.
Quantities and menu shift based on what's eaten.
Questions
Do we need a chef?
No. Meals arrive ready to reheat. A camp attendant or crew member can run the service.
What equipment do we need?
Freezer, refrigeration, 240V power, and a microwave or combi oven. We'll confirm capacity when we quote.
Can you handle allergies and special diets?
Yes. Handled at order level and labelled per pack.
What's the smallest crew?
Six people, 120 meals per delivery. Below that the freight cost stops making sense and we'll tell you so.
Can this bridge a gap while we stand up a full camp?
Yes. If you're heading toward a permanent operation, we can move you onto Village or Field operations without changing supplier.
Feeding a small crew badly costs more than feeding them well.
Send the site, the headcount and how long the job runs. We'll come back with a rate and a menu.
We reply the same business day.