"WE CAN'T SLICE IT ANY OTHER WAY"

WHY GET BOXED OFF?

Picture a kitchen without temp chefs. A kitchen with a happy team who arrive every day to fridges full of perfect mise en place.

If you work in F&B and you've gotten this far into our website you've probably already realised some of the potential up sides of using Boxed Off.

Whether you choose to write your menu using our recipes or ask us to prep your own theres a long list of benefits

THE INDUSTRY TODAY

We're in a tight spot here in the UK.

The way we see it restaraunts and pubs currently have two options.


Option one Creating a menu using frozen mass produced products from a catalogue. This can be easily executed with a tiny team but it doesn't' appeal to many diners these days and can be spotted a mile off.


Option two equip the kitchen and staff it with a big team of evermore illusive skilled chefs. Something that has never been harder to sustain than it is today.

Boxed Off is a third option, a way that restaurants and pubs can have their cake and eat it. Offering the benefits of both with none of the downsides.

GOT A QUESTION?

Bridgemere Farm - Leicester

Vox Studios - London

BOXED OFF

SERVICES

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