Services
Breakroom and pantry restocking people notice.
Fieldstone keeps office kitchens across the Bay Area and Sacramento in coffee, cold drinks and snacks, bought against a standing order you shape, put away on a fixed schedule and left with a clean counter.
Where the pantry run goes now.
Most offices have one person who, without ever being asked, became the pantry buyer. Between real work they track the coffee, notice the sparkling water is gone and squeeze in a store run at lunch. Fieldstone takes that role over. We buy what your kitchen needs, carry it in, put it away and come back on a fixed schedule to do it again.
It runs on its own, apart from cleaning and restroom supplies, and it covers one thing: the food and drink your team reaches for during the day, with the kitchen left in good order after each restock.
Two regions, two kinds of kitchen.
Sacramento’s central office floors, where state offices sit beside the firms that work with them, keep breakrooms busy most of the week. Those kitchens see a steady morning coffee rush and a lunch crowd, and they go through drinks and snacks at a fairly even pace.
Around the Bay, research campuses and the office towers of San Francisco, Oakland and San Jose run kitchens from morning to evening, often with people arriving in waves. Whether a kitchen feeds twelve people or two hundred, the order is sized to the number who actually come in on a normal day.
A standing order, set in one meeting.
Restocking starts with a short meeting in your kitchen. You tell us what the team reaches for, what goes stale untouched, how many people are usually in the office and what you want to spend on groceries each month. We turn that into a standing order with a quantity beside every item.
Allergies and diets go into the standing order from the start: gluten-free and dairy-free options, nut-free snacks, vegan choices, low-sugar drinks and decaf. If a request for oat milk or a certain tea keeps coming up, it joins the order. Groceries never run past the monthly figure you give us, and you can see what was bought on every visit.
Pricing in two parts.
The groceries come out of the monthly grocery figure you give us, so that side of the bill is in your hands. The service itself, the shopping, carrying, stocking and tidying, is priced on headcount, how often you want us in, the length of the order and how much tidying you want included. We look at the kitchen with you first, then put the service fee in a written quote.
Inside the order.
Snacks run from fresh fruit and nuts to chips, crackers, bars and something sweet for the mid-afternoon slump. Drinks cover still and sparkling water, juice, sodas, iced teas and milk for the coffee. The coffee station gets beans or ground coffee, filters, tea, creamer, sugar, sweeteners and stir sticks.
For serving, we keep cups, plates, bowls, cutlery and napkins on the shelf. Because everything is bought to the standing order, the cupboards hold what your team actually eats rather than a generic assortment that sits there.
What happens on a restock visit.
Each visit begins by clearing out anything past its date and wiping the shelves before new stock goes on. Newer items go to the back and older ones come forward, the fridge is filled to the counts on your order and the coffee station is set up again.
Before leaving, the person on the visit clears the coffee counter and gives the tables, the sink and the microwave a once-over, so the room is ready when people come in for their first cup. Every Fieldstone team member is background-checked.
Fitted around the cleaning schedule.
If Fieldstone also handles your office cleaning plan, the restock can be booked for a cleaning night: the kitchen is cleaned first, then filled, and it greets people in the morning stocked and in order. Offices that want fresher stock during the day can line restocking up with day porter services instead.
Restroom paper and hand soap are a different line of work. Our janitorial supplies service covers towels, soap, sanitizer and liners, so the restrooms and the kitchen can sit on one account.
Kitchens it is built for.
Offices of every size fit, from a ten-person suite to a floor with several kitchens. A coworking operator can use it to keep a shared kitchen full through a day of members arriving and leaving. It suits a clinic that wants a staff room ready for long shifts and back-to-back appointments, or a shop with a back room for people on their breaks.
A breakroom says something about how a business treats its people. A full fridge and a clear counter are small things, and they get noticed every morning.
A few useful answers
Common questions.
Can the standing order change between visits?
Yes. Send changes whenever you like and they apply from the next restock, whether that is a new snack, a dropped drink or a bigger order for a busy month.
Do you buy for staff with allergies or special diets?
Yes. Those needs are written into the standing order, and every restock is bought to them.
Is Fieldstone cleaning required?
No. Any office can book pantry restocking alone. If you add our cleaning later, the restock can move to one of those nights.
How do we see what was spent?
Each restock is recorded against your monthly grocery figure, so you can see what was bought and how much of the month’s amount is left.
Services