Your catering invoice isn't the whole cost.
Queue time, food waste, complaint-chasing and vendor management quietly cost more than the food itself. Calculate what your current operation is really costing you.
QUEUE TIME
15 min/day average excess queue per employee = nearly two full-time salaries lost to standing in line each year.
FOOD WASTE
15% of paid-for food goes uneaten when menus aren't planned around real consumption data.
ADMIN DRAG
12+ complaints your HR and admin teams chase monthly — plus the overhead of managing a vendor who needs managing.
Calculate your current operational leakage.
Takes 60 seconds. No contact details needed.
Estimated Hidden Costs
How this calculation works
This calculator uses conservative industry benchmarks to highlight the indirect costs of an unmanaged catering program. Productivity loss assumes average employee cost per hour distributed across queue delays. Food waste calculates the pure commercial value of discarded food. Admin overhead assumes HR/Admin staff spend ~1.5 hours per complaint managing vendors and pacifying employees.
Disclaimer: These figures are estimates intended for illustrative purposes. Actual costs will vary based on specific operational parameters and industry.