Three meals a day, a thousand kilometres from a supermarket.
On-site kitchens, catering crews and housekeeping that keep a camp comfortable around the clock.
Feeding a workforce in the desert is a supply chain problem before it is a cooking problem. Our own trucks bring the food in, our own kitchens cook it, and our own housekeeping teams keep the place fit to come back to at the end of a shift.
On-site kitchens
Fully equipped kitchens built into the camp, staffed by cooks who live on site rather than commuting from the nearest town.
Menus that suit the crew
Rotating menus built around who is actually on site, with dietary and cultural requirements handled as normal practice rather than as exceptions.
Cold chain and supply
Refrigerated storage on site and regular resupply runs on our own vehicles, so a remote camp is not living off whatever keeps.
Housekeeping
Daily cleaning of accommodation, offices and communal areas, with linen and laundry on a fixed rotation.
Hygiene and food safety
Documented cleaning schedules, temperature logs and waste handling: the things an audit asks for, kept up when nobody is auditing.
Around-the-clock service
Night shifts eat too. Meal service and support run to the site's actual shift pattern, not to office hours.
Catering & housekeeping
Planning a project in the field?
Tell us where the site is and how many people you need to house and feed. We will come back with a scope and a schedule.
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