FOR HR, FACILITIES & SUSTAINABILITY TEAMS

A benefit your people enjoy.
A programme you can manage.

Replace pantry guesswork with a considered food benefit, a clear budget and one team taking care of daily operations.

YOUR PEOPLE. YOUR PANTRY. YOUR CONTROL.

Employee perks, minus the paperwork.

Build a fairer food benefit with allowances that fit your people and your budget.

Your subsidy, your rules

Plan daily, weekly or monthly credits by employee tier, department or attendance.

A more equitable benefit

Make allowances clear, consistent and easy for employees to use.

Spending you can understand

Review utilisation, popular items and consumption trends in one place.

FreshPantry CorporateSample dashboard
Your pantry at a glanceThis Month

Monthly subsidy budget

RM 19,200100 people · 16 office days

Meal transactions

1,600Planning example
Illustrative weekly pantry usage
Preview only · Live reporting requires device and account integration.
FROM FIRST VISIT TO FIRST LUNCH

A rollout built around your workplace.

STEP 01

Assess your office

Review headcount, pantry space, power, connectivity, food preferences and sustainability priorities.

STEP 02

Agree your programme

Choose a placement model, menu mix, allowance policy and service plan. Confirm badge and payment integrations.

STEP 03

Pilot, measure, improve

Test the employee journey, collect feedback and establish a baseline before expanding.

PUT YOUR PANTRY INTO PERSPECTIVE

Better perks. Clearer numbers.

Move the sliders to explore a plan for your team. See the budget and the potential impact, side by side.

Tell us about your workplace

201,000
RM 0RM 30
1 day7 days

YOUR ESTIMATED MONTHLY PLAN
RM 19,200/ month

Employee subsidy budget · 1,600 meals

38 hours

Potential admin time saved / month

320 kg CO₂e

Illustrative avoided emissions / month

1,200 km

Illustrative car-emissions equivalent

14.5 tree-years

Annual absorption equivalent; no trees are planted

Suggested starting point: 2 smart units
Let’s Build Your Pantry Plan

Planning estimates only, excluding equipment, service fees, electricity and tax. Budget = employees × participation × days/week × weeks/month × subsidy. Assumed equivalences: 0.267 kg CO₂e/km and 22 kg CO₂/year per tree. Avoided emissions are hypothetical comparisons, not certified offsets or deductions from your Scope 3 inventory. Final capacity and benefits depend on menu, attendance, fridge specification and measured baseline. Read the methodology.

A FEW GOOD QUESTIONS

Curious?
Let’s clear it up.

From setup to your team’s first lunch, we’re here to make it simple.

Ask us about your workplace

A better workday starts
with a better pantry.

Let’s find the right FreshPantry setup for your team.

Book Your Free On-Site Assessment