Services
Pantry restocking that keeps coffee on the shelf.
Breakroom and pantry restocking for Sonoma County, Sacramento and Stockton workplaces: Arbor buys the coffee, drinks and snacks, puts them away and leaves the kitchen tidy.
Request a quoteCall (707) 865-8026
Breakrooms from wine country to the valley.
Santa Rosa’s office market runs from the business park near the county airport to Fountaingrove and down into downtown suites, where a kitchenette is often the only shared room. In Sacramento, state agency offices and the private offices around Capitol Mall work long days, so a stocked breakroom gets used from early coffee to late snacks. Stockton, Lodi and the rest of our valley service area run on the same kind of breakroom, just with more shift work.
In each of those places someone usually ends up holding the grocery list, doing a big store run every few weeks and fielding requests for a different creamer. Arbor takes that over. We do the buying for your team, bring the order through the door, shelve it and leave the kitchen in good order.
Getting the order right.
The first step is a conversation about what people actually reach for. Favorites go on the order, and items nobody touches come off. Dietary needs fill in the rest: gluten-free, dairy-free, vegan, nut-free or lower-sugar options as your team needs them. A tasting room crew that wants cold water and something salty after a long Saturday gets a very different order from a Sacramento office that runs on espresso pods.
Groceries are bought within the spending cap you agree each month. When a new group joins or tastes drift, a short note changes the order for the next visit.
On the shelves.
- Snacks: almonds, dried fruit, crackers and cheese, granola, chocolate and seasonal fruit
- Drinks: spring and sparkling water, kombucha, iced tea, juice and soda
- Coffee and tea, ground, whole bean or pods, with creamer and sugar
- Kitchen goods: cups, plates, cutlery and napkins
Fruit and anything chilled are checked every visit. Anything close to its date is moved forward or taken off the shelf.
What happens on each visit.
Unloading the order is only part of the stop. Older stock is pulled forward so it gets used first, the fridge is sorted and cleared of anything past its prime, counters and tables are wiped, the coffee station is cleaned up, and empty packaging leaves with the recycling and compost.
People walk into a kitchen that feels cared for, not just full. If something in the room needs attention beyond a wipe, such as a fridge that is leaking or a coffee maker that has quit, we mention it to your office contact so it can be dealt with before it becomes a bigger problem.
With Arbor cleaning, or without it.
If Arbor already handles your nightly office cleaning, the pantry visit is set on the same calendar, kept as its own stop so the cleaning and the restock stay out of each other’s way. Sink-side towels and soap, plus bags for the kitchen bins, come through our janitorial supplies service on that same cycle.
If you only want the shopping and stocking handled, keep your cleaning as it is. Pantry restocking does not need a cleaning plan.
Workplaces it suits.
- Professional offices and tech teams with a shared kitchen
- Coworking spaces where coffee and snacks come with membership
- Medical and dental practices with a staff room off the hallway
- Tasting rooms, showrooms and stores where staff take breaks out back
A three-person suite and a building with a kitchen on every floor both work. How often we come and the size of the order grow with the team.
What sets the cost.
The cost comes in two parts. The groceries are bought within the monthly cap. The shopping, stocking and tidying are priced from:
- How many people use the kitchen, and how many days a week
- Kitchens and break areas to stock
- How often we restock
- Dietary items on the order
- Whether it is bundled with Arbor cleaning
A few useful answers
Common questions
Do we have to sign up for cleaning to get pantry restocking?
No. Restocking runs fine without a cleaning plan. If Arbor also cleans your building, the two are scheduled together.
Who controls how much is spent each month?
You do. You agree the grocery cap, and we shop within it, adjusting the mix to stay there.
Can a tasting room’s staff kitchen get its own order?
Yes. Each kitchen or break area can have its own order and visit cycle, even within one property.
What if someone on the team has a food allergy?
Tell us what to leave out and what to add. We buy around it and keep the order free of anything you have ruled out.
Services