This depends on if you get food dropped off or through our in-home service. Drop-offs start around $50 $40 per meal, and in-home services start at $200 for 4 hours.

Payments can be made online through our software, Quickbooks or Zelle.

This happens all the time. We add a small fee of $15 per meal extra for added time and food costs.

You must give two weeks notice for regularly scheduled service changes to receive credit for future services. Within two weeks, you will receive 50%, and within one week, you will receive 25% credit. Less than 24 hours before, you will not receive any credit.

Absolutely. We can make pretty much anything allergen-free.

They last 3-5 days, and upon request, our meals include reheating instructions and expiration dates.

Our commercially certified kitchen space is located at 135 N Kedzie in The Hatchery, a food incubator. Our kitchen is private and sealed off to anyone besides us. Plus, it’s located in a corridor of our building that is gluten-free.

All of our ingredients are organic. We source from Natural Direct, a commercial supplier at Whole Foods. In season, we shop our fresh produce exclusively at the farmer’s market. Our menus and ingredients change with the season. We will also supplement with Whole Foods, Costco, Plum Market, and Fresh Thyme.

At the beginning of every client relationship, we send you onboarding documents to help us get to know your preferences. One of the documents is a food preferences survey. We look at that, your goals, and our intake notes to create a menu that is specific to your needs and likes.

We are only providing drop-off meal service.

Our minimum is $300 per week.

All of our services are monthly. We will occasionally accommodate one-off services at a higher rate.

Let us know immediately, and we will try to fit you into our next available time slot.

Yes, upon request.

We drop off food on Mondays, Tuesdays, and Thursdays between 5:30-7:30 pm.

Our founder, Sarah Russo, is a holistic certified personal chef with a BA in Social Work and Political Science. Sarah’s staff is well trained and experienced in the food industry. All kitchen staff are Serve Safe Certified and have Allergen Training.