Built for the household that runs out of week before it runs out of decisions
The kitchen started as a meal-prep counter inside a commercial gym, packing lunches for members between sets. When the counter outgrew the gym, it moved into its own commissary and kept the habit that made it work: everything measured, everything labeled.
A dietitian signs off on every weekly rotation before it goes into production, checking macro targets and allergen labeling against the standard, high-protein and vegetarian tracks.
Twelve people run the kitchen today: four cooks, three packers, two drivers, and a dietitian who has been here since the gym counter.
