A Toronto-based office catering startup is positioning itself at the intersection of workplace culture and the return-to-office push, arguing that companies are underestimating the role food plays in employee engagement and collaboration.
Nüu Catering, launched last October, operates a platform that connects offices with more than 50 local restaurant brands across Toronto, focusing on recurring meal programs for workplaces with between 20 and 200 employees.
Co-founder Fahim Ahmadi said the company was developed in response to changing office dynamics as more employers increase in-person attendance requirements.
“Returning employees to the office is only part of the equation,” Ahmadi said in an interview. “What actually shapes culture and performance is the everyday experience once they’re there.”
The startup enters a market where employers are increasingly trying to improve the in-office experience while balancing hybrid work expectations. Ahmadi said food has become an overlooked part of that equation, particularly when companies rely on what he described as uninspired or repetitive catering options.
“When they order from boring places — cold sandwiches or cheese platters — people don’t gather or engage,” he said. “We want to make office culture fun, and food is the fun part.”
Ahmadi said the business model differs from consumer-focused delivery platforms because office catering orders are typically placed in advance and outside peak restaurant hours, helping restaurants generate more predictable daytime sales.
Drawing on nearly two decades in the restaurant industry, including 16 years operating his own restaurant, Ahmadi said he saw catering as a segment many independent restaurants struggled to fully capitalize on.
“Office catering is different from platforms like Uber Eats or DoorDash, where orders come during peak hours,” he said. “Catering orders are usually placed before lunch, which helps build momentum for restaurants.”
The company acts as an intermediary between offices and restaurants, handling ordering logistics, scheduling and customer service. Ahmadi described the platform as an “operating system for office catering,” aimed at reducing administrative work for executive assistants and office managers who often coordinate food orders alongside their regular duties.
The company’s recurring business programs allow offices to automate weekly meal scheduling and invoicing while rotating cuisines and restaurant partners.
“Our sweet spot is for 20 to 200 staff, especially recurring orders,” Ahmadi said. “Our business is built on recurring programs where companies order weekly, with different cuisines each time.”
Ahmadi said Nüu selectively partners with smaller independent restaurants rather than large chains, using criteria that include food quality, packaging, customer reviews and delivery reliability.
“We partner only with top restaurants in the city based on reviews and ratings,” he said. “We’re selective about who we onboard.”
The company also removes restaurant partners that fail to meet operational standards, including repeated delivery delays, packaging issues or customer complaints.
Beyond food delivery, Ahmadi said the company is attempting to differentiate itself through workplace engagement features. Orders can include conversation-based card games, designed to encourage interaction among employees during team lunches.
The company also emphasizes dietary accommodations and healthier menu options, including Mediterranean bowls and salads, alongside complimentary bottled water with orders.
“We believe in technology backed by humans,” Ahmadi said. “Even with AI, human interaction is key, especially with food.”
Each catering order includes what the company describes as a concierge-style service, with direct communication around dietary restrictions, allergies and order customization.
Although the company remains in its early stages, Ahmadi said it has already secured recurring corporate clients.
He declined to disclose specific order volumes but described growth as steady since launch.
“We’re still a startup, so not massive numbers yet, but strong volume,” he said.
The business currently operates across Toronto using a network of drivers and teams focused on sales, software development and marketing.
Ahmadi said the company spent roughly two years developing the concept before launching publicly in October, timing the rollout to coincide with broader return-to-office trends.
He believes employers are increasingly looking for practical ways to encourage workers to spend more time in the office without relying solely on mandates.
“Food can be a reason for people to come back together,” he said. “Like offering bi-weekly lunches.”
The company is also exploring expansion opportunities in the United States, particularly among technology startups in California, where Ahmadi said workplace culture initiatives tend to be more established.
“We’ve been working with tech startups in California, where office culture is very strong,” he said. “People stay in the office because they enjoy the environment — food, games, social interaction.”
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