Services
Breakroom and pantry restocking
Coffee bars, snack shelves and drink fridges in staff breakrooms and tenant lounges, filled from your own shopping list on a recurring route and left tidy each time we leave.
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An amenity that runs itself.
Property teams hear about an empty coffee bar faster than almost any other building complaint. Continental Facilities purchases what your list calls for, from creamer and sweeteners to chips and paper plates, and refills the breakroom, pantry or tenant lounge on a recurring route. Nobody on your staff makes a store run, and nobody opens the cupboard to find it bare.
This is a separate service from our janitorial supplies, which cover restroom paper, hand care and dispensers. This service covers only what people eat and drink, plus the paper cups, plates and napkins needed alongside.
What we keep on hand.
- Coffee, tea, creamer, sweeteners and hot chocolate
- Still and sparkling water, juices, sodas and iced tea
- Packaged snacks: chips, crackers, bars, nuts, trail mix, cookies and fruit cups
- Kitchen paper and serveware: hot cups with lids, paper plates and bowls, napkins, coffee filters, stirrers and plastic utensils
Setting the list and the budget.
Setup begins with a walk of the space and a short conversation with whoever manages it. We note fridge and cabinet capacity, what people use now and what tends to expire unopened, then write a list with quantities. Preferences and dietary notes go on the list too: decaf for the late-afternoon crowd, dairy-free creamer, snacks made without gluten or nuts, and lower-sugar drinks.
You set a budget per month, and each order is built to fit inside it. As tastes change or headcount moves, the list moves with them, and staff or tenant requests come through your service manager.
Each restock visit.
On every visit the team checks stock against the list, rotates older items forward, pulls anything past date, refills the coffee bar and loads the beverage fridge, and restocks shelves and snack bins. Packaging is broken down and carried out with us.
Before leaving, the room is put back in order: tables and counters wiped, the sink and microwave cleaned, fridge shelves wiped, and trash and recycling emptied. The breakroom looks cared for even on days the janitorial crew is not scheduled.
Tenant lounges that help with leasing.
For a property manager, a shared lounge with fresh coffee and a full snack shelf is part of what the building offers. It is the space shown on tours, the place tenants meet clients and the room that hosts building events. Restocking keeps it presentable without adding a task to the management office, and the list can lean toward guest-friendly items such as single-serve coffee pods, bottled water and individually wrapped snacks.
Ahead of a tenant event or a leasing open house, ask your service manager for a one-time top-up on the next visit.
Paired with cleaning and porter coverage.
If Continental also provides janitorial or porter coverage at your property, restocking can share that schedule. Night crews leave the kitchen clean, the restock fills it, and a day porter can top up cups and coffee during busy hours. Staff and tenants see one consistent standard, and you work with one service manager.
Buildings that clean with their own staff or another contractor can still book the restocking by itself.
Who it suits.
The service fits corporate offices, multi-tenant buildings with a shared tenant lounge, business parks with a common café or break space, coworking floors, medical office buildings where staff take short breaks between patients, and retail and showroom teams with a back-room breakroom.
The service fits offices of any size, from a single breakroom to a multi-building campus. Whatever the size of the floor plate, the breakroom tends to be the one room everybody passes through during the day.
What sets the cost.
Purchases stay within the monthly budget on your list. Our service charge reflects occupancy, restock frequency, the product mix and how much lounge or breakroom upkeep you add. Multi-site accounts are priced building by building, so each property’s numbers stand on their own.
A few useful answers
Common questions.
Can tenants or staff request items?
Yes. Requests go to your service manager and are added to the next order when they fit the monthly budget.
Can restocking cover more than one floor or building?
Yes. Every breakroom or lounge keeps a separate list, and every location runs on one schedule under one point of contact.
Do we need Continental's cleaning to book pantry restocking?
No. It can run as a standalone service. If you also add our janitorial or porter coverage, both can run on a single calendar.
How do you handle dietary preferences?
They are written into the list at setup, for example oat or soy milk for the coffee bar, snacks without gluten or nuts, and drinks with less sugar, and those items stay on every order.
Services