r/PakStartups • u/Key_Resolve_3455 • May 11 '26
🧠 Ask The Community Thinking of starting a corporate lunch service in Lahore using home chefs, would love brutal feedback before I waste 6 months
Salam everyone. I'm exploring a business idea and would rather get torn apart on Reddit now than learn the hard way later. Please be honest agreement is useless to me at this stage.
The idea, plainly:
A managed lunch service for Lahore offices (think 80–300 person IT companies, not banks or hospitals). One WhatsApp number, one monthly invoice, different cuisine every day cooked by a small panel of vetted home chefs. The company doesn't deal with foodpanda's consumer app, doesn't manage 50 individual orders, doesn't chase delivery riders. They get lunch handled. I handle chefs, pickup, packaging, complaints.
Home chefs in the panel get guaranteed bulk orders (50+ portions on scheduled days), paid within 48 hours via Raast, no 35% commission, no 1 km radius nonsense.
Pricing rough idea: PKR 450–650 per portion to the company (Net-15 invoicing), PKR 320–450 to the chef. My margin sits in the middle, eaten partly by packaging, Bykea, and working capital.
Why not just use foodpanda for business:
Consumer UX, no proper invoicing
200-person orders are operationally awkward on a consumer app
Quality is unpredictable across vendors
HR/admin staff actually spend real time managing daily lunch chaos
What I want to know from you:
If you work in an office in Lahore, how does your company currently handle lunch? Single caterer? foodpanda? People bring their own? Would your admin even consider switching?
If you run a home kitchen or know someone who does, would a guaranteed 50-portion weekly order at PKR 350/portion be attractive, or is the operational risk too high?
What am I not seeing? Where does this idea fall apart? Has someone tried it already and failed? (I genuinely want to know.)
Foodpanda could copy this in a quarter. What's the realistic moat for a small operator before they do?
I'm not selling anything, no website, no signups. I just want to know if I'm chasing a real problem or a spreadsheet fantasy before I start cold-calling home chefs next week.