Wellness Calculator
Estimate your office fruit programme.
Servings, boxes and monthly cost — an instant, no-obligation estimate.
Seasonal produce, priced per serving — adjust the inputs below.
Corporate OrdersView all
Corporate WellnessDaily fruit programmes for offices across NCR.
Event ManagementMango Manias, town halls & festive activations.
RestaurantsProduce supply planned around food-service requirements.
HospitalsPatient-friendly fruit trays with strict hygiene.
Educational InstitutionWholesome fruit programmes for schools & campuses.- NGO, CSR & InstitutionalFresh-produce supply planned for institutional and community requirements.
Gifting SolutionsPremium hampers for clients, employees & festivals.
Wellness calculator
Estimate an office fruit programme in minutes.
Adjust team size, weekly frequency and servings to create an indicative starting point for an FPS workplace programme.
- Instant serving and box estimate
- Indicative planning figure, not a final quotation
- Final menu, pricing and delivery based on your requirements
Wellness Calculator
Estimate your office fruit programme.
Servings, boxes and monthly cost — an instant, no-obligation estimate.
Seasonal produce, priced per serving — adjust the inputs below.
Reading the result
What the estimate is telling you.
01
A starting point
The figure shows the scale of a programme, not its final cost. It helps you frame an internal conversation.
02
Per-day thinking
Quantities are easier to judge per programme day than per month, especially for hybrid teams.
03
Room to adjust
Real consumption differs by office culture. The first weeks of service settle the true number.
04
Seasonal variation
The mix shifts through the year, which changes both selection and volume.
What shapes a programme
Five factors that move the number.
Attendance pattern
Full-time, hybrid or shift-based attendance changes how many servings are needed each day.
Serving style
Whole fruit in a pantry behaves differently from prepared fruit served at a counter.
Produce mix
Everyday fruit, seasonal specialities and selected exotic produce sit at different levels.
Frequency
Daily service keeps produce freshest; weekly drops need storage and rotation.
Service points
Several floors or pantries need separate quantities rather than one shared total.
Events
Activation days sit on top of the recurring programme and are planned separately.
Portions and variety
Getting variety right matters as much as volume.
Teams engage with a programme when the selection changes. A little planning keeps interest up without complicating the service.
- Rotate the mix so the same fruit does not repeat every day
- Balance familiar everyday fruit with seasonal highlights
- Keep easy-to-eat options for meeting rooms and desks
- Add prepared fruit where whole fruit is not practical
- Plan slightly higher volume for the first weeks
- Review consumption with your pantry team regularly
Rollout
From estimate to a running programme.
- 01
Estimate
Use the calculator to frame the scale of your programme.
- 02
Requirement call
Share attendance, working days and pantry setup with the FPS desk.
- 03
Written scope
Receive a proposal covering mix, frequency, servings and delivery.
- 04
Pilot and review
Run the first weeks, then adjust quantities and selection.
Suitability
Where the calculator helps most.
It is designed for internal planning conversations — budget discussions, facilities reviews and wellness proposals.
- HR teams building a wellness case internally
- Facilities teams sizing pantry capacity
- Finance teams framing an indicative budget
- Offices comparing daily and weekly rhythms
- Multi-floor sites planning per service point
- Organisations planning a seasonal activation
Questions
Calculator questions, answered.
Is the estimate a quotation?
No. It is an indicative planning figure. A quotation follows once the produce mix, frequency and delivery arrangement are confirmed.
What should I enter for team size?
Use the number of people typically in the office on a working day rather than total headcount, especially for hybrid teams.
How many servings per person should I plan?
Start with one serving per person per programme day and adjust after the first weeks, when actual consumption becomes clear.
Does the estimate change with the season?
The produce mix changes through the year, so quantities and selection are revisited as seasons shift.
Can the same estimate cover several floors?
Run it per floor or service point when produce is distributed separately — it keeps each pantry's quantity realistic.
What happens after I have a figure?
Share it with the FPS desk along with your working days and pantry setup, and you'll receive a written scope to review.
Next step
Turn your estimate into a written scope.
Send the figure along with your working days and pantry setup, and the FPS desk will prepare a tailored proposal.