Each week follows a consistent process:
- Menu is sent 72 hours before service (by 9:00 AM)
- Menu approval is due within 24 hours
- Grocery list is sent 48 hours before service (by 5:00 PM)
- Inventory confirmation is due 24 hours before service (by 5:00 PM)
No response by the deadline is treated as approval. We will proceed as planned to keep your service on schedule.
Please make sure your kitchen is ready to roll:
- Clear counters of non-essentials
- Empty the sink
- Unload the dishwasher so we can use it freely
- Wipe surfaces and sweep if needed
- Clear fridge space for your meals: 10-12 meals = half a shelf, 15+ meals = one full shelf or more
- Trash and recycling out of the way
- Clean hand towel out and ready to go
Our chefs operate on scheduled service windows to serve all clients efficiently.
If additional time is required to prepare the kitchen beyond the expectations outlined above (e.g., dishes in sink, countertops not cleared, dishwasher not emptied), a $100 kitchen reset fee may be added to your invoice.
Clients are responsible for providing their own clean, sealing food containers. Please have containers ready prior to service. We do not supply containers.
We sent a link to our recommended glass containers with locking lids in your intake form. Those work great and are what we suggest.
We love animals, but for safety and efficiency:
- Keep pets out of the kitchen during service
- Gate off the area or provide a heads-up if needed
- Ensure uninterrupted access to the kitchen and sink area
We clean everything we use:
- Dishes
- Counters
- Stove
- Sink
- Floors if needed
Your kitchen will be left in a clean, functional state. Please let us know in advance if anything is hand-wash only or should not go in the dishwasher.
Tell us how you prefer to hear from us. Weekly menus and grocery lists can be sent by text or email.
Business hours for menu approvals and service coordination are Monday through Friday, 9:00 AM to 5:00 PM. Messages received outside business hours are treated as received the next business day.
Operational deadlines apply even if messages are read late.
Service is billed on a weekly recurring subscription. Your card on file is charged automatically each week. No invoices to chase, no manual payments required.
Groceries are billed separately and charged to your card on file after each service, once the final cost is confirmed. By signing your agreement, you authorized us to charge your card for both service and groceries on this schedule.
Rescheduling requests must be made at least 72 hours prior to your scheduled service time. Changes within 72 hours may not be accommodated and may be treated as a cancellation per your agreement.
If your primary chef is unavailable, another qualified LiveGreensPDX chef may fulfill service to keep your schedule consistent.
Your first cook may take slightly longer as we calibrate preferences, portions, and kitchen layout. Future services will run more efficiently once your household profile is established.
All meals are packed in glass containers with sealable lids. The glass container is oven-safe. The lid is not, so remove it before putting anything in the oven. For the microwave, the whole container goes in, just keep the lid cracked to let steam escape.
Stovetop Water Bath (Recommended)
Our preferred method. Keeps proteins tender and sauces smooth without drying anything out.
- Place the sealed glass container in a pot of simmering water
- Heat for 8 to 10 minutes
- Water should be simmering, not at a full boil
Oven
Best for most dishes, casseroles, and grain bowls.
- Preheat to 350°F
- Remove the lid and place the glass container directly in the oven
- Heat for 12 to 15 minutes
Microwave
Works fine for a quick reheat.
- Leave the lid on but crack it slightly to let steam out
- High for 1 to 2 minutes
- Stir halfway through if possible
Storage
- Most dishes are good for up to 7 days from prep day
- Seafood is best within 3 to 4 days
- Fresher is always better when you have the option