The short version
- A meal prep page runs on a weekly clock: menu, cutoff, cook day, delivery day. Post each one on the same day.
- Show the real meals in the real containers, because people want to see what shows up at the door.
- Answer the practical questions: portion size, allergens, how to reheat, where you deliver.
- Keep nutrition claims plain. Describe ingredients and portions, and don't promise weight loss or health results.
It's Thursday night and a busy parent is staring at an empty fridge. They search for a meal prep business social media page, find yours, and see the menu is from 3 weeks ago. They're not sure if you're still open, so they order pizza.
A meal prep business runs on a calendar. These ideas follow it, from menu drop to delivery day. Change the [brackets] and post. Food makers and caterers have similar rhythms, so see our catering post ideas and food brand post ideas too.
What meal prep posts need to do
- Post the menu and the order cutoff together, so people know when to act.
- Show the actual containers, labels and portions.
- Name your delivery or pickup days and your area.
- Say what's in each meal, including common allergens.
- Reply to questions the same day, because meal prep customers ask before they order.
Cook day, packing and delivery post ideas
Cook day
Sunday in the kitchen: [number] pounds of chicken, [number] trays of vegetables and [number] containers of rice. Everything is cooked fresh, then packed and labeled.
Photo: Trays of food coming out of the oven.
Packing line
Packing line, 4pm. Every meal is weighed, sealed and labeled with the date and the heating instructions. [Name] on seals, [name] on labels, me on the bag.
Photo: The line of containers on the counter.
Delivery routes
Delivery is Monday and Wednesday evenings in [town], [town] and [town]. We'll text you a window. Want to be added to a route? Message us your zip code.
Photo: Bags loaded in a cooler in the car.
Cooler on the porch
Not home? No problem. We leave your meals in an insulated cooler on your porch with ice packs. Return the cooler on your next order.
Photo: A cooler on a porch step.
Allergen, reheating and portion post ideas
Every meal prep customer asks the same questions. Post the answers once and pin the best one. For tips on replying, see how to reply to Facebook comments as a business.
How to reheat
How to heat your meals: microwave for [number] minutes with the lid vented, or oven at [temperature] for [number] minutes. Stir halfway. Let it sit a minute.
Photo: A container being opened after heating.
Allergens
Every menu lists the major allergens in each meal. Our kitchen handles [allergens], so we can't promise a meal is free of them. Tell us your allergy and we'll tell you honestly what works.
Photo: The menu card with allergen notes.
Portion size
Portion size, shown with a fork for scale. Most meals are around [number] ounces. If you want a bigger one, ask for a large for $[price] more.
Photo: An open container next to a fork.
How long it keeps
Our meals keep up to [number] days in the fridge. Freeze what you won't eat by [day]. Date is on each label.
Photo: A fridge shelf with the containers stacked.
Customer and kitchen story post ideas
Why I started
I started cooking meals for [people] because [short reason]. Now I cook for [number] families in [town]. Thank you for trusting me with your dinner.
Photo: The cook in the kitchen, mid-prep.
Customer thanks
[First name] told us this week: "[short quote]." That makes the 4am cook day worth it. Thank you.
Photo: The meals going out the door.
Sourcing
This week's chicken is from [supplier] and the peppers are from [farm]. Buying local costs a bit more. We think it shows.
Photo: Produce from the supplier on the counter.
Behind the lid
Hidden detail: we write each customer's first name on the lid of their first order. It takes a minute and it's how we remember you.
Photo: A lid with a name written in marker.
Reviews seal the deal for people who've never ordered. How to ask customers for reviews shows when to ask and how.
A simple week of meal prep posts
The weekly clock
- WedMenu dropThe five meals, prices and the cutoff.
- FriCutoff reminderLast call with the order link.
- SunCook dayA photo from the kitchen.
- MonDelivery dayRoute, windows and cooler tips.
Do
- Repeat the cutoff in every menu post.
- Show the containers people will actually get.
- Answer allergen questions honestly.
- Say which towns you deliver to.
Don't
- Promise weight loss or health results.
- Give diet advice to individuals in a post.
- Post last week's menu as if it's current.
- Share a customer's address or full name.