Fresh Fuel Start a plan

Chef-cooked meal prep · Austin

21meals a week,
cooked fresh
and delivered.

Six glass containers of this week's meals on a stone counter: miso salmon, chicken shawarma, turkey chili, peanut tofu soba, flank steak with chimichurri and overnight oats
Flank steak, sweet potato, chimichurri610 kcal · 46 g protein

Plan FactsDelivered Sun & Wed

Meals a week

7 breakfasts7 lunches7 dinners

Sunday drop12 meals

Wednesday drop9 meals

Per meal $11.90Week $249.90

Delivery and the glass included. Pause any week.

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The idea

Meal prep, minus your Sunday.

You know the routine: four hours of chopping, eight containers of the same chicken, and by Thursday nobody wants it. We do the prep for you, twice a week, from a real kitchen in East Austin, with a chef who changes the menu every Thursday. You open the fridge and eat.

  • 2deliveries a week, so nothing sits more than four days
  • 24meals on the menu, new every Thursday
  • ±5 gevery portion weighed, so the label is right

On every lid

Weighed, not guessed.

Every portion goes on a scale on the line: the steak, the sweet potato, even the spoon of chimichurri. So the numbers on the lid are the numbers in the glass, whether you count them or not.

Three cooks portioning flank steak, sweet potato and green beans into long rows of glass containers in the Fresh Fuel kitchen
Sunday, 6:40 AM, the line in East Austin

Meal Facts

Flank steak, sweet potato, green beans, chimichurri

1 container468 g

Calories610

per meal

Protein46 g

Total carbohydrate48 g

Fiber8 g

Sugars11 g

Total fat24 g

Saturated fat6 g

Sodium640 mg

In it: flank steak, sweet potato, green beans, parsley, cilantro, olive oil, red wine vinegar, garlic, oregano, chile flakes, salt, pepper.

Cooked Sun Nov 8Eat by Wed Nov 11Heat 2:30 min, lid off

How it works

One week, two drops.

Meal prep tastes best inside four days, so we never ask it to last seven.

  1. 01

    Thursday, noon

    Pick your meals

    Choose Sunday’s meals by Thursday noon and Wednesday’s by Monday noon. Skip it, and Marcus picks for you from what you like.

  2. 02

    4:00 AM, drop day

    Cooked that morning

    Eleven cooks, one long line. Every portion weighed into glass, lidded and labeled by 11.

  3. 03

    2 to 6 PM

    At your door

    In a cobalt cooler bag with ice packs. A text with a photo when it’s down, and it stays cold until midnight.

  4. 04

    Next drop

    The glass goes back

    Rinse the empties, put them in the bag on your step. We swap it for a full one.

A cobalt cooler bag waiting on the limestone step of a white Austin bungalow, an agave by the door
Wednesday, 3:12 PM, Travis Heights
Last drop's empty glass containers, rinsed and stacked in a cobalt crate on a front step
The glass goes back
Hands lifting the lid off a chicken shawarma lunch at a picnic table under a live oak by the lake, a road bike behind
Tuesday, 12:30 PM, on the lake
Chef Marcus Reyes in a cobalt apron holding a sheet pan of roasted sweet potato and broccolini in the Fresh Fuel kitchen

The kitchen

Hi, I’m Marcus.

I cooked breakfast for a downtown hotel for eight years: four hundred plates before 10 AM, every one the same. It turns out that’s exactly the skill meal prep needs.

In 2020 the twelve people in my Saturday running group asked if I’d cook their lunches for the week. I rented a kitchen in East Austin for one morning, bought a hundred glass containers and drove them around in my truck. Two years later it was six hundred people and two drops a week.

We’re eleven cooks now, still in East Austin, still in glass. I write the menu every Thursday, and nothing goes on it that I wouldn’t eat four days in a row.

  • 1,900meals out the door every week
  • 11cooks, one line, one scale each
  • Licensedcommercial kitchen, City of Austin

Plans

Pick a size. Pause any week.

The more meals, the less each one costs. Delivery and the glass are included, and there’s no sign-up fee.

  • Plan FactsDinners only

    7meals a week

    Breakfasts0

    Lunches0

    Dinners7

    Sunday + Wednesday4 + 3

    Per meal $13.50Week $94.50

    Seven dinners. Breakfast and lunch are on you.

    Start with 7

  • Plan FactsLunch and dinner

    14meals a week

    Breakfasts0

    Lunches7

    Dinners7

    Sunday + Wednesday8 + 6

    Per meal $12.50Week $175.00

    The workweek, handled, and the weekend too.

    Start with 14

  • Most chosen

    Plan FactsEvery meal

    21meals a week

    Breakfasts7

    Lunches7

    Dinners7

    Sunday + Wednesday12 + 9

    Per meal $11.90Week $249.90

    Breakfast, lunch and dinner, seven days.

    Start with 21

Plant-based, pescatarian or no dairy: same prices, tell us when you start.

Reviews

4.9 from 412 Austin regulars.

  • “I stopped buying lunch downtown. That’s about $70 a week back, and the shawarma is better.”

    Danielle R.East Austin · 14 a week

  • “Night shifts, three kids. Sunday’s bag is in the fridge before they’re home from soccer.”

    Tomás G.Pflugerville · 21 a week

  • “The macros on the lid are why I signed up. The chimichurri is why I stayed.”

    Kara L.Zilker · 21 a week

  • “I’m on a road bike four mornings a week. Breakfast tacos at 6 AM, no thinking.”

    Ben W.Hyde Park · 14 a week

Delivery

All of Austin, twice a week.

Sundays and Wednesdays, 2 to 6 PM, free inside the ring. Georgetown, San Marcos and Dripping Springs are $5 a drop.

  • Downtown
  • East Austin
  • Mueller
  • South Congress
  • Zilker
  • Hyde Park
  • Round Rock
  • Cedar Park
  • Pflugerville
  • Bee Cave
  • Buda
  • Manor
© OpenStreetMap contributors
Austin, Round Rock to Buda Sunday and Wednesday, 2 to 6 PM. Free inside the ring. Open the map

Questions

The fine print, in big print.

Is anything frozen?

Never. Everything is cooked the morning it’s delivered and kept cold, not frozen. That’s why we deliver twice a week: Sunday’s meals are for Sunday to Wednesday, Wednesday’s for the rest of the week.

How do I heat them?

Lid off, two to three minutes in the microwave, or 12 minutes at 350°F in the oven. The glass handles both. The oats, salads and anything with “cold” on the lid don’t need heating at all.

Can I pick my own meals?

Yes, from 24 meals a week, until Thursday noon for Sunday and Monday noon for Wednesday. If you don’t, Marcus picks from what you’ve told us you like, and never repeats a meal in the same week.

What about allergies?

Every meal lists what’s in it on the lid. Our kitchen cooks with peanuts, tree nuts, shellfish, dairy, eggs and wheat, so we can leave them out of your meals but can’t promise a trace-free kitchen. For a serious allergy, text us first.

Can I pause or cancel?

Any week, from your account or by text, until Thursday noon. No fee, no phone call, no “are you sure” emails.

What does the glass cost?

Nothing, as long as it comes back. Leave the empties in the bag at your next drop. A container that doesn’t come back in two weeks is $6.

Start a plan

Your first bag, this week.

Pick a plan and your first drop. $20 holds it and comes off the first week. We text you to pick your meals, or Marcus picks from what you like.

  • 21 meals$11.90 each · $249.90 a week
  • 14 meals$12.50 each · $175.00 a week
  • 7 meals$13.50 each · $94.50 a week
  1. 1Service
  2. 2Day and time
  3. 3Details
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