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刘妈当初因为儿子要到城市打拼，深怕他在外吃的不健康，刘妈决定离开生活多年的波德申，一同与儿子来到了钢骨水泥林立的吉隆坡，在兼顾儿子每日营养均衡下，还意外解锁与他人共享自家厨艺的成就，开启了包伙食的生意。
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時代變遷，香港生活節奏變得急速，外食比從前方便，更重要是人與人之間相處的情況也變了，包伙食的安排變得罕見。我曾經問了古洞某家醬園和上環海味店，都表示疫情後大家怕了聚集，改為各自叫外賣或外出吃飯了。
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工廠除了有「伙頭大將軍」負責煮飯以外，人數較少的工場則多採另一種安排，由學徒在「伙頭大將軍」或老闆娘的指導下煮飯（這可就真的有點像《舞妓家的料理人》）。無論是哪種安排，伙食基本都不錯，食材當天在街市採購，基本上有四䭛一湯──番茄燜紅衫魚、蒸肉餅、蒸排骨、冬瓜煲鴨件（包括鴨頭、鴨頸等下欄位）和冬菜蒸大魚等等，都是從那個年代起已經廣受歡迎的菜式。當然部分廠房空間有限，或者懶得煮，也會光顧包伙食服務。六十年代的港產片《郎如春日風》和《工廠少爺》等，都有描述工廠午飯的場面，工友們分別有帶飯、外食或者包伙食的，各適其適。
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