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We employ highly skilled people across a range of roles as our brand value attracts the best talent that is passionate, committed and operates in unison with the client’s goals.
We employ highly skilled people across a range of roles as our brand value attracts the best talent that is passionate, committed and operates in unison with the client’s goals.
Our unmatched dedication to client stewardship raises the bar on hospitality, inspired by a warm, welcoming and accommodative approach.
Our unmatched dedication to client stewardship raises the bar on hospitality, inspired by a warm, welcoming and accommodative approach.
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We deliver to high standards and across a range of settings through continuous training to stay updated with the trends and be better leaders to provide quality food & hospitality
We invest in developing technologies to make our offering world classthrough automation of kitchens, menus engineering to fit current and emerging trends & formats, contactless dining technology and approve standardization & controls.
We understand and comply to there levant legislations regarding food hygiene, health & safety, allergens information, etc. throughout comprehensive Food Safety Management System.
Providing services to a range of clients enables us to achieve economies of scale and greaterbuying power with suppliers.
We deliver to high standards and across a range of settings through continuous training to stay updated with the trends and be better leaders to provide quality food & hospitality
We invest in developing technologies to make our offering world class through automation of kitchens, menus engineering to fit current and emerging trends & formats, contactless dining technology and approve standardization & controls.
We understand and comply to there levant legislations regarding food hygiene, health & safety, allergens information, etc. throughout comprehensive Food Safety Management System.
Providing services to a range of clients enables us to achieve economies of scale and greater buying power with suppliers.
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Food Safety Management system based on SS 590 (HACCP) and ISO 22000
Child Safety Policy compliant with POCSO Act to ensure safety of school children.
Local labour laws of the state governments.
FSSAI License and Fire NOC for central kitchens.
Kitchen Automation
App for meal booking and other user functionality.
Software driven process to organize orders, products, production and dispatch.
Contactless ordering & service
Vending Systems
Monthly and Quarterly Reviews are conducted.
Feedforward control measures to foresee trends and adjust inputs in advance.
Feedback analyses to identify and address gaps.
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Hygiene officers deployed at each manufacturing unit. | Quarterly external audits by certifiedexperts. | In-house nutritionist
Strict adherence to the Food Safety Management System. | Effective handling of sensitiveing redients & allergens. | Food temperature maintained as per global safety norms. Separate sections and colour coded equipment for Veg & Non Veg Food
house lab with microbiologists for stringent food testing. | Periodic lab tests and swab tests. Regular sample collection and storage.
Hygiene officers deployed at each manufacturing unit | Quarterly external audits by certifiedexperts | In-house nutritionist
Fleet of in house regular and refrigerated food trucks | Cambro Boxes to ensure safe transit.
Regular Training, upskilling and apprenticeships | Training on emergency response systems |Training on Hospitality standards | Training of Food Safety Management System
Proper sanitization upon receipt. | Appropriate storage with temperature controls. | Shelf life labeling and monitoring.
Fleet of in house regular and refrigerated food trucks. | Cambro Boxes to ensure safe transit.
Strict adherence to the Food Safety Management System. | Effective handling of sensitiveing redients & allergens. | Food temperature maintained as per global safety norms. Separate sections and colour coded equipment for Veg & Non Veg Food
Hygiene officers deployed at each manufacturing unit. | Quarterly external audits by certified experts. | In-house nutritionist
Proper sanitization upon receipt. |Appropriate storage with temperature controls. | Shelf life labeling and monitoring.
