Daily Services

• Offers breakfast, lunch, dinner, and snacks daily.

• Provides catering services for corporate banquets.

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Menu Customization

• Weekly menu revisions in collaboration with corporate clients.

• Over 1,500 standardized recipes to choose from, with client suggestions welcomed and incorporated.

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Client Interaction and Issue Resolution

• Maintains personalized contact with Client, Admin, and HR departments.

• Adopts a prioritized problem-solving approach to handle on-site issues efficiently.

• Senior supervisors are deputed at client sites to oversee operations.

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Front-of-House (FoH) Staff

• Polite and well-trained FoH staff who undergo regular customer service training.

• Focus on delivering exceptional guest experiences.

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Transportation and Delivery

• Uses insulated food barrels (Cambro) to maintain temperature, aroma, taste, and hygiene during transportation.

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Hygiene and Safety Standards

• Mandatory use of caps and gloves by all staff during food preparation.

• Fresh meals are prepared daily at the base kitchen or client sites; any leftovers are discarded.

• Daily deep cleaning of the base kitchen using professional-grade cleaning agents and equipment.

• All new recruits are trained in personal hygiene and food safety before deployment.

• Regular inspections, pest control, and microbial lab tests are conducted as per FSSAI and WHO standards.

• Water sensory analysis and licensed vendors ensure high standards of hygiene and safety.

• Strict protocols are followed to avoid cross-contamination and food-borne illnesses.

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Natural and Authentic Food

• Committed to serving natural and real food, prepared with homemade masalas and without artificial colors, flavors, or enhancers.

• Food is cooked using simple, wholesome ingredients, just as it would be in a home kitchen.

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Quality Control

• Meals are prepared using a process-driven approach monitored by professional chefs and the Executive Chef.

• Raw materials are sourced directly from wholesale licensed vendors to ensure freshness.

• Internal quality control inspectors conduct regular checks on:

  • Staff and equipment hygiene.

  • Packaging and delivery processes.

  • General kitchen functions, monitored via CCTV cameras.