With operations partner Metro Cool Joint, we serve meals and café programmes across Bengaluru’s leading campuses, IT parks, airports and exhibition venues.
Since 2004
Infosys
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First Source
Hinduja Global
Bangalore International Airport
Infosys
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First Source
Hinduja Global
Bangalore International Airport
InfosysInfosys
Wipro
SAP
Sony
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Mindtree
Convergys
First SourceFirst Source
Aditya Birla Minacs
Fidelity
Hinduja GlobalHinduja Global
WNS
Oracle
Bangalore International AirportBangalore International Airport
VMware
BIEC
Names and marks identify organisations and venues where food programmes have been delivered. They are not a claim of current partnership or endorsement.
Office dining that still works on a Tuesday in the third week of the month.
We plan employee meals, meeting catering and cafeteria service around headcount, shifts and dietary mix — then run it with the same kitchen standard every day.
Daily meals and cafeteria programmes
Boardroom, training and town-hall catering
Rotating menus with regional and healthier options
Trust is built in the receiving bay, not in a tagline.
Temperature control, FIFO storage, trained crews and written SOPs. We align with FSSAI food-safety expectations and share process documentation during onboarding. Certification marks are shown only when independently verified.
We walk the location, kitchen access, power, water, guest flow and constraints.
02
Requirement Understanding
Headcount, meal type, diet mix, budget, timings and service style are locked in writing.
03
Menu Planning
A menu is designed for the room, the people and the cost — then tasted if needed.
04
Procurement
Ingredients are sourced to spec, received against quality checks and stored to FIFO.
05
Food Preparation
Prep and cooking follow recipes, batch plans and hygiene zoning.
06
Quality Checks
Taste, temperature, labelling and presentation are checked before service.
07
Service
Crews, counters and timings run to the plan. Hosts should not have to chase the kitchen.
08
Feedback & Improvement
After service we capture feedback and adjust the next menu or the next day.
Client notes
What operations teams tell us after the first month.
Lunch used to be the noisiest part of facilities. The menu cycle, the counters and the feedback loop now sit with one team — and the complaints dropped within a month.
They treated the conference like an operation. Tea breaks hit the agenda, dietary labels were on the table, and we were not mediating with the kitchen.
We needed a canteen that would survive three shifts, not a tasting menu. The costing was clear and the food stayed consistent through the week.
Talk to our team
Ready to plan catering that holds up in the real world?
Share headcount, date and location. We will come back with a clear menu and a quote — not a brochure dump.
