Frequently Asked Questions

We serve schools, colleges, universities, hospitals, hostels, corporate offices, manufacturing plants, government institutions, and residential campuses across North India.

We maintain the highest standards through HACCP-compliant processes, FSSAI certification, regular staff training, random food testing, temperature monitoring, and comprehensive hygiene protocols.

Absolutely. We specialize in customized menus for diabetic, cardiac, renal, gluten-free, Jain, Satvik, high-protein, and low-calorie needs. Our nutritionists work closely with clients.

Our standard contracts range from 1 to 5 years depending on scope. We also offer trial periods and flexible engagement models.

Yes, we have experience operating in remote locations including industrial sites, rural institutions, and remote campuses.

We maintain detailed records of all allergies and dietary restrictions. Our kitchen staff is trained on allergen management with separate preparation areas when needed.

We offer flexible pricing including per-plate, monthly retainer, and cost-plus models. Pricing is customized based on meal count, menu complexity, location, and service level.

We have a multi-channel feedback system including digital forms, suggestion boxes, regular client meetings, and monthly surveys. Complaints are addressed within 24 hours.

Yes, all staff undergo mandatory training in food safety, hygiene, customer service, and operations. They hold valid food handler certificates and undergo regular health checkups.

For existing kitchen facilities, we can typically commence within 2-4 weeks. For new setups requiring kitchen design and installation, the timeline ranges from 4-8 weeks.