Local, fresh vegetables are procured on a daily basis. We follow FIFO and FEFO methods when issuing raw materials for production in order to identify, store and retrieve raw materials in a manner that reduces waste.
75 quality checks prior to, during and after the cooking process occur to ensure hygiene, quality of service and taste.
Food is at an optimum 65 degrees when it is served to the children. There is a direct correlation between the temperature of the meal and consumption – the hotter the meal, the higher the consumption.
Cuisine is catered to the local palate, making it more appealing to children. For example, North Indian cuisine is roti-based and South Indian cuisine is rice-based.
Menus are rotated every 30 days.
We follow Good Manufacturing Practices (GMP) and are subject to monthly inspections.
Kitchens employ gravity flow mechanisms and fresh fruits & vegetables are processed via high-speed, mechanized cutters on conveyor belts, to minimize the need for human handling.
We use stainless steel 304 grade vessels that are steam-sterilized to pack the food prior to being transported.
Vehicles use a puffed body to reduce temperature loss and a honeycomb structure to hold vessels upright, to retain freshness.
Logistic charting for route optimization for safety and on-time delivery.
Our specialized, GPS-equipped vehicles are heat and dust insulated, ensuring food arrives hot and fresh.
Each vehicle successfully delivers over 150,000 meals in 6 hours, daily.
We receive feedback from schools on a daily basis.
Quality Officers review feedback and initiate appropriate improvement actions.