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Catering Units: We Assist
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Existing
Facility & Infrastructure: Gap identification- Course Correction. Minimum
interruption - Safe operation techniques.
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Flow,
Design & Choice in technology adoption with calibrated updation.
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Specific
area Intervention & Problem shooting. Technology & Systems improvement.
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Better
utilisation of resources, Identification of strengths & building USP.
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Cost
containment - Quality adoption techniques. ISO, HACCP & SQF facilitation.
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Resource
improvements: Material, Transport, Storage, Handling & Vendor facilities. -
Menu & Meal: Concept, Design, Balance, Planning, Presentation and Costing.
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Concept Orientation: Be Customer Appreciated Partner through training & support .
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Improve Productivity: Better performance & Conservation of resources.
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Hygiene & Sanitation: Improve resources, modes
& methods, Optimise Costs.
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Hazard & Safety: Hazard analysis, Improve Maintenance
& Operational Safety.
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Product & Services: Evaluation Analysis, Redesigning & Re-engineering.
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Appraisal & Monitoring: Evaluation techniques for continuous improvement .
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Start up Consultancy. : Infrastructure,
Systems & Technology Design Evaluation,
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