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Taste |
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Lack of control over the quality of raw materials. |
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Manually driven and poorly controlled production processes. |
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No consistency in taste. |
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No concept of feedback or development of recipes. |
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We have a commitment
to quality with a QC department and in-house laboratory to enforce it. |
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The whole cooking happens through automation and in a closed system. This guarantees consistent taste,
every time. |
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We have developed our recipes through a rigorous feedback mechanism (50,000 feedbacks and counting). |
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We have an expert team
of best-in-class chefs
who continue to bring
ideas that translate into
delicious food. |
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Variety |
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Variety of menu is only notional, usually working through combinations of a limited number of cuisines and dishes. |
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Over-usage of specific vegetables like potato and cabbage on a regular basis. |
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Our menu options are creative and varied in the truest sense. Be it, Punjabi, Gujarati, Rajasthani, South Indian or Chinese - we are capable of mixing and matching the tastiest dishes from these cuisines. |
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Innovative and delicious dishes like Piri-Piri Puri, Chana Garlic Amritsari, Rajasthani Gatta Curry, Bhindi Do Pyaza, and Butterscotch Mava Barfi are just a small part of our exhaustive menu items. |
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Hygiene |
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No proper hygiene standards followed. |
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Vegetables may be cut on an open kitchen platform, washed using regular water and cooked in rusted utensils. |
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Workers hardly follow even basic personal hygiene practices. |
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We are India's only recipient of ISO 22000 Certification in
our field. |
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All our cooking and serving equipment are specially made from high quality 304-grade Stainless Steel. |
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Our cooking spaces have separate sections for each process. |
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The entire facility is ventilated through a large-scale air-cooling system with microparticle level filtration. |
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The waste generated in the cleaning and cutting of vegetables is removed through a comprehensive drainage system. |
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All our employees follow stringent hygiene standards that involves showering and sanitisation before entering the facility, custom designed uniforms and regular QC and hygiene inspections. |
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Quality of Raw Materials |
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Sub-standard raw materials may be used for economic considerations. |
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Raw materials are often stored in poor conditions with lack of temperature, humidity and pest control. |
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Our comprehensive purchasing process includes short-listing of recognised suppliers, followed by batch testing comprising moisture, adulteration, visualisation and protein test at our
in-house laboratory. |
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We have skilled and experienced agricultural commodities buyers who specialise in recognising
the best quality grains, vegetables, oils and dairy products. |
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The raw materials are stocked in our large storage facility that includes two specialised cold storage units that control temperature and humidity. |
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Our entire facility is
a pest-free zone with
regular inspection and maintenance. |
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Management & Systems |
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Complete absence of professional and qualified
management team. |
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Processes and systems, even if present, are manually driven. |
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Each functional area including purchasing, storage, production, quality control and logistics is managed by highly qualified professionals with a wealth of experience. |
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All processes are governed by world-class ERP software and other customised applications. |
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Cost |
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There is more to the cost than what meets the eye. Everyday operating costs of on-site kitchens (like labour, maintenance, storage infrastructure, food wastage, fuel, electricity, water etc.) are hardly ever accounted but are heavily paid for. |
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Sometimes in a bid to match a competitive price, the quantity and quality of the raw material and end product is compromised. |
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There are no hidden costs with us. |
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The price you pay includes diverse menus, dependable service and delicious meals. |
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