Cafeteria Management & Sustenance
Decongesting cafeterias and ensuring the well-being of all stakeholders through stringent Health – Safety – Environment – Quality (HSEQ) standards.
A Brief Guide on Food Operations
A Senior Operations Executive (SOE) is stationed at the client location to carry out end-to-end daily food service execution.
Kitchen Visit
The SOE visits the kitchen 3–4 hours before the cafeteria opens, performing a detailed audit based on menu plan, HSEQ guidelines, quantity, quality, package verification, and tasting.
Vehicle Inspection
Before packed items are moved, an in-depth HSEQ analysis of the transit vehicle is carried out, along with final sign-off on the menu and manpower onboarding.
Cafe Audit & Setup
Once items are unloaded at site, another audit of infrastructure and personnel is done. Food is transferred to chafing dishes/Bain Marie and presentation is completed.
Cafe Operations
The SOE conducts a daily briefing with vendors, communicates continuously to avoid food shortages, and collects feedback from admins and employees.
Debrief & Prep
The SOE studies the day's feedback and operational incidents, sends a report to the vendor, client, and internal team, and prepares the next day's menu and plan.
Five Stages of Vendor Onboarding
Vendor Background Evaluation
Assessing & approving potential vendors via quantitative & qualitative assessments.
Compliance & HSEQ Audit
A comprehensive audit checking compliance to all necessary mandates.
Documentation & Training
Vendors marginally short of the required grade receive training.
Trials & Feedback
Sampling food trials and logging employee feedback.
Bucketing & Mapping
Each approved vendor is mapped against fixed parameters into tiers.
Vendor Gradation Process
Vendors are scored based on Compliance, Design & Facilities, Personal hygiene, Operational control, Pest Control, Waste Management, Cleaning, Sanitation, and Training.
Exemplary, all requirements documented and implemented.
Satisfactory, requirements fully implemented.
Needs improvement, not onboarded.
Not considered for onboarding.
*As standard practice, Fresh N Healthy onboards vendors who are either Grade A+ or Grade A.
HSEQ Sustenance Plan
Health & safety is our number one operational priority — placed first in everything we do. A strong safety culture protects the well-being of our customers, colleagues, and suppliers.
Designed considering FSMS, ISO & FSSAI requirements to ensure QHSE standards become a way of life.
Driving action items to closure with continuous Ops, QHSE, and Supplies monitoring.
Food Safety, Work Safety, COVID-19 trainings alongside internal & external base audits.
HSEQ Incident Reporting Standard
Low Impact Protocol
E.g., a few minutes' delay in serving food; resolved immediately on-site by SOE without escalation.
Medium Impact Protocol
E.g., hair found in a dish; handled immediately by the SOE with replacement dish & vendor warning report.
High Impact Protocol
E.g., foreign object in food; escalated immediately to senior management, vendor suspended & site audit triggered.
Unmatched Experience in Seamless Transition
Structured 10-Week Site Onboarding Timeline