At the heart of exceptional industrial food catering service for an industrial plant lies a team of experienced culinary experts and FoSTaC-certified professionals, writes Rishikesh Dhodapkar, Business Head (Food Service) at FFS, which provides 600,000+ meals per month to its food service clients, 95% of which are for the medium-to-heavy industry segment.
Curating meal plans
Assess meal requirements: We begin by understanding the meal requirements of the workforce. We consult with nutritionists or dietitians to determine the ideal protein-infused meal plan based on factors such as age, gender, activity level, plant location and specific job demands. We ensure that the meals are not only delicious but also contribute to the workers’ long-term health.
Create tailored nutrient-dense meals: We collaborate with our client’s team to curate menus abundant in protein and equilibrium, tailored to satisfy the dietary inclinations and necessities of their workforce engaged in industrial sectors. Our offerings boast a generous presence of green vegetables and whole grains, thus furnishing vital nutrients that bolster immune functionality and facilitate recuperation.
Sourcing quality materials: We collaborate closely with suppliers who share a commitment to quality and consistency with a steady supply of fresh, wholesome ingredients. In an industry where reputation is paramount, sourcing quality materials is not just a practice for us – it is our commitment to excellence.
Hygiene and safety: Our commitment to food safety and hygiene is unwavering. We adhere to rigorous industry standards to ensure that every meal prepared and delivered meets the highest hygiene and safety criteria, minimising any potential health risks and ensuring the well-being of the workforce.
Feedback and adaptation: We regularly seek feedback from the workforce to assess the meal plan’s effectiveness and adjust the menu accordingly, and as per evolving nutritional needs.
Navigating time constraints in industrial establishments
In industrial food service, where large volumes of food are prepared and served daily, every second counts. Our expertise in efficient time management enables our kitchen staff to streamline their tasks, from prepping ingredients to cooking and plating dishes. This not only minimises waiting times for customers but also ensures that our kitchens are capable of handling high-demand periods without compromising the quality of the food. On the other hand, with production lines humming and machinery working tirelessly, workers sometime find themselves facing a pressing shortage of time, even when it comes to essential tasks like meals. In response to this challenge, our practice of delivering certain F&B items such as tea/snacks directly to the shop floor has emerged as a strategic solution to keep operations running smoothly.
Our outlook encourages exploration within the structured framework of industrial food catering, which comes alive during our exclusive events and food festivals. Our consistent staff rotation, regular training sessions, diligent audits and meticulous supervision collectively contribute to ensuring top-notch quality.