Services
From a single hostel mess to multi-site corporate contracts, Foodking takes over the whole job — menus, people, kitchens, hygiene and reporting — so you never have to think about food again.
Colleges · hostels · medical colleges
Full mess and cafeteria operations for residential campuses — three to four meals a day, 365 days a year, for hostellers who will eat with us for four years.
Offices · campuses · government
Turnkey employee dining run to your SLA — breakfast to late shift, with pantry service and meeting catering that keeps your people on campus and happy.
Bulk cooking · transported meals
Large-format kitchens that cook in bulk and deliver hot to sites without a kitchen of their own — the backbone behind every Foodking contract.
How a new Foodking contract is set up. Most sites go live within two to three weeks of signing.
| When | Stage | What happens |
|---|---|---|
| Week 0 | Site survey | We visit, count heads by shift, inspect the kitchen and agree service levels with your administration. |
| Week 1 | Menu & costing | A rotational menu and per-plate costing built around your people, budget and kitchen. |
| Week 2 | Mobilise | Trained cooks, supervisors and service staff deployed; equipment, stores and suppliers set up. |
| Day 1 | Go live | First service, with a Foodking operations manager on site through the first weeks. |
| Monthly | Review & audit | Hygiene audits, feedback-committee reviews and a report that shapes the next month's menu. |
Feeding thousands of people three or four times a day leaves no room for improvisation. This is the routine a typical Foodking kitchen runs, 365 days a year.
When thousands of people eat from one kitchen, safety is not a department. It is the job.
Every kitchen runs under FSSAI licensing with documented food-safety procedures.
Personal hygiene, surface sanitation and pest control signed off every shift.
Raw-material receipts, cooking and holding temperatures recorded for every service.
Cooks and service staff trained on standard recipes, portioning and courtesy.
Samples of every dish kept for 48 hours for traceability.
Mess committees, feedback registers and regular reviews with your administration.
Rotational menus planned with nutritionists and your feedback committee: regional favourites for every student and employee, with Jain, diabetic and other special diets on request.
Request a proposal
Share your headcount and location. Our team will visit, plan a menu and send a costed proposal — usually within 48 hours.