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Our Food

Menu Design arrow down

  • BALANCED MENU: Wholesome & Familiar menu range of nutritious meals and snacks for diverse needs.
  • STANDARDIZATION: Standardization and consistent product quality.
  • SIMPLE OPERATIONS: Timely and effective food services delivery model.
  • HIGH YIELD: Decentralized Cooking: Ensuring Food Safety, Taste and Quality is maintained.
  • QUICK SERVICE: Preferred employment to female workforce from within the community.
  • FOOD SAFETY: Improved Food Safety across Value Chain.
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How Does It Work?arrow down

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Food Safety Across Value Chain arrow down

Sourcing
  • FSSAI Registered Vendors
  • Stringent HSE Policies
  • Multiple Quality Checks
Processing
  • ISO 22000:2005 certified
  • Shelf-Life Testing
  • Pesticides/ Adulteration/ Toxin Testing
  • Microbiological & Chemical Testing
  • Zero Use of Additives
  • In-House R&D Facilities
  • Collaboration with NABL Accredited Labs
Storage
  • Good Storage Practices
  • FIFO method implemented and followed
  • ISO compliant for storage practices
  • Equipment and Work Layouts-GMP Standards
  • Proper & Safe Inventory Management
  • Structured Distribution System
Processing At TCR Unit
  • Trained and certified “Safe Food Handlers”
  • All food contact surface made with SS 304
  • Purified Water for all cooking/production purposes
  • Cooking and holding temperature monitoring
  • 100% Product Traceability
Serving
  • Food grade serving material
  • Standardized Serving portions
  • Stringent Personal Hygiene Standards
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