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Voila F9 Gourmet inaugurates India’s largest commercial kitchen in Hyd
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Tuesday, 16 January, 2018, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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Voila F9 Gourmet, India’s leading contract catering company, has launched the country’s largest commercial kitchen in Hyderabad’s financial district. The facility is spread over 60,000sq ft on a two-acre plot. It has a peak capacity to produce 50,000 meals every day.
It has been in the institutional catering space since 2007. Over the years, Voila F9 Gourmet has emerged as one of the largest players in this category, and directly competes with global food and beverage (F&B) giants like Compass and Sodexo for market share.
With an employee strength of over 850, the company produces over 25,000 meals every day for corporate employees in leading multinational companies (MNCs) like Google, Facebook, Deloitte, Qualcomm, D E Shaw & Co, Arcesium, Uber, etc.
Employees at Voila F9 Gourmet work across multiple shifts for operations that span breakfast, lunch and dinner. It works through annual contracts and bills clients on a monthly basis.
Speaking on the launch of India’s largest kitchen, Arvind Kaila, partner, Voila F9 Gourmet, said, “Hyderabad is a unique market with many large campus-based technology companies providing employees with premium food offerings.”
“We are very excited and happy to announce the launch of the India’s largest state-of-the-art kitchen. This is just another step towards growing our footprint,” he added.
Vijay Amritraj, partner and chief executive officer, Voila F9 Gourmet, said, “We are witnessing an increasing trend in the above as food becomes a differentiator not only to strengthen employee value proposition, but also to improve employee satisfaction and retention.”
“This massive facility gives us the bandwidth to double our existing production capacity and also provide the best-in-class F&B experiences to our clients,” he added.
All the meals are produced at the new central kitchen in Gachibowli are then transported through a fleet of trucks and served onsite at company cafeterias in buffet formats.
The company follows internationally-acclaimed food safety processes like Hazard Analysis and Critical Control Points (HACCP) and ISO 22000:2005 and also runs an in-house microbiology lab to test and monitor every food item that is produced.
This facility has specialised zones for receiving, stores, sorting, pre-prep, hot kitchen, confectionery, butchery, quality control, dispatch, temperature controlled refrigeration and also reverse osmosis (RO) and sewage treatment plants (STPs)/effluent treatment plants (ETPs).
This kitchen, together with an integrated supply chain, provides Voila with an unparalleled advantage in the premium contract catering space in India.
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