Catering Business Setup & Food Safety Consulting
Complete setup for catering operations — FSSAI catering license, kitchen design, menu planning, HACCP implementation, and large-scale production SOPs for institutional, corporate, and event catering.
Complexity at Scale
Food Safety at Scale
Serving 500–5000 meals/day creates serious food safety risks without proper temperature control and hygiene documentation.
FSSAI Compliance
Specific FSSAI licenses and Schedule 4 hygiene requirements apply to caterers — most operators are unaware.
Inconsistent Production
Recipes that work for 50 portions fail for 500 without specialized food science knowledge.
Precision Production
Operations Assessment
Meal volumes, cuisine type, delivery model, and target client segments.
Kitchen Design
Central production kitchen layout for large-scale batch cooking and FSSAI compliance.
FSSAI Licensing
Catering-specific food service license and Schedule 4 compliance documentation.
Food Safety Systems
HACCP plan, temperature control procedures, and allergen management.
Recipe Scaling & SOPs
Standardized large-batch recipes with cooking parameters and production schedules.
Deliverables
- ✓ Kitchen layout drawing for large-scale production
- ✓ FSSAI catering food service license
- ✓ HACCP plan for catering operations
- ✓ Temperature monitoring and control SOPs
- ✓ Allergen management documentation
- ✓ Standardized recipe manual in large-batch format
- ✓ Staff food safety training records
Frequently Asked Questions
Basic for under ₹12L turnover, State for ₹12L–₹20Cr, Central for above ₹20Cr or multi-state. Airline and railway caterers need additional specific approvals. We determine the correct type and handle the complete application.
Temperature control procedures (cooking, holding, transport, service), personal hygiene policies, cleaning schedules, allergen management, and pest control records — implemented as a practical HACCP-based system.
Scaling is not just multiplying ingredients — cooking times, temperatures, and seasoning ratios change at large volumes. Our food scientists test and validate scaled recipes at production scale.
Yes — including nutritional balance requirements, dietary restrictions, allergen documentation, and NABL-tested meal samples for all institutional segments across India.
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