Canteen Inequality in Manufacturing: How Can We Ensure Fair Facilities for All Workers?

I am working in the manufacturing industry. There are 1,200 workers, but the canteen facility for them is not good. However, the canteen facility for the 450 staff members is very good. Please suggest what I should do to ensure equality in the canteen facilities for all. The 1,200 workers are an asset to the company.

When you say canteen facility, do you mean the food quality or other facilities like proper seating arrangements and the like?

In most of the companies I visit as a consultant, I see them outsourcing this service. They typically contract a good service provider to take care of everything.

Management's Role in Canteen Facilities

Management's cooperation and contribution play a vital role in providing such labor welfare facilities. During my time at DCW Limited, we made significant improvements (our canteen is management-subsidized and cooperative, serving over 700 workers plus 250 staff). We upgraded our kitchen to a centralized steam cooking facility, installed refrigerators, deep freezers for storage, new fiberglass tables and chairs, dishwashers, wall-mounted industrial fans, an Effluent Treatment Plant, a kitchen garden, LCD TVs, and a music system.

We hired two experienced chefs at a higher salary to prepare a variety of foods. However, it is crucial for management to support these initiatives. Consider engaging an experienced contractor for canteen services and oversee their work.

Before implementing any changes, ensure to consult with your unions, if applicable.

I appreciate your focus on this matter—providing good food can enhance employee loyalty. Companies like Rane and TVS groups prioritize this aspect.

All the best to you.

Regards,
Ganesh Ramachandran

Thank you for your reply. I am going to have a word with my admin team, and we will definitely provide good quality food to our employees. We are also planning to improve our infrastructure.

Normally, the canteens are run by canteen committees consisting of representatives of employers and employees or any department that runs it. You need to submit a grievance letter to this committee/department clearly listing out the areas and food items that need to be improved to enable them to address the specific issues. You can also make it a part of the agenda for discussion in the periodical meetings to be held between the unions and the company so that it attracts the attention of HR, and there will be some decision on the issues in the agenda.

Regards,
B. Saikumar
HR & Labour Law Advisor
Mumbai

You need to understand whether the quality difference is accepted by your management. If so, you need to convince your management. If not, being a member of the HR/Admin Department, you can take up the matter with the vendor directly or through your Department Head. In my opinion, there should not be any quality difference, at least in food, for any category of employees; after all, everyone works for the betterment of his or her organization. Throughout my career, I have never seen any difference in quality, whether you have a canteen committee or not.

Regards,
Narayanan
Manager - HR/IR

Importance of Canteen Facilities for Workers

Workers are the backbone of the company. We need to provide proper canteen facilities for them, and it's a statutory requirement as well.

Forming a Canteen Committee

Form a Canteen Committee. The senior workers, especially those with a complaining nature, should also be members of that committee.

Caterer Selection and Menu Planning

If the staff canteen is good, the same caterer should be appointed for the Workmen's Canteen. A clear menu should be decided with the consent of the Workers' Canteen Committee and senior workers.

Quality and Hygiene Standards

Don't consider the workmen's canteen from a commercial perspective. Quality food grains should be utilized, and hygienic standards should be maintained on a regular basis. Introduce subsidiary rates and maintain a Complaint Book/Suggestion Box.

Meal Timings and Personnel

The canteen should provide breakfast, lunch, and dinner. The duration should be a maximum of 1 hour. If a worker spends more than 1 hour in the canteen comfortably, other workers won't be able to have their food, which will adversely affect productivity. Appoint personnel with commitment and dedication orientation.

Avoiding Monopolies and Ensuring Monitoring

Ensure there is no monopoly and no association with management members, local political parties, or trade unions. Admin/HR personnel should monitor the hygienic standards, menu, and food quality on a daily basis. Get more involved in this activity.

We wish you all the best.

Thank you,

Regards,
KBM Srinivas

Manager - Industrial Relations
L&T Limited.

Guidance on Canteen Provisions and Infrastructure

Needs guidance on canteen provisions and infrastructure with facilities for permanent workers (400), contractor workers (1000), and staff (400).

If you need further assistance or clarification, please feel free to ask.

Regards

All you have to do is provide good hygienic food in a hygienic environment, standardized according to the taste of the people eating there and in proper quantity (value for money). Don't overdo it either, because the more you give, the more they ask for. You will have to manage your budget. How much is the management ready to spend on the welfare of the people? Ensure proper portion control. Maintain personal and general hygiene. Make them aware of the health issues in the long term and discourage unhealthy food, such as too many fried items. Keep workers happy as far as food is concerned. Both the management and the workers will be happy.

Don't think that by doing this there will be no problems; there are always challenges everywhere. But if it is a genuine problem, please solve it as soon as possible. Don't try to gain popularity by giving them everything they ask for if you feel it's not healthy or within your means. Control wastage. I am speaking from my 20 years of experience in industrial companies.

Feel free to contact me at [Email Removed For Privacy Reasons]

Regards,
Gautam Shastry (Dean, Jindal School of Hotel Management)

I see that Mr. Amit T and Mr. Saikumar have given useful, practical answers to you. When it comes to food, everyone is equal, including the General Manager of the company. It would be beneficial to call a meeting of the workers to determine the root cause of their dissatisfaction with the food quality, etc. Only by understanding the reasons can you take steps to enhance the canteen facilities. Similarly, a meeting of the staff should be arranged to understand their perspectives. Approach it like a court judge, listen to both sides, and then make a judicious and wise decision based on the evidence and support provided. As this concerns food and canteen facilities, strive to be fair and impartial to both parties.

Regards,
M.J. Subramanyam, Bangalore

The first thing you should do is to make proper seating arrangements for the staff and ensure proper ventilation. Secondly, arrange for one person from the admin team to check the food quality and hygiene. Plates and spoons must be washed and cleaned neatly. Ensure that the water facility is good, and glasses are clean. Additionally, the staff serving food to employees should wear caps and gloves.

Maintain a register to collect feedback from employees regarding the food and other arrangements. These are some important points that should be implemented in your cafeteria.

Best regards,
Meenu

I'm from this industry and have vast experience in managing several large industrial canteens. Please be specific in your complaints. Address your problems to your HR department; they need to initiate appropriate action.

Canteen Management Questions

Is the canteen run by an in-house department or outsourced? Is the food subsidized by the company or payable by employees? What's the food rate applicable in your canteen?

I'm sure the facilities will improve once management's attention is drawn.

Regards,
R S Dev. MIH

First, check the system of your organization for the cafeteria. One thing you can do is hire a contractual dhaba that will prepare food according to your daily count of workers, with a different menu for different days.

Regards,
PD