HI, I am conducting a research on Industrial Canteen Menu. Can anyone provide me the menu fit for Industrial employees which is currently existing in the industry? Thank you!
From India, Mumbai
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From India, Mumbai
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Dear Friend,
It varies from company to company.
For vegetarians:
1) Roti 4 to 6 (Depending upon weights)
2) Dal
3) Veg - 2 types (one dry, another with gravy)
4) Rice
5) Papad
6) Pickle
7) Green Salad
8) Curd
9) Sweet Dish
For Non-Vegetarians:
Non-veg items can be included (like Eggs/Meat/Chicken) in place of Veg.
Note: Types of Dal and Rice can be changed daily like Dal fry, dal makhani, dal kolhapuri etc. Rice can be served as Steamed rice, jeera rice, masala rice, veg pulao, etc.
Please note that it depends upon the policy of the company.
Rajesh Varma
Manager-HR
From India, Pune
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It varies from company to company.
For vegetarians:
1) Roti 4 to 6 (Depending upon weights)
2) Dal
3) Veg - 2 types (one dry, another with gravy)
4) Rice
5) Papad
6) Pickle
7) Green Salad
8) Curd
9) Sweet Dish
For Non-Vegetarians:
Non-veg items can be included (like Eggs/Meat/Chicken) in place of Veg.
Note: Types of Dal and Rice can be changed daily like Dal fry, dal makhani, dal kolhapuri etc. Rice can be served as Steamed rice, jeera rice, masala rice, veg pulao, etc.
Please note that it depends upon the policy of the company.
Rajesh Varma
Manager-HR
From India, Pune
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Hi!
The ideal menu is somewhat similar to one quoted by Shri Rajesh Verma. A vegetarian menu can be made healthier by ensuring that during the week, on different days, Dal (pulses) with high protein content may be served. Gravy sabjis containing enriched vitamin C, and curd which already takes care of vitamin A. Green salad on some days may consist of a combination of tomato and cucumber (the duo consumed together enriches the content of calcium in the body). At least we are ensuring the same in our industry.
Regards
From India, Nagpur
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18The ideal menu is somewhat similar to one quoted by Shri Rajesh Verma. A vegetarian menu can be made healthier by ensuring that during the week, on different days, Dal (pulses) with high protein content may be served. Gravy sabjis containing enriched vitamin C, and curd which already takes care of vitamin A. Green salad on some days may consist of a combination of tomato and cucumber (the duo consumed together enriches the content of calcium in the body). At least we are ensuring the same in our industry.
Regards
From India, Nagpur
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Dear Ms. Shweta Kate,
As per rule 85 of the Maharashtra Factories Rules 1963, the Chief Inspector of Factories will direct the manager to provide such foodstuffs to be served in the canteen, which are in general demand. The managing committee of the canteen shall be consulted as to the quality and quantity of foodstuffs to be served and the arrangement of the menu.
The following is the standard diet covered in the canteen menu:
- Chapatis: 3 nos
- One bowl of rice
- One bowl of dal
- One vegetable dish
- Pickle
- Papad
- Salt
- Non-veg items:
- Omelet
- Egg
- Meat
- Chicken/fish
- Snacks:
- Boiled egg/omelet/bread
- Batata vada/bread
- Idli/meduwada/sambar/chutney
- Onion bhajia
- Kanda poha
- Sheera
- Small glass of milk
- Tea/coffee/during summer season, lemon juice, etc.
- Seasonal fruits such as bananas, apples, grapes, chikoos, pear, etc., are also served in the industrial canteen with lunch/dinner.
Furthermore, depending upon the type of industry such as heavy engineering/chemicals, etc., where laborious and hard work is required, milk, fruits, and jaggery are served.
As per the Mumbai High Court Judgment in Godrej Ltd vs. Their Workmen, the court held that non-veg items are not compulsory to be served in the industrial canteen.
I hope this will serve your purpose.
Anil Khot
Sr. Manager HR
Franco Indian Pharma Ltd
Mumbai
From India, Mumbai
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As per rule 85 of the Maharashtra Factories Rules 1963, the Chief Inspector of Factories will direct the manager to provide such foodstuffs to be served in the canteen, which are in general demand. The managing committee of the canteen shall be consulted as to the quality and quantity of foodstuffs to be served and the arrangement of the menu.
The following is the standard diet covered in the canteen menu:
- Chapatis: 3 nos
- One bowl of rice
- One bowl of dal
- One vegetable dish
- Pickle
- Papad
- Salt
- Non-veg items:
- Omelet
- Egg
- Meat
- Chicken/fish
- Snacks:
- Boiled egg/omelet/bread
- Batata vada/bread
- Idli/meduwada/sambar/chutney
- Onion bhajia
- Kanda poha
- Sheera
- Small glass of milk
- Tea/coffee/during summer season, lemon juice, etc.
- Seasonal fruits such as bananas, apples, grapes, chikoos, pear, etc., are also served in the industrial canteen with lunch/dinner.
Furthermore, depending upon the type of industry such as heavy engineering/chemicals, etc., where laborious and hard work is required, milk, fruits, and jaggery are served.
As per the Mumbai High Court Judgment in Godrej Ltd vs. Their Workmen, the court held that non-veg items are not compulsory to be served in the industrial canteen.
I hope this will serve your purpose.
Anil Khot
Sr. Manager HR
Franco Indian Pharma Ltd
Mumbai
From India, Mumbai
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Can some one post me the canteen policy and the rate chart. We are planning of starting the canteen in our factory. Shakil
From India, Nagpur
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From India, Nagpur
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It is next to impossible to have a consensus on what would be the ideal menu in any canteen.
The best way is to gather suggestions from actual diners so that they feel their opinions count and are being heard.
Out of the many suggestions, you will be able to implement most because you have to serve food daily for almost 300 days in the year.
From India, Pune
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The best way is to gather suggestions from actual diners so that they feel their opinions count and are being heard.
Out of the many suggestions, you will be able to implement most because you have to serve food daily for almost 300 days in the year.
From India, Pune
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Dear Shweta,
Please note that the items may not be that delicious, but they should be hygienic according to the industrial climate. You may consider the following items for your canteen:
Breakfast
1. Chole Bhature
2. Aloo Paratha or Sattu Paratha or Gobi Paratha
3. Veg Upma (Cabbage, onion, ginger, garlic)
4. Masala Dosa with Sambar, Chutney
5. Sandwich
6. Uttapam
Lunch
1. Fried Rice
2. Masala Pakhal (Rice with water, mixed with a little curd, chili, garlic) with veg fry
3. Dal fry or Moong Dal
4. Roti / Chapati
Curry-Veg
1. Mix Veg
2. Veg Manchurian
3. Methi Aloo
4. Bharwan Bhindi
5. Papad, Salad, Masala Papad
Non-Veg
1. Fish
2. Chicken Butter Masala
3. Chicken Curry
4. Egg Curry
5. Cholar Dal
Lastly, Masala Cold Drinks.
Regards,
Bishnu P
9853725025
From India, Bhubaneswar
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Please note that the items may not be that delicious, but they should be hygienic according to the industrial climate. You may consider the following items for your canteen:
Breakfast
1. Chole Bhature
2. Aloo Paratha or Sattu Paratha or Gobi Paratha
3. Veg Upma (Cabbage, onion, ginger, garlic)
4. Masala Dosa with Sambar, Chutney
5. Sandwich
6. Uttapam
Lunch
1. Fried Rice
2. Masala Pakhal (Rice with water, mixed with a little curd, chili, garlic) with veg fry
3. Dal fry or Moong Dal
4. Roti / Chapati
Curry-Veg
1. Mix Veg
2. Veg Manchurian
3. Methi Aloo
4. Bharwan Bhindi
5. Papad, Salad, Masala Papad
Non-Veg
1. Fish
2. Chicken Butter Masala
3. Chicken Curry
4. Egg Curry
5. Cholar Dal
Lastly, Masala Cold Drinks.
Regards,
Bishnu P
9853725025
From India, Bhubaneswar
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Dear Shwetha, As desired by u the file is attached & this menu is one of the largest steel industry in India. Regards Vinay 9480694651
From India, Bellary
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From India, Bellary
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My Dear friend,
Menus mentioned by other friends are good. I would like to add some points for you to keep in mind before selecting the canteen food menu:
1. Consider whether the employees working in your factory are from North India or South India because you need to choose the canteen menu according to their state food preferences.
2. Check if your employer allows non-veg food inside the factory premises.
3. Determine if you are providing free meals to employees or offering them at a concessional rate. It's essential to consider that even if you are providing excellent food in the canteen, the amount charged from employees may not be acceptable to them.
I hope you provide excellent food to your employees and receive praise from them.
Regards,
Modi Ashok Kumar
From India, Bangalore
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Menus mentioned by other friends are good. I would like to add some points for you to keep in mind before selecting the canteen food menu:
1. Consider whether the employees working in your factory are from North India or South India because you need to choose the canteen menu according to their state food preferences.
2. Check if your employer allows non-veg food inside the factory premises.
3. Determine if you are providing free meals to employees or offering them at a concessional rate. It's essential to consider that even if you are providing excellent food in the canteen, the amount charged from employees may not be acceptable to them.
I hope you provide excellent food to your employees and receive praise from them.
Regards,
Modi Ashok Kumar
From India, Bangalore
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We are in the process of starting a new canteen from next month. Can anyone share what the main things to be considered are? Pre-hand measures that need to be taken care of. Ours is a manufacturing sector.
Best Regards,
Maheswari M
From India, Delhi
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Best Regards,
Maheswari M
From India, Delhi
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Please someone help me with breakfast , lunch and snacks menu and prices for Bangalore based it company canteen. regards, shalinitvr
From India, undefined
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From India, undefined
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Introduction
This is Chefajay, and I have an awarded degree in Hotel and Restaurant Management from Switzerland. I have worked with some of the world's finest properties and am currently working as an Environment Health Officer (E.H.O). Additionally, I run my own catering consultancy service. After extensive research, I realized the importance of starting this initiative, as it is essential for everyone. Based on my observations and experiences, I've noticed that most people, including staff and employees, are not fully aware of what they should eat daily to meet their body's needs. A simple or direct preparation is always a good option. Our body requires six basic elements essential for daily consumption: Carbohydrates, Fats, Proteins, Vitamins, Minerals, and Water, which should be included in a balanced diet.
Importance of Healthy Food
Please prioritize healthy food, which is simple to prepare, has a touch of home-style cooking, and is easy to digest. We can introduce variations in cooking but should avoid too much gravy, as it can cause many side effects. Don't forget to add bananas, curd, chaas, salad, etc., to your menu. I have started giving presentations on Food Science & Nutrition and Level 2 Food Facts/Balance Diet and the Science Behind Food. This has made my path very clear, as people have learned many things after attending these awareness programs. I conduct these programs in many companies and assist HR departments. If anyone needs help related to this issue, you are welcome to contact me or drop me an email. I will be happy to help you.
Simple Fix Menu
- Salad/Papad/Pickle
- Curd or Chaas or one Banana
- Soup
- Dry Veg (Seasonal Vegetable)
- One simple curry veg
- Plain Rice or Veg Biryani or Khichadi
- Dal or Kadhi or Raita
- Sweet twice a week
- Roti/Poori/Paratha/Thepla
I also take suggestions from staff members to include their food choices. Conducting training on kitchen hygiene and grooming standards will help in everyday practices.
Catering Consultancy Services
Specializing in the following market sectors:
- Business & Industry
- Healthcare
- Central and Local Government
- Public Catering
- Education
- NHS Catering Markets
- Purchasing
Consultancy Services
- Purchasing & Discount Analysis
- Catering Tender Management
- Options Appraisal
- Subsidy Reduction
- Auditing
- Financial Analysis
- Monitoring and Auditing
- Catering Health Check
- Executive Lease
- Benchmarking
- Additional Service Support
- Nil Cost Catering
Thank you with regards,
Chefajay
[Email Removed For Privacy Reasons]
You can reach me at this... [Phone Number Removed For Privacy-Reasons]
From India, Vadodara
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This is Chefajay, and I have an awarded degree in Hotel and Restaurant Management from Switzerland. I have worked with some of the world's finest properties and am currently working as an Environment Health Officer (E.H.O). Additionally, I run my own catering consultancy service. After extensive research, I realized the importance of starting this initiative, as it is essential for everyone. Based on my observations and experiences, I've noticed that most people, including staff and employees, are not fully aware of what they should eat daily to meet their body's needs. A simple or direct preparation is always a good option. Our body requires six basic elements essential for daily consumption: Carbohydrates, Fats, Proteins, Vitamins, Minerals, and Water, which should be included in a balanced diet.
Importance of Healthy Food
Please prioritize healthy food, which is simple to prepare, has a touch of home-style cooking, and is easy to digest. We can introduce variations in cooking but should avoid too much gravy, as it can cause many side effects. Don't forget to add bananas, curd, chaas, salad, etc., to your menu. I have started giving presentations on Food Science & Nutrition and Level 2 Food Facts/Balance Diet and the Science Behind Food. This has made my path very clear, as people have learned many things after attending these awareness programs. I conduct these programs in many companies and assist HR departments. If anyone needs help related to this issue, you are welcome to contact me or drop me an email. I will be happy to help you.
Simple Fix Menu
- Salad/Papad/Pickle
- Curd or Chaas or one Banana
- Soup
- Dry Veg (Seasonal Vegetable)
- One simple curry veg
- Plain Rice or Veg Biryani or Khichadi
- Dal or Kadhi or Raita
- Sweet twice a week
- Roti/Poori/Paratha/Thepla
I also take suggestions from staff members to include their food choices. Conducting training on kitchen hygiene and grooming standards will help in everyday practices.
Catering Consultancy Services
Specializing in the following market sectors:
- Business & Industry
- Healthcare
- Central and Local Government
- Public Catering
- Education
- NHS Catering Markets
- Purchasing
Consultancy Services
- Purchasing & Discount Analysis
- Catering Tender Management
- Options Appraisal
- Subsidy Reduction
- Auditing
- Financial Analysis
- Monitoring and Auditing
- Catering Health Check
- Executive Lease
- Benchmarking
- Additional Service Support
- Nil Cost Catering
Thank you with regards,
Chefajay
[Email Removed For Privacy Reasons]
You can reach me at this... [Phone Number Removed For Privacy-Reasons]
From India, Vadodara
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