Trained pantry attendants assigned to your site on a fixed schedule. Each attendant is inducted on your facility's requirements, beverage preferences, and service timings before the first shift.

Beverage preparation and service managed across all floors and common areas to your facility's standard. Service timings, preferences, and special requirements documented and followed on every shift.

Stock levels for all pantry consumables tracked on a documented cycle. Tea, coffee, sugar, water jars, disposables, and cleaning supplies replenished before stocks run out, without client follow-up.

Daily clean of all pantry counters, appliances, sinks, and storage areas to FSSAI-aligned hygiene standards. Logged and signed off on every shift.

Cups, glasses, cutlery, kettles, dispensers, and microwave units cleaned and maintained on a daily schedule. Damaged or unhygienic items flagged and replaced without waiting for a complaint.

Setup, serving, and post-meal clearance for office cafeterias and lunch areas. Includes table arrangement, food counter management, and end-of-service cleaning on every cycle.

SCFM coordinates with approved vendors for consumable procurement and restocking. Single point of contact for all pantry supply needs, tracked and documented for cost visibility.

Pantry and cafeteria waste segregated and disposed of correctly on every shift. All food-contact surfaces, equipment, and storage areas maintained to FSSAI hygiene standards.

A written report covering consumable usage, replenishment cycles, attendant attendance, and service observations shared monthly via WhatsApp and email.