AGENDA 2

• About us
• Industrial Catering Overview
• How are we different
• National Footprint
• Waste management
• Technology and Food
• Cost Management and Strategy
• Summary
ABOUT US
ABOUT US 4

At Rassense, we don't just serve meals; we enrich

lives. As India's largest domestically owned food
services company, we are dedicated to elevating
workplace meals into experiences that fuel
productivity and happiness. Serving over 2,75,000
meals daily across various sectors, Rassense is at the
forefront of culinary excellence and innovation.

Our Services
From industrial canteens to corporates, and from
education to healthcare, Rassense's comprehensive
catering solutions are designed to meet the varied
needs of our clients. Our commitment to quality,
taste, and service standards sets us apart, making us
the preferred choice for food service across India.
 5
Organizational Snapshot
India’s Largest & Most Aspired Independent Pure Play Food Services Company.
35+ years execution
270,000+ meals per day
Food services specialist servicing clients across sectors such as
over 110 clients with a client retention rate of 97.6%
education, industrial, manufacturing, engineering, and healthcare

National Presence ISO 9001 & 22000 certified

operating in 10 states 4 Central Kitchens and over 40 Onsite Kitchens

3,500 employees 25% y-o-y growth

on payroll with over 95% staff retention rate Sustainable business generating ~400cr revenue

Secured funding from an AIF- Spark Capital Audited engagement with BDO
Only food service company in India to be backed by AIF Partnered with world’s largest audit firm ensuring commitment to
transparency and financial integrity

Client solutions powered by AI and Technology - SAP and MicroGo

INDUSTRIAL CATERING
OVERVIEW
Bespoke catering solutions tailored to your organisation

Rassense appreciates that each business or organisation will have

completely unique catering needs and requirements and we tailor our
solutions to provide the most effective solutions for your business.
I N D U S T R I A L C AT E R I N G 7

• Catering for Factories

Our industrial catering services provide nutritious and
delicious meals for factory workers.
• Catering for Construction Sites
We also offer catering services for construction sites,
ensuring that workers are well-fed and energized.
• Catering for Other Industrial Settings
In addition to factories and construction sites, we
provide catering services for various other industrial
settings, such as warehouses and manufacturing
plants.
PLANNING IS THE KEY 8

• Menu Planning
Menu planning is a crucial aspect of catering services
as it involves selecting and organising food options
employees ensuring that the food doesn't inject
lethargy and is apt enough to keep up the productivity.
The menu should be diverse, offering a variety of
dishes to cater to different tastes and preferences.

• Accommodating Dietary Restrictions

We also consider dietary restrictions and
accommodate different dietary needs. This includes
providing options for vegetarian, vegan, gluten-free,
and dairy-free diets, among others.
S E R V I C E S TA N D A R D S A N D C U S T O M E R S AT I S F A C T I O N
9

High-Quality Service
• To ensure high-quality service in catering, it is important to:
• Train staff on proper food handling and preparation techniques.
• Use fresh and high-quality ingredients.
• Maintain clean and sanitary kitchen and serving areas.
• Provide prompt and efficient service to customers.
Meeting Customer Expectations
• To meet customer expectations in catering services:
• Offer a diverse menu with options for different dietary preferences and
restrictions.
• Provide personalized and attentive service.
• Regularly gather feedback from customers and make improvements based
on their suggestions.
• Ensure timely and accurate delivery of food and beverages to the event or
location.
• Anticipate and address any issues or concerns that may arise during the
catering service.
REQUIREMENTS FOR SMART WORKING 10

Types of Equipment
• Cooking equipment: ovens, stoves, grills
• Food preparation equipment: mixers, slicers, food processors
• Serving equipment: chafing dishes, serving trays, beverage
dispensers
• Refrigeration equipment: refrigerators, freezers, walk-in coolers
• Dishwashing equipment: dishwashers, sinks
Requirements
• Commercial kitchen: a dedicated space for food preparation and
cooking
• Storage areas: for ingredients, supplies, and equipment
• Dining area: for employees to enjoy their meals
• Serving stations: where food is plated and served
• Dishwashing area: for cleaning and sanitising dishes and utensils
HOW ARE WE
DIFFERENT?
H O W D O E S C O R P O R AT E C AT E R I N G W O R K ? 12

Cooked-from-scratch Your needs, our priority Sustainability

• We stick to a food philosophy that • It takes two to tango (and provide • We work hard to ensure the
keeps our food tasting delicious. stellar office catering). That’s why impact of the meals we serve isn’t
That’s why our chefs cook we keep close contact with all our at the expense of our
everything from scratch, clients with a team of dedicated environment or communities,
incorporating fresh produce and account managers. from fighting food waste to
seasonal ingredients. reducing our carbon footprint.
 TRACTION 13
Together - for an Enhanced Culinary Experience

• Creative Culinary Concept • Cuisine Authenticity

• Constant customization and rotation of chefs • Combination of Culinary excellence with deep
within sites to manage food fatigue and understanding of local Indian cuisines cooked by
combat culinary boredom. regional Chefs
• Industry recognized capabilities managing food
fatigue with 97.6% client retention
• Creating Industrial Harmony
• Over 35 years of hands-on experience managing
• Chef-led model labour unions and competency in crisis
• Site managed by Chef with flexibility to curate management.
menus and not constrained with global menu • E.g. Ashok Leyland, Maruti Suzuki, MRF, Wheels
management system. India, L&T, etc.

• Committed team
• Responsive organization with turn around time
to resolve escalations less than 24 hours
 14
Better Solutions Through Innovative Sourcing Strategies

 Idenfication of local  Harness existing  Leverage partnership

sourcing options relationship with Farmer with women-driven
Produce Organizations organizations
 Daily local sourcing of fresh  Onboard FPOs such as “BPG
produce to enhance Farmers Producer Company  Explore partnerships with
traceability of ingredients. LTD” to foster relationship with women entrepreneur
farming communities groups .
 Reducing the carbon
footprint associated with  Harness our expertise to explore
long-distance transportation contract farming prospects with
by sourcing within radius of FPOs
less than 150km.
 15
Sustainable and Employee-Focused Dining Services

• Sustainable and Eco-Friendly Kitchen • Employee-Centric Menu Planning

Equipment • Work with food committees and in-house
• Partner with Client to invest on induction-based nutritionists to design healthy menus tailored to
equipment to reduce carbon footprint. employees needs.

• Local Community Involvement • Health and nutrition

• Hire and train staff from the local community. • Diet advise and menu designed by in house
dieticians.
 16
Building a Sustainable Journey throughQuality
QHSE Excellence
and Sustainability metrics

FIFO / FEFO Use of Fortified (+F) raw materials

FSSAI compliant and Partner with Clients towards
like Fortified Milk, Fortified Atta,
Eat Right Campus and Hygiene RUCO
ISO certified kitchens Fortified Semiya and Fortified
Rating Certifications Process followed Refined Oil

Greater than industry average ratio Comprehensive hygiene and

500+
>30,000 hours of 22:1 (Advance) and 360° contamination control
FSSAI
trained staff 7:1 (Basic) program in partnership with
certified vendors
for FOSTAC training MicroGo

392 Rolls
72,916.5 Ltrs 19,554 KLtrs Of Paper Rolls saved 1,373.1 Kgs
of water saved of water treated (65 trees saved) Carbon Footprint saved
(73 tankers saved)
OUR PRESENCE
I N D I A N C O M PA N Y W I T H N AT I O N A L F O O T P R I N T 18

Haryana
State Client
Maharashtra SKF India Ltd
Maharashtra Brembo Brakes
Tamil Nadu Ashok Leyland
Madhya Pradesh Haryana Maruti Suzuki
Gujarat Tamil Nadu MRF
Tamil Nadu Wheels India
Telangana

Maharashtra
Tamil Nadu Schaeffler
Andhra Pradesh
Tamil Nadu Rane Brakes
Karnataka
Pondicherry Tamil Nadu GKN
Tamil Nadu *

Headquarters
Kerala
WASTE
MANAGEMENT
 20
Quality
Make Everyday your Zero Waste Dayand Sustainability metrics

Sourcing of
Fresh produce

Systematic
Production Used Oil
planning conversion to
reducing pan bio-diesel
waste

Waste
Management

IoT enabled
Elimination of
Waste
single use
Weighing
plastics
Machines
FIFO &
Inventory
Management
(<3 DoH*)
*DoH – Days of
Inventory holding
TECHNOLOGY
AND FOOD
 SUMMARY 22
Quality
Elevating Customer Experience andDigitization
through Sustainability metrics

 Category wise consumption data to monitor purchase price variance and consumption mix
 Monitoring supplier performances through fill rate analysis
 Managing bin and pan waste through analysis of production plans and menu patterns
 IoT enabled waste weighing scale
 Digitalised feedback mechanism - google forms, kiosks etc.
 Utilisation of google forms for material receipts and rejections
 Use of FIFO using barcode scanners
 23
QualityCustomer
Developing People for an Elevated and Sustainability
Experiences metrics

 Emphasis on enhancing skills and providing

employee benefits – leading to 95% staff
retention rates
 Annual training calendar to cover skill
enhancement training on quarterly basis.
 Employee of the month program to recognise
right behaviour & exceptional performance.
 Employees covered in GPA & Mediclaim in
addition to ESI & workman compensation
benefit.
 24
Quality
Working with Clients on How andis More
Together Sustainability metrics
COST
MANAGEMENT
AND STRATEGY
 C O S T M A N A G E M E N T A N D P R I C I N G S T R AT E G I E S 26

Cost Management Set Competitive Prices

For us to effectively manage costs, it is To set competitive prices in catering services, we
important to: consider the following factors:

• Monitor and track expenses, • Optimize inventory • Streamline operations and

including ingredient costs, labour management to minimize workflows to improve efficiency
costs, and overhead expenses. waste and reduce food costs. and reduce labour costs.
SUMMARY
 28
Why Together is More Quality and Sustainability metrics
I N N OVATI O N TEC H N O LO GY
 Waste management – IoT enable waste weighing  Leverage technology (SAP) across our Procure to
scale with real-time dashboard. Pay process to manage efficient supply chain,
production and operations analysis
 Addressing Microbial Contamination: Implementing
non-carcinogenic chemicals and IoT-enabled tracking  Store Management – FIFO, barcoding, 5S, etc.
to mitigate and monitor microbial presence.
 Menu display – virtual display of menus with
 Tech enabled mobilisation process – mobilizing large calorific value
scale sites through efficient use of technology and
strategy planning tools.  Customer satisfaction – feedback mechanism
through google forms, QR codes, etc.
 QHSE – digital solutions to track rejections, incidents
etc.
 29
Why Together is More Quality and Sustainability metrics
 Industry leader with a strong command of automotive client management on a large scale.

 India’s largest domestically owned food services company.

 An Indian company with a deep understanding of Indian tastes and preferences to combat culinary boredom.

 Streamlined organizational structure with site head having direct and immediate access to top management leading to
reduced turn around time.

 Leverage technology (SAP and MicroGo) across our Procure to Pay process to manage efficient supply chain, production and
operations analysis

 Professional management creating positive legacy

 Cross-cultural capabilities: Foster intercommunity social relationships by having personnel with diverse linguistic and
culinary capabilities.
THANK
YOU
Jayesh Singh
[Link]@[Link]
Mob: 9910259245
[Link]