HORECA
Hotels, restaurants, cafes and QSR chains running a fixed menu across sites.
Kitchens that cook
at volume.
Hotels, restaurants, cafes, catering companies and food manufacturers. Large packs, a fixed specification, and the same lots that go into our retail packs.
A Recipe Only Holds
If The Spice Holds.
01
Fixed Specification
Grade, mesh and moisture are agreed once and held, so the kitchen is not re-tuning its recipes each delivery.
02
Lot Traceability
Every consignment references the lot and the growing region it came from.
03
Bulk Formats
Chef packs through to sacks and drums, sized to how the kitchen actually stores and uses spice.
04
Whole or Ground
Whole spice for kitchens that grind their own, ground for kitchens that need speed on the pass.
05
Blends Recipe
We can hold a masala built to a chef’s own formula rather than a house blend.
06
Scheduled Supply
Standing orders against a forecast, so a kitchen is not ordering spice in an emergency.
Where Our
Bulk Packs go.
Railway Catering
Base kitchens, pantry cars and station food units feeding passengers across long routes, where every meal has to match the approved menu.
Airlines
In-flight caterers cooking to tight specifications and shelf-life windows, where a spice has to hold its flavour through chilling and reheating.
Institutions
Colleges, hostels, training centres, religious kitchens and corporate campuses serving large numbers of people every day.
Government Canteens
Department, defence, police and PSU canteens buying to a tender specification, with documentation for every lot.
Contract Catering
Contract caterers running many client sites at once, who need one specification and one supplier across every kitchen.
Let’s Build Together
Bring INFOTOM
to your shelf.
Your Market. Your Specification. Our Supply Expertise.