A venture of ANIBA GROUP
Institutional food services,
engineered at scale.
We design, build and operate centralised food production and distribution systems for government programmes, public institutions and industrial workforces, delivering nutritionally specified meals under audited food-safety control, at contracted volume, every service cycle.
Built on engineering logic, not hospitality instinct.
We do not run restaurants and we do not sell meals to consumers. We are contracted by governments, public sector undertakings, hospitals, campuses and industrial operators to feed large populations, reliably, safely and to a written specification.
- Specification-led. Menus engineered to contracted nutrition targets.
- Centrally produced. Bulk production consolidated into controlled facilities.
- Fully evidenced. Every batch generates records that survive audit.
Eight sectors. One control system.
A hospital diet order, a three-shift plant canteen and a district nutrition programme make very different demands. Our production, cold-chain and compliance backbone is common to all of them; what changes is the specification we build on top of it.
Capacity you can inspect.
Contracted volume is only credible if the plant behind it exists. Our production, storage and distribution assets are owned, mapped and available for client inspection before award.
Fourteen HACCP-controlled kitchens, sized with deliberate headroom.
Segregated raw, semi-processed and finished zones with unidirectional material flow. Steam-jacketed bulk cooking, validated cook-chill lines and blast chilling to 4 °C within ninety minutes of production.
Distribution fleet
Insulated hot-box and refrigerated vehicles on GPS-tracked routes, with time-and-temperature logged from despatch to service point.
Quality laboratory
In-house screening supported by NABL-accredited partner laboratories for microbiological, nutritional and potable water analysis.
Mobile & field kitchens
Containerised units held in reserve for relief operations and remote establishments, self-contained on power and water, deployable within 72 hours.
Central kitchens
FoSTaC-certified food handlers
Compliance you can produce on demand.
Food safety at institutional volume is a documentation discipline. A claim of hygiene is worth nothing to an inspecting authority; a complete, contemporaneous record is worth everything.
- Control points logged at every cook, chill, hold and reheat stage.
- Retention samples held from every production batch.
- Batch traceability from supplier lot to service point.
The numbers a procurement officer needs first.
Declared capacity, service coverage and workforce strength: the figures that determine whether a bid is technically responsive before anyone reads the menu.
Figures are declared operating capacity as at the current financial year and are supported by asset registers, licences and records available on request during evaluation.
Five phases, procurement to service.
The same sequence governs a small hospital contract and a larger district programme. Standardising the process is what makes the outcome repeatable across sites, states and shifts.
Six reasons this contract will be quieter than the last one.
Delivered volume, by sector.
A representative set of operating mandates across government, industrial, healthcare, transit, education and relief contexts.
Seven states. One standard.
Operations are run through regional hubs that hold production, cold-chain and compliance capability locally, so mobilisation does not depend on a single central facility.
Judged on records, continuity and headroom.
Capacity, compliance and sourcing.
Operational developments across infrastructure, food safety performance and procurement.
Send us the scope. We will send back a capability brief.
Give us headcount, location, service pattern and any prescribed nutrition standard. You will receive a written capability statement covering proposed production route, mobilisation timeline, compliance position and indicative commercials.