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Notes on corporate food & cafeteria operations

Practical writing from the HoneyGo team on food safety, operations, sustainability and events — drawn from running 336,000+ meals a month.

FSSAI licensing is table stakes. Here's what separates a cafeteria that passes an audit from one that actually runs safely every day.

Not every campus needs (or has room for) a full kitchen. Here's how to think about the onsite vs off-site decision.

At 336,000+ meals a month, small waste-reduction habits compound fast. Here's what's worked across HoneyGo's kitchens.

Republic Day, Diwali, Holi — theme catering is one of the highest-visibility things a cafeteria team does all year. Here's our playbook.

What to actually ask a prospective cafeteria vendor before signing — beyond the sample menu tasting.

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