Voila F9 Gourmet launches 60,000 sq ft. commercial kitchen in Hyderabad
Voila F9 Gourmet is the amalgamated entity of Fusion Hospitality Pvt Ltd ("FHPL") founded by Shankar Krishnamurthy and Arvind Kaila and Voila Cuisine LLP, started by Sanjay Bathla, Vamsi Joganpally and Vijay Amritraj. The company is a leader in the Contract Catering, Banqueting, Event & Festival FnB segments.
Voila F9 Gourmet is an award winning company and has been in the Institutional Catering space since 2007. The company also did the catering at Global Citizen Festival in Mumbai in 2016.
Over the years Voila has emerged as one of the largest players in this category and this homegrown company directly competes with global F&B giants like Compass and Sodexo for market share. With employee strength of 850+ the company produces over 25,000 meals everyday for corporate employees in leading multinational companies like Google, Facebook, Deloitte, Qualcomm, D E Shaw & Co., Arcesium, Uber etc. Employees at Voila F9 Gourmet work across multiple shifts for operations that span breakfast, lunch and dinner. The company works through annual contracts and bills clients on a monthly basis.
Speaking on the launch of the kitchen, Arvind Kaila, Partner of Voila F9 Gourmet said “Hyderabad is a unique market with many large campus based technology companies providing employees with a premium food offering. We are very excited and happy to announce the launch of the India’s largest state of the art kitchen. This is just another step towards growing our footprint.”
Adding in Vijay Amritraj Partner and CEO Voila F9 Gourmet said “We are witnessing an increasing trend in the above as food becomes a differentiator not only to strengthen Employee Value Proposition but is also for improving Employee Satisfaction and Retention. This massive facility gives us the bandwidth to double our existing production capacity and also provide the best-in-class F&B experiences to our Clients.”
All the meals are produced at the new central kitchen in Gachibowli are then transported through a fleet of trucks and served onsite at company cafeterias in buffet formats. The company follows internationally acclaimed food safety processes like HACCP and ISO 22000:2005 and also runs an in-house microbiology lab to test and monitor every food item that is produced. This facility has specialized zones for receiving, stores, sorting, pre-prep, hot kitchen, confectionery, butchery, quality control, dispatch, temperature controlled refrigeration and also RO and STP / ETP plants. This large state of the art kitchen, together with an integrated supply chain will certainly provide Voila with an unparalleled advantage in the premium contract catering space in India.
