Daily food catering simplified for office.
Managing multiple food vendors, demanding employees' needs for variety in food, often remains unfulfilled by ordinary caterers 90% of the admin and facility managers face challenges in providing quality meals for their employees that fits the budget.
Sprink offers daily changing menu; including a variety of cuisines, South Indian, North Indian, Healthy Salads, Gujarati meals, Kerela meals, Bengali meals and more. Sprink's food catering capabilties is backed on strong industry expertise and tech making it the best catering service for bulk and small orders.
Your search for corporate dinner caterer near Kachamaranahalli ends here.
Sprink offers daily changing menu; including a variety of cuisines, South Indian, North Indian, Healthy Salads, Gujarati meals, Kerela meals, Bengali meals and more. Sprink's food catering capabilties is backed on strong industry expertise and tech making it the best catering service for bulk and small orders.
Your search for corporate dinner caterer near Kachamaranahalli ends here.
Why Sprink
- The key to a good company is to keep your employees happy. Add on a food perk from Sprink. Select from variety of options. Fully company paid, partially company paid and fully employee paid models are available.
- Let Sprink digital system take away the pain of daily invoicing. Sprink provides you easily accesible Admin/HR on the portal, allowing you to check the daily numbers in a snap.
- Pick a diiferent cusines for every day or any combination of them. Sprink offers cuisine variety of South Indian menu, North Indian Menu, Healthy Menu, Salad menu and more.
- Daily employee counts might change,whether its 20 or 2000, Sprink is comitted to providing quality food to corporates by delivering or serving onsite food at office.
- With our processes set for daily feedback collection (digitally/physically) and implementation in production, we make sure you get what you have asked for.
- Sprink's intelligent system can collect feedback from each employee and pass it on directly to the kitchen team, leaving production for improvements and you free of the task.
Meals required:
