🍽 CaterFlow
🥘 Campus cater & food distribution service

Fresh meals, planned menus, and dependable food distribution across every dining hall.

CaterFlow runs the daily catering cycle end to end — menu planning, kitchen preparation, meal distribution across dining halls, and the billing that follows. Every service window is planned in advance, tracked while it runs, and reconciled once it closes.

View today's service Join the mess

Service at a glance

Daily catering
4

Meals served each day

Breakfast to dinner
3

Dining halls in service

Main, North & South
2,400

Plates distributed daily

Across all halls
96%

Service windows on time

Rolling 30 days

What the catering service covers

Kitchen to table

Menu & meal planning

Weekly menus are set ahead of service, balanced for vegetarian, non-vegetarian and mixed diets, with quantities drawn from expected headcount.

  • Weekly menu cards per dining hall
  • Vegetarian, non-vegetarian and mixed options
  • Portion planning from registered headcount
See menus

Kitchen & food preparation

Each kitchen works to a prep schedule tied to its service window, with stations marked ready before the counters open so nothing is served late.

  • Prep schedules per service window
  • Station readiness checks before opening
  • Hygiene and quality checkpoints
Kitchen schedule

Food distribution

Counters serve against registered mess allocation, so every diner is matched to a hall and a meal plan, and leftover waste stays measurable.

  • Hall allocation for every registered diner
  • Counter-side serving and attendance
  • Consumption and wastage tracking
Get mess access

Dining hall operations

Seating capacity, shift coverage and daily readiness are held in one place so each hall opens and closes its service cleanly.

  • Seating capacity and shift coverage
  • Daily open and close checklists
  • Service notes carried between shifts
Hall setup

Diet & special requests

Dietary preferences captured at registration follow the diner to the counter, including fasting days, allergies and guest meal requests.

  • Dietary preference on every profile
  • Allergy and restriction flags
  • Guest and event meal requests
Set preferences

Mess billing & dues

Monthly mess charges, receipts and outstanding dues are recorded against each diner, giving catering and finance the same numbers.

  • Monthly mess bills and receipts
  • UPI, card, bank transfer and cash
  • Outstanding and overdue tracking
Payments

How a service day runs

Daily cycle

Every dining hall follows the same rhythm, so kitchen teams, serving staff and diners all work from one published schedule.

07:30 – 09:30 · Breakfast

Counters open after station readiness is confirmed; hot items are replenished through the window.

12:00 – 14:30 · Lunch

Full meal service with vegetarian and non-vegetarian lines running in parallel across halls.

16:30 – 17:30 · Evening snacks

Short service window with beverages and a rotating snack from the weekly menu card.

19:30 – 21:30 · Dinner

Final service of the day, followed by consumption and wastage entry and the kitchen handover note.

Service standards

Quality & hygiene

Food quality

Menu published aheadWeekly
Taste check before servingEvery meal
Diner feedback reviewedDaily

Hygiene

Kitchen deep cleanWeekly
Counter and utensil checksPer shift
Staff hygiene sign-offDaily

Reliability

Service window opened on time96%
Menu served as published94%
Wastage against planUnder 5%

Eating with us this term?

Register for mess access to get your dining hall allocation and dietary preference on file, then track your monthly mess bill from the same place.

Register for mess Check mess dues