Looking for customised food catering service?
Catering business is still an unorganised market in India and seeking for advancement. The lack of a proper system and tech support to collect daily orders mannually or to even pass feedback back makes an Admin/HR's job very difficult.
Sprink is the online food service platform that enables the admins to take control of their daily tasks easily, be it invoicing, taking orders, collecting feedback. 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 executive dinner catering near S.K.Garden ends here.
Sprink is the online food service platform that enables the admins to take control of their daily tasks easily, be it invoicing, taking orders, collecting feedback. 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 executive dinner catering near S.K.Garden ends here.
Why Sprink
- 20+ to 2000+ Employees are served everyday Sprink healthy hygienic meals onsite or via delivery. Whatever your employee count is- Sprink has got your back!
- Take your taste buds on the culinary journey with multi-cusine menu. Variety includes South Indian menu, North Indian Menu, Healthy Menu, Salad menu or any combication of these.
- We follow a sealed loop of feedback collection and implementation of feedback during food production, to ensure we are completely aligned to your needs.
- Did you miss an employee's meal again? Never let that happen again. Choose Sprink that comes with a patner app making the entire process of order collection seamless. Let the employees directly opt their food on the platform and let the right order count generate on its own.
- We keep the celebrations alive at your workplace. We provide 'Festival Menu' introducing special items in the menu once a month.
- 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.
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