Why are we here
We have been serving offices food for sometime now. In 2014, we started operations under the name of Bangalore Lunch Company and were sending a few friends salads and daily lunches. The idea was to make food we like, for people we like. We would cook up a Paella with squid heads and prawns, fish and some mussels and send it to the 5 or 6 regular customers we had. Sometimes it would be a vegetarian Ratatouille that we would bake in the morning, to be sent to the workers out there. We did not work on a profit margin or calculate the perfect quantity to send in order to break even. We wanted to serve good food and figure what people like to eat if price weren’t a factor.
These learnings and experiments took the form of something more formidable today, where after doing it consistently for a couple of years now, we understand how people in offices eat. What they like eating and when. How office people think about messy burgers and how thick a laksa should be, so as to not cause noodle faces in meetings.
We understand that people feel about food differently at work as compared to when they are going out and we make sure it shows in the food you get.
We started looking towards modern, healthier, better ways to prepare food. We wanted to be a food tech company with technology in the kitchen. We started cooking using sous-vide techniques and fell in love with it.
Where other food tech companies were looking at spreading operations, branching out to different cities and mastering large scale production, we were increasing our cook times, pushing operations to the edge by preparing food fresh, always after the order had been placed, and trying to get as hyper local as possible; basically running in a completely opposite direction.
There were a lot of doubts, mostly questioning our sanity and if we were doing the right thing. If food, literally, is the labor of love?
But, with some effort and a lot of restructuring, we have finally achieved to :
- always send freshly prepared food, on every order, every day. We do an intensive prep, like every restaurant does, but all the workflows are for last minute servings.
- always have perfectly cooked meats. Sous-vide helps us a lot in this, cause even though its a time heavy process, it gives good results consistently.
We have recently launched https://souvee.com but we are still old school with how we want to conduct our business. We have a direct line where customers could call us and talk to the chefs responsible for the order. If there are questions about food, we would want to answer directly.
You could leave feedback for us on Zomato or follow us on Twitter and Facebook.
