| The lone outlet "Nammora Hotel" caters to the food needs of thousands of people daily dishing out a variety of tastes, including south indian and north indian dishes. Setting a new trend in the catering industry. It has earned a niche for itself as centralised food production unit. |
| The brain child of a handful of people, who had vast pool of experience in the hotel industry led by Srinivas Rao,saw the establishment of this multi-cuisine vegetarian food manufacturing unit which has given a new dimension to catering industry, particulary in bulk vending sphere. |
| According to Nammoora Hotel CEO Krishna Hegde, who had a successful stint as chef in the Middle East and European countries, the idea of serving hygienically prepared food for people at affordable rates struck a group of three individuals. |
| The Mysore-based Central Food Technologies Reasearch Institute (CFTRI) officials, who visited the hotel, have appreciated the infrastructure created and hygiene maintained. |
| "But resources were a major constraint", he said. Though the idea had initially won appreciation from many investors they tried to tap, several of them later quitely withdrew from the scene, expressing doubts over the venture's success. |
| "But the determination and readiness to face even the worst loss made them to push through the project, managing finances with great difficulty," Hegde says. The outlet offers 222 varieties of dishes, but does not serve them across its counter. |
| All one prospective buyer needs is to choose the dish of choice and get it packed. For gravy items, soups, chutney and whatever form of dishes, they have to bring their own containers. |
| All the food items prepared here are sold in quantities of kg and not in piecemeal, hegde says adding "the new concept in sales would benefit the buyer". |
| The clients of the 'Namoora Hotel' has expanded to corporate houses, call centres, small hotels, hawkers and a variety of vendors. |
| "Those who have contracted with corporate houses and call centres for supplying food, get their orders from our hotel and serve for the employees," Hegde says. |
| The list of corporate clients of Nammora Hotel include Wipro, Convergnce, Accenture, Samsung, Hica and Lap India. |
| Some of the corporate giants, who have made name in the food industry have been its clients and exporting its products under their brand name, hegde said but declined to name such firms. |
| The emergence of Nammora Hotel has turned out to be a boon to small restaurants, who have now given up the pains of hiring their own cooks, as buying dishes from this hotel works out more profitable than preparing by themselves. |
| Giving the economics that favoured small hoteliers, he says. At Nammoora Hotel a kg of rice palauv is sold for Rs 25. The hotels split this into at least six parts and sell them to their customers at the rates ranging from Rs.12 to Rs15, which brings them more than 50 per cent profit on investments. Even those caterers engaged in catering to marriage parties and conferences, order dishes from Nammoora Hotel. |
| The concept of BPO has not remained confined to software sector, and Nammoora Hotel has also demonstrated that food industry can also engage in outsouring, as many a caterer depend on this hotel, Hegde says. |
| Dwelling on the receipes, ingredients used and hygiene maintenance while preparing dishes, Hegde says, the hotel does not use any chemicals including mono sodium glutmate (MSG). "All the ingredients required for dishes are prepared and not procured," he says. |
| A beaming hegde, who took to catering profession at the age of sixteen, claims he has churned out dishes to various mega summits including Former US President Bill Clinton, late PLO leader Yasser Arafat, Saddam Hussain, Robert Mugabe and many more world leaders. |
| On the future plans, he said, Nammoora Hotel wanted to make foray into exports but it would take some more time. |
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