Improving Food Catering: Addl Inputs

Below are the key issues, root causes and solutions as identified by you in regards to food catering in trains. Kindly review them and help identify any other very specific solutions that can be implemented to improve food catering.

We look forward to your inputs!

Improving Food Catering in Railways - Solutions
1. Strict quality checks should be put in place for the serving caterers
2. Microwave Owens should be installed in the pantry to warm the food
3. and The pricing of the food should be reduced
4. The quantity of the food served should be optimised
5. Trains could have a pantry car where vendors like Haldiram etc. could be allowed to set up shop
6. Serving trays should be washed every time after use
7. A supervisor should always be present in the pantry car
8. Customer complaints should be taken about the food and the feedback should be implemented
9. Structured hygiene and cleanliness standards should be set up for vendors
10. Food samples should be taken on important stations and tested for quality
11. Every food item should be labelled and the price and weight of each item should be clearly visible
12. Do not cook food on train. Based on the timings of the train, identify the station at which food has to be picked up
13. It would be easier to monitor food quality/cooking conditions if food is cooked in a facility in station as space is not a constraint
14. If good hotels are available nearby the stations, allow them to install the stalls and their pricing/menu can be made available on-board/internet
15. A separate quality assurance cell to be constituted to periodically check the food quality/cooking standards
16. Instead of uniform serving quantity introduce meals or mini meals for supply. This would reduce wastage
17. Food contractors may be appointed through e-tendering
18. Initially contract should be for 3 months & only if meeting quality & quantity standards, may be further extended
19. There may be some standby contractors on panel, who could be called when any contactor is terminated due to poor performance
20. Food Inspector's mobile number must be flashed in each coach so that he could be called & asked to act upon

Food Catering in Railways – Root Causes

1. Lack of direct supervision of the pantry staff and pantry supplies
2. Pantry does not have a microwave to heat the food
3. Chapatis are not packed properly and become coarse
4. There is no one to stop the pantry contractors from overcharging
5. The estimation of the food required per passenger is off the mark
6. The main motive is to just get the requirements met; customer experience is not given any importance
7. No cleanliness/hygiene standards laid out for the contractors
8. Trays are not washed after every meal
9. There are corrupt alliances between food contractors and railway officials
10. No quality checks for the food served
11. There is corruption in contractor selection
12. Time to take action when something is wrong is too long, which makes it meaningless
13. Lack of an effective complaint redressal system
14. Ignorance of rules on the part of the food contractors
15. Feedback never reaches higher authorities.

Food Catering in Railways – Key Issues

1. Food served is of poor quality
2. Food is not warm
3. Chapatis look stale
4. The price of the food is high
5. Pantry contractors overcharge
6. The quantity of food served is less
7. Not too many options when it comes to ordering the food
8. The taste of the food is not very good
9. Many times insects are found in the food
10. Trays in which the food is served are unclean. more