Business

Pushpinder Singh

The CEO of Travelkhana, which caters to passengers in trains and is partnering the IRCTC in delivering sweets and delicacies to customers in transit during Holi.

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Pushpinder Singh
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What kind of orders have you received?

For Holi we have been getting orders like doodh halwa, bhakarwadi, Agra petha, malai rabri.

How is the food sourced?

Generally, we have the items available and ask the local restaurant we have a tie-up with to supply.

What are the numbers like during Holi?

We have between 3,000 to 4,000 orders daily and about 10 per cent of those are for our local specialty orders.

What has the process been like?

Amazing. Mapping and sel­ecting items from different parts of the country has been very interesting.

So how do you zero in on a restaurant?

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We pick the restaurant which has the specific item and it goes from there.

How many such tie-ups are in place?

We have collaborated with close to 1,100 eateries serving 150 stations in about 140 cities.

How about your association with the IRCTC?

They are making a comeback in the catering business with us, though we are not sourcing anything from them. This is the future of food delivery in the country.

How does a customer track the order?

At a ‘cut-off time’ the order goes to the restaurant. Since the order is for a moving target, we inform the customer 10 km away from the station.

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How do quality checks happen?

We do an audit of every restaurant at two levels, for taste, cleanliness of the kitchen and their certifications and clearances.

Aside from on Holi, what are the orders like?

Most people order relatable food like thalis, butter chicken and naans.

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