Foodservice providers are clocking growth as the GCC’s appetite grows

As India solidifies its position as a Global Capability Center (GCC) hub, elements of the employee experience, such as workplace dining, have become a key differentiator. Gone are the days of routine cafeterias and stacked meal boxes, with GCCs now expecting curated cuisines, themed menus and healthier options.

Speak with business lineAccording to corporate catering companies, GCCs today, unlike traditional service organizations, demand a global, diverse and healthy food program tailored to their multigenerational and multicultural workforce.

Rohit Sawhney, CEO of corporate catering services provider Elior India, says GCCs view food as more than something put on the plate. “Food is an important aspect of the employee lifecycle for GCCs and they expect constant innovation and change, unlike traditional industrial or corporate customers, where a simple, straightforward meal is the answer.”

GCCs account for about 80 percent of Elior India’s revenues. Sawhney says the company’s sales in this segment have grown by about 120 percent over the past three to four years, thanks to closer partnerships with GCCs and new business from these emerging sectors.

Vikas Chawla, Managing Director and Chief Executive Officer of global catering company Compass Group India, notes that long-term relationships are being built with GCCs. “We see them investing in high-quality, technology-based foodservice solutions, with an uncompromising emphasis on HSEQ standards and operational excellence,” he said.

With over 125 GCC customers, Chawla says more than half of Compass Group’s business in India comes from GCCs, and the company has seen this segment grow at a CAGR of 51 percent over the past three years.

Consequently, food service providers have also scaled up their kitchen facilities in key GCC hubs.

Elior currently operates six kitchens in Bengaluru, Hyderabad, Delhi and Pune, and will open new kitchens in Bombay and Chennai in the coming year.

Similarly, Compass currently operates ten central kitchens across India, including recent expansions in Pune, Bengaluru and Delhi.

Globalized menu

The diversity in employee demographics has led food service providers to offer globalized menus.

Compass currently has over 200 curated food programs across Indian and international cuisines. Sawhney said that even within Indian food, there is great diversity on offer.

Meeting employee expectations

For GCCs, this is another way to meet evolving employee expectations.

Manish Singh, Head of Corporate Real Estate Services, India, ASEAN and South Asia, Standard Chartered, says dining has become central to the bank’s employee value proposition and wellness agenda. “Employee expectations have evolved towards healthier, sustainable options that include regional and international cuisines. We work with suppliers who meet these diverse preferences while maintaining high quality and hygiene standards,” he said.

The CHRO of a leading technology company in Bengaluru, who did not wish to be identified, said companies are now looking for partners who offer curated, evolving menus instead of the standard cafeteria fare, with healthy choices, themed events and a clear focus on sustainability and reducing food waste.

Published on November 10, 2025