01
Hotels & HORECA
Hotel groups, restaurants and QSR chains running a fixed menu across sites.
INFOTOM / Institutional
Kitchens that cook
at volume.
Hotels, restaurants, catering companies, canteens and food manufacturers. Large packs, a fixed specification, and the same lots that go into our retail packs.
Why it matters
Consistency
A recipe only holds
if the spice holds.
A professional kitchen writes its recipes around a specific heat, a specific colour and a specific aroma. Change the spice quietly and every dish moves. Buying by region rather than by whatever is cheapest this week is what keeps that from happening.
01
Fixed specification
Grade, mesh and moisture are agreed once and held, so the kitchen is not re-tuning its recipes each delivery.
02
Lot traceability
Every consignment references the lot and the growing region it came from.
03
Bulk formats
Chef packs through to sacks and drums, sized to how the kitchen actually stores and uses spice.
04
Whole or ground
Whole spice for kitchens that grind their own, ground for kitchens that need speed on the pass.
05
Blends to your recipe
We can hold a masala built to a chef's own formula rather than a house blend.
06
Scheduled supply
Standing orders against a forecast, so a kitchen is not ordering spice in an emergency.
We supply
Four kinds of kitchen
Where our
bulk packs go.
02
Catering & events
Caterers who need volume at short notice and the same result each time.
03
Canteens & institutions
Industrial, campus and institutional kitchens cooking to a budget and a standard.
04
Food manufacturers
Cleaned, graded spice supplied as an ingredient into someone else's process.
Talk to us
Bring INFOTOM
to your shelf.
Retail, distribution, e-commerce, quick commerce, HORECA, private label, ingredient supply, export or import — tell us what you need and who you serve, and we will come back with the right specification and pack.