Elior India, the Indian subsidiary of France-based Elior Group (EURO6.05 billion revenue), has unveiled its third advanced central kitchen in Bengaluru — The Gourmet Kitchen (GK3) — located in Whitefield. Spanning 35,000 sq ft over three floors, the state-of-the-art facility can produce over 22,000 meals a day for corporate offices, tech parks, and educational institutions.
Positioned at a time when corporate India is prioritising employee well-being and sustainability, GK3 reflects the evolution of institutional food services towards large-scale, high-quality, and environmentally responsible operations.
“GK3 is more than just a kitchen, it’s a reflection of what we stand for,” said Rohit Sawhney, CEO, Elior India. “Food at work should be nourishing, joyful, and thoughtfully made. This is about doing it right, every single day.”
Designed with sustainability at its core, GK3 follows an ESG-first model. Features include rainwater harvesting, integrated water treatment, energy-efficient heat pumps, and advanced ventilation with air scrubbers. The facility ensures strict vegetarian and non-vegetarian zoning, uses separate service lifts for raw and cooked food, and maintains hygiene integrity at scale.
Operational resilience is supported by a 500 KVA transformer with diesel backup, comprehensive fire safety systems, and a building-wide PA system. The facility also houses a Gourmet Innovation Centre for recipe development and ingredient testing, as well as an Experience Centre where clients can see food preparation in action.
The launch event, GourmetVerse, offered guided tours, live food counters, and an inside look at Elior’s approach to mindful, flavour-driven, and sustainable institutional dining.
With Bengaluru and Hyderabad as its primary markets, followed by Pune, Mumbai, and Gurugram, Elior India sees GK3 as a cornerstone in shaping the future of workplace dining in the country.
