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Preparation and distribution of food items are an important source of income for the Indian Railways. In 2020, the catering service contributed almost 35 per cent of the Railways’ non-core business. The Indian Railway and Catering and Tourism Corporation (IRCTC) deals with the non-core business of the Indian Railways like catering, tourism, ticketing, etc. The Government of India launched the Catering Policy 2017 to enhance the standard of food distributed in trains to passengers.
This new catering policy separates the operation of preparing the food and the distribution onboard. According to this policy, food will be prepared in the base kitchens while it is distributed by a service provider. Along with providing healthy and hygienic food to passengers, the railway aims to attract reputed food companies from the marketplace.
New Catering Policy 2017
In 2017, the Indian government suggested a new catering plan for the Indian Railways, which led to greater participation of private players in the catering sector. The objective behind this plan is to provide food through e-catering and construct new modern kitchens. IRCTC has the task of distinguishing between food readiness and food circulation. The following are some of the policy’s objectives:
Indian Railways has announced that customers will be served meals at their assigned seats. They simply need to dial 1323 to avail of the service.
IRCTC plans to build new kitchens and renovate existing ones to change the way food is served.
Replace gas stoves on trains with electric ovens and modernised kitchens.
The Highlights of the New Catering Policy 2017
The noteworthy aspects of this new policy are:
Zonal railways will be responsible for providing contracts for all pantry car services.
The four base kitchens under zonal rail lines (Nagpur, CST Mumbai, Mumbai Central, and Balharshah and other kitchen units such as Cell Kitchens, Jan Ahaar will be handed over to IRCTC. If necessary, IRCTC will set up new kitchens at extra stations.
For a little expense, zonal rail routes will give kitchen designs and land to IRCTC for a ten-year time span.
Food Plazas, Food Courts, and Fast Food Units will be overseen by the IRCTC under this methodology.
IRCTC will be responsible for establishing, improving, and fixing new or existing base kitchens/kitchen units. IRCTC will administer these kitchens.
IRCTC will help kitchens foster a marketable strategy that will permit them to extend and work on their administrations. For the establishment/improvement of the kitchens, IRCTC will lay out a reasonable concession arrangement.
The zonal rail course will control static units, except for base kitchens and cooking units, which will be given to IRCTC (offering food, milk, trolleys, etc.).
The system of continuous recharging has been abandoned. Currently, it is planned that every static unit (excluding kitchen units and the food plaza) will have a five-year residence. The food plaza will be installed for a period of nine years.
General Minor Units are to be designated at all class stations.
In Indian Railways catering units, there will be a quota of 33% for ladies to ensure their employment and promote women’s empowerment.
IRCTC will create the menu in cooperation with the Railway Board for trains like Rajdhani/Shatabdi/Duronto and others in which catering charges are incorporated into passenger fare.
Management of Catering Service in Mobile Units
In the new catering policy of Indian Railways, the authority to manage all the catering services on mobile units was given to IRCTC. IRCTC needs to submit its business plan for managing catering service on the trains to Railway boards for approval. The management of all the mobile units having pantry cars working with IRCTC before the issuance of this policy shall be taken over by IRCTC. IRCTC needs to manage the catering service on all new trains or trains beginning on short notice.
According to this policy, IRCTC has the power to employ service providers for the service of food in trains from industries operational in hospitality. A supervisor employed by IRCTC overlooks the catering services at every mobile unit. IRCTC has to ensure that the rates of food items are displayed in coaches and on the Railways’ website.
Management of Catering Service in Static Units
Static units are the food supply stalls on the railway stations. Apart from kitchens and kitchen units, which will be handed over to IRCTC, Zonal Railways will be in charge of static units (catering, milk stalls, trolleys and so on).
Cooking administrations in static units, such as Food Plazas, Food Courts, and Fast Food Units, will be the responsibility of the IRCTC. All Minor Catering Units will be designated via open delicate frameworks at all classifications of stations. Allotment of Special Minor Units (held classification) at all class stations will be done through an open offering framework within the comparative saved classification.
The rules for specialised qualifications have been reorganised:
Milk stalls will be distributed at all stations using an open delicate framework rather than calling programs.
The plan for an endless re-establishment has been abandoned. Currently, it is anticipated that every static unit (apart from kitchen units and the food plaza) will have a five-year residence.
The ceiling restriction on keeping tiny units, such as milk, has been described for smooth restoration execution.
A 33 per cent sub amount has been provided for ladies in a section of each classification of minor catering units at all classes of stations.
Conclusion
The new catering policy was introduced in 2017 by the Indian Railways to enhance the food quality. The policy includes many points for improving the quality of food being served on railway stations and trains. It improves the passenger experience through improved catering service.
