Elanpro, India’s leading commercial refrigeration company, hosted Saksham, a seminar in Bengaluru aimed at fostering responsible practices across the hospitality sector on 29 December.
The event was inaugurated in the presence of Pawan Agarwal, former CEO, FSSAI; Sathyananda B, president-supply chain, Cafe Coffee Day; Subramanya Holla, president, Bruhat Bengaluru Hotel Association; representatives from MS Ramaiah College and Ranjan Jain, MD, Elanpro. The initiative was organized in collaboration with the Hospitality Consultants Forum (HCF).
Saksham, a one-day knowledge led program designed to equip chefs, hotel engineers, restaurant operators, food business owners, food handlers, and emerging F&B entrepreneurs with practical insights to improve safety standards, operational efficiency and overall service quality. With over 100 participants, the seminar brought together industry stakeholders, academia, and solution providers on a single platform to explore evolving challenges and solutions shaping the region’s food and hospitality landscape.
The programme featured expert-led sessions and interactive panel discussions, delivered both in person and online, enabling participants to address real-world operational challenges through actionable insights. The seminar focused on three core pillars of safety and hygiene, compliance and audit readiness, and sustainability.
Seminar covered food safety fundamentals, commercial kitchen fire-suppression systems, reusable drinking-water solutions, grease interception and capacity planning, wastewater lifting mechanisms and sustainable practices in food processing. The sessions also examined compliance norms, financial risks associated with non-adherence and the crucial relationship between refrigeration and food integrity. The day concluded with a panel discussion on strengthening accountability across the industry.
The sessions were led by industry and domain experts including Pawan Agarwal, Sanjay Jain, Chitra Muthiah (DNV), Anusha Adappa (Resguardo Industries) and Chayaa Nanjappa (Nectar Fresh Foods).
Bengaluru’s hospitality ecosystem is expanding rapidly, with industry estimates indicating over 12,000 restaurants across diverse formats, a thriving cloud kitchen network and one of India’s highest online food-ordering volumes. The city also hosts a growing F&B startup community and a rising hospitality workforce, reflecting increasing consumer demand and sustained industry investment. This momentum makes Bengaluru an ideal stage for a meaningful industry interaction on strengthening food systems, improving operational discipline and preparing for sustained growth.
Speaking about the initiative, Ranjan Jain, said, “Bengaluru is growing so quickly as a food and hospitality hub that conversations like Saksham feel more important than ever. When industry leaders, operators and solution providers come together, it creates opportunities to understand what is working on the ground and where gaps still exist. Culture doesn’t change in a day. It strengthens when people learn from each other and consistently reinforce responsible practices. When responsibility flows peer to peer, not just top down, it becomes embedded in daily operations. Saksham is simply the beginning of that shift.”
Food safety inspections across India highlight recurring lapses in commercial kitchens, often stemming from limited awareness of essential food safety practices. These gaps affect hygiene standards and weaken compliance, underscoring the importance of informed and accountable operations across the sector.
Speaking about the issue, Pawan Agarwal, said, “Compliance has always been one of the sector’s biggest challenges, especially as food businesses expand. Platforms like Saksham allow FBOs to understand not just the ‘rules’ but the ‘reasons’ behind them. This is where behaviour shifts begin. Initiatives like this can significantly strengthen India’s food safety culture and help establishments move from basic requirements to responsible daily practice.”
Hospitality Consultants Forum (HCF) is an association of Hospitality consultants engaged in designing and developing F&B kitchens that meet global standards for safety, sustainability and compliance.
Beyond this seminar, Elanpro continues to champion responsible refrigeration and operational excellence nationwide. Earlier this quarter, the company conducted a specialised skill development programme in Bengaluru to train young professionals in advanced refrigeration practices. By empowering a skilled, safety-conscious workforce, Elanpro is helping build a more resilient, responsible and future-ready food ecosystem.
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Naresh Khanna – 10 February 2025
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