T. Azhagusundaram
Founder, Mithun Catering
🥘 Our clients
Fresh meals, planned menus, and dependable food distribution across every dining hall.
MITHUN CATERING runs the daily catering cycle end to end — menu planning, kitchen preparation, meal distribution across dining halls, and the billing that follows. Every service window is planned in advance, tracked while it runs, and reconciled once it closes.
Leadership
Founder & Co-Founder
Er. A. Shanthi Priya
Co-Founder, Mithun Catering
What the catering service covers
Kitchen to tableMenu & meal planning
Weekly menus are set ahead of service, balanced for vegetarian, non-vegetarian and mixed diets, with quantities drawn from expected headcount.
- Weekly menu cards per dining hall
- Vegetarian, non-vegetarian and mixed options
- Portion planning from registered headcount
Kitchen & food preparation
Each kitchen works to a prep schedule tied to its service window, with stations marked ready before the counters open so nothing is served late.
- Prep schedules per service window
- Station readiness checks before opening
- Hygiene and quality checkpoints
Food distribution
Counters serve against registered mess allocation, so every diner is matched to a hall and a meal plan, and leftover waste stays measurable.
- Hall allocation for every registered diner
- Counter-side serving and attendance
- Consumption and wastage tracking
Dining hall operations
Seating capacity, shift coverage and daily readiness are held in one place so each hall opens and closes its service cleanly.
- Seating capacity and shift coverage
- Daily open and close checklists
- Service notes carried between shifts
Diet & special requests
Dietary preferences captured at registration follow the diner to the counter, including fasting days, allergies and guest meal requests.
- Dietary preference on every profile
- Allergy and restriction flags
- Guest and event meal requests
Mess billing & dues
Monthly mess charges, receipts and outstanding dues are recorded against each diner, giving catering and finance the same numbers.
- Monthly mess bills and receipts
- UPI, card, bank transfer and cash
- Outstanding and overdue tracking
How you get Nourished meal
Sign-up to serviceEvery mess sets its own services, hours and charges, so what a day looks like depends on the mess you eat at. What does not change is how you get there.
1 · Register
Your college, course, hostel and intake year go on your record. Which college you belong to decides everything that follows — you only ever eat at your own college's messes.
2 · Choose your mess while you pay
Month, meal plan, mess and dining hall are one flow, because each choice narrows the next. You are only offered halls that serve your college, your gender and the food you eat, and the amount comes from that mess's own rate for your plan.
3 · Eat at your hall
Your mess publishes its own service windows — breakfast through dinner, plus any snack services it runs — and your dashboard shows those exact hours, not a campus-wide guess.
4 · The month goes on record
A settled month is kept with the mess and hall you actually ate at. Your mess is recorded per month, so you can eat somewhere else next month — a month already paid for stays as it was.
Service standards
Quality & hygieneFood quality
Menu published aheadWeekly
Taste check before servingEvery meal
Diner feedback reviewedDaily
Hygiene
Kitchen deep cleanWeekly
Counter and utensil checksPer shift
Staff hygiene sign-offDaily
Reliability
Service window opened on timeEvery shift
Menu served as publishedEvery meal
Wastage reviewed against planDaily
Eating with us this term?
Register for mess access to get your dining hall allocation and dietary preference on file, then track your monthly mess bill from the same place.