WEKALP CULINARY PRIVATE LIMITED

In their own words

Street-side vendors operate in two ways First, they do all the preparation at home and then go to the point of selling, where another value-adding activity is carried out and second, they buy a finished good (cooked food) and sell 1.In both cases, food safety is compromised because of a lack of SOPs 2.Time boundedness as limited products 3.lack of expertise to expand on other products While talking about the contribution to 14% of the informal economy and still it faces the wicked challenges due to the knowledge gap, while talking about the food safety there are two major challenges that we face unhygienic practices during the preparation and on site, we are mitigating these challenges by equipping the correct knowledge, by which they will sell the food provided from the franchisor (WeKalp / or any other brand through wekalp), our operation will be on mobile carts like 2,3 & 4-wheelers (but not limited to) for smother and hygienic operations

Written by the company on its public Startup India profile. Not verified by us.