Good food,
served every day,
at scale.

Vintage Hospitality Services runs the kitchens and dining halls behind Bengaluru's hospitals, college hostels, IT parks and weddings: 20,000+ meals a day, 400+ people, since 2016.

What we do Request a proposal

0+Meals served every day

0+Staff across in-house & bulk kitchens

0 yrs5-star & institutional experience

HACCPCompliant kitchens & food safety

01Who we are

We are the team in the kitchen when 20,000 people sit down to eat each day: engineers, hostel students, patients and wedding guests.

Hygienic, nutritious and unmistakably Indian: regional cooking first, variety every week, and the same kitchen discipline across every in-house and bulk kitchen we run.

About Vintage

02Who we serve

Four sectors.
One standard of care.

Healthcare

Patient, attendant and staff dining for leading hospitals in and around Bengaluru. Diet-specific menus, hygienic tray service, round-the-clock kitchens.

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Education & hostels

Breakfast, lunch, dinner, morning coffee and evening tiffin for college hostels. Our team lives on campus and serves 24×7.

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Corporate & IT parks

Food courts and cafeterias for Bengaluru's workplaces: live counters, pre-plated options and queue-busting service for the lunch rush.

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Outdoor & events

Weddings, celebrations and corporate functions in South Indian, North Indian, Mughlai, Chinese and Continental cuisines.

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03Where we are

Bengaluru is home.
Hosakote is head office.

148/2, 30th Mile, Dandupalya, Hosakote, Bengaluru – 562114

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Drag to look around · scroll with Ctrl (or two fingers) to zoom · the pin marks our registered office at 30th Mile, Dandupalya, near MVJ Medical College.

04The Vintage way

From the first conversation to the last plate.

01UnderstandWe sit with your team to learn headcount, timings, dietary needs and budget.
02Design the menuConsultant nutritionists and our chefs engineer weekly cycles, theme days and festival menus.
03Set up & staffHACCP-compliant kitchen, trained uniformed staff and service designed to shorten queues.
04Serve, listen, improveA standing menu-feedback system keeps diners engaged and the food getting better.

05Why Vintage

What you get on every site.

01
HACCP-compliant kitchens
High levels of hygiene and food safety, audited and documented.
02
Nutrition built in
Consultant nutritionists and dieticians shape every menu cycle.
03
Real variety
South Indian, North Indian, Mughlai, Chinese, Pan-Asian, Mediterranean and Continental.
04
Menu feedback system
Ongoing engagement with diners, not a once-a-year survey.
05
Shorter queues
Pre-plated options at attractive price points and service engineered for the rush hour.
06
Theme & festival menus
Pongal, Onam, Ugadi, Diwali, regional weeks: food people look forward to.