15+ Years of Culinary Integrity
& Operational Scale
From our inception to delivering 20,000+ fresh daily meals to 40+ satisfied enterprise clients across Pan India, discover the values that power SAB Hospitality.
Santosh Chand Thakur · Founder & Managing Partner
Santosh Chand Thakur
Founder & Managing Partner
«“Quality service, professional operations and customer satisfaction are the foundation of sustainable hospitality.”»
Building Dependable Hospitality
With Operational Rigor
Santosh Chand Thakur is the Founder and Managing Partner of SAB Hospitality Services, with a strong focus on building professional, reliable and quality-driven hospitality solutions.
With deep experience in hospital catering, institutional food services, cafeteria management, kitchen operations and event catering, he is committed to developing systematic and customer-focused hospitality services.
Under his leadership, SAB Hospitality Services focuses on delivering high-quality food, professional manpower, hygiene-focused operations and cost-effective solutions for hospitals, institutions, corporates and other organizations. His approach is built around quality, discipline, teamwork, innovation and long-term client relationships.
As Managing Partner, Santosh Chand Thakur continues to focus on strengthening operations, developing skilled teams and creating dependable hospitality solutions that deliver high-class services at competitive and budget-friendly prices.
Why SAB Hospitality Services
High-Class Services at Budget-Friendly Prices
At SAB Hospitality Services, we combine professional hospitality management, quality food, trained manpower and systematic operations to deliver reliable solutions for hospitals, institutions, cafeterias and events. We focus on quality, hygiene, patient safety, timely service and operational efficiency while understanding the practical needs and budgets of our clients.
We believe premium service does not always have to come at a premium cost. Our efficient procurement, trained workforce, standardized processes and operational management help us provide high-quality hospitality services at competitive and budget-friendly prices.
Our Vision
To become a trusted and recognized hospitality service partner by delivering safe, hygienic, efficient and high-quality food and catering solutions across healthcare, institutional and corporate sectors.
Our Mission
Our mission is to provide professional, reliable and cost-effective hospitality services through quality ingredients, trained staff, systematic operations, strong hygiene practices and continuous improvement.
What We Stand For
Consistent, documented standards in every plate of food and every touchpoint of service.
Safe food preparation, clean commissary operations, and strict pathogen protocols.
A thoroughly trained, uniformed, and responsible team dedicated to institutional care.
Punctual execution ensuring the right meal reaches the right ward or counter at the right time.
High-quality hospitality services delivered at competitive and budget-conscious pricing.
Deeply understanding, adapting to, and exceeding unique client requirements.
Regular microbiological monitoring, periodic team retraining, and systematic operational audits.
Our Promise
High-Class Hospitality. Professional Service. Budget-Friendly Solutions.
We aim to build long-term partnerships through trust, transparency, uncompromising quality and dependable service that institutions can rely on every single day.
Licensed & Compliant Operations
Proper Licences • Regulatory Compliance • Professional Operations
At SAB Hospitality Services, we operate our food and hospitality services with the required licences, registrations and statutory compliances applicable to our operations. We follow proper procedures for food safety, hygiene, documentation and regulatory requirements to ensure responsible and professional service delivery.
The people behind every tray.
Meet our team of dedicated professionals who are passionate about culinary excellence — the leadership, kitchen and desk disciplines that run our kitchens across five states.
Santosh Chand Thakur
Founder & Managing Partner
Ashok Chand
Partner – Operations
Mahesh Shah
Chief Executive Officer
Laxman Prasad Bhandari
Executive Chef
Naitika Singh
HR Manager
Manish Shukla
Sales Head
Suraj Yadav
Accounts Head
Gobind Singh
Sr. Manager & Admin
Sunil Kumar Srivastava
Area Manager
Deepak Rawat
Manager
From clinical dietetics to high-volume commissary production, every discipline is led by someone who has run the floor.
Speak with the team15+ years of disciplined operational expansion.
From an initial 120-bed hospital patient diet contract in Lucknow to operating high-capacity commissaries across five Indian states.
Clinical Healthcare Inception
Established in Gomti Nagar, Lucknow. Secured foundational contract for a 120-bed regional hospital inpatient dietary kitchen, introducing dietitian-supervised meal trays.
University Campus Expansion
Awarded first 2,500-student university hostel mess contract. Commissioned first semi-automated chapati plant and industrial steam cooking batteries.
Central Accreditation & Response
Standardized ISO 22000 and HACCP frameworks across all kitchens. Operated emergency contactless nutritional feeding for 1,800+ isolation and ICU beds without service interruption.
20,000+ Daily Meals & 40+ Clients
Delivering 20,000+ daily meals to 40+ satisfied enterprise clients across Pan India with an active workforce of 500+ culinary and facility professionals.
Heavy commercial machinery engineered for zero downtime.
Institutional kitchens fail when equipment cannot handle sustained mechanical stress. We deploy heavy-gauge Food-Grade SS 304 automated systems with secondary redundant utility lines.
Primary Redundancy Protocol:
Dual-fuel gas/electric burners and on-site diesel generators ensure uninterrupted hot meal production during municipal utility outages.
Automated Rotary Chapati Lines
Continuous dough-kneading, portioning, pressing, and double-sided infrared baking for uniform soft phulkas.
Tilting Steam-Jacketed Kettles
Indirect steam heating prevents caramelization and scorched food, cooking 1,000+ portions of dal and gravies evenly.
Walk-in Blast Chillers & Freezers
Rapid core-temperature pull down from 70°C to below 3°C within 90 minutes, locking in nutritional integrity and preventing spore growth.
Conveyor Rack Dishwashers
Automated chemical dosing and 82°C thermal sanitizing final rinse cycles ensuring zero residue across inpatient food trays.