Restaurant India News: Satchmo Foods Opens 15,000 sq. ft Manufacturing Plant in Bengaluru

Satchmo Foods has launched a new manufacturing facility on Magadi Road, Bengaluru. The company, which operates in packaged foods, snacks and ready-to-cook and ready-to-eat categories, selected the location due to its established logistics infrastructure and connectivity advantages, enabling faster regional distribution.

The 15,000 sq. ft facility is currently producing staples such as Chapati, Masala Chapati, Methi Chapati, Poori and Idli and Dosa Batter. According to the company, the plant operates on precision-controlled systems designed to ensure batch consistency, hygiene compliance and flavour uniformity.

On a daily basis, the plant produces 5,000 kg of Idli and Dosa Batter, more than 24,000 Chapatis, 1,000 Holiges, 3,000 Jamuns, 200 kg Boondi, 200 kg Kara Mixture and 300 kg of vegetable gravies and curries. The scale of output positions the facility to cater to both retail demand and institutional buyers while maintaining standardised production benchmarks.

The expansion highlights growing demand for ready-to-cook and ready-to-eat formats, particularly in urban markets such as Bengaluru, where cloud kitchens, caterers and quick-service formats increasingly rely on consistent supply partnerships. Centralised production units with automated systems reduce variability and support predictable procurement cycles for food service operators.

The company has indicated that the plant has been built with scalability in mind and marks the first phase of a broader expansion plan. Satchmo Foods intends to establish 6 additional plants dedicated to categories such as snacks, sweets and savouries. The strategy suggests a category-diversification roadmap aimed at strengthening its presence across multiple consumption occasions.

The facility incorporates energy-efficient machinery intended to reduce manual intervention, lower wastage, and optimise gas and power usage. Operations at the plant comply with GMP, FSSAI and ISO standards, with traceability systems and emergency-response protocols integrated into production workflows. Such compliance measures are increasingly critical in the organised food manufacturing sector, particularly when servicing institutional hospitality clients who require documented quality assurance.

Ramesh Karur, Executive Director of Satchmo Foods, said, “Our new manufacturing facility represents our first milestone in our journey to bring dependable, delicious and hygienic food to every household. This plant has been built not just to establish production, but to elevate how we operate—through precision-controlled systems, energy-efficient equipment and processes that drastically reduce wastage and human dependency. It gives us the capacity to innovate across multiple categories and scale responsibly while staying true to our values of quality, safety and community-focused growth. We see this as a long-term investment in our consumers, our people and the future of Indian food manufacturing.”

The new plant also strengthens the company’s end-to-end manufacturing capabilities, enabling streamlined workflows, faster dispatch cycles and improved supply-chain monitoring. Enhanced oversight systems are expected to support higher production volumes and help manage demand spikes without compromising quality consistency.

Satchmo Foods sources its raw materials from local suppliers and has indicated plans to expand partnerships with farmers and MSMEs. The facility has generated close to 20 local jobs, contributing to employment and skill development in the surrounding area.

The development reflects a broader industry shift toward automation-led production, supply-chain visibility and scalable infrastructure. As demand for packaged staples and semi-prepared formats grows, manufacturing investments of this scale are expected to play a central role in supporting both organised retail and institutional food service segments.