Where safety, quality, and structure meet
At Seventy Seven, we believe that the success of catering services depends not only on product quality, but also on the strength of the operational system behind it.
Therefore, we rely on an integrated approach that begins with selecting suppliers and products, passes through storage, transportation, preparation, and operation, and concludes with monitoring, evaluation, and performance measurement.
We also believe that the education sector demands a higher level of responsibility. Consequently, we place student safety, food quality, regulatory compliance, and operational discipline at the core of our fundamental priorities.
Quality and Food Safety
Quality and food safety represent a core pillar across all company operations, as we work to implement integrated control procedures that include:
Approving and monitoring suppliers and products.
Controlling the quality of food items upon receipt.
Complying with safe storage and transportation requirements.
Monitoring temperatures and product safety.
Implementing hygiene and sanitization procedures.
Pest control programs.
Conducting periodic follow-ups and inspections at operational sites.
Training staff on food safety practices.
Addressing feedback and complaints through clear procedures.
Continuously improving and elevating the level of operational performance.
Our Operational Model
The company relies on an integrated operational model aimed at ensuring a uniform standard of service across all operational sites, through
Planning
Sourcing & Supply
Preparation
Operation
Monitoring
Evaluation
Optimization
This model enables the company to manage operations with high efficiency, respond effectively to the requirements of schools and regulatory bodies, and maintain the continuity and quality of service.