Nando’s uncompromising in quality

Fawzia Farhat Anika, Staff Correspondent, Lifestyle
Nando's, Photo: Barta24

Nando's, Photo: Barta24

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People often dine at restaurants to celebrate occasions or simply to indulge in their taste buds, but how safe the food served by such eateries? There are so many allegations against restaurants, including preparation of food with date expired ingredients and in unhygienic environment. Such food poses severe health risks.

Directorate of National Consumers' Right Protection (DNCRP) conducts drives at restaurants to ensure that they serve healthy food to the customers. Many big restaurants have been fined during drivers for making and serving unhealthy food. International chain restaurant Nando’s is an exception in this regard.

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During a drive at Nando’s Gulshan branch on Nov 12, DNCRP found everything alright. The Barta24.com Correspondent recently visited the restaurant to see the operation of the restaurant and talk to its management.

Arif Mustafa, head of business at Nando’s, said DNCRP thoroughly examined food and food preparation process at the restaurant and asked the authorities so many questions, which satisfied both the Directorate and Nando’s.

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“They first checked our kitchen and found everything there alright. They were satisfied the most to first aid box and takeaway procedure. They checked if we can give first aid properly in case of any guest being sick or hurt. They appreciated the pictorial presentation of the entire takeaway procedure,” he said.

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Nando’s is popular mainly because of its exceptional meat items. Peri peri sauce made of bird’s eye chilli adds the special taste to the item. Arif said they purchased chicken from Afab suppliers and vegetables from local kitchen market with highest carefulness.

Asked about transparency and good practice, he said, “We’re an international franchise. Our compliance is global standard. Food is prepared and served in Bangladesh the same way it is done in Europe.”

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He said, “the SOP (Standard Operating Procedure) is followed in every step, beginning from restaurant opening to cleaning the chicken. Nothing in the procedure can be compromised.”

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