Elior India, part of the France-headquartered Elior Group, a corporate food services provider, has acquired a majority stake in Platos, a technology-led cafeteria management company.
Founded in 2019 by Arjun Subramanian and Raj Jain, Platos is an end-to-end solution for corporate cafeterias with solutions for both technology and on-site service.
Began as a cafeteria-tech solution, it has evolved into a digital and aggregation platform that partners with food brands and institutional caterers, giving corporates greater choice and flexibility in workplace dining.
Platos has its technology live across PAN India, while its catering aggregation business is already active across seven cities.
Looking ahead, Elior and Platos will work on a joint roadmap focused on enhancing pre-ordering systems, cafeteria analytics, and sustainability-led initiatives to reduce food waste and improve efficiency.
By 2026, Elior and Platos together are projected to serve over 1,50,000 meals daily across 150+ establishments in India, significantly expanding Elior’s digital-first dining footprint.
Rohit Sawhney, CEO, Elior India, said, “Institutional dining in India is at a turning point. Clients no longer evaluate partners on food alone; they want transparency, accountability, and technology that makes workplace dining seamless. With Platos joining the Elior family, we are shaping more transparent, trusted, and engaging dining ecosystems for workforces across the country. And with Elior’s global expertise and scale, we are uniquely placed to deliver these outcomes with consistency and trust.”
Raj Jain, Co-founder, Platos, said, “We started Platos to simplify workplace dining, from meal ordering to subsidy management. Over time, we’ve grown into a digital and aggregation platform trusted by leading corporates, bringing greater flexibility and choice. Partnering with Elior is an exciting step; it gives us the scale to grow faster and the opportunity to reimagine workplace dining. With Elior’s culinary strength and our technology, we can redefine cafeteria experiences for the future of work.”
