What we run
Seven lines of business. One system behind them.
Line catering, frozen meals, events, clinical nutrition, school catering, cafeterias and brand operation — produced in regional kitchens, moved by a refrigerated fleet and held to one quality standard, sized to each contract.
7
Lines of business
6
Sectors served
ISO 22000 · HACCP
Certified
Messing
Line 1 of 7Line catering & remote sites
Daily messing for industrial, construction and giga-project sites — NEOM, Jubail, Yanbu and Riyadh.
Line labour catering is the daily preparation, transportation and service of meals for workforce and project requirements — prepared in our regional kitchens and transported to site every day.
Four operating locations — Riyadh, Jubail, NEOM and Yanbu — serve about 5,900 pax a day, each site running three service tiers: labour, senior and junior messing.
5,900
Pax daily
across four reported messing sites
Headcount by site · approx.
- Riyadh
- ~2,800
- Jubail
- ~1,400
- NEOM
- ~1,200
- Yanbu
- ~500
Service tiers per siteLabour · Senior · Junior
Sectors served
- Industry & energy
- Government
Manufacturing
Line 2 of 7Frozen meal manufacturing
Industrial production lines for chilled and frozen ready meals, produced to spec for partners.
Meals are cooked, rapidly chilled, portioned, sealed and labelled, then frozen using liquid nitrogen technology — and stored and distributed safely through a controlled cold chain.
~400,000
Combined planned volume
planned · in development
Sectors served
- Healthcare
- Government
- Education
- Corporate
- Industry & energy
Hospitality
Line 3 of 7Events & premium hospitality
Large-format event catering and curated hospitality with live cooking stations.
Fully equipped mobile kitchens are deployed to the venue, so food is finished on site rather than transported ready-plated.
Live cooking stations and curated menus for public events, corporate gatherings and celebrations — about 35,000 meals delivered across three flagship events.
35,000
Meals at major events
Delivered volumes · meals per event
Approximate figures
Banban, Diriyah
28,000
Largest single event
MDLBEAST
6,000
Flagship festival
Balad Beast
1,000
Flagship festival
Sectors served
- Events & retail
- Government
- Corporate
Healthcare
Line 4 of 7Patient & clinical nutrition
Therapeutic meal programmes for hospitals and clinics, supervised by certified nutritionists.
Tailored clinical nutrition for hospitals and health centres, designed by specialists and supervised by certified nutritionists — more than 6,000 patient meals every day.
The same discipline runs Diet World, our clinical-nutrition brand: healthy, low-calorie meal plans overseen by certified clinical nutritionists since 1999.
6,000+
Patient meals daily
Sectors served
- Healthcare
Education
Line 5 of 7School catering & student meals
Daily meal programmes for schools, universities and student housing — balanced menus, age-appropriate portions and strict allergen control.
School canteen operation and daily meal plans, with healthy options and full control over ingredients and allergens.
Balanced menus and age-appropriate portions, approved by our nutritionists, for schools, universities and student housing.
Nutritionist-approved
Menus & allergen control
Sectors served
- Education
Facilities
Line 6 of 7Cafeteria & facility operations
Daily operation of cafeterias for ministries, institutions and residential compounds.
Full-service daily operation for government and private institutions and residential compounds — more than 2,000 corporate meals every day.
Large-scale meal programmes built around cultural and dietary preferences, produced in our regional kitchens to one standard.
2,000+
Corporate meals daily
Sectors served
- Government
- Corporate
Brands
Line 7 of 7Brand development & operation
We build the brand from the idea up — strategy, menu engineering and development, photography, nutrition data, cooking, packaging and delivery. Eleven jobs, all ours.
Building, launching and running food brands from concept to daily operation — with custom menus that reflect the identity of each concept.
Eleven jobs, all handled in-house: from consultation and menu engineering to daily production, packaging and delivery under your brand.
Concept to daily operation
Eleven jobs, all ours
Sectors served
- Corporate
- Events & retail
The eleven jobs
- 01
Consultation
We start by understanding the concept, the market and the customer.
- 02
Strategic planning
Positioning and the route the brand takes to market.
- 03
Menu engineering
Item costing, margin analysis and the balance of the menu.
- 04
Menu creation
Recipes developed, tested and signed off before launch.
- 05
Menu implementation
Rolled out across our kitchens, teams and service channels.
- 06
Food photography
Every dish shot for the menu, the app and the campaigns.
- 07
Nutrition facts
Calories, macros and nutrition-fact labels prepared for you.
- 08
App integration
Items, prices and menus loaded into your app and aggregators.
- 09
Food preparation
Produced daily in our own kitchens, to one quality standard.
- 10
Packaging
Packed and labelled in your brand, ready for the customer.
- 11
Logistics & delivery
Our fleet and cold chain carry it to the customer, on schedule.
You do the marketing. We do everything else.
Concepts created & operated by ISFC
Salus
Frsh
Afiya
Golyv
Captain Chef
Fit Kitchen
Our services
Seven services. Built around the client.
The service catalogue behind every line — from patient meals to mobile kitchens.
Request a proposal- 01
Patient meal services
Tailored clinical nutrition for hospitals and health centres, designed by specialists.
- 02
Cafeteria operations
Full-service daily operation for government and private institutions and compounds.
- 03
Mass catering solutions
Large-scale meal programmes built around cultural and dietary preferences.
- 04
Hospitality & event catering
Private and public events, corporate gatherings and celebrations.
- 05
Mobile kitchens & food trucks
State-of-the-art mobile kitchens equipped for any offsite event.
- 06
School meal programmes
School canteen operation and daily meal plans, with healthy options and full control over ingredients and allergens.
- 07
Brand development & launch
Creating and operating distinctive food brands with custom menus.
Start the conversation
Tell us about your operation.
Sector, headcount, location and the service you have in mind — our operations team will come back with a plan.