GLC audits commercial kitchens against a structured standard and certifies the ones that actually meet it. Every issue gets tagged on the spot. Every fix gets checked, unannounced. Certification means something because it's earned, not printed.
Same process whether it's a single independent kitchen or the first visit of a multi-year chain contract.
Every category gets checked: temperature control, storage and stock rotation, cleaning and equipment, staff hygiene, pest control, documentation and SOP compliance.
| Tag | Meaning |
|---|---|
| Red | Urgent risk |
| Amber | Critical risk |
| Yellow | Standard risk |
GLC returns without notice to verify the fix actually happened — not that it was promised.
Once the kitchen is compliant, GLC hands over a document built for that specific site, so staying compliant becomes the daily standard — not a one-off achievement.
Issued only once the corrective cycle is fully closed, and visible on GLC's own audit record for that outlet.
From a single independent kitchen to a chain rolling out one standard across every outlet.
Every kitchen is a different size, footfall, and starting condition — so the honest number depends on yours, not a generic rate card.
Best for a single kitchen that wants an honest, one-off check.
Best for ongoing peace of mind between visits, at a better rate than one-off audits.
Best for keeping every outlet to the same standard, priced per store.
Tell us a bit about your kitchen and which tier fits, and we'll get back with a straight quote — no guesswork on either side.
Get a quoteA busy Saturday shift shows you a kitchen's real standards — not the inspection binder. Nikhil Paramkusham has spent a decade running exactly those shifts, scaling hospitality and F&B brands across India, Singapore, and the UK — most recently as Area Manager for a group of premium Starbucks UK stores, posting the highest like-for-like growth in the business.
He kept walking into kitchens that looked compliant on paper and wouldn't have survived a surprise check. So he's walking away from that role to build the audit he wished existed — under pressure, on a busy Saturday, when nobody's watching.
That's the difference GLC is built on: audits run by someone who has actually operated live, multi-store kitchens under pressure — not a checklist-only consultant.
Tell us about your kitchen or chain, and what you're looking for. We'll get back to you with next steps.