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Momos SOP Content

To open a momo shop, a suitable location with high foot traffic and necessary licenses like FSSAI and Shop & Establishment Act is required. The menu should include various types of momos and fillings, while adhering to detailed standard operating procedures for preparation, hygiene, inventory, packaging, and delivery. Essential equipment includes a steamer, fryer, gas stove, and POS system.

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563 views3 pages

Momos SOP Content

To open a momo shop, a suitable location with high foot traffic and necessary licenses like FSSAI and Shop & Establishment Act is required. The menu should include various types of momos and fillings, while adhering to detailed standard operating procedures for preparation, hygiene, inventory, packaging, and delivery. Essential equipment includes a steamer, fryer, gas stove, and POS system.

Uploaded by

sivachakravarthiofficial
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

1.

Basic Requirements to Open a Momo Shop


A. Location

●​ High footfall: near colleges, markets, tech parks, or main roads.


●​ Water and electricity supply.​

B. Licenses

●​ FSSAI License (mandatory)


●​ Shop & Establishment Act license​

2. Menu Planning
Keep it tight but tempting. Categorize as:

Types of Momos

●​ Steamed
●​ Fried
●​ Tandoori
●​ Pan-fried/Chilli
●​ Cheese Burst
●​ Gravy-based Momos

Fillings

●​ Veg (Cabbage, carrot, paneer, mushroom, corn & cheese)


●​ Non-veg (Chicken, mutton, egg, prawn)​
4. End-to-End Standard Operating Procedures (SOPs)

A. Pre-Opening SOP

●​ Cleaning and sanitization of kitchen & tools


●​ Raw material inventory check (veg, meat, dough, spices)
●​ Prepare dough, stuffing, and sauces
●​ Staff briefing and daily task assignment

B. Cooking SOP

Momo Preparation SOP (Veg/Chicken):

1.​ Wash & chop ingredients (use color-coded chopping boards).


2.​ Mix with spices, oil, and salt.
3.​ Dough to be fresh daily (soft but firm texture).
4.​ Roll & stuff evenly – 25–30g per momo.
5.​ Steam at 100°C for 10–15 mins.
6.​ For fried/tandoori: Post-steaming, shallow/deep fry or tandoor-roast.

Sauce SOP:

●​ Make in bulk using garlic, tomato, red chili, vinegar, etc.


●​ Store below 5°C and use within 3 days.​

C. Hygiene SOP (Critical)

●​ Gloves, aprons, caps mandatory


●​ Wash hands every 30 mins or after handling raw food
●​ Store veg and non-veg separately
●​ Cleaning schedule every 2 hours
●​ Pest control every month
D. Inventory SOP

●​ Maintain daily stock register (flour, oil, veggies, meat, packaging)


●​ FIFO (First In First Out) for perishables
●​ Keep buffer stock of sauces and momos
●​ Weekly vendor audit and reorder threshold alerts

E. Packaging SOP

●​ Leak-proof boxes (3–4 compartment for momos & sauces)


●​ Branding stickers on box
●​ Sauce quantity: 30–50ml per plate
●​ Eco-friendly if possible

F. Delivery SOP

●​ Tie-up with Swiggy/Zomato


●​ Delivery time: under 30 mins
●​ Assign a staff to handle orders & tracking
●​ Use thermal bags to retain heat​

5. Equipment Needed
●​ Steamer (multi-tier)
●​ Fryer/Tandoor (if required)
●​ Gas stove & cylinder
●​ Deep freezer/fridge
●​ Work table
●​ Mixing bowls, knives, rolling pins
●​ POS machine/QR codes
●​ Food-safe containers​
Priya Food Academy ​
For More Details Contact : ​
+91 7904135459

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