Purpose Supplier selection for capital procurement is a major strategic decision for any automobile company. The decision determines the success of the company and must be taken systematically with the utmost transparency. The purpose of this paper is to construct capital procurement decision-making model to optimize supplier selection in the Indian automobile industry. Design/methodology/approach To achieve the stated objective, a combined approach of fuzzy theory and AHP-DEMATEL is applied. Evaluation parameters are identified through an extensive literature review and criteria validation has been introduced through a Fuzzy Delphi method by using fuzzy linguistic scales to handle the vagueness of information. AHP is employed to find the priority weight of criteria, although an inter-relationship map among criteria is not possible through AHP alone since it considers all criteria as independent. To overcome this, DEMATEL is used to establish cause-effect relationships among criteria. Findings The results show that the total cost of ownership (TOC) is the first weighted criterion in supplier selection for capital procurement, followed by manufacturing flexibility and maintainability, then conformity with requirement. The cause-effect model shows that supplier profile, TOC, service support and conformity with requirement are in the cause group and are considered to be the most critical factors in selecting the supplier. Originality/value The study’s outcome can help the automobile industry to optimize their selection process in selecting their suppliers for capital procurement; the proposed model can provide guidelines and direction in this regard.

Companies providing employees with nutritious and wholesome meals strike the right balance in achieving a productive, creative and well-bonded team. Compass India’s study on ‘Eating at Work’ (EAW) suggests that energy and productivity levels peak between 9 am to 12 pm. Post-lunch these levels registered a sharp drop due to food intake with a high glycaemic index. Even as we peg it on natural human behaviour, with the right diet, one can boost those afternoon levels. Human resource teams plan for initiatives like sleeping pods, massage stations and yet the outcome continues to be a challenge. EAW research shows that these perks start great, but soon decline, that is, the usage of gyms was less than 2 per cent or 3 per cent. Also, ‘73% chose café meals as their preferred non-monetary perk, ranking ahead of flexible work hours and employee wellness programs’. Good food goes a long way in contributing to productivity. For many organisations, while wellness is a big part of their agenda, the role of food is still at its nascent stage. There is opportunity to elevate that. Hence, companies are taking constant intelligent decisions about workplace food.