We have a centralised kitchen enables us to serve a large volume in a short period of time and helps improve:
- Efficiency – Only skilled manpower is required at the central kitchen which will make the operations more efficient
- Food Costs – Competitive purchasing through bulk buying brings prices lower and reduces wastage to only one location
- Equipment Costs – Investment in kitchen equipment concentrated to one location instead of numerous locations
- Product Quality – The taste and quality of food is standardised and consistent throughout the service
To optimise the quality of food served, we provide a controlled system of advanced food preparation that allows flexibility in food service whist ensuring its cleanliness and hygiene exposure. This ‘Cook Chill’ method is used by caterers, whereby cooked dishes are chilled rapidly stored at controlled temperatures and reheated as and when required only. This allows us to serve a broader variety of fresh-tasting foods safely and consistency.