Chef / Culinary Team

• • Less manpower

  • Saving in utilities (water, electricity, detergent)

  • Saving in equipment maintenance

  • More time to meet client with sales team

  • More time for training 

  • More time to support procurement

  • More time for carving station and buffet presentation

  • Better overall hygiene

  • Less time behind desk or computer

Purchasing / Procurement

• • Less manpower

  • Saving in utility, stationery 

  • Less suppliers, less paperwork

  • More time to source the right products

  • Better communication with Chefs

  • Transparency in purchasing

Receiving 

• • Less manpower

  • Less daily delivery to handle

  • Less packaging handling and wastage 

  • More time to control and scale products

  • Better hygiene and easy grouping per outlet

  • Less truck pollution in loading bay

Stewarding

• • Less manpower

  • Saving in utility (water, detergent, electricity)

  • Can help receiving to transport food

  • Can help kitchen to peel or cut vegetables

  • Can help to transport food buffet station