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