Business Overview | Chairman's Statement | Competitive Strength Our Achievements | Board Of Directors | Executive Officers | Group Structure   Led by an experienced management team, most of whom have more than 10 years of experience in the F&B industry. Management team is familiar with our business and understands our customers' needs and requirements. Integrated computer systems developed over the years and customised specially to suit our business requirements and operations. System analyses sales data, and automatically processes raw material requirements, procurement and allocation to the different kitchen. Minimizes errors and food wastage. Higher operation efficiency and better quality of service. Adopt several cost-controlling measures:-   - bulk purchasing - cost control incentive scheme > aligns chefs' and employees' remuneration with the profits of the food establishment under their charge. > encourages chefs to minimize food wastage. Master chefs and Head Chefs have an average of 10 years of experience in the F&B industry. Our chefs undergo regular and continual training to upgrade their culinary skills. Focused on providing friendly and prompt service. In recognition of our commitment to service, we have been granted the Singapore Service Class award in 2004 by SPRING Singapore Broad and varied customer base resulting from our 3 business divisions Better gauge on the changing trends in consumer tastes and preferences Greater opportunity for cross selling One of the few and leading food catering and management service providers in Singapore which can provide Halal and non-Halal food This ability enables us to attract a broader customer base
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