Every successful partnership is marked by shared commitment, adequate resources, and aligned business goals. Our industry best practices ensure accountability and transparency, while our industry experience guides us to ask the correct questions.
Business Corporate Structure
In our investment strategy, we deliver an in-depth vision of how the business operates. This comprises the Unique Value Proposition and a business prospectus. Our Business Strategy includes branding, growing local market shares, and foreign market ventures
Keep the guesswork out of decision-making processes for food businesses by accurately evaluating all the considerations. Our in-depth analysis looks into demographics, spending power, foot traffic, cost per square feet, and direct competition.
Human Resource Planning
Our goal is to help clients achieve long-term success. From staffing to human resources deployment and training, we walk the entire journey with you to plan out human resources to seamlessly complement business operations.
To accurately project sustainability and return on investment, our financial modelling consists of capital outlay, revenue projection, labour forecasts, and expenses. This further breaks down into turnover versus staff cost, spending per patron, and food costs.
F&B Operational Framework
Strong operations are the backbone of every food businesses. With a deep understanding of the F&B sector, we utilise industry best practices, Standard Operating Procedures, Corporate Policy, and workflow to streamline operations.
Based on the existing business model and future business direction, we undertake space planning and design for supply chain facilities. This ensures scalability and sustainability of operations valid for the next 5 years and beyond.
Central Kitchen Setup
A key foundation building block for growing food businesses, this unlocks economies of scale. Streamlined production, automation, and quality control will reduce operational burden, labour and food cost at outlets while improving revenue.
Modern supply chains are commonly tied to Enterprise Resource Planning (ERP) systems to centralise their inventory. ERP systems log central kitchen activities, generate data insights and real-time feedback which support business decisions.
Inbound and Outbound Logistics
Setting up a logistics network involves procurement (inbound) and delivery (outbound). Procurement allows for bulk discounts and ready access to raw ingredients, while a delivery network securely transports end products to outlets.
Standard Operating Procedures
Having and implementing SOP is a form of a strong operation and a backbone of every food supply chain. With a deep understanding of the F&B sector, we utilise industry best practices, Standard Operating Procedures, Corporate Policy, and workflow to streamline operations.
To accurately project sustainability and return on investment, our financial modelling is based on business operations. It consists of capital outlay, revenue projection, labour forecasts, expenses, and cost control measures to minimise costs.