Are you planning to expand your central kitchen or starting out your first central kitchen and looking for government support and grants?
Here is an example of how a local sme food outlet expanded its operation to become a giant food hub
Homegrown chicken chain TENDERFRESH prides itself on its 25,000 sq ft central kitchen at JTC Food Hub on Senoko Drive.
Grown from a single well-loved local food concept specialising in spring chickens and chicken wings, the Tenderfresh Group now manages a number of concepts ranging from western fares and traditional local cuisines to food kiosks.
Tenderfresh previously operated from seven units across multiple floors at Woodlands Loop before moving to JTC Food Hub in 2019.
The space combines two factory units, giving way to a larger factory floor.
The JTC Food Hub @ Senoko is home to an ecosystem of players in the food industry.
Furthermore, the CWF (cold room and warehouse facility) feature at JTC Food Hub supports Tenderfresh’s bulk storage needs and offers them much convenience as it’s located directly below the factory units at the Hub.
As a result, they are able to maximise productivity and efficiency with their current space.
The first stop of the tour was the Hot Kitchen, where the cooked food is prepared.
After the food is cooked, it is transferred from the Hot Kitchen into the Packing Room where they are weighed and packed individually before the Tenderfresh label is plastered on each pack.
The sauces used for their food items such as chicken chop and pasta are also prepared in the same central kitchen.
We then proceeded to the Cold Kitchen, where the cold items are prepared.
Tenderfresh is known for their fried and BBQ chicken, but their chicken dishes also come with sides such as coleslaw and potato salad.
TenderFresh central kitchen produces 2,000kg of coleslaw a day in the cold kitchen.
Half of them are used in outlets under the Tenderfresh umbrella, while the other half are supplied to other restaurants.
The raw vegetables used to make salads are stored in a chiller room before they are washed, peeled, chopped and shredded next door.
After the vegetables have been chopped up, the mixer will mix everything together (including the dressing), and the end result is ready-to-eat coleslaw or potato salad. (Giant Mixer 400L)
After the end product has been individually packed in 2kg bags, they will be placed in the chillers, waiting to be delivered.
The third stop is the Chicken Processing Room. One of the key SKU for tenderfresh will definately be its fresh marinated chicken. Here is where the different parts and weight of the chicken is sorted out and process, before distributing out to all its outlets the next day.
Subsequently, the marinated chicken is packed into individual bags on the flow pack machine.
The new kitchen equipment and process allows tenderfresh to produce 20-25 tonnes of food daily , this has greatly allow them to supply and customise(oem) to more than 140 over food brands in singapore. The singapore government gives kitchen equipment grants up 80% to fund the productivity improvement in SME, do take note however that if you have previously brought a similar equipment or the equipment you are intending to buy is from oevrseas, we will recommend you engage a consultant first for a opinion.
Grants Reimbursement Time frame: In all business, cash flow is the number 1 aspect of making or breaking of a business. Especially in cut throat competitive industry like F&B. Its is important to note that even though your proposed project has been improved, owners must that note that reimbursement only comes in after the successful implementation of the project and kpi. After which, an audit will be conducted which officers or auditor will check for the bank statement, invoices and receipts, proof of project said software or equipment in usage and more. Then it will take another 2-6 months before the reimbursement to your company account.
For more information, kindly pm us or call us to schedule a complimentary appointment.
Recent Comments