Business Sense Be the Outstanding Grocerant

Vol.16 - 2016

kitchen INTELLIGENCE®, ENGINEERED at METOS

HOBART: a VISIONARY across the CENTURY

BUSINESS SENSE BE THE OUTSTANDING GROCERANT

from the to FOODBIZ landscape KITCHEN Indonesia RETAIL SHELVES

KEISI CO: dedicated to all TOOLS FOR FOODSERVICE Happily ever after.

Sometimes running a restaurant kitchen can be a very tough task. That’s why it’s so important to have a mate that helps you and never lets you down.

By choosing Electrolux Professional solutions you will get exactly the ﬂexibility, easiness and power you were looking for, making your kitchen life a fairy tale and putting a magic wand in your hands, to get any recipe you want, cooked the way you want.

Recommended by the Electrolux Chef Aca- demy, a global team of chefs and experts to provide trainings, promote solutions, inspire people and transform businesses.

07 NEWS!! market, events & equipment launch 08 • UPCOMING events / sept 2016 - feb 2017 10 • THAIFEX-WORLD OF FOOD ASIA 2016 11 • FOOD & HOTEL MYANMAR 2016 12 • ASIA FOOD FESTIVAL 2016 13 • FOOD & HOTEL PENANG 2016 14 • HOST 2017 16 • industry news: Küppersbusch & Sicotronic 17 • industry news: Electrolux Professional Logistic Hub 18 • NEW in the market! 21 concept & DESIGN 22 • from the KITCHEN to RETAIL SHELVES 26 • ROUTES to RETAIL: PROJECT C 27 • ROUTES to RETAIL: MOFO CHILI 28 • ROUTES to RETAIL: SIMPLY MEL’S 29 • ROUTES to RETAIL: FRESH FREDDIES 30 • ROUTES to RETAIL: MARK’S FOOD SOLUTIONS 32 FOODBIZ landscape: Indonesia 37 BUSINESS sense 38 • best of both: RETAIL X RESTAURANT 42 • be the OUTSTANDING GROCERANT 46 • CUBS & CUPS: a pet’s HAPPY HUNTING GROUND 47 • a cup of COFFEE and a FELINE HUG at CAT CAFE 48 • PASARBELLA: the gourmet marketplace 50 • RUANG SEDUH + KINOSAURUS + GANARA 52 • equipped for RETAILING & COOKING

02 | CONTENTS 65 EATSSENTIALS 66 • creating a CENTREPIECE 68 • SMALL, IMPORTANT things!

69 get to know your EQUIPMENT 70 • ICE is FOOD!

75 EQUIPMENT makers of today 76 • kitchen INTELLIGENCE©: ENGINEERED at METOS 80 • HOBART: a VISIONARY across the CENTURY

85 SOLUTION providers 86 • the (APP) propriate technology for F&B BUSINESSES 90 • KEISI CO: desicated to all TOOLS FOR FOODSERVICE 92 • service PARTNERS

CONTENTS | 03 EDITOR’S note Evolution of Commercial Kitchen & Its Equipment

Publisher IMPROVE YOUR BUSINESS INK ON PAPER MEDIA SDN BHD (1002665-H) IN HOSPITALITY! Suite 603, Level 6, Block A4, Leisure Commerce Square, Are you running a F&B business and usually find it difficult to source for Jalan PJS 8/9, 46150 Petaling Jaya, what you need? Be it food products, professional advice or equipment Selangor D. E., MALAYSIA. knowledge; there can be so much yet so little information. We hereby introduce Mise En Place’s latest evolution - the Hospitality by Mise En Senior Editor Katty Lai Place mobile app. You’ll find almost anything you need at the tap of your phone. Skip to SOLUTION PROVIDER to read more about it! Editorial Team Lee Yune Yee, Ninuk Wiryono, If we could give a word to this vibrant industry, perhaps its also hospitality. Ranessa T., Rhea Vitto Tabora, The F&B industry is hinged upon this concept and more businesses are Rian Farisa realising how they can bring their specialties to customers’ home through going retail such as bottling special pastes and sauces. However, it Creative & Photography is not as straightforward as packing up a sauce and shipping it to the Pejai Mohamad, Ian Yap, Chan Eileen hypermarket. Recipes need to be tweaked, regulations to adhere to and a marketing direction. We spoke to some entrepreneurs coming from Advertisement Sales different business capacities regarding retailing of their products and Juner Chan, Pauline Lim, Liny Ong also a solution company specialising in running production fit for retail demands. Turn over to CONCEPT & DESIGN to read more. Distribution & Subscription Aneta Minhat, Karen Lai Along the same vein, we are also seeing how the retail market and restaurants can co-exist particularly in Grocerants (grocer + restaurants). Printer An increasingly popular segment due to the convenience it provides, I-PRESS SDN BHD No. 31 & 33, Jalan PBS 14/8, BUSINESS SENSE uncovers the basics of entering this segment with Taman Perindustrian Bukit Serdang, Grocerant Guru Steven Johnson. We also expanded the definition to 43300 Seri Kembangan, Selangor. include businesses that combine two concepts in one establishment. The Tel: 03-8941-0804 country with the most number of islands in the world takes the spotlight in KDN: PQ1780/3853 FOODBIZ LANDSCAPE in this issue. Given the vastness of its land, we’ve divided information on Indonesia into two parts. Also, Indonesian-born Disclaimer: project company, Keisi Co sat down with us for a short chat about the MISE EN PLACE is published quarterly industry’s potential in the country. In EQUIPMENT, its about the crystal by Ink On Paper Media Sdn Bhd. No part of this publication may be reproduced in clear cubes that we instantly look for on hot days - ICE. Many are not aware any form or by any means, without written of the importance that “ice is food” and the best practices for keeping ice. permission of the publisher. Opinions of We thank Manitowoc Ice, Hoshizaki and Brema for sharing their expertise its panel of contributing writers are their own and do not necessarily represent the about ice machines. This issue sees equipment manufacturers Metos and publisher’s. While every effort is made to Hobart joining us to share their story. ensure that all content are accurate at time of print, the publisher, its staff and We also recently partnered BFM at their recent Enterprise Takeaway editors will not be held liable for any damages, inconvenience or loss from the conference themed F&B 2.0: Think; Rethink. Precisely what we are doing contents of the magazine. at Mise En Place so stay tuned for something new in the coming months!

04 | EDITOR’S note

10 THAIFEX-WORLD OF FOOD ASIA 2016

11 FOOD & HOTEL MYANMAR 2016 12 ASIA FOOD FESTIVAL 2016

16 industry news: Küppersbusch & Sicotronic 13 FOOD & HOTEL PENANG 2016

17 industry news: Electrolux Professional Logistic Hub

14 HOST AND APCI - GROOMING YOUNG TALENTS

MARKET news | 07 sept 2016 - feb 2017

CHINA • 08th – 10th Sept 2016 Hosfair Guangdong Guangzhou • 22nd - 24th Sept 2016 Food Hospitality World China Guangzhou • 07th - 09th Nov 2016 AUSTRALIA FHC China Shanghai • 12th - 15th Sept 2016 Fine Food Australia Melbourne HONG KONG • 06th - 08th Sept 2016 CAMBODIA Restaurant & Bar Hong Kong Hong Kong • 20th - 22nd Oct 2016 - Camfood • 01st - 03rd Dec 2016 - Camhotel Hong Kong International Bakery Expo Phnom Penh Hong Kong

8 | MARKET news September

MALAYSIA • 15th - 17th Nov 2016 Food & Hotel Penang 2016 Penang • 12th – 14th Jan 2017 INDIA Café Malaysia • 22nd - 24th Sept 2016 MECC, Kuala Lumpur - World Of Food India - International Foodtec India Mumbai MYANMAR • 24th - 26th Nov 2016 • 15th - 17th Dec 2016 - Myanfood Drinktec India - Myanhotel Mumbai Yangon • 19th - 21st Jan 2017 FHW Mumbai PHILIPPINES Mumbai • 22nd - 24th Sept 2016 Hotel Suppliers Show INDONESIA Pasay City • 09th - 12th Nov 2016 SIAL Interfood SRI LANKA Jakarta • 30th Sept - 02nd Oct 2016 Hotel, Hospitality & Food Asia JAPAN Sri Lanka • 21st - 24th Feb 2017 - HOTERES Japan TAIWAN - CATEREX Japan • 27th - 30th Oct 2016 - Japan Food Service Equipment Show Kaohsiung HORECA Tokyo Kaohsiung

KOREA THAILAND • 02nd - 05th Nov 2016 • 07th – 10th Sept 2016 Food Week Korea Food & Hotel Thailand Seoul Bangkok • 10th – 13th Nov 2016 International Cafe Show UAE Seoul • 17th - 19th Sept 2016 The Hotel Show MACAO Dubai • 23rd - 25th Nov 2016 • 07th – 09th Nov 2016 The 12th International Hotel Expo Gulfood Manufacturing Macao Dubai

MARKET news | 9 MARKET news fhv 2015 THAIFEX-WORLD OF FOOD ASIA 2016 continues shining in the LAND OF SMILES

with 955 booths cumulatively from Europe, North and South America North and South Asia and Southeast Asia. Country groups like Chile, India, Indonesia, Norway and Cambodia joined in the fray which eventually stretched the exhibition space to 80,000 sqm across seven halls.

Aspiring chefs took the stage by storm in the Thailand Ultimate Chef Challenge. 1,046 entries from 11 countries braved various culinary tests including the new ‘Pastry & Bakery Challenge’. The display of knowledge and skills definitely did not make the task of 30 internationally- acclaimed judges including 26 WACS approved international judges easy! From food to beverages, the Celebrity Coffee Bar was abuzz as 16 of the world’s best baristas and judges demonstrated their finest coffee skills with live on demand performances, meet-and-greet sessions, free- style espresso and cappuccino challenges. Among the java celebrities were Japan’s Hidenori Izaki (World Barista Champion 2014), Greece’s Stefanos Domatiotis (World Brewers Cup Champion 2014) and George Koustoumpardis (World Coffee in Good Spirits Champion 2015). The bar was set up in conjuction with the World of Coffee & Tea gathering which comprised of coffee associations and boards from the Southeast Asian region.

Where there is food in business, there must also be food safety. The 4th edition of World of Food Safety Conference touched on topics ranging from food safety regulatory issues to traceability and contaminants. “This year marked my fourth year participating in the World of Food Safety Conference. I am always amazed at the level of expertise and insights that our speakers share during the two-day conference, each year,” said Mr Yves Rey, Advisor to the Board of Danone. In addition, the one-day Asian Franchising Forum led by Albert Kong, CEO of Asiawide Franchise Consultants Pte Ltd, offered franchisors, franchisees, licensees and entrepreneurs an intensive and interactive session on the newest trends and directions of the food franchise industry.

2016’s edition introduced the new THAIFEX Trend Zone. Partnering Innova Market Insights, the knowledge kiosk Thailand, the country that welcomes gave visitors a venue to gather insights on top consumer millions of tourists each year is trends. It included hot topic issues like ‘clean label’, ‘free- definitely not slowing down; evident from movements’ and the ‘flexitarian effect’. Meanwhile, from the recent THAIFEX-World of Food THAIFEX Trend Topics was a new direction to group all Asia 2016. The show’s 13th edition exhibitors by the respective trends; making it easier for recorded 42,528 trade visitors - a 21% visitors to find what they needed - from Halal, Health & increase from 35,205 in 2015 and Functional Foods, Private Label and Ingredients, Gluten 1,919 exhibitors from 40 countries. Free, Vegan to the inaugural Organic Supermarket. It was also a personal triumph for the organiser being the first time where international participation matched THAIFEX-World of Food Asia 2017 returns from 31 May - local exhibitors. A total of 1,919 exhibitors participated 4 June 2017. www.worldoffoodasia.com

10 | MARKET news MARKET news

FOOD & HOTEL MYANMAR 2016: the NEXT MARKET to watch

A country that has long intrigued travelers, Myanmar’s popularity has risen in recent years since its military rule ceased. And now the world wants to flock to it. Any rising economy will definitely include the food & beverage industry. What an opportune time it is to hold Food & Hotel Myanmar! From June 1st - 3rd, the show took place for the 3rd time and registered a healthy growth in trade visitors by 13.5%. The show was a sold-out one where 248 exhibitors from 27 countries, international pavilions from Korea, Malaysia, Singapore, Taiwan, Thailand and Turkey with many exhibitors and pavilions showcasing their products and services to businesses and entrepreneurs keen to enter this market.

Anchalee Kittiaram, Sr. Business Development Manager, The Cool Company Limited, Thailand affirms,“we want to open our business in Myanmar and this year we bring our products to show and most of them are sold out at the show. We are very satisfied with Food & Hotel Myanmar.” And echoed by Sabrina Yin, ASEAN Director, US Meat Export Federation saying “we had a successful 3 days at Food and Hotel Myanmar and strongly believe this is the right show for us in this exciting market.” The 5,500 sqm hall not only hosted pavilions and booths but was also a platform to showcase creativity and technique through various events. 450 chefs competed in the 3rd Myanmar Culinary Arts Competition while other events included 3rd Myanmar National Barista Championship, 1st Myanmar Latte Art Championship, SCAE Introduction to Coffee & Barista Skills, Gelato Masterclasses, EAT.Myanmar Traditional Myanmar Cuisine Presentation. There was also a FoSTAM Food Safety Seminar and 1st Myanmar National Food Science Quiz Bowl.

Food & Hotel Myanmar was supported by Ministry of Hotels & Tourism, Myanmar Hotel Association, Myanmar Restaurant Association, Myanmar Chefs Association, Myanmar Retailers Association, Barista Association of Myanmar, Myanmar Coffee Association, EAT.Myanmar Association for Ethnic Foods, World Association of Chefs Societies, World Chefs without Boarders, Myanmar Food Processors & Exporters Association and Food Science & Technology Association Myanmar - all parties aspiring to grow and develop the country and its people through education, new skills training and business opportunities in the hospitality industry.

Food & HotelMyanmar 2017 will return on 7th to 9th June 2017 at Myanmar Event Park (MEP). For more information, visit www.foodandhotelmyanmar.com

MARKET news | 11 MARKET news THE WORLD OF ASIAN FOOD CONVENES

A plethora of spices that make up varied cuisines experienced all over Asia is set to converge in a city well-known for its culinary delights. That which is Penang (Malaysia). Organising the biennial Asia Food Festival (AFF) which takes place from Aug 18 - 21, the Penang Chefs Association Malaysia aims to bring together over 2,000 chefs and the hospitality fraternity around the region to improve the landscape of the industry. The four-day festival provides an ideal platform to showcase products and services, build and strengthen connections.

Whenever food is mentioned in Malaysia, Penang is never excluded. And now the world knows it; with Forbes listing Penang tops on its “The Ten Best Budget Travel Destinations for 2016” noting the UNESCO World Heritage Site as a must for “those who love to try new food but are on a budget”. Cuisine in Penang is a blend of Malay, Chinese ,Indian specialties and local hawker centres and street food stalls offer dozens of delicious options.

Adding flavour to the festival is the16th Battle of the Chefs (BOTC) where a total of more than 1,500 chefs as well as food and beverage personnel from 25 countries will take part in various categories. Complimenting BOTC is a hospitality challenge in collaboration with the Malaysian Association of Hotels Penang Chapter. This year’s edition also sees the first International Curry Gourmet Summit that aims to open the world of curries to visitors and it targets more than 150 food trucks and stalls to serve a variety of curry dishes including those from Japan, India and Thailand. There will also be talks and seminars on curry and spice presented by chefs from the Indian Culinary Forum.

The Asia Food Festival has its eyes set on showcasing the “Asian Culinary Kaleidoscope” as well as being a catalyst where new ideas will come forth in order to raise the profile and uplift the status and awareness of the hospitality and F&B industry.

www.asiafoodfestival.com.my • www.battleofthechefs.com.my MARKET news

FOOD & HOTEL PENANG 2016 Penang’s Official Food & Hotel Show

Malaysia’s tourist paradise, the beautiful island of Penang will once again play host to the much anticipated 2nd edition of Food and Hotel Penang (FHP 2016).

Set to take place from 15 to 17 November 2016, FHP promises to cement its position as the definitive trade only platform for the Northern region of Malaysia. The Show will be held at Straits Quay Convention Centre (SQCC), Penang. Away from the hustle and bustle of the city.

Supported by the Penang State Government and the Malaysian Association of Hotels aims to build on the impressive 240 participating companies from 30 countries that exhibited at the inaugural exhibition in 2014 and we are expecting 280 companies from 30 countries to participate including India, Italy, Singapore, Spain and Taiwan pavilion. Major players such as Chefutensil (M) Sdn Bhd, GL Baker Solutions Sdn Bhd, New Zealand Unlimited Sdn Bhd, NKR- Continental (M) Sdn Bhd and UNOX (Asia) Sdn Bhd will also be exhibiting.

FHP 2016 was officiated by Lim Guan Eng, The Chief Minister of Penang. “There is no denying that when it comes to the hospitality and F&B industries, no other state in Malaysia can boast so much expertise and diversity. This glorious state known as the “Pearl of Orient” is renowned internationally as a food and gourmet paradise” said the Chief Minister of Penang. This shows that FHP 2016 is the best place to expand your network in Hospitality and F&B industries on northern Malaysia. Even in Penang the tourism industries are getting higher and higher by year.

FHP 2016 will also host exciting features such as a dedicated Wine Village, Hosted Buyer Programme and the now popular General Managers Cocktail. FHP will give you an unrivalled access point to key decision makers in the food and hospitality industries both in Penang and also the neighbouring states of the north.

Let’s countdown to FHP 2016! Only 3 months to the opening of the 2nd International Exhibition of Food, Drinks, Hotel, Restaurants, Foodservice Equipment, Supplies, Services and Related Technology. Please visit our website www.foodandhotelpenang.com to pre-register for FHP 2016 and to find out more about the show. MARKET news

HOST AND APCI - GROOMING YOUNG TALENTS

Tomorrow’s kitchens will be more advanced and it is imperative that young chefs are acquainted with the latest. And HOST is already at the forefront. The International Hospitality Exhibition is signing agreements and partnerships with prestigious associations, which will allow students from hospitality schools and private cooking schools to get an up-close look at the latest in high-tech innovations. They will also be able to compete with chefs, master pastry chefs and baristas in highly exciting training events. Through the “Obiettivo Apprendistato,” (Objective Apprenticeship) from APCI, (Associazione Professionale Cuochi Italiani), this initiative starts in November 2016 with the “Les Toques Blanches d’Honneur” congress. A roundtable meeting is held to talk about needs and requirements as well as how restaurant owners who offer apprenticeships will benefit from the experience.

In 2017, APCI will choose students from 100 hospitality schools in Italy as picked by teachers from each school. “Obiettivo Apprendistato” will reach its exciting conclusion during the five days of Host. Young recent graduates will demonstrate their skills - practical and theoretical - before a group of chefs, restaurant owners and heads of hotel chains and buying groups. The objective is to be chosen for an apprenticeship in a prestigious kitchen in Italy or abroad. APCI’s objective is to create a system involving not just the students but restaurant owners offering apprenticeships and alongside teachers to result in dynamic relationship and reciprocal growth. This initiative reflects what HOST is about - machine whose wheels keep on turning to ensure new opportunities through inventive endeavours. The 40th edition of Host will open its doors on 20 October 2017.

www.host.fieramilano.it

MARKET news fhvindustry 2015 news: Küppersbusch and Sicotronic - collaborating for ENERGY OPTIMISATION

Production kitchen of Feinkost Käfer

Energy management is now made more efficient with Kuppersbusch’s recently modified devices that are compatible with SICOTRONIC’s energy optimisation systems. The system should be able to save users between 5 - 25% in total electricity costs. SICOTRONIC is a 34-year-old company developing and selling systems for the energy optimisation of buildings. One of the companies utilising this technology is Feinkost Käfer - a company that produces famous delicatessen for large events. An evaluation on its production facility in Parsdorf found that Käfer was able to save up to € 2,000 per month from their power bill in the first year. “On the 1st October alone, during the Oktoberfest, we were able to save as much as 173 kW in a single day.” (Norbert Wittke, Company Director of SICOTRONIC.) “Innovation does not always mean that new devices have to be developed. Sometimes it is a better idea to continue the development within the existing product range with the aim that the end consumer obtains a truly added benefit.” (Küppersbusch’s Company Director Marc-Oliver Schneider).

WWW.KUPPERSBUSCH.COM

16 | MARKET news MARKET news industry news: Electrolux enhance its presence with new PROFESSIONAL LOGISTIC HUB

The company continues to step up its game; not only through innovating products for the commercial kitchen and laundry but in ensuring customers’ satisfaction. Envisioning to invest into improving its local presence, the Logistic Hub comes after its office and the Center of Excellence. The warehouse is home to any of its equipment, spare parts and accessories a business might need. Choosing its base in Singapore, the Logistic Hub is dedicated to serve the Southeast Asia Market and the thriving Asia Pacific region.

Although Electrolux works closely with its Authorised Partners, the logic for this hub is to assist their partners and; ultimately customers to get their business running - whether a new opening or getting back on their feet in the event of equipment problems. On top of that, dealers may not necessarily have products and accessories available in stock such as smaller smaller items to mix and match the adhoc requirements of any menu and chefs needs.

The Logistic Hub began serving customers on July 1, 2016 and while that is happening, the team is working to improve its process. When fully operational, it aims to fulfill orders coming from Singapore customers within 72 hours. Being in a central location also enables it to greatly reduce waiting time for customers around the region. For example, a machine or part could take up to 5 weeks to arrive from Italy to a country in Southeast Asia but it projects to shave this duration by at least half the time.

Telephone : +65 6727 2057 E-mail : [email protected] Web : www.electrolux.com.sg/professional

MARKET news | 17 MARKET news

Electrolux’s USB Sous-vide Probe: Better vacuum cooking in Touchline combi-ovens Sous-vide cooking is one of the many methods that a combi-oven can perform and an option from the the immersion circulator. The technique involves packing food in sealed bags and cooking it on low heat. And to further ensure that the core of the product (the thickest part of the food) is thoroughly cooked, Electrolux introduces its USB Sous-vide probe. Measuring only 1mm in needle diametre, 60 mm in length and with a diagonally- cut needle point design, its purpose is to accurately reach the core temperature without affecting the vacuum in the bag as well as not breaking the vacuum seal upon insertion. A sponge is placed on the bag’s surface and the probe enters the sponge before the food product. The sponge ensures that no air will enter inside the bag upon insertion of the probe. Cooking sous-vide in an air-o-steam Touchline ovens is simple by plugging in the probe into the USB connection, inserting the probe into the vacuumed packed food, setting the cooking parametres and letting the oven work. The USB Sous-vide probe is available on Touchline ovens with updated software version 4.10. This method of food preparation has greatly allowed restaurants to maintain the standard of food. Aside consistent result, food cooked in sous-vide retains more intense flavours as no juices leak out onto a pan but is cooked in its natural juices. Low temperature cooking also maintains the size of food portion as there is minimal shrinkage compared to cooking over heat.

www. electrolux.com.sg/professional

18 | MARKET news MARKET news

BEER FROM “BOTTOM UP” with REVERSE TAP

Contrary to the conventional method of pouring beer from the tap, the company NPC Co of Korea has made dispensing draft beer the other way round. Beer is discharged from the bottom which is easy-to-operate as the bartender does not need to angle the glass and control the dispensing; reducing chances of excess foam spillage. It fills the cup quicker than a regular tap and going “hands-free” means a server is free to tend to more customers. With a LCD screen and the innovative beer serving method to attract customers, operators can also use it as a centrepiece for customers to experience “pouring” their own beer. The dispenser will require the use of specially designed cups.

www.reversetap.com

22 from the KITCHEN to RETAIL SHELVES

26 ROUTES to RETAIL

concept & DESIGN | 21 concept & DESIGN

from the KITCHEN to RETAIL SHELVES

Project Chicken Curry Berry Jam Pickles by Laskhvini

Joe’s Beef Ribs Marinade Homemade Condiment Jam Special

Jam Homemade Quick Pasta Jam Sauce

Do you often hear customers in your restaurant say “this sauce is really good. Wish I could re-produce this dish at home”. It is comments like these that have seen brands such as Starbucks and The Coffee Bean & Tea Leaf bottling its beverages for the supermarkets. Enjoy TGI Friday’s appetisers? Just go to the supermarket and you can recreate the “Friday” experience at home.1 Nando’s too far out? Stash bottles of peri-peri at home! Celebrity chefs are joining the fray too. We don’t visit restaurants of Wolfgang Puck, Emeril Lagasse, Ina Garten or Jaime Oliver regularly; so they have brought their cuisine to us in form of frozen ready-to-eat specialties, bottled sauces, marinades and pre- mixed seasonings.

If customers cannot visit the restaurant often, you go to them. Gone are the days when business owners kept secret recipes to themselves. Consumers also understand that eating out and eating at home come with different experiences. If they enjoy what they’ve bought at the store, they might return to the restaurant on an occasion. Retailers are generally open to carry restaurant brands that are already established because it is less complex than creating a new brand and product from scratch. They know that customers tend to buy what they know and “love these types of products because they identify them with providing a restaurant-quality experience less expensively”.2 When customers see you in the aisles, they will remember your 1http://www.fridaysinyourfreezer.com restaurant and this special sauce will also reach a whole 2http://www.pregelamerica.com/vftt/index.php/2014/05/qsrs- new group of audience you are yet to meet. entering-the-retail-market

22 | concept & DESIGN While fewer additives look good, this cuts into your costs if they aren’t sold out fast enough. Some countries have regulations on preservaties. For example, the United States of America’s Food and Drug Administration deems certain shelf-life extenders as safe and allows it to be labeled as “natural flavours” due to the ingredients and the natural process through which it is derived.

Who Is Packing? Unless you have the budget and space for bottling or bagging machines, many restaurants who do retail opt to work with co-packing companies who have systems and machinery in place for such volumes. This collaboration PUT A LABEL ON IT! WAIT... HERE’S A CHECKLIST would mean you losing a certain extent of control in The process is not as simple as cooking up a batch of production. Most co-packers have their own ingredient sauce and pouring it into bottles and asking a retailer suppliers which they have worked out arrangements to to put it in the shop. Here are some factors to consider: ensure delivery times, sourcing and budgeting.3

Where Do You Sell? Introduce the product to your in-store customers first. You can then move to farmers’ markets, online business or small independent specialty shops. If your ultimate aim is to be on chain supermarket shelves, you need to set aside budget for large scale productions as the game changes very much at this point.

If you are very particular with where you source ingredients, you may want to discuss it with the packing company. On top of this, there is usually a minimum production volume for co-packers to run a production Recipe Tweaks cycle to be more cost efficient. It will take time to build Customers who buy bottled sauce should have an a rapport with your co-packer who is also likely to have experience as similar as one in the restaurant. Hence, contacts with many retailers and could introduce you to instructions must be clearly provided. That aside, them! Of course, you must sign an agreement that your what many business owners might struggle with when recipe belongs to you only; even if change of co-packer deciding to go retail is management of its shelf-life. In takes place. the restaurant, you may make batches regularly as you can predict how long it will last and, in that case, there is 3http://blog.hourlynerd.com/the-shelf-life-bringing-your-in-house-food- probably little need for any preservation elements. product-to-the-retail-market

concept & DESIGN | 23 FROM THE KITCHEN TO RETAIL SHELVES

Packaging Size This would likely depend on the product being sold. A labels need to resonate with their dining-in experience and ready-to-eat meal should ideally be similar in portion size to capture new audiences, usually sharing the story of the as served in the outlet. For sauces, marinades or mixed brand helps. spices; a reasonable size for one to two servings would be easier to sell as consumers can get overwhelmed and According to Francine Stephens, owner of BLKYN Larder, unsure of a large bottle. They are usually unsure of paying a specialty food store in Brooklyn, New York; they try to a higher price for bottled products even though they have retail products that have a sense of place and a sense of fond memories of what is served in the restaurant. This history.5 Enlist brokers to help you pave the way into big also relates to competitive pricing. If you are sure there supermarkets. Although it will look good for your product, is nothing like yours in the market, it may be possible to there is also a possibility of being overwhelmed by 100 price it higher but there might be others that look similar other brands vying for the customer’s attention. In this (consumers can’t tell without tasting, can they?). If your aspect, a label is not just something stuck to show the manufacturer tells you that it needs to be sold at 1 dollar name. Think of the shape of the container... what design more than the closest looking item, you need to decide if elements or choice words will attract the buyer? Your it is a risk you want to take.4 brand should already have a steady marketing platform and active audience as it will be easier to reach out to Get It Flying Off The Shelves the masses to intrigue, inform and ultimately sell this The same customers who encouraged your going into “secret” sauce! retail ought to be your first line of feedback. Free samples are a given and if you are opening at pop-up markets or farmers’ markets, it would be good to cook and pass out 4http://www.restaurant.org/Manage-My-Restaurant/Marketing-Sales/ samples there. Try and do the same if you have managed Brand-Management/Turn-restaurant-success-into-retail-revenue to secure a space in a supermarket. Packaging is also 5http://www.inc.com/guides/2010/10/how-to-bring-a-food-product-to- pretty much everything these days. For regular customers, market.html

Photos from Flickr.com credited to Kai Hendry • Reedz Malik • theimpulsivebuy • Takuma Kimura • Ivan Gabovitch • Alex Butterfield

24 | concept & DESIGN concept & DESIGN ROUTES to RETAIL Getting your products on the shelves can be done in a - letting others carry your brand, retailing homemade variety of ways; and it does not necessarily mean only in products within your restaurant and one that started as the supermarkets. We spoke to a few businesses involved retail and extended into operations of a restaurant. in retailing and they shared how it can be done differently

PROJECT C From A Home Kitchen To Your Cafe

What started as feeding her workmates at myBurgerLab with her cake experiments is now a full-fledged business supplying cakes to cafes around Klang Valley, Malaysia. When Head Baker, Lor Mei Leng finished her studies in culinary arts, the owners of myBurgerLab offered her their existing kitchen space to prepare cakes which were initially sold alongside the burgers. However, Mei Leng soon discovered that burgers and cakes did not necessarily make the best combination. Diners get too full after a burger. Plus, the reputation of myBurgerLab is set in its niche and people hardly would visit just for cakes.

At a time where the cafe scene was booming, Project C decided to fill the gap (too many cafes, not enough bakers) instead of opening its own shop. The challenge of retailing this way lies in more leg work required to sell its products and Mei Leng said they were knocking on cafes’ doors, providing samples and prices. We asked if Project C has preferences when supplying to clients - does it see if the concept of a particular cafe suits its brand and style of cakes? Mei Leng says it does not matter much though she does think it is responsible to advise a client to order just enough if the cafe intends for cakes as supplementary only or where crowds are not expected on weekdays, for example. Being a supplier can leave one to have less to no control after products leave its premises. Despite advising clients on the best way to handle cakes, there is still a chance of mishandling or some external factors that can jeopardise the quality of the products.

Growth for Project C has been reasonable over the last few years and the founders recognise that its rate for exposure is different from a standalone cafe. This is because some cafe owners prefer not to say cakes are supplied and most customers will take for granted all products came from the cafe itself. However, Mei Leng takes this positively and says that a steady rate helps them better manage, ensure consistency and be more thorough in planning the next step. After observing diners’ pattern of cake preferences, they came up with a menu, production timelines and their clients also understand when orders need to be placed due setting up its own central kitchen that would be able to to the production requirements - some cakes, like the tou accommodate production of about 150 cakes a week. The foo fah cheesecake needs 1 day to set. space will also allow them to take orders for customised cakes and further expand their services of creating special Having built the brand over the years, Project C intends to menus for events. Taking its time to analyse the market remain in the retail line via supply and distribution. Asked needs and develop accordingly with measured steps to describe her cakes’ selling point, Mei Leng would say proves to work for Project C! they are “familiar to evoke certain memories and with little tweaks as diners nowadays seek new experiences Facebook.com/Project C yet would not stray too far from comfort”. It is currently [email protected]

26 | concept & DESIGN MOFO CHILI Spicing Up Meals At Home; And Then A Restaurant

Sometimes we want a little perking up for our meals that’s why sauces and condiments exist. Spice is welcomed by many Southeast Asians, in fact, some claim they can’t do without. This sparked the founding of MOFO CHILI - a spicy condiment that is versatile enough for cooking, marinating and dipping. It aims to heightens your meal without altering the original taste of it. A combination of Monica and Steffi’s (nickname Foi) names, MOFO CHILI was initially cooked in their home’s kitchen and sold to family and friends.

Call it vision, but they saw potential in their product and decided to go big at an early stage. They rented a central kitchen which allowed them to produce 100-150 bottles of the chili in about 10 hours as most tasks were still done by hand - from plucking chilis, blending the ingredients, to washing the bottles. This enabled them to always be prepared for the many farmers’ markets they attend as well as to enter the dining scene by partnering restaurants. Their next target market were supermarkets and to get in, Singapore’s regulations required production premises to be certified. For them, it made sense to partner someone who already has the certification and Standard Operating Procedures in place. They started speaking to a local factory in October 2015 and by February 2016, the factory ran MOFO CHILI’s first batch of products.

MOFO CHILI recently clinched its first supermarket partner in ISETAN. Monica suggests that one considers the business model e.g., “do they want to keep their product fresh?” or can some adjustments be accepted to meet requirements in production volume and better shelf life of product? Also, how much production budget do you have? Is it your core business or supplementary? These would determine the direction you’ll want to take when retailing your products. In selecting retail partners, MOFO CHILI chose to go with gourmet and artisanal retail partners who are selective with the products they carry. As each retailer is different in their terms, it is also about being flexible to work around it.

As MOFO CHILI became more established in Singapore, the sisters saw it fit to extend their reach; more presence in supermarkets is definitely one - they have also opened a MOFO Kitchen in Bali. From production to operations is quite a leap but Bali holds promise. Being a tourist paradise Bali. In Monica and Foi’s world, it is all about the spice and and Indonesians liking spicy food, the kitchen draws their snazzily named Mofo Gunpowder, Dodge the Bullet inspiration from classic Western comfort food and infuses and Final Destination condiments has definitely graced them with bold and defined flavours of Indonesia, especially plenty meals and is proven to work with practically any sort Manadonese food from North Sulawesi. It hasn’t forgotten of cuisine! the spicy element of MOFO CHILI but gives a fresh take to the typical all-day breakfast, brunch, and lunch selections in www.mofochili.com / www.mofokitchen.com

concept & DESIGN | 27 ROUTES TO RETAIL

SIMPLY MEL’S From The Restaurant Into Your Home

A cornerstone of the Malaccan-Portuguese heritage, Kristang dishes such as Devil’s curry, Portuguese baked fish or condiments like saltfish pickle are rare in restaurants. It is not everyday one visits Simply Mel’s in Kuala Lumpur to savour them. Of course, the smart step was to go into bottling so that people could have these foods at home. They would go to weekend bazaars or pop-up markets but when demand increased, so did the challenges. Owner Cheryl Victor said, “Manual bottling can be a messy affair. Stains on the label, inconsistent amounts in bottle and exposure to contamination”. Coming from a non-food science background meant that both Cheryl and her mum, Chef Melba Nunis tested their products’ shelf-life the layman way. They would leave them in room temperature, in the car, or in the fridge and monitor its deterioration. Aside from risking the brand’s image, she found that profit margins did not make all the effort worth it.

Ultimately, supermarket shelves were their target but they did not have a production facility that met regulations. Hence, they engaged Mark’s Food Solutions that was certified locally in terms of food safety, halal as well as the necessary recognition from relevant bodies. Cheryl highlighted the professionalism as a non-disclosure agreement was signed before work began. The producer would work on tweaking the recipe for bigger volumes and bring it for Chef Melba for feedback and the process continues until the Chef is satisfied. Cheryl also appreciates Mark’s dedication as he does not talk about payments until they approve the product.

Talks are ongoing to have Simply Mel’s products to enter the overseas market, particularly in United Kingdom, Australia and America. Through this process, Cheryl’s personal observations on marketing includes:

• Connect with a distributor who will speak to retailers on your behalf. Working with a local manufacturer has taken a big load off • Retailer to price or you control the price? The retailer the kitchen’s shoulders as what is bottled is also used by might know its buyers’ spending power better but it might the restaurant. This allows Chef Melba more time and to also cause disparity of prices in different places. focus on ensuring foods’ quality and customer engagement • Do you want to market via consignment? This means any while Cheryl strategises pathways to promote Simply Mel’s unsold products near the expiry date will be returned to specialties. Recently winning the “Best in the World Woman you. Or sign off everything to the retailer to handle? Chef” in the Gourmand World Cookbook Awards with A • How much profit to the retailer is comfortable for you? To Kristang Family Cookbook, Chef Melba wants to remind export means you need to factor in freight forwarding and Malaysians, whether at home or abroad and adventurous landing costs into your final product selling price. eaters to Beng Naki Kumi (Come here and eat!) with her • Re-branding is necessary. Find out how people of each ready-made pastes and condiments. country react to product packaging - some visuals may appeal to country A but not B. www.simplymels.com

28 | concept & DESIGN FRESH FREDDIES As Close As Freshly Cooked

For us who don’t have time to cook or maybe we love cooking but sometimes, it is just not possible. Yet we still want the freshly prepared food experience. And this is where Fresh Freddies fulfills. Its ready-to-eat (RTE), pre-packed or packed-on-demand wholesome meals can be bought from major supermarket chains around Klang Valley. Products include pies, quiche, pasta, antipasti, meat dishes, Asian and Western meals, sandwiches, paninis, salads, cakes, and desserts. Mostly prepared, cooked and distributed from its central kitchen, Chef Neil Frediani, the company’s Executive Chef and Director, says that certain items are done on-site in respective supermarkets especially items that are constantly available on the counters. This allows chefs back in the central kitchen to experiment on new items to introduce and frees them from the routine cooking procedures as “customers want to see something different and new yet the staples have to be there”, Neil said.

Retailing food in this manner requires constant monitoring especially when food is out on display. All Standard Operating Procedures (SOP) are set by Fresh Freddies and the foodservice managers of each retail outlet is responsible to oversee food quality. For example, when to refill and/or replace the food. Managing without a physical restaurant can be a bit trickier as Fresh Freddies need to know how to balance the amount of food on the counter vs customer flow. While Neil would love to have a full counter at all times; he also needs to be realistic about potential waste that will be generated and will re-purpose what they can to minimise waste. Ready-to-eat may not be a restaurant but it does not mean interaction is lost; he encourages staff behind the counter to engage with customers to motivate purchase; not “just scoop and weigh” the product - sometimes he would even go behind the counter and “be a little cheeky” and get a conversation going!

Coming from an Italian household, handmade and fresh are important ethos which set the direction for Fresh Freddies. Most products have a 7-day shelf life but a 5-day stamp is typically put on them in case customers decide to keep them for longer. While going frozen would seem sensible for cost efficiencies and a wider market reach, it is still a plan in development. For now, Fresh Freddies is positive about developing more fresh ready-to-eat products for the Solaris Dutamas. On top of that, a possible Freddies Deli Malaysian market. And, its clients agree - evident by its is in the plan where Neil and his team can import unique participation at the upcoming Malaysian International foods and tailor more unique experiences for its customers. Gourmet Festival (MIGF 2016) where Fresh Freddies’ You’ll want to be on a lookout for them if your eating habits products will be introduced under the umbrella of GCH speak “fresh!” Retail. Soon, it will operate the ready-to-eat section of supermarkets in high visibility areas like Suria KLCC and Facebook: Fresh Freddies

concept & DESIGN | 29 ROUTES TO RETAIL

MARK’S FOOD SOLUTIONS From the Solution Provider

If you wish to have food products available on commercial shelves, the kitchen that prepares it needs to be properly equipped and pass stringent regulations. And for many businesses, operating another kitchen is too huge an undertaking. Thus, they would seek Mark’s Food Solutions (MFS) to prepare, cook and pack these products as its facilities are built to meet such demands. Executive Director, Mark Kenny Douglas said their services aim to add value to clients’ businesses by providing them with consistent products. For example, a business may have a central kitchen to produce food for all its outlets yet outlet expansion often moves quicker than kitchen expansion. When the centralised kitchen is tight on resources, they can outsource some items to MFS to produce. By having some load off their shoulders, kitchens can shift their focus to core products, thus improving efficiency.

Food businesses that approach MFS have 4 options: • Standard recipes developed by MFS to be used as it is • Request to alter standard recipes according to personal taste • Provide own recipes for MFS to produce. A Non- Disclosure Agreement (NDA) is signed where MFS only produces exclusively for you • Conduct R&D when client has a product idea but neither MFS or client has a recipe. The recipe will belong to whichever party bears the R&D cost

It may seem as simple as bringing your tried-and-tested recipes to MFS and ask for 1000 portions; and all the team needs to do is multiply the recipe. However, it is more than that. Mark explains that they have to understand the client’s market size and demography before proposing We took a walk around MFS’s facilities that is Halal-certified production run intervals as it needs to lock in raw materials; and is in the process of getting itself HACCP-certified as especially if imported ingredients are part of the recipe. many food establishment clients demand this assurance so There are many other variables to consider in reaping that their products would be guaranteed safe. It is not built the final yield but one factor that Mark highlighted is the like a typical production line because the service is flexible equipment used - evaporation rate in a wide-bottomed wok as it will produce sauces, pastes, even certain dishes from will differ from a tall pot so the resulting taste or texture as low as 50 kilograms to 20,000 kilograms - a setting that could be different. Along this line, he also said that MFS allows plenty of room for business entities to work around continuously evolves its standard recipes; sometimes due partnering MFS to produce various food items. to external circumstances or an internal decision, a recipe is recalibrated to achieve a consistent taste. www.marksfoodsolutions.com

30 | concept & DESIGN

FOODBIZ landscape FOODBIZ FOODBIZ Indonesia landscape

On the business opportunity side, there is a growing interest from foreign investors as the country is now open to a 100% foreign ownership of industry cafes and restaurants which can boost Indonesia’s workforce when these investors hire local labour. Also, for its food-savvy citizens constantly in search of the new ‘wow’ and the travel thirsty; Indonesia brims with potential and the food industry knows it. Therefore, it helps to be prepared before YOU enter this vast expanse of Let’s say you are a fan of islands and every travel opportunity land. With over 90 cities in Indonesia, involves one. Assuming you tick off an island a day, it will still we have picked a few major cities that take approximately 35 years to set foot on every single one can represent the country’s landscape in Indonesia. At last count, the National Coordinating Agency and possibility for F&B operators to for Survey and Mapping puts a whopping 13,466 islands in the consider. Due to the immense data; country!1 Of course, not all islands are fit for inhabiting but Foodbiz Landscape: Indonesia Part 2 the sheer number indicates how big the world’s largest island continues in Volume 17. country is. With an estimated population of 260 million, and Jakarta’s infamous traffic in equal tandem to Bali’s fame of a holiday paradise, brands are increasingly looking to make a mark here. Indonesia’s tourism profile has risen as well - new spots unearthed, an advantageous currency rate and the culture of hundreds of ethnic groups await to be experienced.

JAKARTA (Java Island) Indonesia’s capital city is the country’s Total Area: 662.33 km2 (land area) 6,977.5 km2 (sea) most populated and its economic Population: 9,761,407 (2012) growth was ranked 17th among the world’s 200 largest cities; a huge leap Gross Regional Domestic Product (GRDP): from its 171st place in 2007! In the 2012 477.29 trillion RP (2013) Globalization and World Cities Study GRDP per Capita: 125.97 million RP (2013)* Group and Network (GaWC) research, it was listed as an alpha-global city as Rental Costs: Average rent for a lot in the malls of well. Any capital city in the world would Jakarta ranges between 330,000 RP - 691,400 RP per be targeted for business exchanges m2 per month and evidently so in Jakarta. However, tourism has its place particularly from Business Permit: Information on permit requirements the domestic market. In 2012, the tourism can be obtained at http://www.cekindo.com/ sector contributed 2.6 trillion rupiah to how-to-create-a-permanent-business-license-in- the city’s total direct income. With fellow indonesia.html Indonesians from other islands plying a living in Jakarta, the F&B industry is *Information correct at press time vibrant as consumers are food and trend- savvy always eager to try new things. Not surprising that modern restaurants, 1“Hanya ada 13.466 Pulau di Indonesia”. National Geographic Indonesia (in cafes and international brands flock here Indonesian). 8 February 2012. to capture the citizens’ attention.

32 | FOODBIZ landscape FAMOUS AREAS FOR FOOD

SUDIRMAN CENTRAL BUSINESS DISTRICT & road; surely one would be able to find something to GADING BATAVIA FOOD PROMENADE eat no matter the taste or budget. No doubt food There is a good mix of local cuisine and more entrepreneurs will find this location an opportunity modern cafes around these areas making it a select to attract diners. spot for those looking for reasonably priced foods as well as, perhaps a more mellow atmosphere to KEMANG while the night. Known to have the highest density of global cuisines, lively nightclubs and finer dining, the“Main JALAN THAMRIN Street” of Jalan Kemang Raya houses a diverse mix With hotspots like the Jakarta Theatre building, of culinary offerings; from local menus to Lebanese, Sarinah department store, Plaza Indonesia along the Italian, French, Mexican, American and Brazilian. FAMOUS FOODS IN JAKARTA

BAKSO [RP 15,000 ONWARDS] Also a familiar sight all over the country, these are meatballs made from ground beef paste and tapioca flour although shrimp, chicken or fish can be used. They are served in a broth with noodles and many Jakartans like to add some chili sauce into it.

KETOPRAK JAKARTA [RP 10,000 ONWARDS] A very common street food, it is composed of beancurd, compressed rice cake, vermicelli, boiled KERAK TELOR egg, bean sprouts and cabbage. Peanut sauce and [RP 10,000] fried shallots are poured over with crackers on the A substantial meal made side to wipe up the sauce. from glutinous rice fried with duck egg, topped with fried shallots, dried shrimp and shredded coconut. It is a traditional Betawi snack and was considered to be food for the wealthy in the past.

MARTABAK MANIS [RP 55,000 ONWARDS] FRIED BANANA WITH CHILI Call it Jakarta’s most popular treat, it is easily [RP 13,000 PER PORTION] found along the streets. The thick pancake holds Yup, its a sweet-spicy composition that works. a spread of margarine and can be filled with your Moderately ripe bananas are coated in batter and choice of chocolate sprinkles, cheese and peanuts deep fried and then you dip it into a chili sauce made even Nutella. with fish and locals also love the crispy batter bits.

FOODBIZ landscape | 33 SURABAYA (Java Island)

Total Area: 48,258 km2 Population: 37,879,713 (2012)

Gross Regional Domestic Product (GRDP): 419.43 trillion RP (2013) GRDP per Capita: 29.62 million RP (2013)

The instrumental submarine that defended the city during the Rental Costs: Average rent for a lot in the malls of colonial period Surabaya depending on location ranges between 350,000 RP - 675,000 RP per m2 per month. Yet, it is the foundation of Indonesia’s Business Permit: Surabaya has an integrated service independence and Surabaya’s moniker is unit to apply for permits http://uptsa.surabaya.go.id/ Kota Pahlawan which translates to “city of detil.php?p=lay heroes” hence the many related statues around the city. Aside the business hub, *Information correct at press time Surabaya has a relatively rich Arabic landscape, one of the country’s biggest Chinatowns and Dutch buildings left behind from its colonised days. Although Being the second largest city behind Jakarta, Surabaya the city has been under the influence has etched its position as the natural choice to set up a of the Dutch and Japanese, its culinary business; giving any visitor an impression that “its just preferences seem to hover to traditional another concrete jungle”. delights as seen in the list below. FAMOUS SURABAYA SURABAYA FOOD MIDNIGHT

LONTONG BALAP [RP 15,000] SELECTIONS Rice cakes in a broth with numerous accompaniments. The word ‘balap; meaning ‘race’ is a reference to If you’re having a late night and feeling the hunger the older generation of ‘lontong’ sellers who used pangs, some of the city’s food operators will keep to carry two clay frying-pans on each end of a big you satisfied as they open from late night till dawn. bamboo stick to move quicker which also provoked Here are some of the most popular stalls for midnight friendly competition (race). cravings people queue for.

RUJAK CINGUR [RP 12,000] MANG DUDUNG CHICKEN PORRIDGE [RP 10,000] A fruit-vegetables salad with Chicken porridge, served piping hot with a raw the addition of cooked buffalo egg and optional intestines while the crunch or beef lips topped with a sauce from crackers adds another dimension to the soft made from fried garlic, chillies, porridge. Opens around 11pm or 12 midnight. young banana, petis (black fermented shrimp paste) and SEGO SAMBAL MAK YEYE [RP 10,000 ONWARDS] ground peanuts accompanied It’s the sauce that drives people to substantiate their by lontong (compressed rice), appetite at 10pm. The spicy condiment can be taken fried tofu and tempe. down a notch with sugar and is deemed the ideal partner to white rice, sting-ray, egg and tempeh NASI GORENG JANCUK (fermented soy cake). [RP 125,000] A huge portion of fried rice, PECEL AMBULANCE BU HANA it was said to be created by [RP 20,000 ONWARDS] a tired chef who was not Morbid? Yet, the “ambulance” relation very happy to prepare a is simply because of the ambulance special meal for the staff. siren in front of the stall’s vehicle. He uttered “jancuk”; which Salad of mixed vegetables (pecel) is loosely translated to a curse word. He then fries in peanut sauce dressing is served up a huge pan of rice with a hot sauce and added so with rice or rice cake that can be much birds’ eye chilli which made the diners exclaim accompanied with meat dishes, egg, “Jancuk pedese!!” intestine dishes and many others.

34 | FOODBIZ landscape BALI (Java Island)

Total Area: 5,636.66 km2 Population: 4,056,300 (2013)

Gross Regional Domestic Product (GRDP): 34.79 trillion RP (2013) GRDP per Capita: 23.31 million RP (2013)

Rental Costs: Average rent for a lot around Bali depending on location ranges between 68,000 RP - 197,000 RP per m2 per month. When the country announced its policy Business Permit: Official Denpasar government website of opening up 100% foreign ownership http://perijinan.denpasarkota.go.id/intro2.php?page=2 for F&B outlets, a popular Australian restaurant already expressed interest to *Information correct at press time invest up to RP 10 million. In Bali, there are areas you would go for specific attractions such as private villas in Seminyak, the city life in Kuta, rice Who has not heard of Bali? The tourists’ paradise famed for paddies and arts / crafts in Ubud, luwak clear seas, sandy beaches, temples and a wealth of local culture coffee in Kintamani and the volcanic makes its capital, Denpasar, an often searched destination on Mount Batur. Despite the tourist influx, airline websites. Though there may be other islands striving food in Bali is still decidedly local enough to share its fame, Bali does not seemed to be fazed. especially if one is a food adventurer. FAMOUS BALI FOOD

NASI AYAM KEDEWATAN IBU MANGKU [RP 15,000 PER SERVING] Some say you have not experienced Bali if you haven’t tried this Chicken Rice. Since 1970, the recipe is unchanged and a portion consists of shredded chicken, vegetables, hard boiled egg, chilli sauce and a sprinkling of roasted peanuts that adds a unique quality to its taste and texture.

BABI GULING [FROM RP 40,000] Literally translated to ‘rolling pig’, the entire porcine is grilled over open fire, rotisserie style and is one of the must-eats on every Bali eating guide. Customers can opt for a platter of mixed parts of pork or specific parts - the extra kick is in the sauce.

NASI JINGGO [RP 6,000 PER PACK] Definitely the food choice for the budget-conscious, the fist-shaped rice is topped with slices of shredded chicken, noodles, shredded coconut, fermented soycake (tempe) and a spicy sauce before being wrapped with banana leave.

SATE LILIT [FROM RP 12,000 / 10 STICKS] Grilled meat skewered on bamboo sticks is not novelty but the ‘lilit’ version might be different. Instead of sliced meat, minced meat is marinated, wrapped around lemon grass or bamboo stalks and grilled. Balinese are famous for their ‘sate lilit’ of mackerel fish.

LAWAR KUWIR [RP 30,000] Pork, duck or chicken are spiced and steamed before being mixed with shredded coconut and jackfruit and a mixture of special spice paste. This mix is appetising with steamed rice and may be served with a broth at some places.

FOODBIZ landscape | 35 RELATED ASSOCIATIONS FOODBIZ landscape

Indonesia Hotel dan Restoran Indonesia (PHRI) / Indonesian Hotel and Restaurant Association (IHRA)

PHRI is a non-profit association with members comprising hotel owners, restaurant owners and UPCOMING EVENTS professionals working together to grow the key sectors of the tourism industry in Indonesia.It works with the government to create policy(s) structured to the real needs of the industry . Since 1996, Fi Asia has been part of the Fi (Food According to PHRI’s head, Mr Hariyadi Sukamdani, Ingredients) portfolio focusing on the Southeast the industry is pleased that President Joko Asian food industry. The show is rotated between Widodo has made tourism a priority, in addition Thailand and Indonesia while smaller summits have to infrastructure, food, energy, and maritime. “It’s been introduced in Vietnam and the Philippines. Fi a new way for Indonesia to oversee the welfare Asia brings together the leading food and beverage of the community through sustainable tourism,” professionals from all over the world. Fi Asia 2016 said Hariyadi. expects over 15,000 attendees and more than 650 leading food and beverage suppliers to Jakarta. www.phrionline.com/index.html 21-23 SEPTEMBER 2016 JAKARTA INTERNATIONAL EXPO www.figlobal.com/asia-indonesia/

The conference leads into SIAL- Interfood Indonesia and tackles topics like trends, issues, and developments Gabungan Pengusaha Makanan dan Minuman in the supply chain: ingredients, processing, packaging, Indonesia (GAPMMI) / The Indonesia Food and food safety, logistics and distribution, best practices, Beverages Enterpreneurs and cross ASEAN regulations.

Established in 1976 on the basis to create www.ringierevents.com/conference/2nd-asia- awareness amongst the business community food-and-beverage-summit-2016 to promote food in Indonesia. Through public advocacy, network development in both the local and international arena and collaborations with the Indonesian Government, GAPMMI’s long-term aim envisions to create a condusive business climate through friendly and healthy The dedicated B2B platform for the F&B industry is competition. The association welcomes anyone brought to you by SIAL GROUP; the world’s largest in the industry including F&B processing, food exhibition network with 50 years of experience importers / exporters of food products, suppliers, and INTERFOOD, the leading food and beverage distributors and retailers. exhibition in Indonesia, running for 14 years. 28 product categories related to the Hospitality www.gapmmi.or.id industry will be present for visitors to gather more information alongside the SIAL Innovation 2016 - a platform to present innovative solutions. Seminars, Photo credits to anekawisatakuliner.com, www.foody.id. competitions and cooking demonstrations bring Photos from Flickr credited to Patrice Anglade • Thrillseekr • SIAL Interfood to completion. Eliza Adam • closari • BxHxTxCx • Raihan Ibrahim Saputro • Meutia Chaerani & Indradi Soemardjan • Omar Laribi • Rollan Budi • Jonathan Poh www.sialinterfood.com

FOODBIZ landscape | 36 SUSHI

38 best of both: RETAIL X RESTAURANT

42 be the OUTSTANDING GROCERANT

BUSINESS sense | 37 BUSINESS sense best of both: RETAIL X RESTAURANT BUY EAT BUY

“CONVENIENT”. The buzz word for modern lifestyles isn’t Let’s start with convenience stores. All food sold used to be it? We have much to accomplish and we believe we need packaged to-go and stores are now serving freshly brewed everything at our fingertips and same goes for food. There coffee, hot pastries, cooked items in warmers and even is not much time to travel to the wet market for fresh frozen meals. Some have microwaves to reheat food and produce, to the hypermarket for other grocery items and to allocated counters for eating. Apart from just a wider range stop by another restaurant for a meal. We want more from of food items, these stores begin to provide bill payment our foodservice providers. services, refilling credits of pre-paid cards - extras that enable us to do more with less.

38 | BUSINESS sense This “dual concept” sparked ideas in food entrepreneurs. Most of us have more than one interests; so why not • Music Café - either led by combine them? My hobby and food! People sharing the retail of instruments, a space same hobbies naturally gravitate to each other. What better for live sessions or selling way to be “the” place for food and passion? This trend has of records that are typically sprung many offshoots in the world of foodservice. These non mainsteam. It can be a niche cafes would embody what it means to retail and combination of all these as well. serve food at the same time as retail is defined “the sale of goods to the public in relatively small quantities for use or consumption rather than for resale.” With many operating for hobbyists, they would also likely have a retail section. • Board Games Café - If you’re an avid fan of board games, These are some examples we have come across: where else can you get almost any game under the sun?

• Photography Café - usually designed with paraphernalia of the hobby, it is an ideal spot for photography enthusiasts and the vintage edge makes it attractive. For example, the Otherwise Cafe - a wedding studio by day and cafe by night located in Kuala Lumpur.

Otherwise cafe. Photo credit to Sean @ http://eatdrinkkl.blogspot.my Harajuku's R.a.a.g.f. (Rabbit Thanks Nature Cafe, and Grow Fat) Bunny Cafe South Korea • Motorbike / Bicycle Café - come get your superbikes cleaned, purchase some biking gear and have something • Animal Cafes - pet owners are allowed to bring in their to munch. pets to the premise. Some make it the place for resident pets which are the ‘main customers’ and people are to go The above examples are creative and do add colour to the by the rules designed around the pets’ needs. Dogs, cats, industry. However, the setting up is perhaps less complex rabbits, birds, even a sheep and goat cafes exist. for the kitchen usually remains separate from the service area. One of the fastest growing branch of retail X restaurant • Fashion Cafes - a combination that works relatively well lately is the GROCERANT. Simply put, a grocer + restaurant and the small selection often gives an idea that the apparel and we will look at why the concept appeals and the factors is exclusive and less commercialised. to consider in operating one.

BUSINESS sense | 39 BEST OF BOTH: RETAIL X RESTAURANT

Some commonly seen items at the prepared foods corner of a grocer / supermarket would be: � Roasted and fried chicken � Pastas / grain-based food Image credit to http://supermarket. Salads / salad bars structuralconcepts.com � � Ready / custom prepared pizzas and sandwiches � Sushi

ENTER THE GROCERANT Already promising more food than you could digest with mind boggling choices while you grocery shop; your favourite supermarket now throws in a full-fledged restaurant in the same premise! Truly, you can have your cake and eat it . The first glimpse of this convenience take started in late 1980s when a Boston Market sold whole chicken dinners with all the sides as takeout food1. That could have spurred other supermarkets to improve their game. In a generation A more typical self-service deli section in a supermarket where both parents typically work, cooking at home daily is becoming a rare activity. You might find grocers in more upmarket locations making supermarkets a grander experience by making space Product: freedom to Packaging: ready-to-eat and for a proper sit-down meal. Kitchens are built and more select individualised heat-n-eat food. Consumed customisation is allowed as customers can request for the food portions. directly from pack. chef to cook an item they just picked up from the shelf. The menu would tend to be vast; ranging from appetisers 5Ps of FOOD all the way to desserts. According to American market Placement: MARKETING Price: food how to present research company, NPD Group, in-store dining and take- quality & to appeal to out of prepared foods from grocers have grown nearly 30% convenience gut feeling since 2008 in the USA alone. Portability: provide vs. Time and (visceral) rather the choice to eat skills. than intellect. in or take away. The leap resulted in the market size for grocery prepared foods now to be nearly USD29 billion; which has inadvertently cut into traditional QSR traffic flow.2 For us who can afford And then there are the singletons or couples who have little it, eating has become an experience more than a necessity. time to sit down properly to a meal; let alone plan what Yet without such interests, the foodservice industry is likely to cook! Many have resorted to pricey take-outs or frozen to remain stagnant. There can be a place for every food meals that are undeniably higher in preservation elements entrepreneur as long as they play their cards right . And for and often not balanced in nutrition. Between the expensive the grocerants, once again, we have Mr Steven Johnson to restaurant prices and less than healthy fast food lies the provide some insights on this rapidly growing concept. grocerant. According to Steven Johnson, a professional in conceptualising and setting up grocerants, it is a place 1Future Food: Gazing Into the Food Industry’s Crystal Ball Gives Hints selling “food items that are ready to eat or ready to heat” About What’s Coming Next to Your Supermarket; posted in Chicago and ranges from items at the deli to a designated buffet Tribune. Referred by http://pregelkeyaccounts.com/keynotes/index. area. Johnson suggests the 5Ps format of of food marketing php/2013/06/the-rise-of-the-grocerant/ which can be adapted to whichever level of grocerant one 2https://www.npd.com/wps/portal/npd/us/news/latest-reports/2016/ wants to be. enter-the-grocerant-grocery-stores-winning-atfoodservic

Photos from Flickr.com credited to Franklin Heijnen • geraldbrazell • John Gillespie • Norman Maddeux • Wei-Te Wong

40 | BUSINESS sense

BUSINESS sense

be the OUTSTANDING GROCERANT

A deli section is almost a given in any supermarket only differentiated by its scale of product offerings. Now, grocers have, or rather, will be feeling the pressure of extending the range beyond sandwiches, simple pastries and the rotisserie. Looking around our region of Southeast Asia we do already have up-and-coming grocerants and notably Ben’s General Food Store and Fresco@Jaya Grocer in MEP: How is it different from a regular supermarket Malaysia. We talked about the whys, whats and hows with SJ: I’ll explain with a simple illustration. Steven Johnson of Foodservice Solution.

Mise En Place [MEP]: What do think of this segment’s potential in Asia? OLD GROCERY MODEL NEW GROCERY MODEL

Steven Johnson [SJ]: Kuala Lumpur-Malaysia, Manila- Philippines, Seoul-Korea, Hong Kong-China, Tokyo-Japan all have thriving grocerant niche Ready-2-Eat and Heat-N-Eat BUILD Ready-2-Eat offerings; most commonly found within the convenience STORE Heat-N-Eat store sector. Several reasons -

• Migration from rural parts of each country to urban STOCK ROTATE Inform Instore centers looking for employment. SHELVES PRODUCT Sample Restaurant • Dramatic increase in single households and singles who And Bars lack time or lack the skill set to prepare a favorite meal. • No one wants to clean up which takes time away from work, friends, family and importantly technology. FoodserviceSolutions.us

42 | BUSINESS sense POSITIONING CHOICE Retailers have 4 options: Fresher, Better, Cheaper, or Not Around Much Longer.

FRESH FOOD ZONE GROCERANT ZONE Equally meet consumer Your brand's clear needs. You win through difference matters to speed, innovation and consumers emotional connection

Live pizza preparation is always a point of attraction What What Your Consumers Brand Does Want Great From Mise En Place's perspective, it also means that today’s consumers are more inclined to be involved in what they eat and through the new grocery model; they have greater autonomy in food choices. When they What Your Competitor Does can see it in the open, they are attracted to buy Best which typically leads to a positive experience that cultivates confidence in the store. Also, they want to stay informed and will freely ask questions (complain as well) particularly on social media. EVERYONE'S ZONE YESTERDAY'S ZONE Your competitor owns Competitive battle MEP: Assuming I am currently a retailer and what your consumer where consumer eager to grow my business. What are my wants doesn't care options to position myself in this segment? SJ: Well, I’m looking at America and their responses that vary according to time.

At 1pm, 81% do not know “what’s for dinner”? At 4pm, 61% still don’t know “what’s f or dinner” though most do start wondering GROCERANT ZONE EVERYONE'S ZONE You can own what Your competitor owns what “what am I going to have for dinner?” consumers want your consumer wants

Very few will even entertain the idea of cooking from scratch.Most consumers do not have a clue what they want, let alone what to eat or cook for dinner. 4PM is the time that the competition between; Supermarkets, Grocery Stores, Convenience Stores, Drug FRESH FOOD ZONE YESTERDAY'S ZONE Stores, Restaurants, and non-traditional Figure out how to make what Your consumer doesn't want outlets for share of stomach heats up.1 you do more something that it and you can't own it Perhaps this can be a starting point for you your consumer wants to evaluate where you are and the difference you want to be.

1http://www.foodservicesolutions.us/grocerants.html Source: Foodservice Solutions®

BUSINESS sense | 43 BE THE OUTSTANDING GROCERANT

MEP: What should you cook? SJ: Prepared foods that can be hand-held, portable, are ready-to-eat or can be heated quickly and most of all prepare them fresh everyday and all day if you can.

He opines “the next time you head for Jaya Grocer to get your fresh cut of steak or seafood, you might not land up taking it out in a bag with you. Instead, you are probably going to enjoy tucking into the steak or fish, the way you like it prepared, sitting down in the middle of the supermarket.” - Steven Johnson on Fresco -

MEP: Would customers perceive food sold in grocerant ought to be cheaper than standalone restaurants? How can you price competitively? According to your demography, bringing in seasonal / premium produce can add some excitement to the fare SJ: Together with Foodservice Solutions®, we usually recommend clients to determine their prices with this formula: MEP: Space is premium. Should a grocer purchase multi- function equipment for cooking or sell ready-cooked food and kept on a bain-marie. What would you suggest to PRICE, VALUE, SERVICE EQUILIBRIUM make an informed decision? SJ: One way to circumnavigate this dilemma is using a cart Consumers are resetting the Price, Value, Service Equilibrium. or food truck system but food must be cooked frequently Here is Foodservice Solutions® formula: and brought in often to avoid looking as though you’re (Mobile Access + Digital Payment + Delivery) x (Price + Food selling leftovers. Quality + Speed) = Value

Provide Incremental Value: Mise En Place thinks that it is still possible to showcase Constantly Changing Menu (Seasonally / Sustainability with fresh with a limited menu - use certain equipment within Creditability). a cart / food truck system. However if you have a larger menu, perhaps consider this system for display or for placing quick-moving items that you can replenish regularly. Source: Foodservice Solutions®, 2014

44 | BUSINESS sense The layout at Eataly, NYC

MEP: When designing the restaurant area within the grocers; how can operators best dictate the flow of traffic? SJ: That’s a good question. Each store is different; some stores are weekend stores, some weekday stores (as in more people patronise either weekend or weekday, depending on the store’s location and demographics surrounding it). Understand how most customers typically browse your store. Focus on meals through the day; not just one meal (breakfast, lunch, dinner). Then focus on Which calls out to you? local flavors, local farm fresh items, and fast service. If you are allocated a small space; I suggest freshly prepared, freshly boxed and portable items as your best bet. With a The grocerant idea is not just a novelty but holds great promise larger space, you can use a ‘line’ and allow customers to for our daily food expenses. It can provide satisfaction customise items into a perfect entrée and meal. for many levels of budgets yet helping you keep check on consuming healthy and nutritionally substantial foods. Plus, MEP: How can operators ensure an open kitchen and in developing countries, shopping malls are pretty much cooked food display area call out to customers? inescapable so why not we just hit a mall; get our clothes, SJ: Keep it simple, keep it clean! Keep it fresh, with a display groceries, everything else and settle down to dinner? consumers want to see the prep, see the freshness, smell the freshness and then want to customize items. Many thanks to Steven Johnson Another element MEP wishes to highlight is the training for taking time to share his of staff. A cheerful disposition is non-negotiable, able to experience and expertise in the follow a systematic workflow considering the fast-moving area of operating Grocerants. He goods and tight space. Even their plating skills should be can be contacted at: evaluated before starting work especially in places where [email protected] staff scoop and plate what the customer chooses. www.foodservicesolutions.us

Photos from Flickr. com credited to @ccfoodtravel • Anders Carlsson • Chery • erin • Ewan Munro • Matt Baume • Herry Lawford

BUSINESS sense | 45 BUSINESS sense CUBS & CUPS: a pet’s HAPPY HUNTING GROUND

Coffee for man and a special mix for your pets

Where pets are allowed to roam freely in the cafe, you are immediately aware that the business’ priority is the pets. Everything is done with dogs in mind - such as using cement floor because tiles are dangerous and uncomfortable especially for bigger dogs or a menu that does not include soups to minimise risk of spilling as the furkids roam around. Although Liz Kim brings along her 1 Siberian Husky, 1 Alaskan Malamute and 1 Pomeranian to the cafe occasionally, she wishes to highlight that it is not “the Husky cafe” as her furkids are not “resident dogs” which are expected to be there daily.

Originally from Korea but having lived in Malaysia for over 20 years, Liz said that pet cafes have been around long but only recently started trending here. She realised one of the most important aspects is managing behaviour expectations like picking up after your own pet. To her it staff must also have a certain aptitude when it comes to was normal but there were customers who took offence pet sensitivity and Cubs & Cups experienced rapid turnover on being requested to clean up after their pet. Therefore, when previous staff only saw the job as cute. When it Cubs & Cups now has rules placed around the premise to comes to the menu, Liz says that they serve brunch items remind customers of their responsibilities. Liz added that which is popular for weekenders. There are also crowd mutual understanding is key to running a pet-friendly cafe. favourites like pizza, pastas, waffles and of course coffee. Most customers with pets come knowing that they will be While she does like her coffee, she is quick to say Cubs & sharing space with pets and as much as the cafe tries to Cups might not be the place if you’re looking for specially maintain cleanliness; they cannot guarantee a 100% fur- crafted coffee or roasts as the focus is for pet lovers to free environment. In line with that, she shares that an extra be able to bring their pets on their daily routine like having commitment is taken as the cafe closes on Tuesday for a meal. major pest control and sanitation exercise. One of the earliest pet-friendly cafes in Malaysia, Liz hopes If running a regular F&B establishment is unpredictable, that it will create more awareness about responsible pet throw in pets and you’ll have more variables to contend ownership as it plans to work with non-profit organisations with. Especially when you don’t know how the dogs will to run adoption drives in the future. react to each other or people, saying that she has had to step in and diffuse situations several times. In this light, www.cubsncups.com

46 | BUSINESS sense BUSINESS sense a cup of COFFEE and a FELINE HUG at CAT CAFÉ

“Our advocacy, which we call catvocacy, is to spread love for cats, raise stray cat awareness, and promote cat equality through a themed-café experience,” said Denis Ty, one of the café owners. Initially, Denis and his partner Anna Calvo just wanted to have a cat café, a concept that they got from a trip to Japan. Upon realising that stray cats are an issue in Philippines and that can actually be better managed, the partners decided that partnering with an NGO and having a few cats in the cafe would serve more purpose. Cat Café partners Compassion and Responsibility for Animals (CARA) Welfare Philippines, a non-profit, non-government organisation in the Philippines where passionate animal lovers champion the plight of Located in the popular foodies haven, Maginhawa Street animals in the country. It is the only cat café that works in Teacher’s Village, Quezon City, Philippines, Cat Café’s with CARA that facilitates adoptions through visitations to primary market includes families, students, yuppies, the cafe. and food tourists. Active in Facebook and Instagram, their social media presence helped Cat Café Manila gain Running a pet café demands a lot more work as compared popularity. Cat Café serves coffee, ice blended tea, Italian to regular restaurants. The operation is more tedious sodas, pastries, bread and pastas on weekends. Rice because you have to carefully look at the sanitary aspect meals are not available not because they don’t have a of running the place. “People are keen to work with us, to big kitchen but we didn’t want to cook rice meals here be part of Cat Café Manila, because of the cats. And we because cooking might annoy the cats, and it is also always tell our staff - our Cat Café ambassadors - to always hard to manage a fully - functioning kitchen with the cats talk to the customers, to tell them what we stand for and around, said Denis. where the cats are from”, says Denis. Interestingly, Cat Café operates on a reservation basis (max 25 people) as A socially-led enterprise that manages to balance the space is quite small and the owners want to ensure customer experience and feline comforts, the Cat Cafe they can manage the experience of customers. The café has been instrumental in helping eight cats find their new has a door charge of P200; half of which is consumable ‘furever’ home! at the café while the other half goes to the cats’ needs and operations. www.catcafemanila.com

BUSINESS sense | 47 BUSINESS sense PASARBELLA: the gourmet marketplace

“I’m in the mood for sushi. Oh wait, maybe I’d like a burger... We spoke to three (3) traders at PasarBella@SuntecCity Salad it is! Hmm but one is too far; one is quite near but regarding how this space has served their concepts and traffic is a mess..the other is too warm. I don’t know! Guess how they work around the flow of the gourmet food hall. The I’ll just grab my usual downstairs...” Have you ever had such traders are Choo Choo Chicken (CCC) , Porsena Deli (PD), monologues? Well, it happens to us and maybe the people and Rollie Olie (RO). at PasarBella heard and launched its one-stop Food & Beverage shopping destination. Starting its first space at The Grandstand Bukit Timah, it officially launched in January 2016 the new PasarBella@SuntecCity that houses 14 gourmet concept stalls and 1 retail stall in 7,000 sqft. A namederived from Singapore’s local term for ‘market’ and the Italian term ‘beautiful’, PasarBella endeavours to stand out as a warm, community-based and open-concept market. Providing an avenue for niche food purveyors, wine and beer merchants and craft retailers, visitors get to savour unique foods that may usually be harder to reach all under one roof with the comfort expected in restaurants or a commercial mall.

As you walk in and around, the youthful and carefree vibe of PasarBella@SuntecCity’s designs draws you in and is perhaps a reflection of its ethos - creativity is boundless. Its canvas is inspired from the Lower East Side New York City Rollie Olie: innovative made-to-order sushi rolls and poke bowls; carefully where graffiti walls and street art illustrations are deemed crafted for perfect bursts of flavours and visual appeal. an expression of an identity alongside a busy landscape of a street lined with vibrant stalls. • What are the factors that motivated you to run a If it is a place for food and artisanal products lovers to visit, business in PasarBella (PB)? what does PasarBella bring for entrepreneurs? It offers options like: CCC: The theme of the place is suitable. RESIDENT TRADER PD: PasarBella@SuntecCity’s location is an exciting Pop-Up Trader: 3 month contracts are available so that it and fresh concept that I wanted to be a part of. Also, is affordable for small businesses to step into the market. the management team behind the concept is a fun and Weekender: an avenue for aspiring entrepreneurs to test ambitious lot, so the decision was an easy one. the market. RO: PasarBella’s vibrant brand image is what excites us. Event Space: event planners can consider PasarBella an We share the same young and savvy customer base, as well option to host events. as the same idea that food not only has to taste good, but Photoshoot Location: vibrant colours and freeflowing art must also have an artistic aesthetic. In that sense, our can be a canvas for photographers. brands are a perfect match.

48 | BUSINESS sense • Did you find this set up to limit your menu offerings or do you think it allows for a more focused operation?

CCC: We do not think that it limits our menu. We are still learning to work within this new space and are adjusting accordingly from time to time. PD: That would really depend on your concept. I believe that as long as there is a space constraint, everyone will be limited to a certain extent. We do intend to keep growing and to establish a larger space where we can offer a larger range of products and more exciting experiences for our customer. RO: As there are 13 stalls here, what each offers impact one another. With other traders selling similar items, it was more strategic to offer a careful selection of our full menu. Although we sacrificed some of our favourite items, we are still working hard to maximise our menu under this restriction so that we can provide more options and value for our customers.

• What have you learnt about workflow and processes in limited space? Do you prepare elsewhere and bring over / use multi-purpose equipment to be more efficient?

CCC: As there is limited storage space, we need to arrange for the delivery of food ingredients and stock them more frequently. PD: We prefer the old school approach. The food is much tastier and real that way. Less processed food = better food. Porsena Deli: Inspired by the iconic delicatessens of New York, and a love of speciality meats, it offers a new take in Singapore’s gourmet sandwich scene. RO: We planned and designed different stations within our kitchen. We invested in multi-purpose equipment that maximise the space so we have more space for food • What is the idea behind the food you created? preparation and actively order supplies and ingredients as storage capacity is limited. CCC: We specialise in Korean Fried Chicken, creating and inventing new flavors to suit local fried chicken lovers. PD: I wanted to create a concept that was accessible and creative, something that people would find easy to understand while still being fresh and interesting. RO: We created Rollie Olie with the intention of bringing the Japanese dining experience to different levels: modern, playful, and affordable. On top of that, we strive to maintain the same exceptional dining experience expected of fine Japanese cuisine.

With its location being at the Suntec vicinity teeming with office workers, PasarBella@SuntecCity also hosts FRESH Choo Choo Chicken: Injecting new life into Singapore's current craze for FOOD TO-GO vendors such as Pimp My Salad that offers Korean fried chicken, these bites come in authentic Korean flavours while the Spicy rice burger reinterprets the idea of burgers. wholesome salads , Pita & Olives, that uses freshly baked pita bread and native Mediterranean ingredients such as olives, tahini and chickpeas to create Kebabs, Falafels • Please elaborate your stall’s set up - do you cook on-site / and more. Cajun on Wheels serves Louisiana-style heat up / assemble only? seafood cuisine with buckets of fresh crabs, mussels, clams and prawns from a gourmet food truck. Meanwhile, CCC: We cook on site. fans of grilled meats can go for Mad Dogs Grill who will PD: Everything is made here in our tiny space, from the cook specially imported proteins of your choice ala minute mayonnaise to our signature pastrami. It is really like a full and Wolf Burgers promises freshly grilled quality meats running kitchen and we are proud of that. and buns. RO: Freshness and quality of food is our priority. This is why we choose to prepare all of our food on site every day. www.pasarbella.com

BUSINESS sense | 49 BUSINESS sense RUANG SEDUH + KINOSAURUS + GANARA: where COFFEE & ARTS get ALONG

There’s always great potential in the sharing of space between F&B retailers and other forms of businesses these days. When designed properly, it creates a synergy that could potentially attract customers with different preferences. Such case can be found within a building known traditionally as the flagship location of Jakarta’s funkiest, novelty bookstore (ak.’sa.ra) and for Casa - a casual, international cuisine restaurant. Currently, something interesting is happening in Ruang Seduh also encourages young artists to display their the space behind the bookstore where a recent collaboration finest artworks there and that initiative is definitely in line between three businesses is energising the whole building. with the whole spirit of the concept.

This is where Kinosaurus - a micro-cinema and Ruang Seduh The only puzzle left for Adinda to fill was one remaining - a third-wave coffee shop join arms. Kinosaurus’ Adinda corner. She partnered teachers to establish Ganara - an art Simanjuntak had the idea to approach the co-owners of A and educational space for family. Hence, the partnership Bunch of Caffeine Dealers; or more popularly known as between these three has created a business model that ABCD School of Coffee. The gentlemen behind ABCD are goes beyond relying on profits from F&B but successfully Hendri Kurniawan and Ve Handojo, who also already had in created an interest and influx of traffic to the whole building. mind the direction for Ruang Seduh. The coffee shop serves The establishment of Kinosaurus, Ruang Seduh, and Ganara as not just a place to enjoy quality coffee but also allows completes the experience for those who are seeking more patrons to experience brewing their own coffee. Adinda than just individual aspects of finer things in life with film, and her husband, who is a filmmaker, wanted to start their coffee, art, music, food, and novelty things within one stop. own micro-cinema business to cater to the demand for more independent, non-mainstream movies. Adinda wanted Despite the passionate spirit from the minds these the cinema’s design to be casual, approachable and well- passionate people, the education and the easy accessibility equipped for a complete experience. for everyone is the key for them to survive and flourish. While Ruang Seduh has already opened another outlet in Yogyakarta The all-white open bar of Ruang Seduh adapts two means and will continue to collaborate in harmony with Kinosaurus of brewing coffee - using the mini La Marzocco espresso and Ganara, Adinda hopes for Kinosaurus itself that this machine and the rare yet unique Walküre’s Bayreuth movement would ultimately spark bigger excitements in the porcelain coffee maker for manual brewing. The openness film, food, and art communities. And true enough, we might of the bar itself was designed specifically to encourage see those days coming sooner than expected. interaction between customers and the baristas. For each means of coffee brewing, it employs the use of different kinosaurusjakarta.com grinding machines from Mahlkönig and Nuovo Simonelli. abunchofcaffeinedealers.wordpress.com

50 | BUSINESS sense

BUSINESS sense

equipped for RETAILING & COOKING

Although the design and layout of dual concept establishments differ from a restaurant-only place, the kitchen still runs with familiar equipment. Some may only have heating facilities and/or cold holding equipment, some with more space can afford to cook ala minute. One important item for Grocerants is definitely display equipment as the foods are meant to capture shoppers’ attention to dine in the premise. We list equipment that are most likely required for such concepts.

Image from Flickr credited to Johnn

Preparation Equipment: SANDWICH BAR / SALAD BAR EMPERO - EMP-SB-03 Description: Features Refrigerated units maintain optimum temperature • serpentine cooling system for fresh fruits and vegetables. It also ensures a • lift-up safety glass breath shield safe environment for cooked proteins, cold cuts or Manufacturer : Trusty Kitchen cheese that are typical to salads and sandwiches. Website : www.trustykitchen.com It can be fitted with dividers to separate ingredients.

Alternatively, this chilling function can be built-in as a shelf or tabletop that keeps food products at a safe chill zone until serving.

HATCO - COLD SHELF BUILT-IN FLUSH TOP Features • thermal break (patent pending) reduces condensation and temperature transfer • digital temperature controller • hardcoat aluminum surface Manufacturer : Hatco Website : www.hatcocorp.com

TURBO AIR - JBT-72 Features • efficient refrigeration • adjustable, heavy duty, PE (polyethylene) coated wire shelves • high-density polyurethane insulation Manufacturer : Turbo Air Inc. Website : www.turboairinc.com

52 | BUSINESS sense HOBART - FP-41 Preparation Equipment: Features FOOD PROCESSOR • fast, efficient production giving consistently excellent results Description: • wide low profile bowl allowing more product to be in the vicinity of the If serving salads, you want a machine cutting blades that can help you quickly shred, chop, • decreasing production times grate, slice vegetables and fruits. The Manufacturer : HOBART GmbH processor will also be able to whip up thick Website : www.hobart-export.com and chunky salad dressings or items like pesto that comprises nuts. A countertop industrial unit should suffice for this scale of operations. ELECTROLUX - 600086 Features • touch button control panel • easy to manage • base fixed cover for a better handling Manufacturer : Electrolux Website : www.electrolux.com.sg/professional

HALLDE - CC-32S Features • fast and easy cleaning & time saving • lightweight and easy to move • outstanding quality Manufacturer : AB Hällde Maskiner Website : www.hallde.com

Preparation Equipment: ELECTROLUX - 728628 PREPARATION TABLE Features Description: • 60 mm insulation for energy saving Kitchens with more space typically use plain stainless • digital control panel steel tables as worktops. For those short on space, • mounted on legs with height adjustment you can find tables with refrigeration allocation below. Manufacturer : Electrolux Website : www.electrolux.com.sg/professional

TURBO AIR - TWR-72SD Features • self-cleaning condenser device • high-density polyurethane insulation • magnetic door gaskets Manufacturer : Turbo Air Website : www.turboairinc.com

MERCATUS - P1 PREPARATION TABLE Features • extensible tap that allows users to clean produce resting on ice • water jets on the side to easily wash residue from products down the sink • storage compartment allows a wide range of temperature If you require more versatility, space saving and selection to store most items easily efficiency, this Mercatus’ preparation table provides Manufacturer : Mercatus added facilities. Website : www.mercatus.pt

BUSINESS sense | 53 equipped for RETAILING & COOKING

Preparation Equipment: UNDERCOUNTER REFRIGERATOR HOSHIZAKI - RTC-180SDA Description: Features Easily placed into your work area, the refrigerator provides • storage capacity: 524 litres you quick access to often used ingredients during service; • digital temperature control especially if the storage space is in another area. • adjustable leg Manufacturer : Hoshizaki Group Website : www.hoshizaki.com.sg

ELECTROLUX - 726580

SIMPLEX - TRUE TUC-67 Features • designed using the highest quality materials Features • deeper refrigerated storage • storage capacity 440 litres • environmentally friendly • digital temperature display • heavy duty & energy saving Manufacturer : Simplex Pte Ltd Website : www.simplexgrp.com Manufacturer : Electrolux Website : www.electrolux.com.sg/professional

Cooking Equipment: CONVECTION OVEN Description: Bake your own breads and pastries? The oven has an internal fan that circulates hot air which is helpful to ensure that products are cooked and browned evenly. Of course it can be useful for roasting other items as well.

ALTO-SHAAM - ASC-2E Features • manual (dial control) and electronic version available • fits 9-half sheet pans • stacking options to maximise floor space Manufacturer : Alto-Shaam Website : www.alto-shaam.com

VIRUTEKK - KEP-4P BLODGETT - DFG100 Features Features • dual flow gas system combines direct and indirect heat • the temperature regulation range i+50°+270°c • 5-year limited warranty on doors • program up to 99 four-stage programs • two-speed, 3/4 hp convection motor with automatic • rounded off corners of the oven chamber and two thermal overload protection reversible ventilators for consistent cooking results Manufacturer : Blodgett Manufacturer : Virutekk Website : www.blodgett.com Website : www.virutekk.com

54 | BUSINESS sense CONVOTHERM - 4 EASYTOUCH 10.10 Cooking Equipment: Features COMBI-OVEN • easytouch 9" full-touch screen Description: • fully automatic cleaning system Combining steam and convection • multi-point core temperature sensor technologies in one unit, the Manufacturer : Convotherm technology enables chefs to prepare Website : www.convotherm.com food in most cooking methods. It saves plenty space and time as different food items can be cooked UNOX - XEBC-04EU-E1R at the same time. Features • saving time, space & energy • automatic washing system • operations are automated Manufacturer : Unox S.P.A. Website : www.unox.com

ELECTROLUX - 267200 Features • air-o-steam with high resolution touch screen control • cooking modes (automatic, recipe program, manual) • air-o-clima and air-o-clean functions Manufacturer : Electrolux Website : www.electrolux.com.sg/professional LAINOX - READY RATIONAL - SELFCOOKINGCENTER® 5 SENSES 61S Features Features • efficient, hygienic & safe • fastest temperature raise • powerful, sensitive & precise • high consumptions reduction • efficient care control recognises soiling and scale and removes it automatically • heat efficiency higher than 90% Manufacturer : Rational Manufacturer : LAINOX ALI S.p.a. Website : www.rational-online.com Website : www.lainox.it

Cooking Equipment: MENUMASTER - MSO22 ACCELERATED COOKING Features (MICROWAVE TECHNOLOGY) • unique method of energy distribution Description: • up to 100 programmable menu items can be used In retail+restaurants with a limited ala • four stage cooking options with one-touch programming carte menu, units that are able to heat up Manufacturer : ACP, Inc. pre-prepared food are useful. Previously, Website : www.acpsolutions.com/menumaster people tend to feel that heated food do not look appetising but manufacturers have advanced technologies to change POWER LINE - COM 3400 the mindset. Features • can defrost, cook, and bake food in one step, holds up to 100 programs • intelligent, energy saving programming procedure. very easy to use • compact, stackable size allows for countertop compatibility Manufacturer : POWERLINE EQUIPMENT COMPANY Website : www.powerlineequip.com

MERRYCHEF - EIKON E4 Features • touchscreen controls • three heat technologies (convection, microwave, impingement) • rapid cooking up to 15x faster than conventional oven Manufacturer : Merrychef Website : www.merrychef.com

BUSINESS sense | 55 equipped for RETAILING & COOKING

Cooking Equipment: COOKING STOVES OZTI - OSOGF 8070 Description: Features Also called a commercial range in some parts of the world, it • under-counter static oven is basically your gas / electric stove. These ranges come in • flame failure safety devices on all open burners a variety of standard number of individual burners and many • chrome plated burners designed for maximum manufacturers also offer individual configurations depending power, combustion and efficiency on the kitchens’ needs such as griddles, charbroilers, or other Manufacturer : Öztiryakiler accessories. Website : www.ozti.com.tr

PALUX - TOPLINE GAS RANGE ELECTROLUX - 371016 Features Features • cast-iron plates hermtically sealed to the one- • 4-burner gas range piece top • seamlessly deep-drawn pan • base compartment consists of an electric with radial construction standard oven • variable base unit system for • ribbed enameled steel oven base plate possibilities of use Manufacturer : Electrolux Manufacturer : Palux Website : www.electrolux.com.sg/professional Website : www.palux.de

Cooking Equipment: INDUCTION COOKTOP Description: Induction stoves heat a cooking vessel by magnetic induction and because it only heats the area placed upon it; cooking is made safer. Due to its flat surface devoid of burners, cleaning up is also easier. However, you need to be mindful of materials in cooking vessels as not all are compatible with induction surfaces. HATCO - IRNG Features • energy-saving automatic shut-off to prevent overheating • easy-to-use power, temperature and programmable preset modes • increased energy efficiencies Manufacturer : Hatco Corporation OZTI - OSC 4070 Website : www.hatcocorp.com Features • 6mm ceramic glass top cooking ELECTROLUX - 700XP 4 surface with 2 or 4 infrared Features heating zones • indicating lamp for each zone located on control console • immediate heat transfer from • induction plates endowed with overheating safety device cooking ceramic top to pan • simple to control, easy to move and clean • easy to clean smooth cooking top Manufacturer : Electrolux Manufacturer : Öztiryakiler Website : www.electrolux.com.sg/professional Website : www.ozti.com.tr

56 | BUSINESS sense HALTON - MOBICHEF Features • safe and functional cooking area, yet open to view by guests • more efficient with less airflow rate • capture jet technology prevents smoke spillage Manufacturer : Halton Goup Website : www.halton.com

ELECTROLUX - 641398 Features • low noise level • external panels with upturned edges to avoid injuries • built-in lighting with protective screen Manufacturer : Electrolux Cooking Equipment: Website : www.professional.electrolux.com.sg VENTILATION Description: As long as there is hot cooking going on in the premise, ventilation is required to remove heat, products of combustion, steam, grease GREASE MASTER - GSD-2 that gets into the air, gas, fumes, and smoke. Features In many models, commercial range hoods • heavy duty stainless steel grease baffle filters will have a grease trap/filter for filtration of • grease drain system grease and other particles. • high efficiency filters Manufacturer : Grease Master Website : www.greasemaster.com

Cooking Equipment: COUNTERTOP GRIDDLE Description: A griddle is a flat surface that can be placed on the stovetop to cook and is helpful to prepare semi-liquid items such as pancakes or to toast buns.

POWER LINE - PTC 24-24 G/TG Features • heavy duty cast iron burner • fully stainless steel exterior • large grease container and lid Manufacturer : POWERLINE EQUIPMENT COMPANY Website : www.powerlineequip.com

GARLAND - HEAVY - DUTY GAS COUNTER AVANTCO - EG36N THERMOSTAT Features Features • even heat distribution • easy to remove grease tray allows for quick, hassle- • heavy duty & flexibility free cleaning • safe & easy ignition • heavy-duty stainless steel housing • can cook up to three different products at the same time Manufacturer : Garland Group Website : www.garland-group.com Manufacturer : Avantco Equipment Website : www.avantcoequipment.com

BUSINESS sense | 57 equipped for RETAILING & COOKING

Cooking Equipment: CHARBROILER HOBART - BCB CHARBROILER SERIES Description: Features Designed with a series of grates, it is often applied to get • increased profitability by using up to 18% less energy the attractive grill lines on meat, fish and some vegetables. • reduced ambient temperatures The source of heat is usually beneath the cooking surface. • economical & easy to use Manufacturer : HOBART GmbH Website : www.hobart-export.com

NAYATI - NGCB 4-60 AM OZTI - ODIG6065 Features • removable top grid for easier cleaning and maintenance Features • long lasting heavy duty cast iron cooking grids included • water drawer to prevent smells • top panel and frontal body are unified but removable • gas safety valve & pilot flame for easy cleaning • fast and economical way to stimulate charcoal cooking Manufacturer : Nayati Manufacturer : Öztiryakiler Website : www.nayati.com Website : www.ozti.com.tr

HAMILTON BEACH - 25450 Cooking Equipment: Features PANINI PRESS • grills sandwiches of any thickness & nonstick grids Description: • power & preheat lights Panini is Italian for “small bread or bread • upright storage rolls” and outside the country, many Manufacturer : Hamilton Beach Brands, Inc. take it to mean any grilled sandwich that Website : www.hamiltonbeach.com does not use sliced bread.The press is made to heat the sandwich, give it attractive lines and a crisp crust.

ROLLER GRILL - SAVOYE Features • the upper plate is self-balanced • cast iron plates and incoloy heating elements for perfect cooking • pressure spring is adjustable Manufacturer : Roller Grill Website : www.rollergrill-international.com

ELECTROLUX - HSG PANINI 603601 Features • automatic lifting of the lid at the end of the cooking cycle via gas spring • electronic control with digital led display • self adjusting top plate to grill sandwiches from 10 up to 75 mm thick Manufacturer : Electrolux Website : www.electrolux.com.sg/professional

58 | BUSINESS sense COSSIGA - LSBM Features Holding Equipment: • auto fill with wet element BAIN - MARIE • calrod overhead heating element Description: • overhead halogen lights Known as a water bath, it is used to keep vessels warm over a Manufacturer : Cossiga period of time. Commercial units are designed with various pan Website : www.cossiga.com configurations and plugged into an electric source to keep the water at a steady temperature.

NAYATI - ABMA 12-75 ELECTROLUX - 320116 Features Features • electronic overheating protection • open cabinet and 3 x gn 1/1 capacity • digital control panel • warming (electric) • endowed with high-speed heaters reducing pre- • width (mm) : 1200mm(w) x 750mm (d) x 850mm (h) heating time Manufacturer : Nayati Manufacturer : Electrolux Website : www.nayati.com Website : www.electrolux.com.sg/professional

Holding Equipment: OVERHEAD LAMP WARMERS Description: Another option to keep food warm in the absence of a bain-marie is using overhead lamps. Considerably more space saving, it also attracts attention with a warm glow. There are two types of such warmers: i) Strip Warmers - often come with one or two rows of heating elements housed in a long metal strip with reflectors to enhance the heat and direct it down onto the food below. ii) Bulb Warmers - obviously a more pretty sight, lamps are usually used in standalone areas such as the carving station that just needs some boost to maintain the temperature and also cast some attention upon it.

HATCO - GRFFB Features • safely holds foods at preferred serving • maintaining product quality • automatic thermostat, which maintains consistent temperature Manufacturer : Hatco Corporation AVANTC0 - 177W62 Website : www.hatcocorp.com Features • adjustable height • heavy duty & versatile • requires a 120v electrical connection DISTFORM - HEATED SELF and has an output of 500w Features Manufacturer : • digital thermostat ranging from Avantco Equipment 0ºc to 90ºc • safety thermostat Website : • removable side panels for easy access www.avantcoequipment.com to electrical area and compressor Manufacturer : Distform S.L. Website : www.distform.com

BUSINESS sense | 59 equipped for RETAILING & COOKING

Holding Equipment: CHILLED GLASS DISPLAY LIEBHERR - ST1122 ISLAND MERCHANDISER Description: Features Frontal display or top-down display cabinets are available, • dual-purpose chiller / freezer depending on how you want to direct your customers to look. • can be installed in various layouts Options include pull-out drawers, top-down or sliding door cabinets. • sliding glass lids for maximum visibility Make sure you know how to adjust the display’s temperature Manufacturer : Liebherr according to your ambient temperature so that the environment Website : www.liebherr.com for specific items is optimum.

JORDAO - EXPO COSSIGA - CD5RF Features Features • sliding door front and rear, undershelf and • able to be customised canopy led lights • suitable for self-service with • 3 adjustable shelves with ticket strips open top • deck forced refrigeration & glazed glass Manufacturer : JORDAO Manufacturer : Cossiga Website : www.jordao.com Website : www.cossiga.com

Holding Equipment: HEATED GLASS DISPLAY Description: Used to keep hot foods at safe temperatures that is also pleasant for eating, note that fried foods are to be kept in a dry heat environment, items like meat should be held in a moist heat environment with controlled humidity.

AVANTCO - HDC-48 Features • front and rear sliding doors • thermostatic temperature controls • black exterior with tempered glass doors Manufacturer : Avantco Equipment Website : www.avantcoequipment.com

HATCO - GRCMW-XDH ROLLER GRILL - WD200 Features Features • efficient and practical with front and rear opening • dual shelf unit with humidity • water tray for humidity 95°c • thermostatically-controlled heated base with • thermostat power on light adjustable feet master rocker switch Manufacturer : Roller Grill (UK) Limited Manufacturer : Hatco Corporation Website : www.rollergrill.co.uk Website : www.hatcocorp.com

60 | BUSINESS sense Holding Equipment: HOSHIZAKI - HSRC-1500 BEVERAGE COOLERS Features Description: • in-built door handle with Retail+restaurants are also good places for independent bottle opener with receptacle / artisanal drink crafters to sell their unique beverages. • very high ambient and lower Hence they require beverage coolers to store them energy norms properly and usually placed where customers can reach • self closing door in and help themselves. Manufacturer : Hoshizaki

Website : www.hoshizaki.com.sg LIEBHERR - FKUV 1663

Features • countertop unit • external digital temperature display TURBO AIR - TGM-35R • self-closing door Features Manufacturer : • energy conserving fan control Liebherr Group • led interior & canopy lighting • hot gas condensation system Website : Manufacturer : Turbo Air Inc www.home.liebherr.com Website : www.turboairinc.com

Beverage Equipment: Beverage Equipment: COFFEE MACHINE > SEMI-AUTOMATIC COFFEE MACHINE > SUPER-AUTOMATIC Description: Description: Many grocerants serve crafted coffee as part of their menu as A fuss-free alternative is the press-for-coffee pastries are usually available. Semi-automatic units helps baristas unit where the person in charge only has to fill with the coffee - making process but it is up to the individual’s the machine with the necessary components knowledge and skill to brew a quality cuppa. A unit with 2 groupheads daily. The amount of ingredients would already be should be enough to meet demands as food is likely the mainstay. programmed in the machine.

NUOVA SIMONELLI - APPIA II COMPACT NUOVA SIMONELLI - PROTONBAR Features Features • user friendly • optional autosteam / electric cup warmer • quality espresso and high performance module / refrigerator unit • perfect brewing & auto steam • flexible to fit tight spaces • touch screen button Manufacturer : Nuova Distribution Usa Website : www.nuovadistribution.com Manufacturer : Nuova Distribution Usa Website : www.nuovadistribution.com

LA CIMBALI - M29 RANCILION - EGRO Features Features • small footprint, ideal for reduced spaces • coffee, hot water, c-lever steam and milk • 2 steam wands • touch screen user interface • hot water economiser • self adjusting grinders Manufacturer : Gruppo Cimbali S.p.A Manufacturer : RANCILIO GROUP S.p.A. Website : www.cimbali.com Website : www.ranciliogroup.com

VICTORIA ARDUINO - ATHENA LEVA 3 GR VICTORIA ARDUINO - THERESIA Features Features • high performance & features • T3 technology & smart functions • easy to clean and control • high efficiency extraction system • high efficiency extraction system • cool touch wand Manufacturer : Victoria Arduino Manufacturer : Victoria Arduino Website : www.victoriaarduino.com Website : www.victoriaarduino.com

BUSINESS sense | 61 equipped for RETAILING & COOKING

Beverage Equipment: BLENDER HALLDE - BLENDER SB-4 Description: Features A menu with milky drinks like smoothies and milkshakes will need a blender • fast and easy cleaning that is strong enough to break down ice and hard ingredients. • outstanding quality • light weight - easy moving and storing Manufacturer : Hallde Website : www.hallde.com

VITAMIX - THE QUIET ONE

Features • patented noise reduction BLENDTEC - PROFESSIONAL 800 • 6 optimized programs, 34 available settings Features • automatic shut-off & high performance • stealth technology Manufacturer : • 11-speed touch slider + pulse Vita-Mix Corporation • 6 preprogrammed blend cycles Manufacturer : Blendtec Inc. Website : Website : www.blendtec.com www.vitamix.com

WARING - 6001C Beverage Equipment: Features JUICER • easy to clean and dishwasher safe Description: • heavy-duty, durable polycarbonate motor housing It extracts the juice from fruits and • 3600 rpm induction motor vegetables, leaving behind the pulp Manufacturer : Waring Commercial so that diners absorb nutrition without Website : www.waringcommercialproducts.com having to digest solids.

ZUMOVAL - FASTJUICE Features • juice extractor with central feeding hole • international patents • self cleaning Manufacturer : Zumoval S.L. Website : www.zumoval.com

OMEGA - VSJ843QS Features • low speed 43rpm squeezing juicer system • automatic pulp ejection for continuous juicing • AUTO-CLEANING system keeps the screen clear,increasing the machine's efficiency Manufacturer : Omega Website : www.omegajuicers.com

62 | BUSINESS sense Beverage Equipment: HUROM - HUROM HZ SLOW JUICER Features Description: • ultra-quiet motor & highest quality This type of juicers extract juice by crushing the ingredient • easy to assemble and clean and pressing it dry. The mechanics doesn’t produce as • slow squeeze technology much heat as a regular juicer and keeps more nutrients. Manufacturer : Hurom With less oxidation, juices can also last longer. Website : www.hurom.com

SIRMAN - EKTOR 37 Features • low-speed juicer extractor for fruits and vegetables • high efficiency asynchronous ventilated motor • quick and easy disassembly of the parts used for Manufacturer : SIRMAN SpA Website : www.sirman.com

KUVINGS - NS-998 Features • silent juicer technology • easy to clean • removes seeds and skin from any fruits and vegetables Manufacturer : Kuvings Website : www.kuvings.my

ZUMEX - SOUL Beverage Equipment: Features CITRUS JUICER MACHINE • elegant and avant-garde design, and a new patented conical system Description: • fruit enters the juice extraction system smoothly Although limited to citrusy fruits, some • easy to use businesses might consider this a Manufacturer : Zumex Group showpiece and attraction as customers Website : www.zumex.com can make their own juice.

FRUCOSOL - SELF SERVICE Features • automatic feeding and system • high juicing fast-production • switch on/off automatically Manufacturer : Frucosol Website : www.frucosoljuicers.com

ZUMOVAL - FASTTOP Features • automatic inductive proximity sensor • self cleaning shower system • fully isolated juicing area avoiding any admission of exterior elements Manufacturer : Zumoval S.L. Website : www.zumoval.com

BUSINESS sense | 63 equipped for RETAILING & COOKING

Display Equipment: MEIKO - DV 120.2 HOOD TYPE DISHWASHER Features Description: • high performance machine Ideally used in larger settings like grocerants where • fully electronic program flow with clear push-button there would be a place where all the cooking and display and infrared interface cleaning happens. Hood types are most commonly used • smooth, easy-to-clean inside walls in restaurant settings as it saves space. Manufacturer : MEIKO Website : www.meiko-asia.com METOS - MASTER HOOD 130S 400V

OZTI - OBO 1000/EKO Features • intelligent boiler control system Features saves energy • saves energy, detergent and water • easy to access for maintenance • 1 selectable washing programmes - cycle 72 seconds • independent wash/rinse arms • adjustable feets for height optimization Manufacturer : Metos Manufacturing Manufacturer : Öztiryakiler Website : www.metos.com Website : www.ozti.com.tr

Cleaning Equipment: UNDERCOUNTER DISHWASHER Description: Can be considered for hobby outlet+ restaurants where the menu is not as extensive as the place is more interest-driven. This compact unit washes fast enough and is also economical.

WINTHERHALTER - UC SERIES Features • easy to operate with three defined standard programmes • fourfold wash water filtration system with sediment sensor • an economical solution for brilliant cleaning results Manufacturer : Winterhalter Gastronom GmbH Website : www.winterhalter.com.my

ELECTROLUX - UNDERCOUNTER DISHWASHER 400137 HOBART - PREMAX FP Features • washing capacity of 40 baskets per hour Features • built-in rinse aid dispenser with automatic initial and continuous • senso-active resource management cycle loading • perfect drying manager • "WASH SAFE CONTROL" • 2in1 double rack system Manufacturer : Electrolux Manufacturer : HOBART GmbH Website : www.electrolux.com.sg/professional Website : www.hobart-export.com

The equipment list serves as a reference point in terms of operating a dual concept establishment. We acknowledge that you may have different requirements and if you are looking for something not on our list, drop us an enquiry at [email protected] and we will try our best to provide suggestions and recommendations.

64 | BUSINESS sense 66 creating a CENTERPIECE

68 SMALL, IMPORTANT things!

Utensils and tools necessary front and back-of-house to complement a particular Business Sense topic.

As a Grocerant, you would do well to realise smaller things can make a difference to a customer's experience. Hence, here are some ways to arrest their attention.

EATssentials | 65 EATssentials creating a CENTERPIECE

Food is a sensory experience and a large part of consumer psychology begins with the visual landscape. Think about why buffet lines are often elaborate and well-decorated? Consumers have to taste with their eyes first! Apart from the abundance of food, centerpieces and garnishes were considered equally important to the whole buffet.1

Based on this philosophy, food arrangement is vital for grocerant concepts with various cuisine types served and when food is fresh; any operator aspires to finish selling them each day. Sometimes, grocerants will also introduce premium, seasonal or special items as a centerpiece. How can you enhance the dining in a grocerant experience? Food quality is a given. And we think it is also possible to incorporate small wares or equipment into your restaurant area of the grocers to enhance the experience; both visually and functionally. Here are some suggestions:

1http://hotelexecutive.com/business_review/239/the-art-of-the-buffet- beauty-is-in-the-eye-of-the-diner

INDUCTION BUFFET SYSTEM Establishments selling cooked food through the day must because they provide consistent heat and are safe; plus ensure the foods are kept at temperatures safe for serving potentially looks more elegant. - at 60°C or hotter. Induction holding solutions are suitable

Gastros Switzerland InductWarm® Available in a comprehensive buffet system, the InductWarm® Garland Induction Tabletop Heat Retaining Unit RTCSmp Buffet ensures that quality of food is maintained at optimum Hold-Line quality in terms of colour, consistency and nutrient retention RTSCmp stands for Real-Time Temperature Control for all-day service. The system operates without water System which communicates with the generator to provide therefore covers retain only the dishes’ own moisture individual trays of food the necessary power to maintain instead of them cooling down and drying out from above. safe temperature. Business owners can use most shapes It also comes in singular tabletop units or built-in ones of holding vessels, particularly eye-catching ones as the housed in specifically designed tables. All InductWarm® induction surface has less restrictions compared to a deep systems come with remote control to allow the crew to sink bain-marie. Only the area where a vessel is placed will be conveniently select one of four different temperature levels hot thus it will be safer for servers or self-serving customers for each warning zones so that the right temperature for to manage the food. On top of that, the range of tabletop specific items is guaranteed. It is also energy-efficient as it induction units can be incorporated into a comprehensive will detect and switch off warming zones automatically when undercounter system such as with refrigeration, ovens, plate a dish is removed from the induction plate and reactivate warming or even in an open clean space. at the same temperature when put back again.

www.garland-group.com www.gastros.swiss

66 | EATssentials BLUPURA COUNTERTOP BEVERAGE DISPENSER Provision of water is something many customers will appreciate in dining establishments. Having a dispenser allows them so serve themselves thus reduces the need for staff to continuously refill cups. Blupura recommends table / countertop units that are designed with aesthetics and practicality in mind. The ECOCHIC I.T. Is a countertop watercooler able to dispense up to 80 litres or 150 litres of water / hour and features:

SPRITZY INSTANT GLASS ICERS Beer mugs are often frosted to add an extra layer to keep the drink cool but these glasses are typically just kept in a refrigerator. Spritzy introduces the market to its functional and attractive solution that can add a fun factor to your business; beer mugs or just regular glasses. Compact enough to be placed on a countertop, these glass icers works to give glasses the frosted look as well as sanitise by eliminating possible unpleasant odours in the glass post-wash. A patented

ECOCHIC I.T systems controls the high pressure delivery of CO2 without requiring mechanical parts and SPRITZY is quickly activated by a touch sensor placed on the cover. • Stainless steel housing with blue Plexiglas inserts 3 seconds is all it takes to freeze and sanitise any type • Natural gas R290 for ‘fizz’ sensation of glass. Maintenance is simple as SPRITZY only needs • Dispensing point for bottles up to 37cm regular basic cleaning while the LED-light ambient • Electronic Commands or Manual mechanical tap effect is designed to grab diners’ attention. • Ice-bank level indicator visible from outside • Replenishment of the ice-bank through connection www.spritzy.it

Alternatively, Blupura’s Top Control water dispenser can be used strictly by staff to fill up water containers to be placed at every table. Its slim design is a space- saving solution while touch screen control makes work easy. Portion Control allows two bottles to be filled automatically at the same time which improves efficiency. All its electrical parts are housed below the counter so users don’t have to worry about unsightly parts seen by customers.

CARVING STATION There is something attractive about a live carvery especially for freshly roasted meats. Keep the station warm with a heated lamp that also serves as the centerpiece. It also gives a vibe that these premium roasts or deli items are exclusive and not available daily thus further psyching a consumer to try while they are there.

Top Control Dispenser

Images from Flickr.com credited to Garry Knight • U.S. Department www.blupura.com of Agriculture • Hotel du Vin & Bistro

EATssentials | 67 EATssentials SMALL, IMPORTANT things!

match the price of food so if disposables seems more viable, it would give a better impression to utilise bio-degradable ones.

Plastic or paper cups can also be placed here. Consider leaving condiments such as salt, pepper, sugar, creamer, ketchup and such in this designated area. All these little things can add up to save time from your staff having to move about catering to such requests. Depending on PRICE TAGS the kind of condiments provided and how much usage is Price display is especially vital in retail. Nobody expected, business owners can choose to purchase them likes to see mismatched prices on the aisle, find an pre-packed or have the container with pump which would item without a price or worse arrive at the counter require extra purchase of sauce plates and cleaning up of and the barcode scans a different price than seen the container. on the shelf. So it is the same at the Grocerant where customers should not have to ask the staff about the price. Not only does it take extra time for the staff to find out if they are new but sometimes a customer would have to put back the product if they do not want it. Price tags are expected and is a consumer’s right to know in order to make a decision. In Grocerants, cooked products might be sold according to grammage so prices must be shown to help customers manage their expectation of the amount they will be paying for.

TABLEWARE AND EXTRAS For Grocerant or Deli concepts that provide a seating and dining area, cutlery are usually placed at the end of the line The Grocerant presents diners with a comfortable so customers can pick them up on their way after paying. ambience and food that fills bellies without going over Is your operation running on disposables or otherwise? Of their budget. At that price point, full service is unlikely to course this would depend on whether it is more economical be sustainable but what establishments can do is find to run a dishwashing machine or hire labour versus the ways to enhance customers’ experience and these ideas cost of purchasing disposables. Cutleries should definitely can be your EAT-SSENTIALS!

Images from Flickr.com credited to Garry Knight • U.S. Department of Agriculture • Hotel du V in & Bistro • david.dames • Alpha • Robert Couse-Baker • LanguageTeaching • Michele Hubacek • Nationalmuseet - National Museum of Denmark • David Bleasdale

68 | EATssentials 70 ICE is FOOD!

get to know your EQUIPMENT | 69 EQUIPMENT

ICE is FOOD!

Why shouldn’t they be? Ice is put in drinks, to keep seafood fresh, dry ice for ice-cream and even for show in ice sculptures. All this said, there are still many food business owners who do not place concern on where they obtain the ice from, how it is stored and ultimately if they are using ice correctly. Humans saw ice as only a side effect of winter and they’d slowly just melt away. Nobody saw any use for it until 1805. Frederic Tudor and his brother were at a picnic having ice cream and cold beverages (presumably chilled in a refrigerator) and joked how people in the scorching West Indies would be envying them for this luxury. Frederic Tudor is widely known as the “Ice King” for this epiphany only for the fact he shipped tonnes of ice halfway around the globe.1 However, you would not expect ice in this state to be the most pristine as its water sources can be dubious and the conditions it U.S. Patent 8080, May 6, 1851 endured during its travels less than hygienic.

As Tudor sparked the concept of ice cubes in drinks, it was John Gorrie who built the first ice machine in 1850. His invention was spurred by wanting to provide cooling solutions for patients suffering from tropical diseases such as malaria and yellow fever but ice was still being shipped then and would not arrive in time to the patients. Taking ideas from earlier After that, more and more people started to discover refrigeration experiments, Dr. Gorrie designed, patented, the benefits of ice and ice drinks became necessary 1 and built a prototype of his ice making machine. Production for food business establishments. As ice continue of ice relies upon a process called “vapor compression to evolve, professionals also discovered different refrigeration”. Gorrie himself described it as such: sizes of ices and composition makes a difference in the beverage sector. For example, cube ice for “If the air were highly compressed, it would heat up by regular drinks and golf-ball sized ice for whiskey. the energy of compression. If this compressed air were run through metal pipes cooled with water, and if this air cooled to the water temperature was expanded down to atmospheric pressure again, very low temperatures could 1http://mentalfloss.com/article/22407/surprisingly-cool-history-ice be obtained, even low enough to freeze water in pans in a 2http://www.newair.com/kb/in-celebration-of-the-ice-maker-john-gorries- refrigerator box”.2 1850-ice-machine/

70 | get to know your EQUIPMENT Before you head out for an ice machine, you should know which machine will best suit your needs.

CRESCENT Its curved sides finds favour with restaurateurs because of its good liquid displacement which leads to better profits. Also, the attractive shape allows liquid to easily flow over it when pouring liquid from bottles or via a dispenser thus reducing waste and splashing occurrences.

CUBE The most popular type of ice for its flexibility, they are mostly used for sodas or spirits. With a high ice-to-water ratio, cooling is maximum and melts slower so that customers can enjoy a full flavoured beverage longer. It also reduces the need for an establishment to constantly produce ice. Cube ice is also great for large-volume applications, including bagging and bulk cooling.

CUBELET Manufacturers label this ice category with many names but basically it is an ice type that can be chewed. A smaller version of the cube ice, it differs in texture by being softer and easier to chew. Used in certain beverages, it is also suitable for institutional FOOD SAFETY QUALITY ICE foodservice facilities in self-service Ice looking cloudy, milky, or emitting an unpleasant dispensers. odour? You might want to discard it as it is considered to be unsafe for consumption. While these cold CUSTOM cubes are not food in itself, the U.S. Food and Drug Some manufacturers are able to build a Administration considers ice to be food because it is machine for the shape of ice you want used directly with items that consumers will be eating. such as Hoshizaki’s ice ball machine. In U.S. FDA mandates ice manufacturers to produce, hold, other places, you might find Gourmet ice and transport ice in clean and sanitary conditions, that is also called Top Hat or Octagon monitor the cleanliness and hygiene of employees, use which are usually used in fine-dining properly cleaned and maintained equipment, and use restaurants or upscale bars. water that is safe and sanitary.3 While manufacturers meet requirements in building machines, the day-to-day FLAKE ice production in an establishment is dependent on the Due to its fast cooling properties, user and to share further pointers on hygiene in ice, we flakes are always used in keeping fresh have ice machine experts from Brema, Hoshizaki and produce at proper temperatures. It can Manitowoc Ice. also be used in ice blended beverages because it is easier to break down in 3https://foodpoisoningbulletin.com/2013/ice-is-food-yes-and-the- the blender. fda-regulates-it/

get to know your EQUIPMENT | 71 ICE IS FOOD!

IF ICE IS CONSIDERED FOOD, WHY DO MANY OF US NEGLECT THE SANITATION OF ICE?

Brema: ICE is FOOD. We need to consider the ice maker like a refrigerator and not like an oven. If you ask a Chef to clean his oven everyday, it is normal but to ask the same of a Barman for his icemaker, it is possible he will think it is unnecessary. Yet the icemaker produces food exactly like an oven.

Hoshizaki: There is still a lack of education in some countries. As so far, nobody has died of ice poisoning, business owners may push aside the importance of ice hygiene to the sidelines. Economics is also a factor as they do not feel the need to invest in an ice machine although you can typically see a return-of-investment within 3 years with consistent use. However, more and more food chains are beginning to understand the Safe for drinking but clean enough for ice? importance of ice safety hence the use of ice machines are being regulated in their business.

WATER FOR ICE Manitowoc Ice: Ice is “food” as people do consume this product. Following strict cleaning and sanitation Brema: The only thing that makes ice is water. Therefore guidelines recommended by commercial ice machine the water needs to be drinkable and in certain cases, manufactures is strongly encouraged. Manitowoc offers treated with specific filtration system. It is a standard step innovative sanitation technology like LuminIce and if you install coffee machine or dishwasher and must be the AuCS that enhance ice machine systems sanitation. same for the icemakers, otherwise the ice quality could be lower and the machine will dirty faster, risking the hygiene and the the taste of ice; and ultimately the beverage.

Hoshizaki: it depends on the water quality that you have or what is known as “hardness of water”. It describes the quality of water which contains numerous dissolved compounds of calcium, magnesium or other metallic elements. These compounds causes scaling in pipes which can eventually cause problems in pipes and the evaporator.4 The best kind of water is actually running water as the pure part of water becomes ice and impurities will drain down but no matter what; a water filter is necessary.

Manitowoc Ice: Ice clarity is ultimately determined by the Total Dissolved Solids (TDS) of the water. The higher the TDS of incoming water, the cloudier the ice. Commercial cuber ice machines by design remove much of the TDS in the ice by freezing pure water and dumping mineral deposits that create cloudy ice. For example, Manitowoc - Indigo machines have an Ice Clarity feature that allow more water to flow over the evaporator during the freeze cycle further removing TDS from the water.

4https://www.wqa.org/Learn-About-Water/Perceptible-Issues/Scale- Deposits

72 | get to know your EQUIPMENT IS THERE A PROPER PROCEDURE TO HANDLE ICE? WHAT SAFETY MEASURES / TECHNOLOGICAL AS PER FOOD SAFETY REGULATION STANDARDS / ADVANCEMENTS ARE THERE IN YOUR ICE MACHINES HACCP STANDARDS? TO ENSURE THAT THE ICE PRODUCED IS SAFE FOR CONSUMPTION? Brema: Don’t touch the ice with hands and use the proper scoop, keep the scoop safe and clean, and Brema: Our ice machines are certified by TUV , UL definitely don’t store Champagne and Beers inside the and NFS. For us, certifications are a guarantee that a ice because before talking about HACCP standards we company takes manufacturing seriously. Secondly, we must teach the people what ice is for. will check the material and construction of a machine to see if there are any corners or difficult-to-clean spaces Hoshizaki: The most logical way is definitely to use that would require many tools for the operations.BREMA ice scoops and not make contact with ice by hands. focuses on these points to ensure the hygiene of ice and The cleanest way is to have a machine with built-in the ease of operating an ice machine. ice dispenser which is available in some of our units.

Manitowoc Ice: It is recommended to always use an approved ice scoop and to always store the scoop per manufacturer’s instructions. When transporting ice, always use and approved (and clearly marked) ice transportation bucket. These are typically a transparent blue color. Actual contact with the ice should be avoided.

Hoshizaki: Compartmentalisation is key to our design. Parts that are not involved in forming ice (compressor, condenser) will not be in contact with the ice making parts. Hoshizaki KM series uses the surgical stainless steel evaporator which enhances hygienic level. The ice drop area is also made smaller to minimise possible airborne bacteria contamination. Also, our IM ice machines form ice with continuous running water that shoots upwards to the ice mould to form the ice cube by layers of water and KM series keep running water on its stainless steel evaporator surface.

Manitowoc: We design machines that are very easy to clean and sanitise. Additionally, it features innovative and exclusive sanitation technology like LuminIce and AuCS that enhance ice machine systems sanitation. Manitowoc continues to research new sanitation technologies that The proper way for hygienic ice handling may be incorporated in their future design that will make the machines even easier to own and operate.

get to know your EQUIPMENT | 73 Ice Pebbles - the multiuse “micro-cube” ideal for cocktails as well as seafood and buffet.

Ice Flakes - flexible and decorative ice for retail, wellness, fish and laboratory sector.

ICE IS FOOD! Ice Scales - sub-cooled flakes for long term conservation, specific for fish, chemicals, construction, dairy and meat processing industry.

HOW SHOULD USERS CARE FOR THEIR ICE MACHINES? Hoshizaki: We offer ice types that meets almost all the industry needs and customised ice is also available. Typical Brema: We provide the use and care manual with every ice types are: single units, but the end user should not try to clean the machine, this should be done from approved service Cube Ice - perfect symmetry enhances company. But the end user can easily clean the ice storage the looks of a drink while the ice’s clarity bin and assure to keep this food zone safe. leaves a good impression. The self- contained unit makes it easy to use and Hoshizaki: With a one piece door design and pull out practical with a built-in bin; especially to air filter, cleaning is made simple. On top of the regular fit compact spaces. cleaning of the ice bin, the Washing Cycle is a once-a-year routine that is done by our service team. Crescent Ice - this ice does not stick together as there are no air pockets Manitowoc Ice: It is highly recommended that users strictly thus it will come across as a distinctive follow the manufacturers guidance on cleaning, descaling, piece in the drink. Also comes in a self- and sanitation frequency as well as regular maintenance contained unit. recommendations. Flake Ice - made up of 70% ice and Much as manufacturers can pass on product care knowledge 30% water, flake ice is used typically for to users, it is always the daily routine that determines the cooling purposes as it does not cause quality of ice. Therefore, it would also help if users are the “freeze -burn” effect. It is suitable familiar with indications of a machine not properly cared for for use in catering, supermarkets, so that they can take appropriate measures to arrest it. An healthcare and even cocktail bars. The excerpt from the Foodservice Equipment Report magazine unit that produces flake ice can also make nugget ice. on signs of machine neglect:

• Ice at the bottom of the bin is solid and starts forming an ice cave • Ice is cloudy, pitted or holey, half-formed, very wet or has an unpleasant odour • Ice production slows down. Neglected machines can slow down production by up to 50% • Scale, slime or mould is found either in the bin, reservoir, evaporator plate, cube-size controls, water sensors and Manitowoc: The company is a global leader in the design thermistors, water-distribution parts and water hoses or and manufacture of automatic commercial ice machine. the water sump. We offer a full range of ice machine for daily capacities from 80 kg - 6,000 kg per day as well as a range of WHAT TYPES OF ICE MACHINE DOES THE COMPANY ice types for foodservice, beverage, retail display, and MANUFACTURE? healthcare applications.

Brema: Customers can select from 6 Ice types that include The emphasis is always on food safety and sometimes we 12 different kinds of shape: tend to forget that it is more than cleanliness of produce, Ice Cube - single cube, compact and crystalline. Appreciated safety overview during the cooking process, food storage for its elegant look and suitable for all types of glasses. and service. If quality of water matters in preparation of beverages then it should be natural that we consider the same for ICE. You want to ensure that these cooling agents Fast Ice - single vertical cube, very light used in your F&B establishment, whether supplied or with a truncated pyramid shape perfect produced by an ice machine; is safe for consumption and for fast food chains and disco clubs. makes an impression as well.

Ice Finger - a bullet cube that cools very fast, particularly suitable in case Photos from Flickr credited to sata 808 • Mike McCune • of hard water. kouyuzu • Norio Nakayama • Charles Haynes

HOBART: 80 a VISIONARY across the CENTURY

Imagine a fully automated kitchen and remote operations. It could very well happen as certain equipment already have such function and if Metos’ guiding idea is kitchen intelligence; it would not be surprising that this kitchen comes to pass. What comes to mind upon the word “intelligence”? Simply put, it is the ability to learn or understand a new or challenging situation followed by the ability to apply knowledge to manipulate the situation. And Aore Leikola, insightful this very definition suits Metos to a tee. and forward thinking.

The knowledge of what commercial kitchens need has resulted in a complete range of product offerings - from preparation all the way to hygiene and for any production capacities. Kitchen equipment is an end result but what Metos started off with was possessing the know-how of metal and ways to use it. Knowledge and application were essential considering that founder Aare Leikola was a former teacher at University of Tehnology and the Helsinki Industrial School prior to being involved in manufacturing. In 1922 Aare Leikola and partners started Oy Metalliteos complete range of kitchen equipment to a Alko Salmisaari to mass produce metal items and their first customers kitchen. It must have garnered attention because the was the Finnish Army that ordered lion buttons. company was then selected to make equipment for the Helsinki Summer Olympics in 1940. Unfortunately, the As they continued to experiment with metal, they soon Olympics didn’t take place due to war but the equipment mastered stainless steel and made table tops for would go on to serve the local food supply centre, and professional kitchens. This means a high regard for some, like pots for more than 40 years! Also, in a time of hygiene and durability in its quality stainless and acid-proof duress and uncertainty of war; anyone would do anything steel. Progress was steady as it delivered cooking pots, within their capacity to weather through. Hence Metos the world’s first factory-made electric sauna heater and made ski bindings, tent stoves for the army and consumer just before the Winter War of 1939, Metos had delivered a items like steel money boxes.

76 | MANUFACTURER More structure, more productivity (1975)

• Installation Drawings An easy-to-use application to design your commercial kitchen, the Metos Professional Kitchen Planner allows customers to visualise a kitchen’s space usage and cost.

• Metos Equipment Symbols Symbols help kitchen designers who use AutoCAD. Symbols Where work happened (1925) come with technical data and connection points to make things clearer.

THE STAGE OF PROMINENCE • Kitchen Planning Persistence pays. In 1952, the Helsinki Summer Olympics For clients who do not have independent designers, the commenced and it placed faith in Metos once again. The Metos professionals are able to design any type of food huge order possibly enabled the company to open an service facility. equipment exhibition on Yrjönkatu Street in 1956 and its potential attracted Instrumentatium which acquired the • Individual Product Training majority of shares in 1959 and made Metos a part of a Time for practicals. Upon completion of product or project listed conglomerate. The 60s were a good time with the installation, Metos’ domestic chef will be present to teach starting of Metos Service, a regional sales network, the users how to optimise the use of the equipment. building of the Merivaara and 1967 it made a decision on its direction - focus on professional kitchen equipment • Education and Demonstrations and sauna heaters. The biggest breakthrough in the 70s The perfect avenue for users to research is during product was the establishment of a separate Marine department presentations and cooking demonstrations by Metos’ and Moscow Summer Olympics came knocking in chefs at trade shows. In line with this, METOS Center is 1980. It stopped making sauna heaters in 1983 and designed as a meeting place for professionals. Located invested all its energies into hospital and professional at Kerava (Finland), Stockholm (Sweden), Riga (Latvia) kitchen equipment. After undergoing some changes in and Vilna (Lithuania). These centres are equipped with management and ownership, today Metos has a total the complete Metos range including kitchen machinery, of 3 factories - 2 in Finland and 1 in Estonia; totaling distribution equipment and table-top products. Customers 15,000 sqm in space. Two of its factories produce multi are encouraged to book a time for training courses, order -line products. In Kerava, it has 3 manufacturing lines to a customised demonstration, even try out own recipes at produce Kettles and Steamers, Distribution and Nordien the cooking facility or simply to find out more about Metos’ System Trolleys. The factory in Sorsakoski (Central solutions. Finland) focuses exclusively on neutral stainless steel furniture. Meanwhile, its Estonian operation splits its • After - Sales Service capacity between Metos Classic Cooking assortment A prudent entrepreneur would select products where the and Nordien System tables and caroussel units. he / she can expect swift post-sales response. In Finland alone, Metos has over 100 servicemen and a mobile service system that covers the most common spare parts in 23 areas so that customers can potentially get back on track INTELLIGENCE BEYOND EQUIPMENT within 24 hours. Service contracts and kitchen analysis Insight is vital to direct what to manufacture and so is exercises are available to ensure your kitchen operates foresight to anticipate what might be good for consumers. properly. It also ensures that international partners and If we were to illustrate it, we see that Metos proposes a subsidiaries are well-equipped with spare parts and process that has a sensible flow so that customers are fully technical support as service training is provided to service immersed in their project’s requirements and are not just men. Spare parts for Metos equipment are available for a buying an equipment because someone said so. minimum of ten years.

MANUFACTURING WITH CARE A vast industry with many needs. Do we mindlessly produce or do we do it with responsibility? Its a challenge that Metos took on. Its holistic approach takes into account the manufacturing process and extends to empowering their customers to work with environmental consciousness in mind as well. Metos teaches customers how to prepare food on a more efficient heat transfer technology with current food preparation equipment that will reduce energy and water consumption alongside improving efficiency.

An example is the ICS operational control system Pressure cooker 1955 & 2015 developed for dishwashers; effective in reducing consumption figures thus leaving behind a less damaging carbon footprint. It might take more effort but it is right to minimise waste during production and delivery periods hence it sorts and recycles all waste; especially recycling stainless steel. Believing that using the right materials reduces impact of waste, you are most likely to get a dishwasher manufactured from 90% recyclable materials. In its home country Finland, the company even created a nationwide reception and recycling system that ensures that all recyclable materials find a new life.

Clearly, Metos raises the bar high for itself to achieve Kitchen Intelligence. And bridges the gap between the cold and monochrome stainless steel and human experience; right from the beginning of its production thus paving the way for enduring relationships.

www.metos.com The Proveno tilting kettle that cooks and chill

78 | MANUFACTURER

MANUFACTURER HOBART: a VISIONARY across the CENTURY

The story of HOBART essentially began in 1883 where Mr. Charles Clarence Hobart built his first engines and generators in Middletown, Ohio. Fast forward 133 years later, the company is best known in the industry for its warewashing innovation although it took some time before the company found its niche. In the early 1900s, it built the first food processor, a self- contained powered coffee mill which purposed to make daily work in the kitchen more efficient and economical - vital philosophies that would forward the company’s future products for the commercial kitchen. There were meat saws and mincers, planetary mixers, even weight wrap products in its equipment reserve to meet the needs wherever food was prepared, served or sold.

An undercounter unit suited for bars

Interestingly, HOBART’s foray into warewashing is related with Josephine (J.C) Cochran; widely accepted by the world as the inventor of the dishwashing machine. In December 1886, she received the patent for the first dishwasher and said “My invention relates to an improvement in machines for washing dishes, in which a continuous stream of either soar-suds or clear hot water is supplied to a crate holding the racks or cages containing the dishes while the crate is rotated so as to bring the greater portion thereof under the action of the water.…”. In 1926, 3 years after J.C. Cochran passed on, HOBART bought over her manufacturing company, The Crescent Washing Machine Company, and enters the commercial warewashing market with the first dishwasher to carry a HOBART label. Early innovations

80 | MANUFACTURER WHAT’S THE FORMULA? For every manufacturer has its personal ethos in production, so does HOBART. The philosophy is Understand - Simplify - Focus - Innovate. It is driven to meet the essentials of what customers value and built on the conviction that things created for a purpose and with logic, do not need to be completely renewed, but must instead be subject to continuous evolution. The four point values are reflected in its machines from the early 1980s that set benchmarks in energy saving and recovery; which are even more pertinent today. The desire to fulfill these demands can be seen in its PREMAX line which started a new chapter for the company where continuous improvement is built upon - new technologies that help PREMAX users save up to 60% of water, 40% of energy and 80% of chemicals. Today’s flight-type dishwashing system From the time it saw the potential of J.C. Cochran’s dishwasher, HOBART knew it would someday become a key item for the industry and it continuously and is currently the most economical, ecological and THE GERMAN CONNECTION innovative dishwasher range available on the market. Often synonymous with quality, reliability, proficiency and effectiveness, “Made in Germany” is HOBART’s ethos. Based in Offenburg, Germany, HOBART develops, produces and sells warewash and cleaning, cooking, food preparation and waste treatment appliances and systems. In 1926, the first commercial dishwasher made by HOBART was a real “key” event and the trajectory to its success. Receiving the patent for the first flight-type dishwasher in July 1953, cemented HOBART’s focus and in 1960, it took over the production of dishwashers from the Martin Company and became one of the most important employer in Offenburg. Warewashers from the company serve hotels, restaurants and caterer, bakeries and butcheries as well as supermarkets, airlines, cruise ships, automotive suppliers, research centres and pharmaceutical companies across the world. HOBART employs around 6,900 staff members across the world, 1,000 of them in Germany.

Although a subsidiary of the US Illinois Tool Works (ITW) Group, it has chosen to be in Germany as ITW grants autonomous policy to its 800 companies in 56 countries. Following the success of its PREMAX range, it built a new international research and development design centre in Elgersweier, Germany. The brand has definitely not gone unnoticed in the industry as from 2007, the company received several awards. For example in 2013, it was voted best warewashing technology brand in German restaurants and hotels based on the image survey "BestMarke 2013/2014" by the prime German-Language trade journal, the "Allgemeine Hotel- und Gastronomie- Zeitung" (AHGZ).

MANUFACTURER | 81 HOBART: A VISIONARY ACROSS THE CENTURY

With initial investment cost and operating costs a main concern to users, HOBART teamed up with the "Tech Center" of its US parent company ITW to pursue intensive basic research. A number of studies have been completed, focusing on issues such as the optimum size of water droplets for best dishwashing performance and the most effective measures to reduce energy loss. As an expansion of PREMAX, it introduced the PREMAX UP utensil washer complemented by the HYDROLINE PURE RO-I; a new integrated reverse osmosis to make polishing glasses and cutlery manual a thing of the past. In 2014, its new flight-type dishwashers PREMAX FTPi and PROFI FTNi entered the market providing users a new design and the AUTO-CLEAN self-cleaning system and the twinLINE technology that were firsts in the world. A new utensil washer series with lateral wash system followed in 2015.

AN EYE FOR SUSTAINABILITY Being in business for more than 100 years is no mere feat. Apart from the consistent evolution of technology and product inventions, HOBART is keen on owning responsibility for the world we exist in. Knowing very well that manufacturing has impact, it focuses on using its resources efficiently and is currently expressed among the public by the formulation “MORE LESS". The company also drew up its own environmental protection programme CO2NSEQUENT which includes a large number of measures all related to protecting the environment. These measures are implemented in production, purchasing, the development and sale of products and in additional projects. Additionally, all HOBART products are manufactured using regenerative energy only. The CO2NSEQUENT principles applied in product development include:

Since the days of Mr Charles Clarence Hobart, the • Optimising heat systems, applying heat insulation company is steeped in its endeavour to always try new to surfaces and application of efficient heat things and to make work in the foodservice industry recovery systems and heat pumps. easier, more productive and cleaner. Staying focused and striving for excellence always has its rewards as • Reduced water consumption by appropriate HOBART was recently voted into the 23rd Top 100 Award design of cleaning and rinsing systems and using for the fourth time. The Award recognises Germany's corresponding filter systems. most innovative small- and medium-sized enterprises with the ability to innovate and achieve above-average • Amount of chemicals for warewashers is directly success rates for its innovations. proportional to the volume of consumed water. Therefore reduced water consumption results in a lower consumption of chemicals.

• Intelligent washing systems reduces water, power and chemicals consumption. www.hobart-export.com

82 | MANUFACTURER

90 KEISI CO: dedicated to all TOOLS FOR FOODSERVICE

the (APP) propriate 86 technology for F&B BUSINESSES

SOLUTION providers | 85 SOLUTION providers the (APP) propriate technology for F&B BUSINESSES

What’s the first thing you reach for upon waking up and the last thing you put down for the day? The SMARTPHONE. Most of us do it. We are attached to our gadgets. If that is how modern civilisation is evolving; it would be naive for businesses not to capitalise on it. One can probably find an app for almost anything all the way to downright ridiculous ones. Well, whatever it is, mobile apps are here to stay and are assisting the industry all around. The National Restaurant Association’s 2015 Culinary Forecast found 26% of its respondents agreeing that smartphone and tablet apps designed for consumer use would quickly be adopted.1 If we moved from pen and paper to desktops and software in operations; going mobile is a natural progression. Apps Hop On A Platform have been developed to simplify life particularly to give If it is not feasible to develop a brand app, businesses can business owners the chance to be mobile whilst constantly still offer perks through promotion apps that users can on top of operations. download and show the specific promotion at the selected restaurant. Can’t reach an eating spot? Food can now come GOLDEN AGE OF CONSUMER EXPERIENCE to you with delivery apps bringing food establishments With competition opening their doors every other day, under one roof for users to easily access a wide range of existing businesses recognise they need to reach their options. A win-win where customers get to order food from target audience at a quicker rate. their favourite restaurants or try something different every day without traveling while restaurants get a further reach without heavy investment. Even a transportation service provider has jumped on the bandwagon and created a combo app package for the mobile-savvy.

Is your favourite question “where to eat?” The app developers know it all too well and thus came up with an app that lists all restaurants - by cuisine, by location or by budget. It gives you an indication of availability and narrows down the playing Brand Yourself field for you according to the selected parametres. Much as Many brands have built their own app which allows users apps can make a restaurant, to a certain extent, it also has to order their food before arriving to the location, complete the potential to break one. In the past, dissatisfied customers a delivery order on mobile as well as offer exclusive bring it up directly to the person-in-charge but now they take it promotions via the app. This can encourage brand loyalty public on social media. Alongside apps that allow users to rate and even repeat purchase when the app icon on the phone and review an establishment, it becomes so important that screen is often within sight of the user because, remember communications are done with discretion; particularly when it “out of sight, out of mind”. Have a loyalty card? You know comes to handling complaints - many outroars have ensued you have to integrate it into the app. We are a consumerist due to text exchanges that could have been misinterpreted. world and many of us have a stack of loyalty cards we’d rather not carry around so if everything is recorded on 1http://blog.chd-expert.com/blog/how-mobile-technology-is-changing- mobile, we’ll never forget! the-foodservice-industry

86 | SOLUTION providers People Want Food Fast We don’t have much time these days. That is why eating on- the-go has become our preferred lifestyle yet we still want to have the dining experience from time to time. To bridge the gap between arriving to a restaurant, parking, getting a seat to finally ordering; customers can order ahead and arrive about the time food is ready. Or use it especially for takeaway so your customers don’t have to wait for their food. Business owners can utilise third party apps that would usually take a commission from orders made through its app or use an individual module that integrates right into your website where customers make direct orders to. According to a user of ChowNow, “Life before ChowNow was very chaotic - we got a lot of phone calls, a lot of mistyped orders. So with ChowNow, the ability to see the order directly from the customer makes it so streamlined”.2 1https://www.chownow.com/testimonials-reviews

Apps For The Chefs Remote cooking has already been made possible years temperature bag. Now, all they need is an app and ago with various professional cooking equipment where internet connectivity. The incorporation of Wi-fi allows chefs only need to pre-program the menu and set the greater freedom as users can use the ANOVA app and timer. This insight is now brought to home cooking start cooking through the phone. An excellent addition (well, there’s no saying the pros cannot use it) through given that sous-vide cooking may take a while due to ANOVA Precision Cooker WI-FI. Essentially a device for its low temperature method so that your meal is ready cooking sous-vide, it can be placed inside any vessel when you get home. holding the water bath and will bring it to a precise temperature to cook the food placed inside a food-safe www.anovaculinary.com

SOLUTION providers | 87 An Encyclopedia For All Things Food & Business

• Forgot the difference between a brie and THE (APP) PROPRIATE TECHNOLOGY FOR cheddar cheese? The app houses a library of F&B BUSINESSES most commonly used ingredients and will be continuously updated to include new discoveries.

• Fundamental recipes that provide the base for many items plus the occasional recipe contributed by our community of Chefs.

• Know your equipment before going to the shops. Products are categorised for easy searching.

A Place For The F&B Community

• Relevant associations can utilise the app to create their community and engage with its members on a singular platform.

• Project companies / Merchants / distributors of foodservice equipment and any other accessories can be easily contacted by customers.

• F&B business owners (end users) can utilise this app to reach out to merchants and associations and even each other for potential collaborations.

Build Your Standard Operating Procedure (SOP)

Every business needs to have its own SOP to ensure that operations are kept efficient, consistent and productive. Using HOSPITALITY by Mise En Place, you can customise and create your own SOP and have it with you for handy reference anytime. IT ALL BOILS DOWN TO HOSPITALITY... ** expected development for Phase 2 The first and foremost reason for this progressive foodservice industry lies in an essential human need that is to feel welcomed and special. Think about the times you were invited to a home for a meal; that experience certainly Everyone knows that the F&B industry is one that continuously carves a memory. It is this feeling we look for when dining changes, driven by human behaviour and our need for new out and so it is the responsibility of food business owners experiences. However, the successful business is made to meet it. by astute knowledge of both the technical aspects and the human touch. And HOSPITALITY by Mise En Place is set Mise En Place the magazine was founded to be a platform to bring a new dimension to how the industry view, access for information sharing between professionals in the information and connect with people of various expertise. industry to existing and aspiring entrepreneurs. We always Be part of a generation to operate your food business with believed that a food business has a greater chance to go a new dimension. The app will be available to download on the long way with adequate planning and being sure of what iOS and Android platforms soon. works best for its individual operations. And as the world moves towards the digital sphere, the evolution continues and we will soon present the app - HOSPITALITY by Mise For more information and to sign up, visit us at: En Place. www.hospitalitybymiseenplace.com

88 | SOLUTION providers

SOLUTION providers KEISI CO: dedicated to all TOOLS FOR FOODSERVICE

Tian Liong’s 1st store The store today & its headquaters

Before we get into the story of Keisi, let’s track back a little. Back in 1935, Yopie Setiandi’s grandfather (Mr. Thian Woen Liong) threw open the doors of Tian Liong selling general goods for the household. It was a business that grew exponentially and till today, the original Tian Liong still stands but leadership has changed hands to Yopie’s father, Mr. Hakim Setiandi who revamped the building to the 6-storey unit it is today; carrying items meant for the hospitality industry. As they traveled extensively in the 80s to discover new products for their store, his father started building relationships with many brands from around the Mr. Hakim Setiandi Mr. Yopie Setiandi world. Soon, Tian Long became known as the Neiman Marcus of Jakarta - where one would shop for expensive presents for house warming and events. Chinaware and crystals were common gifts. Seeing the market’s potential, Sitting down with Yopie, we asked his opinion of market he then slowly introduced highly valued items suitable for in Jakarta. “It’s growing, there are more concepts entering the growing hotel market. the market.” Although these are foreign Asian brands but local Indonesian brands are not trailing far behind in terms In terms of product range and SKUs, the company had it of growth. Jakarta is populated with malls and eateries are pretty firmly and Yopie’s father was not going to rest on his filling them up. laurels. He established PT. Keisi, a project company. With a small production facility, the company started offering However in Indonesia, there are no strict regulations customized fabrication services to their customers on top pertaining to the construction, design and build of of project management for operators who are starting up a commercial kitchens. On a positive note, malls are new outlet. Fast forward 36 years, the Tian Liong Group has beginning to make the effort where regulations are listed over 300 employees with a production area of 4000+ sqm. but the industry players could do much more. Hence efforts Tian Liong today has also 3 retail stores today - the first are being made by him and like-minded professionals/his store in Jakarta Barat with the other 2 in Jakarta Selatan peers to start an association for that purpose. There are not and Bali respectively. The brands in the stores have tripled that many well-trained or established project management and they now carry more than 50 brands from small wares companies in Indonesia like Keisi and Yopie told us how his to large kitchen equipment. father started him out.

90 | SOLUTION providers It’s two other showrooms & retail outlets in Fatmawati & Bali

His first 6 years was spent learning about utensils. From the time Yopie was in University and whenever his dad visited him in the United States, it would typically coincide with some Hospitality Exhibition in a neighbouring state. His dad would get him to attend the exhibition and sowed the seed of interest in him. Upon graduation, he only had a week’s break and was then sent to work in the company by his father. He started from the bottom up; giving him the chance to dabble in every section of the business. And it shows when you see Yopie fiddling with the cutleries on the table as we are conducting the interview. Laughing it off, he said he developed the habit to constantly look at what and how the market are purchasing their wares. “The feel and grip is important when a restaurant purchase their products for the customer and it reflects on their concept”.

They have expanded to do much more today. Not just Units retail sales for equipment and small wares, the company stands as a distributor/dealer for brands with stock in hand. The Project division with a solid and experienced team works with consultants on fitting out kitchens for projects, ranging from independent owners to large establishments. As Keisi notes the changes in the industry and technology, the company have also started a division PT. Keisi’s office for projects that focuses on the design on commercial kitchens. The term ‘consultant’ is not something they adamantly identify with but they would say they help businesses with a simple layout and providing them advice and help on buying the right equipment. Recently, Keisi has also started concept development with RATIONAL. Together with the combi-steamer manufacturer, they aim to assist users to improvise and innovate their existing menu. This gives an added value and the chance for the customer to experience it all with an in- house chef and demo units for testing.

“Working closely with the brands we represent allows us to better understand how we can offer more to our clients. It is not just stocking parts or being an exclusive partner”. He continues with the insight that with brands doing more to listen to those in the market, it is important to map a direction and get the brands to support you to grow the market. Local presence for a brand is important and more local partners should understand this as a way to develop Indonesia’s F&B scene. Case in point would be the brand Libbey which has been with Tian Liong for more than 30 years. They are committed and have sent technical staff abroad for training to stay on top and for its customers as well for the sale of an equipment also covers training of application.

With traffic of at least 200 visitors everyday to their stores, the Keisi team is ensuring that they are in touch with their customers - being true to the needs and not just to make a quick sale. When a customer chooses to purchase against what an expert recommends, the latter ought to ensure the customer is aware of the consequences and continue to provide assistance accordingly. The need to be in constant communication with their customers also helps the team decide and build their in-house line of fabricated items like wire shelving and basic fabricated furniture. Moving forward, it is currently developing its new store in line with the need to adapt to customers’ needs and to enhance its relationship with their partners. And evidently, continuing the founder’s idealogy of providing the solution for all things hospitality. www.keisi.co.id

SOLUTION providers | 91 MALAYSIA

ASPIRE KITCHEN CONCEPT FACTOR TECHNICAL SERVICES (M) SDN. BHD. No. 5, Jalan PB11, Lot 768 B3 ,Jalan Subang 4, Taman Puncak Bertam, Taman Industri Sungai Penaga, 75250 Melaka, Malaysia. service 47620 Subang Jaya Selangor. Email: [email protected]

+603 8021 5012 PARTNERS +6012 389 6036 +6016 360 6406

KK ENGINEERING MOMENTUM SOLUTION ENTERPRISE SEMARAK TEMASEK (M) SDN. BHD. Kampung Mogoputih, Jalan Penampang, Lot 1909, Jln KPB 5, No.24, Jalan U1/39, Seksyen U1, Batu 5.1/2, P.O.Box 20519, Kawasan Perindustrian Kg Baru Balakong, Hicom Glenmarie Industrial Park, 88762 Luyang, Kota Kinabalu, Sabah. 43300 Seri Kembangan, Selangor 40000 Shah Alam, Selangor. Contact: Jason Chok

+6016 217 7079 +608 872 2672 +603 5567 0322 +603 8961 3373

SOLID STEEL METAL SDN. BHD. STARKEY INDUSTRIES SDN. BHD. WECAN KITCHEN EQUIPMENT SERVICES No. 861, Jalan 35, Salak Selatan Baru, 30A, Jalan SS5B/2, Kelana Jaya, 41, Lorong Asas Murni 4, 57100 Kuala Lumpur, Malaysia 47301 Petaling Jaya, Selangor. Kawasan Perniagaan Asas Murni, Contact Person : Mr Vincent Choong Email: [email protected] 14000 Bukit Mertajam, Penang. www.solidsteelmetal.com www.starkeyindustry.com www.facebook.com/solidsteelmetal (KLANG VALLEY ONLY) www.instagram.com/solidsteelbydesignx

+6012 707 8335 +603 7874 8490 +604 588 5429 +603 7981 8028 +603 7874 0604

SINGAPORE

APEXLINK PTE. LTD. ARTIZEN PTE. LTD. COMBO ENGINEERING 97 Kallang Way 3, 59 Ubi Avenue 1, 9002, Tampines Steet 93, Singapore 349112 Bizlink Centre #03-02, #02-26, Website: www.apexlink.com.sg Singapore 408938 Singapore 528836

+65 6282 2747 +65 6749 6880 +65 9387 5376

FABRISTEEL PRIVATE LIMITED I TECH KITCHEN EQUIPMENT SERVICES KNH ENGINEERING PTE. LTD. 9, Tuas Avenue 10, PTE. LTD. 50 Bukit Batok Street 23, Singapore 639133 5001 Beach Road, #07-48, #03-11, Midview Building, Golden Mile Complex, Singapore 199588 Singapore 659578

+65 6501 0662 +65 9116 8818 +65 6896 8592

ROYAL EQUIPMENT PTE. LTD. TEK KITCHEN SOLUTIONS PTE. LTD. Ark @ Gambas 18 BOON LAY WAY #08-98, 7 Gambas Crescent, #08-31, SINGAPORE 609966 Singapore 757087 Contact : Andy Tey Email: [email protected] www.royalequipment.com.sg

+65 6289 0982 +65 9859 2375

92 | SOLUTION providers