LSG Sky Chefs’ Post

🔆 CATERING OFF-SITE MEALS WITH FOOD SAFETY IN PRIORITY 🔆 Catering off-site meals while prioritizing food safety is of utmost importance to protect the health and well-being of customers. Here are key considerations to ensure food safety in off-site catering: ✔️ Temperature Control: Maintain proper temperature control throughout the entire process. Keep hot foods hot (above 140°F or 60°C) and cold foods cold (below 40°F or 4°C) to prevent bacterial growth. Use insulated containers, coolers, and heating equipment as needed. ✔️ Safe Food Handling: Train staff in safe food handling practices, including handwashing, sanitizing surfaces and equipment, and avoiding cross-contamination. Implement a "first in, first out" (FIFO) system to use older ingredients before newer ones. ✔️ Transportation: Use dedicated delivery vehicles equipped with temperature controls and monitoring devices to ensure food stays at safe temperatures during transit. Regularly check and calibrate temperature gauges. ✔️ Proper Packaging: Invest in leak-proof and airtight packaging to prevent food contamination. Separate raw and cooked foods, and clearly label allergen information. ✔️ Hygiene and Attire: Ensure that all staff involved in off-site catering wear clean uniforms and follow strict hygiene practices. Use disposable gloves when handling food. ✔️ Menu Selection: Choose menu items that are less prone to foodborne illnesses, avoiding raw or undercooked ingredients unless they can be prepared safely and transported at the correct temperatures. ✔️ Inspection and Audits: Regularly inspect and audit your off-site catering operations to ensure that food safety protocols are followed. Consider third-party inspections for an unbiased assessment. ✔️ Emergency Preparedness: Develop contingency plans for unforeseen circumstances, such as equipment failure, power outages, or transportation delays. This includes having backup refrigeration and heating options. ✔️ Documentation: Keep detailed records of food temperatures, preparation, and transportation processes. These records can be crucial for compliance and tracing the source of any issues in case of foodborne illnesses. ✔️ Regulatory Compliance: Familiarize yourself with SFA regulations and adhere to them. Obtain the necessary permits and licenses for off-site catering operations. By prioritizing food safety at every stage of off-site catering, you not only protect your customers but also enhance your reputation as a reliable and responsible catering provider. Food safety should always be non-negotiable in the foodservice industry. LIFE GOES ON ☆ ☆ ☆ ☆ ☆ ▪️ I AM A LIMITED EDITION▪️ ■  Share and comment on your views ... ■  I would like to invite and connect with you       🔜  Vincent PHANG Email [email protected] | #LBFalumni | #SkyHighTower | #VincentPhangck | I am a Linkedin Open Networker |L.I.O.N| https://lnkd.in/g88eXGAY

Recently we started on a project for an overseas client looking to launch their concept in SG. They have a list of hero items that would be absolutely cash cows for the business in their home country and were keen to have it implemented here in SG. After the profile orientation, I had to be honest with them on adaptating some of the hero items to local expectations. It is also part of our job as a consultant to say the things that they do not like to hear. These include challenges faced in ingredients sourcing, production volumes, service execution and diners' experiences. Thankfully they have an open mind which makes it a lot easier and increases their business sustainablity factors. Singaporean diners crave constantly for new openings and concepts. This is constantly supported by the number of closures and new openings per month according to ACRA records. They do not have loyalty to most restaurants except for the few affordable ones that they regularly patronise. We are supporting this client on their menu implementation and recipes adaption based on the feedback they have gotten before we came onboard. We help them to fine tune taste expectations based on collected data through sensory trials and to reach consistency through science based technical markers. We are also providing insights and analysis on consumer behaviours of the different social classes which will help them on their decision making process for market positioning and targeted audience. These are just some our expertise among our multi disciplinary consultancy work. Hi! I am 👨🍳 Eric Low! *A unique hybrid chef with Culinary Artistry and Food Science in my DNA. *My work revolves around Culinary, Heritage, Education and Feed (CHEF) #restaurant #consultancy #chef #culinaryartistry #foodscience #projectmanagement #curate #insights #newproductlaunch #consumerbehaviour #roadtomarket #recipes #menuengineering #development #sensoryanalysis

In this personal assignment, I completed a market survey on KFC, mainly based on the differences between KFC in Malaysia and the United States. Personally, after kfc entered Malaysia, it seems to have changed from fast food to a more family-friendly restaurant, you can see a lot of family meals and children's meals in Malaysia. In terms of decoration, KFC in Malaysia is also more in line with the cultural tradition of Southeast Asia, and the menu also combines the local food culture -Nasi lemark, there are also Malaysian-style spicy fried chicken. In general, through in-depth investigation of the differences between the two, I found that both in the market positioning, decoration, packaging. In general, all differences are based on cultural differences.

At the present is mandatory to implement a good ambient in hospitality.  The next 5 topics are perfect to implement it. 💯 Great working conditions Of course, restaurant employees must have a salary, and benefits according to the objectives they have to meet, but a working condition can also be rewarding, communicating, promoting, creating, connecting, listening... 👨🍳 Selection of the right staff. We can see that at the moment there is a very high demand for staff in the hospitality sector. This means that many restaurants and hotels are recruiting the wrong people as they have a quick need to fill. It is very important and although it is a difficult process since recruitment depends a lot on each person, having a good talent selection structure will make the company avoid hiring toxic staff or those who can create a bad environment at work. ✅ Company structure. The restaurant must have a defined and clear structure and also provide a good procedures manual. All restaurant employees must be clear about the way they work and who is leading the company goals. 🌟 Monitoring of human resources. Maintaining a constant monitoring of the happiness, stress level, workload and quality of each worker during the contract period will create a mutual collaboration between the team since the department leaders will be able to anticipate negative situations. Holding regular individual and group meetings will help all employees feel comfortable in the restaurant or hotel. ⭕ Quality and originality. If the restaurant employees perceive that what they present or prepare does not meet the expected quality, they will not feel the satisfaction of a well done job. It is important that the gastronomic concept or the offer is original, with quality and adapted to the target audience. 🎯At Cooking Europe we use many more parameters and objectives to help our clients, and we also form teams and maintain quality through consultancies, training courses, group experiences to promote the work environment, personnel selection... #Cookingeurope #Horeca #chef #restaurant #hotel #hospitality

I was in the hotel for a quick two days and I overheard the staff A to his Colleague B - Cafeteria food is too bad . B - And they even control portion. Only two bananas per person, only two eggs , two pieces of chicken. A- Well cost cutting. Food for thought for such hotels ! 1- Your employee deserves good food in cafeteria. Period. We are in hospitality. 2- There are better ways of cost cutting rather than cutting on cafeteria food. 3- Most of the front line staff starting salary is less . Providing great food can be a retention policy. 4- A hungry stomach cannot make your guests happy. It has direct implications on hotel performance. 5 - Most great brands are giving great food at cafeteria.... hope lala hotels catches soon 😊 What are you doing to improve food in cafeteria? Drop your comments below 👇 #employeewellbeing #foodandbeverage

A to his Colleague B - Cafeteria food is too bad . B - And they even control portion. Only two bananas per person, only two eggs , two pieces of chicken. A- Well cost cutting. Food for thought for such hotels ! 1- Your employee deserves good food in cafeteria. Period. We are in hospitality. 2- There are better ways of cost cutting rather than cutting on cafeteria food. 3- Most of the front line staff starting salary is less . Providing great food can be a retention policy. 4- A hungry stomach cannot make your guests happy. It has direct implications on hotel performance. 5 - Most great brands are giving great food at cafeteria.... hope lala hotels catches soon 😊 What are you doing to improve food in cafeteria?

The country’s thriving #tourism and hospitality sector, growing #diningout culture, changing consumer lifestyles, and increasing disposable incomes driving the demand for diverse cuisines are expected to drive Singapore #Foodservice Market during the #forecast period between 2024 and 2030. 🌐𝐑𝐞𝐪𝐮𝐞𝐬𝐭 𝐭𝐨 𝐁𝐥𝐮𝐞𝐖𝐞𝐚𝐯𝐞 𝐅𝐨𝐫 𝐒𝐚𝐦𝐩𝐥𝐞 𝐂𝐨𝐩𝐲 𝐨𝐟 "𝐒𝐢𝐧𝐠𝐚𝐩𝐨𝐫𝐞 𝐅𝐨𝐨𝐝𝐬𝐞𝐫𝐯𝐢𝐜𝐞 𝐌𝐚𝐫𝐤𝐞𝐭" ➖ https://lnkd.in/dErtSp-x ⏹𝐌𝐚𝐣𝐨𝐫 𝐜𝐨𝐦𝐩𝐚𝐧𝐢𝐞𝐬: ☑ McDonald's ☑ KFC ☑ Starbucks ☑ Din Tai Fung Restaurant Group ☑ 7-Eleven ☑ Paradise Group 📢 𝐁𝐲 𝐓𝐲𝐩𝐞: By type, Singapore Foodservice Market is divided into Full-Service Restaurants, Cafés & Coffee Shops, Bars & Pubs, Catering & Event Services, and Food Trucks & Street Food segments. The #fullservice restaurants segment is the largest type in Singapore Foodservice Market. #BlueWeave #marketresearch #foodservice #onlinefood #catering #singapore

Indulging in Local Delicacies: The Balancing Act of Enjoyment and Economic Impact Malaysia is renowned for its rich variety of foods and delicacies, often celebrated as a food haven. The sheer diversity of menus across the nation—from Perlis to Sabah—means you could easily spend an entire year exploring the culinary delights of different states and districts. Whether you’re savoring street food or dining at upscale restaurants, the choices are endless. Remember TV3's popular show "Jalan Jalan Cari Makan" (JJCM), originally hosted by Maria Tunku Sabri and later by Naz Rahman? It highlighted the nation's passion for food and the excitement of discovering new "makan" spots. Our craving intensifies when we see viral posts of mouth-watering dishes from beloved eateries. While indulging in these culinary adventures is a treat for our taste buds, it's also a boon for the economy, particularly for small and medium business owners. Food outlet generates jobs, stimulates local businesses, and boosts the economy by keeping money circulating within the community. However, as tempting as it is to frequently dine out with family and friends, it's wise to be mindful of your spending. Overindulgence can be hard on both your stomach and your wallet 😆 Enjoy the delicious journey, but balance it with financial prudence to savor the best of both worlds. #foodandbeverages #sapotlokal #SME #cendollover

I want to dive into the world of #FoodAndBeverage and the incredible people who bring their passions to life through service and hospitality. Lately, I’ve been watching 𝘛𝘩𝘦 𝘉𝘦𝘢𝘳 on Disney+ Hotstar, and it’s bringing back memories of the countless shoots I’ve done in Restaurant Kitchens. The passion that unfolds when chefs craft something new, the excitement of consultants and owners showcasing a menu they’ve perfected after countless trials—it’s nothing short of magical. Watching chefs meticulously garnish a dish, I’ve often noticed them pulling out their phones to snap a picture, without caring about the angle or lighting. It’s like watching a mother take a picture of her newborn; in that moment, the memory is all that matters, not the aesthetics. That’s the beauty of the food industry—the unfiltered pride, the passion, the chaos, and the creative madness that happens behind the scenes. It’s what makes this industry the best place to explore and express your creative voice. Just like in 𝘛𝘩𝘦 𝘉𝘦𝘢𝘳, where a failing #restaurant transforms into a Michelin-starred wonder, the show beautifully captures the journey of every individual. In my experience, I’ve seen my client's team's dedication pour out over the years for this craft - the chefs, the consultants, the staff— growing together. Giving their skills, stories, and ideas to a kitchen is a true testament to their generosity and love for what they do. It’s a beautiful thing to witness, and it’s one of the many reasons why I have such deep admiration for this industry. ----- Day 10 of 30 Day #LinkedInChallenge to a $10,000 #Singapore Client This challenge is an attempt to build connections and showcase our expertise to a global audience, starting with Singapore. 𝐕𝐢𝐬𝐢𝐭𝐢𝐧𝐠 𝐒𝐢𝐧𝐠𝐚𝐩𝐨𝐫𝐞 𝐢𝐧 𝐒𝐞𝐩𝐭𝐞𝐦𝐛𝐞𝐫'24 ~ 𝐋𝐞𝐭’𝐬 𝐜𝐨𝐧𝐧𝐞𝐜𝐭? Don't hesitate to tag a good connect in Singapore if you know them! #FoodAndBeverage #RestaurantMarketing #MarketingTips #RestaurantsontheEdge #FoodMarketing #hospitality #hospitalityindustry #thebear #marketing

ANNOUNCEMENT   UPCOMING BUSINESS BREAKFAST Opportunities in Food and Beverage in Vietnam 🗓 20 March 2024 🕙 2 PM - 3.30 PM Ho Chi Minh (GMT+7) 📍 Saigon Exhibition and Convention Center (SECC), Vietnam We are thrilled to announce our next Business Breakfast (free-to-attend) event that will take place in Ho Chi Minh City, Vietnam on 20 March 2024. The event titled "Opportunities in Food and Beverage in Vietnam" is brought to you by Saladplate.com in collaboration with Euromonitor International. Amidst the slowing global economy in 2024, Vietnam is projected to be one of the developing economies depicting resilience, growing at 6%. This is attributed to growing urbanization and rising disposable incomes, as well as continued heavy investments within the food and beverage industry. Join Nathanael Lim, Insight Manager, Beverage Asia from Euromonitor International as he explores local consumers’ lifestyles and the latest food and beverage trends. This presentation serves to help companies identify growth opportunities and implement effective strategies to win consumers. Don't Miss Out: 👉 Uncover Insights for Industry Impact: Delve into the latest consumer behaviours and industry trends, gaining valuable insights that can reshape your approach and strategies for success. 👉 Industry Expertise: Our diverse range of speakers and topics cover market trends across various sectors of the Hospitality, Food & Beverage industry. 👉 Expand Your Network: Discover potential collaborations, business opportunities and share ideas that can elevate your professional journey. Get Ready to Connect with Industry Experts, Uncover the Latest Trends, and Build Valuable Relationships. REGISTRATION IS NOW OPEN: https://lnkd.in/gQtbASiG *This session has a capacity limit of 100 attendees only. Register your interest to attend and you will receive a confirmation code from the Saladplate team once your profile has been verified. #saladplatebusinessbreakfast #industryinsights #consumertrends