CENTRAL KITCHENS -
THE FUTURE IS NOW
Discover the Exciting Potential of Centralised Kitchens
Embark on an engaging and enlightening journey at this 4-hour industry conference hosted by Foodservice Consultants Society International (FCSI) on 19 September. Delve into the realms of restaurants, retail food-service operations, hotels and resorts as we unlock the secrets to maximising production efficiencies through supply chain optimisation and cutting-edge equipment selection.
The conference brings together industry leaders from the local F&B scene and renowned speakers from FCSI Asia Pacific, with topics encompassing the crucial significance of central kitchens for chain outlets, operational know-how and key design considerations. This event is a prime opportunity for innovators in food-service and hospitality to connect, trade insights and unravel the latest trends in the industry.
Location: Hospitality Lounge 4, Hall 4
2:00 PM
Why Do Businesses Consider a Central Kitchen?
We see a trend in this direction as people expand their outlet chain and find justification for centralised production rather than multiply resources. What caused them to make the transition, and what kind of technology and business considerations led to this decision?
Speaker: Chin Ren Yi, Co-founder and Managing Director, MyBurgerLab
Chin Ren Yi is the Co-founder and Managing Director of MyBurgerLab. Malaysian entrepreneur Chin Ren Yi went to college to study for a mechanical engineering degree, but ended choosing something completely different after finishing his studies. While working part-time at Starbucks, he came to realise that he really enjoyed making others happy with food that he personally crafted.
Deciding that life is too short, and working for others wasn’t for him, Chin decided to dive head first into launching his own business, MyBurgerLab, with friends Cheah Chang Ming and Teoh Wee Kiat in 2012.
3:00 PM
How Do You Properly Operate a Central Kitchen?
The point of view of operating a CPU.
Speaker: Soh Chung Ky, Executive Director, Bangi Group of Companies
With 20 years of experience in the design, build and operation of the Central Production Unit (CPU) at Bangi Golf Resort, Soh Chung-Ky understands what it takes to transform a traditional kitchen operation, to what is now developing into a modern food production plant through the use of technology-based cooking processes. BGR Foodservice, located within Bangi Golf Resort and Bangi Resort Hotel are early adopters of such technological applications in Malaysia and have benefited greatly from food consistency, impressive food cost reductions as well as significant cost savings through improved operational efficiency and manpower productivity.
4:00 PM
What Are the Design Considerations in Creating a Central Kitchen That Meets an Enterprise’s Business Objective?
Speaker: Ahmed Subactogin, Managing Director, Par Synergy
Ahmed has over 45 years experience as a Foodservice Consultant, and is responsible for providing planning and technical support services to clients on Back of the House facilities for High Volume Central Production Kitchens, Institutional Foodservice, Food Production Plants, Hotels, Resorts & Hospitals.
He has been the consultant on several large Food Production facilities in the Asia Pacific region, including one of the world’s largest Hotel Production Kitchen (@ Resorts World Genting) with a production capacity of over 48 million meals per year.
Ahmed brings the relevant food-processing automation experience, having been the consultant on the Central Kitchen & Bakeries for Genting Berhad, Kampong Kravers (Malaysia), Fishlah Sdn. Bhd and Dapur Solo (Indonesia).
*Programme subject to change.
