For industrial catering, prestige is first and foremost

Mr. Hop discussed with the chef when preparing meals

According to Mr. Hop, pursuing the service of providing industrial catering initially is a fate, but gradually becoming a career and for the company to develop sustainably, it is necessary to really embrace passion and put safety first, not to neglect food quality only because of profit.

Big market

Hop said that the provision of industrial meals has been in place for a few years when he is the owner of an event company. He thought, thousands of businesses and factories in the province are a "gold mine" and big market for industrial catering suppliers. With such thought, Hop decided to recruit human resources and invest in modern machinery and cookstoves to process food to serve the needs of customers.

However, the market is large but not easy one. Although the demand for industrial meals of companies in the province is quite high, the competition is extremely fierce because of so many companies involved. In addition, there are also roadside diners and places that provide cheap industrial catering with food of unknown origin. The difficulty is that there are enterprises asking for catering at low prices without ensuring health of workers, so we do not cooperate with them. Employees are the valuable asset of enterprises, so the priority for food needs to be emphasized.

In order to be competitive and stand firm, nothing but the quality of the meal must be guaranteed in terms of food safety and hygiene. As a new supplier, with a modest scale, in addition to meal provision, Hop also supports and advises the business owner on a menu full of nutrients according to the specifics of the industry, and advising customers on food ration and nutritional quality of the menu at reasonable prices.

Currently, with a team of professional chefs, Hop's company has regularly cooperated with 10 enterprises and factories in Bien Hoa, Long Thanh, and Nhon Trach. The kitchen system and human resources of the company can supply 10 thousand meals per day and it is planned for further development. In particular, the company focuses on equipping the kitchen system at the enterprise with modern equipment, complying with the one-way kitchen process and cooking directly on the spot instead of pre-cooking to ensure food quality. 

Adapting to grow  

Food safety and hygiene is an issue concerned by the whole society in today's times, especially for industrial catering. Here and there we still hear cases of some establishments with a food safety incident. Therefore, Hop believes that when defining and starting a business in this industry, start-ups are advised to pay attention to the habits and reactions of their customers to the above information and develop right strategies.

It is easy to supply food to a few people; however, when it comes to thousands of people over a long period of time, it must be strictly cautious. The most difficult problem for businesses in this field is how to ensure food hygiene and safety, to control every process from the stage of processing and cooking, even the stage of dividing, storing and transporting. The supply must also be implemented in a professional manner, ensuring all processes are carried out in a quick, safe and efficient manner, particularly in factories because of limited time of workers for mealtime.

There are many factors that lead to poor quality, from compliance with safe processing procedures to the source of ingredients. It is difficult to do business in the long term if raw materials is not guaranteed only because of profit. Managers as well as ordering units should regularly monitor and ensure that all issues are transparent and grounded in case of an unfortunate incident.

Nam Vu