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EDITORIAL
Head of Editorial: Jack Salter jack.salter@outpb.com
Deputy Head of Editorial: Lucy Pilgrim lucy.pilgrim@outpb.com
Finance Assistant: Victoria McAllister victoria.mcallister@outpb.com
FOOD & BEVERAGE OUTLOOK
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A TASTY NEW ENDEAVOUR
It is my pleasure to introduce you to our inaugural issue of Food & Beverage Outlook – the new multi-channel brand launched by Outlook Publishing, bringing you the very latest developments from the food and beverage industry.
Fizzing on the front cover of this flavoursome first edition is Coca-Cola Europacific Partners Papua New Guinea (CCEP PNG), one of the largest manufacturers and distributors of soft drinks in the island country.
The iconic Coca-Cola brand is a beverage behemoth, with more than 2.2 billion servings of its drinks enjoyed in over 200 countries and territories each day.
CCEP is a crucial component of this worldwide industry titan, combining the strength and scale of a large, multinational business with expert, local knowledge.
“We are the face that makes our nation’s favourite beverage brands a reality,” outlines Tim Solly, Sales and Commercial Director at CCEP PNG.
“Firmly invested in our local economy and the communities we love, our focus is on building portfolios defined by relevance and choice.”
Alongside the world’s most valuable food and beverage brand, this issue also features the second-largest restaurant chain globally.
Though KFC’s Original Recipe – a secret mix of 11 herbs and spices used to produce its world-famous fried chicken – remains an intriguing and tantalising mystery, we do find out about the franchise’s plans for an inclusive, sustainable, and delicious future in Africa.
“Today, while honouring our heritage, we remain committed to modernising Colonel Sanders’ vision by serving feel-good food at scale through inclusive, equitable, and sustainable business practices,” states Akhona Qengqe, General Manager of KFC Africa, who also tells us more about her inspirational career to date.
Another primary source of protein, fish are the solution to a steadily increasing population and the need for more sustainable, reliable, and efficient food.
Billund Aquaculture is at the forefront of fish farming, with more than 38 years of experience in land-based systems based on intensive recirculation technology.
“There is a strong focus on the systems using minimal electricity and water, causing negligible pollution,” informs Chief Sales Officer, Bjarne Hald Olsen.
Elsewhere, this issue whets the appetite with mouthwatering corporate stories from Solomon Breweries, Restaurant Company Europe, Osmow’s Shawarma, and more.
We hope that you enjoy the first of many issues to come.
Jack Salter Head of Editorial, Outlook Publishing
28 Coca-Cola
Bottling Brilliance
Refreshing
ASIA PACIFIC
38 Solomon Breweries
Raising the Bar
The iconic and top-quality brewery of the Solomon Islands
46 Lion Brewery
Embody the Spirit of the Lion
175 years of brewing perfection 52 Kenny Hills Hospitality
AFRICA
64 KFC Africa
Chicken that Rules the Roost Finger Lickin’ Good food across subSaharan Africa
82 Kuku Foods East Africa
Hatching the Leaders of Tomorrow
Committed to offering Finger Lickin’ Good chicken
98 Galito’s
Serving Opportunities
Tasting success with a competitive business model
104 Sovereign Foods
Full of Goodness Quality poultry products
Served with a Side of Excellence Championing creative catering concepts
170 Billund Aquaculture
At the Forefront of Fishing
Delivering sustainable solutions for fish farming 58 OUE Restaurants
Bestowing Culinary Pleasures
110 Osmow’s Shawarma
Your Go-To Shawarma Spot
Calling all carnivores, vegetarians, spice lovers, and everyone in between
128 Vertical Harvest Farms
Cultivating Communities
Nourishing a nation
138 GCG
Flavorful Connections
Elevating travel and culinary experiences 144 Calbee America
Harvest the Power of Nature
Snacks with the best natural ingredients
180 Perla Harghitei and Apemin Tuşnad
Sustainabily Quenching Romania’s Thirst
The country’s most modern and dynamic natural mineral water companies
186 Stella Polaris Norway
A
is Prawn
Exploring Arctic prawn production
Around the food and beverage sector in seven stories…
Fearing the Wurst for Pastry Prices
GREGGS HAS CAUSED outrage across the UK as the pastry behemoth has increased the amount it charges for some of its most famous items, including adding an extra 5p onto sausage rolls and their vegan equivalent.
This shocking and upsetting development arrives despite the beloved bakery chain having said earlier this year it had no plans to increase prices any further.
Roisin Currie, CEO of the Newcastle-based company, announced Greggs had increased prices on a small array of products in recent weeks as it continues to experience financial pressure from a growing national wage bill.
Sausage rolls, of both the meat and vegan variety, have shot up to £1.25, while a four pack has risen by 10p to £3.75.
SECTOR
Great Minds Drink
Alike
THE LARGEST VINEYARDS in England have reportedly increased revenues by 15 percent over the last 12 months. This comes as a result of wine investors responding to the climate crisis by planting a greater volume of vines.
Despite the fact that the UK still languishes fairly low down on
the list of the largest global wineproducing nations, below countries such as Uzbekistan and Tunisia, the domestic industry’s output soared impressively by 77 percent in 2023,
SECTOR UK Crops Heading for Brexageddon
VEGETABLE GROWERS
ACROSS the UK continue to fear that their crops could be adversely hit this year in the wake of post-Brexit border changes which have resulted in major delays to crucial seed imports.
The trade bodies representing British tomato and pepper growers have revealed that new rules for seed imports from the EU are threatening to cause delays of up to six weeks for deliveries, ushering in substantial disruptions to their growing schedules and destroying finances.
This issue has arisen because of stringent post-Brexit rules that came into force on 30th April, with import checks on several plant and animal products now required at border control posts located at the UK’s ports.
totalling 161,960 hectolitres.
One of the factors driving this elevated growth has been the improved growing conditions in the UK triggered by climate change.
However, the UK’s total output remains tiny in comparison with powerhouses such as Italy, Spain, and world leader, France, which produces about a fifth of the global total and nearly 300 times the UK’s current output.
SECTOR
A Berry Nice Surprise
THE UK’S RECENT spell of warmer weather, after a traditionally rainy and cloudy start to the summer, has provided the perfect growing conditions across the country to harvest almost 200 tonnes of big, juicy, luscious strawberries.
In May, the trade body, British Berry Growers, announced that tennis fans at Wimbledon, where strawberries and cream is an annual tradition, could expect juicier, unusually large fruits this year after the dark, wet, bleak winter significantly slowed growing times.
Domino’s Continues to Stack the Dough
UBER-POPULAR PIZZA COMPANY, Domino’s, has become the latest fast-food giant to announce cheaper prices through more promotions, promising to pass on the benefits of its falling production costs to customers in the coming months.
With food costs lessening significantly, the company said it would share more of these lower
Strawberries, alongside raspberries, blueberries, and blackberries, continue to top the charts as the most popular fruit item in British shoppers’ baskets, boasting the largest market share at 28 percent of all fruit sold in the UK.
SECTOR
expenses in the second half of the year with its franchise partners. Domino’s reportedly received a gigantic financial boost from the men’s EURO 2024 football tournament that ran between June and July, selling a staggering 20 pizzas per second during England’s games.
When the company turns 40 next year, it will have nearly 1,400 stores and is aiming to increase to 2,000 locations in the next three to five years.
Arsenal Joins the Zero Percent Club
SECTOR ATHLETIC BREWING COMPANY has scored a winning new partnership with Arsenal, becoming the Premier League team’s first official nonalcoholic beer partner.
Arsenal will now showcase the company’s Run Wild non-alcoholic IPA at the Emirates Stadium for both men’s and women’s matches.
The deal represents an exciting opportunity for the US’ largest non-alcoholic brewery to expand its presence across the UK.
Sales of both zero and lowalcoholic beer are surging on match days this summer, and there are similar trends developing worldwide.
Arsenal is just the latest sports organisation to embrace the non-alcoholic beverage market, with Guinness 0.0 as the official beer partner of the Premier League and Formula 1 promoting Heineken 0.0.
SECTOR Controversial
Collaboration Really Takes the Biscuit
COCA-COLA IS SET to launch a controversial, divisive new product inspired by classic biscuits.
The eye-catching fizzy beverage will combine the magic of Coca-Cola and the playfulness of Oreo in a limited edition flavour, set to launch this September in stores across the UK.
The unique drink will be available in 250 millilitre slimline cans and customers will also be able to find the curious collaboration in select restaurants, including Pizza Express, Popeyes, and Slim Chickens.
WOMEN IN Whisky
Having recently launched her flagship whisky, Nc’nean Organic Single Malt, into the Japanese market, and as she anticipates breaking into Australia, New Zealand, and Singapore later this year, Annabel Thomas, CEO and Founder of Nc’nean Distillery, reflects on women leading the way by pioneering sustainability in a male-dominated industry
Writer: Annabel Thomas, CEO and Founder, Nc’nean Distillery
Nc’nean Distillery (Nc’nean) is a female-led, independent, and fully organic distillery based on the west coast of Scotland with a growing global presence, particularly in the Asia Pacific (APAC) region.
We exist to pioneer sustainable production while making light, fruity, and delicious whisky.
I had a dream of building a unique distillery in one of the old buildings on my parents’ farm in Drimnin on the Morvern Peninsula in Western Scotland.
From the beginning, my vision was clear – to challenge the norms of whisky making while minimising environmental impact.
It took four years of hard work, fundraising, and physical building to create our distillery in the Highlands, and another three years for the barrels to mature until we produced our first bottle.
After touring lots of incredible distilleries, I realised that, while there is a strong heritage in whisky making, the industry was still very traditional, and no one was talking about sustainability or thinking creatively about the spirit.
I felt there was scope to create a modern whisky, one that looked forward to the 21st century. I also recognised there would be increasing demand from consumers for sustainable products, which is certainly now the case.
This drive for innovation led to the birth of Nc’nean (pronounced Nc-nee-an), named after Neachneohain, an ancient Gaelic legend known as the Queen of Spirits, a protector of nature and a trailblazer in her own right.
This choice symbolised our commitment to environmental stewardship and determination to forge our own path, breaking with convention. Our ethos is ‘made by nature, not by rules’, which pretty much sums us up.
SETTING OUT SUSTAINABILITY
So, what does sustainability mean in the context of distilling?
I wanted it to be as allencompassing as possible, so the distillery was designed to produce whisky with one of the lowest carbon footprints possible while protecting biodiversity, soil health, and water, as well as minimising waste.
When designing the distillery, I wanted to make sure the big elements of carbon, raw materials, water, and waste were as sustainable as possible.
To minimise our carbon footprint, I set the distillery up to operate on renewable energy from the beginning; the distillery is verified as net zero for Scopes 1 and 2.
Our distillery is powered by a biomass boiler, with the timber used to power it growing just two miles away.
We didn’t stop there – we are constantly looking for new ways to improve, whether it’s insulating our stills or switching to biodiesel in our tractors.
CONTINUED INNOVATION
For raw materials, I chose to use 100 percent organic Scottish barley to create our whisky and, remarkably, we are the only distillery in Scotland to do so.
It’s important to us that we protect biodiversity and soil health on the farms where we source our barley from, and organic farming avoids the use of artificial fertilisers and chemicals.
We also choose to keep bees at the distillery, encouraging biodiversity while making delicious honey in the process.
Distilling uses a lot of water, primarily for cooling the stills, which accounts for 90 percent of a distillery’s needs.
Instead of using a river or a cooling tower, I decided to dig a cooling pond where warm water goes in one end and cool water out the other - a completely natural solution and highly unusual for a Scotch distillery.
Finally, for the least glamorous element, waste, I chose a very traditional solution. As we are on a farm, the local cows eat our leftover barley, and the waste liquid is spread on the fields.
“Every element of our packaging is considered very carefully – our natural cork and wood stoppers absorb carbon in their production and our tamper seals are made from plant-based materials”
– Annabel Thomas, CEO and Founder, Nc’nean Distillery
PROGRESSIVE PACKAGING
It wasn’t long until we also needed to tackle the question of packaging ahead of our whisky launch in 2020.
The key here was to choose a 100 percent recycled glass bottle, a first in Scotch, with a 40 percent lower carbon footprint than a comparable flint glass bottle.
But we didn’t stop there. Every element of our packaging is considered very carefully – our natural cork and wood stoppers absorb carbon in their production and our tamper seals are made from plantbased materials.
Even our gift boxes are 90 percent recycled and made in the UK. We also offer bottle refills if you visit the distillery in person.
A GROWING GLOBAL PRESENCE
Beyond our green initiatives, we’re proud that Nc’nean’s whisky is acclaimed for its outstanding quality. We work hard to create a delicious spirit by using different yeasts, longer mashing and fermentation times, and high-quality casks to create beautiful flavours in our whisky.
This seems to have paid off as our Organic Single Malt Scotch has won multiple flavour awards, boasting smooth and elegant notes of citrus, peach, apricot, and spice.
to a wider audience.
We’re very proud to have received prestigious recognitions from the San Francisco World Spirits Competition and the International Wine and Spirit Competition (IWSC), including IWSC Gold for our flagship Organic Single Malt Whisky in 2023.
Furthermore, we have recently launched our flagship whisky, Nc’nean Organic Single Malt, into the Japanese market with our friends and partners at Scythe Co., Ltd. (Scythe) from Tokyo, Japan.
Our product was showcased at the Tokyo International BarShow to thousands of guests with extremely positive feedback for the brand.
As a top 10 single malt whisky market, Japan has been a real focus for us as we look to grow further internationally.
To celebrate our launch with Scythe, we bottled an exclusive Nc’nean single cask for the APAC market - Aon 17-115, a delicious shaved, toasted, and re-charred (STR) red wine cask, filled in May 2017 and bottled at 59 percent alcohol by volume (abv).
This partnership is our first step into the APAC market, and one that represents 32 percent of all Scotch whisky exports by value.
Next will be Australia, New Zealand, and Singapore, launching towards the end of 2024. With more still to come, watch this space.
WOMEN’S ROLE IN WHISKY
Something that I never considered before our launch, but I am now often asked, is what it’s like to be a female in such a male-dominated industry and whether “you even like whisky?”
I am working hard to try to shift the perception that it is only men who both work in and drink whisky. It’s not all about leather armchairs and cigars – we want to make whisky accessible
I encourage women not to be discouraged from entering maledominated fields, emphasising the power of bringing something new to the table.
Being a woman in such an industry can be a real benefit - you’ll find that your perspective is invaluable for innovation, which is crucial for carving out your niche.
Efforts are already underway to promote women’s participation in the whisky industry, and I hope similar initiatives are present in other sectors.
ABOUT THE EXPERT
Annabel Thomas is the CEO and Founder of Nc’nean on the west coast of Scotland. A former strategy consultant, she set out to create Nc’nean in 2013 with a mission to change the way the world thinks about whisky from Scotland. Innovation and creativity are at the heart of the company’s philosophy and their award-winning, organic, single malt whisky has been making waves since its launch in August 2020 (including a world record-breaking £41,000 bid for the first bottle). Nc’nean has an uncompromising focus on sustainability, and in July 2021 it became the UK’s first whisky distillery to be verified as net zero for Scopes 1 and 2. All its products are certified organic, and its bottles are made from 100 percent recycled glass. In January 2022, it announced it was certified as a B-Corp.
COMMERCIALISING AND MARKETING
Cultivars
Paving the way for the future of South Africa’s deciduous fruit industry, we learn how Culdevco is leveraging strategic partnerships and advancing the welfare of the nation’s growers to ensure the sector’s success. Mishkaat Anderson, General Manager, gives us the full lowdown
Writer: Lucy Pilgrim
Having successfully operated across South Africa (SA) over the past 20 years, Culdevco is a prominent player in the international arena of deciduous fruit licencing, specialising in the development and commercialisation of locally bred cultivars and new fruit varieties.
By collaborating with leading breeding programmes, partners, and marketers worldwide, including the Agricultural Research Council (ARC), Culdevco delivers highquality, unique food varieties to South African consumers.
The company’s portfolio comprises a vast range of deciduous fruits, such as apples, pears, peaches, plums, nectarines, and table grapes known for their superior taste, appearance, and market appeal.
“Our unwavering commitment to quality and relentless pursuit of innovation has earned us a reputation as a trusted leader in the industry, providing growers with access to
ensures that its partners’ licenced fruit varieties are cultivated and distributed effectively, maintaining high standards from orchard to market.
“Our approach not only enhances growers’ profitability and delivers exceptional fruit quality to consumers worldwide but also underscores the company’s pivotal role in advancing agricultural practices and supporting sustainable growth in the global fruit market,” she emphasises.
CHERRY-PICKED PARTNERSHIPS
Mishkaat Anderson, General Manager
cutting-edge varieties that meet consumer demands and adapt to changing climatic conditions,” introduces Mishkaat Anderson, General Manager.
Through a robust network of strategic partnerships, Culdevco
Culdevco’s exclusive rights portfolio, comprising strategic partnerships with various stakeholders, has grown significantly to include 150 fruit varieties.
These varieties are marketed both locally and globally, demonstrating the company’s extensive reach and influence in the international deciduous fruit industry.
To ensure cultivar continuity between the Southern and Northern Hemispheres, each variety is carefully developed and selected for its unique attributes, such as improved flavour, disease resistance, and enhanced adaptability to different growing conditions.
Although Culdevco does not directly conduct fruit breeding, it leverages the expertise of its partnership with the ARC, which has a strategic approach to breeding methods that warrants close collaboration with leading global breeding programmes.
This also means that the company can guarantee that fruit varieties are cultivated and distributed efficiently, maintaining high standards of quality and marketability.
As such, Culdevco can continually introduce innovative and superior fruit varieties that meet the evolving demands of consumers and growers alike.
“Through our expansive and diverse portfolio, the company has solidified its position as a critical player in the global fruit industry, contributing to advancing agricultural practices and delivering premium fruit varieties to markets worldwide,” Anderson highlights.
OPTIMISED APPROACH
Culdevco possesses an optimised approach for identifying, evaluating, commercialising, and marketing profitable fruits, involving several strategic steps to ensure the highest quality variety and market success.
The first part of the process is the identification and evaluation of cultivars, achieved by collaborating with breeding programmes to gain an understanding of new and promising fruit varieties.
Subsequently, each potential variety undergoes rigorous evaluations based on multiple aforementioned criteria. This ensures that only the best fruits are selected for further development.
Selected varieties are then subjected to extensive field trials across differing geographical locations to assess their performance in various climates and soil conditions, which helps determine the best growing environments for each variety.
“Once a promising variety is identified, Culdevco secures exclusive rights for its commercialisation. This involves obtaining intellectual property protection to safeguard the produce,” outlines Anderson.
Subsequently, the company works closely with trusted growers, who receive the necessary support and guidance to cultivate these new varieties effectively, including sharing best practices and providing technical assistance.
Thus, Culdevco maintains strict quality control measures throughout commercialisation to ensure that fruit consistently meets international standards.
Following the commercialisation process, Culdevco, in conjunction with South African exporters, conducts comprehensive market research across SA to understand consumer preferences and trends, helping to position chosen fruit varieties effectively in the market.
As a result, the business creates a strong brand and spreads awareness and demand for its products, whilst also establishing robust distribution networks to ensure the efficient and widespread availability of fruit varieties.
varieties and processes. This means that the business remains responsive to market needs and can make datadriven decisions.
“We invest in ongoing R&D to stay ahead of industry trends and continue introducing cutting-edge fruit varieties.
Finally, the company maintains a continuous feedback loop with growers, marketers, and consumers to gather insights and improve its
Culdevco is leveraging strategic partnerships and advancing the welfare of the nation’s growers to ensure the sector’s success
“BY LEVERAGING CUTTINGEDGE TECHNOLOGY, PROMOTING SUSTAINABILITY, EXPANDING OUR GLOBAL FOOTPRINT, AND ENGAGING WITH OUR STRATEGIC PARTNERS IN THE NORTHERN HEMISPHERE, THE COMPANY CONTINUES TO DRIVE INNOVATION AND GROWTH IN THE MARKET”
– MISHKAAT ANDERSON, GENERAL MANAGER, CULDEVCO
PARTNERSHIP WITH THE ARC
Culdevco’s long-standing partnership with the ARC has been pivotal in advancing its mission to develop and commercialise high-quality fruit varieties.
There are a number of critical points to this steadfast partnership:
R&D
COLLABORATIVE BREEDING PROGRAMMES – The company collaborates closely with its breeding partner, the ARC, to develop new cultivars as its genetics and breeding expertise complement Culdevco’s focus on commercialisation.
Indeed, Culdevco believes in having the competitive advantage, thanks to its locally bred cultivars that are best suited for the South African climate.
ACCESS TO RESOURCES – The partnership grants the company access to the ARC’s extensive research facilities, germplasm collections, and advanced breeding technologies, accelerating the development of innovative fruit varieties.
TECHNICAL EXPERTISE
SCIENTIFIC SUPPORT – The ARC provides scientific and technical support to Culdevco, ensuring that new varieties are developed using the latest research and scientific understanding. This includes support in plant pathology, entomology, and soil science.
INNOVATION AND SUSTAINABILITY
SUSTAINABLE PRACTICES – The ARC’s research focuses on sustainable agricultural practices, which aligns with Culdevco’s environmental commitments. Together, each entity develops varieties that are high-yielding, marketable, and environmentally friendly.
CLIMATE RESILIENCE – The partnership emphasises the development of climate-resilient fruit varieties that can withstand changing environmental conditions, ensuring long-term viability for growers.
“This includes exploring new breeding techniques and incorporating technological advancements in agriculture,” Anderson explains.
Thus, with this optimised approach, Culdevco ensures that its portfolio of fruit varieties remains profitable and meets the highest quality, taste, and marketability standards.
“Our comprehensive strategy, from identification to marketing, enables the company to effectively bring new and desirable varieties to consumers worldwide.”
GUARANTEEING THE HIGHEST QUALITY
Culdevco collaborates with experienced evaluators and technical advisors worldwide to certify that all stakeholders remain valid and competitive across their optimised approach.
In fact, evaluators with extensive knowledge in horticulture and agriculture assess new fruit varieties by examining flavour, texture, appearance, disease resistance, and yield potential traits.
Meanwhile, technical advisors offer specialised knowledge and support, helping growers adopt best practices for cultivating varieties. This includes guidance on planting techniques,
pest and disease management, and optimising harvest practices.
Each advisor also assists in incorporating advanced agricultural technologies, such as precision farming and data analytics, to enhance the efficiency and productivity of orchards growing new varieties.
Indeed, Culdevco remains committed to the welfare of its growers, who contribute practical, on-the-ground insights into cultivars.
“Their feedback on growth habits, harvest timing, and market acceptance proves invaluable for refining and selecting varieties,” Anderson insights.
Growers participate in trial programmes that provide realworld environments for testing new varieties. Their experiences help determine the suitability and commercial viability of fruit diversification.
The company also relies upon independent research institutions and organisations that provide unbiased evaluations and validations of new fruit varieties, bringing additional expertise and resources through R&D.
“Their assessments add credibility and ensure that the selection process is rigorous and transparent,” she expands.
MAINTAINING GROWTH
Culdevco’s range of projects and investments clearly highlight its commitment to innovation, sustainability, and market expansion in the deciduous fruit industry.
For example, the company has been engaging in new market developments and actively expanding its global reach. This includes building strategic partnerships with international growers and distributors to introduce high-quality fruit varieties to new markets.
CULDEVCO’S CORPORATE SOCIAL RESPONSIBILITY ACTIVITIES
CULTIPOWERED NPC
A non-profit organisation founded by Culdevco, Cultipowered NPC assists with the transformation and empowerment of the deciduous fruit industry. The organisation collaborates with key stakeholders within the South African agricultural sector and growers’ associations to drive sustainable growth and innovation.
SUSTAINABILITY INITIATIVES
Culdevco is committed to sustainable agricultural practices. It promotes environmentally friendly farming techniques and ensures that its operations contribute to the long-term health of the environment.
RESEARCH PARTNERSHIPS
The company purposefully collaborates with environmental scientists and agricultural researchers to study the effects of climate change on fruit production and develop strategies to mitigate these impacts.
In addition, Culdevco actively participates in industry associations and collaborates with other stakeholders to advance the interests of the deciduous fruit sectors. These various projects and investments underscore the company’s holistic approach to advancing the industry.
“By leveraging cutting-edge technology, promoting sustainability, expanding our global footprint, and engaging with our strategic partners in the Northern Hemisphere, the company continues to drive innovation and growth in the market.
“In today’s economy, our farmers must remain competitive and agile, adapting to all aspects of the agricultural industry. Therefore, the varieties they plant must be specifically chosen for their competitive market advantage and the return on investment (ROI) they offer,” she proclaims.
This goal aligns with Culdevco’s rich history of success in commercialising and marketing fruit varieties.
For example, the company’s pome and stone fruit varieties are among the top 10 best cultivators for exporting in the world.
Evidently, the company strives to become more dominant in international markets by commercialising fruit varieties that have proven successful in SA and building on the solid foundation established over the past 20 years.
“To achieve this, it is crucial to have a thorough understanding of climate change and its impact. Consequently, Culdevco remains optimistic and committed to innovation, particularly when adopting new technologies,” Anderson concludes.
BAKING
Known as the King of Doughnuts, we speak to Founder and household baking name, Matthew Jones, about the Bread Ahead story as it goes from strength to strength in Dubai and expands rapidly throughout the region
Writer: Jack Salter
Based at the centre of London’s vibrant food scene in the renowned Borough Market, Bread Ahead has become a destination for foodies across the globe.
The modern British bakery is owned and run by Matthew Jones, who founded Bread Ahead in 2013 with a mission to bring quality baking to the masses.
“Initially, I began with a market stall, baking bread in a friend’s bakery,” he recalls.
“Bread Ahead started with just three products – white sourdough, wholemeal sourdough, and chocolate
Royalty
brownies. It was very simple, but over the years we expanded our range. Our speciality is sourdough, but our doughnuts are also a significant highlight, often described as world-rocking.”
From its humble beginnings, the company has risen like a loaf of bread to enjoy global expansion and sales success, growing from a team of four to 135 staff members.
The brand has since opened a further five sites across the capital, including Pavilion Road in Chelsea which also houses its Tea House upstairs, Bromley, South Kensington, and a large 14,000 square foot (sqft) bakery in Wembley Park.
GLOBAL EXPANSION
Bread Ahead has also recently expanded into the Middle East, where it now has locations in Dubai, Jeddah, and Riyadh.
The Middle East expansion has been highly successful, although it initially took the company time to find the right partner.
“We eventually partnered with the Bugshan family, which led to the opening of several bakeries across the region. Our first location in Jeddah marked a significant milestone,” Jones states.
Over the next three years, Bread Ahead intends to open an additional 35 bakeries in the region, expanding into Kuwait, Qatar, Bahrain, Egypt, Morocco, and other cities.
There are also advanced plans in Asia, where it aims to have opened 50 bakeries by the end of 2025.
“We have signed our first market there, which will be revealed soon. We are looking at Singapore, Taiwan, South Korea, and possibly India,” reveals Jones.
Bread Ahead is additionally planning to open a bakery in New York next year and is currently searching for a site in either Manhattan or Brooklyn.
“This will be a significant step in our growth. Finding the right location is crucial, much like how Borough Market was for us.”
Royalty
“OUR SPECIALITY IS SOURDOUGH, BUT OUR DOUGHNUTS ARE ALSO A SIGNIFICANT HIGHLIGHT, OFTEN DESCRIBED AS WORLD-ROCKING”
– MATTHEW JONES, FOUNDER, BREAD AHEAD
IN-PERSON AND ONLINE WORKSHOPS
After securing its first site in Borough Market, the Baking School was launched by Bread Ahead in 2014, designed to show the public just how easy baking good bread can be.
The school is home to ever-popular workshops led by Bread Ahead’s masterful tutors, who offer an insight into proper artisan baking.
With a variety of bread, pastry, cake, and doughnut making classes to join in, beginners and seasoned bakers alike can learn from the experts’ experience and guidance to develop the techniques and skills they have honed over the years.
“We focus heavily on education, with teaching baking being central to our mission,” outlines Jones.
As well as hosting weekly in-person workshops at its Baking Schools,
Bread Ahead celebrates seasonality, fundamental cooking skills, and cuisines from around the world through its online culinary school, The Kitchen, whose expert chefs run a number of live online workshops.
In the UK, Bread Ahead now has over 40 different in-person and online baking and cooking workshops, along with a wide selection of live online workshops in Dubai.
“Our online baking classes are an extension of our COVID-19 pandemic pivot when we took our teaching online,” he tells us.
Indeed, Jones himself ran free daily online baking classes for a whole year in lockdown, which proved to be extremely popular and, at one point, had 8,000 live viewers.
“It’s a way to connect with a global audience and keep them engaged with the brand. I see online classes
becoming increasingly important as we expand this offering.”
SOCIAL MEDIA REPUTATION
Bread Ahead’s social media presence and reputation also exploded during the pandemic, helping it to become a global brand as people travel from far and wide to try the company’s iconic baked goods.
“As travel resumed, we saw customers from all over the world visiting our Borough Market and Pavilion Road bakeries,” Jones observes.
“People come from places like Mexico, South Korea, Japan, Taiwan, and the US, particularly for our famous crème brûlée doughnut.”
In Borough Market alone, Bread Ahead is known to easily sell over 1,000 crème brulee doughnuts in one day and more than 20,000 in a month – and that’s just one of its flavours.
Despite its international attention and presence, however, Jones remains very grounded.
“I am in the bakery every day, connected to the business. It’s essential to stay in touch with the community, staff, and operations,” he concludes.
“Being hands-on is crucial for a bakery’s success, ensuring I can taste, experience, and contribute to its development and growth.”
A gastronomic extravaganza, the National Geographic Traveller (UK) Food Festival in London is a food lover’s paradise that recently celebrated its fourth annual showcase. We look into the highlights of the star-studded event and what to expect for the upcoming year
Writer: Lauren Kania
After three wildly successful years, the National Geographic Traveller (UK) Food Festival came back to London this summer for the fourth edition of the beloved festival to satiate participants who were increasingly hungry for its return.
Offering an array of culinary tutorials, tasting sessions, live cooking demonstrations, and more, the 2024 event took place at London’s Business Design Centre from 20th-21st July, bringing together food lovers, brands, and industry professionals alike.
Brought to the public by National Geographic Traveller (UK) and Food by National Geographic Traveller
(UK), the festival welcomed over 7,000 foodies across two days, offering visitors the chance to experience a world-renowned lineup of international chefs and expert food writers.
The event invited guests to experience the flavours of the world through wine tutorials, food photography workshops, culinary masterclasses, interviews with acclaimed cookbook authors, a vibrant exhibition floor, and countless more opportunities.
With sponsors that included Atavi, Kenwood, Trailfinders, and Laithwaites, the festival was organised
by APL Media – publisher of the National Geographic Traveller (UK) titles – and boasted a lineup consisting of some of the most exciting names in modern gastronomy.
Nadiya Hussain, TV chef, bestselling author, and winner of the sixth series of the Great British Bake Off, served as the festival’s headliner and was accompanied over the weekend by a host of big-name food personalities, such as Matt Tebbutt, Ravneet Gill, Theo Randall, Richard Corrigan, Olia Hercule, and Nisha Katona who made her festival debut by preparing her mouthwatering Bengali prawn curry in front of a live audience.
This globetrotting celebration of the world’s most exciting culinary destinations attracted thousands of food connoisseurs, promptly asserting itself as a fixture on the UK festival calendar with its blend of world-class street food, hands-on workshop experiences, and highprofile main stage schedule.
The 2024 edition of the event swifty proved to be an unforgettable adventure, highlighting the marriage of international cuisine and culture through gastronomic innovation, community, and the most time-tested and beloved tradition of all – cooking together in the kitchen.
PHOTOGRAPHS BY C3 AND JASON PURPLE FOR THE NATIONAL GEOGRAPHIC TRAVELLER (UK) FOOD FESTIVAL
WATCHING CULINARY MASTERS IN ACTION
When it comes to food, there is nothing better than watching culinary greatness in action.
The festival offered guests the opportunity to watch gastronomic masters at work through its two masterclass theatres, in which chefs showcased some of the world’s most interesting and exciting cuisines via live cooking demonstrations, allowing participants to expand their repertoires and delve further into the culture of each dish and subsequent region.
Secrets of international and exquisite dishes were unlocked
through these in-depth tutorials that invited visitors to pull up a seat and uncover techniques and ingredients from some of the most fascinating culinary destinations and even sample some of the finished dishes.
Alongside these masterclass sessions and demonstrations from expert chefs, festivalgoers had the unique opportunity to explore the Marketplace, which offered everything needed to add a splash of taste to a pantry, including chocolate from Pure Rainforest Chocolate, fresh pasta and homemade sauce from Nonna Tonda, fruit and vegetables from Riverford Organic Farmers, Caribbean craft rums courtesy of Kromanti, speciality
coffee made with beans from Ngopi, Indonesian sambal pots from Dapur CUK, and much more.
This wealth of international products offered a one-stop shop of artisanal produce and food brands for anyone looking to bring the world’s flavours to their own cupboards.
Tucked away from the boisterous commotion of the festival floor, the Speaker’s Corner provided a platform for food writers and culinary trailblazers to engage in an intimate sit down with hosts Farida Zeynalova and Alex Outhwaite to discuss the success and inspiration behind their latest cookbooks.
These in-demand culinary authors provided listeners with valuable insights into the desirable world of food editing, crafting, and publishing, inspiring many to experiment and document their gastronomic adventures.
Visitors would have been amiss to not experience the perennially popular area that was the Wine and Spirits Theatre, which remained a hub of activity throughout the entirety of the weekend.
Here, ticketholders were invited to sample the best from wine destinations around the world, such as the Czech Republic, Portugal, and Georgia, while theatre sponsor Laithwaites invited them to sip their way around the globe in six wines and myriad sumptuous summer cocktails.
Experienced and budding photographers alike were able to glean the tools and know-how necessary to capture magazineworthy food images under the guidance of passionate and wellversed experts.
Both of these new opportunities proved to be wildly successful, selling out well ahead of the show and promising many more experiences to come in the following years.
A GASTRONOMIC ADVENTURE
New to the 2024 festival lineup was the introduction of a series of tasting sessions, where field experts showcased high-quality chocolate from around the world, a glorious selection of British cheeses, and classic Latin American cocktails.
Additionally, for the first time, eventgoers had the opportunity to perfect their photography skills through the all-new Food Photography Workshops by booking a session either with Charlie Richards, who discussed how to enhance photography techniques in the studio or at home, or with Giulia Veridinelli to learn how to shoot jaw-dropping food photos on the go.
From travel companies and tourist boards to artisan producers and craftspeople, the festival has become an annual meeting place for a diverse range of both exhibitors and visitors, all hungry for the opportunity to experience the ingredients, techniques, and traditions that define the world’s most exciting culinary destinations.
The internationally renowned festival is set to return to London’s Business Design Centre in 2025 with a brand-new lineup of chefs, authors, culinary experts, and food enthusiasts, offering flavour-seekers yet another chance to taste the wonders of the world.
Make sure to buy tickets ahead of time to embark upon this gastronomic adventure of a lifetime and find yourself immediately transported to locations around the globe through generous scoops of gelato, fusion bao buns, Brazilian picanha steaks, gloriously decadent brownies, and so much more at the National Geographic Traveller (UK) Food Festival.
BOTTLING BRILLIANCE
Coca-Cola Europacific Partners Papua New Guinea has amassed a proud history as a local bottler, with a focus on beverage products, pushing boundaries, blazing trails, and creating possibilities for more than 100 years. We get the full story from Sales and Commercial Director, Tim Solly
Writer: Ed Budds | Project Manager: Ben Weaver
On 8th May 1886, Dr John Pemberton brought his perfected syrup to Jacobs’ Pharmacy in downtown Atlanta, US, where the first ever glass of Coca-Cola was poured.
From that one iconic drink, the company has evolved into a comprehensive beverage behemoth. Today, more than 2.2 billion servings of its drinks are enjoyed in more than 200 countries and territories each day.
The brand, whose first official advert read “Coca-Cola. Delicious! Refreshing! Exhilarating! Invigorating!”, has since become one of the most prolific successes in marketing history, enjoying global fame as well as having a notable and major impact on popular culture and society.
A crucial component of this worldwide industry titan is Coca-Cola Europacific Partners (CCEP). Serving customers in 29 countries, CCEP’s dedicated team of 33,200 employees work together to make, move, and sell some of the world’s most loved soft drinks.
As a global business and one of the leading consumer goods companies in the world, CCEP helps its 1.75 million customers grow and constantly invests in exciting new products, innovative technologies, and fresh ideas.
This positive approach helps to delight the 600 million people who enjoy CCEP’s drinks every day, as it combines the strength and scale of a large, multi-national business with the expert, local knowledge of the customers served and communities supported. In this way, CCEP remains international in presence but local at heart.
As a crucial cog in this vast machine, CCEP Papua New Guinea (CCEP PNG) is one of the largest manufacturers and distributors of
Tim Solly, Sales and Commercial Director
A PROUD HISTORY
“Beginning life in 1904 as British Tobacco Company Limited, we began diversifying early with the purchase of a printing company in 1909. By 1960, we expanded into packaging before moving into the Australian food and beverage industry in 1963.
“It was during World War II that thousands of Australians had been introduced to a great new drink by American troops. Of course, that drink was Coca-Cola, and by 1965, the brand was a household name. It was then that the face and path of our company changed forever, with the purchase of Coca-Cola Bottlers Pty Ltd in Perth.
“In 1977, we became Allied Manufacturing and Trade Industries Limited (AMATIL), a name change that ushered in a new era for the business.
“Our entry into Southeast Asia followed soon after in 1991 with the formation of two strategic joint ventures in Indonesia and the acquisition of the two major Coca-Cola bottling operations in PNG. Over the next decade, we would further consolidate this position in Indonesia, expanding our operations in Australia, Fiji, and New Zealand.
“As the 1990s came to a close, we split the organisation into two entities, demerging our European interests and creating a new listed European bottler, Coca-Cola Beverages Plc.
“In 2021, Coca-Cola AMATIL became part of CCEP.”
– Tim Solly, Sales and Commercial Director
soft drinks in the country and is proud to help over 19,000 customers across PNG grow their businesses.
“We are the face that makes our nation’s favourite beverage brands a reality. Firmly invested in our local economy and the communities we love, our focus is on building portfolios defined by relevance and choice,” introduces Tim Solly, Sales and Commercial Director at CCEP PNG.
“Our range of beverage brands includes the iconic Coca-Cola, CocaCola Zero Sugar, Sprite, Fanta, Solo, Schweppes, Bu Energy, Minute Maid Refresh, and Nature’s Own Water,” he adds.
PNG’s fast-moving consumer goods (FMCG) sector is a challenging industry to be involved in given the current volatility within the nation, which extends to areas such as electricity supply and law enforcement.
“Our business has become highly resilient, and while we face challenges on a daily basis, we take this in our
stride and are proud to ensure that we are able to produce, distribute, and sell high-quality, world-class products all year round. Despite this challenging environment, we have a safety-first mindset and have had 640 days incident-free as an organisation,” he enthuses.
GREAT PRODUCTS, EVEN GREATER SERVICE
CCEP PNG is proud of the unrivalled portfolio of brands that it now locally produces, packages, sells, and distributes to consumers every day.
“Our success is built on great people, great service, and great beverages. We want to deliver sustainable growth, create value for all our stakeholders, and build a better future for our business, communities, and the planet,” acclaims Solly.
In CCEP’s PNG operations, the company now boasts 545 employees, two production plants, and four distribution centres across the nation.
Professional solutions, personal service
ABOUT US SERVICES
The Corps (PNG) Ltd has been providing security solutions in PNG since 1996 to some of the most high-profile clients in PNG.
Corps Security has successfully provided these services to range across finance (particularly the banking industry), diplomatic, commercial, retail, construction, and industrial sectors.
Corps Security is accredited with both ISO 9001:2015 and ISO 18788:2015 Certifications. We are committed to upholding only the highest of standards in compliance with our ISO accreditation, local & international laws and environmental & humanitarian policies.
CONTACT
Secured Transport - VIP and Staff
Security Escorts - Armed and Unarmed
Static Guarding & K9 Units
Vehicle / Personal Tracking, Monitoring and Response
Workshop Services and Fleet Management
Site Risk, Safety and Security Assessments Port
Keen to capitalise on this forward momentum, CCEP PNG’s core priorities are to ensure that it continues to build both the business and its people while maintaining a strong focus on sustainability. As such, the company is focused on going carbon neutral across its total value chain by 2040.
Other key focus points include expanding the company portfolio to ensure it provides comprehensive beverage choices to customers today and into the future – through both
“OUR SUCCESS IS BUILT ON GREAT PEOPLE, GREAT SERVICE, AND GREAT BEVERAGES. WE WANT TO DELIVER SUSTAINABLE GROWTH, CREATE VALUE FOR ALL OUR STAKEHOLDERS, AND BUILD A BETTER FUTURE FOR OUR BUSINESS, COMMUNITIES, AND THE PLANET”
- TIM SOLLY, SALES AND COMMERCIAL DIRECTOR, COCA-COLA EUROPACIFIC PARTNERS PAPUA NEW GUINEA
sugar and diet products.
“We are constantly reviewing our production, logistics, and sales network to ensure we have the right focus across the right areas and are resourced appropriately to meet the demand for today and tomorrow,”
Solly explains.
“While we believe we are an employer of choice in PNG, we also want to ensure we are constantly evolving our employment offering to secure the best talent in the market,” he cites.
The annual Business Conference that Is aimed of seeking alignment of business priorities for the year. The 2024 conference involved the Country Leadership Team and Senior Managers across CCEP PNG and was held in March 2024. The annual Sales and Marketing Conference is also held each year to align the Commercial Team on Coca-Cola promotions for the year. CCEP PNG offers specific leadership training programmes to cater for leaders across the business.
FABS is a project management, design and construction company, servicing clients throughout Asia, Africa, Middle East, Australia and the Pacific Islands. FABS has been operating in PNG for over 16 years. During this time, FABS has developed a service offering that is unique to the local market for their key business units:
The FABS difference in the marketplace is their fully integrated business model which incorporates consultancy, design, engineering, specialist process engineering, project management, construction management and turnkey project delivery. As a market leader in end-to-end project delivery, FABS is the partner of choice delivering complex projects in challenging locations for a quantifiable track record of multinational corporations. www.fabs-international.com
SUSTAINABILITY AT THE CORE
CCEP PNG places sustainability at the heart of its business while creating value for its customers. Thus, the company is changing the way it runs the business to limit its impact on the climate and environment, and to equally give back to the communities it works in.
As the nation’s leading beverage manufacturer, CCEP PNG believes it possesses a responsibility to ensure a long-term commitment to the
“OUR ULTIMATE GOAL IS TO HELP COLLECT AND RECYCLE THE EQUIVALENT OF ONE BOTTLE FOR EVERY BOTTLE WE BRING TO THE MARKET BY 2030”
- TIM SOLLY, SALES AND COMMERCIAL DIRECTOR, COCA-COLA EUROPACIFIC PARTNERS PAPUA NEW GUINEA
sustainability of its packaging.
Packaging waste is a major, ongoing challenge; to tackle this, the business has partnered with Branis Recycling to collect polyethylene terephthalate (PET) plastic beverage bottles to prevent them from entering landfill, waterways, or harming the broader environment.
“Our ultimate goal is to help collect and recycle the equivalent of one bottle for every bottle we bring to the market by 2030,” Solly sets out.
“However, we cannot achieve our goals alone; it requires collaboration between industry, the public sector, and civil society to address plastic waste,” he stresses.
At present, CCEP PNG is working with different stakeholders in Port Moresby to raise community awareness on protecting the environment and how this collection programme contributes to the ultimate goal of maintaining a healthy planet.
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ASSEMBLING AN UNBEATABLE TEAM
Every year, CCEP PNG takes the opportunity to acknowledge and reward its employees for their unwavering commitment, celebrating milestones in five-year increments.
This year, the company had the honour of celebrating a remarkable 1,055 years of service collectively, contributed by employees from various departments across the PNG business.
Solly believes that the dedicated and hard-working people at CCEP PNG represent the heartbeat of the entire operation, and as such, the company wants to develop and evolve its team members to allow them to grow in parallel with the business.
“We offer development opportunities that are centred around on-the-job experiences and projects, mentorship, and formal education
programmes,” he elaborates.
“We have also developed and run localised technical academies in sales, manufacturing, and logistics to ensure that our people are equipped to undertake the roles that they hold and to use this as a springboard for future career growth.”
Alongside this, the company runs intern, graduate, and apprentice programmes with the intention of building the youth of today to be the leaders of tomorrow.
Furthermore, to drive, develop, and promote leadership at all levels, CCEP PNG’s matrix of development sessions help guide its people through the complexities of operating in a country like PNG.
“In addition to this, to support our diversity agenda, we also have a very specific and discreet leadership initiative called the FACE programme that aims to develop and support females throughout our business,” Solly expands.
Undoubtedly, CCEP PNG is always looking for innovation to drive business growth; as such, it has sown the seeds for many exciting plans over the next years.
In particular, CCEP PNG is looking forward to joining the celebrations of PNG’s 50th independence anniversary in 2025, which will serve as a perfect summation of both the nation and the company’s growing prosperity and ever-enhancing legacy of success.
Tel: Lae Head Office – 737 31900 dbengo@ccep.com www.cocacolaep.com
TalentLink Limited
Spirit to Serve
RAISING THE BAR
Solomon Breweries has served islanders with refreshing lagers for the past three decades. Its Country Manager, Gilbert Rothmaier, shares the company’s success story
Writer: Rachel Carr | Project Manager: Liam Pye
The archipelagic state of the Solomon Islands is situated in the southwest Pacific Ocean, and its capital, Honiara, in the unspoilt and uncrowded pristine paradise, is home to Solomon Breweries, the country’s first brewery.
Established in 1993, Solomon Breweries plugs into an untapped market, producing quality beers with a range of premix beverages.
The first brand Solomon Breweries introduced to the market was SB Lager, whose full-bodied taste was relaunched in a can with a frigate bird design in 2015 – locally recognised as the symbol of the Solomon Islands.
The award-winning SolBrew Lager
soon followed and has become an iconic local premium beer brand.
With Canoe Lager launched in 2015 as the go-to for a day at the beach, it developed into the country’s numberone mainstream beer brand before Canoe Blue was added to Solomon Breweries’ portfolio as a light beer.
Alongside providing people with some libation, 98 percent of the company’s workforce are Solomon Islanders, whilst only two percent are expatriates.
“Our employees represent all the different provinces, ages, and religions in the country. However, we have a young talent pool, and a strong percentage of our workforce
are women, which happened organically. It’s a natural process for us,” introduces Gilbert Rothmaier, Country Manager of Solomon Breweries.
Driven by talent as well as a code of conduct, Solomon Breweries’ HR department has enforced a domestic violence policy.
“We have a platform where you can report harassment and discrimination. This is an organisation where we discuss issues freely; for example, on International Women’s Day this year, we had a session where young women spoke about the obstacles they experience on a daily basis.
“Stood before their colleagues, they shared that their male counterparts don’t listen to them or take them seriously because of their gender or their age. This generated great discussion amongst all the staff; opening that dialogue enables us to work to become a better place,” Rothmaier informs us.
“POSITIONED IN THE PACIFIC, WE HAVE ENVIRONMENTAL TARGETS AND SEE THE REAL-LIFE IMPACT OF PROBLEMATIC WEATHER PATTERNS. THE SEA LEVEL IS RISING, SO THE TARGET WENT FROM BEING CARBON NEUTRAL IN 2021 TO NET ZERO BY 2030”
– GILBERT ROTHMAIER, COUNTRY MANAGER, SOLOMON BREWERIES
OPENING THE DOOR
Today, Solomon Breweries is part of the Dutch multinational brewer, Heineken, currently the secondbiggest beer company in the world, and as such, it significantly invests in processes, procedures, and policies to uphold standards.
“Each operating company must make funding available to ensure businesses comply with local laws or the mother company policy.
“Additionally, the production side also has rigorous standards, so when an international organisation such as
Heineken enters a small country like the Solomon Islands, it is a challenge to ensure we meet its requirements,” Rothmaier expresses.
Solomon Breweries unveiled Heineken as an extension of its portfolio at its 20th anniversary celebrations in 2013. The move gave Solomon Islanders a wider choice of beverages, and as the company already had a strong reputation, it was perfectly placed to introduce a brand with global status.
Despite the various challenges of working with a giant of the brewing
Gilbert Rothmaier, Country Manager
With
Plastic ban talk
Officials and participants at the opening of the Melanesia Sub-regional Private Sector Climate Finance Workshop
Export training MoU Signing
CEO, Pamela Alamu delivering her opening remarks
world, SolBrew Lager received gold at the 61st Monde Selection Awards in 2022.
Monde Selection offers a comprehensive evaluation of consumer products within the culinary, health, and beauty spheres by the International Quality Institute, founded in 1961 in Brussels, Belgium. Therefore, the esteemed and respected award is a testament to SolBrew Lager’s passion for quality and high standards.
“When I have invited people to the brewery for a tour, they are in awe of the equipment as they don’t realise the level of standards that we have to maintain to ensure that the first
SOLOMON BREWERIES FACTS AND FIGURES
121 direct employees
1,200 indirect employees
SBD$41 MILLION in excise payments to the government last year
SBD$1 MILLION in Pacific Games sponsorship
SBD$150,000+ in annual community sponsorships and donations
SBD$570,000+ worth of free organic by-product deliveries to smallholder pig farmers, including volunteer hours, free spent grain, and delivery
40 PERCENT of women in leadership roles
98 PERCENT of total waste goes to farming (bio by-products)
120 hectolitre (HL) production capacity
12,000 cans per hour packaging capacity
10,000 bottles per hour packaging capacity
bottle brewed is always to a required specification,” reveals Rothmaier.
Every year, Heineken conducts a climate survey; although it is not mandatory, everyone is encouraged to participate. The company requests to see what the climate is around the business, and usually, around 96 percent of employees comply.
“The results are overall quite promising. We engaged with Heineken and some other world-class breweries; the outcome is that we focus on any shortcomings and look forward to the next survey,” he notes.
JOURNEY TO NET ZERO
“Positioned in the Pacific, we have environmental targets and see the real-life impact of problematic weather patterns. The sea level is rising, so the target went from being carbon neutral in 2021 to net zero by 2030,” Rothmaier explains.
Unfortunately, the COVID-19 pandemic impacted the progress of one
of Solomon Breweries’ major projects.
The SBD$12 million wastewater treatment plant suffered a setback when the supplier could not complete the final phase, as travel was interrupted during this tumultuous time.
“We are now at the site acceptance testing stage of the wastewater treatment plant after the country was in total lockdown until February last year. That is our biggest project, but we also have a solar energy venture that has been negatively affected by the COVID-19 pandemic,” he adds.
The solar panel project already has designated roof space, totalling around USD$400,000 of investment, aligning with SolBrew’s net zero journey.
“All breweries need to move towards renewable energy such as solar or a hydroelectric system. We had to change some of the previous projects due to the COVID-19 pandemic, so we plan to install the solar panels by Q3 2024.”
In the task of beer making itself, there is a CO2 recovery plan, meaning it is recouped and cleaned in the production process, then put back and packaged for reuse.
“Our commercial fridges in bottleshops are the latest in terms of compliance, due to investment in suppliers that meet green standards and are 100 percent greener due to investment in Heineken fridges. Moreover, the electricity consumption from the fridges we supply to our distributors is efficient,” shares Rothmaier.
BREWING A BETTER WORLD
In 2019, Solomon Breweries won the top Heineken Asia Pacific Corporate Social Responsibility (CSR) award for the Zero Waste initiative, where waste is being recirculated into communities for other uses. For example, Brewer’s Grain – an organic by-product of brewing – is provided for free to smallholder pig farmers. This reduces
the cost they pay for pig feed to as much as 50 percent. The company beat other Heineken operations to the award in the region.
PARTNERSHIP PROGRAMMES
Solomon Breweries is a serious investor in community projects, one of which is its partnership with pig farmers, where staff and trucks deliver all the spent grain and yeast, the by-product of brewing beer, from the company’s facilities to the farmers.
“There is a lovely story behind this partnership; all our waste was initially 100 percent going to landfill. We have initiated a pig farming programme, where we buy piglets to start the farmers off and then supply the by-products,” Rothmaier outlines.
Thus, the programme saves farmers money as Solomon Breweries supplies the pig feed. Alongside the pig farm venture, the company engages with the community in other ways by supporting organisations such as the Rotary and Red Cross, and sponsoring sporting bodies.
“Our people also give their time for free with volunteer hours. Furthermore, this is a win in terms of sustainability. We repurpose the ingredients used to make beer as fertiliser or animal feed. Beer is where 98 percent of the by-products come from, which equates to 700 tonnes,” states Rothmaier proudly.
The company’s CSR programme, Brewing a Better World, focuses on five key areas: responsible consumption, water efficiency, zero waste, community, and reducing CO2
“We have CSR targets that range from ensuring human rights to focusing on staff. CSR is not a checklist, but a skill,” surmises Rothmaier.
Solomon Breweries always identifies local talents and offers opportunities to develop and set them on a sturdy career path.
Two of Solomon Breweries’ top employees are presently on a short-term upskilling assignment in Papua New Guinea (PNG) to obtain a different perspective on brewing and experience a bigger operation.
“I have been in the business myself for around 15 years. It is a great place to work; we are very family-oriented and focused on employee welfare and well-being.
“What I find working in the beer industry is that at least 60 percent of the workforce have been in this space for more than five to 10 years, which says a lot about the work environment,” Rothmaier observes.
“WE HAVE CSR TARGETS THAT RANGE FROM ENSURING HUMAN RIGHTS TO FOCUSING ON STAFF. CSR IS NOT A CHECKLIST, BUT A SKILL”
– GILBERT ROTHMAIER, COUNTRY MANAGER, SOLOMON BREWERIES
Around three to four staff members at Solomon Breweries have been with the company for 30 years – making them as old as the brewery. The length of time that people tend to stay in the industry and the brewery itself illustrates how Rothmaier feels about his position.
30 YEARS OF BEERS
The iconic SolBrew bottle has had a limited-edition label revamp this year. Its new label, which encompasses the Pacific Games, a multi-sport event held every four years among athletes from Oceania also celebrates the brand’s 30th anniversary.
Looking towards the coming years, Solomon Breweries wants to concentrate on the people side of the operation, particularly in the supply chain. All of Solomon Breweries’ key supplies are delivered from overseas.
“Our key ingredients and materials are sourced from Indonesia. To contextualise, the Solomon Islands relies on imports for everything; for example, unlike Fiji and PNG, we don’t
produce commodities such as sugar,” Rothmaier elaborates.
With investments in solar energy and the wastewater treatment plant being commissioned, the company is keen to reap the benefits of its projects as the Solomon Islands has the highest power tariffs in the world.
“It is quite challenging to operate a business of this size in an expensive country. As we are within the manufacturing space, it is critical to ensure that we observe the guidelines and deliver top-quality products,” he sets out.
Given the current economic situation, the company is focused on operating a sustainable business as efficiently as possible.
“We are concentrating on sustaining our impact on the economy. We also want to obtain the talent the country has to offer, and with our investments, we are ensuring we have the equipment ready for the future,” Rothmaier concludes.
SOLOMON BREWERIES info@solbrew.com.sb
EMBODY THE SPIRIT OF THE LION
As the first brewery established in Sri Lanka, Lion Brewery has paved the way for the country’s alcoholic beverage industry for over a century. We speak to Madhushanka Ranatunga, Chief Sales and Marketing Officer, about the brand’s iconic history and vision for a delicious future
Writer: Lauren Kania | Project Manager: Ben Weaver
Beer brewing – the journey from grain to glass – is a timeless art that has painted itself across a plethora of cultures, having pleased the palettes of both the commoner and members of royalty alike.
A drink that is truly as old as time, the spirit of brewing, in all of its flavours, styles, and traditions, endures as an intrinsic way to bring people together.
This symphony of science and passion can be traced all the way back to the ancient Egyptians,
Mesopotamians, and early European tribes, each with their own unique blends of herbs, spices, and even fruit.
Madhushanka Ranatunga, Chief Sales and Marketing Officer at Lion Brewery in Sri Lanka, has always been intrigued by the eternal charm of making drinks.
Having worked with global alcoholic beverage (alcobev) brands for over 20 years, Madhushanka began his career in tea tasting, where his interests
then developed further into exploring tasting notes across a variety of beverages.
“My motivation to be within the alcobev industry stems from my passion for craftsmanship, recognising market opportunities, exploring and innovating within the sector, and a fascination with the science and artistry of crafting distinctive alcoholic beverages,” he opens.
This captivation with complex flavours and aromas, the commitment to sustainability and ethical sourcing, and the opportunity to contribute to the social aspects of enjoying beverages in myriad settings, are all instrumental in making a company like Lion Brewery a household name.
“The most important and exciting component is how global alcobev brands have been able to build a deep emotional connection and loyalty with their customer base through meaningful storytelling, personalised interactions, and unique brand identities that differentiate them, like that of Lion Brewery.”
BEER PORTFOLIO
Lion Brewery, originally named Ceylon Brewery, was the first brewery established in Sri Lanka 175 years ago in 1849.
Madhushanka Ranatunga, Chief Sales and Marketing Officer
As the country’s most popular beer brand, anyone who orders a drink in Sri Lanka is sure to recognise the iconic label which bears a lion’s head.
A hit among locals and tourists alike, Lion Brewery operates a plant that brews over 1.5 million hectolitres of beer annually for two big labels, Lion and Carlsberg, which are bottled and canned in the suburb of Biyagama.
The company boasts a variety of different brands in its portfolio, including Lion Lager, Lion Stout, Lion Strong, Lion Ice, Carlsberg Pilsner, Carlsberg Special Brew, Carlsberg Smooth Draught, Somersby, and Guinness.
“Lion Lager is our company’s master brand, setting the tone for the rest of the portfolio. Classified as a mild beer (less than five percent alcohol), it has become associated with the great outdoors and the core values of leadership, local pride, and adventure,” expands Madhushanka.
Lion Ice is the latest light beer to be added to the portfolio, having been launched with the intention to innovate from every angle.
LION BREWERY AT A GLANCE
175 years of brewing experience
ESTABLISHED by Sir Samuel Baker, husband of famous explorer
Lady Florence Baker
HEADQUARTERS in Biyagama, Sri Lanka
BREWS over 75 million litres of beer annually
300+ employees
MAIN BRANDS include Lion, Carlsberg, Guinness, and Somersby
“Packaged in a sleek can, it is the only product in our range that comes with two unique serving rituals using locally sourced ingredients. The “slice” ritual enhances the freshness of the beer with a combination of lime and mint; the “spice” ritual is a unique combination of burnt karapincha (curry leaves) and green chilli that packs the perfect punch.”
The Lion label, which is approximately 160 years old, is now exported to the US, Canada, the UK, Japan, the Middle East, Africa, and the Maldives. With its distinct values and worldclass quality, the company’s growing geographic footprint in the international beer market is delivering sustainable growth and margin to both the business and the supply chain.
BREWNOMIC VISION
Lion Brewery is dedicating itself to achieving sustainability initiatives, having set a multi-stage plan for the months and years ahead that is adjusted for output targets and environmentally-friendly objectives.
“A goal we have is to establish a strong sustainability agenda for the business. Since cans, which are made of aluminium, are a big part of the industry, we are working closely with third-party recyclers to ensure the lifecycle of our cans is a closed loop, which will play a pivotal role in the betterment of our planet for future generations,” explains Madhushanka.
The company has adopted a “brewnomic” vision, first conceptualised by mechanical
Suppliers of High-Quality Beer and Beverage Coolers and Service Providers
engineering company Steinecker, which is a supply concept for an energy self-sufficient, carbon-neutral brewery.
This idea centralises around breweries supplying their own energy by utilising residual materials accumulated during the brewing process, combining proven technology with a media supply that is gentle on resources.
This ultimately allows for companies like Lion Brewery to optimise their energy use, minimise
peak loads, and adopt a modular concept that can be independently implemented while benefitting the environment.
In addition to introducing more ecofriendly goals for a better future, Lion Brewery highlights the incredible work its 300+ employees do on a daily basis to help the company find continuous success, even after 175 years.
“We empower our staff by living our values. We work closely with them to invest in talent as this is the best way to shape the future of the business,”
enthuses Madhushanka.
“Our ethos is to maintain bestin-class services and products, and encourage cohesiveness in every aspect to ensure competition is kept at bay.”
As the second-largest taxpayer in the alcobev segment, contributing LKR70 billion during 2023 while injecting LKR16 billion into the local economy through the purchase of goods and services, the brewery is not only reaching these objectives but surpassing them.
“WHILE OUR NUMBERS AND TARGETS MAY CHANGE ANNUALLY, OUR KEY PRIORITY IS TO REMAIN THE MARKET LEADER, PROVIDE CONSUMERS WITH BEST-IN-CLASS PRODUCTS AND EXPERIENCES, AND DRIVE MORE FOCUS ON OUR SUSTAINABILITY AGENDA”
–
MADHUSHANKA RANATUNGA, CHIEF SALES AND MARKETING OFFICER, LION BREWERY
A GOLDEN FUTURE
Despite the extensive history that encompasses the art of beer making, there is still a plethora of excitement and innovation within the industry, especially in Sri Lanka.
“Comparative to the global beer market, Sri Lanka is still in a stage of infancy. There is therefore a lot of
FMCG ASIA AWARDS 2023
potential for the industry to expand in terms of product offerings, occasions, and experiences around beer,” comments Madhushanka.
To address these opportunities for expansion, Lion Brewery is working towards introducing a craft range of beers that will diversify its portfolio offering even further in the upcoming
Organised by Retail Asia, the FMCG Asia Awards is a prestigious event that celebrates the most outstanding companies in Asia’s fast-moving consumer goods (FMCG) industry.
The awards recognise industry pioneers and highlight the excellence of those who consistently introduce exceptional products, drive innovative initiatives, and execute remarkable projects.
Claiming the Gold Award in Product Packaging, Lion Brewery was recognised as one of the leading FMCG brands in the 2023 FMCG Asia Awards after the repackaging of the Lion brand portfolio and the roll-out of Lion Ice.
“For us to win this Gold Award is the best recognition of the hard work and dedication put in by the entire Lion Brewery team. With clear intent and purpose, we aim to continue building our iconic Lion portfolio to drive value and resonate with the changing behaviours of consumers while remaining true to our DNA,” Madhushanka excites.
years.
Additionally, the brewery is prioritising the continuation of its high standards, having won a slew of honours at the 2023 SLIM National Sales Congress (NASCO) Awards. It was also named Export Brand of the Year at the 2022 NASCO Awards, and won Product Packaging of the Year at the 2023 FMCG Asia Awards.
Ultimately, Lion Brewery is looking to continue its time-tested legacy by investing in its brands and strengthening its drink portfolio; building a strong innovation pipeline that will feature as a critical workstream to support international and domestic markets; and progressing people development and capacity building within the organisation.
“While our numbers and targets may change annually, our key priority is to remain the market leader, provide consumers with best-in-class products and experiences, and drive more focus on our sustainability agenda,” concludes Madhushanka.
The beer-making journey is not merely about the end product; it’s about the celebration of traditions, pushing boundaries, the joy of togetherness, and indulging in the very human act of creation.
Lion Brewery recognises the significance of this process and is proud to be a part of that journey.
Renowned in Malaysia for baked goods that heal the soul, Kenny Hills Hospitality Group has achieved enviable expansion and tremendous product growth. Kai Zen Au, Managing Director, tells us more
Located in the heart of Kuala Lumpur, Malaysia’s bustling capital, Kenny Hills Hospitality Group (Kenny Hills) has become a pioneer in the craft baked goods sector.
The company is home to some of the country’s most beloved baked produce, positioned as an upscale artisanal business that is an industry leader in the Malaysian market.
The organisation was founded in 2014 as a single-brand operator, simply known as Kenny Hills Bakers. Fast forward a decade later, and this humble establishment has experienced tremendous growth, now operating across five core business areas.
“There aren’t many independent, multi-brand food and hospitality operators in Malaysia, and few have achieved such accelerated growth as we have in recent years,” introduces Managing Director, Kai Zen Au.
Despite its recent sizeable scale, Kenny Hills remains committed to using artisanal approaches and techniques in food preparation, especially when it comes to baking and making coffee.
“These are extremely technical, labour-intensive skills that we rely on a great team of bakers, pastry chefs, roasters, and baristas to perfect, rather than choosing methods of commercialisation and mass production,” he expands.
Currently employing over 1,000 staff and serving millions across its entire footprint, the organisation is primed for evolving its operations from bakery and coffee products to the hospitality sector.
As such, the company’s restaurant and bar division expertly builds independent, high-end restaurant concepts.
Geographically, Kenny Hills is centred around the more affluent markets of Malaysia, including but not limited to Bangsar, Kuala Lumpur city centre, Taman Tun Dr Ismail (TTDI), and Bukit Tunku. The company’s name is a nod to the latter, as the region was formerly known as Kenny Hills and the site of its first location.
“We are currently concentrated within the Klang Valley area, with further growth in other vibrant states such as Penang later this year, followed by international expansion into key capital cities in Southeast Asia,” insights Au.
KENNY HILLS’ FIVE CORE BUSINESSES
• A food service company spanning nine brands and 21 locations, with additional locations in the pipeline.
• A food manufacturing wholesale business that specialises in baked goods, roasted coffee, ready-to-eat products, and fresh food.
• An events and catering management business.
• A consumer packaged goods business, launching soon.
• A coffee technical services and solutions business that helps other food operators set up their beverage department.
Sweet pastries
Kai Zen Au, Managing Director
Chocolate babka
Blueberry Danish
EMBRACING DIGITAL
In 2024, Kenny Hills will embark on an investment into greater digital technology, and e-commerce in particular. Kenny Hills is adopting more technology and new software to enhance overall efficiency and transparency in its back-end processes.
The importance of a strong digital sales base to the company is reflected by the launch of a custom-built mobile app, which creates a holistic digital ecosystem for the wider group and all its brands.
“Another key objective is the adoption of more automation and technology in certain aspects of the business, whilst maintaining a very labour-intensive approach to our artisan products,” Au expands.
ROOM FOR GROWTH
Kenny Hills’ trajectory of growth continues with the recent launch of four new brands in the newly established Tun Razak Exchange (TRX) shopping centre in the heart of Kuala Lumpur.
The company is proud to be a part of TRX as it is home to many new-tomarket brands, a 106-storey office building, a brand new 5-star hotel, and more.
“It was the first time we have opened four outlets in one month, which is even more impressive considering each concept was different.
“Two of these brands also occupy the most prime sites in the entire mall – two duplex units overlooking the largest rooftop park in Malaysia in a first-of-its-kind venture,” Au highlights.
Kenny Hills will continue to break boundaries in 2024 as its forays into Penang Island, off the west coast of the Malaysian peninsular. The company is excited to launch its flagship site in a standalone heritage bungalow, located on prime land.
With this penetration into a new geographical market, Kenny Hills plans to expand its repertoire in the region, launching Penang-based hotel groups to operate food and beverage components, breakfast lounges, and sell wholesale bakery products. There is
Lobster Yee SangKHBistro exclusive
also potential to introduce new brands in Penang over the space of several months.
Additionally, the company anticipates the acquisition of a new factory alongside its current production side. The new facility will increase Kenny Hills’ production capacity and formally introduce the company’s new manufacturing arm, Kenny Hills Manufactory.
Operational for over a year and a half, the facility’s success is down to word-of-mouth, garnering enough attention to keep the factory operational 24 hours a day. Furthermore, the facility will be pushing to receive its Halal licensing later this year, with all necessary certifications, such as
“THERE AREN’T MANY INDEPENDENT, MULTIBRAND FOOD AND HOSPITALITY OPERATORS IN MALAYSIA, AND FEW HAVE ACHIEVED SUCH ACCELERATED GROWTH AS WE HAVE IN RECENT YEARS”
– KAI ZEN AU, MANAGING DIRECTOR, KENNY HILLS HOSPITALITY GROUP
ISO22000 and Hazard Analysis Critical Control Points (HACCP).
In order to achieve recognisable expansion, the company works with local and international suppliers who add value to the overall supply chain.
“The last two years since the COVID19 pandemic have been difficult from a supply and price fluctuation standpoint, but due to our volume, we can ensure our products remain at a reasonable price for our customers,” Au states.
A PEOPLE FIRST CULTURE
Kenny Hills is passionate about cultivating ample conditions for employee growth as it strives to grow the next business leaders. The company offers its staff the resources, guidance, and direction to manage their teams and respective units.
“We celebrate entrepreneurial spirit, innovation, and optimism,” excites Au.
Furthermore, the demands of the company centre around finding and retaining incredible talent to lead all aspects of the business, which can be difficult in the hospitality sector.
“It’s a challenging place to work because of our pace and intensity, but you learn a lot and have plenty of opportunities to grow and upskill,” he adds.
In recognition of its staff base, the business holds quarterly recognition awards, in which it acknowledges the hard work of its employees across the entire scope of the organisation.
Additionally, Kenny Hills recently introduced an earned wage access programme, in which team members
can reap the added benefit of being able to access a small proportion of their salary before the end of the payroll cycle.
Looking towards the rest of the year, the company strives to continue nurturing its ongoing relationships with a multitude of organisations and charities that work with the homeless, impoverished, and orphaned.
Meanwhile, Kenny Hills also wishes to expand, develop, and enhance its existing infrastructure via the disciplined growth of its newest units.
This will cement the company’s position as a frontrunner in the food and beverage industry, and a master of operational expansion in Malaysia.
KHB Bukit Tunku (post renovation & relocation)
Peach Strudel - best seller
Takayama
BESTOWING CULINARY PLEASURES
OUE Restaurants seeks to deliver authentic dining experiences to a multitude of demographics and broad range of tastes. We make a reservation with Andrew Ing, COO, and discuss the range of innovative concepts that the company has developed
Writer: Ed Budds | Project Manager: Poppi Burke
The food and lifestyle division of OUE Limited, OUE Restaurants (OUER), is on a mission to meet and deliver new standards of exceptional dining that bring together a diverse range of clientele from across Singapore and overseas.
Its growing portfolio features a distinct host of restaurants and bars - from fine and bespoke, to fast and casual, aspiring to feed its customers in new and innovative ways.
Parallel to OUER’s impressive growth, Singapore has witnessed gradual and measured development, emerging as an internationally renowned city of commerce, with a constellation of prominent buildings now dotting its rapidly evolving skyline.
By both conceptualising and operating a broad spectrum of dining and lifestyle concepts that were dreamt up with the aim of creating authentic and
exceptional dining experiences that guests love, OUER, in a relatively short amount of time, has become a household name in Singapore’s bustling hospitality scene.
In this way, with a strong brand philosophy at its core, the company is striving to establish incredible fresh spaces for its visitors to create memories, discover new and classic traditions, and to fulfil a complete spectrum of desires which guests love and will revisit time and time again.
NAVIGATING CHANGING TASTES
The hospitality industry in Singapore continues to battle global issues such as inflation, staff shortages, and the ongoing recovery from the COVID-19 pandemic. However, another issue that the nation has encountered comes in the unexpected form of the strength of its own currency.
Andrew Ing, COO
The rigidity of the Singapore dollar means that when tourists visit from overseas, they often find services expensive and overpriced, which then affects restaurants and other establishments.
Singapore has a rising middle and affluent class of people with high disposable incomes, fuelling the dining-out culture and demand for both everyday and fine dining. Food and beverage spending is now viewed increasingly as a lifestyle activity rather than simply a necessity.
Furthermore, across multiple income segments, eating out is now considered an important part of social and professional engagements.
“Now, in Singapore, we are seeing more fine dining restaurants and Michelin starred chefs opening casual concepts that are more affordable,” introduces COO of OUER, Andrew Ing.
“Value is the big thing for me now as a strategy for our company, because
it doesn’t matter if you’re charging SGD$5 or SGD$500, you still need to deliver value to that guest,” he elaborates.
THE ESSENCE OF STREETSIDE SINGAPORE
Today, synonymous with its worldfamous chicken rice, OUER’s Chatterbox concept brings an authentic hawker dining experience to an elevated modern, convivial setting.
“Being the first to bring hawker food to a 5-star hotel, our dishes are made to be celebrated together in the spacious, light-filled comforts of today,” Ing reveals.
“We believe in the simple truth that food is the soul of society and eating is a sensorial affair. At the heart of each compelling dish is a history and a rich broth of heritage and culture,” he continues.
For over half a century, Chatterbox has upheld simple truths to bring joy
to what it serves. The chefs select the freshest local ingredients and let their true colours shine - each element plays an important part in Singapore’s history.
Flash back to 1971, and the OUE Limited dream was simple, but bold for its time: to bring authentic Singapore hawker food from the city’s streets, and into the comfort of a 5-star luxury hotel.
Today, the company’s menu has blossomed into a freewheeling tour of the nation’s multicultural food scene, devoted to capturing the flavours of street-side Singapore.
“Our dishes are seasoned with stories of yesteryear as our recipe evolved into its own ritual over time. As legends go, our chicken rice recipe evolved into its own ritual over the years - fiercely guarded and unyielding to the passage of time, resulting in flavours and textures that have remained consistent in the last 50 years.”
Hanare interior
Hanare Ebi Pasta
Hanare Unagi Kamameshi
REACHING NEW HEIGHTS
Other signature dishes include OUER’s lobster laksa and specialty king prawn hokkien noodles.
The concept provides a comfortable and contemporary space to ideally commemorate every occasion. Be it a celebration, business meeting, or an intimate event, the private dining room is available for customers to gather and create lasting memories.
Elsewhere in OUER’s impressive portfolio is its HighHouse concept, a transcendent day-to-night nightlife and culinary destination where music, art, flavours, and conversations seamlessly intersect atop one of Singapore’s tallest buildings.
“Offering unparalleled views of the Singapore skyline, HighHouse spans across Levels 61 and 62 of One Raffles Place. Inspired by flavours that thrive where land meets the sea, we celebrate
ingredients that are synonymous with communities from around the Pacific Coast,” Ing enthuses.
This impressive venue exists as the ultimate setting for meaningful connections, exceptional cocktail and culinary experiences, impeccable service, and memorable gatherings to flourish, coupled with a progressive soundscape by renowned and emerging music selectors from Singapore and across the region.
NOV – HighHouse’s opening, One Raffles Place, Singapore
2024 (UPCOMING)
AUG – Nova opening, One Raffles Place, Singapore
DFS signature sandwiches
DFS interior
“WE BELIEVE IN THE SIMPLE TRUTH THAT FOOD IS THE SOUL OF SOCIETY AND EATING IS A SENSORIAL AFFAIR. AT THE HEART OF EACH COMPELLING DISH IS A HISTORY AND A RICH BROTH OF HERITAGE AND CULTURE”
– ANDREW ING, COO, OUE RESTAURANTS
both internally and externally, adopting progressive human capital practices, and knowing how to build a strong brand,” he concludes.
Indeed, it is the strength of the OUER brand that continues to define its success and will surely lead to a continuum of prosperity heading into a bright future for the company.
design, entertainment, and hospitality industry visionaries to serve up exceptional experiences that push the boundaries of nightlife and dining,” he expands.
Specialising in Mod Pan-Asian flavours, HighHouse serves up a diverse selection of beverages and dishes that take diners on a diverse journey of cultures and dishes from all over South America, Oceania, and beyond.
This ground-breaking concept from OUER provides a perfect platform for a dynamic ensemble of emerging and established artists from across the
globe and transforms HighHouse into a vibrant transmedia space.
In this way, it is the variety and diversity of concepts, and the ability to cater to all tastes that separates OUER’s portfolio and continues to truly set the company apart.
“After 40 years in the nightlife and food and beverage industries, working in a variety of roles across a multitude of concepts, I have developed a strong foundation for the success of such businesses,” Ing divulges.
“This winning formula is based on three principles – applying a hospitality mindset to an organisation
Hashida
CHICKEN THAT RULES THE ROOST
World-renowned for nearly a century’s worth of Finger Lickin’
Good food, KFC is proud to be the second-largest restaurant chain in the world. We speak to Akhona Qengqe, General Manager of KFC Africa, about her inspirational career and the restaurant chain’s plans for an inclusive, sustainable, and delicious future
Writer: Lauren Kania | Project Manager: Ben Weaver
There are mysteries that have puzzled mankind for decades. Who built Stonehenge? Does the Loch Ness Monster really exist? Is there a sunken city of Atlantis?
However, the most intriguing and tantalising mystery of all is the KFC Original Recipe – a secret mix of 11
herbs and spices used to produce the franchise’s world-famous fried chicken, which is so mouth-watering and tender that it has captured the tastebuds of poultry connoisseurs for nearly an entire century.
In the late 1930s, Harland Sanders - better known as Colonel Sanders
– owned a gas station in Corbin, Kentucky, that became so well known for its pressure fried chicken, a unique cooking method at the time, that he ended up removing the gas pumps and building a restaurant in their place. That intimate, six-table restaurant marked the beginnings of KFC, the
world’s second-largest restaurant chain, now boasting approximately 30,000 locations in 150 different countries and territories globally.
One of the company’s most prominent markets is South Africa, where it established its roots in 1971 and has subsequently grown to
become the largest quick-service restaurant (QSR), with more outlets on the continent than any other fastfood firm.
“Most brands aren’t lucky enough to have world-famous food invented by a founder with an incredible story, but we are,” opens Akhona Qengqe,
General Manager of KFC Africa.
“KFC is a global brand with a rich, decades-long history of success and innovation. Today, while honouring our heritage, we remain committed to modernising Colonel Sanders’ vision by serving feel-good food at scale through inclusive, equitable,
“TODAY, WHILE HONOURING OUR HERITAGE, WE REMAIN COMMITTED TO MODERNISING COLONEL SANDERS’ VISION BY SERVING FEEL-GOOD FOOD AT SCALE THROUGH INCLUSIVE, EQUITABLE, AND SUSTAINABLE BUSINESS PRACTICES”
-AKHONA QENGQE, GENERAL MANAGER, KFC AFRICA
and sustainable business practices,” she prides.
WORKING AROUND THE ‘CLUCK’
Qengqe’s story is one of inspiration and unwavering dedication, having rapidly ascended through the QSR industry to become the company’s first female and first African General Manager in April 2023.
As someone who represents both the consumers and the workforce that encompass the fast-food restaurant sector, she has the unique ability to respond to challenges not just from an empathic perspective, but from lived experience.
Having started her career as a strategy analyst graduate in petroleum, Qengqe worked in various functions including real estate and convenience retailing before joining KFC Africa as a Development Director
in 2015, tasked with accelerating store growth inside the country and into sub-Saharan Africa, where KFC currently has a presence in 22 countries.
“Fast forward to 2017, I accepted an opportunity to lead the company’s diversity and inclusion agenda. It was in this role that I was able to truly bring life to what I believe is at the core of our strategy – unlocking people’s potential,” she divulges.
Continuing to break down barriers, Qengqe launched initiatives including the first women’s leadership programme, Women on the Move, and the KFC Ikusasa Lethu scholarship, a partnership with the independent school network, Curro Group of Schools, aimed at the most deserving students whose parents work at KFC Africa. The aim is to expand this programme into the rest of subSaharan Africa in the future.
In 2020, Qengqe was then appointed Chief People Officer, a role that allowed her to focus on bringing in and retaining great talent for the organisation and continue to lead the transformation agenda. Within this role, she ensured KFC Africa was representative of its customer base
and conducted business in a way that speaks to the heart of the nation.
“Now, as General Manager, I have the opportunity to take KFC Africa’s equity programmes to new heights from both a local and global perspective,” she enthuses.
“As the world’s second largest
restaurant chain, we’re at an inflexion point where our actions can, and should, make a real, lasting change, and I am privileged to be a part of that.”
SURPASSING EXPECTATIONS
In an effort to remain at the forefront of the industry and connect with diverse consumers, the company recently celebrated the opening of KFC Play Braam, a groundbreaking concept store in Johannesburg’s renowned Play Braamfontein precinct.
“KFC Play Braam will serve as both a unique retail space and an innovation hub for the brand. It will pioneer new concepts in real-time and transform all areas including food, fashion, customer service, team member experience, technology, operations, development, sustainability, and design,” informs Qengqe.
This, coupled with new, forwardthinking technology and a dual-lane drive-thru store at a newly opened concept, off-premises digital store called The Wedge, signal just a few of the incredible innovations happening across the company.
KFC Africa is additionally focusing on digitalisation for the further convenience of its customers, including modern kiosks, digitalised drive-thrus, and updated e-commerce platforms, allowing for a quick and seamless experience.
Alongside ensuring customers can access the store and their meals with ease, the company also promises only the highest quality of food is served at every location.
From the farm straight to the store, KFC Africa is proud to source all its chicken locally, recognising its responsibility to support the communities in which it operates.
STREAMING PROCESS FOR
MAXIMUM EFFICIENCY
Delivering versatile performance to enhance customer journey
FOOD & BEVERAGE OUTLOOK: WHAT DIFFERENTIATES KFC AFRICA FROM THE COMPETITION?
Akhona Qengqe, General Manager: “We create a culture of heart-led high performance that is grounded in winning, celebrating, recognition, inclusion, and belonging. We’re made up of unique and passionate people who each bring their own story, grit, energy, and passion to our kitchens and restaurant support centres each day.
“Together, we work to bring Finger Lickin’ Good chicken and hospitality to the next generation of KFC customers. Every day, we’re finding ways to make a difference and have fun along the way. It is truly our people that differentiate us – that and our fried chicken, of course.”
In most of the other markets outside South Africa, the strategy is to also localise as much of the ingredients as possible.
“Our exciting growth is driven by a steadfast commitment to sustainable business practices, achieved responsibly and in harmony with environmental and social considerations – the supply chain is a critical component of this,” details Qengqe.
“In fact, one way in which the QSR industry can further reduce carbon emissions is by championing locally sourced ingredients by working closely with local suppliers and farmers across our supply chain.”
This close relationship also allows the company to have strict controls in place to ensure that all of its suppliers adhere to global animal welfare standards and practices regarding the treatment of chickens. Going a step further, all ingredients and poultry are
sourced from accredited suppliers and are checked 34 times throughout the journey from farm to restaurant to ensure their quality and safety, all without compromising its Finger Lickin’ Good taste.
BUCKETLOADS OF GOOD FOR ALL
KFC Africa is incredibly proud to be the most inclusive brand on the continent, ensuring that everyone, no matter their identity or background, has an open seat at the table.
Qengqe has been described as a fierce advocate for gender equality, female empowerment, and LGBTQIA+ representation, having created a multitude of programmes and opportunities for those both within the company and throughout the local communities.
The Women on the Move initiative, created in 2021, is a transformative 12-month programme to help equip
Astral Foods Limited - more than a leading integrated poultry producer
Achieving our purpose
Driven by a vision to be the best cost-integrated poultry producer in select African countries, Astral Foods Ltd. was established and listed on the JSE in April 2001. Today, the company is a leading integrated poultry producer in South Africa, playing an essential role in feeding the nation and creating employment.
2023: 4851
What we do
We produce leading brands of the highest quality and safety standards while positively impacting local communities. Our business is centred on three key pillars:
Operations are active at eight strategically placed local and international feed mills.
These well-equipped facilities are used to produce and distribute a wide range of specialised products suited for all commercially farmed animal species.
FY 2023: 1 484 594 tons of feed produced
Combined processing capacity: 6 200 000 broilers per week FY 2023: 12 311 employees across operations
Where we create value
At any given time, we have about 34 000 000 broilers under our management. Our poultry products are produced on 178 agricultural sites.
Our operations involve:
• Ross Poultry Breeders (Broiler Genetics)
• Central Analytical Laboratories (CAL) (Laboratory services)
• National Chicks – South Africa and Tiger Chicks – Zambia (Day-old broiler and hatching egg supplier)
Our four processing plants process, package, store and distribute our products.
The commercial division is predominantly responsible for sales to retail, wholesale and QSR (Quick Service Restaurant) customers who rely on Astral for the timely supply of quality chicken to the trade.
“IF THERE’S ANYTHING WE CARE ABOUT MORE THAN CHICKEN, IT’S OUR PEOPLE –THE TEAM MEMBERS IN OUR RESTAURANTS, OUR FRANCHISE PARTNERS, AND OUR LOCAL COMMUNITIES THAT WE SERVE EVERY DAY”
-AKHONA QENGQE, GENERAL MANAGER, KFC AFRICA
women with tools and resources to leverage their innate leadership qualities and fuel results within the business.
“This initiative sees women go through the process of discovery, participation, and self-transformation that is underpinned by blended exposure, which results in readiness for leadership and driving a high-performance culture,” expands Qengqe.
The programme was expanded even further by the newly introduced Women on the Move Extended
Network (WOM.EN), which looks to bring women across the business together, globally at all levels, and afford them the opportunity to share experiences, learnings, and challenges, creating growth networks both within KFC and externally with like-minded individuals and organisations that would otherwise not be available.
Qengqe has also helped launch SHINE, a global programme for women aimed at creating a safe and brave space for people to connect,
belong, and lead, ultimately building leadership experience by creating an environment of inclusion and belonging with a restaurant-first mentality.
“This programme allows the business to not only partner with other leaders from around the world and be at the forefront of leading change for our people, but also become a visible ally for women and LGBTQIA+ communities around the globe,” proudly states Qengqe.
Additionally, in order to continue to drive the economic active
A PARTNERSHIP THAT’S FULL OF GOODNESS
Sovereign, a leading poultry supplier in South Africa, stands at the forefront of excellence and commitment in delivering top-quality chicken products, a fact further accentuated by their esteemed partnership with Yum! As a proud supplier to Yum!, Sovereign has consistently delivered on its promise of providing South Africa with the topquality chicken products that the Yum! brand is known for.
Central to the success of this partnership is Sovereign’s unwavering dedication to exceptional service delivery, consistent supply, and quality. As a show of its commitment to making the Yum! partnership a successful one, Sovereign has actioned substantial Capex investments and expansions at Hartbeespoort and Kariega, where the brand has established two state-of-the-art processing facilities. These cutting-edge sites serve as a testament to Sovereign’s dedication to delivering products of Yum!-approved quality. In bolstering its production capabilities and resources, Sovereign has also helped
Furthermore, Sovereign’s investment in water and electricity projects underscores its proactive approach to maintaining a stable and sustainable supply chain. By incorporating solar technology, generators, and a wastewater treatment plant into their operations, Sovereign has demonstrated its resilience and adaptability, even under challenging circumstances in South Africa.
In addition to enhancing operational efficiency, the brand has also prioritised investments to meet exceptional quality standards and compliance requirements. Achieving Yum! approval for its outside storage facilities and becoming a Tier One supplier for Yum!, is a testament to the company’s unwavering dedication to meeting and exceeding global food safety standards.
Going forward, Sovereign will continue to uphold its promise of delivering products that are “Full of Goodness,” enriching the dining experiences of millions across South Africa.
participation of women in local communities, KFC Africa has introduced socially-led initiatives such as Add Hope, the largest corporate feeding scheme in South Africa, and Mini Cricket, a programme for young cricketers from any background, a programme that KFC will soon be launching into other sub-Saharan African markets.
“We believe that a multifaceted approach to driving the recognition and elevation of women, both in business and communities, is the
only way real change will be made,” declares Qengqe.
With the desire to be an environment filled with bucketloads of good for everyone, KFC Africa is building a workplace that reflects a world in which all people have an equal opportunity to live and thrive. The company extends this to more than 40,000 people employed across the continent, as well as the customers served and the communities in which it lives and operates.
“TOGETHER, WE WORK TO BRING FINGER LICKIN’ GOOD CHICKEN TO THE NEXT GENERATION OF KFC CUSTOMERS. EVERY DAY, WE’RE FINDING WAYS TO MAKE A DIFFERENCE AND HAVE FUN ALONG THE WAY”
-AKHONA QENGQE, GENERAL MANAGER, KFC AFRICA
A SPECTACULAR WORKPLACE
KFC Africa is steadfast in the belief that its people are the very heart of the brand.
Investing in diversity, equity, inclusion, and belonging is of vital importance to the company, allowing team members and their families to have the opportunities to develop their skills, further their careers, and gain quality education.
“We strive to be the best place to work through our heart-led, highperformance mindset and inclusive culture,” details Qengqe.
“We believe in feeding people’s potential, and we do this through global and local social purpose programmes that build skills to unlock employment opportunities in our industry and beyond.”
This is achieved by empowering employees to bring creativity, ideas, and individuality to the table.
Skedadel: Revolutionising Food Delivery Across South Africa
Since its inception in 2018, Skedadel has been at the forefront of the online food ordering and delivery industry in South Africa.
Our name means to leave hurriedly or quickly, especially to avoid trouble or danger. It's often used informally to describe a sudden departure or quick getaway, just like our guys in red do when we receive your order!
Skedadel with a focus on e ciency, reliability, and customer satisfaction,
Lufil Packaging established itself 40 years ago and supplies paper bags, wraps and serviettes to the QSR and Retail markets. Lufil has been the supplier of the KFC branded serviettes for the past 18 years in South Africa.
The serviette material is food grade, FSC certified tissue grade that is supplied from Sappi at their North Coast mill in KwaZulu Natal
Fun Fact:
Did you know -Tissue paper is made from sugarcane waste fibre (bagasse). This sustainable approach ultimately also helps to protect our environment postproduction, with paper that is biodegradable, acid-free and recyclable. - Sappi
Skedadel has quickly become the preferred last-mile food delivery service in all major South African city centres.
Delivery Methods and Expertise
Skedadel utilises a variety of courier methods to ensure swift and e cient delivery to its customers. From cars to scooters to bikes, Skedadelers, at your services.
Reliable Service, Every Time
Whether it's an on-demand order or a scheduled delivery, customers can rest assured that Skedadel will always deliver. With our commitment to timely service and customer satisfaction, we strive to exceed expectations with every delivery.
Customer-Centric Approach
Our team is dedicated to providing a seamless and enjoyable experience from order placement to delivery, ensuring that every customer's needs are met with professionalism and care.
Skedadel is not just a food delivery service; it's a commitment to excellence, reliability, and customer satisfaction.
With our wide range of delivery options, convenient online platform, and unwavering dedication to customer service, Skedadel is revolutionising the way South Africans enjoy their favourite meals and will soon be expanding into the rest of Africa .
Experience the Skedadel di erence today. leave the last mile to us; you make it, we'll take it
THE BIGGER PICTURE!
Our primary vision at Skedadel is to be the preferred food delivery partner in SA. How will we accomplish that?
By uplifting our rural communities, creating job opportunities and empowering them through skills development. Our entry-level driver program provides the perfect platform for career development.
Zola Moyikwa, he joined Skedadel in August of 2022 as a dedicated driver, and within 6 months, he was promoted to Driver Manager. Zola's commitment to service excellence and passion for teamwork will stand him in good stead as he aspires to become a Fleet Manager.
CHICKEN WELFARE DONE THE RIGHT WAY
KFC Africa is unwavering in its goal to provide chicken that is freshly prepared in its restaurants and sourced from suppliers who ensure they are well cared for and healthy throughout their lives.
FREEDOM FROM DISCOMFORT:
All birds are housed in an appropriate environment that includes shelter and a comfortable resting area.
FREEDOM TO EXPRESS NORMAL BEHAVIOUR: The animals that are sourced are raised with sufficient space, proper facilities, and company of their own kind.
FREEDOM FROM FEAR AND DISTRESS: KFC Africa’s suppliers ensure conditions and treatment that prevents stress on the animals.
FREEDOM FROM HUNGER OR THIRST: Suppliers ensure that all poultry has been raised with ready
Additionally, KFC Africa creates tailored development plans for leadership training and mentorship, and offers a wide variety of
helping individuals grow and develop,
taste meet the same high standards, regardless of location. It therefore uses premium, whole-muscle chickens that comply with local animal rights legislation and are always freshly prepared by team members within KFC Africa kitchens.
Alongside creating an environment
“We have a continued focus on exclusively using the freshest ingredients that are meticulously monitored and controlled, leveraging technology and processes that meet the highest food service excellence standards which, together with ongoing training, upskilling, and auditing of our restaurant operations, means we serve great food with great taste every time,” acknowledges Qengqe.
To guarantee the unique flavour that customers have come to expect from KFC Africa restaurants, all suppliers and over 1,400 stores across sub-Saharan Africa are independently audited throughout the year, helping ensure that all health and safety procedures are followed.
Crest Choice Chicken
APPETITE FOR A HEALTHIER PLANET
In a world that is more conscious of humanity’s impact on the environment, it is no surprise that sustainability is a critical component to operating a business.
As KFC Africa continues to tackle its environmental footprint with bold action, it is committed to building with purpose while simultaneously
decreasing its carbon emissions.
In order to have a sustainable impact, the company is sourcing its food responsibly and utilising robust waste reduction efforts, with the goal of reducing greenhouse gas (GHG) emissions by 46 percent per restaurant and decreasing packaging purchased by 2030, alongside achieving net zero emissions by 2050.
“From a packaging perspective,
straws to environmentally-friendly paper straws in 2019 empowered the company to remove an annual volume of 80 million pieces of single-use plastic from the South African waste stream. Additionally, the company also localised the production of the newly introduced paper straws to reduce transport pollution and support the local economy.
When KFC Africa launched its paper-based gravy and coleslaw bowls in 2022, the company once again reduced its single-use plastic annual tonnage, this time by a massive 40 percent.
A
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Nulaid
Nulaid is an integrated egg business with its own breeding farms, hatcheries, rearing farms, laying farms, and packstations.
In Gauteng, we grade and pasteurise the best quality eggs for KFC and we deliver daily to their DC. The brand for these pasteurised eggs is called Safe Eggs. It assists KFC with their food safety requirements and the extended shelf life helps with their planning.
Nulaid is very proud to be the preferred egg supplier to KFC and we look forward to building further relationships and to be part of their growing business.
KFC Africa believes in providing educational opportunities for children. Its scholarship programme, KFC Ikusasa Lethu, aims to do just that.
The programme identifies high-performing students from across South Africa, mainly the children of KFC Africa’s in-store team members, supporting them in their pursuit of knowledge with a quality education and all that they need to make the most of this opportunity.
The company has already seen incredible results, such as a 96 percent pass rate and 30 accolades amongst over 30 children that have already enrolled in the programme.
The scholarship provides students with tutoring, mentoring, school fees, uniforms, stationery, transport, camps, and academic support, and has a goal of supporting 50 learners by 2025.
While restaurants are still required by legislation to use plastic products for food safety reasons, KFC Africa’s focus is very much centralised around ensuring a minimal impact on the environment by working to make every plastic product used is recyclable.
Ultimately, the priority goal remains to move away from plastic packaging wherever possible and continuously examine a diverse range of materials to develop a balanced approach for the procurement of packaging.
“With our global KFC Building Green standards guiding our development, we continue to innovate the way we open, remodel, and operate our restaurants to minimise air pollution, water and electricity usage, and waste generated by our operations,” further emphasises Qengqe.
AN ‘EGG’-QUISITE FUTURE
KFC Africa has long been a pioneer in the continent’s QSR industry, prepared to put its money where its
mouth is to establish the market.
Under the leadership and guidance of Qengqe, the company is prepared and ready to progress further than ever before, continuing to be a game changer within the industry.
“As cultures intertwine and borders blur, palates are constantly evolving, coupled with digital innovations, a focus on sustainability, and customer preferences and habits that are evolving faster than ever; these changes make for an exciting industry,” she enthuses.
To be Africa’s leading QSR brand, the company must ensure it is constantly evolving alongside its consumers in order to meet their needs. While some may view this as a challenge, KFC Africa sees it as an opportunity. Looking towards the future, it aims to be at the forefront of innovation in food, store design, and in-restaurant experiences, building a talent powerhouse that dominates locally and is globally exportable, doubling down on community relevance through its Add Hope programme.
“I believe in Africa, its people, and the incredible untapped potential that still exists. As a business, we have shown tremendous growth, momentum, and acceleration through very challenging times in the past few years, and because of the people we have in our business, including our franchise partners, and our ongoing commitment to a high-performance, heart-led culture, we have shown that the impossible is, in fact, possible. I cannot wait to see what we can collectively achieve,” concludes Qengqe.
EAST AFRICA
HATCHING THE LEADERS OF TOMORROW
Regional KFC franchisee Kuku Foods East Africa is unwaveringly committed to offering exclusively Finger Lickin’ Good chicken for its customers. Jacques Theunissen, CEO, highlights how the company and its KFC restaurants are key to accelerating youth employment in the region
Jacques Theunissen, CEO of KFC’s franchise holder in East Africa, Kuku Foods East Africa (Kuku), has always had a keen interest in the hospitality industry, originally stemming from his weekend job as a waiter at school.
Following the completion of his university degree, Theunissen’s love for the culinary scene drew him to Putney in London, where he worked as a restaurant manager.
However, in a turn of events, the owner of the establishment he worked at in his younger years asked if he wanted to buy the restaurant from him. After consulting his father, Theunissen accepted the offer, marking a new chapter in his career.
“My passion continued to grow as the days progressed. I worked seven days a week, 365 days a year. Subsequently, I franchised the business and opened another two restaurants,” Theunissen opens.
After exiting the company, he was invited to take up the position of Area Manager with KFC in Cape Town, South Africa, where he jumped at the opportunity to work with such a significant brand in the global quick service restaurant (QSR) space.
After five years in this role, Theunissen briefly transferred to another company where his passion for the African food and beverage industry truly blossomed, before finally returning to the internationally beloved chicken restaurateurs.
“I went back to KFC as I realised that it was the only brand for me. I have been in the restaurant business my whole working life and I love it more every day. It is an industry that in
many ways is looked down upon in the corporate world, but very few realise the actual impact we make on the ground,” he notes.
BUILT ON PEOPLE
Theunissen’s love for the brand means he is ideally positioned at the helm of Kuku, the KFC franchisee for Kenya, Uganda, and Rwanda.
Since opening its first restaurant in Junction Mall, Kenya, in 2011, the business has grown substantially to now own and operate 55 KFC locations across East Africa, with big ambitions to continue expanding the brand in the years to come.
As a company built on people, Kuku currently employs over 1,300 individuals across the region who are the secret to its success.
“Kuku is a high-performance business, driven by our heart-led culture. We are deeply passionate about the KFC brand and our
customers, and strongly believe in supporting regional industry by localising most of our supply chain,” Theunissen explains.
In line with this commitment, the company is in the process of delivering delectable chicken meals in six to eight new restaurants over the coming year.
Kuku prioritises local recruitment when opening a new restaurant, aiming to create 20 to 30 direct jobs alongside several indirect roles with its local suppliers as demand increases.
“It is part of our mission to ensure that KFC is accessible to as many people as possible in the regions where we operate, as everyone deserves
to experience our Finger Lickin’ Good chicken,” he adds.
Furthermore, Kuku leverages a localised supply chain to ensure the best flavours and adherence to food safety standards across its restaurants. This is a key contributor to its growth as partnering with local contractors positively impacts the business from a working capital perspective, whilst also mitigating the volatility of local currencies, making significant contributions to the economies in which it operates.
Food safety is a non-negotiable factor in the business, to the extent that Kuku has numerous systems and checks in place to guarantee that every product served over the counter is completely traceable.
“IT IS PART OF OUR MISSION TO ENSURE THAT KFC IS ACCESSIBLE TO AS MANY PEOPLE AS POSSIBLE IN THE REGIONS WHERE WE OPERATE, AS EVERYONE DESERVES TO EXPERIENCE OUR FINGER LICKIN’ GOOD CHICKEN”
– JACQUES THEUNISSEN, CEO, KUKU FOODS EAST AFRICA
As such, quality is ingrained throughout the company, as evidenced by the several feedback mechanisms in place that alert staff if the quality and safety standards of any food products have been compromised.
RISING STARS
Kuku and the KFC brand have become very important in recent years to the development of East Africa’s growing young workforce, particularly since youth unemployment continues to be an increasing issue in the region.
Consequently, the company is proud that 90 percent of its workforce is below the age of 30, whilst many of those in management roles have developed from team member positions.
This is a personal win for Theunissen, as many individuals have progressed to find themselves running restaurants, areas, or even entire KFC country divisions.
“I am a big believer in the idea that you cannot tell someone how to do something if you have not done it
Absolutely Chicken!
Rahim Manji, Executive Director
of HMH-Kuku provides us with an insight into his role and shares how despite the crowded market, the company continues to flourish
Briefly introduce us to HMH-Kuku.
HMH Kuku Ltd is the parent company of the Yo Kuku! and Yo Kuku! Feeds brands, established in Uganda in 2011 and commissioned by H.E President Museveni in 2013. It is a joint venture company limited by shares between Ugandanowned Hudani Manji Holdings Ltd (HMH) and Africa Poultry Development (APD) Limited. The vertically integrated business employs close
to 700 staff across the broiler farms, feed mill, processing facilities, distribution centre, Kuku shops, and offices, all of whom collaborate closely together. The company’s farms and facilities are in various areas in Kampala and Semuto with its headquarters at Plot 2-10 Hamu Road, Bugolobi, in Kampala.
Yo Kuku! has consistently delivered on its commitment to provide high-quality nutritious and safe processed chicken products to their customers in Uganda and the surrounding region. Our diverse
range of products, including whole chicken such as muchomo, standard, specialties such as drumsticks and thighs, and byproducts such as liver, gizzards, and necks, are all crafted with uncompromising food safety standards in mind.
Over the years, our company has built an impressive customer base that includes global fast-food outlets, hotel and restaurant chains, and leading supermarkets, among others. Some of our customers, such as KFC, expect very high quality and safety standards.
Yo Kuku! has been able to meet these requirements and supply them since they established operations in Uganda. Additionally, we take pride in operating a strong retail footprint of Kuku shops in 10 major towns across the country.
We have also expanded our reach into neighbouring countries supplying distributors in Kenya, South Sudan, and Burundi.
Yo Kuku! Feeds produces chicken feed for both broilers and layers, offering products to cater to the different stages of growth. We operate 20 retail outlets in Kampala, Mukono, Jinja, Mbale, Masaka, Hoima, and Gulu, with multiple distributors and retailers extending our footprint across Uganda.
What are some ongoing or recent projects that you are most interested in showcasing?
We recently completed a new addition to our broiler farms, significantly increasing our production capacity,
Could you tell us more about any environmental initiatives that you have in place?
We share APD’s purpose of ‘enabling shared prosperity through sustainable food production’. This means that from our farms to all our operations, we integrate sustainable practices across the entire value chain to minimise our environmental footprint in food production.
Most notably, HMH Kuku Limited uses environmentally friendly biodegradable material (carton boxes) for its secondary packaging to avoid environmental degradation, and where propylene sacks areused for secondary packaging, they are always reused and recycled before disposal.
Also, our wastewater treatment is purely a natural process and so, friendly to the environment. We use cow dung for wastewater treatment through the natural oxidation ponds, which poses minimal risk to the environment compared to chemical treatment methods.
which will help us continue to satisfy our existing customers and attract new ones.
Additionally, we have upgraded our logistics with new bulk trucks to ensure top-notch cold chain delivery and maintain the high quality of our products in transit.
What, for you, differentiates your business from the competition?
We are the market leader in the supply value chain for chicken and we are channeling strategic moves to ensure that we maintain this position in Uganda. Our broilers are grown and fed on organic feeds made from just maize, sunflower cake, and soya. Consumers are becoming increasingly healthconscious about what they eat and about the inputs that go into what they eat, including chicken. We offer our clients fresh, tasty, tender chicken products, untainted by fish or other unacceptable additives. We are focused on producing the safest and most nutritious chicken products. Our state-of-the-art facilities are accompanied by strict quality standards that are enforced from the arrival of day-old chicks at the farm, to the end processing and delivery of chicken and chicken products to the customer. With a strong retail presence, we ensure our chicken products are easily accessible to all customer segments through our Kuku Shops, as well as through supermarkets, hotels, and restaurants we supply.
Could you tell us about some of the major challenges faced within the industry and the business itself and then detail how these have been overcome?
Fluctuations in the cost of raw materials
particularly the inputs used in making feed, rising global and local inflation, increase in the cost of fuel all directly impact our business and operations. We also continue to contend with political and other barriers to fully develop our export supply chain. We’ve got a highly motivated team that pulls together to find innovative solutions to these challenges.
What are your major future ambitions going forward and how will these goals be achieved?
Plans are in motion to grow our investments in Uganda and support existing export trade. This could be through expanding our broiler farm capacity to meet increasing demand or to enhance our processing and feed production capabilities. When new opportunities arise, we need to be ready to strategically explore the possibilities of expanding our footprint.
What are you most proud of in relation to the company overall?
Celebrating our 10-year anniversary in November 2021 was a significant milestone for us.
Not many businesses reach their fifth year, let alone their tenth. HMH-Kuku is now 13 years old and thriving thanks to the support from our customers, staff, and other stakeholders, who have positioned us as a leader in the dressed chicken market.
During this time, HMH-Kuku has successfully partnered with different players in the poultry industry. Most recently, we have partnered with Africa Poultry Development Limited (APDL), a prominent business conglomerate operating across Zambia, Kenya, Tanzania, and Uganda.
What does the next 12 months look like for the business?
We are looking to rapidly grow our business over the next year, by prioritising customer needs, particularly those planning to expand their outlet base in Uganda. Additionally, we plan to continually increase our brand distribution to new markets in the region, particularly the DRC.
To improve our service delivery and enhance customer convenience, we are embracing technology to innovate around the online marketplace. We’re also looking to strengthen sustainability partnerships with other brands to foster community build-up and support initiatives through CSR activities.
Sustainability will continue to remain at the heart of our business and a top priority, in trying to achieve a triple bottom line for future generations.
HMH -KUKU
Contact us:
Website: www.yokuku.com
Phone: +256 740 035 223
Email: info@yokuku.com
Facebook: @YokukuUganda
Instagram: @yokuku_shop
YouTube: Yo Kuku! Uganda
X: @yokuku_ug
yourself, and through the internal development processes that we have in place, every promoted person has done the work of the team they are leading,” he shares.
In fact, Kuku has seen first-hand the vital impact that its internal development processes have had, as many people from diverse backgrounds have now become remarkably successful.
“Businesses have a responsibility to make a difference. What bigger impact can you have than creating employment opportunities in a community and providing each team member with the skills and tools necessary to develop personally and professionally?”
Moreover, Kuku believes strongly in diversity, equity, and inclusion,
ensuring that everybody has a seat at the table. As such, the company has fostered an environment in which its staff can grow, regardless of age, gender, or qualifications.
Currently, half of Kuku’s workforce comprises women, a statistic which stems across management and leadership teams. The company also participates in many fantastic programmes such as Women on
the Move, which prepares talented employees both personally and professionally for their journey ahead.
“Across Kuku and KFC, our winning culture is the recipe for our success. Over the years, we have made sure that our employees have a voice and a seat at the table, as well as guaranteeing that we walk the walk as a leadership team,” Theunissen assures.
Kuku has also introduced mandatory
“AS A BRAND, WE MUST KEEP THINGS EXCITING AND ENSURE THAT WE EXCEED OUR CONSUMERS’ EXPECTATIONS EVERY DAY, ONE TRANSACTION AT A TIME”
– JACQUES THEUNISSEN, CEO, KUKU FOODS EAST AFRICA
KFC VALUES
Service – The company has an undeniable passion for food and serves its chicken with pride. KFC also helps its employees be the best versions of themselves and treats every customer like a friend, ensuring that they leave each restaurant happy and satisfied.
Food – With crave-worthy and internationally recognised food items, KFC is the original fried chicken expert. Everything the company does reflects its passion for serving Finger Lickin’ Good food – be it an adaption of its world-famous and iconic recipes, innovative ways to serve chicken, or new menu items inspired by its original roots.
Restaurants – Chicken is prepared and cooked from scratch in all locations and celebrates the founding story of KFC. Across East Africa, each restaurant uses high-quality, natural ingredients and creates a welcoming and comfortable atmosphere. The brand is consistently evolving in the name of chicken; from inventing new ordering methods to rejuvenating its restaurant formats, KFC is not afraid to try new things.
training initiatives that equip the entire staff base with the necessary knowledge and skills to efficiently execute the required standards consistently.
“We have received numerous awards over the years, and I am immensely proud to say that we were recognised as the Heart-Led, Inclusive Culture Leader of the Year at the 2023 Global Franchise Convention,” he smiles.
FINDING VALUE IN LOCAL SUPPLIERS
Since its inception, Kuku’s supply chain has been the lifeblood of the business as it not only ensures the company’s success but also guarantees that it can efficiently operate on the world stage.
This is illustrated by the company’s appointment of a
Kenchic: Elevating Chicken Quality with Sustainable Production
In the realm of culinary pleasures, few dishes rival the allure of a perfectly cooked piece of chicken. Whether it’s the crispy delight of fried drumsticks or the succulent tenderness of roasted breasts, chicken dishes have long held a special place in our hearts for their versatility and flavour. Yet, behind every delectable meal lies a pivotal process often overlooked—the raising and nurturing of chickens. Kenchic stands firm in its commitment to ensuring that its chickens result in healthy, flavorful and safe meat. Known for our day-old chicks and premium chicken meat, we are on a transformative path, driven by the conviction that providing top-quality products elevates the poultry industry and nurtures healthier, more prosperous communities.
For four decades, we have delivered high-quality, nutritious, and safe processed chicken products to customers in Kenya and beyond. Our commitment has built an impressive customer base, including global fast-food outlets like KFC. Since its establishment in Kenya, Kenchic has supplied KFC, adhering to stringent quality and safety standards. Additionally, KFC implements a Hazard Analysis and Critical Control Points (HACCP) programme, identifying and mitigating potential hazards in food production.
Kenchic’s ‘Farm to Fork’ model is a complex yet fascinating process that underscores the importance of ethical and meticulous practices
in chicken production. This comprehensive programme ensures quality at every stage, from sourcing the best breeder eggs to the final processing at their state-of-the-art facilities. As Kenchic’s MD Jim Tozer explains, “Our journey starts at the breeder farms, continues through the hatchery, and culminates in our farms or with selected contract farmers. The chicken is then expertly processed into a variety of delicious meat products at our state-of-theart processing plant.”
As far as our certifications go, we achieved a great milestone on receiving the ISO 9001:2015 certification at the Hatchery. This prestigious recognition highlights our unwavering commitment to exceptional practices in collecting, receiving, and processing hatching eggs, along with impeccable incubation monitoring, chick processing, and delivery to customers. Our in-house laboratory is the only one of its kind in Kenya to be ISO 17025-certified, demonstrating to customers, regulators, and other stakeholders that it
is competent to perform its testing and calibration activities. Kenchic slaughters its birds at maturity adhering to global FSSC 22000 and halal requirements. In 2011, Kenchic was the first company in Kenya to attain Food Safety System Certification 22000 (FSSC 22000). Kenchic was recently re-certified for the most comprehensive food safety management system standard and is recognised by the Global Food Safety Initiative.
Sustainability is at the heart of our business. We are committed to protecting the environment for future generations. We use sustainable practices throughout our operations, which helps both nature and our business goals. We are dedicated to leading the way in sustainable food production.
“We know that implementing these stringent measures has increased our production costs, however, as a responsible business, we firmly believe in not compromising the health and safety of our customers for the sake of quick profits,” Jim remarks.
Quality Assurance Manager who works across the supply chain at all levels to ensure its counterparts are 100 percent compliant with international food standards and audited by third-party compliers.
Furthermore, its suppliers not only work with KFC but also other supermarket retailers in modern food trade. Therefore, by working in conjunction with these suppliers to improve food safety to global standards, the company’s reach can be felt far beyond its own customer base.
However, Kuku has not been immune to the pressures caused by increasing input costs that have resulted in recent market depreciation. Nevertheless, a localised supplier strategy helps mitigate the effects of currency devaluation.
FOOD & BEVERAGE OUTLOOK: HOW HAS KUKU OVERCOME RECENT CHALLENGES IN
THE QSR SECTOR?
Jacques Theunissen, CEO: “Numerous macroeconomic challenges have arisen since the COVID-19 pandemic in 2020. We have seen high inflation, currency devaluations, increasing input costs, raw material shortages, and a decline in consumer disposable income over the last few years.
“Additionally, the QSR sector is highly competitive, but I believe one of the main reasons for our success has been our focus on hiring and retaining the best people who consistently deliver on the unmatched KFC quality and customer experience.
“New sales channels, such as food delivery, have also elevated our service offerings and made the brand easier to access from the comfort of consumers’ homes. Therefore, we continuously ensure that we remain distinctive and that there is always something new and exciting for our customers.”
“Our local suppliers have been incredibly supportive during these times, and we partnered with these businesses to tackle the problem together and ensure that we can continue to make our products accessible to our customers,” Theunissen expands.
Kuku has additionally focused on automating certain systems to help navigate industry challenges, enabling it to obtain accurate and reliable data and ensure quick decision-making.
The company’s state-of-the-art systems are also supported by an innovative mindset – one of Kuku’s most valuable assets in uncontrollable market conditions and an expansive supply chain.
This is most aptly illustrated by Kuku’s implementation of its Sales Overnight and Brand Overtime (SOBO) strategy, which helps guarantee that the business remains
KFC’S FARM TO FINGERS PRACTICES
Chicken welfare – In 2020, the KFC brand introduced new chicken welfare policies that it is set to expand worldwide. The metrics are an extension of the existing guidelines that outlined the improved conditions of the environments for raising chickens.
Sustainable packaging – With a clear history of moving towards sustainable packaging, the company’s most recent innovations include its commitment to using recoverable and reusable customer-facing plastic packaging, as well as sourcing all fibre-based packaging from certified or recycled resources.
relevant in all consumer sectors, ultimately making the brand more accessible and distinctive in its service and product offerings.
For instance, Kuku was the first QSR organisation in Kenya to introduce self-service kiosks across a number of restaurants in 2023 and will continue to roll out this technology across its expanding portfolio in the coming year.
Additionally, the introduction of home delivery services is transforming its customer interactions, becoming integral to making KFC’s delectable dishes more accessible and convenient.
“As a brand, we must keep things exciting and ensure that we exceed our consumers’ expectations every day, one transaction at a time.”
DELIVERING ON A PROMISE
Kuku is set to continue its trajectory of growth and effectively navigate industry challenges by utilising the local workforce and supply chain communities that actively benefit from socioeconomic growth.
Meanwhile, the customer experience will remain a top priority for the foreseeable future, as the company strives to exceed their expectations
and consistently deliver on its service and quality promise.
“Our customers must leave with a smile every time they visit; this is non-negotiable,” Theunissen concludes.
On top of this, the company will continue to expand its core mission in youth employment and people development with programmes that have been created to further build exceptional staff capabilities and steer the business towards growth.
EAST AFRICA
SERVING OPPORTUNITIES
South African chicken chain, Galito’s, has shown impressive growth and is taking a stand as one of the most popular flame-grilled chicken brands. Managing Director, Francois Rousseau, discusses flavour, franchises, and the future
Writer: Rachel Carr | Project Manager:
Ben Weaver
Galito’s journey began almost three decades ago in Mpumalanga province’s capital city, Mbombela (formerly known as Nelspruit), when current CEO, Louis Germishuys, founded the brand. Since then, he has continued to steer the business forward with unwavering entrepreneurial spirit.
From humble beginnings perfecting sauces and marinades in a garage in the early 1990s to a small standalone chicken takeaway, today Galito’s is one of South Africa’s (SA) most popular quick service restaurants (QSR).
Since its inception, the company
has consistently and continually expanded into SA while extending its international footprint. The franchise now includes 250 stores spanning 15 countries across four continents.
Galito’s serves flame-grilled piri-piri chicken in a variety of flavourful basting options. Its core offering is succulent chicken on the bone, accompanied by a variety of homestyle sides. The menu is rounded out with burgers and a selection of hearty chicken strip bowls to satisfy every craving. Galito’s delivers exceptional value with generous portion sizes, uncompromised quality, and flavour.
Francois Rousseau, Managing Director
“Our major point of difference lies in our value offer and our wide range of unique bastings and sauces, which, unlike our competitors, we manufacture in-house at our production facility, with ingredients fresh from the farm,” introduces Francois Rousseau, Managing Director of Galito’s.
“Attention to detail is paramount. As an example, we use natural garlic, not just flavouring. Our sauces are crafted with meticulous care, resulting in flavours that simply can’t be
UNIQUE BUSINESS MODEL
Alongside flavour being a competitive advantage, Galito’s’ franchises set it apart from other chicken restaurants.
“Another factor that differentiates us is how the Galito’s franchise model can operate successfully not only as traditional restaurants but also in a variety of channels such as food courts, kiosks, drivethroughs, and even counters within fuel station convenience stores,” elaborates Rousseau.
“Our ability to operate in various market segments makes for a good recipe for scalability.”
With 35 stores currently thriving in Kenya, it’s evident that the adaptable store model has been a major success, solidifying Galito’s as one of Africa’s leading grilled chicken brands.
“Our model continues to perform exceptionally well in Africa, where
it’s been warmly embraced, and we foresee significant opportunities for further growth,” Rousseau informs us.
In terms of consumers, chicken is a widely loved dish in Africa. The younger generation, in particular, appreciates the additional choice of grilled chicken alongside fried chicken, as healthier lifestyles are facilitating demand for the same product cooked differently.
“Fried chicken is available in all African countries, but the grilling option has space in a healthier market, as people can eat grilled chicken more frequently. We tap into people’s preference for wholesome food –which also happens to be tasty – and Africa’s appetite for new brands,” Rousseau observes.
WINNER WINNER CHICKEN DINNER
One of the exciting channels and models that Galito’s has embraced involves refurbished shipping containers, known as GaliPods. These
FOOD & BEVERAGE OUTLOOK: DOES GALITO’S HAVE ANY PLANS FOR SUSTAINABILITY INITIATIVES IN ITS PROCESSES OR SUPPLY CHAIN?
Francois Rousseau, Managing Director: “We are looking at energy efficiencies regarding our production facilities. Given SA’s electricity shortages and load shedding, we are exploring the solar option. Similarly, we work with our suppliers to produce sustainable packaging.
“Another initiative is focused on the business environment, setting standards in our shops and buildings. Rather than follow other brands and control every aspect of purchasing, we want our franchisees to do what makes sense for them in their country as they instinctively know the best fit. Therefore, our approach is flexible, especially in Africa, because our franchises can tap into the local
“We want to encourage people to use local suppliers when providing the store with produce and equipment. Only the sauces, bastings, and marinades come from SA; the rest are sourced from local industries. It is essential to build supplier relationships, and it is one of the key elements to our success in Africa. The number one supplier for us is poultry; you must build those relationships as you need continuity and consistency.”
stores, with fully operational kitchens, allow Galito’s to trade in smaller, less traditional spaces. Operating in this market gives the company an edge over its competitors as the units can be deployed anywhere from an urban car park to a rural environment.
“We have 40 GaliPods at the moment, with more on the way. These stores, with their unique ambience, have a vibrant, somewhat offbeat charm about them. They also have the potential to be transported to another location if the market conditions change,” notes Rousseau.
The GaliPods play an important role in the company’s rural expansion into SA and the continent, creating a community atmosphere and a source of opportunity.
“The innovative GaliPod model allows us to invest in areas other companies would find risky. Once we reach a certain revenue level, we have the option to consider transferring to a brick-and-mortar store. So the model de-risks the initial investment. It’s an interesting concept in the context of Africa’s extensive rural spaces.
“The GaliPods are not solely aimed at rural areas. In fact, the shopping centre’s parking lot near our headquarters
been an absolute winner as a location for a GaliPod, with fantastic payback. The franchisee in question has actually just opened her third store. We are also proud that many of our franchisees are women, which is especially important for job creation in rural areas,” Rousseau expresses.
THE WINGS OF THE COMPANY
Galito’s’ triumph would not have been possible without its staff and franchisees. Looking inward to promote employees through the ranks to new positions has been a successful strategy for the company.
“The team responsible for skills training, which travels to every new country for store openings, has people who began their journey as grillers in the kitchen. Now, they traverse the globe, leading store launches in locations such as Malaysia, Dubai, and Namibia. It’s a good example for others that if you want to progress, the opportunities are there,” Rousseau points out.
“Galito’s successful growth can be attributed to its ability to attract and retain quality franchisees and employees. There’s a shared feeling of being a part of something significant.”
Despite what it has already achieved, Galito’s has ambitions for the future. The company plans to have 300 stores by 2025, a goal it is on track to achieve.
With the possibility of additional Galito’s franchises in the North American market, the company is considering new technology to improve its cooking processes.
“We have an exciting time ahead of us. I think North America, Africa, and the Middle East all hold a lot of opportunities and present exciting challenges. I can foresee good growth,” concludes Rousseau.
Eagles Valley Poultry has grown from humble beginnings to establish ourselves as a proud contender in the poultry industry, always striving to offer quality and service excellence, not only in our products, but in every facet of the business.
Established in 2005 and situated in the Hartbeespoort Dam area, our service offering is based on a “Farm-to-Fork” model, a process that spans from parent breeder flocks to the supply of fresh and frozen poultry products for the retail, wholesale and food service markets.
Eagles Valley Poultry is Halaal approved by MJC and endorsed by SANHA. Our food safety system is certified compliant with the requirements of HACCP and GFSI. 012-207-9915/6 |
FULL OF GOODNESS
Dedicated to delivering quality poultry products to South African businesses and consumers since 1948, Sovereign Foods is today the third largest poultry producer in the region
Sovereign Foods (Sovereign) has a proud 75-year history of chicken farming in the Eastern Cape. What started as a family business in 1948 has now grown into a fully-fledged and integrated poultry business.
Today, Sovereign emerges as one of the major poultry producers in Africa. With a focus on quality, the company seeks to continue to provide superior
produce and exciting meal solutions for both its national and international customers.
As a major contributor to the Eastern Cape’s local economy, Sovereign has based its operations in and around the Rocklands Valley near Uitenhage since its inception and is deeply committed to supporting its home province through job creation and social investment.
Providing 1,300 direct jobs and over 4,000 indirect jobs for citizens of the Eastern Cape, this is no small operation; the company’s recent exponential growth has necessitated expansion.
Having extended to include the addition of its Hartbeespoort facility, Sovereign hopes to continue to grow, whilst having a positive impact on the local communities in the areas where it operates.
ONGOING SUSTAINABLE DEVELOPMENTS AT SOVEREIGN
Having already implemented solar power at two of its farms, Sovereign has recently partnered with energy supplier, Repower Africa, to install solar photovoltaic (PV) systems at three additional sites, which will a further four megawatts of solar power across its facilities.
In addition, a state-of-the-art water treatment and recovery plant has been installed at Sovereign’s processing plant in Kariega. Backed by Talbot, a sustainable water solutions expert, the plant’s objective is to clean and recycle the company’s wastewater, significantly reducing strains on local water supplies.
Furthermore, a recent upgrade of Sovereign’s refrigeration plants will see waste heat recycled back into the factories’ heating and cooling systems for energy savings.
In this way, Sovereign’s investment in renewable systems reflects its dedication to maintaining high environmental standards.
A STREAMLINED OPERATION
Contributing to Sovereign’s historical success is a streamlined, efficient operation that seamlessly delivers value to its customers, suppliers, and stakeholders.
Over the years, Sovereign has struck the delicate balance between reducing waste and increasing efficiency by carefully monitoring each aspect of its production, all while maintaining the high-quality products It has become known for.
Having invested in state-ofthe-art equipment, Sovereign’s facilities have gained a reputation for excellence. The company uses world-leading Stork processing equipment, whilst its storage and loading facility ensures the safe handling and storage of products. An FSSC 2000-accredited processing and packing facility ensures full consumer transparency in the sense
that labelling and safety regulations are guaranteed.
With every aspect of its operations underpinned by value, innovation, and sustainability, Sovereign sets itself apart from the competition.
Striving to deliver goodness that provides not only nutritional value, but value for money, Sovereign’s fully integrated operation ensures efficiency coupled with high standards of food security.
A SUSTAINABLE SUPPLIER OF CHOICE
As an industry leader in eco-friendly practices, Sovereign’s reputation as a sustainable South African poultry supplier of choice precedes it.
Committed to making continual improvements to reduce its environmental impact, the company’s approach to sustainability is four-pronged.
Firstly, the welfare of its birds is paramount to Sovereign, and employees are rigorously trained in bird welfare standards and the Animal Handling Code of Conduct. As such, the company’s livestock thrives in a 120-metre chicken house, complete with a climate control system to ensure the health and well-being of each bird.
Secondly, as a company driven by innovation, Sovereign is equipped with leading farming and processing equipment designed with sustainability in mind. Its high-quality
facilities and fully integrated operations contribute to the company’s overall sustainability by achieving maximum efficiency.
Thirdly, increasing energy efficiency and reducing energy consumption are integral to Sovereign, whose facilities have consistently achieved a NOSA Five-Star rating. More recently, the company has been exploring the use of solar energy to power parts of its
Finally, in recycling all dry waste and implementing water recycling measures across its facilities, Sovereign epitomises safe and responsible waste disposal and sets a precedent for the wider industry.
SOCIALLY RESPONSIBLE
Introduced to serve and enhance the social and economic landscape of the areas surrounding its sites, Sovereign Cares is the company’s corporate social responsibility (CSR) programme that focuses on the development of previously disadvantaged individuals and aids projects that support, uplift, and grow the local community.
SOVEREIGN CERTIFICATIONS
With quality products backed by trusted certifications within the food, safety, export, and farming industries, Sovereign has obtained a multitude of certifications that guarantee its authenticity:
• FSSC 22000 – a certification model well respected in the food manufacturing industry, that guarantees the food safety of a product and its related supply chain.
• NOSA Five-Star – an independent audit undertaken to ensure that the best principles of occupational risk management in everyday operations are upheld.
• Proudly South African – a certification that requires a company’s produce to be local to South Africa whilst adhering to the country’s labour and environmental legislations.
• Muslim Judicial Council Halal Trust HT 5753 and HT 2619 –ensuring halal compliance.
• National Independent Halal Trust certification – Halal auditing and certification
Each year, the company sponsors not-for-profit organisations around the Eastern Cape and Gauteng Province, providing items such as food vouchers, educational toys, and stationery, to name just a few. For example, initiatives such as Leamogetswe Place of Safety and Kutullo Disability are financially supported by Sovereign Cares. The former focuses on the needs of young people in Atteridgeville, Pretoria West, whilst the latter provides care for those living with disabilities in the Brits area.
In this way, community members assisted by Sovereign Cares have benefitted from the initiative, contributing to the company’s overall dedication to making a positive impact on the areas in which it operates.
STAFF AT THE CENTRE
Sovereign maintains that its hardworking, committed staff are what has made the poultry company what it is today. Affectionately known as the ‘Sovereign Family’, the company’s staff enjoy a work culture rooted in respect, efficiency, customer satisfaction, self-belief, quality, and team success.
As such, it believes in empowering employees and improving their skill sets through relevant training and development initiatives.
Regular training programmes and workshops support employee growth, whilst many benefit from Sovereign’s assistance in enrolling them in university certified training courses.
Not only do these training initiatives provide opportunities for advancement, but they also contribute to employee morale.
In addition, Sovereign’s annual Long Service Awards seek to celebrate the
company’s dedicated employees.
This year’s ceremony honoured longstanding staff members who had been with the company for 10, 15, 20, and 25 years.
Going forward, Sovereign hopes to continue cultivating and rewarding its loyal staff base by prioritising their needs and investing in their continued growth.
YOUR GO-TO SHAWARMA SPOT
Osmow’s Shawarma has taken North America by storm with its modern twist on traditional Mediterranean cuisine. We talk with Ben Osmow, CEO and Head of Franchising, and Prince Bhatt, Procurement Manager, about how the restaurant is rapidly expanding while still keeping its family-run origins
The sight of the vertical spinning machinery of a shawarma rotisserie has become an iconic image in the minds of many, with the unmistakable smell of the roasting meat making mouths water since the early 18th century.
Bursting with a marinade of Mediterranean herbs and spices, tender shawarma meat is thinly sliced, grilled, and added to a pita wrap with a multitude of fillings available to enhance the unmistakable flavor. Shawarma is a type of dish that
many cultures originating from the Middle East have enjoyed and personalized with their own unique twists for countless years. While it has become known as a casual way of eating in many modern-day cities, these flavors and traditions
represent the beauty and history of the Mediterranean region and have brought people together over fond memories attached to the dish.
Whether on a crowded street in Tel Aviv or in the comfort of your own home, shawarma is an incredible way to experience the century-old flavors of the Middle East.
BRINGING SHAWARMA TO NORTH AMERICA
More than 20 years ago, Sam Osmow, Founder of Osmow’s Shawarma (Osmow’s), immigrated to Canada from Egypt. Immediately, he saw an untapped opportunity to bring his native roots to the Canadian landscape, blending traditional Egyptian cuisine with a North American palate.
He, therefore, took the plunge and filled a void in the current fast-casual culinary market by opening the first Osmow’s restaurant in Streetsville, Ontario, Canada, in 2001.
Today, Osmow’s is one of North America’s fastest-growing quickservice restaurant (QSR) chains, boasting 160 outlets and counting.
The company’s flavorful dishes, topped with signature sauces, are a modern take on a classic Mediterranean and Middle Eastern dish and have proven to be a huge hit with its ever-expanding customer base.
A proud family-run operation, Osmow’s is now overseen by Sam, his son Ben, CEO and Head of Franchising, and his daughter Bernadette, President and Chief Marketing Officer, alongside a dedicated team of professionals who come equipped with years of QSR experience.
“Food and beverage is the best industry to be in! It is always exciting and has infinite potential,” opens Ben.
“Whether you are directly in the industry or not, you inevitably have an interest in what’s new and exciting within it,” he enthuses.
The restaurant industry is a notoriously difficult industry to find long-term success in, but Osmow’s has triumphed over the years, sticking true to its motto: we’re makin’ what you’re cravin’.
“It is a fast-paced environment that brings out the best in true entrepreneurs, which we consider ourselves,” comments Ben.
WHY OSMOW’S?
At Osmow’s, it’s not only about great and accessible food, but also celebrating culture, diversity, the tradition of sharing a meal with loved
Sam Osmow tells Osmow’s’ story
ones, and the ability to connect with others and appreciate the joy of eating together.
“Our biggest differentiator is that we are the largest shawarma brand in Canada and the biggest pioneer within our space. We have created National Shawarma Day along with a series of new menu items,” explains Ben.
Additionally, shawarma is prepared a little differently at Osmow’s. Once the marinated meat is delicately carved, it is grilled to caramelized perfection and then served on the ROCKS™ (on rice), with STIX™ (fries),
or classically wrapped in a thin pita bread.
Along with this unique method of preparation, Osmow’s also produces all of the food in a proprietary production facility before it is distributed to restaurants. The company purchases raw ingredients (protein such as chicken, lamb, and beef, along with packaging, sauces, etc.) and then makes the products in-house.
FOOD & BEVERAGE OUTLOOK: HOW DOES BEING A FAMILY-RUN BUSINESS FACTOR INTO YOUR EVERYDAY DECISIONS AND THE PASSION THAT DRIVES THE COMPANY?
Ben Osmow, CEO and Head of Franchising: “We all work closely together as a team and play on our individual strengths and weaknesses. My sister and I manage the business as a whole, but we have our own personal responsibilities within the company. We like to view our family as a dream team. We play to our strengths and come together to support each other.”
This way of producing food and sending it to stores ensures that the franchise owners, who are incredibly important to the growth and success of the company, do not have to worry about the supply chain.
“Our commissary allows us to create our own products exactly how we like them and standardize consistency across the brand,” informs Ben.
REVOLUTIONARY FRANCHISEES
Osmow’s treats its franchisees and team like family, always giving people the benefit of the doubt and creating a culture where every detail is discussed with the team.
The success of Osmow’s has been attributed to the hard work and dedication of its revolutionary franchisees and employees who make up the company.
Having an important hand in what the restaurant chain is today, several employees have even been converted into franchisees, and several franchisees have been able to own more than one location due to the success experienced.
“We have partnered with franchisees and have seen them grow from one restaurant all the way up to 15,” excites Ben.
With an initial investment of roughly USD$450,000 to open a restaurant, average sales are then very high, considering the market, at roughly USD$1 million per year. A franchisee can, therefore, ultimately get a return on investment (ROI) in just two years and see significant profits.
“We are expanding with our existing franchisees who are performing well and excited about their opportunities to grow,” comments Ben.
“Our multi-unit franchising course helps franchisees to develop a plan for the future and prepare well in advance,” he continues.
From Nature. Back to Nature.
In a time where sustainability transcends choice and becomes an essential responsibility, two sister companies within the CanCreativ® Canada family, specializing in food packaging, are leading the way in pioneering eco-conscious packaging solutions. With over four decades of expertise in the global food packaging industry, CanCreativ® has expanded its horizons, establishing EmbraceGreen® Canada and EmbraceGreen® Sustainable Plant. Together, we are shaping the future of eco-conscious packaging solutions and redefining the landscape of environmentally-responsible packaging.
EmbraceGreen® Canada
-One-StopFoodPackagingSolutioncompany.
EmbraceGreen provides a comprehensive range of compostable and biodegradable food packaging products. From take-out containers to grocery packaging and bespoke franchise business solutions, EmbraceGreen has redefined eco-friendly packaging in the food industry.
Pioneering Sustainability From Nta
Discover Our Distinctively Canadian, Eco-Friendly Products: EmbraceGreen takes immense pride in presenting a range of fully compostable products that reflect environmental consciousness and are proudly crafted in Canada.
Our Ongoing Pledge to Sustainability
Eco-Friendly: We carefully craft our products with an unwavering commitment to environmental responsibility. We contribute to a greener and more sustainable future by selecting our packaging solutions.
Our Expansive Product Lineup
We proudly offer a wide range of food packaging
options produced from natural fibers. Our ecofriendly packaging features excellent oil and water resistance, ensuring it meets your daily requirements.
Tableware: EmbraceGreen presents a diverse array of compostable tableware, including plates, cutlery, and more. Bid farewell to single-use plastics and welcome sustainable dining.
Packaging Solutions: Our packaging solutions are ideal for businesses seeking to reduce their carbon footprint. From food containers to bags, we have got you covered.
Custom Solutions: Recognizing that each business has unique requirements, we offer customized compostable solutions to your needs.
Our Product Portfolio:
Take-Out Containers: Bid farewell to single-use plastics with our compostable take-out containers, ideal for restaurants, food trucks, and catering services.
Grocery Packaging: EmbraceGreen provides sustainable solutions for grocery stores, enabling
Nic Wang, CEO
customers to make eco-conscious choices. Franchise Business: We offer tailored packaging solutions to franchise businesses, promoting sustainability across the industry.
EmbraceGreen Sustainable Plant
-CraftingQualityPaperBagsinAlberta,Canada
EmbraceGreen Sustainable Plant is establishing a pioneering standard in the production of paper bags within Alberta, Canada. Our mission is straightforward and profound: “From Nature, Back to Nature”, as we aim to deliver top-notch bags to customers while maintaining the utmost reverence for the environment.
Our Commitment to Quality and Sustainability
EmbraceGreen Sustainable Plant is driven by a commitment to excellence in creating paper bags. Every bag we produce is a testament to our dedication to quality craftsmanship.
Proudly Canadian-Made
We take pride in sourcing all our raw materials from the pristine northern forests of North America. They are our partners in sustainability. We ensure that our production processes remain sustainable, renewable, and environmentally-responsible.
Our paper bags are crafted with care and precision in Alberta, Canada. We are proud to be a part of the rich tradition of Canadian manufacturing, contributing to our nation’s legacy of quality products.
Supporting Local and Global Sustainability
At EmbraceGreen Sustainable Plant, our mission extends beyond providing exceptional paper bags. We are staunch advocates for environmental conservation and sustainability by creating products that are not only durable but also eco-friendly.
Exporting Canadian Excellence Worldwide
While our roots are firmly planted in Canada, we have a global vision. We are eager to share the excellence of Canadian craftsmanship with the world. Our bags are designed not only to meet local needs but also to exceed international standards.
“From Nature, Back to Nature” - Join Us in Embracing a Sustainable Future
EmbraceGreen’s guiding principle is simple yet profound: “From Nature, Back to Nature.” We believe in the power of this connection, and it shapes everything we do.
Our products/services reflect our commitment to sustainability, eco-friendliness, and the well-being of our planet. Let’s make the world a better place, one eco-conscious choice at a time. Together, we can ensure a brighter, greener future.
“From Nature, Back to Nature” is a slogan and a way of life.
A Message from the CEO – Nic Wang : Pioneering Sustainability in Food Packaging
“It is both a privilege and a responsibility to lead a company at the forefront of eco-friendly food packaging. As the CEO of CanCreativ Canada, I am profoundly committed to our mission of transforming the food packaging industry into a more sustainable and environmentally responsible sector. An unwavering commitment to the environment lies at the heart of our company’s mission. At CanCreativ Family, we firmly believe that saving the environment is not just a choice; it’s an obligation that transcends corporate boundaries.
Our journey began with a deep-rooted commitment to sustainability. We understand that our choices today have a lasting impact on our planet and future generations.
Our products adhere to the highest quality standards, ensuring you get top-notch compostable alternatives. Our manufacturing facilities in Canada allow us to support local communities and create job opportunities.
Our world is a breathtaking tapestry of
life, a gift that sustains, inspires, and provides for us. Yet, this delicate balance is under threat, and we must act decisively to preserve it. Every action we take has an impact, whether it’s the materials we choose for our packaging, the energy sources we use, or how we manage waste. Our commitment to eco-friendly food packaging is not just about products; it’s about the power of choices to reduce waste, conserve resources, and protect ecosystems.
Saving the environment is not just about profit margins or market share; it’s about the legacy we leave behind. Our vision extends beyond business success. Together with our partners, customers, and stakeholders, we are embracing a greener tomorrow.
Delivering
Tailored Packaging Solutions for Franchise Businesses: A Collaboration with Osmow’s. At our company, we take pride in offering customized packaging solutions that cater to the unique needs of franchise businesses. It brings us great joy to share our successful collaboration with Osmow’s, a renowned Canadian chain store, as we work together to fulfill this common mission. While product quality remains a cornerstone of our partnership, we recognize the pivotal roles of design and supply chain management in our shared success story. We extend our heartfelt gratitude to Osmow’s Procurement Manager, Prince Bhatt, for
being invaluable to this journey. Our teams engage in regular and open communication, fostering an environment where ideas flow freely and challenges are swiftly addressed.
Furthermore, we would like to express our appreciation to Ben Osmow, CEO and Head of Franchising at Osmow’s, for his unwavering support for both teams. We firmly believe that today’s commendable and sustainable growth is a testament to the dedicated efforts of every member of our teams.
In partnership with Osmow’s, we look forward to continued innovation and collaboration, creating packaging solutions that meet and exceed expectations in the ever-evolving franchise landscape. Together, we aim to set new industry standards and ensure the satisfaction of our valued customers.
We believe in the power of collaboration. Together, we strive to make a positive impact by reducing waste, conserving resources, and promoting responsible practices.
I invite each of you to join us in this noble cause. Your choices matter whether you are a customer, partner, employee, or friend. Together, let’s save the environment, not because it’s convenient but because it’s the right thing to do.
Thank you for being part of our mission.”
“From
Nature, Back to Nature” Reconnecting with the Earth, One Step at a Time
At EmbraceGreen our guiding principle is simple yet profound: “From Nature, Back to Nature.” We believe in the power of this connection, and it shapes everything we do.
Our products/services are a reflection of our commitment to sustainability, eco-friendliness, and the well-being of our planet. We’re here to help you rediscover the beauty and vitality of nature in every aspect of your life. Join us on a journey that brings us closer to the Earth, where each step forward is a step back to our roots. Let’s make the world a better place, one eco-conscious choice at a time. Together, we can ensure a brighter, greener future.
“From Nature, Back to Nature” – It’s not just a slogan; it’s a way of life.
OSMOW’S AT A GLANCE
160 locations across Canada and the US.
40+ head office team.
40+ in production.
1,500+ team members across the brand.
CLIENT BASE varies without a widespread menu, with the three biggest consumer target bases being Millenials, Gen Z, and Gen X.
MAIN PRODUCTS include Chicken on the ROCKS™, Lamb Shawarma, Shawarma Poutine, Osmow’s Special, and Half & Half.
Osmow’s’ head office supports its franchisees across their operations, going above and beyond to ensure they are in the best position to continue their success. This close working relationship and peoplecentric approach means the team spirit at the company remains true to its family origins as it continues to enjoy accelerated growth.
“We over-invest in marketing every year to make sure the brand is known, and our franchisees can be as successful as possible, hence why most of them have become multi-unit owners,” furthers Ben.
THE IMPORTANCE OF PROCUREMENT
Strategic sourcing is of major importance to Osmow’s in order to meet the current and future needs of its products and help maintain the
balance of its supply chain operations.
Furthermore, this strategy has helped tremendously in risk management by diversifying the company’s products, reducing the impact of disruptions, and providing a significant advantage over competitors.
Prince Bhatt, the Procurement Manager of Osmow’s, holds close relationships with these partners, ensuring that both the supplier and the company mutually benefit from the partnership.
“As Osmow’s’ procurement lead, I understand where to collaborate with our suppliers to combine our strengths and meet our goals,” opens Prince.
“Our purpose is to create a supplier partnership that delivers on time and meets our daily needs.
“We strategically procure raw proteins and spices to supply our
commissary to make finished fine-marinated proteins. Similarly, we procure packaging items, food commodities, etc., and redistribute them to the individual franchises across North America,” he expands.
Many of these items that Osmow’s strategically sources come from across
the globe, while also maintaining supply chain flexibility and helping ramp up products to meet the needs of its many customers.
“Our suppliers play an equivalent role in Osmow’s’ growth, and I consider them major players in our company’s success,” notes Prince.
By focusing on the long-term outlook of Osmow’s’ business objectives and vision, Prince and the company prioritize building relationships with suppliers beyond just the individual transaction.
“We maintain very regular communication with all these crucial vendors and receive regular feedback; our suppliers are treated like partners,” comments Prince.
“I certainly believe that this is the way forward for Osmow’s’ procurement to become the business client of choice for any supplier,” he continues.
These healthy relationships have allowed the company to improve and streamline its supply chain and positively impact its tactical sourcing.
Additionally, to ensure a positive impact on the procurement network and to make the most of the benefits that assist stakeholders within the supply chain, Prince has undertaken some essential steps.
Philly Cheesesteak wrap
Simply THE BEST CHICKEN!
OUR HISTORY
Giannone Poultry is a family-owned business deeply rooted in Saint-Cuthbert, Québec, Canada. We began our operations with small-game birds. The company, as we know it today, really took off in 1989 following a major shift in operations. We like to call ourselves a value-added processing plant.
Observing the growing and ongoing concerns with health and food safety, Giannone Poultry has invested heavily in the development of unique processing methods and has introduced fundamental changes to its operational philosophy. Everything had to be rethought. New equipment was invested in, operating methods were revised, and standards were developed, all aimed at producing the very best chicken.
Today, Giannone Poultry supplies an impressive list of customers across Canada and the northeastern US, in the retail sector, the food service industry, and with industrial customers. Building on our technological advances, we are constantly working to expand operations. Giannone Poultry is committed to providing the highest quality, federally inspected chicken. All Giannone chicken is HACCP/SQF certified. This innovative approach to embracing new technologies and markets has allowed Giannone Poultry to continue to grow while maintaining the proud family tradition of offering its customers outstanding quality products.
A VALUE-ADDED PROCESSING PLANT
All our chickens are chilled in our exclusive air-chilling process with no water added. This ultra-modern system is greatly superior to the regular water-based method. Our air-chilled chicken conserves the meat’s natural juices, preserving its precious enzymes and proteins. Eliminating water from the chilling process reduces bacterial cross contamination and significantly extends the product’s shelf life. We offer a wide range of bulk products, from whole chicken to the various primary and secondary cuts.
GIANNONE POULTRY’s relationship with OSMOW’S SHAWARMA
As soon as they met, the two men got along well. They both had a similar professional and entrepreneurial background and understood each other’s needs.
After a quality control test by Mr. Osmow himself and his quality control team, as well as a visit to the Giannone Poultry factory, Bruno and Sam concluded an agreement.
This agreement between these two great men is based on honor, trust, and the high quality of the product.
Both companies are founded on the same core values: high-quality products and high-level customer service.
Giannone Poultry is proud to have Osmow’s Shawarma as one of their prime customers.
“Giannone has been a great vendor for us - as we have rapidly expanded, they have never faltered to deliver on the quantity and quality of the product we need.”
OUR SEASONED CHICKEN
Our unique seasoning application method guarantees consistent seasoning for each chicken. The seasoning recipes used are developed by Giannone or are the customer’s own recipe. Our unique seasoning distribution system provides an even distribution of spices for each chicken that is seasoned.
Bruno Giannone and Sam Osmow met in Montreal, Quebec, in April 2021.
OUR PEOPLE
OUR HUMANE ETHICS
Over the years, we have built an enviable reputation in the poultry industry. We owe this reputation to our employees, who take animal welfare to heart and constantly strive to deliver an exceptional product across every aspect. Their dedication, ingenuity, and motivation constitute the core values in which our customers can always place their trust.
OUR RESPECT FOR THE ENVIRONMENT
Giannone Poultry demonstrates leadership in the environment by treating its wastewater with innovative processes developed and many upgrades in collaboration with MABAREX, a Quebec water treatment company. This new approach increases the treatment capacity, which means better results without having to increase the space dedicated to the installation, as well as better control of foul odors. This allows us to return water to nature as clean as the local river.
In addition, we have a biomass combustion system which uses wood to heat and create the steam required for production and plant needs. This system eliminates the use of diesel fuel, substantially reducing the company’s environmental footprint, but that’s not all; our research and development team have realized and implemented a system to convert the sludge to fuel that is mixed with wood to produce steam and hot water for the plant. This greatly reduces the demand for electrical energy as well as that of wood for the proper
We work with live chickens. It goes without saying that the quality of breeding, transportation, and processing directly affects the quality of the product on the consumer’s plate. It’s a question of added value at the commercial level.
For us, this means that we have a great responsibility toward the live chickens. The Giannone method is based on ethical concerns for both animal welfare and humane care.
We give our chickens the time to complete their normal growth cycle, making sure that they are grain-fed with corn, soy, and wheat supplemented with natural vitamins and minerals. All our chickens are raised in barns to give them enough room for freedom of movement. Humane care results in a more tender, tastier product.
To establish a high level of consumer trust, our technologically-advanced traceability system can trace each cut of meat from the hatchery, to the producers, to our processing plant and right up to our customers.
functioning of our installations.
All our waste water treatment, sludge recycling and biomass and sludge heating systems are governed by certificates of authorization issued by the Ministry of Sustainable Development, Environment and the Fight against Climate Change (MDDELCC).
In fact, we are particularly proud, as a company and as citizens, to confirm that a tiny fraction of the waste is sent to a landfill. Few plants can boast of achieving such a low environmental impact.
The Giannone method comes from our history and our philosophy.
THE LATEST STANDARDS
Being creative, leading instead of following, and showing respect in everything we do is why Giannone Poultry stands alone among NorthAmerican processing plants. Everything is designed, built, and operated by the people at Giannone themselves to proudly offer more wholesome, tastier chicken. Giannone meets the highest standards of quality, productivity, humane ethics, and respect for the environment.
Giannone picks up and transports its live chickens to avoid unduly stressing them. This is done for the quality of the meat; but above all, as a question of respect for the animal welfare.
The Giannone air-chilling system with no water added is unique in North America. This is a vital step in the production of superior quality, better tasting, more wholesome chicken. But there is much more to the Giannone method. It starts with developing close relations with producers and monitoring chickens throughout their growth period.
TURNKEY PRODUCTS
First, we pay attention to all the details that make Giannone chicken quite simply the best chicken you can buy. This added value is found in each and every product we develop in partnership with our customers.
Giannone brings this same creativity and forward thinking to our partnerships with customers by helping them offer distinctive products. Giannone handles every step of the process, from cuts, recipes, packaging, and display, to delivery of a shelf-ready product.
Giannone Chicken, a difference that everyone can taste…
Our poultry is exceptional. Every chicken, without exception, benefits from:
• Our close ties with producers, from egg to maturity
• Our live chicken transportation management contributes to minimizing animal stress
• Our innovations in slaughtering equipment and methods
• Our chilling method, which remains totally unique in North America
• A longer shelf life for our delivered products
• Our highly stringent certifications, including HACCP and SQF
• We maintain product quality and shelf life to our customers by monitoring the trailer temperature throughout the transportation process
• Our sincere commitment and respect for humane ethics and the environment
This is why we can say that we offer retailers and restaurants more wholesome, tastier chicken. We are also able to provide products that comply with specific certifications upon request.
Giannone Poultry is a Value Added Process Plant
• We can provide differents primary cuts or secondary cuts of chicken (debonned meat, ground chicken meat)
• We can also provide differents types of packaging
• And as a value added plant, we can offer you different types of seasoning for your chicken (private label)
It will be a pleasure to provide you more information on our company products.
“WE HAVE BUILT STRONG AND PRODUCTIVE RELATIONSHIPS WITH OUR SUPPLIERS THROUGH TIMELY COMMUNICATION, SHARING CONCERNS WHENEVER NECESSARY, AND ADDRESSING THE NEED FOR COMPLIANCE”
– PRINCE BHATT, PROCUREMENT MANAGER, OSMOW’S SHAWARMA
These include ensuring volume by gauging the correct forecast to the supplier in order to help them maintain the inventory level, a strict supplier selection process to uphold high standards, and cost analysis to guarantee that the company’s sourcing strategy is aligned with its budget to control the expenditure on the product.
The immense importance of healthy relationships with partners within the supply chain to continue to grow Osmow’s’ services and reach
is extremely evident. This strategic and tactical sourcing has helped the company with cost savings, improved customer satisfaction, and has built a sustainable competitive advantage in today’s QSR world.
“We stay competitive and ensure continuous engagement with our suppliers on a weekly basis, forecast any shortages in the current complex supply chain scenario, and ensure the maintenance of our quality standards and Osmow’s’ reputation,” adds Prince.
THE OSMOW’S HOPE FUND CHARITY
Not only does Osmow’s strive to provide delicious and nutritious food for its customers, but the company also created its own charity in 2020, the Osmow’s Hope Fund Charity, to help make a difference one meal at a time for those in need.
“This charity is one we built to help others in third-world countries, as we ourselves are originally from a third-world country,” explains Ben.
“We want to help others have the opportunity to rise above adversity and be in the position where they can support others as well,” he continues.
Since the launch of the charity, it has been able to feed over 2,200 children daily in places of learning in India and Zambia, and has raised over CAD$200,000 to ensure that no child has to go to school hungry.
The charity’s vision entails removing hunger and other absent basic necessities of life as an obstacle to the advancements of developing communities, and its goal is to continue to tell the story of the areas that the company serves, using its platform to bring awareness and change.
Additionally, Osmow’s has worked with homeless shelters and food banks throughout the Greater Toronto area to give back some of the success that it has earned over the years, with the ultimate mission of progressing communities both locally and abroad.
“We would like to promote more success stories like the one we have been lucky enough to live ourselves,” says Ben.
NATIONAL SHAWARMA DAY
National Shawarma Day on October 15th was coined by Osmow’s Shawarma and celebrates the Middle Eastern rotisserie method of cooking meats such as lamb, chicken, beef, and the dishes that are subsequently crafted.
Not only does shawarma bring mouth-watering flavors, but it can be enjoyed in a multitude of ways. Anything exploding with this much flavor deserves a celebration! Since it’s inception, Osmow’s Shawarma has offered original pricing on Chicken & Falafel on the ROCKS™ /Wraps for just CAD$5.
FUTURE OF SHAWARMA
The shawarama craze is not going anywhere anytime soon.
This modern take on traditional Mediterranean cuisine is unlike any other, blending together rich flavors and cultural significance for a uniquely beloved dish that customers and foodies of all ages and demographics delight in.
The future is bright for Osmow’s as the company continues to look towards expanding even further across North America over the coming years.
“We are opening 20 franchisee restaurants in 2024 and will have another 10 sign on to help us achieve these goals,” excites Ben.
Currently opening an average of 30 to 35 stores per year, Osmow’s is aiming for a total of 200 outlets by the end of 2024, with a primary focus on expansion within the US.
The first US restaurant was opened in Miami in 2022, with the second in New York in 2023, along with two more planned for the state of Florida in Q1 2024. The company is currently planning for a second production facility to cater to its rapid expansion.
“Ultimately, we are excited about expanding into new markets and finding some amazing additional franchise partners,” comments Ben.
Along with additional restaurants in the US, Osmow’s has begun seeking spaces within populous food courts and airports to further its reach even more for those looking for great flavor on the go.
Osmow’s has built a time-tested and steadfast reputation for using the highest quality ingredients in order to deliver traditional recipes that are freshly interpreted and served with passion to guests.
With a vision of becoming the leading Mediterranean QSR franchise that presents diverse, flavorful, and healthier menu options to consumers everywhere while also delivering exceptional customer service, Osmow’s has created a positive impact in communities both locally and abroad and produced business excellence.
Osmow’s’ ultimate goal is to become the world’s largest Mediterranean and Middle Eastern food franchise by maximizing its benefits to franchisees, value to customers, and service to communities. The company is well on its way to accomplishing this and much more.
Cargill is proud to partner with Osmow’s Shawarma as a supplier of beef on its menus.
The success story of Osmows and Cargill showcase how a strong partnership, built on shared values, quality and sustainability can lead to both growth and customer loyalty.
Alfie Breton, Cargill’s National Trade Sales Lead for Osmow’s, and Prince Bhatt, Procurement Manager at Osmow’s, work together effectively to create a win-win situation for themselves and their customers.
Under Ben Osmow, CEO of Osmow’s, the company continues to see exponential growth and we at Cargill are there to support and facilitate the process.
100 percent CanadianMade Cheese Curds
Made fresh without the use of powders or fillers!
“It’s been a pleasure working alongside Prince Bhatt and the Osmow’s team, supplying fresh cheese curds to their restaurants in Canada.”
– Maurizio Romeo, President, Tutto Gourmet Foods
CULTIVATING COMMUNITIES
Urban farming is a profitable and social impact-generating business. We dig deeper into food’s power to connect people with Nona Yehia, co-Founder and CEO of Vertical Harvest Farms
Writer: Rachel Carr | Project Manager: David Knott
Farm food is at the center of most communities, and indoor farming company Vertical Harvest Farms is leading the fresh produce and employment movement in Jackson, Wyoming.
As a town surrounded by mountains and a national park, land is scarce and expensive, but Nona Yehia, co-Founder and CEO, is tenacious and dedicated to the “feed locals first” approach.
The farm cultivates mature lettuce varieties, petite greens, microgreens, and herbs “curated to the needs of the entire community as our customer”, including chef-inspired blends, consumer favorites, unique varietals with enhanced flavor, nutrition profiles, and offerings that align with the culinary heritage of local ethnic communities.
“Microgreens are the next superfood as they have 40 times the nutritional value of key vitamins and phytonutrients than their mature counterparts. The tender flavor is accessible – the gateway green to raising a salad-loving teenager!” Yehia explains.
“We like to say we grow food and futures because of our unique Grow Well Employment Model. Our mission has always been to grow healthy food for the community all year round, as sustainably as possible, and create jobs for people with disabilities who have traditionally encountered barriers.
“The advice was to get the facility up and running, learn how to farm first, then add the customized employment component, but we understood that the two were intertwined and the dual mission needed to be embedded in the business,” she continues.
As an advocate for people with disabilities, a cause close to Yehia’s heart, the importance of the employment element of the business cannot be underestimated.
Food & Beverage Outlook:
What is your employment model regarding inclusivity, and how do you recognize your staff’s contributions?
Nona Yehia, co-Founder and
CEO:
“40 percent of our employees identify with a disability, so better understanding the diversity of experiences within the disabled community is an ongoing discussion throughout the company, as is how to design our next-generation facilities to be as accessible as possible.
“We hold weekly ‘boosts’ at the farm where employees gather and discuss their concerns around the seven universal dimensions of wellness. We also practice the ‘boosts’ at our HQ, and once a quarter, we hold ‘boosts’ together with the farm to keep everyone connected.
“We also have a farm-level newsletter called In the Grow and a killer meme game on the company’s GChat channels. As we expand nationally, so do our teams, with around 30 percent of HQ working remotely across the country. Therefore, we are constantly trying to figure out best practices to keep everyone connected and their contributions recognized.
“We practice a “team of teams” approach that we are still learning and optimizing so that information flows across all departments and people can fluidly support one another.”
“I have a brother with an intellectual disability. I often saw people misjudge what he was capable of, and it limited the opportunities available to him. As such, Vertical Harvest Farms will always begin with ability, not disability. When you do that, the sky is the limit, and you start seeing radical things happen at a punk rock level,” shares Yehia.
Undoubtedly, Vertical Harvest Farms has manifested something real, cool, and meaningful to the farmers, community, and customers. People have found a deep love and loyalty for the brand, and, for Yehia, there is pride in knowing that what she has built matters.
GROWING VERTICALLY
When the city of Jackson requested proposals for a sliver of land downtown, the community imparted their thoughts on what would deliver the best results. Subsequently, the Jackson Hole farm became the first hydroponic vertical greenhouse in
North America.
After spending the first few years learning how to grow produce and develop the next generation of farm design, Vertical Harvest Farms can now boast growing systems optimized for maximum yields with minimal utilization of resources, while balancing automation and technology with a human approach.
“Our solution answered multiple challenges, such as the efficient use of land, a short growing season within a rugged extreme climate, the importation of 90 percent of our fresh produce, and challenging seasonal labor issues,” Yehia reveals.
Over 100,000 pounds (lbs) of leafy greens and tomatoes are sold locally on a tenth of an acre of land, although the next generation of farms, the first of which is opening in summer 2024 in Maine, will be 15 times the size and will grow more than 2.2 million lbs of fresh produce. This will help to fulfill the New England Food Vision of growing 30 percent of food locally by 2030.
Nona Yehia, co-Founder and CEO
Hannaford, the prominent New England grocery store chain, and Native Maine, a state-focused distributor headquartered in Westbrook, Maine, will be essential to the farm’s success. Vertical Harvest Farms’ reach will extend beyond Maine with the New England Food Vision, and this is where the company will need reliable partners to honor its
“THE SIZE OF THE NEXT GENERATION OF FARMS WILL BE ABLE TO DELIVER IMPACT AT A SCALE WE HAVE ONLY DREAMED ABOUT”
– NONA YEHIA, CO-FOUNDER AND CEO, VERTICAL HARVEST FARMS
desire to see 70 percent of its produce feed people within 150 miles of the farm.
“Jackson was our proof-of-concept farm – we are laser-focused on opening the new Westbrook, Maine facility.
“The size of the next generation of farms will be able to deliver impact at a scale we have only dreamed about,” expresses Yehia.
New and groundbreaking vertical harvest concept becomes reality
Technology is what we do, innovation is what we live for
As leader in our industry PB tec develops innovative and advanced horticultural solutions in the field of electrical engineering, lighting, water engineering and automation. Complete solutions to contribute to a highquality water purification and food supply for everyone.
We respond decisively and proactively to ongoing developments in global greenhouse horticulture. Our mission is to be and remain the best in the industry, with the best technicians. Not only because current global developments require this from the sector, but because it is in our DNA.
Contact us T +31 (0)174 623 200 pb-tec.com
A drive that can only be realized by continuously offering and delivering the best quality. We commit ourselves to the best result with total dedication. By continuously innovating proactively, we continue to guarantee quality and we are ahead of customers with innovative solutions. In this way we identify possible improvements ourselves and act on them. A bar that we not only set high for ourselves, we also ask this of our suppliers and customers. We only give our total commitment to the best players in the global market. We invest in long-term relationships with them. We do this by thinking along, going the extra mile for each other and delivering on what we promise.
From the first to the second project
A few years ago we installed the first vertical greenhouse in Jackson Hole for cultivate different crops together with Nona Yehia. We are glad that we will install a new Vertical Farming project of Vertical Harvest.
PB sys and PB tec first came together with Nona Yehia in the spring of 2021. In the first meeting with Nona and her project team for Vertical Harvest Maine, the groundbreaking new vertical harvest concept was born. Koen Brabander, the Commercial Director of PB tec, had the vision. Together with the technical experts at PB tec and PB sys this vision became a concept and with a lot of hard work and coordination, the concept has now turned into an innovated and world class project.
PB sys focuses on the entire logistical aspect of the vertical farm. This includes all of the hardware components such as conveyors, lifts, transitions and stacking of more than 40,000 trays that will be moved throughout the system. The controls software that is able to plan, transport and monitor each tray is very complex and has been developed by PB sys. PB sys will work closely with VH Systems (another company of the PB group) and PB tec to develop, deliver and execute this project in order to provide a one of a kind vertical lettuce system to Vertical Harvest.
Through the last number of months, all the ideas and designs have started to come to life as the teams enter the next stage of the project. During each stage of development of this project the PB sys team and the VH Systems team have worked very closely together. The drive, skill and focus to always have solutions have helped push innovation forward.
Through the design and development phase of this system, PB sys, PB tec, VH Systems and the team at Vertical Harvest learn from one another each and every day. The collaboration has been great and thank you to Nona and the entire Vertical Harvest team and partners for making this project a reality.
“OUR MISSION HAS ALWAYS BEEN TO GROW HEALTHY FOOD FOR THE COMMUNITY ALL YEAR ROUND, AS SUSTAINABLY AS POSSIBLE, AND CREATE JOBS FOR PEOPLE WITH DISABILITIES WHO HAVE TRADITIONALLY ENCOUNTERED BARRIERS”
– NONA YEHIA, CO-FOUNDER AND CEO, VERTICAL HARVEST FARMS
POSITIVELY IMPACTING COMMUNITIES
Vertical Harvest Farms has plans to apply for B Corp certification in the coming year after spending the previous year developing three theories of change. Firstly, the company wants to focus on climate resiliency to show where it can improve.
“We are among the only 12 indoor growing organizations participating in the Resource Innovation Institute’s
(RII) USDA-sponsored Water and Energy Benchmarking report. We shared every electric bill and meter reading from the past three years, showing continuous improvement.
“We are excited by the sustainability progress we will be able to demonstrate, starting next year between our first and second farms,” Yehia states enthusiastically.
The second theory of change is nutrition security to measure how much food goes into the hunger relief
THE BENEFITS OF HYDROPONICS
• Hydroponics uses 95 percent less water than traditional agricultural practices.
• Nutrients are balanced within the water. Therefore, water not soaked up by the roots is captured, treated, and recycled, which means no run-off or nitrogen build-up occurs in the water systems.
• It is a completely controlled environment, so plant recipes can be dialed in for taste, tenderness, and nutrition using precise resources.
• In the next-generation farms, around 100 acres worth of food will be able to grow on half an acre of land. This also helps to preserve arable farmland to produce foods that cannot grow hydroponically or vertically.
• Vertical Harvest Farms’ produce goes from farm to fridge in 48 hours as the greens last much longer than conventionally farmed options, translating to less food waste.
system as well as what is sold through low income and low access (LILA) channels.
“To date, we donate around five percent of our farms’ output into accessible venues, and we expect to see that increasing this year with the Food Bank of Wyoming partnership, and again next year when we get the Maine facility up and running. We are gearing up to start the hiring process in Maine in the next quarter and plan to grow by late spring.”
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Ensuring the Maine project succeeds is, therefore, a priority for Vertical Harvest Farms, and the company’s main focus in 2024.
Economic inclusivity is the third area of change, measuring how money can be kept in the community for longer by producing locally, and how Vertical Harvest Farms can help an underemployed population gain greater financial independence. By developing a national network of local farms built in fast-growing second cities, the company can help people achieve this.
“These three things together are essential aspects of our business model and are not corporate social responsibility (CSR) bolt-on programs, but embedded within how we operate,” Yehia confirms.
POSITIVELY IMPACTING COMMUNITIES
“We do our own distribution and love this direct connection to our customers. Many of our chefs and culinary partners say our deliveries are a highlight of the week. It is another opportunity for passive advocacy
when people who may not have much experience with someone who is autistic or has Down syndrome develop a relationship with a person with a disability, and ultimately value and enjoy it,” observes Yehia.
Consumers want to know their farmers, feel connected to where the food comes from, and understand that a business adds value to a community and does not just extract from it.
Vertical Harvest Farms is impacting communities from Westbrook, Maine to Jackson, Wyoming.
“We are pleased to join the Maine community and appreciate the municipal leaders there. We support the thriving Portland culinary scene and stalwart community institutions like Maine Med, University of Maine campuses, and K-12 school systems through partners such as Full Plates, Full Potential.”
In Jackson, Vertical Harvest Farms has just announced a dynamic partnership with the Food Bank of Wyoming to get fresh greens into the state pantry system. The company began by donating directly, loading up a semi-truck once a month, which
has now grown to twice a month, and leveraging a grant strategy to balance donations with the purchase of local produce.
“We solve problems and support everyone’s growth and development. We have preserved employee access to benefits alongside building a career and navigated the complexities of the healthcare system when asked to advocate for better coordination of care. We have also reversed evictions and helped employees rent their first apartments and obtain driving licenses,” concludes Yehia.
Prioritizing community, innovation, and being genuinely connected and creative are in Vertical Harvest Farms’ DNA, proving how much of an impact a company can make when mobilized.
VERTICAL HARVEST FARMS
FLAVORFUL CONNECTIONS
Food and beverage is a constantly changing industry, driven by what people want – more sustainability, better health options, and greater convenience.”
This sentiment, as voiced by Bruno Barrientos, COO of GCG, rings true as the world begins to shift towards more modern, eco-friendly, and nutritious food options.
One of the most prominent locations where this dietary transition can be observed is in the fast-paced, ever-busy environment of an airport.
GCG, a leading strategic partner that offers personalized and comprehensive solutions across the aviation, industrial, institutional, and culinary sectors, is paving the way for this cultural shift one airport at a time.
Operating in 22 countries and 30 cities across the US, Caribbean, and Latin America, the company’s history dates back to the 1950s, from which it has evolved into its current status as a multinational organization.
“We are committed to delivering exceptional food and travel experiences that enhance every customer’s journey,” attests Barrientos.
“Personalization and flexibility are key for ensuring we meet our customers’ specific needs and goals. We don’t adhere to a one-size-fits-all approach; our standard is defined by exceptional quality and the tailored objectives we achieve for each customer.”
The company’s adaptability and dynamic service offerings are evident through its four businesslines - sky dining, airport dining, aviation support, and culinary.
A trusted partner and one-stop shop for the airline and aviation industries, alongside other corporate customers, GCG has led the way in food and beverage for 70 years. Bruno Barrientos, COO, tells us more
Writer: Lauren Kania | Project Manager: David Knott
Sky dining, specifically, specializes in providing onboard dining experiences; airport dining manages airport restaurant concessions tailored to passenger needs and tastes; aviation support encompasses a full range of airport ground services; and culinary offers catering services to both public and private institutions.
“Our success is driven by a multicultural team of over 5,500 members, each specializing in diverse technical and administrative roles, with a constant focus on personalization,” details Barrientos.
With a client base that includes major airports, top-tier airlines, multinational companies, and governmental institutes, GCG is committed to delivering strategies and tools that meet customers’ needs and propel them into the future with confidence and clarity.
BUSINESS-CRITICAL TURNKEY SOLUTIONS
Having worked in the restaurant industry since the very beginning of his profession, Barrientos found himself exposed to the airline catering industry in Central America before moving to Florida, where his career at GCG’s headquarters took flight.
Quickly following this, the company executed a diversification strategy to become a stronger partner for its airline customers and provide an alternative to onboard meals for passengers, offering convenient solutions at airports in the Latin American and Caribbean regions.
“The growth, development, and interest in the food and beverage industry was my main career project and where I started the journey that is now being executed and led by a fantastic team of executives and team members,” prides Barrientos.
Currently, GCG is experiencing an exciting time as a dynamic environment propels the company to continuously innovate and develop new solutions.
FOOD & BEVERAGE OUTLOOK: HOW DO YOU EMPOWER YOUR STAFF AND RECOGNIZE THE CONTRIBUTIONS THEY MAKE?
Bruno Barrientos, COO: “Our employees are the backbone of our operations, and we are deeply committed to empowering and recognizing their contributions.
“We achieve this through comprehensive training programs, competitive benefits, and a culture prioritizing continuous improvement. Our engagement initiatives include feedback exercises that are crucial for maintaining our high standards of service and fostering ongoing innovation.
“To celebrate both individual and team achievements, we have established a robust recognition program that not only motivates our staff but also strengthens our commitment to a culture of excellence.
“Open communication is a cornerstone of our philosophy; we host regular town hall meetings and feedback sessions, ensuring every member has a voice and can share their ideas and concerns.
“GCG is committed to supporting diversity and inclusion through various initiatives, such as scholarship programs that help our employees and their families advance their careers. Our commitment extends to promoting gender equality and empowering women, which is reflected in our workforce, comprising over 40 percent women.”
By adapting its culinary, sky dining, and airport dining services around its customers’ evolving needs, the company is aiming to enhance its various airline experiences offered across public and private institutions, airports, and onboard services.
“We’re thrilled by the opportunities ahead and are dedicated to offering our customers new, innovative options that elevate their dining experiences.”
GCG has been able to maintain its reputation for providing exceptional dining services that complement the luxury and convenience of modern air travel over the course of its 70-year history due to its constant attention to customers’ needs and desires.
“We prioritize using high-quality ingredients, providing digital solutions, and maintaining culinary excellence led by renowned chefs. Our offerings are meticulously crafted to appeal to the diverse tastes of global travelers, blending local flavors with international cuisines,” expands Barrientos.
With a strong emphasis on customization, GCG’s added value lies in its flexibility and capability to create bespoke solutions that cater to the airport’s demands and optimally address the preferences and needs of their passenger base, considering timing, local context, and operational specifications.
SOLUTIONS BEYOND COMPARE
GCG is currently working toward reshaping airport dining into a delightful journey for travelers worldwide through several key innovations, technological advancements, and culinary prowess.
This includes cultural immersion and local cuisine, sustainability initiatives, digital menus and ordering systems, contactless payments and services, and smart ordering and pick-up solutions.
“By integrating these trendsetting approaches and leveraging
technology to its fullest potential, we are reshaping airport dining into a truly memorable experience for travelers,” highlights Barrientos.
These initiatives can be seen within the company’s key projects, such as the recent acquisition of the operations of an international food company in Colombia, marking a significant milestone in GCG’s strategic expansion.
“We have introduced new catering production facilities that serve leading national and international airlines across major Colombian cities,” Barrientos points out.
“This project is pivotal as it fortifies our regional footprint and advances our service offerings to meet the
growing demands of our clientele.”
Additionally, the company has secured a new concession contract at Princess Juliana International Airport in St. Maarten, allowing it to launch five new locations and a VIP lounge within the airport’s recently renovated, mega yacht-inspired food court.
“Our aim with this project is to craft unique dining experiences that reflect St. Maarten’s rich culinary tradition while catering to the diverse tastes of travelers. This initiative aligns with our goal to become the preferred partner in airport dining, setting new standards for excellence and customer service.”
GCG AT A GLANCE:
• 23 million+ meals served annually
• 25,000+ flights assisted on the ground annually
• 40+ airport restaurant concessions
• 130+ airline customers
• Working with 500+ business partners
• 5,500+ team members
• 30 stations across the Caribbean and Latin America
Both projects are testament to GCG’s commitment to growth and ability to provide high-quality, tailored dining solutions across the region.
Alongside its culinary and dining offerings, the company provides ground handling services through its aviation support business line – a key component of GCG’s comprehensive capabilities.
The company provides a range of services including baggage handling, aircraft cleaning, cargo management, and passenger assistance, with the goal of ensuring the efficient and smooth operation of airport logistics, elevating the traveler experience and operational efficiency, and becoming an integral solution for all commercial airlines, private aviation, and local customers.
“As we look to the future, we plan to expand our ground handling services into new markets, enhancing our reach and capability. This expansion is aligned with our broader business strategy of growth and innovation,” insights Barrientos.
A HIGH-FLYING FUTURE
One of the most crucial components to GCG’s success and longevity is the relationships it maintains with suppliers and partners.
“We collaborate with over 2,000 partners, which is essential for maintaining a steady, high-quality supply of materials and services across our business lines,” explains Barrientos.
“These partnerships enable us to manage costs, drive innovation, ensure compliance with regulatory standards, and enhance operational efficiency and customer satisfaction.”
Equally as important to the company’s core values are GCG’s corporate social responsibility (CSR) practices, which strengthen its overall operational sustainability and positively impact the communities in which it operates.
“We are dedicated to environmental conservation and implement practices that minimize our ecological footprint,” asserts Barrientos.
Notably, the company has recently expanded its renewable energy efforts in the Caribbean, with
photovoltaic (PV) systems installed across seven countries totaling 1.3 megawatts.
GCG’s commitment extends beyond environmental efforts to substantial community involvement. It works closely with local farmers, communities, and suppliers to support sustainable agriculture by providing the necessary resources and training to improve their livelihoods.
“We also focus on food security by providing meals to communities in need, especially during emergencies or disasters,” continues Barrientos. Through these diverse activities, GCG aims to positively impact society while fostering a culture of responsibility and sustainability within the company.
As GCG continues to look ahead to the coming years, it is entering into a phase of evolution as a brand and company, seeking to expand into new regional and international markets.
A key focus will be enhancing its digital offerings, alongside the exciting announcement of an upcoming launch of an e-commerce platform.
“We remain committed to integrating sustainable practices throughout our operations, ensuring that our growth aligns with our environmental responsibilities.
“These strategic priorities are designed to strengthen our market position while maintaining our focus on personalization and excellence, and offering our customers integral solutions with multiple services,” concludes Barrientos.
HARVEST THE POWER OF NATURE
THE NATURE
Dedicated to providing North America with delicious snacks containing the best and most natural ingredients since 1966, Calbee America emerges today as one of the nation’s largest snack brands
Writer: Lily Sawyer | Project Manager: Ben Weaver
With a long-standing history of excellence, Calbee America is proud to be a major part of the global Calbee brand.
Initially founded in Japan in 1949, Calbee quickly grew to become the country’s largest snack food company.
Soon after, in 1966, the brand was launched in North America as one of the region’s very first Asian snack companies, with Calbee America first appearing in Hawaii before quickly gaining popularity nationwide.
1970 saw Calbee America introduce Shrimp Chips to US audiences, which is now widely enjoyed in the country due to its savory, umami flavor.
Further to this, Calbee America’s flagship brand, Harvest Snaps, is currently enjoyed in 14 million households and counting across the US and Canada. Made from natural, plant-based ingredients, Harvest Snaps truly encapsulates the company’s mission to harvest the power of nature and offer consumers a guilt-free, healthy snack option.
As it continues to grow across the US, Calbee America is determined to maintain its strong grasp on both the North American and Asian snacking markets.
EVOLVING PALATES
Citing subtle changes in the nation’s palate to a broader range of Asian flavor profiles, Calbee America has introduced a growing selection of Asian-inspired snack products to the US over the years, including Shrimp Chips, JagaRico, Takoyaki Ball, My Pote, and Jagabee.
More recently, the brand has
expanded the distribution of its Asian snacks into mainstream US grocery and convenience stores. This aligns with a general rise in demand for Asian flavors, which can be observed in the recent widespread uptake of food items from the region such as sushi and ramen.
As such, Calbee America is able to offer these products across Asian supermarkets in North America, such as HMart and Mitsuwa Marketplace, alongside major US stores such as Costco and Walmart.
The widespread availability of these snacks in the US is also in response to an increase in the country’s Asian population seeking brands that they recognize from their childhood. In this way, Calbee America has capitalized on a growing market.
At the same time, the company has noted a prominent rise in the nation’s healthy snack category of late, a movement that its flagship brand, Harvest Snaps, is ideally placed to cater for across the US as a nutritious fruit and vegetable-dense option.
Alongside its broad range of Asian snack options, Calbee America therefore arguably monopolizes today’s US snack market and continues to benefit from a robust business model that capitalizes on emerging trends.
STREAMLINING US DISTRIBUTION
To effectively distribute its vast range of snack products across North America, especially those manufactured overseas, Calbee America operates through a highly efficient logistics and supply chain network.
Specialty Oils Are Our Specialty
Could you introduce me to Ciuti International and provide an overview of its value-added competencies, products, certifications, and location?
Ciuti International stands as the premier specialty cooking oil importer and bottler, forging strong partnerships with farmers and producers globally to deliver exceptional, authentic, and competitively priced products directly from the source.
Nestled in the foothills just outside Los Angeles, our manufacturing plant is certificated:
• USDA Organic
• Non-GMO Project Verified
• Orthodox Union Kosher
• SQF Level 2 certified
The above specialty or conventional oils and vinegar are then distributed from our facility through four divisions:
• Retail
• Foodservice
• Bulk Ingredient
• Private Label
That’s fantastic – I’m curious how Ciuti got started; what’s your superhero origin story?! And where are you now?
Going back in time - our story begins with the family-owned company’s roots in Sicily, Italy, where extra virgin olive oil is a cornerstone of the Mediterranean diet.
Ciuti was founded to share our heritage by bringing authentic Italian extra virgin olive oil to the United States. Inspired by the success of our olive oil and driven by loyal customers’ demand for more of these genuine products, we have expanded from a single ingredient to the diverse offerings we have today.
In the company’s second generation, through Ciuti’s ongoing commitment to quality, authenticity, and exceptional customer value, we grew our range to provide a comprehensive assortment of specialty oils and pack sizes by building on years of experience and strong global partnerships.
Now, to the present day, Ciuti has expanded to its +100k square foot (+9300 sq mt) state of the art, rail- served facility strategically situated just outside the Seaports of Los Angeles and Long Beach, within the US’s largest distribution hub at Rancho Cucamonga, California. This prime location enables Ciuti to efficiently serve the nation and export packed-in the USA products internationally. Whether under our brands or custom private label, Ciuti is dedicated to our customers’ success.
Does Ciuti International offer any specialty products, varieties, or ingredients? Does the company use any innovative processes to acquire unique flavors?
‘Specialty Oils Are Our Specialty’ is our motto, and we mean it:
• Avocado Oil – High in mono-unsaturated fats (the good fats) with a neutral flavor profile and high smoke
point has made Avocado Oil the fastest growing oil in the industry. As one of the largest importers of Avocado Oil in the USA and one of the first in the industry to offer Avocado Oil as a staple ingredient. Our Avocado oil is expeller pressed, naturally refined and can be used for frying, as a base in a marinade or drizzling over a salad.
• California Organic EVOO – Produced from olives that are 100% grown in California, harvested and pressed the same day to ensure maximum quality and freshness; Ciuti California Organic Extra Virgin Olive Oil hails from the famed Napa Valley region and is bottled at Ciuti’s southern California factory to ensure sustainability and traceability from farm to factory.
• Award-winning infused oils – Our Lemon infused Avocado Oil recently won an award with the Specialty Food Association. We offer a diverse line of infused oils, Garlic, Basil, Lemon, Chili Pepper, along with any of our base oils and we can do custom flavorings as well.
Following that, could you talk about the company’s capabilities?
Ciuti International has listened to our customers’ needs over the years and that is what has allowed us to build a diverse range of capabilities. We can provide all our products in any of our pack sizes, from small 250ml glass retail products to gallon and JIBS for Foodservice, all the way to totes and tankers for our customers’ Bulk/Industrial needs. We can help our customers build their own private label line without committing to truckloads and provide a unique offering of products. Being a domestic supplier allows us to have stricter quality controls, shorter lead times, and flexibility with packaging and offerings. Packaging options include:
• Glass Bottles/Jars
• PET Bottles/Jars
• HDPE Jugs
• Tin Cans
• Jug-In-Box
• Drums
• Totes
• Road Tankers
Six fully automated lines accommodate orders of all sizes, from single pallets to full truckloads 250 ML bottles, to 275 GL Totes, ensuring we can scale to meet any requirement. Our facility holds 4,000,000lbs, over 1800MT, of storage capacity to provide a reliable supply of readily available inventory.
What would you say differentiates Ciuti International from the competition?
Versatility – Ciuti offers truckload quantities at pallet minimums, allowing customers to fill their trucks with tremendous variety of specialty oils. Only Ciuti’s singular niche combines fast, reliable, US-packed products with strict quality standards.
Variety – available in organic, non-gmo, kosher, or conventional grades/origins of:
- Avocado Oil
- Canola Oil
- Coconut Oils
o Organic Extra Virgin
o Organic Refined
- Corn Oil
- Grapeseed Oil
- Olive Oils
o Extra Virgin
o Pure
o Pomace
- Nut Oils
o Almond
o Hazelnut
o Pistachio
o Walnut
- Rice Bran Oil
- Sesame Oil, Toasted
- Soybean Oil
- Sunflower Oils
o Organic High Oleic
o High Oleic
o Mid Oleic
o Regular Sunflower
o Linoleic
- Blended Oils
o Custom Blends
- Flavor Infused Oils
Availability – An abundance of storage capacity and a variety of product offerings allows us to react to our customers’ needs. We provide short lead times measured in days, not weeks or months; can combine a variety of pack sizes and oils helping eliminate warehousing needs for our customers, avoiding long lead times from overseas and ensuring dependability as a supplier. We ship less than truckload, truckload, tankers, and flexitanks, so we can help scale to meet any customer’s needs.
You’ve talked about the retail, food service and bulk ingredient divisions - could you tell us more about the company’s Private/White Label division?
We understand the trust instilled in Ciuti when our Private/ White Label partners ask us to procure the premium sourced oils we pour into their products, meticulously pack them at our SQF-certified facility, and finally brand them with their company’s mark.
• Our commitment to quality ensures these products are available across our entire range, consistently better than or matching the quality of National Brand Equivalents, and always with bulletproof, on-time reliability for in-full short domestic fulfillment lead times to beat deadlines.
• One-stop-shop freedom to choose from a diverse selection of oils, bottles, and sizes, allowing packaging customization from start to finish. Whether you prefer glass bottles, PET bottles, HDPE jugs, tin cans, or another format - we provide flexibility to meet specific needs.
• Our full-time in-house graphic designer is available to assist in creating a distinctive label or developing a complete branded specialty oils line. This personalized service ensures your products pop on the shelves and resonate with your target audience.
• From concept to shelf in a few weeks. That’s the promise.
At Ciuti, we are dedicated to turning vision into reality, so we’ve streamlined the entire white-label process within weeks. Our goal is to provide exceptional service value and premium-quality products that enhance your brand’s reputation and build market presence.
ABOUT CIUTI INTERNATIONAL
Ciuti International has grown into a premier supplier of specialty oils by developing our customer base through trust, quality and service. We’ve developed an array of offerings and pack sizes aiming to be a one-stop shop for all our customers’ needs. Our ability to source in bulk direct from producers and farmers allows us to offer consistent quality, traceability from farm to table and competitively priced products. Servicing all three market segments, retail/foodservice/bulk ingredients, offering private label and branded items in a variety of pack sizes has set us apart from our competitors – contact Ciuti and let us help you with your specialty oil needs.
Rancho Cucamonga, CA USA
+1-909-484-1414
sales@ciuti.com www.ciuti.com
In January 2023, having faced considerable challenges such as supply chain shortages during the COVID19 pandemic, the company made the executive decision to introduce in-house inventories for its Asian products at two of its US warehouses.
Prior to this, many of Calbee America’s Asian snacks came from overseas and were supplied to supermarkets across the US by a single national distributor.
As this was no longer logistically viable due to the company’s expansion, Calbee America elected an external distributor to supply the nation’s Asian supermarkets, whilst the company itself handled shipping to domestic stores.
As such, Calbee America benefits from optimal operational and logistical efficiencies. One point of contact
CALBEE AMERICA BRANDS
HARVEST SNAPS – A crunchy snack made with real ingredients. Available in over 14 flavors and varieties, including:
• Snack Crisps
• Crunchy Loops
• Crunchy Puffs
JAGARICO – Pairing hearty potatoes with fresh flavors. Available in:
• Original
• Double Cheese
• Hokkaido Butter
• Umami Seaweed
• Sukiyaki
MY POTE – A gluten-free snack made with US-grown potatoes. Available in:
• Garlic Herb Butter
• Himalayan Pink Salt
• Onion Soup
• White Truffle
ONION RINGS – Crispy, crunchy onion flavor snacks, always baked and never fried.
presides over the distribution of the company’s Asian snack products, and another over its domestic brands, meaning one salesperson manages each account and a dedicated distribution arm supplies each store.
By streamlining its supply chain and logistics, Calbee America has been able to remain at the top of its game as it continues to expand.
FRUGRA – A healthy granola snack combining grains and seeds with sweet, dried fruit. Available in:
• Original
• Reduced Sugar
SHRIMP CHIPS – A healthier take on the classic Asian snack. Available in:
• Original
• Hot Garlic
• Wasabi
• Yuzu and Black Pepper
• Siracha Mayo
POTATO CHIPS – Crinkle-cut chips full of mouthwatering flavors, such as:
• Seaweed and Salt
• Hot and Spicy
• Honey Butter
• Pizza
TAKOYAKI BALL – Grilled octopus flavor puffs reminiscent of Japanese street food.
JAGABEE – Wholesome, natural-cut potato chips resembling French fries. Available in:
• Lightly Salted
• Ketchup
CONTINUOUS PRODUCT DEVELOPMENT
Innovation and product development play a big part in defining Calbee as a competitive global brand.
Founder Takashi Matsuo was deeply passionate about R&D, which today forms an integral part of the company’s corporate DNA.
In this way, a dedicated R&D team in Japan is focused on continuous product development such as the ongoing evolution of JagaRico to include new flavors, sizes, and packaging options throughout the years.
In addition, the brand’s acute awareness of varying international market preferences enables it to cater to different tastes across the numerous destinations it serves.
For example, research indicates that US consumers generally seek spicier, heavily seasoned snack products, whilst the Japanese market tends to prefer more subtle flavors.
By understanding such minute market preferences, Calbee has been able to uniquely tailor its products for different international audiences, ensuring it continues to remain a firstchoice snack brand for all.
An awareness of the rising demand for brand transparency has also led to Calbee America rebranding its Harvest Snaps Selects to Harvest Snaps Crunchy Puffs to better represent the line’s identity as a plantbased snack.
At the same time, the company has recently released a line of freeze-dried
CONNECTING YOU TO GLOBAL MARKETS
At XPT Grain we leverage our comprehensive global market knowledge and production expertise to create the most advantageous grain marketing opportunities for you.
Through our established and highly valued relationships, XPT has successfully opened and expanded new markets for Western Canadian grown organic and conventional grains.
Our company takes pride in its proactive approach and responsiveness in addressing the often diverse and unique needs of our producers and buyers. Quality and traceability measures begin in the fields and are strictly upheld through to the customer.
Our commitment extends beyond transactions, as we strive to be a trusted partner in this business. By offering personalized service and tailored solutions, we navigate the complexities of the market to maximize value for our customers.
From the initial discussions to the final delivery, XPT Grain is dedicated to upholding the highest standards of service and product excellence.
fruit, such as sliced apples, strawberries, grapes, and bananas, to align with growing demand amongst parents in the US for healthier snacks for their children.
A BRIGHT FUTURE
As it continues to grow, Calbee America anticipates great things on the horizon, especially given the impact social media and globalization have had on the Calbee brand.
In the 2023 Japanese fiscal year alone, the Harvest Snaps family increased its social media following by 12 percent, whilst the overall Calbee brand grew by a staggering 207 percent.
Calbee America’s strategy for future growth includes continuing to develop its domestic healthy snack brands and products, such as Harvest Snaps, whilst maintaining its strong grasp on the US Asian snack market by introducing novel flavors and pushing the boundaries of what’s possible.
CALBEE AMERICA –A BRIEF HISTORY
1949 – Founded in Japan, Calbee was first known as Matsuo Food Processing Co., Ltd.
1955 – The company name was changed to Calbee Confectionery.
1966 – Calbee Confectionery began exporting overseas to Southeast Asia and Hawaii.
1967 – Calbee Confectionery started exporting Shrimp Chips to North America.
1970 – The brand established a North American subsidiary focusing on
From its national production facilities in California and Mississippi, the company plans to continue to launch new products, flavors, and co-manufacturing facilities across the US.
the region’s snack market, where it established its first overseas base.
1973 – As its headquarters relocated to Tokyo, Calbee Confectionery was rebranded simply as Calbee as it sought to develop a worldwide market.
2012 – Calbee North America was established across sites in Oregon, Mississippi, and California.
2019 – Calbee North America acquired Warnock Food Products.
2023 – Calbee North America and Warnock Food products merge to become Calbee America as we know it today.
Thus, Calbee America will continue to capitalize on its burgeoning success as a recognized brand as well as its US customers’ thirst for new and unique snacks.
SERVED WITH A SIDE OF EXCELLENCE
With more than 70 restaurant and café locations, Restaurant Company Europe is the largest catering group in the Netherlands. We peruse the company’s menu for success with CEO, Sandra van Halderen
Writer: Ed Budds | Project Manager: Liam Pye
Across the globe, people eat not only to nourish themselves but also to celebrate, share special moments with loved ones, as well as to experience and broaden their horizons.
“It’s a privilege to be able to contribute to these experiences and great to see that guests realise, after having to deal with restrictions during the COVID-19 pandemic, that they can go out once again,” introduces Sandra van Halderen, CEO of Restaurant Company Europe (RCE).
The vast, and forever shape-shifting food and beverage industry is never stationary, presenting copious developmental opportunities within its constant cycle of transformation and innovation.
Furthermore, the enormous restaurant industry also exists as a showcase of what’s happening in the world and how people react to it, acting as a mirror for new trends, interests, and developments. The increase in eating out, a greater focus on health, the digitalisation of the world, and the need for more social interaction between people is driving traction towards RCE restaurants.
“We also see people celebrating a night out, spending on premium products and sharing dishes more and more amongst each other. Speaking of sharing, our guests’ journey starts way in advance on our digital channels and continues via social media long after,” van Halderen adds.
In general, RCE believes that this
Sandra van Halderen, CEO
is an exciting year for the European food and beverage industry. After the lockdowns and restrictions of recent years, 2023 marks the full return of the foodservice sector, or at least van Halderen hopes.
“We see exciting opportunities emerging across Europe, but at the same time acknowledge the challenges when it comes to high rent prices, increasing salaries and, above all, huge inflation and the increased cost of operations,” she voices.
BUILDING A DIVERSE EMPIRE
Today, RCE is the largest restaurant group in the Netherlands, amassing more than 70 of its own restaurants in the casual dining and fast-casual segment.
Now private equity owned, the company was created in 2020, birthed from a merger between two restaurant groups. A fast-casual formula with several restaurants throughout the Nederlands. More broadly, RCE has four distinct major variations of restaurant formulas.
Firstly, Loetje is a successful casual dining formula with 34 restaurants, starting 45 years ago in Amsterdam as a billiard café that served the traditional dish of steak in gravy with bread.
“Nowadays, Loetje is an accessible restaurant for a broad range of guests, from families and groups of friends to business guests. The steak with gravy and whitebread is still the most
ordered item on the menu, and we also serve it as a vegan dish,” van Halderen tells us.
Elsewhere, Happy Italy is a fast-casual concept with 18 large contemporary restaurants, serving large portions of high-quality fresh pizzas and pasta for low prices. Additionally, unique to this formula is that every restaurant features a large indoor playground for children, making each site family-friendly.
Another proud staple of the company is RCE’s Beers&Barrels formula, a concept with a modern restaurant and bar setting that serves a variety of beverages while also allowing guests to tap their own beers on its unique tapping tables.
“At Beers & Barrels we serve an array of cocktails and our extensive menu has a vast variety of delicious dishes, including many vegan options and beautiful dry-aged steaks across
INTRODUCTION:
Beuk Horeca is the leading provider of innovative foodservice and catering equipment solutions in the Netherlands and abroad. With a comprehensive range of products and services, a diverse client base, and a dedicated team of professionals, we are committed to delivering excellence in the ever-evolving foodservice and catering industry.
OUR PRODUCTS AND SERVICES:
Beuk Horeca offers a wide array of products and services tailored to meet the unique needs of our clients. From state of the art kitchen equipment to comprehensive foodservice management, we provide end-to-end solutions for restaurants, hotels, and catering establishments. Our offerings include programmable kitchen appliances, energy-efficient equipment, kitchen design and construction, as well as ongoing support and maintenance services.
LOCATIONS AND CLIENT BASE:
Operating throughout the Netherlands, we have established a strong presence in the catering industry. From bustling city centres to idyllic coastal towns, our services span the entire country. We have had the privilege of working with a varied range of clients, including renowned restaurant chains, luxury hotels, and prestigious catering companies. Our client base is a testament to our expertise, with long-standing relationships that reflect the trust and satisfaction of our partners.
THE CHANGING LANDSCAPE OF THE FOODSERVICE AND CATERING EQUIPMENT INDUSTRY:
The foodservice and catering equipment industry is undergoing a rapid transformation driven by changing consumer demands and advancements in technology. At Beuk Horeca, we are at the forefront of this evolution, constantly adapting and innovating
The leading provider of innovative foodservice and catering equipment
to stay ahead of the curve. We understand the need for efficiency, sustainability, and exceptional levels of service. As such, we embrace technological advancements, offering programmable and energyefficient equipment to enhance productivity, reduce costs, and meet the changing demands of our clients.
OUR RELATIONSHIP WITH RESTAURANT COMPANY EUROPE (RCE):
RCE, the owner of esteemed restaurant chains such as Loetje, Stan, Beers&Barrels, and Happy Italy, holds a special place in our journey as a company. As a key partner, RCE plays an integral role in shaping our success and reputation. Our close collaboration allows us to understand its unique requirements and deliver tailored solutions that align with its brand vision. We greatly value our relationship with RCE and the synergy we share in elevating the restaurant experience offered by its renowned establishments.
PROJECTS WITH RCE: PAST AND PRESENT:
Over the years, we have collaborated with RCE on numerous projects, which have showcased our commitment to excellence and innovation. One notable project involved partnering with the iconic Loetje restaurants, where we implemented innovative foodservice and catering equipment solutions to enhance its overall efficiency, while preserving its distinctive ambience. We worked closely with RCE to understand its specific needs, resulting in a seamless integration of our cutting-edge equipment and services. These projects demonstrate our ability to deliver exceptional results and the strong bond we have forged with RCE.
EXCITING FUTURE COLLABORATIONS WITH RCE:
Looking ahead, we are thrilled about the upcoming projects we have planned in collaboration with RCE. While we cannot disclose specific details at this time, we can assure you that these projects will continue
to redefine culinary excellence. By combining our expertise with RCE’s visionary approach, we will create unforgettable dining experiences that captivate guests and elevate their establishments to new heights.
CURRENT PROJECTS:
Beyond our collaboration with RCE, Beuk Horeca is involved in various ongoing projects across the Netherlands and beyond, including the Caribbean islands. From designing and constructing kitchens for renowned restaurants to providing comprehensive catering solutions for hotels, our team is dedicated to delivering outstanding results. We leverage our expertise, industry knowledge, and attention to detail to ensure that each project is a resounding success. We have been fortunate enough to undertake several remarkable projects, including the Marriott Hotels in the Netherlands such as The Hague, as well as on Curaçao Beach where a new high-class resort is being established under the Marriott flag. Correndon is also one of Beuk Horeca’s well-respected clients in both regions. Recently, we completed a major project in the form of Sandals, a luxurious resort in Curaçao. A different significant account is Wagamama, who we have recently built several projects for in Brussels, Antwerp, and Kijkduin. Additionally, we are proud to
serve emerging concepts such as The Breakfast Club and Cannibale Royal, which are rapidly expanding. These are just a few examples as the order book is filled with more exciting opportunities.
THE IMPORTANCE OF OUR STAFF:
Our staff members are the backbone of Beuk Horeca, and we recognise the pivotal role they play in our success. We foster a culture of empowerment and continuous growth, providing our employees with opportunities to excel and contribute to our collective achievements. Through training programmes, career development initiatives, and a supportive work environment, we encourage their professional growth and ensure that they are equipped to deliver outstanding service to our valued clients.
ADVICE FOR ASPIRING PROFESSIONALS IN THE INDUSTRY:
For those considering entering the foodservice and catering equipment industry, we offer the following advice: embrace innovation, stay abreast of industry trends, and seek opportunities to learn and grow. Dedicate yourself to providing exceptional experiences, and always prioritise the needs and preferences of your clients. Cultivate strong relationships with key partners and suppliers, as collaboration and trust are essential for long-term success. Finally, never underestimate the importance of a passionate and dedicated team – they are the heart and soul of any culinary endeavour.
CONCLUSION:
At Beuk Horeca, we are committed to revolutionising the culinary landscape in the Netherlands. Through our innovative solutions, strategic partnerships with RCE, and the dedication of our talented team, we continue to set new standards of excellence in the foodservice and catering equipment industry. Whether you are a restaurant owner, hotel manager, or catering professional, trust Beuk Horeca to deliver unparalleled solutions that will elevate your culinary offerings and exceed your expectations.
Contact us today and let us embark on a journey of foodservice and catering equipment excellence together.
the five locations,” she adds.
A QUALITY CULINARY EXPERIENCE
As a restaurant group, RCE operates in the middle of what the company refers to as a “high touch” environment.
“People visit our restaurants physically - there is always a large service component involved at the table, and our menus serve freshly made products. It’s a part of our industry which is generally not dominated by large brands because of the complexity of running it,” van Halderen sets out.
This high service component also
means RCE exists as an extremely people-driven organisation. Although this is the nature of its business, this attractive quality is slowly fading away in brand-dominated segments of the restaurant landscape such as delivery, convenience, and quick service restaurants (QSRs). RCE, however, endeavours to build multiple brands around this principle and continues to standardise the guest experience while still scaling operations, which remains a unique, unmatched trait in the European catering and hospitality industry. This has helped build a fantastic reputation for the company and sets RCE apart from many of its competitors.
“Our expert team that handles formula management is dedicated to the in-house development of all of our brands. This group consists of experts in brand development, strategy, concept development, menu engineering, design and food development, and is working on our brands every day,” she expands.
“To then operate these various brands by ourselves, not relying on franchisees or other operating parties, shows our expertise in managing the brand experience from A-Z.”
Furthermore, RCE’s focus on the customer journey is not only an accelerator of this process but also creates a highly guest-oriented
“ALL IN ALL, OUR CONSISTENT PERFORMANCE TOWARDS OUR GUESTS, EMPLOYEES AND OTHER STAKEHOLDERS MAKES GROWTH EASIER FOR US”
– SANDRA VAN HALDEREN, CEO, RESTAURANT COMPANY EUROPE
focus. In every step of its journey, the company aims to standardise its activities, without standardising the guest experience.
DISCOVERING NEW
TASTE SENSATIONS
Never content with remaining
stationary, RCE is always looking to add new brands and restaurants to its already impressive portfolio of success stories. The company now possesses myriad culinary experiences all under one umbrella, with each new chain representing a fresh innovative theme, menu, and
dining environment to discover.
One such restaurant formula under the RCE umbrella is De Vooruitgang. An all-day concept in the middle of Eindhoven with a great ambience, delicious, shared dining platters and the best cocktails in town. The guests start their morning on the nice terrace with a cup of coffee, have lunch or dinner in the beautiful restaurant, and at night the tables will be set aside, as the place is transformed into a club with DJs where you can dance all night long.
Elsewhere under the RCE umbrella of brands is the Belgian Biercafé Olivier, located in an atmospheric old church, where the company serves
FORMULA STRATEGY AND INTEGRATIONS
All restaurant formulas at RCE are defined through their specified and unique customer journeys, which exist as the starting points from where the company is working within the locations.
Starting with the base, RCE then works through the following phases of operation:
• PHASE 0
This first phase involves the initial measurement of a site with a 360-degree view and redefining the existing formula. This process also describes and records the customer journey across all elements.
• PHASE 1
This requires a description of the complete formula and summarises it in systems. This phase also requires recording operational excellence programmes and setting up all supporting RCE IT systems from recruitment and selection systems to guest journey platforms, websites, email, telephony, and the review ticket system.
• PHASE 2
Phase 2 leads a focus on quality and consistency, through the implementation and assurance of an effective operational management system. Continuous communication and internal audits are employed, as RCE also trains its own start-up team to launch new locations.
• PHASE 3
This phase involves a focus on innovating and enhancing digitalised processes. It also entails innovation for the development of new dishes such as vegetable steak, and new formats within the formula.
the tastiest beers and Flemish classics such as tender stew and warm ham with authentic local hospitality. This restaurant is the perfect place for an extensive lunch or an evening of Burgundian enjoyment.
Another popular addition to RCE’s catalogue of formulas is Café Weesper, bistro Amsterdam. This delicious drinking spot on the edge of the city allows guests to discover a French-oriented array of treats with a sprinkling of classic Amsterdam dining too.
“Alternatively, if you prefer American style tastes and flavours, in our Ebeling formula restaurants we revive old times, recreating the feeling of the roaring twenties in New York, but in the heart of Amsterdam. With the Leidseplein within walking distance, this is one of the best places for lunch, drinks or pre-drink dining in the city,” declares van Halderen.
“The enthusiastic team at the Ebeling knows how to throw a party and provides every guest with good, affordable dishes and tasty drinks until late,” she continues.
With this impressive lineup of formulas, RCE ensures it has a restaurant for everyone, regardless of what culinary tastes its visitors are seeking.
UNRIVALLED HOSPITALITY
Creating the ultimate guest experience is a quality that is ingrained deeply in the pores of RCE as a company and this remains its primary objective across all sites. Additionally, RCE strives to ensure an optimal experience for its staff as well as its customers.
From numerous company benefits, such as travel expenses and free food and beverages, RCE promotes a healthy work-life balance for all its colleagues. This is alongside plenty of career opportunities and ample development potential. RCE wants its people to grow in parallel with its company growth, sharing in its
The foodservice company for food professionals
Bidfood is the online wholesaler for the hospitality industry and total supplier in the foodservice market. From restaurant to cafeterias and from hotels to sports canteens and institutional care, we have a suitable offer for every food professional, simply ordered online and delivered to the kitchen. Thanks to our 100 percent delivery guarantee, we can call ourselves the most reliable online catering wholesaler.
collective success story.
“In addition to working on your personal development, we believe in the importance of a healthy lifestyle. We cook for our employees every day and facilitate discounts on sports subscriptions to stay fit,” adds van Halderen.
It is the firm belief of the company that it can work and grow together alongside its staff, clients and customers, savouring the glory and spoils of RCE as one large family.
In addition to working on the personal development of its people, RCE believes in the importance of encouraging an optimal, sustainable and positive way of life and therefore provides fresh meals for its employees.
“We see our staff as the best ambassadors for the company, from the scullery to the location manager, because only if you feel good about yourself and you use your talents, can we collectively get the most out of every working day together,” she elaborates.
RCE is also enthusiastic about helping its staff to further develop their talent with various internal training options.
“If you have personal growth ambitions, we offer our people the opportunity to grow into the next position. This way, they can progress within their location, but also to one of RCE’s other catering formulas or alternatively to a role in the service office.
“Within the food and beverage industry, employees are the most important value of your success. Although it is not the easiest industry to work in, I truly find it the nicest to be involved with because of the hospitality and the kind of people who work in it. It is full of very motivated individuals who are also highly dedicated and enthusiastic,” van Halderen enthuses.
DATA-DRIVEN DECISIONS
Basing many crucial business decisions on key facts and figures that it has harvested through detailed analysis, RCE exists today as a modern, data-driven organisation. In this way, the company is constantly working on its own development and growth through a comprehensive data-driven approach. In general, many businesses across the vast global restaurant industry are emotionally driven, but for RCE, data is the backbone of every decision made and lays the foundation for each new direction for the company.
“Recently, we rolled out Apicbase, a purchasing, ordering and stock system with all the dishes and recipes across our formulas. Apicbase has a connection with our POS system, our finance system and our data lake,” details van Halderen.
Utilising this impressive software, RCE can easily access insights for costs of sales and price development with its suppliers, and now has the ability to analyse financial margins. These insights are combined with extensive developments in POS integration, customer data, and other data points to generate comprehensive insights throughout the entire business.
One of the other major assets for RCE is its central back office, which now allows the company to streamline customer interactions, information, and all back office facilities, resulting in a 100 percent focus on its restaurants and day-to-day
DELTA WINES & D-VINE ,
PROUD WINE PARTNERS OF RESTAURANT COMPANY EUROPE
Delta Wines is a leading importer and distributor with a wide portfolio of wines, supplying over 85 million bottles of wine annually from over 21 countries to supermarkets, traditional retailers, wholesalers, the online channel and the foodservice industry. With a central role in the value chain, Delta Wines is an important strategic partner to producers and customers through a wide range of additional services including agency, advice, category management, marketing / branding, logistics and supply chain service.
Delta Wines has the ambition – in addition to a solid and healthy organic growth – to spread its presence in the European wine industry, aimed at further strengthening the connecting role between wine producer and wine selling customers. Today, Delta Wines serves its customers internationally from its own distribution centres, 30.000 m2 in the Netherlands, Poland, the Czech Republic, Belgium and most recently in Finland and Norway. Delta Wines. We love wine, we live wine!
www.deltawines.eu
We are an importer and wholesaler of wine and other beverages, providing carefully curated selections to both hospitality businesses and individuals. Our distinguishing factor is our personalized and knowledgeable customer service, as well as our D-Vine Academy which educates professionals and enthusiasts alike. Our goal is to enable everyone to enjoy wine, fine products, and the art of gastronomy. We achieve this by educating professionals, sharing our passion and wine expertise, and advising and supporting our hospitality clients so that everyone can thrive.
www.d-vine.eu
OPERATIONAL EXCELLENCE PROGRAMMES ACROSS ALL RCE FORMULAS
In all of RCE’s restaurants, the company has rolled out operational excellence programmes adjusted to the customer journey for each different formula. All employees are obligated to take part in full training, and this remains an ongoing project across all locations. These programmes contain the following components:
OPERATIONAL EXCELLENCE
- Predictability in all forms
WORK PROCESSES
- Clarity
- Responsibilities
SYSTEMS
- Uniformity
- Data
CAPACITY PLANNING
CONSISTENT MANAGEMENT STRUCTURE
- One management system
- Same calendars
- Universal steering information
EMPLOYEES
- Structure
- Clarity
- Expectations
SUCCESSION PLANNING
- Succession
- Scalability
operations. Procurement, IT, guest care, marketing, HR and recruitment are all activities in which RCE’s restaurants can rely on the expertise of professionals and the economies of scale of its 70 locations.
“For us as a group, we are able to innovate faster, leverage the expertise of the group, and control the customer journey even more now.”
As van Halderen affirms, RCE remains extremely reliant on statistics, numbers, and figures in its decisionmaking process.
“In comparison to other casual dining restaurants in particular, we rely on our back office to connect the right digital partners through our own digital development department. Our focus is not only on collecting and securely storing the right data, but also analysing the research with our data mining specialists and using it to back our thorough fact-based decisionmaking process,” she elaborates.
BECOMING THE NETHERLANDS’ FINEST
One secret to RCE’s ongoing success is its strong operational formula, which is now highly recognisable and displays the company’s array of unique selling points.
Loetje, for example, is famous for its great locations, friendly employees, the quality of the food, and of course the traditional classics on the menu. This has evolved into such a popular concept, that when RCE opens a new
Loetje restaurant it is an instant success.
“All in all, our consistent performance towards our guests, our employees and other stakeholders makes growth easier for us. If people, including investors and landlords, know what to expect, it helps you to create a stable growth path,” van Halderen affirms.
One important factor for RCE to consider within the business is whether it is important to make each new location feel unique or to embrace the tradition of staying true to the classic brand formula.
“The level of uniqueness we include in the design really varies per brand. For example, within a format like Happy Italy, we try to really bring a consistent brand experience and recognisable design into new locations,” she elaborates.
Loetje, on the other hand, leverages the specific features of the location where it is being opened. The setting, surrounding, heritage and history are captured in the design of each new store, with RCE’s designers possessing the skill to do this while maintaining the Loetje feeling and trademark atmosphere.
The colour palette, materials and furniture may be different in every new RCE location, yet visitors always feel it’s one of the company’s restaurants.
GROWTH AND EXPANSION
Continuing to add to its impressive
selection of sites, on the 31st March earlier this year, RCE opened a brandnew Beers&Barrels location in the centre of Amsterdam.
Ideally situated amongst what the company refers to as a ‘high traffic location’, RCE has created a draft house which caters to the need of the tourists, groups and visitors of the iconic Rembrandt Square.
“On the 6th April, we opened our 32nd Loetje facility in Vught, existing as a completely different location, right in the middle of three smaller cities in the south of the Netherlands. The nature of this location aims to draw people in from the wider area,” van Halderen confirms.
Elsewhere, on the 5th July, the company launched another restaurant in Nieuwegein, this time a Happy Italy. Situated in a food court, just off the highway and close to a residential area, this restaurant will mainly focus on the families and youngsters nearby.
“In August, September and
December of this year we will also open three more Loetje restaurants in Zeist, Maastricht and Hilversum.”
114SB1165 BM SdM adv 1-4 pag_78x97mm_WT.indd 1
Aiming to develop the brand abroad as well as domestically, the first step in RCE’s German expansion will be with its Loetje formula.
“It is important to focus here because it is a big step for us, and we really want to do it right. You never get a second chance to make a first impression, so having the right fit for the brand is key for us.”
Looking ahead, RCE still foresees a lot of potential for new growth back home in the Netherlands, as its expansion path and development schedule fills itself, thereby creating many opportunities to chase.
For Happy Italy, van Halderen sees excellent opportunities for development in new channels like delivery, small store formats and integrated solutions. Lastly, there is always the potential for mergers and acquisitions, which may include
buying other brands or multiple locations in one action.
10-03-2023 13:32
“The main goal right now is to hang on to our proven location strategy, upon which we base our decisions for the right formula in the right location. With this proven strategy, we can make a big impact on the results of our company,” she concludes proudly.
RESTAURANT COMPANY EUROPE info@rce.eu Rce.eu
Vol van smaak met een vleugje italiaans zeezout
Met trots voor u gebrouwen. Geen 18, geen alcohol.
AT THE FOREFRONT OF FISH FARMING
Bjarne Hald Olsen, Chief Sales Officer at Billund Aquaculture, speaks to us about the company’s extensive history and how it has proven to be a solid, committed partner who provides innovative solutions for the development of aquaculture
Fishing is one of the oldest forms of human interaction with the natural world, with fish themselves having served as a primary source of protein since the beginning of mankind.
Evidence of this crucial relationship dates back over 40,000 years, with groups of Neanderthals traversing the rivers of modern-day
Germany with stomachs full of freshwater fish.
The aquaculture industry has evolved significantly as society has progressed, however, the reliance on fish is now more fundamental than ever. As the population steadily increases, the need for more sustainable, reliable, and efficient food is pertinent, and fish are the solution.
No one is better suited to answer this call than those within the aquaculture industry, specifically Billund Aquaculture (Billund), a company with more than 38 years of experience in the dimensioning, design, assembly, installation, servicing, and operation of landbased aquaculture systems based on intensive recirculation technology.
Founded in 1986, Billund is headquartered in Denmark with more than 250 employees worldwide and subsidiaries in both Chile and Australia, having prominently stationed itself as the global frontrunner in leading recirculation aquaculture system (RAS) suppliers.
“RAS uses the least resources per produced unit in all phases of the operational process. As such, there is a strong focus on the systems using minimal electricity and water, causing
Olsen is an environmental engineer with nearly four decades of experience in aquaculture, having worked for Billund since 2007. Passionate about the long-term benefits of RAS in the global economy, he has helped lead the company to become a fundamental pillar in the construction of sustainable and efficient aquaculture.
“With RAS, water is purified and
reused, meaning that the water consumption per kilogramme of fish produced may, in some cases, be reduced to less than one percent of the amount used in conventional aquaculture systems,” he continues. Not only is fish farming a lucrative sector that caters to individuals and large companies across the globe, but it also possesses vast opportunities for sustainability practices that promise a brighter, greener, and more healthy future.
“TODAY, MORE THAN HALF OF THE WORLD’S FISH CONSUMPTION IS BASED ON FARMED FISH, AND A LARGE PROPORTION IS PRODUCED WITH THE AID OF DANISH KNOWLEDGE AND TECHNOLOGY”
Founded on the basis of respecting the environment, Denmark’s modern aquaculture sector has been a world leader in sustainable and efficient fish farming since the 1970s.
“Over 50 years ago, the Danish authorities kickstarted a major transformation by imposing the first anti-pollution regulations. Recognising that the legislation posed a massive challenge, they simultaneously introduced collaborative programmes to facilitate the development of new methodologies for farming fish without harmful emissions,” expands Olsen.
This has resulted in the likes of Billund coming to fruition and making waves with new technologies and innovations in a long-established industry.
The company distinguishes itself from the rest of the competition in a variety of ways. First and foremost, it offers design, production, installation, service and maintenance, biological
and technical support, and training and education.
“We never leave the facility until absolutely everything is working optimally!” enthuses Olsen.
Additionally, Billund has designed and implemented more than 150 projects and over 500 separate RAS modules in 30 different countries for more than 30 different freshwater and marine species, with the annual turnover of the company being 80 percent related to the salmon industry.
“We have supplied RAS facilities to almost all the big salmon producers worldwide,” explains Olsen.
Currently, Billund is working towards more traditional RAS for smolt and post-smolt with larger and more advanced systems.
This results in fish staying longer in land-based systems where they grow bigger in a controlled environment, ultimately reducing their remaining growth period in the ocean and contributing to reduced
BILLUND SERVICES
• Project development from ideation to turnkey realisation
• Feasibility study
• Project proposal and preparation
• Biological design
• Engineering design
• Drawings
• Construction and implementation of the fish farm
• Start-up procedures and supply of customised operational and management manuals
• Training, education, and management support for staff at all levels
• 24-hour hotline and ongoing know-how availability
Christian Sørensen, Founder
exposure to biological hazards in marine environments and increased productivity.
“The benefits of this are, among other things, enhanced fish welfare, increased sustainability due to lower impact on surrounding environments, and greater traceability. Placement of these systems focuses on reduced transport, lower carbon dioxide emissions, and closeness to consumers,” clarifies Olsen.
Thanks to the vast advancements, Billund has learned how to successfully combine improvements on existing technologies with remarkable engineering achievements, turning the company into a globally recognised brand.
SHRIMP FOR THE FUTURE
Billund is experiencing a massive demand for its solutions, which can be directly observed within its partnership with Aquapurna, a German technology firm focusing on cost-effective shrimp RAS.
THE ADVANTAGES OF RAS
• Minimum water requirement
• Full control of production parameters
• Stable and predictable production
• Optimal sanitary conditions
• Isolation from environmental and climate-related factors
• Enables production at optimal locations
• Captures 90 percent of the solids produced in the system
• 100 percent fish escape control
• Reduced environmental impact
Although it is the secondmost popular seafood product worldwide, shrimp is one of the most environmentally damaging to produce.
“The environmental consequences of shrimp farming range from the deforestation of mangrove forests to human trafficking and slavery,” insights Olsen.
With their proven expertise and experience, Billund and Aquapurna
are working together to make up for the global gap in shrimp supply through reliable, cost-efficient, and large-scale shrimp RAS technology that is both sustainable and replicable worldwide.
“As this technology can be implemented anywhere, similar projects can be developed to help decrease food transportation distances and reduce the reliance on food imports,” Olsen continues.
Aquapurna prototype facility
Aquapurna team, Germany
Aquapurna white tiger shrimp
Established in 2017 Service agreements for feeding systems are available
Delivering to clients all over the world
The founder of Aquateknikk has an abundance of experience with feeding systems in agriculture and fish farming. Much of the equipment used at Aquateknikk comes from an agricultural background, which happens to show a strong advancement from previously used equipment.
For Aquateknikk, quality is one of its main focal points. It chooses products and suppliers with the highest quality in mind, and most of the goods are produced locally in Norway.
Aquateknikk has developed feeding technology that gives full control over feed consumption, by weighing all the feed as it leaves the silos. It knows that no two farms are the same, which is why it tailors the solutions to each individual client. It focuses on utilising every space available, ensuring efficient, gentle, and accurate feeding. Aquateknikk’s feeding systems are very accurate, reliable, and user-friendly.
The company’s control system was developed in Norway together with its clients. The software has a number of functions such as feeding times, silo measurement, feeding tables, and easy control of the daily hours of feeding etc. Controlling the system can be done remotely via VPN, and all data can be exported from the system, or imported via external data.
It is important for Aquateknikk to deliver the best end-user experience, based on its client’s needs. Delivering excellence from the smallest to the largest facilities, no challenge is too big for them.
This next generation of landbased shrimp farms has surpassed all objectives in lab-scale trials and commercial prototypes, and is now preparing for large-scale production to initiate at the beginning of 2026.
This construction, which will take place at the Sigmundshall industrial site west of Wunstorf, Germany, is anticipated to become the world’s largest high-intensity RAS shrimp system. This choice of location not only transforms a former mining area into an innovation hub but is also closely located to one of Europe’s major seafood consumption markets.
“The facility will serve as a largescale proof of concept, showcasing the expertise developed by both companies over the past few years,” enthuses Olsen.
“THE OVERALL GOAL IS THAT RAS PRODUCED BY BILLUND WILL BECOME SYNONYMOUS WITH SUSTAINABLE FISH FARMING”
– BJARNE HALD OLSEN, CHIEF SALES OFFICER,
With around eight million tonnes of shrimp consumed worldwide each year, the mission of the two companies is to provide shrimp lovers with a sustainable, clean, healthy, and delicious product at a wholesale price so shrimp will no longer be a guilty pleasure.
EXPANDING LAND-BASED AQUACULTURE WORLDWIDE
With nearly four decades worth of experience in leading a diverse range
of international initiatives, Billund leaves its unique stamp on each project, characterised by its pursuit of perfection and determination to be the best.
“Our strength is largely built around substantial goodwill in the industry. We have a large and well-documented reference list that highlights decades of experience in the planning, installation, operation, and service of intensive RAS,” confides Olsen.
Senja 1 & 2, SalMar, Norway
BILLUND AQUACULTURE
The injection moulded biofilter media, RK BioElements, from Dania Plast A/S is a unique designed biomedia which can be used for both nitrification and denitrification in fixed-bed filters and moving-bed filters.
Dania Plast A/S Fabriksvej 10, DK-7800 Skive
Pipe systems in plastic
Plast-Line A/S was founded in 1993. We have more than 30 years of experience selling plastic piping systems, valves and fittings for the aquaculture industry. We stock a wide range of quality products from some of the leading European manufacturers. Our office, production and warehouse is located in Middelfart, central Denmark. We are a serious and reliable partner, where the customer’s wishes and needs are our first priority.
Special production of valve-technology
Our newly established department continuously develops new products and production methods. In Middelfart we have 3000m² modern production facilities. We have invested in larger machinery and are continuously developing our production facilities with new technologies. This helps ensure high quality and flexibility so that the customer has security for fast delivery of quality products.
In-house test centre - Prevents costly mistakes
In our 300m² large test area we carry out pressure and vacuum tests to guarantee the operational reliability of the valve. All valves are tested in specially designed machines, with individual test procedures. Valves which are designed for pressurised piping systems will all be operationally tested before dispatch.
This is demonstrated through the myriad projects that Billund has embarked upon over recent years, including Whale Point, SalMar Senja 1 and 2, and Los Arrayanes.
Whale Point, a smolt nursery located in Tasmania, was constructed in 2019 and combines different cutting-edge technologies and innovations to create the largest tanks and longest pipeline the company has ever designed for a smolt system.
The design, construction, and implementation of this state-of-theart RAS facility allowed Billund to push the limits of modern aquaculture technology, ultimately resulting in larger, healthier fish.
SalMar Senja 1 and 2, meanwhile, were designed to supply smolt to the company’s sea sites in northern Norway. The two projects were constructed in 2017 and 2023,
respectively, and include two RAS units with a combined capacity of approximately 29 million Atlantic salmon smolt of approximately 120 grams per year.
Los Arrayanes is particularly noteworthy, as it was the first postsmolt salmon land-based RAS project to be built in Chile. Completed in 2022, the farm is designed to rear Atlantic salmon from fingerlings to post-smolt, with three independent RAS units – winter, summer, and post-smolt – which all operate with different levels of salinity.
All of these endeavours showcase Billund’s vision to be a company that is capable of committing to large projects and supporting the development of innovative solutions that transform the future of aquaculture.
With a promise to be more than
just a supplier, Billund pledges to be a true project partner, offering advice during implementation, service, and operation, ultimately positioning itself as a pillar in the fish farming industry for decades to come.
“Our global market-leading position is retained by innovation and the newest technologies. Our established know-how, together with a local presence in significant fish-producing countries and long-lasting customer relations, provides a great foundation for long-term growth and continuous innovation,” concludes Olsen.
Tel: +45 2240 6720
bjol@billundaquaculture.com
www.billundaquaculture.com
Los Arrayanes, Salmones Austral, Chile
Quality on Time
EXPO-NET
EXPO-NET
SUSTAINABLY QUENCHING ROMANIA’S THIRST
Responsibly sourcing mineral water with care, Perla Harghitei and Apemin Tușnad are investing heavily in new technology and sustainable practices. CEO, Mihai Neagu, tells us how the two companies have maintained their position as the most modern natural mineral water businesses in Romania
For thousands of years, clean, fresh water has been the main source of life for the Earth’s flora and fauna.
Today, amidst the ramifications of global warming and the consequential rise of renewable energies and products, natural and readily available water for both the environment and humans is more important than ever.
In Romania, the Eastern Carpathian Mountains possess abundant reserves of natural mineral water, suitable for quenching the thirst of millions across the country.
The group of companies, Perla
Harghitei and Apemin Tușnad (PH-AT), make the most of this valuable resource, with respect, care, and consideration for its future generational legacy.
Perla Harghitei (Perla), has become the leading provider of glistening natural mineral water in returnable glass bottles, closely followed by Tiva Harghita.
The company offers water in both still and sparkling varieties, bottled at its facility in Sâncrăieni, situated at the foothills of the Harghita Mountains –an outstanding natural area with some of the largest reserves of mineral water in Europe.
Mihai Neagu, CEO
Meanwhile, Apemin Tușnad, Perla Harghitei’s sister company that includes the Tușnad, Artesia, and Izvorul Ascuns brands, captures water from the natural volcanic area in the lower Ciuc basin.
“The mineral salts found in our natural water comprise calcium, magnesium, sodium, potassium, and bicarbonates. As such, our product is rich in essential minerals that are great for the hydration, health, and wellbeing of the body,” introduces Mihai Neagu, CEO.
PH-AT’s brands are heavily present in the national beverage industry, being featured across all distribution
“WE ARE NURTURING A CULTURE OF HONESTY AND RESPECT WITH ALL OUR CONSUMERS, PARTNERS, AND SUPPLIERS. WE HOLD THE BEST QUALITY STANDARDS IN ALL WE DO”
– MIHAI NEAGU, CEO, PERLA HARGHITEI AND APEMIN TUȘNAD
channels, including both modern and traditional trade, as well as on-premises in hotel, restaurant, and catering (HoReCa) areas, and awayfrom-home businesses.
“We are nurturing a culture of honesty and respect with all our consumers, partners, and suppliers. We hold the best quality standards in all we do,” he adds.
CARING FOR EVERY DROP
Operating in such a long-standing industry means that PH-AT is wellpositioned to witness the substantial growth and evolution of the natural water market.
FOOD & BEVERAGE OUTLOOK: HOW HAS THE FOOD AND BEVERAGE INDUSTRY EVOLVED DURING YOUR CAREER?
Mihai Neagu, CEO: “My first contact with the food and beverage industry occurred when I was 19 years of age, selling food products directly from a van and hoping to learn fast and build a career in the sales business.
“This reflects the inception of not only the food and beverage sector in a former communist country, but the retail industry as a whole in Eastern Europe, including food, clothes, electronics, and so on.
“Subsequently, most of the big global retail players joined the domestic market and changed the game, especially after Romania joined the EU. Therefore, I have witnessed how the industry has emerged, evolved, and matured throughout my 30 years of experience in the field.”
Most noticeable is the pace of new technology, which has greatly influenced the speed of the two businesses.
Furthermore, Neagu believes that in the realm of corporate responsibility and environmentalism, companies must be able to hold themselves accountable in front of their customers.
“Sustainability is a major challenge that didn’t even exist as an agendasetting factor a decade ago. Therefore, consumer behaviour has changed in terms of how perception is built towards a brand and how the product is delivered in a rapidly growing gig economy,” he says.
Furthermore, both consumers and businesses are affected by various socioeconomic disturbances, such as the COVID-19 pandemic, record inflation, and conflict in neighbouring countries.
Nevertheless, PH-AT is working hard to overcome these challenges
as some of the most dynamic and modern natural mineral water bottling companies in Romania.
This has been achieved by streamlining activities and significantly investing in technology that helps the businesses use resources more sustainably and take the utmost care with their water.
For example, PH-AT’s plants in Sâncrăieni and Tușnadu Nou operate with the most up-to-date technology in the industry, which reduces losses and facilitates the use of cutting-edge equipment for capturing and bottling natural mineral water.
“In a very fragmented and competitive category, ensure highquality standards in all our activities and offer the best natural hydration options for our consumers.
“Thanks to nature, our products are filled with the essential minerals necessary for the improved physical and mental well-being of all consumer categories,” highlights Neagu.
At ALPLA, our global reach and commitment to sustainability drive every aspect of our operations. Out of the 196 ALPLA plants worldwide, we proudly operate in Romania 4 converting plants, producing: preforms, bottles, vials, canisters, buckets and lids and 1 recycling plant, enhancing local economies and pushing the boundaries of eco-friendly packaging solutions. As a worldwide leader in the industry, ALPLA continues to innovate, ensuring that each package we create upholds our standards of quality, sustainability, and affordability.
Join us in shaping a sustainable future. www.alpla.com
A BRIEF HISTORY OF PH-AT
The history of PH-AT goes back to the 1950s, when natural mineral water was discovered, bottled, and sold. Later on, in 1974, the current factories located in Sâncrăieni and Tușnadu Nou were built, and the first two brands emerged: Perla Harghitei and Tușnad.
After the fall of communism in 1990, the decade that followed was marked by a series of ownership changes, triggered by the company’s privatisation process which started in 1996. The split between the two formerly stateowned brands, Perla Harghitei and Tușnad took place in 1999 when Apemin Tușnad, was set up as an independent sister company.
SUSTAINABLY STRATEGIC INVESTMENT
In order to maintain its enviable position in the industry, PH-AT has an ambitious master plan for the next five years, investing approximately €48 million in new technology and production lines as well as introducing modern warehouses, water treatment stations, and digital systems.
“We will invest as much as it takes to get the best out of our natural resources, people, and operational processes. Our plan for the years to come is to keep up with the financial pace that we set last year. Accordingly, we estimate that we will have invested €9.3 million by the end of 2024,” informs Neagu.
In the short term, the companies will start operating their new innovative water treatment station and warehouses and wish to complete
the integration of their operational and commercial digitisation tools.
Additionally, both businesses are boosting the dynamics of their social and environmental responsibility projects, whilst strengthening their market position based on a consumer-centric communication strategy.
“Our biggest challenge is to grow our returnable glass segment, which is one of our most sustainable but difficult projects since it involves changing consumer behaviour in a complex logistical chain,” admits Neagu.
However, each company’s management is determined to succeed as it is aware of the importance of a circular economy in its sustainability journey.
Alongside its environmental footprint, PH-AT also continues to
The factory in Sâncrăieni
maintain good relationships with partners and suppliers, bolstered by the unmatched product output and plant location in Transylvania.
Both businesses work with some of the best suppliers in Europe for their production lines and raw materials, maintaining close partnerships with big players in the logistics chain to ensure their products are delivered to customers in the best condition.
“Our aim is to increase our consumer base in every corner of not only Romania but other strategic markets as well. Currently, our brands can also be found in the US, Canada, and other European countries,” he sets out.
A HOME-GROWN CULTURE
With over 450 experienced members of staff, PH-AT encourages a peopleoriented culture as the businesses and
their teams have grown together.
PH-AT also empowers its employees through their work with an organisational programme that recognises their contributions.
Meanwhile, the management team consists of hard-working professionals with valuable backgrounds in the global beverage industry, as well as excellent knowledge of the business, sector, and regions where its plants and core consumers are located.
Many of the companies’ employees have been with the business for decades, making their insights and experience priceless.
“The main advantage I can draw from this is that together, we make a powerful team built around common values, as people feel at home working here,” emphasises Neagu.
PH-AT is currently focusing on
attracting new, valuable talent who will be a good fit and are passionate about their roles, ensuring the highest engagement levels for years to come.
Continuing on their upward trajectory, the two companies are cultivating themselves around their staff.
“People are my key priority. The rest will follow, including well-loved brands, a larger market share, happy customers, productivity, and caring for the environment,” concludes Neagu.
Tel: +40-266- 332686/+40-372-772222
marketing@perlaharghitei.ro www.perlaharghitei.ro
A STAR IS PRAWN
We delve into the depths of sustainable Arctic prawn fishing and production with Christian Bue Nordahl, CEO of catch-to-consumer seafood supplier, Stella Polaris Norway
Within the Arctic Circle, close to the Barents Sea and the archipelago of Svalbard, lies the charming fishing village of Kårvikhamn in the Troms region of Norway, sitting at 70 degrees north of the Earth’s equatorial plane.
This is the region where the Northern Lights can often be seen, and cold-water prawns, such as Pandalus
borealis, are abundant. Stella Polaris Norway, one of the world’s leading producers of these small crustaceans, is headquartered here along with its production facilities.
The company’s name, Latin for “polar star”, refers to the shining celestial body that is always visible in clear night skies and has been a crucial guide for arctic navigation for thousands of years.
Founded in 1968, Stella Polaris Norway originated as a traditional fish landing; today, it supplies cooked, peeled, and frozen prawns to consumers, restaurants, and industrial customers in over 24 markets worldwide.
“In the mid-1980s, we began producing prawns and have since dedicated all our expertise to this delicacy. We also managed to
maintain local ownership, which provided us with a long-term development perspective,” opens Christian Bue Nordahl, CEO of Stella Polaris Norway.
Located in the seafood-rich Senja area of Troms, the company’s factory is in operation for 11 months of the year and employs around 80 staff members.
“Our peeling facility is 100 percent
FOOD & BEVERAGE OUTLOOK: ARE THERE ANY MARKET TRENDS THAT STELLA POLARIS NORWAY IS CURRENTLY FOLLOWING?
Christian Bue Nordahl, CEO: “Consumers are seeking natural, clean proteins and are increasingly concerned with the production process and its origins. Our product is wild-caught and produced by professionals in a safe, controlled environment. All of this takes place within the Arctic landscape of Norway.
“People are increasingly concerned about the social impact of production. Our plant is a vital part of the local community, and we take great care of our employees and the village. We are proud to have contributed to the development of schools and kindergartens in the area.”
automated, which gives us the capacity to produce 6,000 cooked and peeled prawns per year. We also have our own water supply from the mountains above the Kårvikhamn,” he continues.
Undoubtedly, Stella Polaris Norway possesses the qualities to be a star in its own right, both as a local cornerstone and world-leading producer of cold-water prawns.
WELLNESS IN SHELLS
Traditionally, the prawn industry only profited from the meat, while the outer shells, which can account for up to 40 percent of the weight, were discarded.
In 2008, Stella Polaris Norway learned that researchers at Nofima, a leading research institute in Norway, had discovered that the bioactive marine peptides from prawn shells could lower blood pressure.
“Our sister company, Marealis, was founded to leverage this discovery, and consequently, we have collaborated to develop an innovative product.
“As prawn producers, we have an economic and moral obligation to create value from the entire prawn, including the shells. Indeed, we have been developing high-value products from the section which we would usually dispose of,” Nordahl opines.
The most advanced of these natural products is PRECARDIX, a marine biopeptide that helps maintain normal blood pressure. It is clinically approved to be 90 percent effective, comparable to medication.
“The production process is patented, and so far, we have launched in North America. Marealis is now a certified B Corporation and is proud to be a part of people using business as a force for good,” he elaborates.
By utilising the entire prawn, Stella Polaris Norway enhances sustainability and contributes to circular economy practices. In terms of R&D, the team at Marealis continuously explores new applications for these compounds.
“The reason we focus on creating value from the whole prawn is that our commitment extends beyond profit. We aim to reduce waste, create health-enhancing products, and lead innovation by pushing boundaries,” Nordahl prides.
To further increase its sustainability, Stella Polaris Norway’s stock is from the Barents Sea, which is certified by Mark Selective Fisheries (MSF).
Due to heavy regulation, prawn fisheries in the Barents Sea require a separation grid mounted on their gear. This ensures small fish and juveniles are not included in the catch bag or cod-end.
THE CHANGING TIDE
The fishing industry has undergone significant technological changes over the years. Subsequently, the team at Stella Polaris Norway has embraced innovation to enhance the production process and guarantee the highest quality prawns for its customers.
HEALTHY AND TASTY
Prawns are a low-fat, proteinrich food that contain essential nutrients such as vitamins B, D, E, and B12. They are considered one of the healthiest foods in the world.
Crustaceans are a great source of amino acids, providing all nine essentials for the body’s optimal functioning. In addition, they contain fewer calories compared to chicken and beef while delivering the same amount of protein as red meat or poultry.
The generous amount of selenium found in prawns also improves bone strength and durability. Selenium is a powerful antioxidant that strengthens teeth, hair, and nails while fighting free radicals in the body. It also contains high levels of omega-3 fatty acids, which contribute to a healthy cardiovascular system.
PHOTOGRAPHY: MARIUS
“OUR TEAM IS PASSIONATE ABOUT PROVIDING PRODUCTS AND DELIVERY SOLUTIONS THAT MEET THE NEEDS AND PREFERENCES OF OUR CUSTOMERS. WE ALWAYS HAVE QUALITY AND ADAPTABILITY TO THE MARKET IN MIND”
– CHRISTIAN BUE NORDAHL, CEO, STELLA POLARIS NORWAY
“Our prawn plant is highly automated, and we are proud to say that it is one of the most advanced in the world. We undergo regular annual inspections to ensure our food production standards are of the highest quality. In fact, we were the first prawn factory to receive certification for our food safety practices.
“Additionally, we are committed to ethical trade and social responsibility, and as a member of the Sedex Members Ethical Trade Audit (SMETA), we take this responsibility seriously,” details Nordahl.
Indeed, Stella Polaris Norway
combines cutting-edge technology with a dedicated workforce to deliver premium-quality prawns while maintaining sustainability and food safety.
Traceability from catch to consumer is prioritised by Stella Polaris Norway, whose Pandalus borealis prawns are mainly sourced from the unexploited and extremely well-managed Barents Sea stock.
“We only use newer, fuel-efficient modern vessels. After the prawns are caught and hauled onboard the fishing boats, they are immediately frozen to retain their natural high quality,” Nordahl informs us.
The Stella Polaris Norway production facility in Kårvikhamn receives most of the raw materials directly. The facility has a streamlined process that includes the thawing, cooking, peeling, and cleaning of the prawns.
Each package is labelled for complete traceability, providing
details about the fishing vessel used and the production time.
Throughout the entire process, the production team at Stella Polaris Norway puts in a significant amount of effort.
“Our most valuable resource is our employees. We strive to create year-round jobs and maintain high job satisfaction. Their expertise spans from production to sales and logistics, contributing to our success,” notes Nordahl.
The sales team at Stella Polaris Norway, meanwhile, consistently monitors market trends and communicates with customers using advanced technology and extensive experience.
“Our team is passionate about providing products and delivery solutions that meet the needs and preferences of our customers. We always have quality and adaptability to the market in mind,” Nordahl assures.
Production facility at Kårvikhamn
FISHING INTO THE FUTURE
As a forward-thinking company, Stella Polaris Norway constantly focuses on being involved in industry developments, from fishing vessels to onshore production, sales, and logistics.
“We strive to be innovative and focused so that we can provide the best prawns throughout the year. Our main concerns are sustainability and food safety, and we are delighted to have been certified as a sustainable fishery by the Marine Stewardship Council (MSC), the British Retail Consortium (BRC) with an AA+ rating, and KRAV,” Nordahl enthuses.
Furthermore, Stella Polaris Norway also has a dedicated logistics department, operating alongside the sales team in Kystens Hus, Tromsø, to provide tailored solutions for customers.
“Logistics is important to us; we are flexible and have different solutions in some of the most crucial
We specialise in the development and production of bespoke blends tailored specifically for the seafood industry.
Our products are readily available from our warehouse, or alternatively, our specialists can tailor them to meet our customers’ specific requirements. We place great emphasis on creating the right solutions that are not only of the highest quality but also ensure the optimal use of raw materials. Our bespoke solutions can include phosphates, proteins, antioxidants, and adhesives tailored for fish production. Should it be required, our formulations can also be provided phosphate-free.
Kårvikhamn
markets to serve them in the best way possible. To do this, we try to use transportation by sea as much as we can. For instance, our whole UK operation is served by reefers picking up goods portside at our factory and shipping them directly to UK ports,” he outlines.
Looking to the future, the company’s vision includes a zeroemission operation at its factory and increased value for both the classic natural food product and biotech derivatives from prawn shells.
“In cooperation with Lerøy VAP Group, we recently launched modified atmosphere packaging (MAP) for fresh-cooked and peeled prawns in the Norwegian retail market – the response has been fantastic!”
In preparation for the future, Stella Polaris Norway is preparing to expand its factory. With work already progressing, the plan is to have the new facility ready by late 2025 or the beginning of 2026.
“We will increase production and prepare for new products derived from the prawns. We will also go 100 percent electric and reduce our total energy consumption,” Nordahl concludes.
Undeniably, Stella Polaris Norway is set to continue to radiate success as an innovative and environmentally conscious company.
Tel: +47 77 60 18 88 post@stellapolaris.no
www.stellapolaris.no
Address: Katla matvælaiðja ehf Klettháls 3, 110 Reykjavík
