Facilities
| Total land available | : |
14,000 sqm. |
| Total building | : |
11,500 sqm |
| Facilities | : |
Hot kitchen, cold kitchen, pastry, bakery, dishing area, ESU area,TSU area, laundry, In-house laboratory, dishwashing area, dry store, walk-in freezers, walk-in chillers, and Bonded zone area. |
| Current Production |
: |
Lounge approx. 1,500 meals/day.-Infilght meals approx. 6000 meals/day |
| Max production capacity |
: |
15,000 – 18,000 meals/day. |
| Hi-lift trucks |
: |
13 units, refrigerated with a max temp of 4°C. |
| Delivery Vans | : |
3 units, air-conditioned with a max temp of 12°C. |
| Integrated IT system | : |
Systemize Production System. |
| Specialty Chefs | : |
Western, Japanese, Middle East, Chinese Cuisine. |
| Other features | : |
Potable water ( R/O System ), Integrated CCTV Computerized system. |