Food & Beverages

This company is a prominent player in the food and beverage industry, specializing in offering a diverse range of dining experiences. With a focus on quality and innovation, it operates several restaurants and catering services, providing exceptional culinary offerings to meet various customer preferences. The company’s portfolio includes a range of dining concepts, from casual eateries to more upscale restaurants, each offering carefully crafted menus that emphasize fresh ingredients and a high standard of food preparation.

We conducted a 5 weeks analysis to gained a good understanding of the company business challenges. Several key issues identified were:

The project approach focused on understanding the operations of the client’s headquarters functional departments and two primary sectors: Food & Beverage (F&B) and Tourism. The consultants conducted hands-on studies across multiple sites to identify improvement opportunities in sales, productivity, and cost control. For the F&B sector, the team worked directly at two catering locations to assess operations, identify inefficiencies, and propose strategies to improve performance. In the Tourism sector, the team visited an aquarium facility to examine operations and identify potential cost control measures during the Movement Control Order restrictions. The approach included in-depth interviews with staff and managers from various departments, including Finance and Human Resources, to gather reports, work-in-progress (WIP) data, KPIs, and other relevant documents. These materials were used to map out the existing Operating Model (OM) for each department. The consultants also conducted a "Day In Life Of" (DILO) study, observing selected employees and attending meetings to assess work effectiveness and management styles. The team further analyzed productivity by characterizing individual tasks, assessing due dates, and reviewing progress toward achieving departmental KPIs and strategies. At the aquarium facility, a Maintenance Effectiveness Benchmark was conducted, focusing on criteria such as Reliability-Centered Maintenance (RCM), planning, and productivity. The curatorial and purchasing departments were also involved in analyzing feed inventory to identify opportunities for cost control. This comprehensive, hands-on approach allowed the consultants to gather critical insights, engage stakeholders, and drive actionable improvements across the organization.

This company, established in 1996, specializes in providing high-quality cooked chilled meals, catering services, and hospitality solutions tailored for the airline industry, as well as corporate, industrial, and institutional clients. With a commitment to excellence, the company has achieved certifications in Halal standards, HACCP, and health and safety protocols, ensuring the delivery of consistently superior and affordable services across its extensive network.

The objective of this 5-week Business Diagnostic and Review project is to identify key business opportunities through operational, productivity, and process improvements. The focus will be on simplifying and streamlining processes to increase productivity, reduce costs, and foster a culture of continuous improvement. Additionally, the project aims to drive fact-based decision-making to ensure sustainable growth and enhanced operational efficiency.

We utilized three primary methods of study—Management Operating Blueprint (MOB) & Process Studies, Field Studies, and Data Studies—to obtain the most accurate results. Based on these methods, preliminary findings identified potential cost-saving opportunities of up to RM 5.4 million across several key areas: