Quality & Business Excellence Conference · delight their customers and ensure their future sustainability. ... Recognition of creative ideas and achievements. ... plan to achieve

Quality & Business Excellence Conference 26 – 27 November 2012

Excellence & Sustainability Drives in a Food Production Establishment

Colin Campbell

Corporate Chef


Achieving excellence in a food production

establishment requires more than a

desire for excellence and a passion for

food it requires a committed plan of

action encompassing all aspects of a

capable organization.
















Founded in 1967 in Dubai.

One of the leading food service management companies in the country.

A pioneer of our industry in the region.

Business that cover all facets of the hospitality and catering industry, offering outstanding products and customer service, backed by formidable resources and systems.

24/7/365 operation, 3 Culinary & Catering Centers.


In an ever expanding market it is essential that any company adopt

and embrace a working paradigm or philosophy that encompasses a

balanced, systematic and holistic approach to manage their business,

delight their customers and ensure their future sustainability.

A good plate of food consistently served to thousands of people per

day, 24/7/365, is something that cannot be left to chance- we cannot

rely on outdated models to ensure excellence- therefore we adopted

the EFQM model “8 Fundamental Concepts of Excellence” to attain and

sustain an outstanding outcome.



Leading with vision, inspiration and

integrity:

A kitchen like a company requires strong

leadership.

Chefs leaders, at all levels who inspire and

motivate, who can “walk the walk and talk

the talk”.

Striving to inspire confidence and loyalty

amongst all employees.

Using the company vision and mission as a

unified direction.

Are present for the team: share the

company values, their experience and

knowledge.


Adding value for customers:

In an ever competitive market place it is

vital to offer new, innovative and creative

ways of keeping the customer delighted.

Know our customers and be able to

anticipate their future needs.

Have a value proposition that exceeds

the expectations of customers.

Invest in the right people that will

develop the right pleasant service and

environment .


Developing organizational capability:

We have a culture that focuses on developing

collaboration and teamwork within our

value chain including suppliers and clients.

Over the last couple of years, we had

developed and used our internal resources

and expertise to provide full solutions to

clients that cover concept development,

design and execution of high standard

catering facilities and services.

We use our expertise and knowledge in food

service management, food safety, nutrition

etc… to achieve mutual benefits for clients.


Succeeding through the talent of people:

Our success is reached by having a talented

workforce. We strive to have “the right

person in the right place”.

We believe that we need to be close to our

employees: listen to them, consider their

full potential and help them grow.

The kitchen itself is a learning

environment which empowers cooks to

learn and gain additional knowledge,

through recipes development, new trends,

research etc.

“The Chef’s Academy” was established

in-house to create learning and

development opportunities.

Recognition of people talent: competitions,

employees of the quarter etc.


Managing with agility:

In a large production kitchen it is

essential that we be flexible/ agile

enough to cater to the new and daily

changes in costumers needs and

demands.

Always be up-to-date with the new

trends, methods (culinary or service) and

techniques in the field: exhibitions,

conferences etc.

Analyze our performance to ensure that

our processes are giving the best food

produce and an excellent customer

service that makes our client delighted in

all sectors.


Harnessing Creativity and Innovation

Huge challenges in feeding a captive

market. How to keep our regular

customers happy and loyal?

Creativity in concepts, designs, products,

service:

The right culture where creativity is

encouraged and promoted at all levels.

In-house classes to promote staff creativity.

Culinary competitions.

Recognition of creative ideas and

achievements.

Proximity of management and

empowerment of staff.


Creating a Sustainable Future:

Across the years we had developed and

implemented many CSR initiatives and

good practices that were the fruit of a

true belief and commitment to the

sustainability of our plant, community

and business .

Our efforts were recognized and

deployed in the 4 areas:

Workplace

Marketplace

Community

Environment


Sustain Outstanding Results:

Phenomenal client retention rate, we

have high retention rate, where some of

our clients have been our partners for

more than 37 years.

Employees Engagement Rate


A traditional kitchen primary function is to transform the raw material into edible food aiming at satisfying the customer.

Kitchens and their produced food are judged by the hearts, minds and stomachs of hundreds of people.

A food production establishment is not necessarily a classic business model.

It is an enterprise that can have a structured approach and action plan to achieve outstanding results, by developing a talented workforce that delights the customer at each and every visit.

And that is what we do at Abela & Co!!!

As a conclusion:


THANK YOU

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Quality & Business Excellence Conference · delight their customers and ensure their future sustainability. ... Recognition of creative ideas and achievements. ... plan to achieve