Multi-brand ordering and central kitchen for a restaurant group, Singapore
Client: Chinese restaurant group in Singapore (nine locations, one central kitchen)
Challenge
Each location purchased and counted stock independently, and central kitchen capacity did not match store demand. Delivery platforms and in-house ordering carried two different prices, drawing complaints. Membership did not work across the group’s brands.
What we delivered
- Ordering, distribution and capacity scheduling between the central kitchen and stores
- Central menu and pricing serving both in-house ordering and platform orders from one queue
- Membership and stored value usable across brands, with settlement split by brand
- Daily store reporting covering revenue, margin, waste and labour
Outcome
The central kitchen plans production against actual store sales, reducing both stockouts and surplus. Customers no longer encounter different prices on platforms and in store, and brand-level margin is visible at group level.