ROYAL BRUNEI CULINARY’S CENTRAL KITCHEN PROJECT RECEIVES EXCELLENCE AWARD

The Asia Pacific Division of the Foodservice Consultants Society International (FCSI) recently awarded the development project of Royal Brunei Culinary’s (RBC) Central Kitchen as one of the winners of its inaugural Project Excellence initiative.

The FCSI APD Project Excellence initiative, which saw expert, independent judges rating outstanding projects recently completed by Professional members from the region, recognised and selected RBC’s Central Kitchen project as one of its winners, acknowledging that RBC’s Central Kitchen had now become one of the largest central production facilities in Brunei Darussalam.

Hospitality Total Services (HTS) Australia, a professional member of FCSI appointed by RBC, provided design master planning advice from the initial concept stage, optimizing the design to consider the facility from a foodservice perspective. The work involved moving from four separate production facilities comprising in-flight catering, healthcare, restaurant and bakery into one modern commissary kitchen.

The objective of RBC’s project was to maximize it’s production efficiencies through supply chain optimization by scrutinizing the production process and identifying synergies. Equipment was specified to provide efficient production technology and ease of operation.

“It is a great honour for RBC’s Central Kitchen to receive this recognition, made even more special as it was awarded by experts in the international food service industry; this is a credit to the hard work put in by all the stakeholders involved in ensuring this project was a success”, said Alvin Voon, RBC Senior Manager & Project Manager of the Central Kitchen development project.

As Brunei’s largest central production facility, the project helped RBC transition its work force from the existing to the new facility, while improving production yields on a significant scale now and for the years ahead.