6 Reasons why restaurant owners should consider to buy Gourmet Xchange - Even on a 30 year lease!
1. Be your own “Landlord” !
- Rental hikes ? Failed Rental renewal negotiations ? After sinking in Customised equipments , most tenants are at the “mercy” of the landlord when it comes to rental renewal. This is one of the top reasons why F n B owners purchase their own CK.
2. Location = Time = Money!
Being in the fringe of city, 10 mins to CBD / Orchard VS 35 mins from other Central Kitchen, is an invaluable asset ! This is the only production grade facility due to
3.Frees up expensive retail space for selling, not prepping.
Prime retail rent (Orchard, CBD, malls) is far too expensive to waste on chopping, marinating, and slow-cooking. Moving prep to an industrial central kitchen maximises your shopfront revenue-generating capability.
4. Smaller, cheaper outlet footprints. *
Once production moves to the central kitchen, each new outlet needs only a finishing/assembly kitchen — smaller and cheaper to fit out. Not counting , lower rental due to small unit sizes, less skilled manpower needed, Your expansion cost per outlet drops, which makes scaling realistic.
5.Better food safety and compliance control
Centralising production means one SFA-licensed facility to manage, audit, and maintain to standard — rather than policing hygiene and HACCP across many scattered kitchens. Easier to control, easier to certify, lower risk.
6.Manpower efficiency
Singapore's F&B labour crunch and foreign-worker quotas make skilled kitchen expensive. A central kitchen concentrates your best production staff in one place, making quality control tighter and training staffs much easier .
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