The Next Korean IKEA: How Hanguk Kitchen Reduces Food Wastage With Savour!

Hi! My name is Shawn, I’m from Hanguk Kitchen and Hanguk Kitchen is about bringing authentic Korean Cuisine to everyone in Singapore! Something interesting about Korean food is that it is not easy to prepared them in small quantities. So I think that is one of the constraints that the restaurants in Singapore are actually facing. Here at Hanguk Kitchen, we are able to produce a diversity of great quantities of authentic korean food.

I think one main problem that comes to mind was the handling of cold blasted foods at the right quantity such that it won’t expire. That takes a lot of experience from our years in this business, so it really comes with a lot of experience and also from the different data points that we receive. That’s all.

Definitely in any F&B businesses there will be a lot of food wastage especially for us when we have the wholesale side and the food manufacturing, food processing side. A lot of how we reduce the food wastage is based on our experience running this business since 2015, based on the different data points like orders, demand forecasting, how we do our procurement, how we actually cook the food in the kitchen. So a lot of that is actually based on our experience. So what we try to do is to actually order things that are of the right quantity and to prepare things of the right quantity. Having said that, I guess in all F&B businesses there will definitely be food wastage, but we can do our best to reduce food wastage.

Many of my friends and families like Korean Food, so what really puts a smile on my face is when I see them really enjoy eating the food that we create, particularly on the food that we do R&D on, so those kind of new food that we create, the new dishes that we create and when I look at them eating these new dishes and then enjoy them, that really puts a smile on my face.

To me it makes total sense to onboard Savour! Because number one the food wastage is there, goods are going to expire anyway, so, if we are going to somehow waste these goods right, why not actually release these goods for a good cause? So actually to me it makes total sense when it comes to onboarding Savour!. I really want to thank Katrina for contacting me, and I also want to thank all the staff in Savour! that work very hard towards this cause because this is fundamentally a root problem in the entire F&B industry and it’s actually a very huge gap that no one is solving right now. I actually want to encourage you guys to work harder, it’s actually for the greater cause, not only for the industry, but for the people in Singapore as well.