New Technology Adoption
Our patented Interactive Menu (IM) system on iPads receives regular updates and improvements. The interactive user experience has been well accepted by diners and is able to display more information, in a fun and interactive manner than conventional menus.
We have created our own mobile application on iPod Touch, which allows service crew to take orders efficiently from customers, and ensure orders are automatically sent to the kitchen.
Our enhanced delivery website and mobile website, allows customers to place orders and make payment online, bringing greater convenience to our customers, anytime, anywhere, even on the go with their mobile phones.
Radio Frequency Identification System (RFID)
Being the first F&B company to pioneer the adaptation of the RFID system, commonly used in the military field, Sakae Sushi assures customers of the freshness and integrity of our sushi served on the conveyor belts.
Portable Conveyor Belt
Designed in-house, this patented portable conveyor belt enables us to bring the kaiten (conveyor belt) sushi experience to your office, home or garden; delighting your clients, family, friends and guests.
We ensure the safety of the food supply chain by implementing a robust food safety system which we are continually improving. Besides achieving HACCP (Hazard Analysis and Critical Control Point) certification for our Central Kitchen, our catering and restaurants are supported by an integrated cold chain logistics facility which includes a fleet of refrigerated trucks.
We order our fresh ingredients daily, and do not stock up any fresh produce to ensure the quality of our food. Our food handlers including our kitchen helpers, service crew and delivery men are trained in food hygiene standards conducted by the National Environment Agency, and/or approved under the National Workforce Skills Qualification System.
All these measures ensure prompt and fresh deliveries to our valued clients throughout Singapore and in the parts of the world where we operate.
Automated Storage Retrival System(ASRS)
Our ASRS which was installed in our building is an automated warehousing management system. Comprising of conveyor trackes, bi-directional forklifts and a computer system which tracks goods with a first in, first out principal; this system services our cold rooms where temperatures are -22°C.
Storage is also optimised vertically to make the best use of space. This system allow us to be more productive as our colleagues need not enter spaces of cold temperature (-22 °C) and move goods out, thus creating efficiency in our work processes. On time tracking and accurate movement of goods are achieved at all times too.
Second Tier Belt
Our Second Tier Belt has been successfully installed and pioneered in one outlet as a pilot test to increase productivity and heighten our diners’ experience. The second tier belt is built on top of the current conveyor belt to allow more sushi varieties to be paraded before it is picked up by our customers.
This additional belt will deliver customers’ desired dishes directly to the customers’ table that it was ordered from, allowing chefs to have items delivered straight to the customers, bringing efficiency and excitement to our customers.
Belt management for better food quality
Food items on the conveyor belt have been tracked and rolled for specific period of time to ensure freshness. Sushi that have been on the belt for more than a specific period of time are thereafter thrown away. We also use Radio Frequency Identification (RFID) system to track and manage this too.
Robots that minimise contamination
To minimise unnecessary food handling and contamination, our Central Kitchen and selected outlets use sushi rice ball robots to make sushi rice balls. Outlets which do not have any robots get their supplies direct from our Central Kitchen. This ensures consistency in size, quality, hygiene & efficiency.
Apart from using top quality ingredients, our sushi rice is also enriched with Vitamin E for our customers added health benefits.
We make frequent farm visits to ensure the safety and traceability of our food sources as ingredients, and our salmon is flown in on a regular basis. These initiatives have been recognised and the brand has been conferred numerous awards, including the Singapore Promising Brand Award, CitiBusiness-SPBA Regional Brand Award, Singapore Innovation Award and Singapore Service Class.
We are constantly expanding our food sources to find high-quality ingredients at better prices, thus enabling us to keep our selling prices affordable. We work very closely with our suppliers, and go on regular farm visits to ensure that our sources provide safe and fresh food/raw materials.
Regular Laboratory Tests
At Sakae Holdings, we use science-based risk identification and management processes to systematically assess and control factors that could potentially compromise the quality of our ingredients and finished food items.
We send our food items and imported fresh produce for microbiological tests including Total Viable Count, Total Coliform Count, Escherichia Coli Count and Staphylococcus aureus. This is done within the Group as we take a serious view on food safety and quality. More often than not, our results meet the minimum standards required. We also have a system in place to systematically investigate and rectify any situation that arises.
We also extend our quality and food safety systems to business partners across the supply chain to supplement our efforts. Regular quality checks are done on suppliers and their food supplies. This proactive measure is critical as it helps to prevent incidences of contaminated food supplies which may be costly for both parties to rectify.
Solar panels installed atop Sakae Holdings Headquarters Building