Feature ArticlesProject ManagementSolution ProviderVol. 9 STARTING RIGHT & SUSTAINING your food business You love to cook and the question “why isn’t your restaurant open yet?” is all too…Ian YapDecember 8, 2014
Service & MaintenanceSolution Provider dosing for GREASE TRAPS Example of an ADU installation for an undercounter grease trap The unsavoury task of grease…Ian YapOctober 1, 2014
Project ManagementSolution Provider ALPHA CATERING EQUIPMENT – the STARTING POINT for food business Terry Peikos continuing a strong heritage Alpha - a synonym for “first”, “beginning” or numerically “one”…Ian YapOctober 1, 2014
Feature ArticlesProject ManagementSolution ProviderVol. 8 bringing BEHIND-THE-SCENES to the fore For students in the culinary arts or hospitality, they would most likely have had to execute…Ian YapSeptember 30, 2014
Service & MaintenanceSolution Provider keeping the GREASE TRAP CLEAN As cookware and cutlery are washed down, it seems like all the grease and gravy stuck…Ian YapJuly 2, 2014
Feature ArticlesProject ManagementSolution ProviderVol.7 ArtiZen-homegrown; TRUSTED LOCALLY & RECOGNISED GLOBALLY Mr Dick Seow at his showroom with diverse products Coming from a family that was…Ian YapJuly 2, 2014
Project ManagementSolution Provider better management of FATS, OIL AND GREASE (FOGs) Any outlet that serves cooked food will definitely utilise oil although some more than others, especially…Ian YapJuly 2, 2014