Industrial catering business: the manager's integrity

Running and managing industrial catering for large enterprises with thousands of employees often involves many management difficulties. In particular, for food services, ensuring food safety and hygiene standards is extremely important in order to maintain the health of the company's main workforce. To optimise management processes and ensure easy monitoring, many companies and enterprises have struggled to find a trustworthy manager.

Difficulties in managing industrial catering

Most industrial catering services are produced in a short time and all at once, which often causes many difficulties for enterprises in serving and management.

Image: STAVI industrial catering, a varied, nutritious and delicious menu

Time-consuming meal confirmation

Managing industrial catering takes a great deal of time in issuing and confirming employees' meal vouchers. In particular, in industrial zones, the number of workers registering for meals each day is very large, and may also vary by shift.

This leaves canteen managers struggling with implementation and unable to meet employees' dining needs within a given period of time. As a result, the manager wastes time, and workers also lose their break time between shifts.

Fraud by employees

In industrial zones, fraud can certainly occur. There are many forms of fraud, such as one person eating several times, kitchen staff cheating on ingredients, people from outside the company coming to eat, people not at work still eating as normal, employees taking the wrong meal, and so on. All of this creates management difficulties and gives workers a poor experience.

Difficulty controlling meal information

Each group of workers and staff in the company has a different menu. There is a clear difference between the meals of workers and those of managers and directors, and especially in companies with foreign management, such as Korean or Japanese, they have a different menu with the traditional dishes of their country.

Delays in calculating meal costs

There are various forms of payment for meals: many enterprises choose to pay the catering company so that it serves the workers directly, while other companies pay through a third party. The enterprise has to calculate the total meal cost per employee, and errors, confusion and inaccuracies can occur, taking time to recheck.

A good industrial catering manager is the “heart” of every enterprise

Industrial catering consists of the daily meals served at lunchtime or on the night shift to workers at the end of their shift, typically in factory and workshop environments in industrial zones or export processing zones, with the aim of providing nutritionally balanced, food-safe meals to every worker in the factory or industrial zone.

Image: Industrial catering business

Today, most companies have been stepping up recruitment of industrial catering managers who are capable and dedicated to the profession, because most enterprises have a very large workforce. This requires the factory to meet food safety conditions for its workers, while also controlling the daily quality of the food and the food sources that processing facilities supply to the enterprise. This calls for capable managers to control the meals in the most detailed and specific way.

Having a good manager means managing meals intelligently, helping to minimise the burden on manpower as well as other costs.

Integrity in building and developing an industrial catering brand

The integrity of an industrial catering manager is clearly shown in how they use people. In enterprises today, it is common for managers not to dare to select and employ people more capable than themselves. They always keep their own top position in the key roles of the company.

A manager who only knows how to hold on to their position and takes no interest in training the enterprise's staff will find it hard to recruit talent. There is always someone more capable; if leaders only employ staff who are weaker than themselves, the enterprise will eventually be left with nothing but low-calibre people.

Training capable staff and building an ideal working environment is how a manager can easily attract the best people. A manager's integrity is shown in doing everything possible to enable employees to develop their working abilities.

Beyond people management, a manager's integrity is also shown in the attention paid to building and developing the brand and culture of the industrial catering business. Besides focusing on improving their own benefits, a manager with integrity also needs to focus on the brand and bring the most practical benefits to employees.

A brand is formed through the quality of every meal and the enterprise's commitment to customers and the community. These two elements go hand in hand and cannot do without the “integrity” of the manager and the enterprise. Therefore, the integrity of an industrial catering manager is shown in jointly building and developing a strong brand in the market.

Every enterprise will have ups and downs in the course of its development. However, the question here is how the manager's integrity shows itself in those difficult situations. Therefore, to achieve success, a manager needs to pay close attention to nurturing both their integrity and their vision.