SATS Catering (Singapore Airlines)- Singapore

  • Considered a lead innovator in the aviation catering sector, SATS 60 years of experience combines a passion for creating market leading dishes with uncompromising food safety standards making them the first choice in catering.
  • SATS caters to a host of businesses including the Aviation sector, hospitality, food manufacturing, healthcare, freight and logistics industries.

Melbourne and Olympic Park

  • The home of the Australian Tennis Open is the Melbourne and Olympic Park, these world class facilities primary focal point is the Rod Laver Arena offering a seating capacity of 14,820 and hosts around 1.5 million visitors per year.

Solaire Casino – Philippines

  • Solaire Resort and Casino is the first integrated destination resort on a 8.3 hectare site in Manila’s Entertainment City. The kitchen is cable of supplying 800, an extensive range of dining facilities and an exquisite menu for functions

Qatar Convention Centre – Doha

  • Opened in 2011 with the capacity for up to 10000 seated guests
  • The commissary kitchen is fitted with the latest equipment to deal with cuisines from all around the world, including local delicacies such as camel

Conrad Jupiters

  • Commissary kitchen established in 2008 to prepare, cook, chill and portion cooked and chilled meals for all venues within the complex
  • Kitchen also supplies Cook Chill product to the Gold Coast Convention Centre

The Canberra Hospital

  • Installed Cook Chill trolley system in 2013
  • The hospital has an average occupancy of 700 patients
  • The hospital uses Cook chill trolley systems to reheat and deliver meals to patients and food for the outlets

Melbourne Cricket Ground

  • The largest of Australia’s stadiums with a seating capacity of 85,000+
  • Regethermic systems have been successfully implemented in most of Australia’s largest stadiums including the Stadium Australia, built for the 2000 Olympics
  • All stadiums have corporate seats as well as multiple function venues and kiosk outlets
  • Supplied over 100 ovens for corporate boxes and other areas
  • 470 litre Dieta mixer kettle

Melbourne Exhibition and Convention Centre

  • Built in 2009 to cater for up to 5000 seated guests and 5000 in exhibition
  • The facility employed cook chill systems to supply food to all functions including five star corporate events

Stadium Australia

  • Central production kitchen was built as a commissary kitchen for preparation, production, distribution and regeneration of all cook chill meals
  • 60 corporate suites were supplied with regeneration ovens and all meals were supplied to all venues chilled
  • Corporate venues have the choice of meals in either plated, buffet or bulk format
  • Meals are plated up to 48 hours prior to function depending on format
  • Meals can be cooked and chilled up to 21 days prior to plating

Kingston Centre – Health Care CPU

  • A green field state of the art central production kitchen for supply of meals to institutional markets
  • The kitchen is on campus, however, it’s supply catchment is vast, covering a radius of around 100km
  • The kitchen is designed to supply up to 12000 meals per day inclusive of entree, dessert and main course meals

National Convention Centre

  • Australia’s capital hosts many of the most influential people in Australia and across the globe
  • This facility is designed to cater for many of the corporate functions and exhibitions in the area located between two of Australia’s major business cities, Sydney and Melbourne
  • Extended shelf life system caters for all the food served

Russian High Speed Train

  • Established in 2010 through a public private partnership between the Russian federation and a private consortium
  • The brief was to build the first stage kitchen located outside St Petersburg with a capacity of 20,000 meals per day
  • The total project is to build 5 similar kitchens which will accommodate all travellers on trains accross Russia

Royal Hobart Hospital

  • Commissioned in 2012
  • Designed as a greenfield site
  • The brief for the facility was as a central production kitchen to provide chilled meals to the hospital district, equating to 10,000 meals per day including preparation of cold salads and sandwiches as well as all cooked production