Hospitality Consultancy and R&D Case Studies
A renowned local Chinese restaurant wanted to embark on a new product innovation venture to bring their beloved signature claypot chicken to the masses. Recognising the growing demand for convenient yet flavourful meals, the company aims to transform their time-honoured dish into a ready-to-cook product.
The owners of the restaurant wanted to ensure that as a ready-to-cook product, the authentic taste and aroma of their claypot chicken will be preserved and they are able to offer busy consumers a hassle-free way to savour this culinary delight in the comfort of their own homes.
RP collaborated with this restaurant as part of their innovative journey to expand the restaurant's reach but also introduce a new level of accessibility to their cherished recipe.
A comprehensive project was undertaken to develop a ready-to-cook version of the restaurant's iconic claypot chicken while maintaining its authentic flavour profile. The research explored various cooking and packaging methods, including retort, sous vide, flash freezing, and vacuum sealing. Experimentation with different combinations of ingredients, marinades, and cooking times was conducted to achieve the optimal balance of taste, texture, and aroma. Additionally, taste evaluation with the restaurant team was implemented to gather feedback on the product's overall acceptability and alignment with the original claypot chicken experience.
Travelodge Hotels Asia (TLA) is a regional hotel company that operates in Singapore, Japan, Korea, Hong Kong, Thailand and Malaysia. With the vision to continue expanding its footprint in Asia, it recognises the importance of having the right talent to support its growth plans. It works towards attracting, retaining, and growing talents. Thus, TLA partnered with RP School of Hospitality to work on a project to set the blueprint for human resource and competency building to support TLA’s business expansion plans.
Through this project, our SOH team supported the TLA management team to set up the HR shared services function.
Our team work closely with the General Managers to gain insights into the workflow of guest services roles and obtain feedback on the current training. With the understanding gained, SOH refined and refreshed existing training materials and introduced new topics. These training materials cover topics such as service standards, pre-arrival experience, and more. Each session lasts 45 to 60 minutes and consists of a quiz to assess competency at the end of each course.
Our SOH team also worked closely with the executive team at TLA in developing an overall HR strategy to achieve a competitive advantage by creating value for employees. Our team was involved in the selection and coaching of the groomed new HR leaders.
