June 25, 2024

SATS brings hawker culture to the skies

SATS Ltd. (SATS) has announced that FoodFlix, its venture arm’s brand accelerator programme, has sparked collaborations with local hawkers, food & beverage brands and start-ups in Singapore to help them internationalise while expanding the group’s portfolio of branded food solutions and non-travel food business.

Combining culinary innovation with a collaborative culture, SATS connects SMEs with the resources and know-how to enter new markets and retail channels. SATS has helped homegrown brands such as Song Fa Bak Kut Teh, Bismillah Biryani Restaurant, Kok Kee Wonton Noodle, Qiu Lian Ban Mian, Beach Road Prawn Noodle House and Boon Tong Kee to bring their signature dishes to the skies by adapting and producing them at scale for Singapore Airlines’ Singapore Showcase.

SATS is also working with brands such as Chew Kee Soy Sauce Chicken, Killiney Group, Soon Heng Pork Noodles, Keng Eng Kee (KEK) Seafood, Ponggol Nasi Lemak and White Restaurant to extend their reach into retail, aviation and institutional catering channels.

The FoodFlix programme enables local hawkers to expand by harnessing the SATS’ capabilities, capacity, and distribution network.

SATS provides culinary consultation and product innovation opportunities for brand owners to experiment, adapt and scale recipes that are typically cooked on demand, for various channels such as aviation catering, ready-to-eat meals, and food delivery for consumers with consistency and quality.

“FoodFlix is a platform for us to foster culinary and business model innovation through mentorship and collaborations with established brands and F&B startups,” said Kerry Mok, chief executive officer of Food Solutions at SATS. “When it comes to product development, it’s about culinary know-how, food technologies, distribution, branding, co-packing, production and the supply chain. SATS believes in supporting local hawker and F&B brands across our network to preserve each country’s unique food heritage by generating collective value to help them thrive in today’s evolving F&B landscape”.