Nestlé Professional Singapore x TiffinLabs: Plug & Play Digitalisation Of Food Industry

Wednesday, October 13th, 2021 | 607 Views

Nestlé Professional Singapore and TiffinLabs Empower F&B Businesses to become Cloud Kitchen Operators serving Plant-Based Food via Plug & Play Digital Restaurant Brands.

With the digitalisation of the food industry and the burgeoning consumer demand for plant-based food, Nestlé Professional Singapore and TiffinLabs have collaborated to co-create multiple plug & play digital restaurant brands which feature plant-based products from Nestlé Professional Singapore for traditional F&B businesses to operate.

The plug & play solution allows F&B operators such as restaurants, cafés, and bistros to digitalise by adopting and operating digital restaurant brands from TiffinLabs to provide more options for dine-in guests and online delivery consumers on top of their existing brands. This enables F&B operators to become a cloud kitchen themselves and tap into the burgeoning delivery market to earn at least 10% incremental revenues and over 25% incremental profits.

Nestlé Professional Singapore Penetrating the Plant-Based Space

Nestlé Professional is a part of Nestlé, the world’s largest food and beverage manufacturer, bringing Nestle’s diverse portfolio of culinary and beverage brands to foodservice operators in Singapore. Its team of dedicated professionals is committed to bringing the F&B industry to greater heights by providing thought leadership, engagement platforms, and relevant solutions.

In this collaboration, Nestlé Professional Singapore will bring to the table its nutritious plant-based and meat-free offerings from its HARVEST GOURMET® range, which includes Schnitzel, Chargrilled Pieces, and SENSATIONAL™ Burger. All products are manufactured using advanced production technology perfected in Europe, with a strict system of ingredient selection and quality control in place. “In this strained climate, we are proud to partner with TiffinLabs to support local F&B businesses to create an additional source of revenue while creating amazing, plant-based and meat-free menu mainstays that are in line with the market’s demand. The uptake of plantbased foods among consumers has led to our optimism that this business segment will only continue to grow in the future,” says Paul Nagelkerken, Country Business Manager of Nestlé Professional Singapore.

TiffinLabs, a food tech company and global digital restaurant group, currently has a portfolio of 15 digital restaurant brands which it owns and licenses to F&B operators. Its digital restaurant brands that feature Nestlé Professional Singapore’s plant-based products from HARVEST GOURMET® include Phat Fingers and RBL Burgers.

TiffinLabs’ Digital Restaurant Brands: The Future of eCommerce F&B

With TiffinLabs’ digital restaurant brands, F&B operators that are already paying for rent, equipment, and staff can turn their kitchen into a cloud kitchen with plug & play restaurant brands from TiffinLabs with zero upfront costs and minimal effort. TiffinLabs’ brands and menus are developed to meet the wants and needs of both consumers and F&B operators with dishes which taste great delivered and are easy to operate.

TiffinLabs’ team of chefs, operations, and digital marketing experts ensure that F&B operators can simply sign-up, get activated with one or more TiffinLabs’ brands, and generate incremental revenues within two weeks.

Brand & marketing: On-trend digital-first brands with ongoing investments in city-wide campaigns to drive brand awareness and excitement of the digital brands.
Product & menu: Delicious yet easy-to-operate dishes with proprietary ingredients from HARVEST GOURMET® and packaging developed for kitchen staff to consistently recreate.
Training & operations: SOPs and on-site training by TiffinLabs’ culinary team with free consultancy on equipment usage to optimize efficiency.
Technology & BI solutions: Single tablet kitchen display solution that integrates Grab, Foodpanda and Deliveroo into a single device to streamline kitchen operations along with business intelligence support for managers and owners.

“The COVID-19 pandemic has accelerated the digitization of the foodservice industry by 5 years with digital orders exceeding physical orders during the pandemic,” says Phuminant Tantiprasongchai (Nant), Co-founder of TiffinLabs. “Our mission is to lead an inclusive evolution of the foodservice industry by helping brick-and-mortar restaurants thrive in the new tech environment with our plug & play digital restaurant solutions. In addition, we are also excited to partner with Nestlé Professional Singapore to use their HARVEST GOURMET® products to create meat-free recipes that restaurants can adopt to reach more consumer groups.”

“The onset of COVID-19 pandemic has adversely impacted our business, as events are scaled back and restrictions are tightened,” says John Lim, Director of Royal Catering. “The
partnership with TiffinLabs has been a lifeline during this difficult time, as it allows us to extend our food offerings to individual customers, all while keeping our main business of large-scale event catering. We are able to maximise our kitchen, which would otherwise be severely underutilised, and continue to sustain our business.”

Restaurant Relief Fund
The Restaurant Relief Fund is a limited-time initiative by TiffinLabs to help restaurant and catering operators defray some costs associated with getting started with online delivery services with TiffinLabs digital restaurant brands during the ongoing pandemic. From now till the end of October, TiffinLabs will absorb onboarding charges with Grab, Foodpanda and Deliveroo as well as tech integration and training costs for qualifying partners. This scheme allows new partners to save over $2,000 in costs, alleviating initial concerns to focus on fulfilling orders.

Interested parties can call Gavin Lee at +65-98366638 or send an email to [email protected].

For more information visit:

[Additional Resources]:

1. Food delivery in South East Asia almost tripled in 2020, accelerated by COVID-19:

2. Surfing the plant-based wave in Singapore:

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