How Shiok BBQ Maintains Quality Through Continuous R&D
After trying out BBQ food from a couple of other vendors, it became even clearer why our chefs at Shiok BBQ take such pride in the food they create. There’s something special about the way we approach BBQ, and we think it’s worth sharing.
Continuous R&D: The Heart of Shiok BBQ
Typically, businesses hire a consulting chef for a few months to work on recipe development and R&D. Once the initial phase is done, they part ways. At Shiok BBQ, we do things differently. We have three Executive Chefs who are permanent members of our team, dedicated to ongoing recipe development and R&D. This means that if you ordered our food 3-5 months ago, you’d likely notice the improvements we’ve made since then. Our approach isn’t about chasing quick profits; it’s about investing in better products and refining them continuously to ensure we’re always delivering top-notch BBQ food in Singapore.
A Product and Human-Driven Approach
Our business is built on a hybrid model that prioritizes product quality and the human touch over profit margins. We focus on delivering great BBQ food because we believe profit is just a tool to help us achieve our ultimate goal: creating the best BBQ experience possible. With a strong team of chefs and ongoing R&D, we’re confident that we’re among the best wholesale BBQ providers in the industry.
BBQ Food from a Factory vs. a Restaurant/Cafe
We’ve worked in restaurants, so we know the limitations of BBQ catering when it’s done from a restaurant kitchen. Basic marination with sauces is often all that’s offered, with limited tools like sous vide and heat seal machines. But with a fully licensed food factory and a professional chef team, we’ve turned our factory into a playground for culinary innovation. We’ve tried and tasted most of the BBQ food on the market, and we’re confident that our offerings stand out. As our volume increases, you can expect our food to become even more competitive, both in quality and price.
The Difference Between In-House Marinated BBQ Food and Repackaged Food
Repackaging is a common practice in Singapore, where inhouse made food can be expensive, leading many to repackage products for profit. Items like sausages, satay, otah, and frozen seafood are often repackaged rather than freshly prepared. At Shiok BBQ, we’ve invested in in-house marinated meats and seafood because we believe that’s where the real value lies. Marinating seafood, in particular, is a challenge, but it’s one we’ve taken on with gusto. Our commitment to continuous improvement means that our marinated food will only get better over time.
Justifying Our BBQ Prices
We’ve studied the market extensively, and we’re confident that our pricing is competitive. We might not be the absolute cheapest, but when you compare the quality and quantity of our food to others, we believe we offer the best value. We don’t engage in fancy promotions just to close a sale; instead, we focus on providing generous portions and ensuring our customers leave satisfied. After all, what’s the point of a BBQ if your guests don’t leave full and happy?
How Shiok BBQ Improves Over Time
With a strong team of chefs and ongoing R&D, we’re constantly refining our offerings. We also supply our meats and seafood to prestigious hotels and restaurants, meaning they’re doing the quality control for you. To stay competitive and at the forefront of the market, we ensure our offerings are always one step ahead. This is what makes us unique in the B-to-C scene.
Ready to elevate your BBQ experience? Explore our marinated meats and seafood offerings today and taste the difference!
