Philippines’ Kraver’s Group introduces meal plan delivery services with The Six Pack Chef acquisition

At the facility producing the meals for TSCP and Krave Daily, quality, hygiene and safety are carefully monitored, which is why temperatures are controlled and food is handled in only one direction.

“If [the food] passes one station, it cannot go back. To ensure quality, hygiene and safety, everything follows a one-way flow,” explains Lim. A handful of chefs and cooks carefully weigh and distribute portion sizes in the kitchen. This group is separated from other chefs in charge of cooking and meal prep; each task is done at a specific station according to the needs necessitated by the food. 

Each meal from TSPC or Krave Daily comes with a detailed list of nutritional information. Fats, proteins, sodium, carbohydrates and calories are listed alongside specific ingredients used. The group’s policy on transparency has boded well for them and their consumers, as has the…