Vertical integration and controlling the supply chain at our Manufacturing and Distribution Centre is one of the strategic drivers of our business.
It is vital that the Slick Restaurant Group sources and secures the very best quality products at competitive prices and has a constant supply throughout the year.
The owners of Slick Restaurant Group previously operated a SABS HACCP Food Factory in Cape Town which produced amongst other things; sauces, baked goods, salad dressings, blended spices and premixes which in essence guaranteed consistency and quality for the group on the whole.
This valuable expertise accumulated over 30 years has provided us with the know how to procure, manufacture and distribute export quality products throughout the group, 365 days a year.
Our expertise also extends to fresh produce where for example through our own Avocado ripening rooms we have readily available avocados 365 days a year which are widely used in all of our concepts from sushi to salads and guacamole for burgers.
By controlling the supply chain, Slick is able to guarantee:
- Guaranteeing the spec of our raw material.
- Guaranteed supply throughout the year.
- A price hedge so that we can control input costs and remain competitive in the space we are ‘playing in’.
- Economies of scale.
- Consistency as far as taste profile and quality is concerned.
Managing Director Ian Halfon, fellow director Doron Duveen and Executive Chef, Sherwyn Rayners play a vital role in sourcing, negotiating and maintaining the ever important supply chain.