30 April 2021
When Hong Kong’s economy took off in the 1960s and 70s, many employers arranged free meals for their staff as an employee benefit. Eat-in lunchbreaks reduce the barriers between individuals and departments and cultivate a sense of belonging.

Chinachem Group, as a company tradition, has offered free meals to staff members with dishes varying on a daily basis. On special occasions, additional dishes were offered. The most popular dishes included steamed sliced chicken, barbecue pork, beef short ribs and so on.

This practice was maintained until 2017. Since that time, the hotel canteen has taken over the role of serving free meals to staff members. The choice of dishes is more abundant now, including vegetarian options every Monday. The flow of operations from procurement and logistics to cooking and food waste recycling is more systematic than before.
 

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