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Business View Magazine
Sandy Roopchand, the company’s managing director
since 2005. “Royal Castle’s success over the past 46
years is the fruit of creative vision, foresight, dedicated
leadership and hard work.
“From the management team to the maintenance
personnel, the company has always found innovative
ways to ensure the highest level of operational stan-
dards and peak performance by aggressively pursuing
and challenging ambitious strategies while consis-
tently improving its product offerings. Royal Castle has
been and continues to be recognized as a leader in
the quick-service restaurant industry and the cham-
pion of the consumer.
“Our marketing strategy is to remind our people that
we were born here in Trinidad & Tobago and we have
established ourselves to be competitive in terms of the
other leading international brands.”
The company’s spread across Trinidad & Tobago in-
cludes locations as far south as Point Fortin and Rio
Claro, as far east as Valencia and Sangre Grande and
throughout the north, central and east/west corridor.
Its main operation for production and warehousing is
in the industrial estate in Arima, while administration
functions are housed in Chaguanas.
A continuing commitment to local farmers has yielded
a corporate mandate that all sauces, seasonings, mar-
inates and recipes are 100 percent locally sourced,
and a state-of-the-art ensemble of freezers, chillers
and refrigerated trucks ensurematerials maintain their
freshness throughout the process from production to
delivery to arrival. All chicken served in the restaurants
is locally produced, while all fries are imported from
a world-class international supplier in Canada – with
orders and deliveries charted six months in advance
alongside projections that are plotted out for an entire
year.
Additionally, Royal Castle has a long-standing partner-
