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Business View Magazine
ship with a local recycling company that collects and
makes use of waste oil as an environmentally friendly
bio-fuel, its equipment is certified as energy efficient
and the company is looking into partnering with sev-
eral local farmers for their long-term sustainability.
“Royal Castle has built and maintained strong quality
relationships with suppliers to ensure consumers that
all ingredients are of the highest quality and all prod-
ucts are competitively priced,” Roopchand said. “All of
our products are cooked fresh daily for sale and con-
sumption. Food and health and safety standards are
regularly reviewed to ensure highest quality standards
are kept and maintained.”
Along those lines, the company has also made invest-
ments to integrate industry leading machinery from
well-known brands into its production operation, with
an aim to generate energy savings thanks to high-effi-
ciency heating elements and fast recovery. It has also
incorporated technology into everyday office functions,
where cutting-edge equipment is aiding with business
analysis, inventory control, financial reporting and pay-
roll.
An intention going forward is to fully integrate all res-
taurant locations to create a centralized hub where
information can be made available on a real-time ba-
sis, which, Roopchand said, would allow enhanced
monitoring and control over the remote locations to
increase productivity and quality control, as well as se-
curity and data processing.
Additional funds, she said, would be directed toward
brand enhancement and other internal improvements
as well.
“We are currently investing in refurbishments to exist-
ing outlets as well as enhancing and rebuilding the im-
age of the brand,” she said. “We are also committed to
providing bigger and better warehousing and storage
facilities and bigger distribution fleet due to growth
