“Beyond chicken, into catering” ... BBQ Party Center expands its catering business

[Financial News] Genesis BBQ Group is stepping up its push into the group catering market by expanding its customized corporate lunch subscription business, moving beyond food services focused on multi-unit residential complexes.
According to industry sources on the 19th, Party Center, an affiliate of Genesis BBQ Group, has launched Lunch Routine, a business-to-business (B2B) lunch subscription service for employees and partner-company staff at Dongtan Hanaro Distribution Center.
Lunch Routine is a customized corporate food service designed to make it convenient for employees to have lunch at work. Its defining feature is that it provides regular lunches without requiring separate on-site cooking facilities, taking into account existing dining spaces, each company’s workforce, work environment and meal demand.
With the introduction of the service, employees at Dongtan Hanaro Distribution Center can enjoy lunch in the staff cafeteria, newly redesigned in a café style, or take a packed lunch with them depending on their work schedule. 
Jeong Seon, a supervisor in the Mart Business Division at Dongtan Hanaro Distribution Center, said, “The staff cafeteria has been transformed into a comfortable space like a café, so I can spend my lunch break more leisurely,” adding, “It’s also convenient to be able to eat on-site or take a packed lunch, depending on my work schedule.”
Party Center has a systematic operating system spanning production through supply, built on production infrastructure certified under the Hazard Analysis and Critical Control Point (HACCP) system in Namyangju, Gangdong and Dongtan. 
Party Center CEO Yoon Ji-hyeon said, “Lunch Routine is a lunch subscription service that allows dining spaces and meal delivery methods to be flexibly designed to suit each company’s work environment and meal demand,” adding, “We will continue to expand our business based on Party Center’s production and supply infrastructure and operational capabilities in food services.”



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