COVER STORY

The thing about clichés is this: they may occasionally sound tacky, will most probably be cheesy, and are definitely over-used. But the paradox of a cliché is that they have only become over-used precisely because they are also true—that is why we keep using them. So while it may be a cliché to call JUMBO’s journey your classic rags-to-riches tale, it only seems cliché because it is also wholly, and unequivocally true.
From its humble beginnings in East Coast Seafood Centre, to what it has become today—as JUMBO celebrates 30 incredible years of bonding people through food, we recognize that coming this far has been no easy feat. 
The JUMBO journey first began when a group of nine friends came together and decided to buy over a failed restaurant in East Coast Seafood Centre, giving it the name it is famous for today. Despite initial setbacks in the early years, JUMBO soon distinguished itself by the sheer quality and freshness of its ingredients and of course, the dish that has become synonymous with the brand itself: the quintessentially Singaporean Chilli Crab. As a loyal fan base of customers began to grow at an exponential rate, JUMBO’s physical expansion kept pace alongside, eventually catapulting the Group to a status as one of Singapore’s leading Food & Beverage (F&B) establishments with numerous outlets island-wide.

Building Competitive Strengths

Today, our brand has metamorphosed into a six-brand restaurant group, with strong brand equity and a repertoire that includes JPOT – Hotpot Singapore Style, Chui Huay lim Teochew Cuisine, heritage brand NG AH SIO Bak Kut Teh, Singapore Seafood Republic and J Café, proudly serving some of Singapore’s favourite local delights. The average 6,000 patrons we serve daily consume crabs that total a combined weight of two cars!
Along the way, JUMBO has also been intentional in raising the bar of productivity measures and standards. 20 years ago, the company was one of the first Chinese restaurants to adopt the point of sales (POS) system—a retail management platform that processes sales and includes other capabilities such as inventory management. In a nod to standardisation and greater consistency, a Central Kitchen (CK) was developed in 2008 to ensure an accordance of quality and safety standards across the board. A R&D kitchen was also created to facilitate the conception of new dishes and improved food preparation processes—and as the cherry on top of an already impressive cake, both kitchens were swiftly certified with food safety systems according to the Hazard Analysis and Critical Control Point (HACCP) system, and managed by the guiding principles of the 5S system (Sort, Straighten, Shine, Standardise and Sustain), a system that keeps workplaces organised for maximum efficiency and effectiveness. Internal and external audits were also put in place to pre-empt and prevent any slips into complacency.

An Overview

• Dedicated and experienced management team and staff
• Large customer base
• Nationally certified and accredited training centre for staff training development
• Implemented information technology systems for
increased efficiency
• Quality Assurance (HACCP Certified, 5S System, regular internal and external audits)
• Strong brand equity
• One of the leading F&B establishments in Singapore
• Central Kitchen and R&D Kitchen enable sustainability of competitive advantages

As we reflect and look back on the past 30 years, it isn’t a catalogue of achievements that we are most thankful for—it is the people; our customers, our business partners and our employees are the ones who have truly made all of this possible.

At JUMBO, we don’t just want to be known for serving quality food of great value in a comfortable and friendly environment. More than that, it is getting to be a real part of our customers’ lives, partaking in (and not just playing host) to their most special moments and occasions that we are most proud of. Nothing warms our hearts more than the clinching of a business deal taking place over a meal at JUMBO Seafood, or when we get to share in the celebration of grandma’s 80th birthday dinner at Chui Huay Lim. It is in these significant moments, moments important to our customers, that we remember exactly why we do what we do.
And we can only do what we do because of the unwavering support from our business partners and suppliers, who have worked and grown with us over the years. These are partnerships forged that, we hope, has not been unilateral, but one characterized by growing together; the one constantly bolstering the other.
Of course, we could not forget the true backbone of this company—our employees. At JUMBO, we firmly believe that when we take good care of our staff, they, in turn, will take good care of our customers; therein lies a fundamental commitment to bring out the best in our people by providing continual education and learning opportunities for them. Having been certified by the Workforce Development Agency as a  Workforce Skills Qualification (WSQ) Approved Training Organization, as well as being an Institute of Technical Education (ITE) Approved Training Centre, we are equipped to conduct various internal training programmes on anything from food hygiene, to leadership skills and English communication classes.  In the grand scheme of things, it is this continuous elevation of our staff’s capabilities and their morale that has enabled us to go the distance.
As we look back on this 30 year journey, it has truly been a spectacular one. But no matter the number of competitive strengths and advantages JUMBO builds for itself; what has always been and will continue to remain at the heart of our business is the people. We owe a great debt to the men and women who serve their roles daily with immense pride and passion—and this year, as we celebrate our anniversary, we also celebrate them. Read on for more of our employees’ stories; find out why they love JUMBO and how we have been a part of their growth!