How does Royale Rendang manage to cook 5,000kg of meat daily for Hari Raya?

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Royale Rendang Scales Up Production by Tenfold for Hari Raya Demand

Royale Rendang significantly increases its daily meat production to approximately 5,000kg during the Hari Raya festive season, a tenfold surge from its usual 500kg. This expansion is managed by augmenting their workforce and adhering to a time-honored cooking method for their signature Rendang Tok. The business also handles increased demand through orders from various states and new walk-in customers.
Increased Workforce to Meet Demand

To accommodate the substantial rise in production, Royale Rendang employs an additional 15 temporary workers. These new hires assist the company's four permanent staff members with the intricate processes of cooking and packaging the rendang. This strategic increase in personnel is crucial for managing the tenfold jump in daily output required to meet the festive season's heightened demand.
Traditional Cooking Method for Rendang Tok

The signature dish, Rendang Tok, is prepared using a traditional recipe introduced by Nafsiah Yeop Abdullah, also known as Mak Nik. This distinctive rendang is made from buffalo meat, which is slow-cooked for five hours with constant stirring. This meticulous process ensures the meat cooks evenly and is thoroughly permeated with spices, resulting in a tender and flavourful dish, even when prepared in large quantities.
Handling a Tenfold Increase in Production

The company's daily meat cooking volume escalates from a typical 500kg to around 5,000kg from the beginning of Ramadan. This tenfold increase is a direct response to the surge in orders received during the Hari Raya period. The business notes that orders are not only coming from different states but also from new customers who visit their shop.

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How does Royale Rendang manage to cook 5,000kg of meat daily for Hari Raya?

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