30 Fastest Growing Companies in Asia 2019 30 Fastest Growing Companies in Asia 2019 | Page 53

and staff than is necessary.
Poor planning increases a
project’s capex due to over-
specified equipment, or
low-quality equipment which
do not last and drive energy
costs up.
LAUNDRY FACILITIES
DESIGN
A well-designed laundry
is the unsung hero of any
hotel. Shortage of clean linen,
towels, uniforms, and slow
delivery of guest laundry are
the result of poor planning
and affect a hotel’s reputation.
A properly designed laundry
facility ensures guests’
garments are cleaned and
returned on time, and staff
are always dressed their best.
BOH FACILITIES
PLANNING
The backbone of any
successful establishment is
hidden behind-the-scenes but
should never be overlooked
in design. As the hospitality
industry demands long
working hours, the need
for a comfortable working
environment is vital to attract
and retain good talent. At
CKP, provide creative and
ergonomically-designed work,
office and dining spaces that
are key to staff morale and
retention, keeping operations
smooth and costs, low.
SR
Meet the CEO Alburn S. William
Alburn has a Bachelor of Engineering (Mechanical)
from the National University of Singapore, specializing
in thermal engineering, air conditioning and building
services. He completed his professional education in
F&B at Cornell University, with culinary experience
at a standalone Italian restaurant. His professional
experience includes a position as designer/
site manager for a marine air conditioning and
refrigeration company in Singapore. He has over 30
years of international experience in food and beverage
concept work, restaurant planning, foodservice and
laundry facilities design, solid waste consultancy for
high-end projects such as Wynn Palace Cotai, Wynn
Resort Macau, Sensi Bellagio, Sandy Lane Barbados, JW
Marquis Dubai, City of Dreams Macau, Solaire Manila,
Crown Towers Perth , Four Seasons Maldives, among
others. He has conducted seminars and presented
papers on HACCP, Conceptual space planning, open
kitchen conceptualization, construction of quality food
service facilities, and a variety of topics on foodservice
consultancy and modular fabrication standardization.
He has also lectured at hotel schools for the Chef’s
Diploma program and conducted national hygiene
programs for press release and television shows.
“
Our portfolio includes over 1800
completed projects, which translates
to roughly 5000 restaurants across
all varieties of size, cuisine and price
point.”