Samuel Lee, general manager, production and quality assurance at Fairwood, explains what goes on behind the quick service restaurant chain’s signature menus
If you’re a Hongkonger, you’ll know Fairwood. From its iconic orange “jumping man” logo to its classic Ah Wood Spaghetti Bolognaise, Fairwood is an integral part of Hong Kong’s dining culture.
Catering to Hong Kong
The first-ever Fairwood outlet opened its doors in Tsuen Wan in 1972 amid an economic boom in Hong Kong that created a surge in demand for quick, affordable, healthy dining options for working urbanites. Within the walls of Fairwood’s restaurants, generations of Hongkongers have grown up enjoying the chain’s “Ah Wood” signatures—a quintessentially Fairwood experience, one that has become a collective memory for those who call Hong Kong home.
By 2008, Fairwood had already released its healthy “No MSG” series and has continued to innovate with new menu options, such as Wholesome Delights, the Tasty & Green vegetarian series and low-calorie breakfast sets, that cater to Hong Kong’s increasingly health-conscious population. Fairwood’s passion for serving its community through innovation is also evident in its latest digitisation initiative, the Click and Collect platform for takeaway sales, which accommodates the fast-paced lifestyle of Hong Kong’s young, digitally savvy generation.
Behind the Fairwood experience
Overseeing the manufacturing and quality assurance of Fairwood’s products is Samuel Lee, who joined the company during a turning point in the food and beverage industry. “Back then, the F&B industry was transitioning from traditional kitchen operations to automated factory operations,” he says. “I knew I could apply my knowledge of technology and manufacturing in the sector.”
With the rise of automation, Fairwood moved into Hong Kong Science and Technology Parks Corporation’s (HKSTP) Tai Po InnoPark in 2009. “Apart from manufacturing, we have two other departments in HKSTP: our product development team, which creates the menus, and our quality assurance team, which runs tests for food safety and legal regulations from our laboratory,” he says. By including everything from R&D to manufacturing, Fairwood’s InnoPark location allows the dining giant to centralise its production into a self-sufficient operation that transforms its research into enjoyable dining experiences with maximum efficiency.
The team in the Central kitchen has recently developed the production of The International Dysphagia Diet Standardisation Initiative (IDDSI) compliant soft meals based on Fairwood’s classic recipes. Aiming to develop soft meals with a nostalgic taste, tailored specifically for individuals who have difficulty swallowing. Leveraging its extensive network of branches, Fairwood strives to minimise operational costs and offer reasonably priced soft meals to benefit a wider audience.
Serving through innovation
For the future, Fairwood remains dedicated and enthusiastic to serving the community through continuous innovation. Says Lee, “We are no longer only talking about automation. We are moving towards industry 4.0, which means manufacturing using statistics not only from our own factories but also from our branches, customers and their orders. We analyse this information and instantly grasp what the market is like at that given moment.” This undying innovative spirit is the key ingredient of Fairwood’s beloved menu, ensuring it continues to provide everyday dishes tailored to Hongkongers’ palettes and on-the-go lifestyle.