The Kreem Blog

  • 10 Tips for Going Green in your Commercial Kitchen

    It's time for the foodservice industry to conduct an honest assessment of what we do and commit to making changes, going green every step of the way.

    The foodservice industry is globally positioned to usher in the green revolution simply because of the size of the industry and significant energy consumed. Any changes, no matter how small, that were embraced throughout the industry would produce significant impact.

    The change in operational procedures and processes isn't limited to the acquisition of restaurant equipment. There are a number of strategies you, as the responsible owner of a foodservice operation, can adopt in your commercial kitchen to run a genuinely green operation and not only contribute to a safe environment, but also favorably impact your bottom line by reducing utility expenses and enhancing overall productivity. Here are ten tips to help you reach this goal in a way that calls for minor modifications in operational practices, employee training and a dash of plain common sense.

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We Have Our Own Drive Through!

How many cafes do you know with a drive-through service? Not many? That's because Kreem is the only one! Why don't you head to our Rosebank Rd branch and try it out?

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Check Out the Kreem Blog

It's time for the food service industry to conduct an honest assessment of what we do and commit to making changes, going green every step of the way.

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Kreem's Franchisee Toolkit

TRAINING. We are committed to training YOU so much so that we insist on all first time single storeowners undertake a rigorous training programme for 12 weeks.

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Check out our Testimonials

We create happy customers everywhere we go…
"Consistently good and appealing food. A nice atmosphere."
John Holmes

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Contact any of our Branches

All of our branches are open Monday to Friday, from 6am to 4pm! We love hearing from happy customers and answering your questions. Get in touch!

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