The home, the hub … The Hive

Cities grow, societies evolve, trends change. And Sam’s has stayed ahead of the curve by investing in infrastructure and talent. The Hive is a 10,000 sq ft culinary campus – the operational epicentre of the business. It is where well-equipped central kitchens and well-trained staff get to work on every event from end to end – optimising valuable time, ensuring perfect coordination and providing seamless execution. It has been planned with built-in facilities for resident staff and their welfare.
Technology flavours
gastronomy
The Honeycomb, a proprietary software, has been an integral part of the operations for over a decade. Uniquely designed for bulk outdoor banquets, it serves as an all-encompassing tool that engages every department from initial inquiry to post-event feedback. This specialised software remains unparalleled in the market.

Plan your own party …
fun meets flexibility

PartywithUSK, a platform encouraging guests to seamlessly book their events online, is an extremely user-friendly interface for end-to-end booking – handling every step from menu suggestions to ancillary services, all tailored within a specified budget. This innovation not only empowers customers but also streamlines sales processes, enhancing efficiency while offering convenience.

Every day is food
for thought

As a key member of both national and international chef associations such as SICA, IFCA and WACS, Chef CEO Samir’s affiliations allow the company to trend spot, be the first mover and create cutting-edge proprietary practices. Sam’s is, today, known for several never-before, never-imagined innovations and ahead-of-the-industry forays.
Food for
thought
Beyond signature dishes … to signature talent
A catering business is as good as its talent. Sam’s boasts of the most dedicated team of chefs and sous chefs in town. Over the past 27 years, the well-being and retention of staff has always come first. A remarkable illustration of this commitment is seen in Mr. Mohammad Izazul, the very first employee, who joined at the young age of 18 as a cook and is today the reputed masterchef. Training at entry level, pre-event priming and ongoing programs keep staff up-to-date not just in the domain but on work ethic and sustainability.
Beyond signature dishes