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Hi DailyPeople,

At Dailybox Group, we believe that feedback or review improves our performance and business, no matter how small it is. Therefore, one of our top priorities is to train our employees to listen, handle and relay all feedback they receive daily.

So, as an F&B brand, how do we obtain feedback? Dailybox Group receives feedback in person, via email, social media or the marketplace. At first glance, this may seem pretty standard, but at Dailybox Group, we want to make sure we touch base with all feedback and have a solid strategic plan for dealing with it. All feedback we receive will be collected by our team, discussed in every meeting -  as a team, we will find the right solutions to improve and monitor them.

In some cases, we also train our employees to prepare an immediate response to customer feedback and keep them happy to trust our brand fully. If the customer's feedback is immediately actionable, our team will take care of it right away. For example, suppose a customer ordered their rice box and did not receive the right side dish. In that case, our team will immediately send an apologetic message to make up for the bad experience and send them another rice box according to their previous order. Another example would be a customer that ordered their rice box with cutlery and did not receive the cutlery. In this case, we would immediately send them the cutlery.

We always collect feedback from our customers, respond and find the solution. We also share it on our social media to show that we are not perfect, still growing and always try to give our best for our customers.

Here are three key tips from us for dealing with feedback:

1.    First and foremost, always listen to what the customer has to say. It is important to acknowledge the customer's criticism and opinion.

2.    We always thank our customers because we appreciate them. Whether it is good or bad feedback, we are always grateful that they share their thoughts about our company.

3.    Always be solution-oriented. We focus on making up for the bad experience by sending the customer food, coupons, or anything else related to our brands.

But that's not all!

As a tech-focused F&B restaurant, we will be developing a new mobile application dedicated to you - our beloved customers. The application will enable you to submit your feedback at ease - at your fingertips easily.

So if you have any feedback about Dailybox, Shirato, Dailymeals or Breadlife, watch this space! We will share with you our latest innovation on obtaining your feedback.

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We Value Your Feedback

What makes a great chef? Many qualities explain the difference between great chefs and the rest of the pack. Let’s hear what Chef Dody Horison, Head of Kitchen Operations, says about the key to being a great chef.

DailyPeople: How do you define cooking?

Chef Dody: Cooking is more than just a passion or a job. For me, cooking is all about people. Food is so universal that it has the power to bring everyone together in a plethora of ways – cooking together, eating together – or like us at Dailybox, learning about food together every day. No matter what culture, religion, upbringing, food holds us together. 

DailyPeople: You have been in the culinary industry for 15 years – you have worked for 5-star hotels in Jakarta and the United Arab Emirates. What are the must-have qualities to be a great chef?

Chef Dody: Well, I am still learning how to be a great chef. But what I have seen so far is that there is so much more to being a great chef than just discovering food. A great chef is a great cook, a balanced manager, values teamwork, and must be a great communicator. After all, cooking is about doing the same thing over and over again. You have to embrace it, enjoy it and strive for consistency. Finding joy in it, perhaps, is the real key to becoming a truly great cook.

DailyPeople: What’s your typical day look like as the Head of Kitchen Operations?

Chef Dody: My primary responsibility in Dailybox is to oversee the operations of the Dailybox central kitchen and 120 outlet kitchens. I work with a team, which consists of area chefs, to ensure that all outlets are well monitored and managed. The most integral part of my job is to regularly visit all Dailybox kitchens and maintain good communication with my team and staff.

DailyPeople: So, has working at Dailybox changed your perspective on working in the food industry?

Chef Dody: It has! The food industry in Indonesia has reshaped itself – thanks to the rise of online delivery services. Until one year ago, I focused on creating dishes suitable for the hotel banquette occasion – focusing on breakfast, lunch, and dinner. But now, the tide has turned! The team and I focus on serving delivery-friendly dishes. It is an entirely different ball game.

DailyPeople: What is your favorite Dailybox menu?

Chef Dody: It’s hard to pick just one dish. But if I had to choose, then I would pick Ayam Geprek Sambal Nagih. This dish is truly comforting and is the true definition of a home-cooked dish – savory, the chicken is crispy, tasty and the sambal is irresistible. Flavours galore in a mouthful!

Craving for delivery-friendly rice boxes? Head to your nearest Dailybox outlets. Or, you can sit back, relax and let us bring quality meals to your doorstep, find us at GrabFood, GoFood and ShopeeFood.

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Dailytalk: Chef Dody Horison

Since day one, Dailybox has been committed to being non-negotiable in the kitchen’s food safety. Besides, the food must taste good, and it should be safe for consumption.

There are six steps of food safety standards in Dailybox kitchen:

1. Receiving raw materials in Central Kitchen

When our team receives the raw materials, especially frozen raw products from the supplier, we have a series of checklists to ensure the quality of the raw materials. One of the checklists is to make sure we receive the goods at the right temperature. As for frozen raw products, -15 °C or below is the standard practice. Our kitchen staff then remove potentially hazardous foods from the temperature danger zone and store the suitable products as soon as possible to avoid bacterial growth.

2. Cooling procedures

This part is equally important. We must understand that harmful microorganisms grow fastest between 21°C and 60 °C. Therefore, there are two stages of cooling procedures. The first stage is to cool cooked food from 60 °C to 21°C within 90 minutes. 

The risk of bacteria growth declines as the temperature decreases. Therefore, the second cooling stage, from temperature 21°C to 5 °C takes about 4 hours. 

3. Packaging

After cooling, the food will be vacuum-sealed into individual portions and placed in the freezer before distributing to 120 Dailybox outlets all over Indonesia. 

4. Distribution

Food distribution is as important as production and processing. This chain involves several stages of storing, delivering, and handling that often expose food to varying temperatures. Since temperature is one of the most critical environmental factors affecting food quality, it is essential to know the temperature exposure of a food shipment during storage and distribution. From the central kitchen to the 120 outlets, cooked frozen foods must have a temperature of -15 °C. When the food hit the outlets, our outlet teams also perform quality control by checking the temperature and making sure it’s following the standard. 

5. Plating

Believe it or not, the way the food looks when you open up your rice box matters much more than one many things. Designing the perfect food-filled rice box has been an essential component here at Dailybox because we believe that the visual appeal of the food is as important as the overall dining experience. We even created many prototypes when researching a new recipe to ensure that the food will taste as good as it will look. 

6. Delivery

When it comes to delivery, we make sure the food reaches our customers in good condition and is safe to consume. Due to food safety standard regulations, it is best to consume cooked food within 2-4 hours to ensure food quality.

So, Dailypeople, now you know why we can be highly particular about how each rice box is prepared, served and delivered. Rest assured, we always put your (tastebuds) health and well-being as our top priorities. 

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Food Safety Standards in Dailybox

Dailybox Group resmi mengakuisisi brand Breadlife, yang menjadi brand keempat dalam portfolio startup restoran online multi-brand tersebut. Maka, pada momentum ini Breadlife menawarkan promo #BayarSukaSuka. Promo tersebut menawarkan kepada pelanggan untuk membayar sesuka hati untuk satu item roti Breadlife per orang per check out. Namun, promo ini hanya berlaku di Breadlife Lotte Kuningan. "Untuk menandai bergabungnya kedua brand ini, Breadlife mengadakan promo #BayarSukaSuka pada tanggal 4-5 Desember dan hanya berlaku di Breadlife Lotte Kuningan," ujar Head of  Pastry Breadlife Nadya Puteri, yang sekaligus merupakan Runner Up MasterChef Indonesia Season 8, dalam keterangannya, Sabtu (4/12/2021).  

Adapun dengan bergabungnya Breadlife ke Dailybox Group, maka akan memperluas jangkauan Breadlife ke seluruh Indonesia lewat optimalisasi kolaborasi omnichannel jaringan Dailybox Group. Strategi omnichannel ini menggabungkan ekspansi toko online dan offline, sinergi sumber daya dan inovasi digital. Jadi jika sebelumnya pelanggan ingin membeli Breadlife hanya dapat mengunjungi outlet Breadlife yang berada di mall dan outlet stand-alone, kini pelanggan juga dapat melakukan pemesanan lewat platform pesan antar makanan online. 

Menurut Nadya, selain meningkatkan visibilitas produk, Breadlife menghadirkan pula produk roti inovatif yang bercita rasa Indonesia dengan dukungan dari jajaran chef Dailybox Group yang berpengalaman. Dapatkan informasi, inspirasi dan insight di email kamu. Daftarkan email Breadlife pun meluncurkan dua varian roti baru yakni roti Ayam yang merupakan signature menu dari Chef Juna Rorimpandey, dan roti Roti Se’i Sapi Sambal Ijo yang merupakan signature menu dari Chef Renatta Moeloek. 


Dibanderol mulai dari Rp 13.500, kedua roti bercita rasa Indonesia sudah tersedia di semua gerai Breadlife dan platform digital Dailybox Group di GrabFood, GoFood, ShopeeFood dan TravelokaEats. "Produk Breadlife juga sudah diproduksi di central kitchen Dailybox Group untuk meningkatkan efisiensi operasional dan menjaga konsistensi dari kualitas produk,” kata dia. 

Sementara itu, Head of Strategy and Growth Dailybox Group Miranda Haryanto menambahkan, pihaknya menyasar pangsa pasar roti karena dua alasan utama. Pertama, adanya permintaan dari pelanggan agar Dailybox Group memiliki varian roti untuk melengkapi menu nasi dan lauk pauk yang ditawarkan. Kedua, pihaknya melihat pangsa pasar roti di Indonesia memiliki potensi besar untuk bertumbuh. Baca juga: Telkom Sudah Investasi di 50 Startup dari 12 Negara Miranda menjelaskan, saat ini konsumsi gandum per kapita untuk roti di Indonesia mencapai 4,7 kilogram per tahun dan diperkirakan meningkat menjadi 6,6 kilogram per tahun pada 2030. 

Selain itu, penjualan roti di Indonesia pada tahun 2021 adalah yang tertinggi di Asia Tenggara mencapai 18,7 miliar dollar AS. "Breadlife adalah salah satu brand roti terkemuka di Indonesia yang memiliki brand awareness yang kuat dan memiliki tingkat kepuasan pelanggan yang tinggi. Bergabungnya Breadlife melengkapi lini produk kami yang telah ada, yaitu Dailybox, Dailymeals dan Shirato," ungkap dia. 


Ia menambahkan, melalui brand akuisisi ini memungkinkan Breadlife untuk memperluas jangkauannya menggunakan resources Dailybox Group yang berada di 120 titik. Di sisi lain, Dailybox Group juga dapat menambah jaringan dengan memanfaatkan resources Breadlife yang terkonsentrasi di luar pulau Jawa. "Hal itu sejalan dengan misi Dailybox Group untuk menjangkau lebih banyak titik di luar pulau Jawa," pungkas Miranda.

