KUALA LUMPUR: Galeeveurs Group has established as the country's first integrated food and beverage (F&B) incubator ecosystem offering specialised services for the Malaysian F&B industry.
With the recognition, Galeeveurs Group is tasked in preserving the traditions of local cultural cuisines for generations to come while embarking on partnerships for F&B hub, marking beginning of expansion plans.
With known F&B brands such as Kim Lian Kee, Ten Years, and Sunny Cha under the group, Galeeveurs comprised of a team from varied expertise offering six services which include brand strategy and marketing, management services, a centralised production factory, F&B education, IT development and financial assistance.
Galeeveurs Group founder and chief executive officer Dato’ Henry Lee said through these services, the company aims to provide the right pathway in building the next generation of F&B using the concept of an integrated F&B incubator ecosystem.
“By positioning ourselves as the first Integrated F&B Incubator Ecosystem, we hope that F&B legacies will be sustained using this ecosystem,” said Dato’ Henry.
“As the fourth-generation successor of a heritage brand, I believe local Malaysian food holds a special way of uniting people, bringing fond childhood memories and has good potential to be introduced on a global level. Thus, it would be devastating if one day it is not accessible by the public,” he said in a recent statement.
Placing hawkers and F&B operators as their target market, Galeeveurs aims to conserve the authenticity of local food.
Therefore, each brand will go through the process offered within the six services to optimise the brand’s potential.
Co-founder and chief operating officer Victor Bong said local food will always be a fond favourite among Malaysians and demand for it will never dwindle.
“There is a continuous demand for local food, especially the exceptional ones. However, we see a plaguing problem of longstanding hawkers closing their stalls due to old age and unavailability to find successors to continue the business,” he said.
“These services by Galeeveurs acts as a stepping stone for them to excel, where Galeeveurs steps in with a solution to mitigate the problem by not only providing strategic counselling but assisting in implementing the business. This solution benefits those without successors, young successors who wants to continue the legacy or for business newcomers interested to be in the F&B industry,” he said.
“Additionally, Galeeveurs is looking for more partners that are keen to contribute and help us grow, as we are currently planning to expand and aiming for IPO listing,” he added.
In accordance with their expansion plan, to accommodate the brands under their wings Galeeveurs intends to build an incubator hub that serves not only as an incubation system, but is also in line with the Group’s direction of expanding the brand.
Thus Galeeveurs is keen and motivated to invite F&B start-ups and business owners to flourish under this platform – growing together as a team under the umbrella of Galeeveurs Group.
The hub will feature a co-working space that includes kitchen and bar facilities, showcase and launching pads, and a place for conducting workshops.
During the announcement, Galeeveurs unveiled their partnerships with various establishments which include Golden Pencil, Marks Food Solution, Andamiro, Big Hub Education, and Culturalogy that will play significant roles in building, supporting and sustaining the incubator ecosystem.
Additionally, these partnerships will strengthen their expansion in targeting for more F&B brands to join them onboard by end of 2019.
“With the partnership of these fine establishments, we are confident that Galeeveurs will flourish tremendously; that will see ourselves playing a momentous role in ensuring traditional and local f
ood will always remain within the hearts of Malaysians,” Henry said.
Galeeveurs encouraged more F&B start-ups and business owners to find out more about the incubator hub along with its services by contacting the team.