In the corporate world feasibility is measured by the amount of net profit at the end of the year.
So for us to stay profitable we should increase our profit margin by bringing our customers the cheapest meat available at any given time of the year. Right? Wrong!
We at Sydney Kebab realize making Quality the proverbial sacrificial lamb is the least profitable way of doing business.
After all is said and done Kebab making is a very labour intensive operation. Therefore, to stay competitive in the corporate world, we are always looking for ways to increase the overall efficiency of our whole operations to bring you a high quality product that is also value for money.
That is why we’ve invested in State of the Art machinery to help us manufacture our kebabs.
