The food journey begins at the loading area when raw material trucks arrive and unload the kitchen's needs in a structured manner. Fresh ingredients are then taken to the preparation room. The initial washing and initial processing is carried out by staff. All the main cooking processes are carried out in the production room, the heart of the kitchen activity, which is dynamic and clean. For materials with high water content, a wet production room is provided to ensure the process remains hygienic and separate. Meanwhile, all heavy cooking utensils are prepared and sterilized in the neatly arranged cooking utensils room. Once finished using these tools, they are cleaned in the tool washing room with a water efficient system and clear clean-dirty flow. Once cleaned, the cutlery is stored in a special room that ensures sterilization before reuse. Dry food ingredients such as rice and spices are stored safely in dry warehouses ready to be used at any time. Don't forget that the gas storage area is in a controlled area for the safety of the entire kitchen. Cooked food is processed in the packaging room, measured, packaged, and prepared for distribution. Before that, ingredients that need to be kept cold first go into the cold room to maintain their quality. [Music] Once ready to be sent, the food goes into the loading area. The meeting point between the kitchen and the delivery fleet. For large-scale needs, additional preparation space supports time and labor efficiency. On the other hand, the office lobby welcomes the team and guests with a friendly and professional atmosphere. A nutrition consultation room is available to ensure each menu is balanced. and according to the recipient's needs. Operational staff work in the staff room supporting the daily coordination of the kitchen and programs. And all strategic decisions are discussed in the boardroom. The vision of a free food kitchen continues to be developed.