Even before the Satay Clubs came about, Singapore already had its street food, proffered by roving hawkers. One of them is Abdul Rahman, who came to Singapore from Java, Indonesia. In 1910 he started selling Satay from his home at Kampong Nelayan, balancing a basket, full of Satay and a pot of hot Satay gravy from a pole carried on his shoulders. He would then make his way around Kampong Ayer Gemuruh, Kampong Darat Nanas, Kampong Wing Loong and nearby Changi area. The current management team of Jumain Sataysfaction® (JS) embarked on a journey of innovation and automation from 1994. Improvements were pursued on processes and automation, new product development, health and hygiene standards, marketing and distribution The success of JS's innovation journey at today's milestone can be measured in several ways. It achieved HACCP certification in October 2002, the first satay manufacturer in Singapore to attain this standard. In April 2004, it attained the Health Promotion Board's “Healthier Choice” symbol for its entire range of satay products and gravy. In 2005, Jumain Satay has received "Merit Award" from the Singapore Institute of Food Science & Technology. The Company has also innovated its product offerings in introducing products such as Satay Goreng (Instant Pan-fried Satay), Duck meat Satay and also Hot & Spicy Satay. In its drive to reach more markets, JS has pursued new marketing and distribution channels within Singapore and overseas, through various promotions with Supermarkets, Hotels, Shopping Centres and also other form of business development. Most recently, in responding to numerous customer requests, the company has started it's own retail outlets, Jumain@19 Lau Pa Sat. |
