STG has invested heavily in building a central kitchen system. Internationally well-known chefs will be enlisted as consultants to oversee central kitchen quality control and to ensure that all STG foods will be consistent in quality and in flavour. Consistent food flavour in all restaurants, and not differing from outlet to outlet, is the secret to the success of a restaurant chain.
STG restaurants will feature two cultural icons of the mamaks: 'callisthenic' tea pulling and roti canai throwing by the chefs. These rhythmic performances by the teh-tarik and roti canai chefs will entertain the customers while they are enjoying their food.
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