K-FoodLAB Partnership Guide

Everything you need to know about setting up and operating your K-FoodLAB section

Getting Started Setup Process Daily Operations Profit Optimization Support & A/S

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Getting Started

Partnership Requirements

Before applying for a K-FoodLAB partnership, ensure you meet these basic criteria:

Location

  • Operating retail business in Queensland (priority)
  • High foot traffic area preferred
  • Near residential, commercial, or recreational zones

Space

  • Minimum 1㎡ available corner or section
  • Access to standard electrical outlet (240V)
  • Near customer service or checkout area (ideal)

Financial

  • Minimum $1,950 AUD initial investment
  • Valid Australian business registration (ABN)
  • Ability to accept 12-month installment terms

Commitment

  • Minimum 12-month partnership agreement
  • Daily operation during business hours
  • Adherence to K-FoodLAB brand standards

Partnership Timeline

From first contact to opening day — what to expect:

1

Initial Inquiry (Day 0)

Submit contact form or email us. We'll respond within 24 hours.

1 day
2

Consultation & Assessment (Days 1-3)

Phone or video call to discuss your business, location, and goals. We'll assess space requirements and provide ROI projection.

2-3 days
3

Proposal & Agreement (Days 4-7)

Receive customized package proposal. Review partnership agreement. Sign contract and make initial payment.

3-4 days
4

Equipment Delivery & Installation (Days 8-14)

LAZO machines and initial inventory delivered. On-site installation by our technical team. Space setup and branding materials.

5-7 days
5

Training & Testing (Days 15-17)

Staff training (2-3 hours). Equipment testing. Menu tasting. Soft launch with limited hours.

2-3 days
6

Grand Opening (Day 18+)

Official launch with full menu. Marketing materials in place. SCM app activated. Ongoing support begins.

Launch day!

Investment Breakdown

Transparent pricing with no hidden fees:

Item Quantity Unit Price Total Payment Terms
LAZO AI Cooking Machine 2 units $900 $1,800 12-month installment ($150/mo)
Instant Food Products
(4 varieties × 50 ea)		 200 pcs $2.25 $450 Prepaid
Cooking Containers
(3 boxes)		 900 pcs $0.68 $612 Prepaid
Pouch Beverages
(5 varieties × 100 ea)		 500 pcs $1.50 $750 Prepaid
Topping SKU
(Optional, store selection)		 Variable Variable ~$150 Prepaid
Total Package Investment $3,762
Initial Cash Required
(Consumables + 1st installment)		 $1,950 Due at signing
ROI Projection:

With 30 bowls/day sales, break-even achieved in approximately 45-60 days. Full profitability from Month 2 onwards.

Flexible Payment:

Equipment installment plan allows you to preserve working capital for marketing and operations during launch phase.

Setup Process

Space Preparation

How to prepare your retail space for K-FoodLAB section:

1

Measure & Plan

  • Identify 1-2㎡ corner or counter space
  • Ensure within 2m of electrical outlet
  • Consider customer flow and visibility
  • Plan for queuing space (if high traffic)
2

Electrical Check

  • Standard 240V outlet required (Australian standard)
  • Dedicated circuit recommended (15-20A)
  • No special wiring or gas lines needed
  • Our team will verify during site visit
3

Surface Prep

  • Clean, level counter or table surface
  • Heat-resistant material preferred
  • 80cm (W) × 40cm (D) per LAZO unit
  • Additional shelf space for inventory
4

Branding & Signage

  • We provide K-FoodLAB branded materials
  • Menu boards and pricing signage
  • Point-of-sale promotional materials
  • Topping/beverage display assets

Equipment Installation

Our technical team handles all installation — no DIY required:

Delivery Coordination

We'll schedule delivery 5-7 days after contract signing. Delivery includes 2× LAZO machines, initial inventory, and marketing materials. Typical delivery window: 9am-5pm.

On-Site Installation

Our technician (1-2 people) will unpack, position, and connect equipment. Installation takes 2-3 hours. We'll test all functions and ensure proper operation before leaving.

Quality Verification

Complete system test with sample cooking. Verify self-cleaning cycle. Check temperature accuracy. Confirm timer and safety functions. Sign-off checklist completion.

Staff Training

Comprehensive 2-3 hour training session for your team:

Module 1: Equipment Operation (45 min)

  • LAZO machine controls and interface
  • Power on/off procedures
  • Cooking cycle operation
  • Self-cleaning activation
  • Temperature and timer settings
  • Safety features and emergency stop

Module 2: Food Preparation (30 min)

  • Product storage guidelines (frozen/refrigerated)
  • Pouch opening and portioning
  • Container placement and sealing
  • Topping application techniques
  • Beverage serving procedures
  • Food safety and hygiene standards

Module 3: Customer Service (30 min)

  • Menu explanation and recommendations
  • Upselling techniques (toppings, drinks)
  • Order taking and POS integration
  • Handling dietary questions
  • Managing wait times during peak hours
  • Customer feedback collection

Module 4: Inventory & Maintenance (45 min)

  • SCM app tutorial and login
  • Daily inventory counting
  • Reorder procedures and timing
  • End-of-day cleaning protocols
  • Equipment maintenance checklist
  • Troubleshooting common issues

Certification: All trained staff receive K-FoodLAB Operation Certificate and quick-reference guide.

Daily Operations

Standard Operating Procedures

Morning Opening (15 min)

  1. Power on LAZO machines (5-min warmup)
  2. Check food inventory levels in freezer/fridge
  3. Verify container and utensil stock
  4. Review topping freshness and expiry dates
  5. Stock beverage display area
  6. Update menu board pricing/specials
  7. Run test cooking cycle (optional quality check)

Service Hours (Per Order: 4-5 min)

  1. Order Taking: Customer selects menu item, topping, beverage
  2. Food Prep: Open instant food pouch, place in LAZO container (30 sec)
  3. Cooking: Insert container, press button, auto-cook 3m 30s
  4. Finishing: Remove container, add selected topping (30 sec)
  5. Beverage: Pour pouch drink over ice in cup (30 sec)
  6. Service: Handoff to customer with napkins, utensils
  7. Cleaning: LAZO auto-cleans while next order cooks

Evening Closing (20 min)

  1. Complete final orders 15 minutes before close
  2. Run full self-cleaning cycle on all LAZO units
  3. Wipe down exterior surfaces and counters
  4. Store leftover toppings properly (refrigerate)
  5. Count remaining food inventory (update SCM app)
  6. Dispose of trash, sanitize work area
  7. Power off equipment, lock storage areas
  8. Review sales data and note any issues

Quality Control Standards

Maintain K-FoodLAB's reputation with these quality protocols:

Temperature Control

  • Frozen foods: -18°C or below
  • Refrigerated items: 0-4°C
  • Serving temperature: 75-85°C
  • Check with thermometer daily

Freshness Management

  • FIFO (First In, First Out) rotation
  • Check expiry dates during opening
  • Discard expired products immediately
  • Fresh toppings replaced every 2-3 days

Hygiene Standards

  • Hand washing before every shift
  • Disposable gloves for food handling
  • Sanitize surfaces every 2 hours
  • Equipment deep-clean weekly

Taste Consistency

  • Follow exact portion sizes (preset)
  • Use LAZO auto-timer (no manual override)
  • Apply toppings per photo guide
  • Self-taste-test new batches

Inventory Management with SCM App

Our digital supply chain app simplifies reordering and stock tracking:

Real-time Dashboard

Live Inventory Tracking

View current stock levels for all products. Color-coded alerts (green/yellow/red) for reorder points. Historical consumption data and trend analysis.

One-Click Reorder

Automated Reordering

Preset MOQ packages or custom orders. Delivery scheduling (next available slot). Order confirmation and tracking. Automatic billing to your account.

Sales Analytics

Performance Insights

Daily/weekly/monthly sales reports. Best-selling items and peak hours. Profit margin calculations. Compare to system averages.

Profit Optimization Strategies

Maximize Revenue Per Customer

+$2.50 avg

Topping Upsell

Strategy: Train staff to suggest popular toppings when taking orders.

  • "Would you like cheese/egg on top for extra flavor?"
  • Display topping photos showing visual appeal
  • Bundle discount: "Add topping + drink for $4"
Impact: 50% customer take rate = $2.50 avg per transaction (100% profit margin on toppings)
+$2.30 avg

Beverage Pairing

Strategy: Position beverages as essential pairing with spicy/rich foods.

  • "Tteokbokki pairs perfectly with our Korean plum drink"
  • Combo meal pricing (food + drink discount)
  • Cold drinks prominently displayed near hot food
Impact: 80% attachment rate = $2.30 avg revenue + high margin ($0.80 profit per drink)
+15% volume

Limited-Time Offers

Strategy: Create urgency with weekly specials and seasonal promotions.

  • "Lunch Special: $12 meal deal (11am-2pm M-F)"
  • "Try our NEW Kimchi Fried Rice this week only!"
  • Loyalty card: Buy 10, get 1 free
Impact: 15% sales volume increase during promo periods, builds repeat customer base
+$50/day

Group Orders

Strategy: Target office lunch crowds and family groups.

  • "Office catering: Order 5+ meals, get free delivery"
  • Family pack: 4 meals + 4 drinks for $50
  • Pre-order via phone/app for pickup
Impact: 2-3 group orders per day = $50+ incremental revenue with minimal extra effort

Cost Management Best Practices

Optimize Inventory Turnover

Order more frequently in smaller batches to reduce waste and free up cash flow. Target 7-10 day inventory cycle. Avoid overstocking slow-moving SKUs.

Energy Efficiency

LAZO machines use minimal power (~1.5kW during cooking). Only power on during business hours. Standby mode uses <5W. Estimated electricity cost: $10-15/month.

Waste Reduction

Pre-portioned pouches eliminate over-serving. Track unsold items daily to adjust ordering. Donate near-expiry items to local charities (tax benefit).

Labor Optimization

One staff member can handle K-FoodLAB section while multitasking other duties. Peak hour prep: Pre-stage containers during slow times. No dedicated chef salary required.

Seasonal & Event Opportunities

Summer (Dec-Feb)

  • Target outdoor events and beach-goers
  • Cold beverage promotions (iced drinks)
  • Brisbane Festival partnerships

Winter (Jun-Aug)

  • Hot comfort food marketing
  • Extra topping combos for warmth
  • Lunch specials for office workers

Back to School (Jan-Feb)

  • Student discounts near universities
  • Quick breakfast/lunch options
  • Study fuel marketing campaigns

Sporting Events

  • AFL, NRL, cricket match days
  • Pre/post-game meal deals
  • Portable setup for outdoor venues

Support & After-Sales Service

Comprehensive Support Channels

24/7 Hotline

Emergency technical support

Email: ray.kim@k-foodlab.com Response time: Within 2 hours

SCM App Support

In-app chat and ticket system

Open app → Help → Submit Issue
Response time: Within 4 hours

Knowledge Base

Self-service tutorials and FAQs

Access via SCM app or partner portal
Available: 24/7 instant access

Account Manager

Dedicated partnership liaison

Assigned after contract signing
Monthly check-ins + on-demand support

1:1 Exchange A/S Service

Industry-leading equipment warranty and replacement program:

1

Report Issue

Contact support hotline or submit ticket via SCM app. Describe equipment malfunction with photos/video if possible.

2

Immediate Dispatch

Replacement LAZO unit shipped same-day (Brisbane metro) or next-day (regional QLD). Prepaid shipping label included.

3

Exchange & Repair

Install new unit immediately. Return defective unit in same packaging. We repair and add to spare inventory. Zero downtime for your business.

Coverage Period: 12 months from delivery (aligned with installment plan)
Covered Issues: Manufacturing defects, component failure, software glitches
Not Covered: Physical damage from misuse, unauthorized modifications, Acts of God

Common Troubleshooting

  1. Check power outlet with another device (ensure 240V supply)
  2. Verify power cable securely connected to machine
  3. Press and hold power button for 3 seconds
  4. Check circuit breaker hasn't tripped
  5. If still no power, contact A/S for replacement unit
  1. Run self-cleaning cycle to clear residue buildup
  2. Ensure container is properly seated on heating surface
  3. Check that food pouch contents are at correct starting temp (frozen vs. refrigerated)
  4. Recalibrate machine via settings menu (see manual)
  5. If problem persists, request A/S replacement
  1. Remove any large food debris manually first
  2. Ensure water reservoir is filled (check indicator light)
  3. Restart cleaning cycle from main menu
  4. Check drainage outlet isn't clogged
  5. If cleaning fails repeatedly, contact support for service
  1. Verify using correct container size (provided K-FoodLAB containers only)
  2. Do not overfill container (max 80% capacity)
  3. Allow frozen food to thaw 2-3 minutes before cooking
  4. Stir contents halfway through cook cycle if accessible
  5. Check product instructions for specific cooking guidelines

Ongoing Training & Updates

Quarterly Training Webinars

Live online sessions covering new menu items, advanced techniques, and best practices. Recorded for on-demand viewing.

Monthly Partner Newsletter

Market trends, success stories from other partners, seasonal promotion ideas, and product updates delivered via email.

Video Tutorial Library

Growing collection of how-to videos covering operations, troubleshooting, marketing, and optimization strategies. Accessible via partner portal.

Ready to Launch Your K-FoodLAB Section?

Join successful partners across Brisbane and start generating revenue in just 2-3 weeks

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