Fast-casual emerges as the sweet spot for restaurant industry growth
The segment is overperforming on sales and traffic.
The new value equation at restaurants
Consumer perception of value has not changed as much as we think it has; people have shallower pockets but still want to eat at their favorite restaurants.
E-Magazine Issue #5
This issue features acclaimed chefs and LGBTQ+ advocates who have transformed the landscape of inclusive gastronomy, sustainable neo-Indian cuisine in Thailand, women in the F&B revolutionizing the dining landscape in the Middle East, celebrating Asia’s best female chef of 2022, Malaysia’s mixologist and sustainability champion, an all-women-run-bar in Saigon dedicated to showcasing the finest female bartending talent in the region, and Singapore’s longstanding restaurant group nurturing inclusivity in the workplace. Also included in this issue are stories on restaurants bringing mental health into focus, focus on eco-friendly liquor, landless and sustainable agriculture, and restaurant marketing automation. Amongst other stories, this issue also includes a special FOCUS ON Report on Australia, sharing key insights from the foodservice industry in the country.
Tech Tracker: Tech vendors are embracing hardware again
Multiple tech vendors announced new kiosks and kitchen display systems this month, in a shift toward software and hardware integrations.
Digital marketing is the number one item on operators’ tech stack wish lists
More than one-third of operators are unsatisfied with their digital marketing tech stack and 39% are unhappy with their loyalty program
Feast & Fame: 5 Influencer-Crafted Culinary Adventures That Turned the Tables on Success
Explore the delicious journey of five influencers-turned-entrepreneurs who’ve redefined the food and beverage industry with their innovative brands and capitalised on their fanbase.
The Independent Food Company – A Women-Led F&B Organisation Revolutionising Dubai’s Dining Landscape With Innovative Concepts
Trailblazing tastemakers Amal Al Marri and Deem Al Bassam’s journey to becoming the most influential female duo in the Middle Eastern F&B space.
Raising the Bar: How Avallen Calvados Leads the Way in Eco-Friendly Liquor
Redefining the spirits industry with its innovative approach to sustainability, proving that enjoying fine liquor and preserving our planet can go hand in hand.
In Bangkok, a chef is championing a cuisine he has branded sustainable Neo-Indian, here’s a look at Chef Deepanker Khosla and the Michelin-awarded Haoma
From a nomadic culinary adventure across Asia to establishing Bangkok’s first zero-waste restaurant, Chef Deepanker Khosla is making waves and taking strides as he makes the F&B world more sustainable.
Breaking Gender Stereotypes in the Culinary World – The inspiring and honest Natsuko Shoji of Été, who won Asia’s Best Female Chef 2022
Japanese pastry chef Natsuko Shoji’s resilience propelled her from family hardship to culinary stardom, overcoming personal loss and societal barriers to build a successful career. This journey culminated in the establishment of the acclaimed restaurant, Été.
