A FOODBIZ SPECIAL by MISE EN PLACE & MEP TV Mise En Place Magazine together with MEP TV recently hosted a live stream FoodBiz event titled “A Look Outdoors While…
strategies for KOREAN FRIED CHICKEN restaurant business
Some food and drinks trend complement each other, while some trends lead to the resurgence of another trend. Some trends stay, while some trends die. Trends may come and go…
KOREAN FRIED CHICKEN: the rise of a GLOBAL PHENOMENON
An alternative to the world- renowned western fried chicken, Korean fried chicken has made a name for itself across and beyond South Korea. Surprisingly less oily than its American equivalent,…
When we hear MEIKO, we think of a leader dedicated to perfecting cleaning and disinfection solutions in the hospitality and foodservice industry. A known name among the hospitality professionals…
Especially in these challenging times, it is somewhat an expectation that the next news bit we hear is something negative or challenging. Well, on the 6th of August 2020, that…
reopening of F&B BUSINESSES with NEW PRODUCTS by HALTON
ULTRAVIOLET GERMICIDAL IRRADIATION (UVGI) SYSTEMS Making Guests and Employees safer by reducing the risk of Virus spread. The foodservice industry, especially restaurants and F&B establishments, have faced significant disruption caused…
reopening of F&B BUSINESSES with NEW PRODUCTS by RATIONAL
The iCombi Pro: a new standard for the professional kitchen Many catering establishments today are experiencing skill shortages and cost pressures alongside higher expectations from their customers. Chefs therefore, require…
reopening of F&B BUSINESSES with EVENTS to look forward to in the SECOND HALF OF 2020
Like many industries in the country and around the world, the first half of 2020 was a real challenge for the F&B industry. Now that we have entered the second…
The New Normal: COVID-19 And The New Hospitality Landscape
As a result of Covid-19, the foodservice industry has been operating intensely, churning strategies to adapt and cope during the pandemic. Now that we are preparing for the post-Covid era in…
F & B INDUSTRY: WHERE WE STAND NOW AND HOW WE CAN MOVE FORWARD?
Over the last few months, we sent out a number of questions to our partners in the F&B industry to seek their thoughts and views on how the industry is…
A CONVERSATION GOING FORWARD – Post Covid-19: Road to Recovery for Foodservice Webinar by FSP
Though there have been many statements made about reopening, in actual fact, for many F&B and Hospitality businesses, these establishments did not close throughout. Yes, navigating the first few weeks…
Cloud kitchens or Ghost kitchens might be something you have heard of constantly in recent months. When we first heard of it, we were wondering why the term “Ghost” was…
When most companies were on lockdown, F&B businesses were allowed to operate throughout. However, operations were only for sales via takeaway or delivery. We discussed how delivery became the saviour…
For many around the world, staying indoors is now an everyday activity - whether we are working from home (the now infamous WFH), getting basic essentials via online shopping or…
First introduced in Taiwan in the 1980s, bubble tea slowly took the online foodies by storm and eventually made the drink a global phenomenon. Social media influencers and consumers regularly…
MEIKO SEA WITH THE COMMUNITY FOR A HAPPY, HEALTHY AND CLEANER WORLD
Hospitality at its best. MEIKO Clean Solutions SEA Sdn Bhd stepped up to the plate and delivered their best in helping those in need. In a CSR effort, the team…
While it’s good to know about the availability of bubble teas, here are some important questions that a business owner in the F&B or hospitality industry in Asia can learn…