Concept & DesignConsultantPractices for ThoughtVol. 22 the art of FINE-TUNING EXPECTATIONS In the revenue contribution of a typical restaurant, the large majority of revenue is normally…Elvin LimJuly 10, 2018
Concept & DesignConsultantPractices for ThoughtVol. 22 seeing through CUSTOMERS’ EYES Knowing customers is the key to any endeavour in the food and beverages (F&B) industry.…Elvin LimJuly 9, 2018
Concept & DesignConsultantPractices for ThoughtVol 21 strategies for engineering THE PERFECT MENU “Growth” is a big tent for any restaurant, and there are many strategies out there…Eileen ChanJune 4, 2018
Concept & DesignConsultantPractices for ThoughtVol 21 are restaurants ready for a “SPIN-OFF”? As discussed in the previous article, the menu offerings typically found in hotel restaurants, steakhouses,…Eileen ChanJune 4, 2018
Concept & DesignConsultantPractices for ThoughtVol. 19 wising up in ENERGY MANAGEMENT Energy is in almost everything around us yet what was once in abundance is now…Eileen ChanFebruary 26, 2018
Concept & DesignConsultantPractices for ThoughtVol. 19 beginning with energy MANAGEMENT IN MIND The wise often exhort us to start something with our destination in mind. Makes perfect…Eileen ChanFebruary 26, 2018
Concept & DesignConsultantVol 18 REBRANDING: when is it TIME FOR A CHANGE? BUILDING A BRAND IDENTITY When it comes to opening a restaurant, there are a few…Eileen ChanMarch 15, 2017
Concept & DesignConsultantVol. 17 open kitchen restaurants: BANE or ADVANTAGE? AS we move in top speed into an age of information and transparency, open kitchen…Eileen ChanJanuary 10, 2017
Concept & DesignConsultantVol. 17 FIRST thing’s FIRST There are various factors to be taken into account when a client wishes to go…Eileen ChanJanuary 10, 2017
Concept & DesignConsultant measures for ECO-SUSTAINABILITY It is undeniable the impact on Mother Earth is accelerating at a speed faster than…Eileen ChanJune 18, 2016