FOODBIZ landscapeVol. 22 FOODBIZ landscape – Japan A THRIVING NATION A samurai country that once tried to conquer the world through warfare,…Elvin LimJuly 11, 2018
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 & DesignFOODBIZ landscapeVol 21 FOODBIZ landscape – Myanmar THE NEW MYANMAR Aung San Suu Kyi led National League for Democracy and came to…Eileen ChanJune 4, 2018
Concept & DesignVol 20 introducing: the key to CONSISTENCY Tainted food incidents are rather common. According to an April 2013 study from FoodSentry.org, a…Eileen ChanApril 13, 2018
Concept & DesignVol 20 appreciating the DIFFERENT TYPES OF SOP Now that you’ve been familiarised with the origins of Standard Operating Procedures (SOPs), let’s take…Eileen ChanApril 13, 2018
Concept & DesignVol 20 the basics of SOP CREATION Depending on one’s own experience, creating SOPs will inadvertently vary from individual to individual. For…Eileen ChanApril 13, 2018
Concept & DesignFOODBIZ landscapeVol 20 FOODBIZ landscape – Vietnam ABOUT VIETNAM Welcoming tourists and visitors since the 1980s, Vietnam has rapidly developed a well-trodden…Eileen ChanFebruary 28, 2018