Concept & DesignPractices for ThoughtVol. 19 THE GREEN ISSUE: how far have we come? It does not take an expert to tell you that industrialisation advanced society but has…Eileen ChanFebruary 26, 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 & DesignFOODBIZ landscapeVol. 19 FOODBIZ landscape – Philippines FACTS: Land area*: About 30 million hectares, half of which is classified as forestlands, 47%…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 & DesignStar KitchenVol 18 TIMELESS-NESS in the new world The Food & Beverage industry is carved out of the many idealistic individuals, and whether…Eileen ChanMarch 15, 2017
Concept & DesignFOODBIZ landscapeVol 18 FOODBIZ landscape – Thailand Have a conversation with about almost anyone about their travels and they’ll tell you about…Eileen ChanMarch 14, 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 & DesignStar KitchenVol. 17 restaurants embracing OPEN KITCHENS WHY, HELLO THERE! Just in its first year, Hello! By Kitchen Mafia has already gotten…Eileen ChanJanuary 10, 2017