Concept & DesignConsultant bringing your F&B BRAND to the WORLD Is your proprietary ‘nasi lemak’ (Malaysia), ‘chilli crab’ (Singapore), ‘tom yum’ (Thailand) fetching queues? Perhaps…Eileen ChanMarch 31, 2016
Concept & DesignPractices for Thought on the right track AROUND THE WORLD For Asians, we could be pretty familiar with many Western brands entering our shores and…Eileen ChanMarch 31, 2016
Concept & DesignPractices for Thought ready for ENTRY? Like Vincent told us, you could get lucky and succeed in a foreign land without…Eileen ChanMarch 31, 2016
FOODBIZ landscapeUncategorized FOODBIZ landscape Singapore A small island nation in South East Asia, Singapore is easily the most recognised country…Eileen ChanMarch 31, 2016
Concept & DesignPractices for Thought how to ensure EFFECTIVE OUTSOURCING? Depending on its offering and scale, each service provider would have its own contractual agreements.…Eileen ChanDecember 11, 2015
Concept & DesignPractices for Thought you don’t have to DIY EVERYTHING If your operations goes through 3,000 eggs a day, you can get them delivered to…Eileen ChanDecember 10, 2015
Business SenseConcept & DesignConsultantFine DiningVol. 12 SYLVIE AMAR STUDIO: ELEGANCE & FUNCTION in fine dining “Decades ago in Paris, if a gentleman showed up at a fine dining occasion without…Eileen ChanSeptember 4, 2015
Concept & DesignPractices for Thought who ORDERED WHAT? the evolution in ORDER TAKING For us who eat out on a regular basis, surely you have encountered occasions where…Eileen ChanSeptember 2, 2015
Concept & DesignPractices for Thought better check & balance with POS SYSTEMS If you make a mental note each time you purchase an item, you would find…Eileen ChanSeptember 2, 2015
Equipment & ManufacturerOtherPractices for Thought F&B’S CONTRIBUTION to the environment We live in a world that consumes more energy than ever. We hardly think twice about…Katty LaiApril 30, 2015