Concept & DesignPractices for Thought How About FRANCHISING your F&B BUSINESS? Just think about McDonald’s, Subway, Wendy’s or Krispy Kreme. They are some of the world’s most…Ian YapFebruary 8, 2015
Business SenseConcept & DesignFeature ArticlesPractices for ThoughtVol. 10 going out of BRICK & MORTAR A restaurant is not just four walls. If you give it some thought; there are countless…Ian YapFebruary 8, 2015
Concept & DesignConsultantFeature ArticlesVol. 9 TRI-ARC: ENGINEERING CONCEPTS for cooking & dining What happens when an engineer in food processing and a chef meet? Coming from a background…Ian YapDecember 8, 2014
Business SenseConcept & DesignFeature ArticlesFeatured BusinessesVol. 9 PISCO BAR: a PERUVIAN-SPANISH-MALAYSIAN spirit Sounds like an eclectic mix? To break it down, PISCO is a type of spirit or…Ian YapDecember 7, 2014
Business SenseConcept & DesignFeature ArticlesVol. 9 what’s in a DRINK? “Want to go for a drink?” or “let’s raise a toast to celebrate!” represent how beverages…Ian YapDecember 7, 2014
Concept & DesignConsultantFeature ArticlesVol. 9 FRESHNESS & SAFETY in a self-service line The self-service side of food and beverage could be tracked back to 16th century France where…Ian YapDecember 7, 2014
Business SenseConcept & DesignFeature ArticlesVol. 9 THE COST FACTOR – ideas for the new year The year end is rolling around. For many restaurants, it is time to pull out the…Ian YapDecember 7, 2014
Business SenseConcept & Design yeast: baking & cooking up “SIMPLE FRENCH CUISINE” Anyone familiar with Bangsar in Kuala Lumpur, Malaysia would know that it is a coveted spot…Ian YapSeptember 30, 2014
Business SenseConcept & Design raising a BAKERY Thinking about getting intothe baking business? Broadlyspeaking, there are two types ofbakeries - wholesale or…Ian YapSeptember 29, 2014