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 & 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 & DesignPractices for Thought from the KITCHEN to RETAIL SHELVES Do you often hear customers in your restaurant say “this sauce is really good. Wish…Eileen ChanSeptember 25, 2016
Concept & DesignPractices for ThoughtVol. 16 ROUTES to RETAIL Getting your products on the shelves can be done in a variety of ways; and…Eileen ChanSeptember 24, 2016
Concept & DesignPractices for Thought ONE LESS FOOTPRINT in your kitchen Carbon footprint, that is. The results from the study carried out by ZeroFoodprint is a…Eileen ChanJune 18, 2016