strategies for engineering THE PERFECT MENU

Eileen Chan Concept & Design, Consultant, Practices for Thought, Vol 21 June 4, 2018
COFFEE, TEA and COMPANY?

Eileen Chan Bar & Beverages, Business Sense, Cafe Culture Pt 1, Vol 21 June 4, 2018
FOODBIZ landscape – Myanmar

Eileen Chan Concept & Design, FOODBIZ landscape, Vol 21 June 4, 2018
TO CUSTOMISE or BUY READY-MADE – is customising an equipment still a necessity today?

Eileen Chan Equipment & Manufacturer, get to know your EQUIPMENT, Vol 21 May 15, 2018

Asia's first dedicated channel for commercial kitchen equipment
and the definitive guide to realising your F&B dreams!

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Dec 2018 – May 2019

In Calendar, NewsFebruary 12, 2019

Pejai MohamadDec 2018 – May 201902.12.2019

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Recent Posts

mar – aug 2019 May 21, 2019
FOOD SERVICE PROFESSIONALS fellowship dinner @ ANDAZ SINGAPORE May 21, 2019
F&B SEMINAR WITH HMEP: the ingredients behind increasing repeat sales for F&B BUSINESSES May 21, 2019
CAFÉ MALAYSIA 2019: a year of EXHILARATION May 21, 2019
new FLAME-MATE 2.0 with YPT May 21, 2019

MISE EN PLACE

(French pronunciation: [mi zɑ̃ ˈplas])
A term in professional kitchens for "everything prepared and in its place" - reflecting the importance of having the right information with the right tools.

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Recent Posts

mar – aug 2019
FOOD SERVICE PROFESSIONALS fellowship dinner @ ANDAZ SINGAPORE
F&B SEMINAR WITH HMEP: the ingredients behind increasing repeat sales for F&B BUSINESSES

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