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Trending cuisine: Southeast Asian is gaining traction in the UK, from massaman and rendang curries, to pandan desserts, to vibrant ube cocktails. Check out the video below for some inspirational concepts featuring trending flavours 👀 #foodanddrink #inspiration #consumertrends

📈  Want to share this enlightening presentation on "Asian Restaurant IPO Thesis at Nasdaq" by Cervantes Lee, Dr. Whether you're deeply involved in the restaurant and hospitality industry or just an observer, this is a must-read. It resonates with the current trend of Asian restaurant brands exploring expansion opportunities in the North American market and offers a glimpse into these brands' potential trajectory. #AsianCuisine #IPO #RestaurantIndustry #BusinessExpansion #Nasdaq #HospitalityManagement

The country’s thriving #tourism and hospitality sector, growing #diningout culture, changing consumer lifestyles, and increasing disposable incomes driving the demand for diverse cuisines are expected to drive Singapore #Foodservice Market during the #forecast period between 2024 and 2030. 🌐𝐑𝐞𝐪𝐮𝐞𝐬𝐭 𝐭𝐨 𝐁𝐥𝐮𝐞𝐖𝐞𝐚𝐯𝐞 𝐅𝐨𝐫 𝐒𝐚𝐦𝐩𝐥𝐞 𝐂𝐨𝐩𝐲 𝐨𝐟 "𝐒𝐢𝐧𝐠𝐚𝐩𝐨𝐫𝐞 𝐅𝐨𝐨𝐝𝐬𝐞𝐫𝐯𝐢𝐜𝐞 𝐌𝐚𝐫𝐤𝐞𝐭" ➖ https://lnkd.in/dErtSp-x ⏹𝐌𝐚𝐣𝐨𝐫 𝐜𝐨𝐦𝐩𝐚𝐧𝐢𝐞𝐬: ☑ McDonald's ☑ KFC ☑ Starbucks ☑ Din Tai Fung Restaurant Group ☑ 7-Eleven ☑ Paradise Group 📢 𝐁𝐲 𝐓𝐲𝐩𝐞: By type, Singapore Foodservice Market is divided into Full-Service Restaurants, Cafés & Coffee Shops, Bars & Pubs, Catering & Event Services, and Food Trucks & Street Food segments. The #fullservice restaurants segment is the largest type in Singapore Foodservice Market. #BlueWeave #marketresearch #foodservice #onlinefood #catering #singapore

🍴 Malaysia Foodservice Market 🍴 Get a free sample: https://lnkd.in/en3NrtbA Malaysia’s #foodservice market is thriving, driven by its rich #culinary #diversity, a tech-savvy population, and a growing focus on #convenience and #sustainability. From bustling hawker stalls to upscale #dining and food delivery apps, the industry is embracing innovation to cater to evolving consumer preferences. 📈 Key Trends Shaping the Market: Digital Transformation: The rise of food delivery platforms and cashless payments is redefining how Malaysians dine. Sustainability Focus: A growing awareness of environmental impact is pushing for eco-friendly packaging and sustainable sourcing. Fusion Flavors & Local Favorites: Demand for unique fusion dishes and local specialties continues to draw food enthusiasts. For foodservice businesses, staying ahead means innovating—whether through technology, sustainable practices, or creating memorable dining experiences. The market presents immense opportunities for those who understand and adapt to these trends. 💬 What’s your take on the future of Malaysia’s foodservice industry? Let’s connect and share insights! #Foodservice #Malaysia #CulinaryDiversity #Sustainability #Innovation #MarketTrends Top companies: Groupe Le Duff Marché Mövenpick Deutschland GmbH Meisterbäckerei Steinecke QSR SSP Group plc Yum! Brands

The food service industry in Singapore was a $20.7 billion market in 2023 and is projected to grow at 16.5% CAGR from 2024 to 2032. The year of the Dragon has been a challenging year for restaurants in Singapore. Every kind of food and beverage business has been hit – casual, mid-price, upscale, fine dining. The Accounting and Corporate Regulatory Authority (Acra) reported 3,616 food businesses started in 2023 and 2,748 stopped operating. Figures for 2024 up to October reported 3,301 food businesses started up with 2,747 wounded up. The strong Singapore dollar, the goods and services tax hike has made diners more wary of spending. People are going across the causeway / tuas link to mitigate these high inflationary costs in Singapore. This is on top of the usual challenges of greedy landlords, high staff attrition, increased cost of ingredients and wages and the constantly changing habits of consumers.

Fusing Innovation and Warmth: Luckin Coffee's in Malaysia Navigating the world of coffee shops can be quite a challenge! At first glance, they all seem to offer the same thing: coffee. Whether it's a dark roast, a light brew, or a specialty blend, to most consumers, it’s simply coffee. The same goes for restaurants serving chicken. No matter how unique or exquisitely prepared it might be, diners often see it just as chicken. In both cases, the distinct nuances can easily get lost in the shuffle, making it tough to appreciate what truly sets each offering apart! In Malaysia, where warmth, hospitality, and cultural engagement are cherished, customer interaction with brands plays a crucial role in enhancing a company's appeal. Malaysians value personal service and connections with staff/crews. For them, the overall experience often holds as much weight as the product itself. Luckin Coffee’s tech-focused model, while efficient, may not fully align with these cultural expectations. Many Malaysians seek a more individualized experience—whether it’s a friendly conversation, thoughtful recommendations from baristas, or a warm greeting as they enter. This is especially pertinent for those who view coffee shops as social spaces rather than takeout locations. Brands like Starbucks and Zus have succeeded by blending technology with a strong focus on human interaction. For instance, to stand out from the competition, Starbucks Coffee Malaysia has even introduced a hospitality team at their selected store to be on the floor to enhance the customer experience. Their ability to offer personalized orders and welcoming service resonates deeply with Malaysian customers. To make a significant impact in Malaysia, Luckin Coffee will need to integrate its technological strengths with genuine human engagement. Let's wait and see - Q1 2025! #LuckinCoffee #Malaysia #CoffeeCulture #CustomerExperience #Innovation #Warmth #CulturalEngagement #BaristaConnection #TechMeetsHospitality #CoffeeShopVibes #CommunityFirst #Starbucks #Zus #PersonalizedService image source: https://lnkd.in/gz__QCnw

𝑺𝒊𝒏𝒈𝒂𝒑𝒐𝒓𝒆'𝒔 𝑭&𝑩 𝑺𝒄𝒆𝒏𝒆: 𝑨 𝑭𝒆𝒂𝒔𝒕 𝒇𝒐𝒓 𝒕𝒉𝒆 𝑺𝒆𝒏𝒔𝒆𝒔! 🎉🍽️ Singapore's food scene is legendary! 🤩 From Michelin-starred restaurants to humble hawker stalls, our culinary landscape is incredibly diverse. But with so much choice, how do F&B businesses stay ahead? 🤔 The key is #innovation and #adaptation. Think outside the box! 💡 Embrace new flavors, techniques, and technologies. Collaborate with local artisans and producers. Partner with other businesses for exciting cross-promotions. 🚀 For those who rest on their laurels, beware! ⚠️ Customer preferences are constantly evolving. What's popular today might be passé tomorrow. Staying relevant requires constant effort and a willingness to experiment. 🧪 But for those who embrace change, the rewards are immense! 🥳 You'll not only survive but thrive, creating unforgettable experiences for your customers and contributing to Singapore's vibrant food culture. Let's keep Singapore's F&B scene the best in the world! 🌍 The F&B industry in Singapore is brimming with creativity and potential, but to truly thrive, we must come together as a community. RAS stands ready to be the collective voice advocating for the needs of businesses big and small. By uniting under the RAS banner, F&B operators can amplify their concerns, share best practices, and unlock new opportunities. Whether it's navigating regulations, tapping into training programs, or accessing industry insights, the RAS provides a powerful platform to support the continued growth and innovation of Singapore's vibrant food scene. Now is the time for all players, from casual to fine dining establishments, to join hands and shape the future of our culinary landscape. Together, we can ensure Singapore remains a global gastronomic powerhouse, delighting locals and visitors alike. 💪 ------------------- Join the RAS family today and dive into a world of exclusive opportunities and industry insights! As a member, you'll gain access to an electrifying network of F&B professionals, be at the forefront of the latest trends, and have your voice heard in shaping the future of our industry. Click here to find out more 👉 https://lnkd.in/djrmyQSD #onevoiceforfnb ------------------- https://lnkd.in/gBMpTBTn

Indulging in Local Delicacies: The Balancing Act of Enjoyment and Economic Impact Malaysia is renowned for its rich variety of foods and delicacies, often celebrated as a food haven. The sheer diversity of menus across the nation—from Perlis to Sabah—means you could easily spend an entire year exploring the culinary delights of different states and districts. Whether you’re savoring street food or dining at upscale restaurants, the choices are endless. Remember TV3's popular show "Jalan Jalan Cari Makan" (JJCM), originally hosted by Maria Tunku Sabri and later by Naz Rahman? It highlighted the nation's passion for food and the excitement of discovering new "makan" spots. Our craving intensifies when we see viral posts of mouth-watering dishes from beloved eateries. While indulging in these culinary adventures is a treat for our taste buds, it's also a boon for the economy, particularly for small and medium business owners. Food outlet generates jobs, stimulates local businesses, and boosts the economy by keeping money circulating within the community. However, as tempting as it is to frequently dine out with family and friends, it's wise to be mindful of your spending. Overindulgence can be hard on both your stomach and your wallet 😆 Enjoy the delicious journey, but balance it with financial prudence to savor the best of both worlds. #foodandbeverages #sapotlokal #SME #cendollover

When Takaya Awata used his meager savings to open a small restaurant in Kakogawa, a coastal city off Japan’s Seto Inland Sea, the then-23-year-old named it Toridoll Sanban-kan, or Toridoll store No. 3. It was a promise to himself that stores number one and two were only a matter of time and he would soon achieve his modest goal of owning three restaurants. Four decades later, Awata’s Tokyo-listed Toridoll Holdings has a network of nearly 2,000 quick-service restaurants across 28 countries and regions covering 21 brands. The flagship is Marugame Seimen, Japan’s largest udon noodle chain by both revenue and store count. The entrepreneur’s fast-food success has made him a billionaire and honed his ambitions. “I would like Toridoll to compete on a global scale,” says the 62-year-old president and CEO at his headquarters in Tokyo’s Shibuya district. Full story: https://trib.al/Wy8Be7Y

When Takaya Awata used his meager savings to open a small restaurant in Kakogawa, a coastal city off Japan’s Seto Inland Sea, the then-23-year-old named it Toridoll Sanban-kan, or Toridoll store No. 3. It was a promise to himself that stores number one and two were only a matter of time and he would soon achieve his modest goal of owning three restaurants. Four decades later, Awata’s Tokyo-listed Toridoll Holdings has a network of nearly 2,000 quick-service restaurants across 28 countries and regions covering 21 brands. The flagship is Marugame Seimen, Japan’s largest udon noodle chain by both revenue and store count. The entrepreneur’s fast-food success has made him a billionaire and honed his ambitions. “I would like Toridoll to compete on a global scale,” says the 62-year-old president and CEO at his headquarters in Tokyo’s Shibuya district. Full story: https://trib.al/rNvo1RB