Paris Baguette Southeast Asia’s Post

Do you know where to open a coffee shop?  Is opening in a shopping mall or near a transportation hub better?  How much rent is considered “market price”? A thought that crosses your mind could be, “There are so many factors”! And indeed, there are many factors!  So, which is the most critical factor for you?  In this article, I summarised some essential factors in opening a coffee shop using Singapore as a case study. In it, you will find the usual suspect, i.e. good F&B retail locations with accompanying reports, but do note the first point. It is, to me, the most critical before opening any F&B retail.  https://lnkd.in/gweYcRQ7

Do you know where to open a coffee shop?  Is opening in a shopping mall or near a transportation hub better?  How much rent is considered “market price”? A thought that crosses your mind could be, “There are so many factors”! And indeed, there are many factors!  So, which is the most critical factor for you?  In this article, I summarised some essential factors in opening a coffee shop using Singapore as a case study. In it, you will find the usual suspect, i.e. good F&B retail locations with accompanying reports, but do note the first point. It is, to me, the most critical before opening any F&B retail.  https://lnkd.in/gW7uVpaR

🍽️ Addressing the Staffing Crisis in Singapore's Restaurants 🚀 Singapore's F&B industry faces a critical challenge - a chronic manpower shortage. Our latest shared article from Channel NewsAsia delves into the complexities of this issue and discusses potential strategies for businesses to adapt and thrive. 🔗Find Out More: https://lnkd.in/gnury3Vr #SingaporeRestaurants #ManpowerShortage #F&BIndustry

Ever wondered about the variation in whiskey retail prices across Asian airport stores? ✈  𝗔𝘃𝗲𝗿𝗮𝗴𝗲 𝗥𝗲𝘁𝗮𝗶𝗹 𝗣𝗿𝗶𝗰𝗲 𝗼𝗳 𝗪𝗵𝗶𝘀𝗸𝗲𝘆 💲 In our recent analysis across five major airport stores in Asia, we explored the average retail price of the t͟o͟t͟a͟l͟ ͟w͟h͟i͟s͟k͟e͟y͟ ͟category. Our findings show that Hong Kong has the largest and most premium focussed Whiskey range with Kuala Lumpur having a more concise and lower averaged priced offer. 𝗖𝗼𝗺𝗽𝗮𝗿𝗮𝘁𝗶𝘃𝗲 𝗔𝗻𝗮𝗹𝘆𝘀𝗶𝘀 - 𝟭𝟮 𝗦𝘁𝗮𝗻𝗱𝗮𝗿𝗱 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗦𝗲𝗲𝗻 𝗜𝗻 𝗔𝗹𝗹 𝗟𝗼𝗰𝗮𝘁𝗶𝗼𝗻𝘀 💸 We assessed the retail price of 1͟2͟ ͟s͟p͟e͟c͟i͟f͟i͟c͟ ͟w͟h͟i͟s͟k͟e͟y͟ ͟p͟r͟o͟d͟u͟c͟t͟s͟ seen in all stores. Our analysis shows a difference in price of almost $30 USD between the cheapest basket and the most expensive. From the stores analysed, we see Beijing as having the lowest priced basket with Incheon the most expensive (With a +21% difference).  𝗡𝗲𝗲𝗱 𝗠𝗼𝗿𝗲 𝗜𝗻𝘀𝗶𝗴𝗵𝘁? If you're looking for detailed price analysis to help inform your price and promotional strategy, get in touch today.  #TravelRetailInsights #PricingAnalysis #WhiskeyPricing #AsianTravelRetail #DataDrivenDecisions

Policies affecting Singapore F&B businesses in 2023 and beyond Continued mandatory mask wearing for F&B establishments: While hygiene and food safety are of paramount importance to F&B businesses, overregulation leads to diminishing returns. Exacerbating an already uncomfortable physical working environment where employees spend long hours on their feet in a hot and busy space, contributing to the industry being even less attractive to local job seekers. Underestimating the importance of a warm smile and facial cues in creating the human connection and a welcoming hospitality environment. Progressive Wage Model (PWM) in conjunction with restriction of foreign worker quotas, higher minimum salaries and levies: Singapore’s version of a minimum wage scheme requiring year on year salary increments from 2023 to 2025 regardless of the employee’s performance. Higher labour costs and lower quality of employees leading to a general decline in service standards and productivity. Given that the labour budget is limited, that could also mean unfair reallocation of budget meant for increasing the salaries of high-performance workers to pay low-performance workers more to satisfy the PWM requirements or simply cutting headcount to balance the budget while accepting the corresponding decline in the quality of service and products which eventually leads to a loss of customers and the demise of the business. The assumption that everyone is equally motivated and trainable or that there will be an increase in local job applicants for the F&B industry with the escalated salary is laudable but naïve. MRSS (Music Rights Singapore): Requirement for recurring payments to broadcast music (even legally paid music from commercial providers) in public places including places of business such as malls, retail and F&B establishments. This is the reason you now get to shop and dine in awkward silence while being entertained by the crystal-clear conversations from the tables squeezed directly beside you. Coupled with the expressionless masked F&B staff, this leads to a very sterile experience which greatly reduces the experiential aspect of dining out or shopping. Nutri-Grade Mark: Requirement to categorize each beverage on the menu according to their saturated fat and sugar content. A well-intended health policy leading to additional implementation and maintenance costs at a very inopportune time. A service provider quoted $75-$100 to formulate the NIPS for each beverage to ascertain the applicable Nutri-Grade label, $75/$100 x 60 beverages = $4,500/$6,000. Additional costs to redesign and reprint all menu and marketing collaterals to include the new labels. Additional considerations for all future recipe developments and marketing collaterals to comply with regulations. Inability to use internationally accepted brand standard recipes and marketing collaterals leading to the need to redesign specifically for the Singapore market at significant effort and costs.

Running an F&B business in Hong Kong is an exhilarating journey filled with its own set of unique challenges. In a city where rent costs are as steep as the skyline, success isn't just gratifying; it's absolutely necessary. 1. High Rent Costs: It's a challenge that every restaurateur in Hong Kong faces. To thrive in this landscape, we've had to be resourceful and efficient, from our supply chain management to optimising our menu offerings. We constantly seek opportunities to reduce overheads while maintaining the quality that defines us. 2. Competition: The F&B scene in this city is fiercely competitive. To stand out, we've focused on maintaining our authenticity while continually evolving. We've embraced new culinary trends and technology to reach a broader audience while staying true to our Sichuan roots. 3. Catering to Tourists and Locals: Striking the right balance between catering to the preferences of tourists and locals is an ongoing challenge. We've achieved this at Chilli Fagara by offering a diverse menu that appeals to a broad spectrum of tastes and dietary preferences. Every challenge we face is an opportunity to learn and grow. It's the passion for what we do, coupled with a determination to overcome hurdles, that keeps our business thriving in the dynamic F&B landscape of Hong Kong. #restaurateur #businesschallenges #hongkongbusiness #hongkong #restaurantindustry #restaurantmanagement #fnb #fnbservice #successmindset #successjourney #operationalexcellence

Meet Sharif, our Europe Operations Director. He has contributed to Bagatelle Group's growth for over 6 years, by maintaining a reputation for premier service and unforgettable experiences. ✨ What characterizes the Bagatelle experience in 3 words? « Elegant, vibrant and exclusive » perfectly encapsulate the Bagatelle experience, reflecting our commitment to providing an exceptional dining atmosphere, world-class cuisine, and unparalleled service. 🎯 ⁠What's the biggest challenge in maintaining customer satisfaction in a constantly changing environment? Stay ahead of evolving customer expectations while preserving the core essence of the Bagatelle experience going that extra inch is imperative. Adapting quickly and innovatively to trends without compromising on quality is key. 🌏 How do you ensure consistency of operations in international markets, while taking account cultural and regional differences? Standardizing core offerings while embracing local cultures, through rigorous training programs, quality audits, and fostering open communication within teams. ⁠💪🏻 What are the pillars of staff training to ensure exceptional service and attention to detail? Expertise, Empowerment, Excellence - comprehensive training covering technical service, emotional intelligence, problem-solving, empowering staff to enhance guest experiences with a relentless pursuit of excellence and attention to detail. 👀 How do you see the future of the international hospitality, and what are your priorities as COO to stay competitive and innovative? The personalization of guest experiences, integrating sustainability, and adopting tech innovation. As COO, I prioritize it without losing our personal touch. Staying competitive means listening to guests, anticipating needs, and evolving constantly. ⭐️ ⁠Your motto in life? "Empower, Excel, Evolve." - empowering others to achieve their best, striving for excellence, and embracing change as an opportunity for growth. #Bagatelle #Family #COO #BagatelleFamily

Fairprice Finest debuts at Clarke Quay! That's right – Clarke Quay isn't just for party enthusiasts anymore. Introducing Fairprice Finest @Clarke Quay in Singapore. NTUC FairPrice 📽 Check out the video below! 🛒 Unlike the typical NTUC layout, this innovative establishment, situated in a warehouse space, offers a lifestyle-driven experience encompassing grocery and gift shopping, food & wine, and entertainment. 🛒 Nestled in the heart of Singapore's bustling entertainment and residential hub, tourists, residents from the nearby River Valley area and office crowd can anticipate a unique range of merchandise, distinct from conventional groceries. So, what can you expect? 1.Grocer Food Hall – centrally located, offering diverse cuisines, along with Pick n Cook service, a cheese corner, fresh sushi, and more. 2. Grocer Bar – a cozy setting to unwind with a glass of wine or cocktail. Indulge in Asian specialties like the Ondeh Ondeh Cocktail for $15 each. Plus, explore an interactive screen to select your whiskey. 3. The "Orange Container" – available for private dining or events. 4. Space for cooking classes and demonstrations. 5. Singapore-themed corner – situated at the main entrance, featuring a variety of SG-themed souvenirs, collab with Singapore designer and local brands, perfect for tourists. I love this spot because it showcases to tourists the must-buy in Singapore and uniquely designed souvenirs. 🛒 It's been years since a supermarket graced this location. The last one, Japanese MEIDI-YA (now relocated to Great World City), resided at the now-defunct Liang Court along River Valley Road. 🛒 Typically, NTUC Finest outlets aren't found in town (except for the one at 111 Somerset, if memory serves me well). So, setting up shop at Clarke Quay presents a unique opportunity to raise brand awareness, especially among international visitors. 🤔 Still Curious? Visit and explore it firsthand. I'll love to hear your thoughts! >>>>>>>>>> Til the next one. This is Kelvin C.. LinkedIn ❤️If you enjoy my content, do me a favor to CLS Or 🛎️Follow Me for a regular dose of interesting retail and marketing share. >>>>>>>>>> #retailwallker #retail #retailnews #retailsingapore #supermarkets #branding #ccpn #kelvinc

Excited to share my insights from a recent #MKW3444 #FieldVisit! During my assignment, I had the opportunity to compare Watsons Malaysia stores with their headquarters in Hong Kong (Watsons Hong Kong; AS Watson). Visiting a Watson's store in Malaysia firsthand allowed me to gather valuable visual information and experience the store environment. Based on my observations, I created a comprehensive poster outlining my findings. It was fascinating to see how the stores are both similar yet different in each country, reflecting local preferences and cultural nuances. From product assortment to pricing strategies and customer service, each store tailored its approach to resonate with its respective market. Check out my attached poster for a comparative analysis of Watson's stores in Malaysia and Hong Kong. Stay tuned for more insights and discoveries! #Watsons #MarketComparison #RetailStrategy #InternationalMarketing 🌍💡

Now, almost a month into 2024, we are starting to get a better look at the trends shaping our year ahead. Let’s have a look at how things are changing in the F&B landscape. Unsurprisingly, inflation remains a top challenge: According to a Voice of the Restaurant survey by Toast, 42% of restaurants raised menu prices in response to inflation last year. Like many global counterparts, restaurants in Singapore are adapting to rising costs with smart menu engineering and tech-enhanced efficiency. Moving forward, the focus here is on how to maximise profit margins without compromising quality or customer experience. Speaking of tech, it’s pivotal. 46% of operators plan to implement handheld ordering tablets, streamlining service in our fast-paced environment. Technology is no longer a luxury but a necessity. On a more positive note, expansion is still on the menu: 29% of restaurants aim to grow their locations, a significant jump from 17% in ’22. In Singapore, this means smart, tech-enabled spaces in locations that align with our dynamic market. Staff training is key: 49% prioritise employee training, adapting to diverse service models from dine-in to delivery. As is always the case in our industry, people are the lifeblood of what we do. These are just a few of the key trends that will shape the year ahead. In Singapore’s vibrant F&B sector, I believe these avenues will guide us towards smarter growth, digital innovation, and a workforce empowered for tomorrow. And, as always, Welbilt is here to facilitate this success. Follow the link below to see how we can prepare your foodservice business for the future. https://lnkd.in/gr_TrxHv #FAndBTrends #KitchenEquipment #FoodserviceIndustry #Technology #Welbilt