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  • 2 min

How A Singapore Hotel Made Sustainability The Focal Point Of Their Reopening

🌱 Grand Hyatt Singapore implemented sustainability initiatives focusing on reducing food waste by 43% in six months using LightBlue Consulting and Wisefins. The hotel decreased its carbon footprint across Pete’s Place, Straits Kitchen, and the central kitchen, diverting over 13 tonnes of food from waste and avoiding more than 34,000 kg of CO₂ emissions. Additionally, the WasteMaster 1000 was introduced, supporting a closed-loop system involving locally sourced produce and sustainable seafood, contributing to Singapore’s 30-by-30 food resilience goal.
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  • 1 min

A Side Of Couture With Your Coffee? – Luxury Fashion Brands Foray Into F&B

☕ In 1998, Giorgio Armani opened the Emporio Armani Caffé in Paris, marking the first fashion brand venture into the F&B industry. Now, Armani operates over 20 F&B establishments globally. Tiffany & Co. offers the Blue Box Cafe in New York and London, Prada expanded to Singapore, and Louis Vuitton has over 20 cafes, including a new one at Heathrow Airport. Ralph Lauren has Ralph’s Coffee frequently near their stores, and Coach Coffee is debuting in Singapore's Weave.
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E-Magazine Issue #11 – EYSY

📖 Saladplate is a content hub for the Hospitality, Food, and Beverage sector under Informa Markets. It offers insights into industry trends through weekly news, a monthly newsletter, and a bi-monthly e-magazine. Users gain access to over 10,000 brands and products and updates from over 35 international trade events.
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  • 2 min

Market, Menu, and Foodservice Trends in APAC and Beyond – EYSY

🍽 Asia Pacific's foodservice industry is rapidly transforming, driven by digital ecosystems, bold innovations, and consumer demands. China leads with digital-first strategies, while Southeast Asia adopts personalized and health-focused menus, with hybrid formats in the Philippines and Indonesia. Sessions cover evolving consumer preferences, hyperlocal strategies, and chef collaborations. The focus is on APAC's culinary growth and experimentation, with insights into creating unique guest experiences and sustaining operational excellence across diverse markets.
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  • 2 min

Market, Menu, and Foodservice Trends in APAC and Beyond

🍴 Asia Pacific's foodservice transformation is driven by China's rapid digital-first innovations and Southeast Asia's unique market adaptations. China influences with speedy changes in delivery and consumer engagement, while Southeast Asia balances heritage with modernity, featuring personalized concepts in Malaysia and healthier menus in Singapore. This session showcases evolving consumer preferences, hyperlocal concepts, and chef collaborations across APAC, providing insights for hospitality leaders to foster growth and experimentation in foodservice trends.
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  • 3 min

Semangat Stef Wijono dari The Union Group

🍴 FutureFWD, held on September 25 in Kuala Lumpur, united F&B leaders focusing on Asia's evolving culinary landscape. Stef Wijono, of The Union Group, highlighted Jakarta's growing global recognition, with The Cocktail Club ranking in Asia’s 50 Best Bars and Modern Haus as Indonesia's top bar. Fine dining thrives in Jakarta, unlike mature markets like Singapore. Challenges include talent shortages, yet opportunities abound with new concepts like Young. The Union Group remains selective but creative in expansion.
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