Strengthening Singapore's F&B Ecosystem for Long-Term Growth

What comes to mind when one thinks of Singapore? Small, nimble, efficient, fast-paced, expensive? Likewise, the same adjectives can...

The Year Ahead for F&B in 2018 (Part 2)

Can you share with us some major F&B industry events in 2017? The F&B sector is undergoing some key changes, some of which are subtly...

The Year Ahead For F&B in 2018 (Part 1)

What were some highlights for Chef At Work in 2017? Three key developments marked Chef At Work's growth in 2017. As of 2017, we are a...

The Beauty of Turnkey F&B Projects

The term 'turnkey projects' has its origins in the construction industry. It refers to the time when a project is finished to the last...

Food Court Project in Bangladesh (Preview)

Chef At Work has been appointed by United Group from Bangladesh, to pioneer an F&B turnkey project - setting up a food court in the...

Marrying Data to Food & Beverage

Why is data important to Food businesses? Two words: Business intelligence. Every business owner needs intelligence to make better...

Challenges in Modernising F&B with Technology

The pros for adopting technology is fairly straightforward - cost reduction, efficiency, and better economies of scale. But what are some...

The Benefits of Central Kitchen and Technology

Say you have started a successful F&B business. Over the past years, you’ve grown it from 1 to 5 outlets. What is the next step for your...

Cambodia or Myanmar for Food & Travel?

This is a travel post, and sponsorships are welcome! (tic) Perhaps it’s the swarm of travel photos of my friends on my Instagram feed....

Consumption Trends on Vietnam’s Food and Beverage Sector

Every country and culture has its own idiosyncrasies when it comes to food consumption, which are best explained with data. Separately,...

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