Executive insights

The rise of the health-conscious consumer, and what it means for QSRs

Execs from healthy eating chains give insights on product development and how technology helps in finding demand.
2 years ago

The rise of the health-conscious consumer, and what it means for QSRs

Execs from healthy eating chains give insights on product development and how technology helps in finding demand.
2 years ago

Adapting to Southeast Asia's ‘booming' restaurant sector

Execs from three of the region’s biggest QSRs elaborate on what it takes to succeed in Southeast Asia.
2 years ago

How you can use buyer psychology to create a competitive pricing strategy

Simon-Kucher explains why brands should put consumers first in determining pricing.
2 years ago

Towards mutual growth: how the 4FINGERS-Mad Mex partnership broke past overseas expansion barriers

Brand execs elaborate on the value of knowledge sharing between their chains.
2 years ago

Get to know Vijay Sethu, chairman of 4FINGERS

The Singapore-based fast food chain is eyeing to create a F&B portfolio with "global scalability".
2 years ago

Connected consumers are rapidly changing the way foodservice operates: Jocelyn Cheung of Euromonitor

She says mobile internet access has evolved all aspects of life of a consumer – from eating habits and entertainment, to social sharing and shopping.
3 years ago

Restaurant designers must translate the business into something that is 'on brand': Mark McConnell of Mima Design

He says a restaurant’s success is as much about the diners' experience than just simply the food they eat.
3 years ago

Developing a core menu continues to be hugely relevant: Richard Wallis of KFC Asia

Barriers to entry are much lower, so the importance of distinctiveness is amplified to ensure that brands can continue to cut through.
3 years ago

QSRs need to make the shift from Fast Food to Fast Good: Srikant Nayak of KFC Asia

He says consumers want to know where their food is coming from, what goes into it, how it is made – a good sense of what Fast Good is all about.
3 years ago

QSRs need to connect the digital experience curve between generations: Kelvin Tan of A&W Restaurants International

Tan says great digital experiences mean very differently to baby-boomers, mid-age marketing directors, and the pool of younger marketing millennials.
3 years ago

Uber Eats general manager sees huge market potential in food delivery

According to Chakravathy, restaurants are able to leverage by being part of the digital food delivery industry.
3 years ago

Middle income sector to leverage focus on wellness: Joongshik Wang of Ernst & Young

He sees an increasing demand for healtier food within the middle income class.
3 years ago

How the Now Economy is changing the foodservice industry: Gonzalo Olivera, founder of Food for Real

According to Olivera, the new generation of consumers don't want to deal with ‘compromise’.
3 years ago

Deliveroo Singapore's general manager reveals Editions kitchen expansion plan

2018 will see the launch of the second Deliveroo Editions in Asia.
3 years ago

QSRs scaling to compete with niche independent retailers: Jamaica Blue's food manager

According to Danika Heslop, the lines between café, restaurant and fast casual are becoming very blurred.
3 years ago

Line between snacking and meals starts to blur, says Ken Chen of Focus Brands

He cited change in consumer preferences as the reason for the transition.
3 years ago