Executive insights

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

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

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

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

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

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

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

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.

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

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

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

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

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

Becoming the employer of choice is essential to win the war of talent.

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

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