Executive insights

How a financial and hospitality tycoon is planning to shake up Singapore's fast casual restaurant industry

Find out how a businessman from New Jersey plans to make Deelish Brands a household name throughout Southeast Asia.

How a financial and hospitality tycoon is planning to shake up Singapore's fast casual restaurant industry

Find out how a businessman from New Jersey plans to make Deelish Brands a household name throughout Southeast Asia.

What do investment firms look for in a QSR brand?

Experts from Archipelago Capital Partners, Everstone Capital and TBV Capital weigh in.

The key principles in franchising in Asia, according to QSR Brands, Subway, and Myanma Food for Thought

The spotlight for global economic growth is shifting to the East. How can you utilise effective franchising to seize the opportunity?

The two key approaches to a healthy company culture

In the QSR industry, company culture defines a brand in more ways than one.

How storytelling can build a stronger connection with your customers

Even in the QSR world, the key to branding is parallel to the story your company wants to tell.

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.

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.

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

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

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.

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".

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.

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.

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.

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.

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.

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.

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.