Building on the success of our participation in Malaysian International Food & Beverage Trade Fair (MIFB) 2024, FOODIVAL has further expanded our reach to the nearby financial centre, Singapore, making our first debut at FHA-HoReCa 2024 last week (22 - 25 October), where we had the precious opportunity to connect with the world’s leading suppliers, solution providers, industry leaders as well as professionals from the foodservice & hospitality sector. FHA HoReCa 2024 is one of the most highly-anticipated premier foodservice and hospitality Events in Asia which brings together a comprehensive array of industry professionals and suppliers with five specialized sectors, including Bakery, Pastry & Gelato, Foodservice & Hospitality Equipment, Hospitality Style, Hospitality Technology and speciality Coffee & Tea, attracting thousands of visitors from around the globe to explore the latest trends in the global marketplace. This year, the tradeshow returned with a green focus on sustainable foodservice and hospitality, particularly emphasizing on using technology to solve challenges in the industry. Taking the advantage of this invaluable platform, FOODIVAL showcased our comprehensive procurement & inventory management solution and addressed major pain points of the Food & Beverage (F&B) industry by streamlining and automating their daily workflows with our unique features tailored to the industry. Visitors were amazed by how FOODIVAL can enhance the overall operational efficiency to ease manual work while strengthening food cost control with in-depth data analytical ability.  This year, we even prepared some travel tags as unique souvenirs for our guests which garnered significant attention. These tags are perfect for both travel enthusiasts and business travelers, making them a thoughtful and practical keepsake for anyone on the go!

FOODIVAL -  Procurement and Inventory management system has been nominated for the “2024 Most Innovative Solutions Award" organized by Business Innovator. It stood out among numerous brands and was awarded the "Best Restaurant Management System of the Year” for the first time. This recognition showcases FOODIVAL as a comprehensive and innovative solution specifically tailored for the Food & Beverage (F&B) industry and its performance has been well recognized by both the F&B and technology sectors. The awards ceremony was successfully held last Friday (September 13) at Hotel ICON. The event brought together representatives from over 60 outstanding companies, as well as government officials, industry leaders, and representatives from the business sectors, providing FOODIVAL with valuable networking opportunities for exchanging industry insights. During the ceremony, FOODIVAL's Deputy Director of Business Development, Ms. Jessica Yuen, expressed her gratitude in her acceptance speech, acknowledging the dedicated efforts of the FOODIVAL’s professional team in continuously enhancing the system's functionality and customer service quality through innovative technology. This commitment has allowed FOODIVAL to become a reliable and entrusted partner for the F&B industry, which is growing alongside their clients and driving the digital transformation with collective efforts. FOODIVAL is a procurement and inventory management system with a user-friendly interface specifically designed for the F&B industry. Its comprehensive features cover areas such as ingredient procurement, inventory monitoring, cost and recipe analysis, and more. This allows restaurants to establish an accurate and reliable procurement and inventory database, helping them solidify their foundations and promote sustainable development. Regardless of the procurement model or the establishment of a central kitchen, FOODIVAL can effectively streamline a restaurant's daily operational processes, enhance communication and transparency among departments, and improve management efficiency. Furthermore, FOODIVAL can connect with other management systems under FlexSystem, third-party systems, or intelligent analysis tools like Power BI, building a F&B solution ecosystem that significantly enhances data analysis capabilities for restaurants.  Looking ahead, FOODIVAL will continue to make every effort to support the local F&B industry in its digital transformation by incorporating AI elements. We will actively enhance system performance to provide customers with more comprehensive, targeted, and effective features and support services, helping them in maximizing their business potential.

The RBHK 2024 was successfully concluded last week! It was a 3-day event (3-5 September) held at the Wan Chai Convention and Exhibition Centre (HKCEC) which gathered quality exhibitors from around the world, showcasing global ingredients, local cuisines and the latest Food & Beverage (F&B) technologies, aiming to provide visitors with an exceptional procurement experience. Unlike previous arrangement with the theme "Bar • Restaurant", this year's RBHK has redefined its branding to "Bar • Restaurant • Café" in response to the local coffee culture craze, introducing a dedicated café area for the first time to attract more coffee enthusiasts. This year, RBHK continued to promote green dining, environmental conservation and food safety by hosting a series of related events such as food safety forums and seminars about organic. The events invited experts from various fields of the F&B industry to share insights related to environmental conservation, sustainable development and food safety. In addition to engaging in in-depth discussions on various topics, the experts also offered suggestions, directions and solutions for future development. They also  introduced how technologies can change people's lifestyles and dining habits to mitigate food waste, fostering a brighter and greener future together. Apart from seminars, RBHK also prepared an array of exciting activities, including wine tasting and food pairing, cocktail demonstrations by world-class bartenders, the "Best of the Best MasterChef" competition and the Best Bar Awards. These activities allowed visitors to broaden their culinary horizons and experience the charm of Hong Kong's diverse food culture! This year, FlexSystem showcased our unique F&B system ecosystem and innovative functions under the theme "Where Innovation is Brewing". Our cloud solutions cater comprehensively to the needs of clients of various businesses and sizes, covering aspects from F&B procurement and inventory management, human resources management to accounting. By offering our clients greater system flexibility and scalability, FlexSystem reduces both investment costs and internal technical resources on digital transformation. This allows our clients to choose the appropriate modules based on their actual operational needs and even connect to third-party systems, enhancing overall management effectiveness and data analytical capabilities. During the Expo, we showcased the latest features of BridgeBuilder HRMS for the first time, including Recruitment, Self-Onboarding, e-Appraisal and e-Learning, covering all key areas of HR management. Furthermore, to enhance the system's data analytical capabilities, BridgeBuilder HRMS and FOODIVAL can assist clients in connecting to third-party analytics tools like Power BI, automatically synchronizing system data on a daily basis. This enables clients to conduct more in-depth data analysis in a multidimensional and interactive manner. Our new features have attracted numerous inquiries from visitors.  Furthermore, we were pleased to collaborate with Heung Kee Coffee to provide freshly brewed coffee to visitors at our booth. This arrangement attracted a large number of visitors who could enjoy a cup of refreshing coffee while engaging with our system experts to learn how the system can help them address their daily operational challenges. Many visitors even scheduled system consultations on the spot! It is worth mentioning that FlexSystem also prepared new product brochures and souvenirs for the Expo, including portable luggage scales and luggage tags, which are particularly suitable for travel-loving Hong Kongers. The response from visitors was enthusiastic. Looking ahead, we will continue to focus on promoting local digital transformation and provide more industry insights and exciting events for everyone! Should you have any enquiries, please contact us at 3798 4400.

Last Friday (June 28), FOODIVAL held a seminar to advocate digitalization in the F&B industry in collaboration with VGather - F&B Management Platform and Storellet - Membership Management System for the first time. The event primarily targeted F&B industry clients, aiming to share with the industry how to inject new energy into their traditional operational flows with systems and automation. The seminar helped the participants to understand how digitalization can help streamline both frontend and backend workflows as well as to improve operational efficiency. Moreover, with proper systems, restaurants can not only enhance marketing effectiveness, but also strengthen cost control ability which is beneficial for increasing revenue and reduce expenses in the long run. The seminar was divided into three sessions. The first part featured Project Manager from VGather who introduced their comprehensive F&B digital management solution. This one-stop solution covers self-service ordering systems, cloud-based digital menu, POS system and more,  addressing all the common and daily operational challenges faced by frontline staff and improving the operational efficiency as well as customer experience. In the second part, Assistant Project Manager from FOODIVAL illustrated how the system can effectively streamline backend procurement workflows and inventory management with authentic client case studies.  FOODIVAL team also discussed how integrating the system with a POS system can enhance a restaurant's data analytical capabilities, including in-depth analysis on cost of each dish and  menu, for identifying the best strategies to improve their profitability. The last session featured Assistant General Manager from Storellet who shared with the audience how to build a comprehensive membership management system for their restaurants in order to stimulate consumer spending, recurring consumption habits and boost marketing effectiveness. The event received an overwhelmingly positive response. FOODIVAL looks forward to our continued collaboration with various business partners to organize more exciting events in the near future with an aim to share the latest industry insights and assist the F&B industry in implementing digital transformation with a dedicated ecosystem of F&B management systems. Missed the event? No problem! FOODIVAL offers free one-on-one system consultations and demonstrations. If your restaurant is facing challenges related to procurement, inventory or cost control, don’t hesitate to reach us for further discussion on your tailored digital transformation solutions!

The recent Malaysia International Food & Beverage Trade Show (MIFB) brought together stakeholders from across the industry to explore and connect new business opportunities. As a leading F&B business event in Malaysia, MIFB provided FOODIVAL an ideal opportunity to directly engage with food and beverage operators. This event marked a significant breakthrough for FOODIVAL as it was the first time FOODIVAL ventured into overseas markets beyond its domestic presence in Hong Kong. F&B operators in Malaysia often need to manage businesses across the country’s vast territories. FOODIVAL can help tackle various operational challenges encountered in cross-regional management, fostering a sustainable business development. During the show, we met with F&B owners and managers to understand key challenges like rising costs and obscured inventory visibility across locations. At our booth, FOODIVAL demonstrated how our integrated solutions address these issues by streamlining procurement, inventory and order management processes end-to-end. Attendees observed how our system delivers enhanced cost control and productivity gains. Our complimentary gelato station proved to be a crowd-pleasing and popular destination among the trade show attendees. As operators eagerly sampled the refreshing treats, provided the perfect opportunity for us to engage them and demonstrate FOODIVAL's capabilities and values in solving procurement and inventory pain points surrounding restaurant operations. We also participated in speaking sessions on topics including optimizing costs, minimizing waste, and streamlining procurement workflows. This allowed us to share valuable insights with fellow exhibitors and visitors. The high-quality connections formed at MIFB will help advance our mission of empowering F&B businesses through technology-enabled supply chain management from procurement to profitability. We thank all who engaged with us and look forward to exploring new platforms that will help us forge even stronger connections with both the local and international markets. See you soon!

FOODIVAL is well aware of the complexity and diversity of procurement management in the Food & Beverage (F&B) industry. Different types of restaurants may adopt different procurement models, such as direct procurement by restaurants, central procurement, or even a hybrid model, to meet daily operational needs. As such, it is vital for the F&B industry to take the comprehensiveness of a procurement system into account when considering digital transformation. If the system is not comprehensive and user-friendly enough to meet a restaurant’s needs, there is a high chance that employees will be less willing to learn and use the new system which may cause them to revert to the old and familiar way of manual working, or even leave the system idle, ultimately wasting resources invested in digitalization.  Yet, FOODIVAL is designed to tackle the above pain point. With its comprehensive functionalities, FOODIVAL provides a wide range of features that can easily cater to F&B’s daily operations and flexibly adapt to various procurement models.  With just one system, restaurants can centralize the procurement and inventory management tasks across different outlets and departments to simplify the entire workflow, reduce human errors and improve work efficiency. This article will introduce the key features of FOODIVAL in terms of central procurement, covering order management, "reconciliation" (verifying documents), supplier management and more - you surely don’t want to miss it! Centralized Management of Purchase Requisition form Different Outlets In addition to inventory monitoring, the central procurement department often needs to manage the procurement work by integrating and processing the purchase requisitions (PRs) from different outlets. Without the help of a system, the department has to collect and integrate the orders, including the types and quantities of ingredients required by each outlet, through traditional channels such as emails and WhatsApp manually. If the number of outlets and the types of ingredients grow, the department has to spend considerable time and resources to handle the entire order collection and procurement process, which may eventually lead to placing “wrong orders” to suppliers due to human errors. With FOODIVAL, the central procurement department can replace all the manual processing by system automation.  The system can directly receive and automatically integrate the PRs from different outlets. The PRs approved by the central procurement department will be sent to different suppliers via WhatsApp, e-fax or emails seamlessly, reducing human errors. The departments can also modify the PRs based on the inventory levels while the outlets can check the modifications through the system to improve communications between backend and frontline. Keep Track of Delivery Documents Anytime FOODIVAL incorporates a document upload function which allows outlets to upload relevant delivery documents, such as delivery notes and product photos, during the good-receiving process. Since all data will be uploaded to FOODIVAL’s back-end system in real-time, the Central Procurement Department can access the information in the system at any time, strengthening its management of the procurement activities and status of different outlets and improving management efficiency. "Reconciliation" (Verifying Documents) Unlike the conventional manual operations performed by most restaurants, the Central Procurement Department no longer needs to spend considerable time and resources on collecting procurement-related documents from different outlets and manually verifying all the documents for payment settlement after implementing FOODIVAL. By having direct access to all the necessary documents in the system, the Central Procurement Department can now efficiently review and reconcile the procurement documents across all outlets, including purchase orders, supplier invoices and more, for reconciliation purposes without relying heavily on the outlet managers to provide the information manually and regularly which helps prevent overdue payment due to cumbersome and time-consuming reconciliation process.  Supplier Management The Central Procurement Department can centralize supplier management through FOODIVAL. Supplier information including but not limited to supplier name, delivery schedule, cut-off time for orders, can be well organized and recorded in the system to strengthen supplier management. Moreover, the Central Procurement Department can collect feedback and comments on suppliers’ products and services from frontline users which can serve as a reference for reviewing the quality of suppliers and improving the overall procurement strategy.  Price Comparison Incorporating a suppliers’ price comparison feature, FOODIVAL allows users to compare prices of similar products across different suppliers in a tabular format, accelerating the overall procurement process.    If you would like to know more about FOODIVA’s latest functions and features, please visit our blogs or contact us here .

FOODIVAL is a procurement and management system tailored for the Food & Beverage (F&B) Industry with an aim to handle procurement orders in a centralized and digital manner, eliminating the need for error-prone manual operations and strengthening the control of food cost. Taking the major challenges faced by the F&B industry into account, FOODIVAL has developed a series of practical functions with a handy user interface catering to F&B’s daily needs and operations which further enhances user experience. In this article, we will share a series of unique features for facilitating procurement order placing, hoping to provide you with helpful references for selecting the right procurement solution for your restaurants!  Customized Digital Procurement Order (PO) Unifying and standardizing the format of PO, FOODIVAL not only effectively reduces the risk for human errors and confusions that can be arised from written orders, but also  strictly regulates the supplier lists and ingredients that can be purchased by the frontline staff. Additionally, to enhance the user experience, FOODIVAL offers a flexibility for users to display the ingredients list in either text or visual format, depending on their preferences and needs. Furthermore, the system is equipped with a powerful search engine and filter function which significantly accelerates the entire order placing process. Users also have the convenience of easily modifying the PO template at the backend system, allowing them to adjust it for their specific daily operations and requirements.  2. Multi Order Placing Channels The system streamlines the procurement process by consolidating PO from multiple outlets and facilitating order placing with suppliers through various channels including WhatsApp, email, or efax. This feature ensures the establishment of precise procurement records, where all transactions are easily traceable. Additionally, it provides significant benefits to the central procurement department by enabling efficient monitoring of order status and procurement costs for each outlet. This, in turn, enhances the data analysis process, making it more convenient than ever before. 3. Alert for Minimum Order Quantity By incorporating an alert function for minimum order quantity (MOQ), FOODIVAL will immediately notify the users by highlighting the item in red if the submitted order quantity for a product does not meet its MOQ requirement. Users can therefore review and revise the orders before sending them to the suppliers. This function significantly reduces the risk of placing incorrect orders and thereby minimizing the time and resources required for clarifying and revising wrong orders with the suppliers which further accelerate procurement efficiency. 4. Alert for Abnormal Orders When the submitted order quantity of a product greatly deviates from previous orders based on procurement history, FOODIVAL will promptly notify the users and ask for confirmation to proceed the order to prevent over purchasing and avoid incurring additional costs. 5. Special Remarks In order to facilitate the communications between the central procurement department and the frontline staff, FOODIVAL incorporates a remark function which provides flexibility and convenience for the backend staff to add and revise points to note for the frontlines. The remarks can serve as an at-a-glance reminder for the frontline staff which provide them with information regarding the suppliers, such as cut-off time, rest days, special delivery arrangement etc., further enhancing procurement efficiency.  6. Placing Orders via Mobile With FOODIVAL, users can place orders and pick up orders directly through mobile with a user-friendly interface where different icons represent different functions. Key features include outstanding task alerts, photo taking, document uploading and calendar view, assisting users in handling daily procurement tasks in a comprehensive manner. If you would like to know more about FOODIVA’s latest functions and features, please visit our blogs or contact us here .

As a highly efficient procurement and inventory management system, FOODIVAL can fully meet the daily operational needs of the F&B industry. In addition to the comprehensive order management functions mentioned in Chapter 1, FOODIVAL is also equipped with a series of  useful functions that can boost the efficiency of your good-receiving process, fundamentally solving the common obstacles that many restaurants may encounter in their workflows, such as unreadable hand-written amendments on the delivery documents and difficulty in tracking delivery status. With FOODIVAL, users can now handle various work related to the good-receiving process through their mobile phones or tablets anytime and anywhere on the go with ease, making their work more flexible and efficient. Document Upload In order to prevent delivery documents or receipts from missing, FOODIVAL has incorporated document-uploading and photo-taking features into the system. Users can take a picture of the documents or upload the documents directly to the system to ensure all relevant documents are well organized and documented. This practice helps build up a more reliable procurement database and allows the Central Procurement Department to keep track of the procurement and delivery status of different outlets, strengthening central control over the frontlines. Moreover, FOODIVAL encourages its users to leverage this feature to record any problematic products being delivered for future follow up with the vendors. Partial Receipt In general, the frequency and quantity of purchase in F&B industry tend to be higher when compared to other industries as restaurants have to guarantee the freshness and variety of the ingredients and dishes to meet with customers’ expectations. There may even  be sudden purchase or last-minute cancellation of orders in certain scenarios due to the dynamic nature of F&B industry. Therefore, it is not surprising that wrong delivery or partial delivery of goods is more frequent, which may lead to messy and incomplete delivery records. To tackle the problems, FOODIVAL has introduced the “partial receipt“ function which allows users to record part of the delivered orders in the system without the need for immediately changing the entire order status to “completed”. In this case, the order status will remain as “incomplete” and the system will continue to remind the users to follow up with the outstanding orders from time to time to avoid any missing delivery.     Catch Weight (Record the Weight) Unlike the conventional procurement process for office, procurement for F&B industry is relatively complicated which involves the use of multiple units of measurement for the same product when  placing the orders and receiving the goods. For instance, a user may originally place an order specifying the unit of measurement as "pieces," but when recording the actual delivery, they may record the received quantities using the unit "kg" instead. This discrepancy between the ordered and received units, can be considered as one of the biggest challenges for the F&B industry, which can create confusion and complications in maintaining accurate delivery records and calculating the actual procurement costs. FOODIVAL has therefore launched the “Catch Weight” function to enable its users to record the actual received units and quantity in the system, facilitating the reconciliation process executed by the Procurement Department and avoiding any discrepancy between purchase orders and delivery notes. This arrangement significantly enhanced the accuracy of procurement cost calculation.  Record Quantity of Freebies  FOODIVAL can cater for the scenario in which vendors offer freebies to the restaurants. Users can conveniently record the number of freebies received in the system to prevent affecting the calculation of the actual procurement cost, further ensuring the accuracy in the financial records.  Supplier Rating  In order to strengthen supplier management, FOODIVAL provides a supplier rating system. Users can leave comments or rate the suppliers during the good-receiving process. The comments and marks can serve as important references for evaluating supplier quality.  If you would like to know more about FOODIVA’s latest functions and features, please visit our blogs or contact us here .

Undoubtedly, the year 2023 proved to be a crucial period for global economic recovery. Both prominent global F&B brands and local restaurants embarked on promotional campaigns through various channels, including both online and offline platforms, in a concerted effort to enhance their exposure and reach. It is crucial for the F&B industry to expand their customer base by providing unique dining experiences, exceptional customer services and memorable dishes that captivate the market’s interest. As we step into 2024, the competition in F&B industry is expected to be increasingly fierce. To differentiate themselves, restaurants have to understand the needs of the consumers and stay attuned to the evolving trends so as to improve their offerings accordingly. Yet, predicting market’s demands is no easy task. Restaurants not only need to invest significant resources in market research but also require business and market acumen to seize opportunities. For those without the necessary resources, they can take reference from professional research organizations that conduct extensive studies in the field. In light of this, FOODIVAL has compiled a comprehensive overview of the 2024 F&B trends from various international institutions, and selected five major trends to share with you, aiming to help you gain a deeper understanding of consumer needs and preferences for improving your competitiveness, ultimately, setting you apart from your competitors in the industry! 5 F&B Trend Forecast  1. Adoption of New Technologies in Operation and Customer Experience As we are aware, the integration of technology is a prevailing trend across various industries. It is anticipated that in 2024, an increasing number of restaurants will embrace different technologies and systems to streamline their existing operational processes, enhance efficiency, and provide novel experiences for their customers. For instance, in the domain of procurement management, more and more chain restaurants have implemented procurement and inventory management systems to consolidate the business foundation for future expansion . These systems effectively handle a wide range of cumbersome procurement and inventory tasks, replacing labor-intensive and time-consuming manual work. This shift allows businesses to optimize their operations, minimize errors, and focus on delivering exceptional dining experiences to their customers. Meanwhile, since the pandemic, consumers have placed greater importance on the convenience of their dining experiences. They seek simpler and faster ways to enhance the quality of their daily dining. That’s why they are more receptive to integrating new technologies into their everyday dining routines. One of the most prevalent examples is the widespread adoption of pre-cooked meal kits. Businesses have been trying to preserve the nutritional value of the meal while reducing cooking time with advanced technologies. Many prominent foreign brands have already taken the lead in utilizing technologies in their products and services. For instance, Nestlé's DiGiorno is testing an automated vending machine that can prepare frozen pizzas in just 3 minutes. Hellmann's, one of the most popular mayonnaise brands in the UK, has launched a mobile app called “Fridge Night” to help citizens effectively utilize leftovers, reduce waste, and save expenses. In the United States, some fast-food chains are using AI chatbots to allow their customers to place voice orders from their cars, simplifying the ordering process and reducing waiting time. 2. Avoiding Ultra Processed Food "Ultra-processed food" has become a global buzzword and a widely recognized term associated with harmful food. It will not only fuel intense discussions within society about highly processed, over-processed, or ultra-processed foods but also raise the awareness of consumers on ingredient composition, nutritional value, and production methods. According to the online interview with 1200 Chinese respondents aged between 50 to 65 conducted by Mintel,  A global market intelligence and research agency, approximately 80% of the respondents believed that consuming less processed food is an effective way to improve health. This indicates that more and more consumers, especially middle-aged people, are eager to delve into the processing process and relevant regulations, to understand how it may affect their health. They will pay more attention to reading nutrition labels on packages so as to evaluate the naturalness and quality of the food, as a reference when considering whether to make a purchase.  Therefore, restaurants need to be particularly mindful when selecting ingredients. The sharing of information about food sources and the handling process can be helpful to catch the attention of the consumers if the restaurants emphasize the nutritional value, freshness, and positive environmental impact of their menu. For example, some restaurants make a conscious effort to source local ingredients and sustainable seafood (those caught or farmed with sustainable practices) to reduce carbon emissions and minimize environmental harm. In Thailand, the food company Doi Kham introduced ice cream bars that can be sold at room temperature, allowing consumers to refrigerate them at home. This innovation aims to save the energy consumption required for transportation. 3. Concern for Healthy Aging As mentioned earlier, the discussion surrounding the impact of ultra-processed food on health will become a hot topic. It will also raise awareness among consumers about healthy aging, particularly among Generation X (individuals aged between 45 and 59, born between 1965 and 1979) who are entering their senior years and facing various physical changes and health issues. According to Mintel, over 60% of seniors in Thailand rely on their children to purchase their daily food. Therefore, for the families with senior members, there is a particular interest in food and beverage, dietary therapy,  and supplements which promote health. The F&B industry can therefore pay extra attention to address the needs of different age groups, especially middle-aged consumers, when developing recipes and products that cater to their nutritional, mental, and emotional health needs, such as products aimed at improving cardiovascular health or addressing other specific health concerns. 4. Buckwheat Craze The global discussion on health and sustainable development has led to increased attention on certain ingredients, and "buckwheat" is one of them. In fact, the Whole Foods Market's Ambassador of Food Culture has even declared 2024 as the "Year of Buckwheat" . Buckwheat is no longer limited to making soba noodles and pancakes; it is now appearing in various dishes and beverages. In New York City, buckwheat has become a popular ingredient paired with hot chocolate and curry dishes. Some restaurants incorporate buckwheat into Indian tea or use it with vanilla spices to create unique beverages. As global awareness of green eating, nutritional quality, and sustainable development continues to grow, buckwheat has become a preferred ingredient for many consumers. In addition to its high fiber content, which helps prevent vascular aging and improve constipation, buckwheat can also act as green manure, increasing the organic matter in the soil. It is particularly suitable for planting during fallow periods, aiding in soil restoration. Additionally, buckwheat has weed-suppressing properties, which contribute to environmental sustainability. 5. The Snacks and Meal-flavored Beverage Hype In addition to the nutritional value of food, professional consumer and market research agencies such as WGSN also predicted that 2024 will witness interesting food trends, including the emergence of meal-flavored beverages and the popularity of snacks. The rise of meal-flavored beverages is closely related to advancements in food technology. Restaurants can use the latest technology to mimic the flavors of different dishes and create beverages with richer and more complex tastes. Examples include salad-flavored cocktails and Thai beef drinks. Furthermore, it is expected that in 2024, consumers will be more interested in different types of snacks and may even consider them as alternatives to traditional meals. Snacks often have a more refined presentation and offer greater creative possibilities compared to traditional meals. Additionally, snacks are typically smaller in size, allowing consumers to taste multiple flavors at once to satisfy their taste buds. This trend also presents an opportunity for restaurants to create innovative snacks that blend different culinary styles, providing customers with a fresh and unprecedented dining experience. All in all, restaurants should prioritize the quality and nutritional value of ingredients, and leverage innovative elements in their menu and customer experience to stay ahead of the hot trends in F&B industry in 2024. By continuously innovating and improving, restaurants can meet consumers' expectations for high-quality, healthy, creative, and unique dining experiences, which are crucial for maintaining and enhancing their competitiveness in the fiercely competitive F&B market. If you would like to know more about how FOODIVAL (restaurant procurement and inventory management system) can help improve your restaurant’s operational efficiency and cost control, please contact us here

Starting from April 22 this year, the first phase of the Product Eco-Responsibility (Amendment) Bill 2023 (hereinafter referred to as “the Amendment Bill”) will be officially implemented. In the first phase, the government prohibits restaurants from selling and providing takeaway customers with expanded polystyrene (EPS) and four types of disposable plastic tableware, such as stirrers, straws, knives and forks. Moreover, the provision of all nine types of disposable plastic tableware to dine-in customers will also be prohibited. By then, both citizens and restaurants will need to embrace a "plastic-free" lifestyle and adapt to the inconveniences brought by the policy during the transition period. For restaurants, choosing suitable eco-friendly utensils and containers as alternatives is indeed a major challenge. Since most eco-friendly utensils have higher production costs with lower heat and water resistance, many restaurants that serve hot meals (including soups and fried dishes), such as Cha Chaan Teng (Hong Kong-style restaurants), Chinese restaurants, and soup noodle restaurants, find it difficult to find suitable containers. An unsuitable container may easily cause food spillage or result in deformation which not only affects the taste and quality of the food but also the reputation of the restaurant. On the other hand, F&B selling pre-packaged or takeaway food and beverages, such as bubble tea and street food, may also need to re-evaluate whether their current packaging meets the requirements of the Amendment Bill. It is therefore crucial for the F&B industry to pay attention to the latest news announced by the Government and keep abreast of the global green packaging trends in order to choose the most suitable "plastic-free" solution for their businesses. What are the Hot Design Directions of Eco-packaging? Due to frequent natural disasters and pandemic, there has been a global rise in environmental awareness. Consumers are increasingly concerned about environmental conservation and sustainable development. Innova Market Insights further indicates that consumer attitudes have shifted from focusing on "personal health" to conserving "the health of the planet" since the outbreak of COVID-19 in 2022. When environmental conservation has become a universal value, it is of high importance for all walks of life, particularly industries consuming a vast amount of plastic packaging and tableware, to swiftly react to the global trend. Adopting eco-friendly design is indeed an effective way to address the issue. FOODIVAL has therefore gathered the latest green packaging and material trends for you to formulate better strategies on packaging! 1.Adoption of Minimalism and Reduction of Redundant Packaging More and more brands in the market are abandoning luxurious and intricate packaging designs in favor of simplicity. This includes reducing unnecessary patterns, prints, colors, and layers on the packaging, opting for simpler and minimal color combinations and single-material packaging instead of composite packaging materials to enhance recyclability. In addition to its eco-friendly nature, minimalist packaging also presents a sense of elegance, transcendence and dedication which may help establish a more unique brand image. It also reduces carbon emission by saving materials and reducing production time and costs. Furthermore, technology advancement can enhance the functionality and environmental benefits of packaging. In Taiwan, Coca-Cola introduced the first label-free bottled water called "bonaqua". They utilized laser engraving technology to imprint nutrition information directly onto the transparent bottle, while the barcode is printed on the bottle cap, reducing the need for plastic labels. Some companies also used QR Code on packaging to replace physical users’ manuals and promotional leaflets for reducing paper and energy consumption even further. 2. Adoption of Eco-friendly Materials Due to its nature, plastic materials can take an estimated 400-500 years or more to decompose naturally. The plastic packaging only adds to the burden of landfills, which is inconsistent with the principles of sustainable development. Addressing this issue, many companies have been investing additional resources in researching and adopting biodegradable packaging materials. These materials are expected to become the mainstream in the market, significantly alleviating the severe environmental impact caused by plastic products, in the future. The Kraft Heinz Company (Heinz), a well-known ketchup manufacturer that accounts for 30% of the global market, officially announced in 2022 that it will cooperate with Pulpex, a recycled packaging company, to jointly develop recyclable paper ketchup bottles. The process will utilize 100% recycled paper pulp, which has the dual benefit of being recyclable and reusable, as well as suitable for composting. What are the hot popular eco-friendly packaging and utensil materials on the market? Paper Paper is one of the most commonly used eco-friendly materials for making food containers. However, paper food containers often consist of a thin layer of plastic film to achieve water and oil resistance which makes the recycling process more complex due to the removal process of the film.  Moreover, there are concerns that these containers may release plasticizers which are harmful to human. Yet, advancements in food technology have significantly improved the safety of paper containers. Based in Sweden, the multinational food packaging and processing company, Tetra Pak, has utilized FSC-certified papers and adopted plant-based polyethylene (PE) film with "Bonsucro Certification" for their new packaging design. This transformation guaranteed 100% recyclability. In Taiwan, the first plant-based packaging with recycled “biopastic” has been developed by Tetra Pak Taiwan and I-Mei Foods by adopting FSC-certified papers and PE components with "Bonsucro Certification". The Nippon Design Center in Japan also introduced the concept of "Easily Disposable Lunch Box" which is made from a single material. Consumers can simply fold the box along the creases and dispose of it after consuming the meal without the need for sorting, making recycling even more convenient. The lunch box is divided into two parts, a lid and main body, with the body being folded from a single sheet of paper, which minimizes risk of leakage of liquids. Although the inner layer does not consist of a coating, the special paper material used in the lunch box is still resistant to water and oil. Plant Fibre Plant fibre containers are primarily made from natural and plant fibre. The production process will not release any harmful substances and the containers can naturally decompose which makes them eco-friendly and aligned with the universal principle of sustainability. Furthermore, plant fibre has a higher density which is excellent for storing food due to higher heat and cold resistance when compared to traditional paper containers, allowing easy maintenance of food temperature and prevention of food leakage. In general, plant fibre containers can withstand temperatures ranging from -20°C to 120°C. They can therefore be directly heated in a microwave and stored in a freezer. However, if the temperature and humidity of the food are too high, there is a possibility that the container may soften or deform as water vapor may be trapped inside the container due to its high density nature. Therefore, it may not be an ideal option for containing soup or soup noodles. (Photo Source：Taipei Walker) Non-toxic and Sustainable Plastic With technology advancement and increasing awareness on sustainability, many companies have allocated extra resources to develop new eco-friendly materials, and from that, “Tritan” emerged. Tritan is an non-toxic and eco-friendly plastic that is 100% recyclable which has been certified by FDA and passed other tests in Japan, Canada and Europe. It is also proven to be harmless to human. What's even more special is that Tritan is more heat, wear and shock - resistant than other eco-friendly materials. Not only can it be reused, it can also be applied in making food utensils, water containers and baby products. The only disadvantage is that the cost of Tritan is higher than other traditional materials, making it difficult to be widely used in the F&B industry in the short run. McDonald's in France is one of the first chain fast food restaurants that introduced Tritan. In response to the local government requirements that restaurants with more than 20 seats must provide customers with reusable and washable food utensils and containers to replace disposable products, McDonald's in France decided to make a new series of eco-friendly tableware and containers from Tritan. During the production process, McDonald's specially added small ventilation holes on the fries box to prevent the situation where the fries become soft due to water vapor, thereby retaining the original flavour and quality of the food and hence enhancing customer satisfaction. Eco-friendly tableware has been developing rapidly. Restaurants can choose suitable tableware according to their operational needs and budget. Despite its higher costs,  eco-friendly tableware are beneficial to environmental conservation and social sustainability. When implementing the Amendment Bill, the HKSAR Government can consider enhancing the support for the F&B industry, such as financial assistance or subsidy in the transitional period, to ease their operating difficulty and prevent restaurants from passing on the extra costs to consumers. Furthermore, it is beneficial for the HKSAR Government to take forward the promotion and reward schemes in order to raise the environmental awareness of the citizens and enhance the recognition of the policy. Last November, the third “Plastic Free Takeaway, Use Reusable Tableware” Campaign was rolled out by the HKSAR Government. Customers can receive stamps for takeaway orders by opting out disposable cutlery at participating eateries with “Plastic-free Rewards” mobile APP. After collecting certain numbers of stamps, customers can redeem complimentary offers or gifts provided by eateries or GREEN$ for redeeming daily necessities. The scheme not only encourages the public to bring their own tableware, but also reduces the cost of purchasing eco-friendly disposable tableware for restaurants in the long run. I believe that through the collective efforts of all sectors of society, Hong Kong will be able to realize its green vision of becoming a healthy, livable and sustainable city in the near future. If you would like to know more about how FOODIVAL (restaurant procurement and inventory management system) can help improve your restaurant’s operational efficiency and cost control, please contact us here.

On January 24th, Foodival hosted a seminar aimed at empowering F&B businesses with effective marketing strategies and cost optimization techniques. The event featured two expert speakers who shared practical insights and valuable tips with an engaged audience, covering a range of topics to help attendees enhance their restaurant businesses. The seminar kicked off with a presentation by F&B Marketing strategist, Marcus Teoh. Teoh delved into various aspects of effective marketing, providing attendees with actionable strategies to turn connections and followers into loyal customers and advocates. He emphasized the power of the "food taster" strategy, which involves offering free samples or trials to generate interest and build trust among potential customers. Teoh highlighted that a positive experience with a free sample can create a personal connection, leading to customer loyalty and positive word-of-mouth marketing. He also stressed the importance of planting brands into customers' minds through consistent branding and messaging across different touchpoints. Teoh further discussed the value of collaborating with influential individuals, such as Key Opinion Leaders (KOLs) and community leaders, to expand the reach and impact of marketing efforts. Leveraging the credibility and influence of these individuals can help businesses gain exposure and attract a broader audience. Teoh also emphasized the significance of online reviews, particularly Google reviews, as a powerful tool for generating awareness and building trust. He highlighted the importance of actively managing and responding to reviews to maintain a positive online reputation. To provide a strategic framework, Teoh introduced the AIA marketing principle—Awareness, Interest, and Action. He explained that creating awareness requires utilizing social media platforms effectively and encouraging word-of-mouth marketing by initially inviting friends and family to experience the offering and share their positive experiences. Teoh stressed the importance of market research to better understand the target audience for different types of restaurants and the specific food they provide. By understanding customer preferences and needs, businesses can tailor their marketing efforts to generate interest and engagement. Finally, Teoh emphasized that the focus should be on providing value to customers rather than solely considering revenue and profits. A dozen satisfied customers who become advocates can have a significant impact on promoting a restaurant. The second part of the seminar featured Cheah Weoi Ping, the Country Manager of Foodival, who provided valuable insights into cost optimization and operational efficiency. Cheah introduced Foodival, a procurement and inventory system designed specifically for the F&B industry. He explained how Foodival streamlines and systemizes operations, ultimately helping businesses cut down on food costs. Ping discussed the challenges of managing costs when the costs of goods sold increase faster than sales growth. He showcased how Foodival's features and functionalities enable businesses to effectively manage these cost fluctuations. By leveraging the system's capabilities, such as analyzing purchase data and identifying cost-saving opportunities, F&B businesses can optimize their operations and increase profitability. Furthermore, Cheah highlighted the importance of preventing unmatched-payment to suppliers. He demonstrated how Foodival's catchweight tracking feature ensures accurate measurements and prevents financial losses due to discrepancies in weight-based purchases. By closely monitoring supplier performance and comparing it against monthly sales, businesses can make informed decisions and maintain a healthy contribution margin. One of the key benefits emphasized by Cheah was the time-saving aspect of Foodival. He explained that front-line staff, who traditionally spend a significant amount of time on procurement activities, can benefit from the system's streamlined processes. With Foodival, what used to take hours can now be accomplished within minutes, freeing up valuable time for staff to focus on other critical aspects of their roles. Following the insightful presentations, attendees enjoyed a round of refreshments and had the opportunity to engage in networking sessions with fellow industry professionals, fostering connections and knowledge sharing. Overall, the seminar proved to be a valuable resource for industry professionals seeking to thrive in the competitive F&B landscape. By implementing the strategies discussed by Marcus Teoh and leveraging the cost optimization features of Foodival, businesses can enhance their marketing effectiveness, drive customer engagement, and increase profitability.

憑著專為餐飲業而設的貼心功能和專業的客戶服務，FOODIVAL 成功於上年「衝出香港」，進軍海外市場，在新加坡獲得首位連鎖港式餐廳客戶。為進一步向海外客戶推廣餐飲業的數碼轉型策略，FOODIVAL 聯同國際知名網絡營銷專家 Marcus Teoh 於上星期三 （1月24日）在馬來西亞吉隆坡舉辦了一場「餐飲業創新營商」講座，為 FOODIVAL 拓展海外餐飲市場打響「頭炮」！活動吸引超過 30 多家企業參與，反應熱烈，反映海外市場對提高餐廳管理效能的解決方案之需求。 是次講座主要分為兩部分。先由網絡營銷專家 Marcus Teoh 為參加者介紹一系列餐飲業推廣策略。Marcus 深入探討何謂有效營銷，並在各個層面為參加者提供可行的建議，協助餐廳將人脈和網絡追隨者轉化成忠實顧客。他特別強調了「試食者」策略的重要性，即為潛在顧客提供免費的產品樣本或餐飲體驗，從而激發他們的興趣，並建立互信關係。Marcus 更指出「試食者」策略有助品牌與潛在顧客建立獨特的連結和情感，從而培養客戶忠誠度，更有利於實施正面的「口碑營銷」策略。透過在不同的接觸點上保持一致的品牌形象和資訊，餐廳能夠將品牌植入客戶心中。 Marcus 進一步討論與具影響力人士合作的價值，包括關鍵意見領袖（KOL）和社區領袖等，從而擴大品牌和口碑營銷的影響範圍。適當地運用這些人士的影響力不但可以幫助餐廳增加曝光率，更可以擴大客戶群。 Marcus 還強調了網上評論對餐廳建立口碑和提升知名度的重要性，而 Google 是餐廳必須學會好好運用的重要營銷工具 。積極管理和正面回應顧客的評論有助餐廳維持良好的品牌聲譽，從而吸引更多新客戶。 此外，Marcus 更為參加者提供更具體的策略框架，介紹了「AIA」 網絡營銷原則 - 意識（Awareness）、興趣（Interest）和行動（Action）。他指出創建「意識」的方法包括有效利用社交平台，鼓勵口碑營銷等，並建議餐廳從個人社交圈為中心開展推廣，邀請朋友和家人分享他們的正面體驗和感受，從而建立口碑，擴大餐廳的知名度和客源。餐廳也可以透過市場調查去了解不同類型的餐廳的主要受眾群，以及他們所提供的特定餐飲體驗。通過深入地了解顧客的喜好和需求，餐廳可以量身定制其營銷策略，提升品牌吸引力。最後，Marcus 建議餐廳應該將重點放在為顧客提供價值上，而不僅僅考慮餐廳的收入和利潤。因爲只有讓顧客感到滿意，才能使他們成為你的忠實「回頭客」，甚至成爲你口碑營銷策略中的重要一員。 講座第二部分由 FOODIVAL 的區域經理 (馬來西亞) Weoi Ping 介紹 FOODIVAL 餐廳採購及庫存管理系統的獨有功能如何協助餐廳有效地簡化營運流程、控制食材成本以及提升整體利潤。Weoi Ping 特別强調餐廳應該留意過度支付供應商的問題，並即場展示 FOODIVAL 的「抄碼」功能。「抄碼」功能協助餐廳準確地記錄收貨時食材的實際重量，避免因重量不符而導致食材成本增加的情況。餐廳更可以通過系統評估供應商的表現，並比較每月的銷售和採購成本，從而改善採購及營銷策略，提升利潤。 此外，Weoi Ping 也分享了 FOODIVAL 系統的最大優點之一 - 節省時間。在沒有系統的情況下，前線員工需花費大量時間處理餐廳採購工作，包括整合訂單、管理庫存水平、與供應商往來溝通等。在引入 FOODIVAL 後，以往需要花費數小時的才能完成的工作現在只需幾分鐘即可，大大節省工作時間，提升效率，讓員工能夠專注更關鍵的管理或客戶服務工作。為了讓參加者更具體地了解 FOODIVAL 的操作和好處，Weoi Ping 更預先準備了現有客戶的成功個案分析，並即場示範餐廳在使用系統前後的日常採購和計算損益的情況，充分展示 FOODIVAL 如何將繁複的人手作業和數據分析工作自動化。 分享會結束後，FOODIVAL 準備了精緻茶點供參加者享用。期間，更有不少餐廳向我們的講者提問，更有部分表示有興趣預約更深入的系統咨詢。鑒於是次活動的評價十分正面，參加者可以透過 Marcus 和 Weoi Ping 所分享的數碼策略和系統功能改善其營銷及管理效能，長遠有助提升利潤。未來，我們將會繼續與不同的夥伴合作，為海外的客戶帶來更多驚喜！