Conrad Bangkok's Zero Waste Culinary Leadership

🌏 𝗩𝗶𝗲𝘁𝗻𝗮𝗺’𝘀 𝗙&𝗕 𝗕𝗼𝗼𝗺: 𝗔 𝗦𝘁𝗿𝗮𝘁𝗲𝗴𝗶𝗰 𝗢𝗽𝗽𝗼𝗿𝘁𝘂𝗻𝗶𝘁𝘆 𝗳𝗼𝗿 𝗔𝘂𝘀𝘁𝗿𝗮𝗹𝗶𝗮𝗻 𝗕𝘂𝘀𝗶𝗻𝗲𝘀𝘀𝗲𝘀 🇦🇺🍽️ Vietnam’s food and beverage market is booming, valued at US$27.3B in 2024, growing nearly 17% YoY, driven by young, urban consumers and a hunger for modern dining experiences. 𝗙𝗼𝗿 𝗔𝘂𝘀𝘁𝗿𝗮𝗹𝗶𝗮𝗻 𝗙&𝗕 𝗯𝗿𝗮𝗻𝗱𝘀, 𝘁𝗵𝗶𝘀 𝗺𝗲𝗮𝗻𝘀: 🚀 𝗛𝗶𝗴𝗵-𝗴𝗿𝗼𝘄𝘁𝗵 𝗽𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹: Quick-service restaurants, cloud kitchens, and delivery platforms are expanding fast. 🌟 𝗣𝗿𝗼𝘃𝗲𝗻 𝘀𝘂𝗰𝗰𝗲𝘀𝘀 𝗳𝗼𝗿 𝗳𝗼𝗿𝗲𝗶𝗴𝗻 𝗽𝗹𝗮𝘆𝗲𝗿𝘀: Brands like Jollibee, Haidilao, and Mixue are achieving exceptional growth. 🍏 𝗖𝗼𝗻𝘀𝘂𝗺𝗲𝗿 𝗮𝗹𝗶𝗴𝗻𝗺𝗲𝗻𝘁: Vietnamese preferences for premium, sustainable, and digital-first dining match Australian offerings. 🏗️ 𝗦𝘁𝗿𝗮𝘁𝗲𝗴𝗶𝗰 𝗺𝗮𝗿𝗸𝗲𝘁 𝗲𝗻𝘁𝗿𝘆: Improved infrastructure, supportive policies, and openness to foreign investment make Vietnam a natural hub for expansion. 📖 Discover how your business can thrive in Vietnam’s evolving F&B landscape. 𝗥𝗲𝗮𝗱 𝘁𝗵𝗲 𝗳𝘂𝗹𝗹 𝗮𝗿𝘁𝗶𝗰𝗹𝗲 𝗵𝗲𝗿𝗲: https://lnkd.in/gXAnZ-Jj #VietnamBusiness #FandB #AustralianInvestors #TradeOpportunities #QuickServiceRestaurants #CloudKitchens #SoutheastAsia #BusinessGrowth #FoodTech

🌏[𝐌𝐚𝐫𝐤𝐞𝐭 𝐈𝐧𝐬𝐢𝐠𝐡𝐭] 𝐕𝐢𝐞𝐭𝐧𝐚𝐦’𝐬 𝐅&𝐁 𝐌𝐚𝐫𝐤𝐞𝐭: 𝐖𝐡𝐞𝐫𝐞 𝐆𝐥𝐨𝐛𝐚𝐥 𝐁𝐫𝐚𝐧𝐝𝐬 𝐓𝐡𝐫𝐢𝐯𝐞 Vietnam’s food & beverage industry is booming – and foreign chains are cashing in on the growth! 🚀 From hotpot to fried chicken and bubble tea, international names are winning big while local tastes evolve. Here are 6 key insights from [Vietnam Briefing, Dezan Shira & Associates]: ➡️ Rapid market growth 📈 ➡️ Foreign brands on fire 🔥 ➡️ Young consumers drive demand 👩🍳👨🍳 ➡️ New business models & delivery expansion 📲 ➡️ Regulatory & sustainability pressures 🌱 ➡️ Tradition meets modern dining 🇻🇳✨ ⚡ Swipe through the carousel to see what’s fueling this growth and shaping Vietnam’s F&B future! Full article here: https://lnkd.in/gXAnZ-Jj

Hospitality is on the ROLL. Diners now demand stories on a plate, purpose-driven flavors, and resonating experiences. The most powerful trends I see transforming our kitchens: **Hyper-Local & Foraged** Wild greens and native grains telling terroir-driven stories. **Zero-Waste Luxe** – From skin to seed, elegant plating meets full-circle sustainability. **Smart Kitchens & AI Menus**: Predictive analytics are slashing waste and sharpening margins. **Global Mash-Ups** – Singapore laksa with Italian burrata, Himalayan ferments with Nordic smoke. **Functional & Gut-Friendly**—Moringa, kombucha, and probiotic ferments are moving from fad to norm. But behind the glamour lies the real fire: **Supply-Chain Tangles** – Delivering hyper-local consistency without blowing costs. **Talent Crunch** is training chefs who can forage a forest and code a combi oven. **Cost vs. Creativity**: Controlling food costs while promoting Michelin-worthy innovation. These aren’t roadblocks; they’re the testing grounds for tomorrow’s culinary leaders. My perspective With nearly three decades of Culinary global Escapades across 157 countries, five continents, and seven passport books thick, my Journey from the US, UK, India, Sri Lanka, Nepal, Bali, Japan, Hong Kong, Singapore, the Middle East, and several high-intensity years with Cruise Lines has shaped me into more than a chef. I design and develop brands that don’t just launch; they lead. From scaling award-winning QSRs in Goa and restaurants in Sri Lanka to creating Ayurvedic wellness cafés in Bali, I thrive on turning bold ideas into profitable, enduring hospitality icons. Hospitality is at an inflection point. I call out to my fellow master chefs and industry culinary trailblazers: which trend will redefine your kitchen next year? Let’s share insights and future-proof the craft we love. #TrendingCuisine #CulinaryInnovation #HospitalityLeadership #ChefRohanParish #FoodFuture #ZeroWaste #SmartKitchen #PlantForward

🌏 Yo-Kai Express Expands to Thailand 🇹🇭 — Partnering with Foo Foo Asia MAMA, and SAPPE to Shape the Future of AI-Powered Dining We are thrilled to announce Yo-Kai Express’s expansion into Thailand through a strategic collaboration with Foo Foo, a young and energetic Thai startup revolutionizing AI-powered dining. Together, we are introducing a new era of smart, unattended food solutions designed to deliver freshly cooked meals and beverages in under 90 seconds . At VEND ASEAN 2025 in Bangkok, Yo-Kai Express joined hands with Foo Foo, along with Thailand’s most iconic partners — MAMA, the country’s leading instant noodle brand, and SAPPE, a global innovator in functional beverages — to showcase the next generation of AI-driven vending technology. Through this partnership, Foo Foo will spearhead Yo-Kai’s expansion in the Thailand market, while Yo-Kai Express empowers local F&B brands like MAMA and SAPPE to export their products to international markets. With our global network across airports, hospitals, universities, and urban centers, Thailand’s culinary creativity will now reach consumers in the U.S., Japan, Singapore, and beyond. By combining Yo-Kai’s cutting-edge technology, Foo Foo’s local resources and market expertise, and the strength of iconic Thai brands, we’re redefining 24/7 convenience dining and opening new growth opportunities for Thai food and beverage innovation on the global stage. The future of dining is AI-powered, borderless, and delicious — and it’s happening now. #YoKaiExpress #FooFoo #Thailand #AI #FoodTech #MAMA #SAPPE #Robotics #SmartDining #GlobalExpansion

🍽️ When was the last time a corporate lunch actually surprised you? Living Menu knew buffets weren’t cutting it. Instead, they crafted chef-led dining journeys where every dish carried a story — seasonal produce, cultural inspirations, even company milestones woven into menus. The results spoke volumes: over 5,000 employees across Singapore experienced a Living Menu event last year, with HR teams reporting higher engagement scores in post-retreat surveys. We framed this as part of Singapore’s experience economy, landing them in business media as the future of corporate dining. 👉 Proof that even lunch can be a culture strategy. #AlphaWins #FoodInnovation #WorkplaceCulture #PRWithHeart

From the kitchens of Paris to India's dynamic dining scene – Chef Shriram Rajendran's culinary journey is reshaping how we think about modern Indian cuisine. In our exclusive interview, Chef Shriram opens up about how his international experience in Paris fundamentally changed his approach to cooking. But here's what caught my attention: he's not just bringing French techniques to India – he's creating something entirely new by elevating local ingredients with global perspectives. The conversation dives deep into India's evolving foodscape, where traditional flavors meet contemporary innovation. Chef Shriram shares fascinating insights on building diverse kitchen teams, the power of storytelling through menus, and why collaboration is becoming the secret ingredient in India's hospitality renaissance. What's particularly striking is his perspective on mentorship and how the growing appetite for innovative dining experiences is pushing Indian chefs to think beyond boundaries. For anyone in hospitality wondering how international exposure can transform local cuisine, this interview is packed with actionable insights. Chef Shriram's approach to bridging cultures through food offers a blueprint for the future of dining in India. The hospitality industry is hungry for leaders who can navigate both tradition and innovation. This conversation delivers exactly that. #Hospitality #IndianCuisine #ChefLife #CulinaryInnovation #FoodTrends #HospitalityLeaders #RestaurantIndustry #CulinaryArts #FoodCulture #HospitalityProfessionals

 🍜Vietnam Street Food & QSR 2025 — Tradition Meets Digital Walk down a busy street in Hanoi or Ho Chi Minh City and you’ll smell phở, see bánh mì carts, and right next door a Jollibee filled with students. Street food is still the soul of Vietnamese dining, but quick-service restaurants and delivery apps are reshaping daily eating habits. 📑 Insight Asia’s 2025 report values Vietnam’s F&B market at $24.6B, with street food at $8.3B and QSR at $4.1B. Growth tells two stories: street food rising slowly at +3.2% YoY, while QSR climbs faster at +7.8%, driven by urbanization and a growing middle class. 👥 Habits are strong. 92% eat street food monthly, averaging 4.8 times a week. Gen Z leans heavily into fast food at 86%, while Gen X stays loyal to traditional vendors at 96%. Noodles (86%), bánh mì (82%), rice dishes (78%), and grilled foods (52%) are the top picks. Taste, price, and convenience explain the pull, but hygiene and ingredient quality remain concerns. 🏪 On the brand side, Jollibee leads with 58% usage thanks to local menus and affordability. KFC dominates in major cities, McDonald’s grows at +12% YoY, and Pizza 4P’s stands out with the highest loyalty scores despite smaller reach. 📦 Delivery has changed everything. Grab and ShopeeFood hold more than 80% of orders, with users averaging 7–8 per month. Today, 72% of consumers expect delivery quality to match dining in. 💡 Why it matters: Vietnam’s dining future is hybrid. The brands that win will bring together local flavor, social experience, and seamless digital convenience. 💬 Do you think Vietnam’s future will lean more toward street food culture or QSR convenience? 📌 Vietnam Street Food & QSR Market 2025 — Insight Asia #VietnamFNB #StreetFood #QSR #FoodDelivery #ConsumerTrends #Ecommerce #GenZ #VietnamMarket #DiningTrends #FoodTech #SocialCommerce

Our FutureFWD – Hospitality, Food & Beverage conference came to a close with an inspiring final session: “Sipping on Sustainability: A closer look at the world’s first closed-loop packaging technology for premium spirits and wine — what inspired the journey, the realities of advocating for change, and what the future holds.” Presented by Paul Gabie (CEO, ecoSPIRITS) and moderated by Debbie Yong (Founder, Atypical Media), the session spotlighted the innovation and purpose driving ecoSPIRITS—a circular economy technology company pioneering the world’s first low-carbon, low-waste packaging for premium spirits and wine. Delegates gained invaluable insights into the company’s journey, the challenges of championing industry-wide change and the role stakeholders across the sector can play in advancing this sustainability mission. A heartfelt thank you to all delegates, speakers and partners whose participation and expertise made FutureFWD truly exceptional. We’re excited to share that FutureFWD will return on 21–24 April 2026 at Singapore Expo. Mark your calendars for what promises to be another dynamic gathering of hospitality innovators and thought leaders! FutureFWD – Hospitality, Food & Beverage is brought to you by Saladplate.com, in partnership with Food & Hospitality Malaysia (FHM) - Official. Save the date: https://lnkd.in/ghHb5hEt #Saladplate #FutureFWD #InformaMarkets

Yesterday we visited Fine Food Australia at the International Convention Centre Sydney (ICC Sydney), and the future of food retail and hospitality is looking delicious! 🚀 From plant-based innovation to tech-driven dining, the expo was packed with ideas reshaping how we eat, shop, and serve. Here are 5 trends that caught our eye: 1️⃣ Healthy snacking goes mainstream: Freeze-dried fruit and guilt-free bites are turning “better-for-you” into everyday staples 2️⃣ Functional & wellness drinks and snacks: From Korean pear “hangover tonics” to adaptogenic sodas, beverages are being marketed as self-care on-the-go 3️⃣ Plant-based (and even lab-grown) proteins: Flexitarian menus are expanding fast, with cultivated meat now officially approved in Australia 4️⃣ Hospitality tech & automation: QR ordering, robotics, and AI-powered kitchens are here to cut costs and elevate guest experience 5️⃣ Sustainability & local storytelling: Diners want to know the story behind their food: who grew it, how it was made, and the impact it leaves behind. For brands, retailers, and hospitality pros, these trends can be essential insights of where consumers are heading. What do you think about these trends? Are they limited-edition flavours, or here to stay? #finefoodaustralia #foodtrends #hospitality #foodinnovation

The Fusion of the Seas Our client’s vision was ambitious: to open two Japanese restaurants at the Diamante Hotel in Calpe. One larger and more informal, designed for volume. Another more exclusive, with the aspiration of achieving a Michelin Star. The challenge was to create a concept capable of uniting both spaces, appealing to different audiences, and working across all seasons. We turned to the idea of fusion, not just in gastronomy, but between seas and cultures. The Levante Sea meets the Sea of Japan: a fusion of products, landscapes, and traditions. From this concept, two names were born: Onami: combining the word “wave” in Valencian and Japanese, representing the purest essence of the sea. Amas: inspired by the Japanese women divers who search for the finest seafood. The outcome has exceeded expectations: 4.8 rating on Google Maps and 9.1 on The Fork More than 160 reviews in just a few months Higher average ticket value than forecast A successful takeaway concept launched under Amas Two restaurants, one shared story: the fusion of the seas. At Erretres, we create brand concepts that connect strategy with experience. If you are looking to transform your idea into something with real impact, get in touch with us: https://lnkd.in/eKWB-G5G