Products & Technology

5 FACTORS THAT DETERMINE THE SUCCESS OF AN OEM PRODUCT OEM products are increasingly becoming the choice of many F&B businesses, retailers, and food brands when they want to quickly develop their own products without having to invest in a complete production system. However, not all OEM products succeed in the market. Some products are quickly embraced by consumers, becoming an important part of the business portfolio. But there are also products

OPTIMIZING F&B OPERATIONS: HOW MUCH IS A MINUTE IN THE KITCHEN WORTH? SOLUTIONS FROM HI-FOODS WILL BE THE ANSWER Optimizing F&B operations does not only start with controlling ingredient prices or cutting personnel costs. In fact, one of the important resources that is often overlooked is time. A minute in the kitchen can mean a table of guests being served earlier, a delivery order being completed on time, or an opportunity

CONSISTENT QUALITY: THE DECIDING FACTOR FOR SUSTAINABLE GROWTH OF F&B CHAINS "What do you fear most when running a restaurant?" Not a few restaurant owners have given the exact same answer: "I'm not afraid of low sales. I'm only afraid that the quality differs from day to day." A drop in revenue can be improved through marketing, promotional programs, or menu adjustments. But once customers lose faith in the quality of the food,

HORECA RUSH HOUR: THE ULTIMATE TEST OF KITCHEN OPERATIONAL CAPACITY The HORECA rush hour is always the most stressful period for any restaurant, hotel, or F&B model. It is also the time that most clearly demonstrates whether a business's operational system is truly optimized or if it is still relying on individual experience and makeshift solutions. 18:45, guests start filling up the tables. Orders are continuously sent to the kitchen. Just a

CUSTOMERS DON’T LEAVE BECAUSE THE FOOD IS BAD – THEY LEAVE BECAUSE THEY WAIT TOO LONG What do you think drives customers to cancel orders, walk out, or never return? Is it because the food isn't good enough? In many cases, the real answer is: having to wait too long. Today, customers aren't just comparing your restaurant to the competitor next door. They are comparing your experience to every single service they use

CUSTOMERS DO NOT ACCEPT: "THIS BRANCH IS TASTIER THAN THAT BRANCH" "This branch is saltier." "Last time it tasted great, this time the quality is completely different." "The dim sum is inconsistent, some are big and some are small." If you are operating a restaurant chain or planning to expand your system, these feedbacks are probably not unfamiliar to you. The key issue is that customers do not care which chef prepared the dish, where