Products & Technology

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

CHEF QUITTING - HOW MANY RESTAURANTS ARE ACTUALLY READY? The night before, the restaurant was still operating normally. The next morning, a text message appears: "I am resigning starting today." Just a few minutes later, the entire system begins to suffer. The menu has to be adjusted. Shifts are disrupted. The remaining staff must shoulder the extra workload. Customers wait longer, and food quality begins to lose its stability. The worrying part does

F&B OPERATIONAL OPTIMIZATION: ARE OWNERS PAYING FOR VALUE OR FOR REPETITIVE TASKS? A question worth reflecting on for every cafe, restaurant, and establishment owner: Are you paying your chefs to create a distinctive culinary experience, or are you paying them for repetitive daily tasks such as processing, cutting, mixing, seasoning, and preparing ingredients? In a context of rising labor costs, growing competitive pressure, and customers demanding faster service speed, the F&B operational

BRC - The Leading Food Safety Standard in Europe BRC (British Retail Consortium) is one of the most prestigious food safety standards in Europe, established to ensure the quality and safety of products within the global food supply chain. This standard is particularly crucial for retailers in the United Kingdom and the European Union (EU), where requirements for quality, traceability, and food safety control are always set at an exceptionally high

HI-FOODS – A Strategic Partner for HORECA In the food service industry, speed, quality, and flexibility are vital elements for survival. Over 2,500 hotels, restaurants, and cafés across Vietnam have chosen HI-FOODS as their strategic supply partner, thanks to our quick and stable delivery capacity. HI-FOODS does not just supply food – we bring comprehensive solutions that help partners operate efficiently, improve service quality, and develop their brands sustainably. Diverse Products –