We love to work in all sectors of the food service industry, whether it be pizza, steak, Chinese dumplings or Korean barbecue.
It is hard to believe but raw fish is now a mainstream food in most global cities today. Sushi counters have popped up in most large supermarkets in America usually operated by Koreans or Vietnamese immigrants. Conveyer belt sushi is extremely popular in London, Seoul, Hong Kong and Singapore. Even Pret A Manger offers take-away […]
I came across a recent post on bloomberg.com about a new economic lift-off for Vietnam. Vietnam was a fast growing economy for many years but economic mismanagement by the government reduced the growth rate to the 5-6% level recently and led to a loss in consumer and investor confidence. Foreign investment is pouring in again […]
We provide full market entry support in China and key Asia Pacific markets, specifically to companies in the hospitality and franchising industry. We will do everything from Business Plan development to opening the doors of company-owned restaurants as well as introducing strategic partners. Offices in Hong Kong, Sydney, Ho Chi Minh City, Shanghai, Seoul, Tokyo, Mumbai and Los Angeles.
We will perform strategic audits of existing market positions and recommend corrective strategies and action plans, such as developing a new or revised strategic business plan, evaluating supply chain inefficiencies, recommending new strategic partners and making refinements to existing concepts already operating in the market.
I recently moderated a panel discussion about the big trends happening in the foodservice industry in Southeast Asia. The attendees were mostly investment professionals from Private Equity groups. The surprising part of the panel discussion was￼ that there was little discussion about the “food” itself and more discussion about how to offset rental and labor cost inflation while meeting the consumers increasing demands for convenience. It turns out that investors are valuing the tech companies that can provide these solutions more highly than the actual foodservice operators themselves.