Procurement, inventory, food costing, and the business of F&B — written for operators.
Though ghost kitchens have existed in the F&B industry for quite a long time, it is only after the COVID-19 pandemic that the concept has become increasingly popular.
When determining the price of an item on your restaurant menu, it is important that you first calculate your food cost.
Having trouble getting into the basics of quality control in your kitchen?
A menu is like a handshake. Why? It forms your very first impression of someone. It is vital for restaurants to have an attractive menu that instantly captures attention. It represents who you are, and what your resta…
Since COVID-19, off-premise dining’s popularity has surged drastically, which led to cloud kitchens becoming a current trend among restaurateurs. The expected global market of cloud kitchen is valued at $71.4 billion…
A central kitchen is a common kitchen space owned by restaurants that have multiple branches or locations. It is used to prepare parts of a meal or even complete meals which are then packaged and distributed to the re…
With Chinese New Year (CNY) just around the corner, you may already be looking for creative CNY concepts to promote your restaurant.
The Malaysian government has recently lifted the dine-in restrictions, and many restaurants are reopening their doors for diners who have received complete vaccination against Covid-19. However, many diners are still…
Amongst restaurateurs, tracking purchases, managing inventory, and monitoring kitchen’s performance in real time are a common challenge. However, most of them are not yet aware about how digitalisation is the key solu…
FK Supply is a fruits and vegetable supplier that has been using Food Market Hub for the past 6 months. The name FK is actually his father’s initials - Fui Keong. FK Supply was established in 1999 and has been supplyi…
Central kitchens, a term that many restaurateurs have gotten familiar with recently, can be quite a challenge to manage.
