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New F&B insights 'shaped' by COVID-19 pandemic


“What will the future of dining look like in a post-COVID world?”
Hotel chain Marriot International Asia-Pacific posed this question to key F&B industry players around the region, and the answers compiled in its "Reimagining F&B: Insights From The Inside" industry report. The paper features observations on how the pandemic is reshaping the F&B scene in Asia. Some of the critical comments reported include increased usage of paper and plastic food delivery packaging. There were opinions as well on suspending self-serve buffets, hot-pot meals and communal dining to avoid COVID-19 spread. Interviewees also observed that restaurants are now focusing on getting fresh produce from local suppliers. Another F&B post-COVID challenge discussed is how F&B businesses can win the local market. How can they create unique dining and staycation experiences? Lastly, there were opinions on integrating comprehensive technological solutions as part of safe dining measures.
Bart Buiring, chief sales & marketing officer, Marriott International Asia Pacific, said the report was a collaborative effort, developed with the broad support of industry leaders from across the Asia Pacific region. He added that the paper highlights "our learnings and perspectives in our ever-important and growing F&B business".
"We are confident the report provides not just insights and information, but also conveys our optimism and belief in the restaurant and bar sector as a whole," Buiring said.
F&B players who shared their views include chefs, restaurant and bar owners such as Gaggan Anand, Emmanuel Stroobant, Vicky Cheng, Agung Prabowo and Tom Egerton. Also tapped were F&B players from top food cities in the region – Bangkok, Beijing, Hong Kong, Perth, Shanghai, Singapore, Sydney, Taipei and Tokyo. (Image from Unsplash)

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