WINE&DINE Magazine - November - December 2019Add to Favorites

WINE&DINE Magazine - November - December 2019Add to Favorites

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In this issue

In the last 10 years the Food and Beverage (F&B) industry has evolved significantly. Technology, e-commerce, and social media have created new markets—and changed the way we eat and live. Imagine a world without Deliveroo, GrabFood, RedMart or Chope. It’s probably hard to do. Yet these advancements all happened within the last decade. If new innovations are being born this quickly today, what will the next decade—the 2020s—have in store for us? What will the unicorns of the next decade look like and how will they change our lives? As the last chapter of 2019 comes to a close, we look back on some of the innovations and trends that have impacted businesses and consumers, and more importantly, attempt to answer the question that everyone has at the back of their mind, “What’s next?” Read all about how online food delivery service providers changed the habits of diners and the way restaurants do business (p54), and how consumers’ demand for transparency and growing awareness of food sustainability have spurred food companies and entrepreneurs to think out-of-the-box, offering solutions like plant-based faux meat, a zero-waste shopping platform, and more (p58). Find out what industry luminaries like Desmond Lim from Les Amis Group, Petr Raba from Marriott International Asia Pacific, and Peggy Chan of the new Nectar in Hong Kong have to say about how the F&B industry may pan out in the new decade (p65). From what we gather from industry leaders, cloud kitchens, and using Artificial Intelligence (AI) to enhance consumer experience are just some of the things to come. And if the predictions come even partially to fruition, the next 10 years look set to be exciting for the industry. Stay tuned and prepare yourself for what comes next. Enjoy this issue!

WINE&DINE Magazine Description:

PublisherWine & Dine Experience Pte Ltd

CategoryFood & Beverage

LanguageEnglish

FrequencyBi-Monthly

THE LIVING LEGACY

Wine & Dine’s credible editorial has been the cornerstone of making the publication the definitive magazine for gourmands for the past 32 years.

In its latest reiteration, the magazine is a bi-monthly amalgamation of well-researched, long-form articles on food culture and how what we eat continues to shape the world we know.

Each issue takes on a universal theme that is a reflection of the current climate of the F&B industry and beyond, and includes interviews with the chefs and vintners you should be keeping an eye out for.

It's published alongside the magazine's website—www.wnd.sg—where you'll find the latest news from the region and abroad.

Being a gourmand means we appreciate good food no matter where it comes from; expect to see Michelin-starred restaurants of international acclaim featured alongside veterans of traditional food and a new generation of chefs dabbling in experimental, genre-defying cuisine.


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