innovation
How Burnt Ends Embraced The Circuit Breaker With Wine, Pastries And Video Tutorials
Meat packs, video tutorials, wine deliveries and even a brand new, full-fledged bakery arm, head chef Yvette Lin rallied her team behind the popular modern Australian barbecue restaurant to trial new innovations, even in these challenging times.
Old-school Tactics and Teamwork: Alma’s Journey Towards The New Normal
The restaurant's executive chef, Haikal Johari, embraces both technology and "old-school" outreach such as flyers and phone calls to maintain a personal touch with his customers.
How Zén Used Technology to Stay Connected with Diners And Build Community
Virtual dinners and online cook-alongs gave executive chef Tristin Farmer new channels to bring his guests and his team closer together, even while physically apart.
Rishi Naleendra On Launching A New Restaurant During A Pandemic
From designing set menus and bottled cocktails to transforming a modern European fine-dining kitchen into a Sri Lankan takeaway joint during Singapore's Circuit Breaker, the chef of MICHELIN-starred Cheek Bistro shares how he adapted with courage and creativity.
My Signature Dish: James Park’s Tomatoes Seven Ways
By exploring the depth and range of a single ingredient, the chef of one-MICHELIN-starred Muoki in Seoul pushes the boundaries of his innovative cuisine.
5 Questions With Janice Wong On Creating Unique Experiences
The maven of dessert art talks about creating unique experiences at every level of a dessert empire that spans restaurants, dessert concepts, edible art experiences and a global range of confectionaries.
Innovation: The Key to a Leading Edge
Never rest on your laurels. Being innovative is about expanding on possibilities and staying ahead.
