WINE&DINE Magazine - November - December 2019

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!