Did Your Seasonal Menu Actually Work? How Asian Restaurants Should Measure a Limited-Time Offer
Every October, menus across Asia change at almost the same moment. Mooncake counters come down, hairy crab arrives...
Read More
Restaurant Allergen Management in Asia: How F&B Operators Can Prevent Cross-Contact and Build Guest Trust
A guest orders a bowl of noodles and tells the server they have a serious peanut allergy. The...
Read More
Is That F&B Award Worth It? How Asian Restaurants and Food Brands Can Spot a Vanity Award
The email usually arrives mid-afternoon, between lunch and dinner service. Your restaurant, it says, has been selected as...
Read More
Food Production Volume in Asia: How Manufacturers Prove a Large-Scale Output Claim
A food factory can know that it had an exceptionally busy year without knowing, with equal confidence, exactly...
Read More
Is Your Restaurant’s Sales Data Telling the Truth? A POS Data Integrity Audit for Asian F&B Operators
Ask a restaurant owner how many plates of the signature dish were sold last year and the answer...
Read More
IWC Aquastic 单季售出16,436只大闸蟹 荣获 Asia Record 亚洲纪录认证
吉隆坡，2026年10月5日 —— IWC Aquastic Sdn Bhd 凭借2025年大闸蟹季单季售出高达 16,436只大闸蟹 的亮眼成绩，正式获得 Asia Record 亚洲纪录 认证，并获颁 “2025年单一餐厅大闸蟹最高销售量”（Highest Number of Hairy Crabs...
Read More
IWC Aquastic Sets Asia Record After Selling 16,436 Hairy Crabs in a Single Season
KUALA LUMPUR, 5 October 2026 – IWC Aquastic Sdn Bhd has officially been recognised by Asia Record for...
Read More
The New Outlet Readiness Audit: How Asian Restaurant Groups Know a Branch Is Ready to Open
A new restaurant can look completely ready and still be several weeks away from operating properly. The tables...
Read More
Stars, Rankings, Reviews, Certificates and Records: How Restaurant Recognition Works in Asia
Look at the front window of a well-run restaurant in Kuala Lumpur, Singapore or Bangkok and you will...
Read More