KFC Thailand’s Post

In this personal assignment, I completed a market survey on KFC, mainly based on the differences between KFC in Malaysia and the United States. Personally, after kfc entered Malaysia, it seems to have changed from fast food to a more family-friendly restaurant, you can see a lot of family meals and children's meals in Malaysia. In terms of decoration, KFC in Malaysia is also more in line with the cultural tradition of Southeast Asia, and the menu also combines the local food culture -Nasi lemark, there are also Malaysian-style spicy fried chicken. In general, through in-depth investigation of the differences between the two, I found that both in the market positioning, decoration, packaging. In general, all differences are based on cultural differences.

Attended another successful ‘Future Menus’ conference in Kuala Lumpur last week, I enjoyed the interactions with 200 food service customers and the buzz of the event.   Sharing with you all some key take-aways: --Applications of the trends will decide how much we can act on the trends. Lots of them already exist, it depends on how we interpret them into menus by playing with ingredients, flavors, cooking techniques, etc. to attract consumers or solve restaurant’s pain points. --Embrace partnership to scale up: to bring impact from the trends, it will require more like-mindedness and believers. --Corporate chef’s roles are evolving in the digital era: storytelling and business acumen are important competencies to interpret three levels of brands in a B2B setting- product brand, service brand, and corporate brand.  We are blessed to have strong in-house chef teams in Unilever Food Solutions Malaysia and around the world !   On a final note, I am grateful to our partners in attendance at the event - FrieslandCampina Professional, Le Cordon Bleu, La Juiceria Superfoods Sdn Bhd, Sunway XFarms.   Download the full report from the link: https://lnkd.in/gwKSENyU   #FutureMenus #Chefmanship #UniquelyUnilever   Dhillon NG Mihira Kulatunga Michelle Chong Fionn Liew Sheryl Lee Bernard Cheang Ghazali Nur-Syarima Elgin Chew Hadzrin Mohd Andy Ang Angel Low

Over a delicious Indonesian meal at Cumi Bali, our Singapore team gathered over recent victories and personal stories. As the team might all agree - it is arguably the best Indonesian restaurant they have been to! A true driving force behind our achievements and the #foodie culture in our Singapore office, we look forward to discovering what makes the #rakkardigital culture unique! #RakkarDigital #Digitalassets #Custodian #QualifiedCustody #AlternativeInvestments #InstitutionalInvesting #institutionalinvestors #cultures

🌟 Let's Talk About Tipping in Malaysia! 🌟 I believe we can do more to show appreciation for the fantastic service we receive in our restaurants, cafes, and shops. A small tip can go a long way in acknowledging hard work and dedication. Let’s make it a habit to recognize those who serve us with a little extra gratitude. What are your thoughts on tipping culture here? Share your experiences below! 💬💖 #TippingInMalaysia #AppreciateService

It's been a while since I put down my thoughts so this post is about 2 things I hold close to my heart - training and F&B. I dropped by a new spot in PJ today after a heavy lunch with friends. The F&B scene in Malaysia is continuously transforming and this new place host a dozen F&B outlets on an old factory site. So I went into one of these outlets and started to place an order. The crew of this place which had only opened for 2 months were young individuals who not only displayed patience but were also very knowledgeable in their menu. I wanted a beverage but didn't want a coffee at that time. I looked at their menu and couldn't make up my mind. They didn't try to push their most high margin drinks to me but waited for me to make my choice. When I enquired about their hot chocolate, she was quick to explain to me that they use a high quality chocolate and that it came with oatmilk. Being a traditionalist when it came to my beverages, I was a bit disappointed that it was not with milk so I asked if it was possible to make it without milk as I told them I didn't believe in milk that don't come from a cow. Instead of just taking my request, she and another colleague proceeded to try to talk me out of my decision that the chocolate is too strong to have without milk. The experience would be different and that I should just try it with the oatmik. Finally I agreed to it and I am glad that they stood their ground in order that I have a good experience. The hot chocolate tasted great and definitely the chocolate quality was one of the best. Where does the training come in? Well I take my hats off to the young generation taking the helm of the F&B industry. Our schooling and tertiary education is throwing out individuals who are not shy to talk to people, but future leaders who can make recommendations, stand by their products and give their customers the best experience. As this cafe was new and both the staff did not have years of experience, I knew that these attributes were either in-born or trained well in school and university. Malaysia, there is hope in the young people. Somehow, I see most of these future leaders in the F&B, perhaps I drink too much coffee ! #wownana #moe

From American Dream to Singapore's Heart: The Max's Restaurant Story 🍗🇸🇬 It began with a job offer that crossed continents, leading Raul, Dominique, and their family from the United States to the Lion City. But what started as a professional journey soon transformed into a deep love for Singapore and a fervent desire to give back. In this captivating episode, we sit with Raul and Dominique, the dynamic duo behind Max's Restaurant Singapore. Prepare for a tantalizing adventure through Filipino cuisine, from mouthwatering pancit bihon to sizzling lechon sisig and comforting nilagang bulalo. And, of course, the legendary dish that defines Max's—crispy, golden Max's Fried Chicken. Yet, this story isn't just about food - it's about the indomitable spirit of Raul and Dominique, whose boundless generosity knows no bounds. They've woven the fabric of Filipino hospitality into the heart of Singapore, serving delectable dishes, creating jobs, and supporting local livelihoods. Their love for Singapore shines through in every bite and every act of kindness. Join us as we uncover the remarkable journey of Max's Restaurant and the incredible souls behind it, making a difference in Singapore, for Singapore. 🌟🇵🇭🇸🇬 Don't miss this heartwarming episode here: https://lnkd.in/gKNBVrNp #immigrationconsultant #immigrationservices #theimmigrationpeople #successstories #permanentresidency #SingaporePR

Differentiation could 😘 be successful with effective branding.

Learn more about #fiuhospitality Professor Dr. Jinlin Zhao!

Good opportunity to grow

Embarking on a Mouthwatering Odyssey Through Malaysia! As a food enthusiast, I believe, exploring a culture is best through its cuisine. Recently, I had the extraordinary privilege to dive headfirst into Malaysia's diverse culinary scene, an adventure that tantalized my taste buds and ignited my passion for all things food. Malaysia's culinary scene offers a diverse range of street food vendors and high-end dining establishments, each with its own unique flavors and traditions. One dish that I absolutely loved was the "Lala-Masak Cili Sos." This Malaysian dish perfectly blends fresh seafood with the fiery kick of chili sauce, creating a divine explosion of flavors. What truly sets Malaysian cuisine apart is its extraordinary blend of influences from Malay, Chinese, Indian, Thai, and Javanese culinary traditions. The result? A symphony of taste sensations that tell the story of Malaysia's rich history and cultural diversity. I am sure you will agree when I say food isn't merely sustenance; it's an invitation to embrace different cultures and savor the world's incredible diversity.  #malaysia #food #diversity