ASIA PACIFIC LEADERS ROUNDTABLE
move to Vietnam or elsewhere. Our world will continue to evolve and hospitality will
play a big part in the world economy. BM Governments will try to promote local brands, but it’s not always just about the price. Some brands – certain coffee machines, for example – are so well known they won’t be affected. Everyone wants them, both for the image and
the experience. AW Tere’s been positives and negatives. Vietnam struck a deal with the US and the projects soon picked up. Finance started flowing. But tariffs also encouraged China and other Asian countries to collaborate more closely. Tey’re making economic trades and deals – manufacturing and outsourcing – and they’re becoming a little bit more self-reliant.
MJ: Where are you seeing the most growth in the industry right now? MS For me, the focus must continue to be on customer experience, especially the last mile. Whether it’s in a hospital, a pub, or a
stadium, people want quick, quality service. BG Everybody’s probably heard that Saudi Arabia got the World Cup for 2034. Well, there are 120 hotels going in in Qiddiya
City. So that’s a big market. AB In Australia, new government builds must be electric, so equipment manufacturers have to respond. But you can’t always swap out directly – whether it’s a griddle or a charcoal fryer – and you need to manage the electrical load, so you don’t get blackouts. Tat might mean switching some things back to gas. It’s about balance.
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TN: What’s the outlook for foodservice in the short to medium term? MS I’m a glass half full guy. People will always need to eat and drink – hospitality won’t go away. Operators need us as their trusted partners, whether they’re growing,
struggling or redefining themselves. BM I am positive too, but we have to be first to learn about new tech, how AI is pushing boundaries, changing cooking methods. We
AW Some markets are picking up. We’ve got Korean developers doing mega resorts in the Philippines, four or five casinos announced in Tailand, and Vietnam and Indonesia are booming too. But the fees are low, so you’ve got to pick your work.
MJ: How is the role of the consultant evolving in your region? AW In our company we started off being operations-based, then we moved into more engineering, and then into back-of-house planning – laundry and solid waste. We even had to change the name because we were no longer just designing kitchens. Where the
trade dictates is where we go. AB As a consultant, you’re dealing with professionals with degrees, but without the experience of applying their knowledge to kitchens. You need to explain diplomatically – educate clients without offending them –
or they’ll shut the meeting down. BM I think there’s still a lot of work to do in China and here in Vietnam to show operators and factories who we are at FCSI and what we represent.
have to be one step ahead of what’s next. BG Tis conference is a good demonstration of the state of the industry. We’ve got three times as many attendees as two years ago, so people are joining the association. Tere’s so much untapped work out there, in the Middle East and Africa, for example, but
you’ve got to be hungry. AB My glass isn’t just half full – it’s overflowing. I’m blessed. I’ve met so many people who are so grateful for the service foodservice consultants provide. Te more we can promote ourselves, so people – architects, for example – know what we do, the more demand grows. And I’m just loving
the opportunities. AW I think consultants like us should be going into the hotel schools, offering internships, walking the journey with them, rather than putting them in an office and getting them to plough through tender documents. Because my concern is that we will become a geriatric industry, because young people aren’t entering. We need to show them what we do.
MJ: Thank you, all for taking part. That was a brilliant, insightful discussion.
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