CIRCLE 2025 CONFERENCE


EVENT REVIEW: Circle 2025, Hoi An, Vietnam


Te FCSI APD Conference packed plenty of learning and networking into a brilliant program, covering everything from allergens to AI


hospitality to hotel F&B trends; rapid- fire talks covering sustainability, bar development and the FCSI Educational Foundation; and panel sessions focused on challenges in foodservice design projects and collaborations between professional and allied FCSI members. Delegates enjoyed two days of insightful


presentations, moments of learning and sharing experiences. Networking lunches, coffee breaks, dinners and socializing took place across the impressive resort restaurants, bars and lounge areas. In the conference hall, delegates enjoyed


a wide-ranging program with a balance of serious insight and inspiring stories. Away from the conference hall,


Gregoire says the hall-way chats and coffee catch-ups were just as valuable. “Tose informal moments reminded me that these events aren’t just about content – they’re about connection and shared purpose,” he says. As ever in the hospitality industry, the people made the event. “Everyone showed up with the right


mindset. It wasn’t just about attending a conference, it was about contributing to something bigger,” says Gregoire. “ Te tone felt inclusive and open, and that mix of strong content with genuine hospitality created something really memorable.”


W


hen Ben Gregoire, chair of FCSI Asia Pacific took to the stage to welcome attendees from across the


world to this summer’s conference in Hoi An, Vietnam, he highlighted the importance of bringing together professionals from across the industry. “It was a real emotional high; we brought together 200 professionals from across the region and beyond. You could feel the momentum from the start,” he says. Te event, at the New World Hoiana


Beach Resort, gathered consultants, manufacturers, dealers, reps, and operators from all three regions. Te networking sessions allowed for interacting with colleagues and connecting with new friends. According to speaker Albin Chavy, regional director for strategic projects Asia Pacific


and India, Compass Group, this mix made the conference “incredibly energizing”. “It was so inspiring to connect with


a diverse group of professionals across hospitality, foodservice, and consulting, and to hear how others are tackling similar challenges from different angles. It really reinforced how much we can learn from each other,” he says.


LEARNING AND SHARING Te conference theme was Circle: Conversations on Resilience, Innovation, Collaboration, Leadership, and Evolution. Te insightful program, moderated by Foodservice Consultant's Tina Nielsen and Michael Jones, included keynote presentations on everything from AI in


PERFECT VENUE Te choice of the venue for Circle 2025 was inspired. “Te resort’s impeccable infrastructure, UNESCO-recognized cultural richness in Hoi An, and seamless connectivity to key Asia, Australia, Middle East hubs have created a unique environment for meaningful collaboration,” says Raoni Saade FCSI from RGB consultancy who travelled from Brazil to attend the conference. Circle 2025 represents a huge step


forward for the FCSI Asia Pacific Division and the consensus was clear at the closing: the future is bright. As Gregoire reflects: “Asia Pacific is no longer in the background. We’re stepping up, finding our voice, and showing the rest of the world what we’re capable of. Tere’s a real sense of community now, and that energy is only growing.”


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