Webinar

Earn Bigger Revenue With A Smaller Menu

September 30, 2022 03:00 PM Asia/Singapore

As Covid-19 restrictions ease, F&B businesses can accomodate larger groups of diners. Together with international sporting events being held and televised live, businesses can use this opportunity to increase revenue by creating quick and tasty bites that appeal to diners as they watch the events in your outlet. 

In partnership with Lazada, we share recipes that are small and quick to make using plant-based ingredients that will have your diners ordering seconds from your menu. 

Furthermore, by having your own store on Lazada via their F&B solution, Deals Nearby, you can boost your brand visibility to reach millions of diners, while increasing your sales with zero upfront costs. 

What's more, sign up and join the webinar, and you can stand to win cash vouchers!

Seow Tzi Qin

Group Executive Chef, The Brewerkz Company

Currently as Group Executive Chef of the Brewerkz family, Chef Seow Tzi Qin heads up and manages 4 Brewerkz restaurants as well as 2 Café Iguana restaurants. He played an integral role in transforming Brewerkz’s traditionally American bar food and introduced his signature Asian-European style that incorporates ‘East meets West’ elements in ways to surprise and delight diners. Chef TQ was also instrumental to the successful opening of Brewerkz One Fullerton in Dec 2020 as well as Brewerkz Orchard Rendezvous in Apr 22, and curated unique signature dishes that were exclusive to each restaurant.

Roy Lim

Chef De Cuisine, Unilever Food Solutions

Chef Roy’s first introduction to the food industry was as a kitchen helper in a small bistro at the age of seventeen. Due to a lack of manpower in the bistro, Roy was tasked with setting up a new kitchen, ordering, stocktaking and handling the kitchen alone. After graduating from SHATEC Institute, he continued working full time at Swissôtel before moving on to St. Regis Singapore where he worked in a banquet kitchen and learnt how to handle big functions. He then moved on to Raffles Town Club as a Chef De Partie overlooking kitchen operations before joining Unilever Food Solutions in charge of helping customers develop their menu.

As an avid learner of the industry, Chef Roy aims to expand his culinary skills and knowledge to help him find new ways to create more exciting menus for his customers.

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