To Shorter Lunch Lines and Virtual Dining
Published on 05 Nov 2019
Long queues are a pain when there is limited time for lunch. Staff canteen operator, The Wok People, has digitalised its operations and adopted technology to cut down wait time. They shared their transformation journey at the Food Services Transformation Conference 2019, organised by NYP's Asian Culinary Institute Singapore on 1 Nov 2019. This edition of the conference highlighted "virtual dining" - a set-up with no physical presence that fulfills customers' orders from what is known as "ghost kitchens". This disruption to traditional brick-and-mortar dining models was discussed by online food delivery company, Deliveroo. Also, given the growing global concerns for sustainability and food waste, NYP’s senior specialist Dr Gan Heng Hui talked about recent initiatives and technologies that can address these issues.
At the conference, NYP-ACI signed a Memorandum of Understanding (MOU) with Informa Markets to create a Learning Studio at Food&HotelAsia-Food & Beverage 2020 – Asia’s largest international food and beverage industry event. The event will be held on 31 March – 3 April 2020 at the Singapore Expo. This means that the thousands of international attendees in the food and beverage sector will be able to access NYP’s powerhouse of knowledge, experience, and industry networks through a series of seminars and workshops aimed at developing capabilities, enhancing skills and competencies, and improving productivity.