Introduction: The Barista's Balancing Act between Dairy & Vegan Milk The modern Hong Kong diner expects choice . Offering traditional dairy is standard, but the widespread adoption of vegan milk  (especially oat and soy) means alternatives are no longer a niche—they are a customer expectation. This shift presents a dual challenge for F&B operators: how to manage the complexities of separate inventory, potential spoilage, and fluctuating costs  while maintaining the quality ex

This post is designed to help your customers—restaurants, cafes, and food service operators—stay ahead of the curve and make smart purchasing decisions as they close out 2025 and prepare for 2026. 🔥 1. Affordable Premium Dining Trend:  Diners want upscale flavors at mid-range prices. Think truffle pasta under HK$150 or Wagyu sliders in casual settings. Restaurant Focus: Curate menus with high-impact ingredients that offer perceived luxury. Negotiate with suppliers for bulk p

Introduction: A Tech-Fueled Culinary Revolution Hong Kong's vibrant restaurant industry is undergoing a significant transformation,...