An exclusive study mission for Singapore's F&B owners and leaders — behind the doors of the kitchens, factories and boardrooms turning single dishes into 1,000-store chains.
Every Singapore F&B owner is fighting the same three battles. This mission is about seeing, first-hand, how China's operators broke through them.
Rent and manpower keep climbing while margins thin. Doing more with the same headcount is no longer optional.
Chronic shortages make standardisation, automation and AI the difference between scaling and stalling.
Singapore's dining scene is crowded. Differentiation and brand strength decide who keeps growing.
Operators are turning a single dish into 1,000+ stores, building Michelin-grade multi-brand groups, and using AI, robotics and supply-chain mastery to scale fast and protect margins. The question isn't whether to learn from them — it's how soon.
Xiamen is the heart of Fujian's culinary-tech ecosystem — heritage Minnan cuisine, scaled through standardisation, supply chains and AI. Four lenses shape every visit on this mission.
Central kitchens, asset-light small-store formats, and consistent quality across hundreds of outlets.
Michelin recognition, category ownership, and turning one signature dish into a national chain.
Brand portfolios tiered across price points — multiple concepts on one operational backbone.
Robotics, CRM and loyalty, live-selling and omnichannel marketing — already at work in real kitchens.
Each day is built around a theme — from AI and innovation to supply-chain mastery — so you leave with a complete playbook, not a scrapbook of visits.
These aren't public tours. Every visit is arranged exclusively for this delegation — behind-the-scenes access to the operators rewriting the rules of F&B.
宴Minnan banquet brand plus everyday sub-brand — a masterclass in brand tiering.
猪One pork-knuckle-rice dish into a national chain. Asset-light small-store model.
豪Full supply-chain integration — from food factory to logistics to table.
临Culture-driven dining, full traceability, and AI-powered foodservice live-selling.
池CRM and loyalty, omnichannel marketing and IP brand collaborations.
畔Value combos, livestreaming and social-selling as a growth engine.
马HACCP/ISO-certified B2B canteen operations at industrial scale.
字Office tour + social commerce masterclass — how F&B brands grow on China's biggest content platforms.
From a single outlet to a nationwide chain — Huang built the brand from store expansion to a self-owned supply chain across Xiamen, Fuzhou and Hangzhou, pioneering single-portion suancaiyu and proving that category focus + standardisation + supply-chain cost control is how you scale profitably. Exactly the journey Singapore owners want to make — told by someone who's done it.
Seats are limited to keep access and networking high-value. Submit your registration and the RAS team will follow up with payment and booking details.
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