This World Food Day, we celebrate the innovations around the world that are transforming the way we dine, and contemplate how this will shape the future of the F&B industry

1. eden strategy institute
R E T A I L & C O N S U M E R
Recent Trends in the
Global F&B Sector
S O C I A L I N N O V A T I O N P L A Y B O O K S E R I E S

2. VAPERF&B
ESTABLISHMENT
2009 20132010 2011 2012
30%
5 - y e a r F & B s e c t o r p r o d u c t i v i t y g r o w t h
C H A L L E N G E S
• High turnover of skilled manpower and
poor service quality
• High capital and operating expenses
• Fickle tastes of consumers despite strong
food culture
• Competitive marketplace
• Low adoption of technology, research,
measurement, and benchmarking
Labour
forecastingAggregator
delivery models
Self-
servicing
Online
reservations
Central
kitchens
POS-inventory
automation
Industrial
automation
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The Food & Beverage sector needs to stay ahead of global trends,
in order to sustain and accelerate its growth trajectory
PA S T E F F O R T S
• Promote innovation and service excellence
• Upgrade manpower and HR capabilities
• Introduce new dining concepts and
celebrity chefs
• Increase awareness of productivity drive
and inspire with success stories
• Offer infrastructure support and
productivity expertise

3. F&B is in a state of rapid evolution, with constant changes in
consumer demand, new players, and ecosystem dynamics
Operations
Chefs &
Service Staff
Real Estate
Asset Owners
Technology
Providers
Non-Profit OrganizationsGovernment
Labs
Farms
Cooperatives
Services &
Entertainment
F&B Outlets Consumers
Value
exchange
Regulation
& Licensing
3P Partnerships
Cause marketing
Collaborations
Production
Technology
Standards &
infrastructure
Employment
Industry
development
Space &
Joint marketing
Logistics
Outsourced
activities
Investments &
Food security
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Talent pool
Consumption
Technology
Ingredients
Kitchen

4. ENGAGING CUSTOMERS WITH PARTICIPATORY DINING
KEY IMPLICATIONS
Increased customer satisfaction by personalizing menus
Increased Share Of Wallet by transforming waiting time into active involvement
Redesign work processes to better engage customers
Cooking class + Dining
+ Team-building at
Food Playground
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5. PREDICTING ORDERS BASED ON EYE MOVEMENTS
KEY IMPLICATIONS
Increased conversion rate with targeted on-
the-spot menu recommendations
Big Data analytics to evolve food menu Pizza Hut menu based on
eye movement analysis
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6. COOKING WITH A 3D FOOD PRINTER
KEY IMPLICATIONS
Lower stock value and reduced shrinkage
through commoditized ingredients
Perfect product standardization for
franchising
Possibility to ‘design’ a meal with a
smartphone
Open Electronics'
3D Food Printer
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7. UPSCALING FOOD COURTS INTO FOOD HALLS
Essen ‘food hall’ in Singapore gaining
popularity with its upmarket yet casual
ambience and artisanal fare
KEY IMPLICATIONS
A variety of gourmet selections in
a single location
High food quality at reasonable
operating costs
Lower entry barriers resulting in
increased competition
New rental yield dynamics with
transformed space design
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8. Novelty-seeking consumers embrace
pop-up dining at Dîner en Blanc
FROM EATING TO ‘EATERTAINMENT’
KEY IMPLICATIONS
Maximized time and utility with multi-
sensory experiences
Increased Share of Wallet
F&B as a new channel to develop cultural,
social, and artistic dining concepts
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9. BRINGING THE RESTAURANT HOME WITH PRIVATE DINING
KEY IMPLICATIONS
Human capital valued as assets instead of
cost
Reduced labour turnover with chefs
enjoying greater freedoms to experiment
Disrupted tenant-mix with shopless
modelsHome Chef and
Private Kitchen services
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10. GOING BACK TO BASICS WITH UNPROCESSED FOOD
KEY IMPLICATIONS
New food processing certifications
Emergence of innovative conservation
and packaging technologies
New avenues for market
differentiation
Use of
unprocessed
ingredients
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11. CONSUMING TO SUPPORT SOCIAL CAUSES
KEY IMPLICATIONS
F&B consumption as a channel
of expression to support social
causes
Addressing social impact beyond
financial metrics to align with
consumer aspirations
New fundraising channels and
models for NGOs
UNICEF Tap Project encourages restaurant
patrons to donate $1 or more for the tap
water they usually enjoy for free
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12. SOURCING LOCALLY WITH URBAN FARM-TO-TABLE MODELS
Farm-to-Table
production
KEY IMPLICATIONS
Decline of wholesale ingredients
Rising profits of food producers
Premium pricing and increase in
average customer spend
Growth of the urban farming
movement
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13. ACCESSING REAL-TIME INFORMATION WITH AUGMENTED REALITY
KEY IMPLICATIONS
High information symmetry challenging
product differentiation
Coincidence of F&B retail and quantified-
self technologies
Increase of digital peer recommendations
as a sales opportunityAugmented
Reality Software
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14. ‘UBER-IZATION’ OF FOOD DELIVERY
Peer-to-peer
delivery platforms
KEY IMPLICATIONS
Generational need for convenience and instant gratification
Reduced capital expenditure with on-demand P2P models
Wide customer reach without directly investing in a physical
distribution network
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15. RECYCLING FOOD WASTE TO MAXIMIZE USAGE
KEY IMPLICATIONS
Reducing food costs
Monetizing waste and reducing
shrinkage ratio
Addressing wastage and poverty
simultaneously
A community food-
waste cooking
session by Disco Soup
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16. In vitro meat culture
KEY IMPLICATIONS
Improved food security and self-sufficiency
Naturally-grown food as the new luxury
Controlled production outputs to stabilize
price fluctuations
Making food production possible in space-
constrained environments
EXPLORING LAB-GROWN FOOD SUPPLY SOURCES
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17. TAPPING INTO UNCONVENTIONAL TALENT POOLS
KEY IMPLICATIONS
Tailor job scopes, technology, work
processes and space for elders
Find unique and valuable capabilities
among the handicapped
Reduce manpower turnover and
release human potential
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18. Resource
Optimization
Mass
Customization
Affordable
Luxury
Conscious
Consumption
Mega Drivers
• Engaging customers with participatory dining
• Predicting orders based on eye movements
• 3D food printing
• Upscaling food courts into food halls
• From eating to ‘Eatertainment’
• Bringing the restaurant home with private dining
• Going back to basics with unprocessed food
• Consuming to support social causes
• Sourcing locally with urban farm-to-table models
• Real-time information with augmented reality
• ‘Uber-ization’ of food delivery
• Recycling food waste to maximize usage
• Exploring lab-grown food supply sources
• Tapping into unconventional talent pools
The Future of F&B
COOKING WITH A 3D FOOD PRINTER
Four key driving forces will reshape the current F&B sector, and offer
new opportunities for growth
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Implications
How do we balance
between providing unique
experiences, and serving
the mass market?
What thrills can we
design for everyday
consumption?
Can we use resources
more efficiently and
sustainably?
How can we positively
align the needs of
consumers with our
impact on society?

19. What we do. Eden Strategy Institute approaches the global issues of disease, poverty, illiteracy, and exploitation head-on, by
formulating strategies, models, processes, products, and designs that help our clients create, realize, and sustain quantum
profit in addressing these issues. We focus exclusively on empowering business strategies with Social Innovations that create
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Eden’s Retail & Consumer Practice. Eden is experienced in Food & Beverage, Fast-Moving Consumer Goods, White and Brown
durables, Travel and Hospitality, Wholesale and Retail Trade, as well as Lifestyle and Luxury products. Our work in this sector
ranges from training and incentives for Trade Marketing; footfall and shelf space management for Retail Marketing; store
layouts and need states for Shopper Marketing; to decision-making, and Net Promoter Scores for Consumer Marketing.
Using a mix of business-to-business, consumer, quantitative, qualitative, ethnographic, neuromarketing, and analytics
methodologies, we identify future trends and micro-segments, develop product pipelines, manage categories, build brands,
create emotions, gauge advertising effectiveness, devise retail strategies and in-store programs, and model pricing analytics,
customer loyalty, and store locations. These apply not only to restaurants, department stores, designer shops, and
supermarkets, but also to airports, hotels, libraries, museums, theatres, and trade shows – everywhere people make purchase
decisions., as well as the infrastructure, policies, and investments around them.
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purchasing drivers such as healthy living or life fulfillment, infuse computational analytics in their strategic marketing
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20. Thank you
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Contacts: Calvin Chu Yee Ming, Partner
Frederic Schmidt, Strategy Analyst
Eden Strategy Institute
T: +65 9751 5817
E: query@edenstrategyinstitute.com
www.edenstrategyinstitute.com