SEA and MM Diner Trends 13 14 14 For Myanmar: Rise of sit-in - - PowerPoint PPT Presentation

13

SEA and MM Diner Trends

14 14

15 15

For Myanmar:

• Rise of sit-in Bakeries in MM, which provide good

ambience with affordable food options.

• Value-seeking diners that are looking for restaurant

ambience but affordable cost. Opprotunity to cater to them with promotions and special sets.

16 16

For Myanmar:

• Modern take on street food– Root Restaurant and Bar, Rangoon Tea

House

• Opportunity for fusion taste with modern presentation  Curry

burger, mohingar pasta

17 17

For Myanmar:

• Not website but every restaurant establishment needs a facebook page.
• Make use of Foodie guides such as Myanmore and MyLann.
• Importance of food Presentation.  rise of amateur cafes and home bakeries

18 18

For Myanmar:

• Increasing interest in health and nutrition, but good taste remain key

criteria for ANY OOH eating. (Because home eating perceived as most healthy anyway)

• Opoortunity to create healthy options that still taste good..

19 19

For Myanmar:

• Huge Lunchbox opportunity in Myanmar. Many local chain restaurants also do

catering.

• Food delivery companies such as Yangon Door to Door started, but individual

restaurant delivery is still very common, especially when it comes to lunchbox catering.

20 20

For Myanmar:

• Importance of international brands as quality cues – Not tea but ‘Lipton Tea.’
• Choose brands that have a social aspect, especially brands that will be visible FOH.

21 21 Presentation title - insert as footer

Common Challenges faced by Myanmar F&B Operators

22 22

In the F&B business in MM…. most of the time will be spent managing CHANGE.

Presentation title - insert as footer

Food cost inflation and inconsistency of supply FOH Labour abundant, but high turnover, lack of skilled staff

• Long waiting time, inconsistent taste
• Need for constant training and retraining
• Food Safety Challenges

Non-labour related issues BOH

Internal External

23 23

Coping with a changing micro and macro environment, from an ingredient perspective

Presentation title - insert as footer

Standardise as much as

• possible. Rely on base

sauces that can be used for versatile menus, executed easily by new cooks. A trust-worthy ingredient supplier who can give consistent quality products all over the time to reduce the burden of high turnover

• f the key in-charge.

Spend enough time

• n people and basics

Attrition-proof your menu Right source, consistent source

Don’t assume, especially when it comes to food safety. Spend time to teach, educate, refresh.

24 24 Presentation title - insert as footer

Interational QSRs and Chains Rise of Local Chains – expansions and new concepts Fast growing tourism Industry Affordability is the priority Menu Variety is still the norm

The average spend on OOH eating is 10 USD Still the lunchbox culture in MM so weekends OOH eating with friends is special

Exciting yet familiar

Myanmar Diners are looking out for exciting and new menus that give them familiarity with their taste buds

#FoodPresentation

Rise of café concepts and nsta-worthy food

Health and Nutrittion

Diners pay for the nutrition concentration of the meal

Leapfrog in diner expectations over the last few years. Affordability and Better taste are not mutually exclusive.

Escalating Competitive landscape

25

Thank You. We’ll be more than happy to help out if you decide to come in.

You can go to facebook.com/UFSMyanmar to get more information

• r call +95 9459148648 to get in touch with us directly.

Presentation title - insert as footer