This issue ushers in the festive season of decadence and fantastic feasts with a focus on tantalising food and beverage subjects, such as the history of caviar and tips for choosing the perfect wine glass. Also, check out our feature on Gwyneth Paltrow’s inspiration behind her cookbook and why she advocates microbiotic dieting. To stay ahead in the competitive F&B industry, we also provide you the scoop on how to use social media to market your brand.

It is no secret that the Food & Beverage (F&B) industry is a tough nut to crack. In this issue, HOST delves deeper into the F&B scene to give you a fresh and fun side of this industry. So what happens when you put a home chef into a professional kitchen? We spoke to Javier Perez of Kilo Kitchen's Under Pressure series to see what does this means for the F&B scene. Our love for coffee burns brighter than ever this issue. We bring you special reports from acclaimed barista Danny Pang as well as Blocs Inc Specialty Coffee and the people behind Gentlemen's Coffee. Not forgetting the hot and upcoming F1 night race, we paired F1 racers with various hotels to see where you might possibly find them. We round this issue up with food reviews - find out how your favourite themed cafe and burger bars fare!

That the hospitality and F&B world is changing isn't something new.  How they are changing?  What is changing?  Now that's new and that's news.
This issue, HOST finds itself getting into the thick of all that is changing and trending in this industry.  With automation on the rise, we touch base Epicor's new Executive President, Mr Sabby Gill as well as take a look at some of the latest innovations that are hitting the scenes in the industry.  It is all exciting, but is everyone ready for the influx of new technology in the industry?  To find out, we speak with Hospitality Hulk, Mr Chris Glaessel, Managing Director of CIR I VIS on why it is important and how can the service industry not forget the essence of hospitality amidst all the technology hype.  We also get a peek into the first and only luxury hostel in Singapore with owner and hotelier, Adler Poh of Adler Hostel.  In light of FHA2016, this issue of HOST also gets the inside scoop on our national culinary and pastry teams as they prep for the big competitions. Finally, take a trip around the world with our cover on the latest travel trends in Trend and Wanderlust.

As we delve deeper into the hospitality industry as a whole (including service crew and many, many more), HOST finds itself meeting with the more obscure industries in transportation, mixology and several other areas that are often overlooked when hospitality comes to mind. We talk to master barista Justin Metcalf in his journey into becoming a world barista judge and how he has affected change in the Melbourne coffee scene while creating his own brand of coffee. We also focus on homegrown businesses like Sushi Airways and several artisanal ice cream brands and how they’ve come to flourish in the local market. Finally, take a trip around the world with us and discover four spanking new, creatively refurbished stays that you should turn your attention to.

As Singapore celebrates its Golden Jubilee, this issue pays tribute to the burgeoning F&B scene that has become synonymous with our nation. Our lucky 13th issue is all about mini-indulgences and living it large. Feast your eyes on former beauty queen and Twelve Cupcakes' co-owner Jaime Teo, who shares us the highs and lows of her sweet success. Alternatively, be wowed too by beautiful bite-sized canape spreads. As for existing and aspiring F&B players, you'll be glad to note that this issue is packed with tips on how to keep your business afloat as well as insight into the influential Millennial consumer and how you can engage them for greater success.

In a blink of an eye, it's mid-2015 and some of us are looking forward to a well-deserved celebration Join us, then, as we scope out some of the best and most versatile live music venues or the hippest Japanese restaurants in town to unwind at. Those looking for some respite might also be interested in a boutique hotel experience (we check out the upcoming Bugis area), while those that are just raring to go forward in their F&B career can garner a tip or two from cover personality Chris Glaessel, hospitality consultant extraordinaire. No matter how you'd like to recharge, we at HOST got you covered to propel your dreams even further!

As the year-end approaches, we explore some of the most mouthwatering seasonal menus available at hotel dining establishments. Our local bloggers and social influencers also join in the fun by sharing their Christmas picks of cafés, bakeries, restaurants and more. Ring in a spectacular  New Year too with some of our favourite bar and cocktail venues!

From intriguing menu items to talented chefs, this issue is all about food. Meet our cover star, celebrity chef and Ramen King Keisuke Takeda and learn about his original ramen inventions. With the highly anticipated Mid-autumn festival approaching, we also explore the latest creative renditions of the snow skin mooncake that hotels, restaurants and bakeries have to offer. Lat but not least, delve into the mysteries of aphrodisiacal foods as we get answers from an oyster expert.

This issue’s cover star, veteran actress and entrepreneur Irene Ang shares with us how she overcomes challenges in running an F&B business. Also, look forward to two new sections: Keeping Up, which highlights the latest programmes and incentive schemes, and Behind The Scenes, where fellow champions in the industry share insider tips and insights.

We get all revved up for the upcoming Christmas, Chinese New Year and Valentine’s Day with an extra pop of pomp and flair; discover how you can throw a magnificent celebration for loved ones by conceptualising a proper table setting plan, or dive into the spirit of Valentine’s Day with a guide to the ultimate ‘love’ foods. For the trendspotting foodie,  we also consolidate the best ramen eats in town. After all that feasting, we promise a detox retreat in the tropical paradise, Bali, would be just the thing.

In this edition, we focus on the external and internal stakeholders of the F&B and hospitality industry; from reinventing hotel loyalty programmes to retain guests, to the importance of developing new generations of hospitality talents through school education and training. It’s not ‘all work no play’ though – we also talk leisure with a guide of must-visit attractions in the increasingly popular Seoul of South Korea, and catch up with local media icon, Bryan Wong on the joy of pursuing changes in life.

Get aware and saavy with a line-up of topics centred on innovation and changing perspectives – we cover the best of hotel apps, the benefits of opting for plastic diningware instead of glass, and even explore the disputable subject of serving foie gras in restaurants. If you are looking for ways to revitalise hospitality operations, we teach you how to improve mini-bar services for an enhanced customer experience, as well as create pleasing interior spaces.

Issue 16

HOST Magazine - Issue 16

Issue 15

HOST Magazine - Issue 15

Issue 14

HOST Magazine - Issue 14

Issue 13

HOST Magazine - Issue 13

Issue 12

HOST Magazine - Issue 12

ISSUE 11

HOST Magazine - ISSUE 11

ISSUE 10

HOST Magazine - ISSUE 10

ISSUE 9

HOST Magazine - ISSUE 9

ISSUE 8

HOST Magazine - ISSUE 8

ISSUE 7

HOST Magazine - ISSUE 7

ISSUE 6

HOST Magazine - ISSUE 6

ISSUE 5

HOST Magazine - ISSUE 5

HOST magazine features an in-depth look into the hospitality and Food and Beverage industry, both locally and within the region. Targeted at and distributed to hospitality and F&B professionals, the magazine features articles written with a lifestyle slant, serving up the latest industry news, innovative design concepts, product highlights and much more. HOST is published thrice a year, in April, August and December.

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HOST Magazine - ISSUE 5

HOST Magazine - ISSUE 5

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