LEVELS Studio explores Singapore's evolving cocktail scene, highlighting trends like the rise of intimate boutique bars, a focus on sustainability with hyperlocal ingredients, and the emergence of vibrant 'vibe dining' experiences that blend high-energy atmospheres with exceptional food and drink.

We’re bringing in speakers from major hotel groups, celebrated chefs, leading foodservice and hospitality consultants, and key industry manufacturers to share insights at the FCSI Asia Pacific Conference: Circle 2025. Expect candid conversations—both about the exciting innovations transforming our sector and the hurdles we need to overcome together.

We uncover the latest issue of The Foodservice Consultant for insights on what is shaping the foodservice industry. We go over some of our favourite highlights from the latest issue, including words from our principal Ben Gregoire.

At the 2025 Thailand Tourism Forum, we saw Romain Dupuy speak on the importance of storytelling in hospitality and F&B design. This resonated with us at LEVELS Studio, where we integrate narratives into our design process to create immersive and meaningful guest experiences. For us, crafting narratives is at the core of our approach and it creates a cohesive element to any design.

In 2025, LEVELS Studio identifies key hospitality trends shaping the future of food and beverage experiences. Nostalgia, mismatched crockery and gourmet bao bars are just the start of what the new year has in store. These trends reflect a commitment to sustainability, individuality, and a deep connection to cultural roots in the evolving hospitality landscape.

In Shanghai's dynamic food and beverage scene, there are several key trends are shaping the market. Urban consumers are taking an interest in both bold and traditional flavours, with a big emphasis on regional styles. These trends underscore Shanghai's resilience and adaptability in its post-pandemic F&B landscape.

Our own Ben Gregoire, Chair of the FCSI Asia Pacific Division, attended the Foodservice Consultants Society International (FCSI) EAME Earth24 conference in Zürich and the Food&HotelAsia (FHA) HoReCa 2024 show in Singapore. Discussions on sustainability, restaurant operations, and engaging Gen Z in hospitality underscored the importance of adaptability in the evolving hospitality industry.

The Asian market is experiencing a significant surge in the popularity of agave-based spirits, particularly mezcal and tequila. Consumers in metropolitan areas such as Tokyo, Hong Kong, and Singapore are increasingly seeking authentic, artisanal beverages that offer rich cultural narratives and traditional craftsmanship. Premium expressions like añejo and reposado tequilas are now being appreciated alongside esteemed spirits like cognac and whiskey. However, the rising demand presents challenges, including the slow maturation of agave plants and the pressure on small-scale producers to meet global supply needs. As the appetite for these distinctive spirits grows in Asia, it becomes essential to balance consumer interest with sustainable production practices to preserve their quality and heritage.

LEVELS takes a look at artificial intelligence and robotics in restaurants. The number of unfilled positions in the hospitality sector is soaring and robots may be filing the gaps soon. These machines are capable of precisely addressing problems such as food waste, physically taxing tasks, idle time, and employee burnout. We examine one capable of stir-frying some popular cantonese meals, but can a robot truly wok hei?

In April 2024, LEVELS Studio's Ben Gregoire attended Camp FCSI 2024 in Austin, Texas, engaging with global foodservice professionals. The conference featured innovative sessions on frictionless payments, AI, and smartphone marketing, highlighting the industry's dynamic evolution. Ben participated in the 'If I Would Have Known Then' panel, sharing insights on career growth and client adaptability. The event underscored the importance of continuous learning and networking in the foodservice consulting industry.