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Exabytes Malaysia has taken an unconventional route in promoting its digital ecosystem, using an AI generated hotdog business concept centered around the available domain hotdog.my. At first glance, it looks like a food campaign. It is not. The hotdog is the hook. For B2B technology providers offering domain registration, web hosting and collaboration platforms such as Lark , capturing broad attention has always been a structural challenge. These tools power operations. They organise teams. They enable growth. But they do not naturally evoke emotion. Infrastructure rarely stops the scroll. By leading with a simple F&B idea, a relatable entrepreneurial concept, Exabytes reframes digital setup as possibility rather than technical complexity. The message is subtle. You can start small. The system already exists. That entrepreneurial imagination is familiar territory within the food industry, something we explore further in our FoodPreneur features. The System Behind the Stor...

English Version | 中文版本 In many places, the problem is not whether people want to eat. The problem is that selling food is simply hard . Running a small food business often means dealing with upfront costs, unstable supply, spoilage risk, and tight cash flow. These challenges exist almost everywhere, but they become more visible in markets where small neighborhood shops still play a central role in daily food buying. In the Philippines, CP Foods is expanding a frozen distribution model designed to reduce these pressures for small food entrepreneurs. Through its local operations, the system turns neighborhood shops into frozen food retail points by providing freezers , standardized frozen products under the Five Star brand , and a managed supply and replenishment process . This allows shop owners to sell food without having to invest heavily before earning their first sale. For many small operators, the biggest challenge is not demand, but cash flow . This is where TrueMoney become...

English | 中文 In Bangkok’s hidden culinary corners, where every ingredient carries a story, At Flower cultivates a new rhythm in dining and gastronomy. What began as a small backyard experiment by ออมสิน – ชนัญธิดา ทะพลี (Omsin – Chanantida Thaplee) and เบนซ์ – นายธนธร อำไพกูล (Benz – Thanathorn Ampaikul) has become a vibrant force, connecting agriculture, design, and culinary imagination . Drawn to the delicate beauty of petals, the founders began with marigolds, butterfly pea, and nasturtium, learning through care how to nurture each bloom without chemicals. Every flower, harvested at its peak, moves from soil to plate with attention to color, aroma, and texture , offering chefs a palette that flutters between taste and experience . Thai dining has long danced between the ornamental and the functional  - flowers have decorated temples, markets, and family meals for centuries. At Flower elevates petals beyond garnish; they are edible artifacts , each carrying a voice of creati...

English | 中文 For most people, a food business begins with a restaurant - a place to sit, a menu to browse, and the smell of food in the air. Restaurants are instantly recognizable because we see them, sit in them, and eat there. But some ideas don’t need a dining room to start reaching people. COOX is Malaysia’s first hybrid cloud kitchen community , a place where food entrepreneurs can step into fully equipped kitchens and see their recipes reach customers almost immediately. The space, tools, and operational systems are ready; what matters now is creativity, consistency, and connection with the people tasting the food. Here, food businesses can exist, grow, and find their audience before becoming a restaurant -  a space of confidence and possibility where ambition meets opportunity . Every food entrepreneur brings a vision: recipes, menus, and the desire to share something meaningful. Small brands, new cooks, and experienced operators cook side by side, learning naturally by o...

English | 中文 From the classroom to a world-class food research and development center, CPF opens the world of learning to high school students from Assumption College. They learn by doing , gaining hands-on experience and seeing firsthand how ideas, processes, and teamwork come together to create real food products. Every step lets them explore their own future paths, starting today . Inside CPF’s R&D spaces, students discover how innovation happens. They see how testing, refinement, and careful attention to detail shape outcomes that reach consumers. Learning is no longer just theory - it’s about understanding how work and craft actually take place. For some students, this sparks curiosity in food science and innovation. For others, it clarifies which paths fit their interests and strengths. Both are important steps toward becoming the next generation of F&B professionals.   By being part of real industry processes, students gain perspective on what working life looks ...

English | 中文 Claire Tan spent years in the air, serving passengers at 30,000 feet. She learned precision, patience, and endurance. When the pandemic grounded her career , she returned to Kuala Lumpur with curiosity intact and a passion for food that had quietly grown over years of travel. View this post on Instagram A post shared by Grumpy Bagels (@grumpybagels) Her fascination was bagels . Chewy, soft, slightly sweet - a taste she loved abroad but found rare in Malaysia. She began baking at home, experimenting with dough, refining techniques, and learning from every batch that didn’t quite make the cut. This was not just a hobby; it was the beginning of a foodpreneur journey rooted in experience, observation, and persistence. View this post on Instagram A post shared by Claire Tan (@zhysin) Claire found a small bungalow on Jalan Imbi , a vibrant urban neighborhood known for cafés and food culture. The space was imperfec...

English | 中文 [L-R] Stephane Yan, Project Manager, loaf & latté, Professor Dr Neethiahnanthan Ari Ragavan, Executive Dean, Faculty of Social Sciences and Leisure Management, Taylor’s University, Dato’ Loy Teik Ngan, Chairman, Taylor’s Education Group, Chef Frederic Cerchi, Head of School, Taylor’s Culinary Institute and Chef Fleurine Synaeve, Senior Lecturer, loaf & latté at the media launch of loaf & latté, an on-campus commercial artisan bakery that brings real industry operations directly into the classroom. Cooking is one thing. Running a café is another. At Taylor’s Culinary Institute , students get to experience both. loaf & latté , the on-campus bakery café , is not a simulation. It operates like a real café, with students responsible for daily production, service, and stock management . Bread is baked. Coffee is served. Customers walk in expecting consistency, not excuses. Every morning follows a familiar rhythm. Dough is shaped. Ovens warm up. Coffee ...