Revenue Growth for F&B Brands That Refuse to Blend In

"Delightful to witness a +38% average revenue growth for our F&B clients in the last 24 months"

Challenges

You’re not alone, these are the realities keeping F&B owners up at night in 2025–2030, backed by the latest industry reports that we, at BDP+Partners, have thoroughly cross-checked (e.g., Circana's 2025-2026 outlook showing slowing volume growth amid persistent inflation, Innova's global trends highlighting anxiety-driven demands for health and sustainability, and regional SEA analyses pointing to rapid digital shifts clashing with operational strains).

From independent restaurants to CPG manufacturers and cloud kitchens, the pressures are intensifying. While posing as great challenges,the good news? The brands winning right now are the ones tackling these head-on with focused, human-judged strategies – exactly where we make the biggest difference.

Solutions

We fix these with senior experts who’ve run restaurants, launched CPG lines, and scaled cloud kitchens, optimized streamline operation, operated food delivery service apps such as GrabFood and Capichi, no juniors, no templates.

We dig deeper than syndicated reports: on-the-ground audits, proprietary consumer panels across SEA cities, and real-time supply-chain mapping to spot opportunities others miss.

Authentic storytelling that cuts through delivery-app noise: heritage revival positioning, sensory-maximalist campaigns, and packaging that screams premium on shelves or screens.

From full consultation on food delivery services on the market to delivery-optimized tech stacks, ghost-kitchen dashboards, and loyalty systems that work across off-premise and in-venue that built for speed and staffed restaurants.

Ready to protect and grow your margins in 2026?

Our founder and experts on board, whom have previously chaired Grab, Capichi, Accor & IHG, have a long history of worked, partnered, and delivered tangible success with over 1000+ F&B businesses across Asia, covering Vietnam, Indonesia and Japan

150+

1000+

partners

Top-rated

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languages

ちらし寿司とは、新鮮な魚介や卵焼き、旬の宝石のような具材を酢飯の上に美しく「散らす」日本の優美な伝統料理であり、調和・旬・無駄のない美を体現し、桜の儚さを祝う春の1週間限定の風物詩。2023年より毎年春、BDP+Partnersは名門寿司店のちらし寿司キャンペーンを総指揮。「食用ジュエリー」として昇華し、散らしの喜びを爆発的に彩る鮮やか写真撮影、米を舞うシネマティックReels、KOL限定「散らし体験」、VIPプレビューを展開 — 結果、数百万インプレッションのソーシャル爆発、各年1,500セット即完売、春の究極の贅沢としてのブランド格上げを達成し、本物の日本文化を世界水準の戦略で結びつけることで、季節限定の圧倒的な欲求を生み出すことを毎年証明している。

ちらし寿司 Campaign, Tokyo

Chirashizushi – the exquisite Japanese tradition of “scattered sushi” where pristine slices of raw fish, tamago ribbons, and vibrant seasonal treasures are artfully scattered over vinegar-seasoned rice – represents Japan’s celebration of harmony, freshness, and effortless elegance, traditionally enjoyed only during a fleeting spring week to honour cherry-blossom ephemerality.

Since 2023, BDP+Partners has orchestrated the annual spring Chirashizushi campaign, transforming this limited ritual into “edible jewellery” through exuberant, colourful photoshoots capturing the joyful spirit of scattered abundance in full bloom, cinematic Reels of gentle rice-tossing, exclusive KOL “scatter sessions,” and VIP preview evenings – generating explosive social buzz with millions of impressions, instant sold-out status for the 1,500 limited sets each year, elevated brand prestige as the ultimate spring indulgence, and proving, once again, that cultural authenticity linked with visionary strategy creates irresistible, seasonal desire.

しゃぶしゃぶとは、極薄にスライスした最高級和牛や豚肉を昆布出汁で「しゃぶしゃぶ」と軽く泳がせ、ポン酢や濃厚ごまダレで味わう、日本が誇る洗練された鍋文化。その繊細さと共有する喜びは、日本人の美意識そのものです。

2023年より、BDP+Partnersは京都の名門しゃぶしゃぶ専門店のハノイ・ホーチミン店において、毎年ブランド昇華キャンペーンを指揮。

主な実行内容：

• ポジショニング：「マインドフルな贅沢」として再定義

• ビジュアル：湯気と霜降りを捉えたパリ×東京風撮影

• 展開：Instagram Reels・Douyinティザー、ベトナムKOL実食、VIP「初しゃぶ」レセプション

• 成果：毎年予約300%超増、週内満席継続、ベトナムの現地日系メディアにより「最もインスタ映えする日本食ダイニング」に君臨

BDP+Partnersは今回も、日本の本質を世界基準の戦略で結びつけ、圧倒的な価値を生み出しました。

しゃぶしゃぶ Campaign
Hanoi, Ho Chi Minh City

Shabu-shabu – Japan’s elegant hot-pot tradition where paper-thin slices of premium beef or pork are swished (“shabu-shabu”) through simmering kombu broth, then dipped in citrusy ponzu or nutty goma sauce – is more than a meal; it is a ritual of precision, freshness, and shared intimacy deeply rooted in Japanese culture.

Since 2023, BDP+Partners has orchestrated annual brand elevation campaigns for Kyoto’s legendary shabu-shabu maison across its outposts in Hanoi and Ho Chi Minh City.

Execution highlights:

• Positioning: Re-framed as “mindful indulgence” – sophisticated yet approachable luxury.

• Visuals: Paris-Tokyo inspired photoshoots with wagyu marble, steam choreography, and minimalist table theatre.

• Channels: Instagram Reels & Douyin teasers, Vietnamese KOL on-table experiences, and “First Swish” VIP nights.

• Results: Consistent 300%+ reservation surges, full occupancy within weeks, and crowned “most Instagrammable Japanese dining” by local Japanese media in Vietnam.

Once again, BDP+Partners proves that authentic Japanese tradition, linked with razor-sharp strategy, creates exponential desire.

À la croisée du savoir-faire ancestral et de l’innovation ludique naît l’art subtil des expériences inoubliables. Depuis 2023, BDP+Partners a l’honneur d’entretenir une collaboration discrète et continue avec Louis Vuitton France, dont la touche poétique s’est particulièrement illustrée lors des reprises évocatrices du restaurant White 1921 à Saint-Tropez. Notre rôle, finement calibré : intégrer en toute fluidité l’imprimante café EVEBOT au rituel de service, permettant aux créations sublimes d’Arnaud Donckele et Maxime Frédéric d’être couronnées en temps réel de monogrammes et motifs Damier Louis Vuitton comestibles. Ce geste technologique understated a métamorphosé chaque café et dessert en instant d’atelier privé, en parfaite harmonie avec l’univers onirique bleu et blanc des collections LV By The Pool, tout en préservant la sophistication naturelle chère à la Maison. Preuve, une nouvelle fois, qu’un Lien savamment placé transmute une hospitalité d’exception en souvenir intégralement Louis Vuitton.

LV By The Pool Campaign, St. Tropez

At the intersection of heritage craftsmanship and playful innovation lies the subtle art of unforgettable guest experiences. Since 2023, BDP+Partners has been privileged to maintain a discreet, ongoing collaboration with Louis Vuitton France, with our most poetic contribution reaching new heights during the Maison’s evocative takeovers of White 1921 restaurant in Saint-Tropez. Our precisely calibrated role: seamlessly integrating the state-of-the-art EVEBOT Coffee Printer into the service ritual, enabling Arnaud Donckele and Maxime Frédéric’s sublime creations to be crowned in real time with edible Louis Vuitton monograms and Damier motifs rendered in edible precision. This understated technological gesture transformed every coffee and dessert into a private atelier moment, harmonising perfectly with the dreamlike blue-and-white universe of the LV By The Pool collections while upholding the effortless sophistication synonymous with the Maison. Once again, a masterfully placed Lien elevates exceptional hospitality into a fully immersive Louis Vuitton memory.

Latest F&B Thinking

Our analysis spans 2025-2030, with a keen eye on 2026 forecasts, but we remain skeptical of overly optimistic projections amid global uncertainties. Let's deep dive !

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Why Heritage + Gut Health Is the New Premium

The Real Cost of Tariffs

Playbook for SEA Manufacturers & Importers

From Survival to 30% Margins

Ghost Kitchens 2.0

FAQs

What services does BDP+Partners offer specifically for the food and beverage industry?

We provide tailored consulting focused on revenue growth and operational excellence for F&B businesses, from independent restaurants and craft beverage makers to CPG manufacturers and ghost kitchen operators. Our approach includes deep market insights (like consumer preference audits and supply chain mapping), creative branding (such as heritage storytelling and campaign development), and digital tools (including delivery optimization and custom inventory platforms). Everything is human-led to address your unique challenges, whether it's menu engineering for better margins or navigating tariff impacts.

Can BDP+Partners assist with setting up or optimizing a ghost kitchen?

Absolutely ! We've guided operators from survival-mode setups to high-margin models aiming for 25-30% profitability. For Ghost Kitchens 2.0, we optimize with multi-brand strategies (running 3-5 virtual concepts from one space), tech integrations for demand forecasting to cut waste, and delivery-stack tweaks to lower aggregator fees. We've helped clients boost throughput by 50% and flip monthly burns to profits in under a year. We always verify tech ROI first, as not every tool suits every kitchen.

How can BDP+Partners help my F&B business with rising ingredient and labor costs?

Rising costs are a top pain point, often squeezing margins by 20-30% in recent years. We tackle this through targeted strategies like supply chain resilience audits to identify alternative sourcing, menu engineering with pricing psychology to maintain customer appeal without hikes, and operational tweaks such as zero-waste modeling. For example, we've helped clients reduce waste by up to 34% and consolidate suppliers for 15-20% savings, all while keeping your core offerings intact. We double-check these tactics against current market data to ensure they're realistic for your scale.

What's your process for branding and marketing in the F&B sector?

We start with your story: crafting positioning that highlights authenticity, like "soil-to-table" narratives for premium appeal. From there, we develop campaigns, messaging, and visual assets tailored to channels like delivery apps or social media. For F&B, this might mean sensory-maximalist packaging that photographs well or zero-waste credentials that resonate with health-conscious buyers. We aim for measurable results, such as tripling DTC sales, and we double-check every element against consumer data to avoid generic approaches.

Do you incorporate AI in your F&B consulting services?

We use AI sparingly as a tool for data aggregation, like initial trend scanning, but our deliverables are always through human expertise - practical insights from sector veterans who understand cultural nuances and on-the-ground realities. This "less AI, more human" focus sets us apart, ensuring strategies feel genuine rather than algorithmic. For instance, in menu audits, we prioritize expert tastings over pure data models, as we've seen AI overlook subtle flavor preferences that drive loyalty.

How do you measure success for F&B clients?

Success is tied to your goals, like revenue uplift or margin improvements, with clear KPIs from day one. We track metrics such as 15-20% cost reductions from supply optimizations, 25-30% margin gains in ghost kitchens, or 20-30% sales boosts from branding campaigns. We provide transparent reporting and tie part of our fees to results, ensuring accountability. We strive for accuracy by benchmarking against industry standards and adjusting based on real performance data.

What types of F&B clients do you typically work with?

We partner with ambitious independents: fine-dining groups, heritage independent brands that looking for a revamp inside out, ghost kitchen operators, CPG snack manufacturers, and cloud kitchen innovators. Whether you're a 12-outlet chain in Ho Chi Minh City facing delivery cannibalization or a regional exporter dealing with tariffs, we tailor our expertise to mid-sized players who value speed and senior-level involvement over corporate bureaucracy.

How do I get started with your services?

Simply reach out for a no-obligation 20-minute call with a senior partner. We'll discuss your challenges, be it cost pressures, trend adaptation, or digital scaling, and outline a customized plan. No lengthy pitches; just straightforward advice based on our deep F&B knowledge. Contact us via the form below or email [hello@bdpnpartners.com].