Super impressed by the MSc students in International Wine Management at Hong Kong PolyU’s School of Hospitality and Tourism Management.

https://lnkd.in/gPzA-si9

Spent a fun Sunday afternoon tackling bright and challenging questions from a highly curious group eager to explore Hong Kong’s future in wine, the F&B industry, and the ever-evolving liquor licensing and food control landscape.

Some of the thought-provoking questions I addressed:

– What is your suggestion of how a wine bar type business can grow given reducing alcohol consumption?

– Do you think Hong Kong or Singapore is better positioned for trade and commerce going forward in things like the wine industry?

– If I am going to open my own food and beverage outlet, are there companies or people who can help me navigate regulations and hurdles in the application process?

– What has been the impact of social media on regulation of the food and beverage industry?

– If you’re opening a bar, do you need a good relationship with the police?

– What are the key elements for success for a successful beverage business?

– If I’m opening a retail Wine shop, do I need a lawyer?

– Do you think 18 years of age is the right age for liquor sale and consumption or should it be lower or higher？

– Are there any regulations or hurdles related to opening a wine delivery business as a “wine club”?

– If I want to open a wine education centre or “wine school” do I need any licences?

– If I’m looking for finance for a food and beverage business or concept : are there sources of finance for that, apart from my family and friends?

And that’s just a few!

Big thanks to Annabel Jackson PhD for the invite, it’s always a pleasure engaging with the next generation of industry leaders.

If you need specific input regarding a strategic Hong Kong challenge or related legal matters in the HKSAR, feel free to DM me and check out my profile: https://www.ajhalkes.com

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