New Trends Enjoying Flexible Cuisine with Practical Experience

JAKARTA - In the midst of changing lifestyles that are increasingly dynamic, the way people enjoy food also evolves to be more flexible and adaptive. The world of Indonesian cuisine is now not only talking about taste, but also about how the eating experience can adjust to the changing needs of consumers.

This year, ALLFood Indonesia 2026 presents an exploration space that illustrates new trends in enjoying culinary. Not only presenting a variety of dishes, this exhibition shows how industry players design a more practical, flexible, and still quality eating experience in various situations.

Taking place on April 15-18, 2026 at ICE BSD, Tangerang, this exhibition presents a new approach to the culinary business through the concept of "The Lean-Service Era" introduced by ESB.

Instead of focusing on operational complexity, this concept highlights how flexibility is the key. From the cooking process to serving, everything is designed to be faster, more efficient, and still provide a pleasant experience for customers, both when eating on-site and from home.

In the trend of increasingly flexible culinary, efficiency now goes hand in hand with convenience. Customers want ease in every step, from ordering to enjoying the dish. This encourages business actors to create a more practical system, without losing the personal touch that makes the dining experience memorable.

"The economic turmoil of 2026 is actually a critical momentum for F&B business actors to immediately adopt the right technology. When the price of raw materials soars, energy costs increase, and margins are getting thinner, every rupiah in operations must be accounted for," said Gunawan, Co-Founder & CEO of ESB, quoted from an official statement ESB.

"This is the time for business actors to switch from the old way that is full of leaks to a truly efficient system. The ESB ecosystem is designed precisely for conditions like this. Starting from the ESB POS cash register application which is the brain of the efficiency of the store's operations, the management of the precise cost price to ensure stability of profitability through the ESB Core ERP system, the efficiency of consumer turnover and more sales through the ESB Order online order system, to data-based decision making. real-time through the OLIN AI application. All these pillars work together to cut waste, control costs, and maintain the profitability of culinary businesses even in the midst of a global crisis," he continued.

More than just a system, this approach reflects how flexibility is an important part of supporting business actors. With the support of technology, they can focus more on delivering the best taste, maintaining quality, and creating a consistent dining experience across channels.

This trend is also in line with the new habits of customers who want the freedom to enjoy culinary. Whether it's eating directly at the restaurant, ordering online, or picking up orders quickly, it's all now part of an integrated and seamless experience.

The collaboration with IWARE as a strategic partner also strengthens this concept of flexibility. The support provided covers the entire process, from kitchen operations to customer service, so that the culinary experience feels smoother and more organized.

The mix shows that a modern kitchen is not only about creating delicious flavors, but also about presenting an efficient workflow and being able to adapt to various customer needs, without losing its distinctive identity.

"We believe that the resilience of the Indonesian culinary business lies in the right technology foundation, both in terms of software and hardware. The current global economic situation actually accelerates the need for business actors to go-digital comprehensively, and we are proud to support ESB's mission in ALLFood 2026 to realize this by providing bundling promotions and other attractive promotions at this event," said Sugiharto, President Director of IWARE.

Interestingly, the experience at this exhibition is also designed to be more interactive. Visitors not only see, but can directly feel how the system works in supporting the flexibility of services, from ordering to serving food faster and more efficiently.

Behind all these developments, there is a strong message that flexibility is the future of the culinary world. Adaptation to technology and changes in consumer behavior do not eliminate identity, but strengthen it to remain relevant.

"Our hope is that culinary business actors can focus more on business innovation, maintain quality, creativity, and obtain data that supports all daily decisions without wasting their valuable time on technology that should be our focus. Global uncertainty is not an obstacle to business expansion by having the right technology partner," concluded Gunawan.

Through ALLFood Indonesia 2026, it is clear that the future of culinary is not only about the dishes served, but also about how the experience of enjoying them becomes more flexible, comfortable, and in accordance with the rhythm of modern life.