In the wake of the pandemic, trends in the restaurant industry have changed drastically, with changing habits and preferred styles of dining. In order to stay afloat, many restaurants have had to adopt a hybrid business model, catering to in-person and at-home needs of customers. 

This November, The Sofitel Saigon Plaza invites members of the hospitality sector to partake in a conference discussion of how we can reduce food waste and cater to guests more sustainably. Take a sneak peek at the featured activities and headlining speakers leading the conversation.