Dining Service Goes Beyond Serving Dishes: Ministry of Economic Affairs Convenes Wang Mei-Hua, Sheng Chih-Jen, and Celebrity Chefs to Redefine Hospitality Aesthetics and Elevate Taiwan's Culinary Brands Internationally

Whether a meal leaves a lasting impression on guests depends not only on the food, but also on every detail from reservation and greeting to ordering, dining, and departure. Yesterday, the Department of Commerce under Taiwan's Ministry of Economic Affairs hosted a Culinary Service Experience Innovation Workshop, bringing together industry and academic experts, Michelin-starred and Bib Gourmand-recognized restaurants, hotels, and chain brands. The event re-examined the entire dining journey from the customer's perspective, aiming to ensure Taiwan's cuisine is not only delicious but also warm and story-rich—serving as a key gateway for international tourists to discover Taiwan.

Comprehensive Review from Reservation to Departure: Small Details Become Key to Retention

Sheng Chih-Jen, Chairman of Yun Hotel International, shared insights on high-value culinary brand management, emphasizing that service experience is crucial for building customer trust and brand memory. (Photo: Department of Commerce)

The workshop introduced service design and design thinking methodologies, guiding participants to scrutinize processes such as reservation, greeting, ordering, dining, and departure. Attendees identified customer pain points and areas of dissatisfaction, then explored improvements in spatial design, service language, and interactive approaches.

The Department of Commerce stressed that for culinary brands to achieve high value, they must transform service details into brand memories. When guests feel respected and cared for, they are more likely to return and recommend the experience to others—turning a single transaction into long-term loyalty.

Wang Mei-Hua and Sheng Chih-Jen Share Hospitality Philosophy; Celebrity Chefs Serve Up Taiwan's Stories

Wang Mei-Hua, former Minister of Economic Affairs, analyzed Taiwan's hospitality aesthetics in the culinary sector, encouraging businesses to start from customer needs and transform warmth and sincerity into competitive advantage. (Photo: Department of Commerce)

The event was structured around three pillars: a Master Lecture, a Celebrity Chef Session, and Mentor Guidance. Sheng Chih-Jen and Wang Mei-Hua addressed brand management and hospitality culture, respectively, illustrating how service excellence can become a core business strength.

Internationally renowned chef Kuo Wen-Hsiu and food culture expert Hsu Chung delivered sessions on culinary creativity and storytelling, explaining how dishes, ingredients, and narrative techniques can allow guests to taste Taiwan's flavors and hear local stories. Professor Liu Hsiu-Hui from National Kaohsiung University of Hospitality and Tourism led hands-on exercises to help operators integrate design thinking into daily operations.

Star Restaurants and Chain Brands Unite: Cross-Industry Collaboration for Upgraded Strategies

The workshop gathered Michelin-starred and Bib Gourmand-recognized restaurants, hotel brands, chain dining operators, and unique local eateries, including Yang Ming Spring, Hu She Yu Wei, Shan Xin Folk Creation Cuisine, Qin Yuan Chun, Fullon Hotel, Taipei Royal Hotel, Wah Chan, Royal Host, and Lin Cong-Ming Hot Pot Fish Head.

The Department of Commerce announced it will continue advancing its three-pronged strategy—'Talent In, Products Out, Stores Out'—to help operators embed service design into their operations. The goal is to ensure Taiwan's cuisine not only captivates domestic consumers but also carries its warmth and hospitality culture to the global stage.