Bali, December 8, 2025 – In an effort to strengthen the agriculture–tourism supply chain, the Ag4Tourism initiative under ACIAR in collaboration with Udayana University conducted an industry engagement activity involving 10 HORECA (Hotel, Restaurant, Café) establishments across Bali.
The activity, held from November 22 to December 8, 2025, aimed to capture real industry needs related to the supply of key horticultural commodities, particularly lettuce and potatoes. Semi-structured interviews were carried out with key stakeholders, including chefs, procurement teams, food and beverage (F&B) staff, and quality control personnel.
The findings revealed that HORECA actors in Bali share common priorities when it comes to product quality. Freshness, cleanliness, and supply consistency emerged as the top three criteria across all participants. However, variations were observed in terms of defect tolerance, traceability requirements, and expectations for product certification.
In addition, the study highlighted structural challenges in supplier–buyer relationships. Most partnerships are still informal and trust-based, with limited use of formal agreements. This situation often results in unclear risk-sharing mechanisms between parties.
Overall, the activity provides a strong empirical foundation for developing buyer-aligned product specifications and a more structured and inclusive supplier agreement framework. These improvements are expected to enhance coordination, reduce product rejection rates, and strengthen the integration of smallholder farmers into Bali’s agribusiness–tourism value chains.
Engagement with 10 Industry Establishments
The activity involved a diverse range of HORECA players across Bali:
A. Alena Resort
The interview at Alena Resort on Saturday, 22 Nov 2025 involved two participants, representing the chef and purchasing functions. The discussion combined kitchen-level quality requirements with procurement considerations, providing insights into both product use and sourcing decisions.
B. Stuja Di Pantai
At Stuja Di Pantai on Monday, 24 Nov 2025, two participants took part in the interview, comprising a chef and an operations representative. Their inputs reflected a strong focus on practical kitchen needs, menu-driven quality expectations, and day-to-day operational constraints.
C. Inna Bali Heritage
The interview at Inna Bali Heritage on Tuesday, 25 Nov 2025 involved two participants, including a chef and a representative from purchasing and F&B management. This allowed the discussion to cover both culinary quality standards and internal procurement and management perspectives.
D. Istana Taman Jepun
The interview on Wednesday, 26 November 2025 at Istana Taman Jepun was represented by one participant, involving store management and procurement responsibilities. The discussion focused on sourcing practices, stock management, and consistency of supply rather than detailed kitchen operations.
E. Azana Hotel
Two participants from Azana Hotel joined the interview on Wednesday, 26 November 2025, representing purchasing and kitchen supervision roles. The discussion emphasized food safety, hygiene, and coordination between procurement and kitchen operations.
F. Potato Head
The interview at Potato Head on Thursday, 27 Nov 2025 involved two participants, with a strong emphasis from the sustainability management perspective. The discussion focused on quality requirements, sourcing philosophy, and alignment with sustainability and local sourcing principles.
G. Aerofood ACS
The interview on Thursday, 27 November 2025 at Aerofood ACS was represented by three participants from quality control and procurement teams. Given its catering operations, the discussion focused heavily on standardization, food safety compliance, volume consistency, and risk management.
H. Prama Sanur
Interview on Friday, 28 November 2025 At Prama Sanur, two participants took part in the interview, including the executive chef and purchasing staff. The discussion reflected both strategic culinary standards and operational procurement requirements, particularly related to freshness and delivery reliability.
I. Maca Villas
The interview at Maca Villas on Thursday, 4 December 2025 involved two participants representing general management and purchasing. The discussion focused on maintaining consistent quality for guest-facing menus while balancing procurement efficiency and supplier reliability.
J. The Oberoi
The interview at The Oberoi on Monday, 8 December 2025 involved four participants, including the executive chef, purchasing, and F&B management. This allowed for a comprehensive discussion covering premium quality standards, procurement processes, and coordination across departments.
