BRCA Newsletter: March 2026
March 2026
Apa kabar? Warm hospitality greetings from BRCA!
It’s March. How are you and your restaurant doing?
In March, Bali celebrates Nyepi, a special moment when the island pauses, resets, and takes a breath. It is a time for reflection, quiet, and new beginnings. We hope this brings you a sense of calm and renewed energy.
We are also happy to welcome our new members, Vivre Gourmet, Mauri, and Zia Tina.
This month, BRCA stayed active within the community. We joined Nuanu Future Talks: Gastronomy Leaders, a meaningful gathering to elevate Bali’s F&B scene. As a supporting association, BRCA is proud to stand behind initiatives like this. Real conversations. Honest dialogue. Shared experiences.
This is how Bali’s F&B community moves forward. Together.
Our luncheon brought us to Jimbaran, where we gathered at Anarasa Restaurant at Mövenpick Resort & Spa.
It was an afternoon of good conversations and fresh insights, from managing used cooking oil to learning more about chicken farming in Bali. Surrounded by our members and the wider F&B community, it was a relaxed and enjoyable gathering.
BRCA Luncheon at
Anarasa Restaurant, Mövenpick Resort & Spa I
11 March 2026
Good food, good people,
good conversations…
This month, we headed to Jimbaran for our luncheon and networking session, warmly hosted by Anarasa Restaurant at Mövenpick Resort & Spa. Members and Bali’s wider F&B community came together, from businesses and suppliers to agencies and sustainability partners.
The afternoon opened with a welcome from Dean Keddell, one of BRCA’s founders and owner of Ginger Moon Group, followed by brief introductions. We then heard from Putu Maryam of Bodhi’s Farm and Petr Hindrich of Green Books, who shared fresh insights with the community.
The menu began with a refreshing tuna carpaccio, followed by mushroom slow-cooked chicken breast, and ended on a sweet note with riz au lait. Thoughtfully prepared and beautifully presented, it made the afternoon even more enjoyable.
Thank you to Anna Dewi, Pande Wijaya the chefs, and the entire Anarasa team for the warm hospitality.
Join us next at TEMPLE by Ginger Moon.
Anarasa Restaurant
Movenpick Resort and Spa
jalan Wanagiri No.1, Jimbaran, Kec. Kuta Sel., Kabupaten Badung, Bali 80362
https://movenpick.accor.com/en/asia/indonesia/bali/jimbaran-bali/restaurants/anarasa-restaurant.html
resort.bali.rest-resv@movenpick.com
“Good conversations,
shared tables, and a
community that keeps
growing”
MONTHLY LUNCHEON UPDATE
MONTHLY LUNCHEON UPDATE
Speaker of The Day:
Putu Maryam – Founder,
Bodhi’s Farm
Bodhi’s Farm
Samuel Pablo Pareira, Business Engagement Specialist at WWFIndonesia, highlighted the growing importance of sustainable sourcing in the HORECA industry, encouraging businesses to take an active role in protecting natural resources while strengthening long-term resilience. His insights set a thoughtful tone for the luncheon, aligning sustainability with practical business responsibility.
The session introduced key ecolabel certifications that help companies identify responsibly sourced products — from sustainable palm oil and forest commodities to ethical agriculture and seafood. Embracing these standards not only supports environmental and social impact but also responds to rising expectations from consumers, investors, and global markets.
About Bodhi’s Farm
Bodhi’s Farm is a 1-hectare organic poultry farm in Plaga, Northern Bali, specializing in probiotic chicken raised naturally without antibiotics or hormones. With a strong focus on hygiene, animal welfare, and sustainable farming, the chickens are fed nutrientrich green fodder and fermented feed, resulting in healthier, lower-cholesterol meat with exceptional quality and taste.
MONTHLY LUNCHEON UPDATE
Speaker of The Day:
Petr Hindrich – Co- Founder,
Yayasan Greenbooks Indonesia
Yayasan Greenbooks Indonesia
Jl. Nakula Plaza No. B8, Kel. Legian, Kec. Kuta, Badung, Bali 80360 – Indonesia
info@green-books.org
https://green-books.org
The second speaker was Petr Hindrich of Green Books, who leads the UCO Partnership for Zero Waste Schools, an initiative connecting hospitality businesses with environmental education in Bali.
Through this program, schools receive ecoeducation, teacher training, and practical waste management systems that help build long-term sustainable habits among students.
Participating businesses donate their used cooking oil, which is converted into funding for zero-waste school programs, including waste separation and plasticfree initiatives.
In return, businesses gain meaningful CSR and ESG impact, contributing directly to a cleaner Bali while strengthening their sustainability profile.
A meaningful, community driven initiative that creates impact for both businesses and future generations.
About Yayasan Greenbooks Indonesia
Yayasan Green Books Indonesia is a non-profit dedicated to inspiring Indonesian children to live sustainably by empowering educators with eco-education tools and programs. Founded from a grassroots initiative in 2013, it has grown into a movement that develops sustainability curricula and runs initiatives like the Zero Waste School Program, aiming to create lasting environmental impact through education.
EVENTS & HAPPENINGS
Nuanu Future Talks:
Gastronomy Leaders I
4 March 2026
Elevating the Conversation:
Bali’s Hospitality Leaders at
Gastronomy Leaders Talks 2026
On 4 March 2026, Nuanu Creative City became a gathering point for Bali’s hospitality community as Gastronomy Leaders Talks brought together industry professionals for a day of thoughtful dialogue. From morning to evening, conversations explored the realities of running F&B businesses today, from operational challenges to long-term sustainability.
Presented as part of Nuanu Future Talks, the forum focused on practical, operatorled insights, offering a platform for honest exchange and shared experiences among those shaping the industry.
As one of the supporting associations, Bali Restaurant & Café Association (BRCA) was present from the outset, participating in the press conference and reaffirming its commitment to fostering a responsible, collaborative, and future-ready F&B landscape in Bali.
BRCA was also represented in a panel discussion moderated by Dean Keddell, one of its founders, alongside members Heinz Von Holzen and Penelope Williams. Throughout the day, BRCA members Syrco Bakker, Nic Vanderbekeen, Ayu Sudana, and Shae McNamara contributed to conversations across various panel sessions.
EVENTS & HAPPENINGS
EVENTS & HAPPENINGS
FHTB I
28 – 30 April 2026 I NDCC
FHTB 2026 Pre-Registration –
Get Your Free 3-Day Pass
Pre-Registration for FHTB 2026 is open! Food, Hotel & Tourism Bali is back on 28– 30 April 2026 at Bali Nusa Dua Convention Center (BNDCC) — and you can enjoy FREE 3-day access (worth IDR 150,000) by pre-registering starting today!
How to Pre-Register:
1. Click our pre-registration link: https://bit.ly/fhtb2026preregbrca
2. Fill out the form and validate your account via email.
3. Wait for approval:
If approved → download your Visitor Pass.
If declined but you believe you qualify as an FHTB visitor → update your information and resubmit the form.
4. Bring your Visitor Pass and scan the QR code at the FHTB 2026 entrance.
Invite your friends, colleagues, or community to join! They’ll receive an email to pre-register themselves.
BRCA will take part in the expo with a booth alongside sustainable partners, reflecting its commitment to advancing sustainability in the F&B sector. BRCA will also host a panel discussion on the main stage with Eco Tourism Bali on 30 April 2026.
Don’t miss one of Bali’s largest exhibitions for the food, hotel, and tourism industry.
See you at FHTB 2026!
EVENTS & HAPPENINGS
BRCA LUNCHEON I
15 April 2026 I TEMPLE by
Gingermoon
You’re invited to the next BRCA
Luncheon:
15 April 2026, 12 PM Onward at
Temple by Gingermoon, Jalan
Kartika Plaza No. 8, Benoa, Kuta
Selatan, Badung
Speakers:
Danti Yuliandari, Founder of Mynouver
International, will share insights on marketing
and branding within the hospitality industry.
Dedy Tien, Director of Catalyst for Change, will
explore leadership under pressure, focusing
on how leaders can create a sense of safety
within teams while navigating high-stress
environments.
The Support Behind BRCA:
Together, We Make It
Happen
Let’s take a moment to appreciate our sponsors. Your trust and support have shaped so much of what BRCA has been able to do, and it truly means a lot to us.
Your partnership allows us to bring people together, create meaningful conversations, and continue building a stronger and more connected F&B community in Bali. Each initiative we take is made possible because of the support behind us. BRCA remains committed to supporting the industry while continuing to position Bali as a world-class culinary destination. This is something we build together, through shared effort and collaboration.
To us, our sponsors are more than partners. You are part of the journey, and we are grateful to grow this together.
OUR SPONSORS
Team Activities That Matter
In Bali, team activities can be more than just team building. They can create real impact too.
Here are a few ways to connect, collaborate, and give back as a team:
Mangrove Planting
Bring Your CSR Program in Bali to Life with Mangrove Planting. If you’re planning a CSR program in Bali, mangrove planting offers a unique opportunity to engage your team in a meaningful, sustainable activity that benefits both the environment and local communities. This program goes beyond one-off donations or symbolic gestures. It’s a hands-on, community- based experience where your team contributes directly to the restoration of Bali’s fragile coastal ecosystems.
Mangrove planting is a major initiative to combat climate change. These vital ecosystems contribute to carbon storage, protect coastlines from erosion, and support biodiversity while providing economic and social benefits to local communities.
Rescue Kitchen – Scholars of Sustenance Indonesia
Gather your team for a hands-on cooking session at the SOS Indonesia kitchen in Sanur, preparing meals for vulnerable communities across Bali.
In just 3 hours, up to 15 people can cook around 300 meals, typically rice, vegetables, and a choice of protein. The menu can be discussed and adjusted together. SOS Indonesia is flexible and happy to accommodate your schedule and needs.
Eco Tourism Bali invites teams to join “Regenerative Bali” initiatives, from mangrove and tree planting to coral restoration and turtle releases.
Coral Triangle Center offers half or full-day experiences in Nusa Penida, combining learning with hands-on activities like coral and mangrove restoration, while connecting with local conservation communities.
Kura-Kura Bus, together with Wana Segara Kertih, organizes mangrove planting activities that connect you with the local community caring for Bali’s coast.
Astungkara Way – Regenerative Farm, Future of Food Tour
As a restaurant, these activities bring you closer to what you do every day. Spend a half day or evening on a regenerative permaculture farm in Bali’s rice fields, guided by local farmers.
Harvest from the garden, plant, compost, and share a meal grown right on the land. It’s about getting your hands in the soil and reconnecting with where it all begins.
Astungkara Way offers two experiences: a Regenerative Farm Tour, a hands-on journey into farming and our connection to food and nature, and Future of Food, an evening experience that brings together regenerative farming and thoughtful, forward-looking dining.
These activities go beyond team building; they create real impact. From restoring coastlines through mangrove planting, supporting communities through rescue kitchens, to reconnecting with food systems through regenerative farming, each experience plays a role in shaping a more conscious and sustainable future.
What kind of impact would you like to create with your team?
“The best teams don’t
just grow together,
they create impact
together.”
BRCA SUSTAINABILITY CORNER
THE F&B LOOP
Professional Lens With Chef Heinz Von Holzen and Penelope Williams
What is it like to run an F&B business in Bali? We asked chef-owners to share their insights.
What has been the most challenging moment in your journey running or managing an F&B business in Bali?
Heinz: Running an F&B business in Bali is both a privilege and a serious responsibility. The island offers extraordinary opportunities, from world- class tourism and a vibrant culinary scene to a rich cultural foundation.
However, the industry is highly competitive and demanding. Statistics show that 60% of restaurants close within their first year, and nearly 80% do not survive beyond five years.
Passion alone is not enough.
A restaurant requires consistent quality, strong financial management, disciplined operations, well-trained staff, and a clear identity.
Bali’s market is dynamic. Trends change quickly.
Guests are well traveled and informed. Costs continue to rise. Expectations are high.
Penelope: Running a business in Bali means to me that I am also part of a huge community. My staff is like a family, the village that Bali Asli is part of, and the people living around Bali Asli, too. We are all part of a community, supporting each other. I feel very blessed to be part of this culture where the ethics are very much “ all for one and one for all”!
How important is community in your journey as a professional Chef and business owner in Bali?
Heinz: In Bali, community is everything. A restaurant never operates in isolation. It is part of a larger ecosystem that includes the local banjar, village, suppliers, farmers, fishermen, and the wider tourism network.
Being part of this community means contributing, supporting local initiatives, and respecting the rhythm of Balinese life. When we operate with respect, we are welcomed not just as business owners but as members of the community. For us, success comes not only from what we take, but from what we give back. We support local suppliers, promote Balinese culture, and actively engage in industry discussions. A strong hospitality sector depends on collaboration. When challenges arise, we must stand together by sharing knowledge, supporting one another, and maintaining open communication. Community is not a concept. It is a daily practice built on relationships that carry us through good and difficult times.
Penelope: Nothing in Bali is possible without community. It is number one. It is an essential network between people that has been lost in the first world. I was helping my security guard and his family, and their family harvest rice the other day, some people were cutting the rice, some knocking of the heads of rice and others taking the sticks of rice to use a food and bedding for their animals, then the rice was laid out to dry and another person’s garden, then it was taken to some one down the road to mill it. No money passed hands. Payment was made in kind, whether it was a percentage of the harvested rice or by helping others with their rice later on. This is a community.
THE F&B LOOP
Professional Lens With Chef Heinz Von Holzen and Chef Penelope Williams
How do you stand out from the crowd? What makes your guests return time and again?
Heinz: Our philosophy is embedded in our company credo – a living document consisting of 20 guiding principles that every team member understands and “owns.” Each day, we discuss one of these principles: warm welcome, anticipating guest needs, telephone etiquette, attention to detail, and many more. At the heart of our philosophy lies authenticity. We are committed to preserving and promoting traditional Balinese cuisine and culture. Despite modernization and global influences, we make a conscious effort not to westernize our recipes. Our mission is to present Balinese food as it truly is – rich in heritage, flavor, and meaning.
Penelope: Bali Asli’s philosophy is in our name. “ASLI” real, true, tradition, authentic. Bali Asli is the bridge between the Real Balinese culture and cuisine and visitors to Bali. We bring guests to experience the real Bali, unexploited and in context.
What has helped you stay resilient and keep your business moving forward during challenging times?
Heinz: The honest answer is simple: success – and belief. Over the past 30 years, since opening Bumbu Bali, we’ve faced many challenges, from economic crises to changing tourism patterns and difficult seasons. Yet we’ve always believed in the good karma of Bali: if you do good, good will return to you.
Resilience in hospitality requires a positive mindset. Guests come to Bali seeking warmth and light, and it’s our responsibility to create that environment. We focus on opportunities, continue investing in our team, and maintain our standards even in challenging times.
Success is not only measured financially, but in loyal returning guests, long-term team members, and the reputation built over decades. Belief, consistency, and optimism have carried us through every storm—and continue to guide us forward.
Penelope: My team helps me keep going. We make all the business decisions together. When I started to lose faith in Bali Asli’s ethos and started to change our concept, degrading what we had worked for for 15 years. My team sat me down and asked me, “If I have stopped believing in them? Why had I started losing faith in Bali Asli? “They brought me back and together we are now stronger than ever.
What kind of support or community do you think the F&B industry in Bali needs today?
Heinz: Looking at Bali’s hospitality future, one thing is clear: we must strengthen our foundation at the grassroots level. Hospitality schools play a crucial role. We need a stronger focus on Balinese and Indonesian culture, local products, traditional cuisine, and the pride that comes with representing one of the world’s most admired destinations. Bali offers world-class hospitality, world-class culture, and world-class food. Our education system should reflect that. Young professionals should see opportunities here at home – not only abroad. While international experience can be valuable, we must also create attractive, sustainable career paths within Bali. The future of our industry depends on well-trained, motivated local talent who are proud ambassadors of their heritage.
Penelope: The government needs to give space, time, and priority to Balinese culture and the cuisine. Without this, Hospitality in Bali will be dead. Education, funding, and realistic, clear policies are needed to govern and manage the entire island’s rubbish management.
Heinz Von Holzen
Chef and Owner Art Cafe Bumbu Bali
https://www.artcafebumbubali.com
Penelope Williams
Chef and Owner Bali Asli Restaurant
https://baliasli.com.au
BALI TOURISM & HOSPITALITY
Bali Tourism at a Glance: January 2026
In January 2026, there were 502,205 international tourist arrivals (foreign visitors) who came directly to Bali. Compared to December 2025, this represents a decrease of 12.30 percent month-to-month (m-to-m).
- 500,121 visitors entered through air entry points.
- 2,084 visitors arrived via sea entry points. Australian tourists recorded the highest number of arrivals to Bali, with a total of 134,781 visits.
- The next four largest groups of international visitors were from China (45,896 visits), India (37,351 visits), South Korea (27,508 visits), and Russia (24,917 visits).
- In January 2026, international tourists from the Asian region reached 154,422 visits, dominating arrivals to Bali with a share of 30.75 percent.
- Visitors from the African region totaled 4,189 visits, representing the smallest proportion at just 0.83 percent. Tourists from the ASEAN region recorded the largest absolute decline, decreasing by 34,333 visits.
- The Room Occupancy Rate (ROR) of star-rated hotels in Bali was recorded at 56.67 percent, a decrease of 4.20 percentage points month-to- month (m-to-m) compared to December 2025, which stood at 60.88 percent.
- The deepest month-to-month decline in occupancy was recorded in 3-star hotels, which fell by 7.20 percentage points.
- Compared to January 2025, or on a year-on- year (y-on-y) basis, the Room Occupancy Rate (ROR) in January 2026 decreased by 3.61 percentage points. This decline was observed across all classes of star-rated hotels, with the deepest drop recorded in 1-star hotels, which fell by 12.32 percentage points.
- The average length of stay in star-rated hotels was 2.89 nights, slightly down by 0.01 from December 2025 (m-to-m).
- Foreign guests stayed longer at 3.19 nights on average, compared to 2.41 nights for domestic guests.
- Year-on-year (y-on-y), the overall average length of stay decreased by 0.02 points.
Total Foreign Visitors 502.205 January 2026
SIGNING UP INVITATIONS TO OUR INDUSTRY COLLEAGUES
More Than Food, It’s Community
In Bali, food is never just about flavor, it’s about people. It’s shared tables, familiar faces, and the feeling of being part of something.
At BRCA, cafés, restaurants, and food businesses come together to support one another, celebrate local producers, and keep the island’s flavors alive and evolving.
Membership is more than joining; it’s connecting, collaborating, and being part of a community that grows, supports, and enjoys the journey together. Because here in Bali, the F&B scene isn’t just an industry, it feels like home.
BRCA Upcoming Project: Where To Eat In Bali Website
At BRCA, we continue to create platforms and projects that highlight Bali’s evolving culinary scene.
One of them is the “Where To Eat in Bali” website, a curated guide developed with Gaia Digital Agency, launching soon.
More initiatives are underway.
Share this with your peers and fellow food businesses, and invite them to be part of BRCA.
Membership is open to cafés and restaurants, with sponsorship opportunities for those who share our vision of a food-forward Bali. To learn more, reach out to Naomi at manager@balirca.id
SIGNING UP INVITATIONS
Closing BRCA & You!
At BRCA, we believe Bali’s culinary soul is something truly special. It lives in the freshness of the ocean, the colors of the markets, the depth of tradition, and the bold creativity of today.
This is an island where stories are told through food, where culture and craft come together at the table.
Our mission is simple: to help Bali grow into a world class culinary destination, while staying rooted in what makes it unique.
We welcome those who feel the same connection. If this speaks to you, come be part of it.
Together, we share Bali’s flavors, spirit, and story with the world.
Founders
Dean Keddell – Ginger Moon Restaurants & Author of Our Bali
Your Bali – Bali Kita Bali Kamu
Chris Salans – Mozaic
Anthony Syrowatka – Viceroy Hotel, Aperitif, Blossom + others & Gaia Digital Marketing Agency
Board
Kertawidyawati (Widya) – BRCA President
Weni Ariasty – Manager NOW! Bali & the BRCA treasurer
Ana Dewi – Mövenpick Resort & Spa Jimbaran Bali – HACCP
Maria Efflin – Secretary/Administrator, BRCA
Naomi Tribuana Festilani – Business and Community Manager BRCA
Jeroen Van Overbeek – Social Impakt, Bali Coop & BRCA Vice President
Min Siah – Wheatfields Bakery, Starter Lab – Advisor
Heru Dwi Soesilo – 2080 Burger & an events, branding & marketing guru
Rahmi Fajar Harini – Eco Tourism Bali & sustainability champion
Peter Dundas – Advisor
Thank you for reading this newsletter. Sampai Jumpa!
Welcome New Members to BRCA!
With culinary regards,
Naomi Tribuana Festilani
Business & Community Manager BRCA
On Behalf of BRCA Founders & Board
