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The Future of Food

fnbreport March 26, 2017

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What does the future of food look like? Madrid Fusion Manila chefs and speakers weigh in on this topic

fnbreport March 26, 2017

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There are a lot of factors at stake if we want organic produce to be more accessible, according to Holy Carabao Farm’s Hindy Weber-Tantoco

Why is organic produce more expensive?

Pauline Miranda December 13, 2019

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fnbreport

If you have a great business idea or want to expan

Bringing foreign franchises into the country is an

Bringing foreign franchises into the country is an expensive undertaking, and one that cannot be taken lightly.

Adapted from “Local Letdown” by @pyskie originally published in F&B Report Vol. 15 No. 2

Layout by @nimu_muallam

Mention “sustainability” and most people autom

Mention “sustainability” and most people automatically think of “tree-planting.” For businesses, there’s a misconception that it’s synonymous with corporate social responsibility. But it’s so much broader than that.

Simply put, sustainability means addressing present needs while safeguarding future generations’ ability to meet them.

Adapted from “How sustainability can help restaurants and food brands thrive” by Tanya Mariano

Layout by @nimu_muallam

Because big experiences can come from small, beaut

Because big experiences can come from small, beautiful packages too.

Swipe to see a visual review of some scintillating local food packaging designs, or dive into more detail via the link in bio.

What else do you think drives good packaging design?

📸: @campfiremedia and courtesy of @kumakumacurryph
Layout by @nimu_muallam

Food may come in all sorts of shapes, forms, flavo

Food may come in all sorts of shapes, forms, flavors, and sizes, but its power to elicit goodwill is universal.

Revisit our feature on some social enterprises built on kindness via the link in bio☝🏻

Adapted from “A Medium of Change” by @jetsetjourno, originally published in F&B Report Vol. 14 No. 4

Layout by @nimu_muallam

Some restaurants are guilty of letting profitable

Some restaurants are guilty of letting profitable opportunities walk out the door, and it is because of a lack of good service.

To counter this, make sure your team has the tools (i.e. knowledge, training, and mentorship) to enhance customer experience. If you can develop a culture in your team where all your employees are engaged and are service-minded then this should be easy.

The best example of this is your neighborhood fast food chain. Every time you walk into a fast food joint, there is an 80 percent chance that your server or order taker will offer other items on the menu.

For example, one order of a burger meal will be followed by a recommendation of “Would you like to make it large?” If the customer asks how much, then they are trained to use the special words: “It’s only P50.” If you order a large meal, you will be offered a dessert to complement your order.

Study the retail industry and learn from their techniques; study the international fast food companies, which are masters of getting a customer to spend an extra P50; but most importantly make service a priority.

Adapted from “Time to Engage” by @pyskie published in F&B Report Vol. 14 No. 3

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