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No experience, no resume, you're hired! European hotels fight for staff: A waiter works at a crowded restaurant terrace in central Madrid, Spain

No experience, no resume, you’re hired! European hotels fight for staff

July 4, 2022

fnbreport July 4, 2022

Collaborating with customers’ cravings became the solution for success of Dough and Oven

A Dumaguete bakery caters to all consumer cravings, from fresh pandesal to Hokkaido buns

July 1, 2022

Valeria Van Hoven July 1, 2022

The Vineyard suite of the Null-Stern-Hotel (Zero-Star-Hotel), offering guests a choice between four open-air rooms in reaction to the world current state after the pandemic, by Swiss artists Frank and Patrik Riklin

Swiss ‘zero star hotel’ offers sleepless nights to ponder world’s crises

June 24, 2022

fnbreport June 24, 2022

Odd Cafe is located on the seventh floor of a Makati building

Why this ‘odd’ cafe eschews vegan and plant-based labels

June 23, 2022

Jar Concengco June 23, 2022

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Sagana's plant-based butter sources its coconuts from, and works with, smallholder farmers, cooperatives, and like-minded, accountable organizations

March 2, 2021

This social startup is making vegan butter out of coconut

Now entering the roster of local plant-based food: butter. Saganà founder and CEO Sharon Cattleya Romero-Faude chose to

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Marian San Pedro March 2, 2021

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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

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Despite being surrounded by numerous bakeshops, @d

Despite being surrounded by numerous bakeshops, @doughandovenbakeshop thrives as one of Dumaguete’s hidden gems—but how do they do it?

“My strategy for profitability in this saturated market is to keep things interesting,” says founder Kay Sagarbarria, adding that she also keeps food costs below 40 percent. And by "interesting," she means reimagining baked products popular elsewhere that are hard to find in Dumaguete.

For instance, she reimagined fried, cheese-filled doughnuts coated in sugar and powdered milk by creating a baked version of cheesy milk buns.

A good number of Sagarbarria’s products are also customer cravings-turned-popular menu items. A client’s order of sugarless French bread turned into a baguette with a crispy crust and soft crumb, while a friend’s request to replicate ube loaf brought about one of the store’s fan favorites: the full-flavored ube swirl.

Having accomplished the seemingly impossible task of penetrating a crowded market amid a pandemic, Sagarbarria lends a few words of advice to aspiring food entrepreneurs.

“I have been fortunate to work with those who share my passion for making consistently good products. However, being open to suggestions and feedback—be it positive or negative—is essential to success. Don’t sacrifice quality for profit, and make products you can be proud of.”

Story by @vawewia

Dealing with inappropriate customers is a reality

Dealing with inappropriate customers is a reality most food establishments face. It’s also true though that ‘inappropriate’ varies between upscale restaurants, fast food chains, laid-back coffee shops, and bars.

There is one statement however that most restaurateurs, cafe owners, bartenders, baristas, and servers agree with: The customer is not always right.

There exists a fine line between customer entitlement and the standard of service each food establishment is paid to deliver.

Here are a few suggestions on general customer etiquette to make that fine line a little bolder.

“Customer service incidents do occur frequently, but they're often due to communication issues, which are likewise resolved by good communication,” says @theheadbean, owner of @each.coffee. “Being kind to your waitstaff, your barista, and your fellow customers goes a long, long way.”

Video by @omanthasong
Story by @vawewia

A reminder from chef Iván Fernández, formerly of

A reminder from chef Iván Fernández, formerly of Tomatito, on why positive kitchen culture matters.

Obviously, there will be moments when things won’t go the way you expect it to but you just get yourself together and hone in on what needs to be done.

"It’s a restaurant. It’s a living being. Lots of customers inside, problems can appear, in the kitchen or outside. So when things get tense, you have to get serious. You have to cut the jokes, go straight to work, and focus."

Adapted from “What this Spanish chef wants you to know about creating a positive kitchen culture” by @mariansanpedro_

At @oddcafeph somewhere on the seventh floor of a

At @oddcafeph somewhere on the seventh floor of a Makati building, you get a fresh take on aesthetic interiors and delicious beverages—and a market positioning that’s uniquely theirs.

“It was a conscious effort on our part not to label our cafe as vegan. We want to normalize it instead,” says owner @viavillafuerte. “It didn’t need to be said out loud.

Swipe to see highlights of the space and menu captured by @campfiremedia then hit the link in bio for the feature.

A classic case study is @barpintxos. Back then, th

When craft beer meets remote work management, a ne

When craft beer meets remote work management, a new brew emerges— using apps, technology, trust, and communication as ingredients. Take it from certified cicerone Raoul Masangcay of @wickedelias.

Story and photos by @campfiremedia
Layout by @nimu_muallam

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