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Japonesa might be your new favorite lunch spot

How this Japanese-Peruvian restaurant used customer feedback to its advantage

August 17, 2022

Romeo Moran August 17, 2022

The founders of Takao Studios Coffee

Watch these chefs creatively fuse coffee and Japanese food in Tagaytay

August 15, 2022

Jar Concengco August 15, 2022

Through the Nespresso Momento line, Nespresso Professional remains consistent in its industry-proven ease and convenience of use

An elevated coffee experience finally arrives in the Philippines

August 15, 2022

BrandRoom August 15, 2022

F&B briefs: Jersey Bakery's Damn Delicious Doughnuts

F&B briefs: From ‘damn delicious’ doughnuts to a Makati cult fave’s new brunch menu

August 5, 2022

fnbreport August 5, 2022

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Half Saints

Here's how the high-stakes menu engineering of Half Saints paid off

November 5, 2021

Why the women behind Half Saints reinvented their already successful menu

When the lockdown was announced in March last year, Christine Roque and Jo Arciaga of Half Saints had

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Jar Concengco November 5, 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

Why is organic produce more expensive?

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Pairing coffee and ramen sounds ridiculous at firs

Pairing coffee and ramen sounds ridiculous at first—until you experience what Takao Studios Coffee and the creative collaborations they have been rolling out.

Story and photos by @campfiremedia
Layout by @nimu_muallam

A simple thought that could yield some seriously c

A simple thought that could yield some seriously compelling results? It’s an opinion that came to mind when F&B Report’s @ericatlass covered, watched, and met chefs like Dominique Crenn, Quique Dacosta, and Kyle Connaughton at Madrid Fusión back in 2019.

There is no doubt the world’s top chefs are adept at pulling gastronomic heft out of the kitchen. However, they now meet the challenges of discerning customers while keeping one eye on the state of the planet.

Revisit the feature to remind us that embracing sustainability, championing innovation, and investing in knowledge sharing can set a global standard that would benefit the whole industry.

Adapted from “Let innovation change the world” originally published in F&B Report Vol 16 No. 1

As food brands and establishments double down on o

As food brands and establishments double down on opportunities, this fever pitch is welcoming a wave of new products and restaurant openings to Manila. Here’s a tasty roundup of the food updates bound to heat up your palates.

Head to the link in bio or visit Fnbreport.ph to read more

Can we all agree that it’s time to review common

Can we all agree that it’s time to review common practices and adopt new ones?

Adapted from “Avoiding food waste in the industry” by @maitadejesus originally published in F&B Report Vol. 16 No. 1

Illustrations by @boizei7
Layout by @nimu_muallam

Ran by husband-and-wife team Arthur and Arra Dance

Ran by husband-and-wife team Arthur and Arra Dancel, @tacomata.mnl (pronounced “takaw-mata” as a clever play on the Filipino idiom meaning “greedy eyes,” a pun Arthur is proud of) started off as a stall in a nearby Poblacion food park just before the pandemic hit.

Arthur is a Filipino-American who grew up in San Francisco and came off a job in Wall Street, while his wife Arra worked with the United Nations. They returned home to start something new and came up with Taco-Mata because they really wanted to serve tacos inspired by the different flavors and regional cuisines represented in their beloved New York City.

And despite the pandemic, their combo of delicious food and heavy focus on customer experience seems to be the key to their evolution and success. Here’s how they did it.

Story by @roiswar
Photos by @patmateopics
Layout by @nimu_muallam

A reminder that mindfully reducing and managing fo

A reminder that mindfully reducing and managing food waste goes a long way, whether it’s to make a kitchen more efficient or to help the environment

Adapted from “The best ways to reduce food waste, according to chefs” by @dnsalcantara
Graphics by @nimu_muallam

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