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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
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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
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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
Hospitality
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
Features
Why this ‘odd’ cafe eschews vegan and plant-based labels
June 23, 2022
Jar Concengco June 23, 2022

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April 6, 2022

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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 A classic case study is @barpintxos. Back then, they only had 10 items on the menu: four tapas and six pintxos. There was no marketing budget to promote the brand. 

Fortunately, they had friends, family, and impressed customers who were willing to promote the shop for them.

“The customers were just so appreciative of what we were serving them. They took photos, posted them in their social media accounts, and all these were personal,” says Bar Pintxos’ Tinchu Gonzalez.

Not long after, their customer base grew. Prior to expanding to BGC and Makati, the restaurant would get visitors from Makati, Quezon City, and Pasig driving all the way to Alabang.

“Not only did he make it a warm and inviting space for the customers, but he made it a point to educate those who might not fully understand what they’re doing and how truly special it is,” food writer @chi.koppe says. “While [business partner] @migvecin’s food speaks for itself, Tinchu makes sure that guests leave appreciating what they do and feeling like they’re part of it.”

Originally published in F&B Report Vol. 15 No. 5. Revisit the story via the link in bio
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
So you’ve already sought the counsel of a consul So you’ve already sought the counsel of a consultant to come up with a pretty novel idea for a restaurant. What’s next?

Well, you’ll have to make sure that you’re not just slapping a theme on to your place and calling it a day. You’re going to have to go all out and make sure the food you serve stays faithful to the concept you’ve decided on. 

This is where the menu designer comes in.

Adapted from “The Coaching Staff” by @roiswar originally published in F&B Report Vol. 13 No. 2

Layout by @nimu_muallam
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