Feliz Perez - Dine Baguio 2017

1. A Menu Built on Local Seasons
and Produce

2. A short history

3. Café by the Ruins c. 1988

4. Café by the Ruins c. 1988

5. The Café and I

6. Café by the Ruins Now

7. Café by the Ruins Now

8. Café by the Ruins Dua

9. Café by the Ruins Dua

10. Café by the Ruins Dua

11. Food Philosophy
Natural, Local and Seasonal

12. Natural
• No preservatives and additives
• No artificial food coloring
• No MSG
• Made from scratch
• Made in-house
• Minimal processed food

13. Natural, Local and Seasonal

14. Local
• Most ingredients from the Baguio
Market
• Philippine grown or made
• Small industries
• We know our suppliers
• Supports the local economy

15. Sources and Suppliers

16. Seasonal
• Summer, Rainy Season, Cold Season
• Only the freshest ingredients
• Only what’s available at the time
• We use what we can when we can
• Natural preservation tactics
–Smoking, pickling, jam, etc.

17. Bahay Kubo

18. Advantages
• Showcasing what’s local and
available
• Helping the local economy
• Cost and storage saving
• Develop long term relationships with
suppliers

20. Advantages (continued)
• Always having a new menu
• We’re in tune with nature
• We’re always one step ahead of
competitors

21. Disadvantages and Our Solutions
• Ingredients are highly perishable
–Only purchase what we need.
• Short seasons
–Make short season specials
• Suppliers have difficulty keeping up
with volume
–Increase number of suppliers

23. Disadvantages and our sol
• Customers look for their favorite
items
–Make suggestions to try new items.
• Environmental Concerns
–Juju, an idigenous eel went extinct
–Bees – difficulty procuring honey

24. Menu Making Process
• Identify top selling products
• Remove products that are:
–Out of season
–Difficult to make
–Not selling
• Meet with staff (waiters, cooks and
managers)

26. Menu Making Process
• Identify what is in season, what
customers are looking for
• Get suggestions from staff, suppliers,
customers
• Find or make recipes
• Kitchen Testing

27. Tasting

28. Menu Making Process
• Tasting with Staff
–Discuss ingredients, sources,
vocabulary, stories
–Get comments
• Make adjustments
• Full menu change

29. Community Service
• Typhoon Pepeng in 2010
–Used local ingredients in soup
kitchen
–Insisted on cash donations to
support local market