Julianne Bernardo's talk on going from chef to CEO of her business, J.Cuppacakes at DINE Pampanga last August 19, 2015 at the AUF Sports and Cultural Center
Raymund Magdaluyo: From Local Concept to National Brand: The Seafood Island S...courageasia
This document discusses Boodle House Seafood's 11 years in business and expansion to 32 stores nationwide. It promotes their signature Boodle Feasts, which are seafood dishes eaten communally from banana leaf-lined trays, as a unique Filipino dining experience. The document also outlines learnings around turning problems into opportunities and building a brand through multi-sensory experiences. It discusses the company's grassroots program that supports local communities.
Geremy Kho has over 5 years of experience in hospitality and culinary arts. He holds a Bachelor's degree in International Hospitality Management from Enderun Colleges. His work experience includes positions as a sommelier and line cook at Atelier Vivanda in Manila, and line cook roles at restaurants in Orlando and Colorado. He has additional experience in front desk assistance and food service. Kho demonstrates strong leadership skills through his roles leading the Anyo Theater Corporation and as Batch President of the Enderun Student Government. He is proficient in English, Filipino, and Microsoft Office.
Cake 2 The Rescue is an online do-it-yourself cake kit company that provides all the materials needed to create fun and easy birthday cakes. The kits come with cake mixes, icing, decorations, instructions, and baking tools to make homemade cakes achievable for all skill levels. The company was founded by Lou Duggan to reduce the stress of homemade cakes and allow parents to feel like heroes for their children's birthdays with minimal effort. The kits have grown increasingly popular with over 45,000 Facebook likes and high customer satisfaction for providing all necessary materials and easy-to-follow instructions.
We linku2 North Shore and Hibiscus Coast articles, information and business links for shopping, dining, living and leisure including travel, pet care, gifts, restaurants, takeaways, cafes, furniture, computers and more
2017 cda ix masterlist of non compliant cooperatives as of december 31, 2017Meow Alcoran
The document is a masterlist of non-compliant cooperatives in the Pagadian Extension Office area as of December 31, 2017. It lists the names of 66 cooperatives along with their registration number, date of registration, province, municipality, type of cooperative, and current status. The cooperatives are from various locations in Zamboanga del Sur, Zamboanga del Norte, Zamboanga Sibugay, and Basilan province.
Bak kut teh is a Chinese pork rib soup that originated in Fujian province, China and was introduced to Malaysia and Singapore by Hokkien immigrants in the 19th century. The document discusses two bak kut teh restaurants - Ah Hock Seafood Bak Kut Teh restaurant, which combines bak kut teh with local seafood, and Ah Ping Bak Kut Teh restaurant. It also analyzes the competitors for each restaurant and provides recommendations to help the restaurants improve their operations and growth.
2017 zamboanga city cda 9 registration coop masterlistMeow Alcoran
This document is a masterlist of cooperatives registered with the Cooperative Development Authority Pagadian Extension Office in Zamboanga City as of December 31, 2017. It contains information like registration number, date registered, municipality, cooperative type (e.g. multipurpose, producers), status (e.g. compliant, dissolved), date of any status changes, and contact information for over 100 different cooperatives in the region.
The document summarizes three seafood businesses that were interviewed: Bali Hai Seafood Restaurant, Bubba Gump Shrimp Co., and The Manhattan Fish Market. It provides details on the location, menu items, and signature dishes of each business. It then analyzes the weaknesses and recommendations for each business. The conclusion states that based on the analysis, Bali Hai Seafood Restaurant would be the most commercially successful due to its strategic location for local seafood.
Raymund Magdaluyo: From Local Concept to National Brand: The Seafood Island S...courageasia
This document discusses Boodle House Seafood's 11 years in business and expansion to 32 stores nationwide. It promotes their signature Boodle Feasts, which are seafood dishes eaten communally from banana leaf-lined trays, as a unique Filipino dining experience. The document also outlines learnings around turning problems into opportunities and building a brand through multi-sensory experiences. It discusses the company's grassroots program that supports local communities.
Geremy Kho has over 5 years of experience in hospitality and culinary arts. He holds a Bachelor's degree in International Hospitality Management from Enderun Colleges. His work experience includes positions as a sommelier and line cook at Atelier Vivanda in Manila, and line cook roles at restaurants in Orlando and Colorado. He has additional experience in front desk assistance and food service. Kho demonstrates strong leadership skills through his roles leading the Anyo Theater Corporation and as Batch President of the Enderun Student Government. He is proficient in English, Filipino, and Microsoft Office.
Cake 2 The Rescue is an online do-it-yourself cake kit company that provides all the materials needed to create fun and easy birthday cakes. The kits come with cake mixes, icing, decorations, instructions, and baking tools to make homemade cakes achievable for all skill levels. The company was founded by Lou Duggan to reduce the stress of homemade cakes and allow parents to feel like heroes for their children's birthdays with minimal effort. The kits have grown increasingly popular with over 45,000 Facebook likes and high customer satisfaction for providing all necessary materials and easy-to-follow instructions.
We linku2 North Shore and Hibiscus Coast articles, information and business links for shopping, dining, living and leisure including travel, pet care, gifts, restaurants, takeaways, cafes, furniture, computers and more
2017 cda ix masterlist of non compliant cooperatives as of december 31, 2017Meow Alcoran
The document is a masterlist of non-compliant cooperatives in the Pagadian Extension Office area as of December 31, 2017. It lists the names of 66 cooperatives along with their registration number, date of registration, province, municipality, type of cooperative, and current status. The cooperatives are from various locations in Zamboanga del Sur, Zamboanga del Norte, Zamboanga Sibugay, and Basilan province.
Bak kut teh is a Chinese pork rib soup that originated in Fujian province, China and was introduced to Malaysia and Singapore by Hokkien immigrants in the 19th century. The document discusses two bak kut teh restaurants - Ah Hock Seafood Bak Kut Teh restaurant, which combines bak kut teh with local seafood, and Ah Ping Bak Kut Teh restaurant. It also analyzes the competitors for each restaurant and provides recommendations to help the restaurants improve their operations and growth.
2017 zamboanga city cda 9 registration coop masterlistMeow Alcoran
This document is a masterlist of cooperatives registered with the Cooperative Development Authority Pagadian Extension Office in Zamboanga City as of December 31, 2017. It contains information like registration number, date registered, municipality, cooperative type (e.g. multipurpose, producers), status (e.g. compliant, dissolved), date of any status changes, and contact information for over 100 different cooperatives in the region.
The document summarizes three seafood businesses that were interviewed: Bali Hai Seafood Restaurant, Bubba Gump Shrimp Co., and The Manhattan Fish Market. It provides details on the location, menu items, and signature dishes of each business. It then analyzes the weaknesses and recommendations for each business. The conclusion states that based on the analysis, Bali Hai Seafood Restaurant would be the most commercially successful due to its strategic location for local seafood.
Natural mineral water benefits prakritikVijohn Group
NaturalMineral water
Benefits – Prakritik
Water is essential for all living things. The company has explored innovation and now offers VI-John Prakritik, a natural mineral packaged drinking water. It focuses on being natural and high quality to build lasting trust. Clean water is important for health, as a lack of water or scarcity of clean water can harm health. The new water is purified without chemicals, preservatives or pesticides to provide a true natural taste. It has appropriate pH levels and mineral content for health. The company aims to develop quality products and economy while gaining people's trust back in domestic brands.
This document provides information about the Brook Run Plant Sale & Art Show occurring from April 7-9 and 19-23, 2017 in Dunwoody, Georgia. The event will include a large plant sale with thousands of organically grown vegetable, herb, annual, perennial and pepper plants for $1 or more. An art sale will also be held with local artists exhibiting works priced under $75. The sale and show will take place at Brook Run Park across from the skate park.
This document announces a plant sale and art show being held from April 7-17, 2016 in Dunwoody, Georgia. It will include a large selection of organically grown vegetables, annuals, perennials, herbs and tomatoes for sale at low prices, as well as an art sale featuring local artists with works priced under $75. The event is a annual community event held at Brook Run Park.
This document contains April-Rain Dick's resume. It summarizes her education at Edenvale High School and Capsicum Culinary School where she completed certifications in culinary arts. She is currently seeking part-time work on weekends and holidays in the food industry while completing her pastry certification. Her experience includes baking cakes for home sale, event planning, waitressing, and most recently working as a cook at the Premier Hotel to gain industry experience required by her culinary course. References are provided.
Petaling Street is known as Malaysia's China Town and is filled with local cuisine stalls and restaurants. The document examines three different food establishments on Petaling Street - an original Hokkien mee shop with an outdoor kitchen, the shop's newer restaurant with an indoor kitchen, and hawker stalls along Madras Lane with outdoor food preparation. It explores how indoor versus outdoor food preparation can affect customer perceptions of cleanliness and their behavior. The objectives are to understand how preparation space impacts cleanliness views and identify ways to improve all spaces.
Waterbom Bali is a recreational vehicle or a water theme park , ideal if you are holidaying with family . This park is one of the attractions for children in Bali is very much our recommendation .
PHILIPPINE DENTAL ASSOCIATION
Ayala Avenue cor. Kamagong St., San Antonio Village 1203 Makati City Tel. Nos. 8978091 / 8904609 / 896332
11TH National Dental Health Month
Theme: “Nakangiti ang Kinabukasan,
Kapag Ngipin ay Pinangangalagaan”
February 1-28, 2015
ALAY PARADA
February 1, 2015 – Cuneta Astrodome
This document discusses the history and characteristics of fast food in India. It notes that fast food has existed for a long time through street vendors offering snacks. It then discusses how the fast food industry emerged in India with entrepreneurs like Mr. Dhirubhai Ambani starting fast food ventures and international chains like McDonald's and Pizza Hut opening restaurants. The document outlines the benefits of fast food like being cheap, convenient and satisfying hunger quickly. However, it also discusses the health issues associated with fast food like weight gain, high fat, sugar and sodium content which can lead to conditions like diabetes and kidney disease. Finally, it examines the target locations and pricing strategies of fast food centers.
This report provides a comparative analysis of two artisan bakeries in Malaysia: White Brick Oven bakery in Sungai Buloh, Selangor and Tommy le Baker in Kuala Lumpur. Both bakeries are owned and operated by a single owner-baker, but Tommy le Baker employs 3-4 additional staff members. The bakeries differ in their sourcing of ingredients and equipment, with White Brick Oven importing organic grains and flour from Austria and equipment internationally, while Tommy le Baker sources locally and has upgraded Malaysian equipment. Both focus on simple bread made from flour, water, salt and yeast, but Tommy le Baker emphasizes the fermentation process while White Brick Oven also offers other baked goods
Guillermo Ramos - Dine Baguio 2017 - Designing a Dining Experience that Sellscourageasia
The document discusses designing a dining experience that sells. It emphasizes focusing on food, service, ambience, and branding message. It then discusses the challenge and experience of the Sérye restaurant. Their experience focuses on using traditional baking methods and ingredients to recreate pandesal from the past. They offer various Filipino breakfast meals and sandwiches as well as artisanal coffees and teas.
Feliz Perez - Dine Baguio 2017 - A Menu Built on Local Seasons and Producecourageasia
This document discusses the Café by the Ruins' philosophy of using natural, local, and seasonal ingredients in their menu. They work directly with local suppliers in Baguio to source ingredients that are fresh and available depending on the season. Their menu changes regularly based on what is currently in season to support the local economy and environment. They also discuss challenges like short seasons and supply issues, as well as their process for creating seasonal menus that showcase local produce.
The Cacao Project aims to support small-scale cocoa farmers in meeting the growing global demand for cocoa by providing income opportunities, education on sustainable farming practices, and reforestation efforts to supply the projected 1 million tonne cocoa deficit and empower indigenous farmers in the Philippines, whose average age of 57 is above the worldwide average of 60 for farmers.
Jairus Ferrer - The Farm to Table Phenomenon - DINE Baguio 2017courageasia
This document discusses the farm-to-table phenomenon and the author's journey with it. The author argues that farm-to-table should be the way of life rather than something new, and shares lessons learned about growing character through using what you have and starting where you are, working with nature rather than against it, and keeping food production close to its end market. The document expresses gratitude at the end.
The Business of F&B Innovation - Chef Steven Carlcourageasia
The document discusses innovation in the context of menu development for restaurants. It provides definitions of innovation and discusses how innovation involves applying better solutions to meet new or existing needs in a practical way. The document then lists several food trends to consider for menus, such as comfort foods, global foods, raw foods, sharable foods, low-alcohol drinks, and healthy snacks. It emphasizes starting with existing menu items and ideating incremental improvements, then testing ideas. The goal of innovation is developing a better solution for a defined need.
The Business of F&B Innovation - Miguel Mercadocourageasia
The document discusses how digital marketing is changing the dining lifestyle in the Philippines. It notes that 68% of Filipinos are considered "foodies" interested in food, restaurants, and cooking. With more dining options available online and through delivery, dining is no longer confined to sitting down at restaurants. New formats like food halls, kitchen sharing, and "grocerants" that combine grocery and restaurants are emerging. Digital marketing helps promote these new options and influences consumers to dine out more for convenience or unique experiences. It also allows restaurants to engage customers before, during, and after their visits through online reviews, apps, social media, and meal subscriptions.
The Business of F&B Innovation - Johnlu Koacourageasia
Johnlu G. Koa, CEO of The French Baker, discusses the company's history and strategies for success over 30 years. The French Baker became a dominant industry model in 1989 and spent the following decades battling competitors, including me-too brands in the first 10 years, foreign brands in the same category in the next 10 years, and all others in the past 8 years. Koa recommends innovating on the 4 P's of marketing - price, place, product, and promotion - to develop strong food and beverage brands.
The Business of F&B Innovation - Chef Tim Abejuela courageasia
The document discusses the creative process behind developing new products for a multi-concept restaurant group. It involves several key steps:
1) Calibration to ensure all products align with and communicate the brand positioning.
2) Conceptualization by deciding what to include in dishes and how to cook it to translate the brand vision.
3) Seeking input and criticism from others to refine ideas.
4) Developing new concepts like "Adobo Back Ribs" while maintaining consistency and quality. Innovation is balanced with restraint to avoid overwhelming customers.
The Business of F&B Innovation - Chef Kalel Demetriocourageasia
Bars are reinventing their menus by innovating existing options and creating new inventions. A successful reinvention starts with a feasibility study analyzing strengths, weaknesses, opportunities and threats. Menus should emphasize sustainability and go global by researching quality ingredients, presentation styles suitable for the bar, and staff capabilities while meeting client needs. Reinventing requires thinking creatively outside typical boundaries and training staff with guidance.
The Business of F&B Innovation - Gary De Ocampocourageasia
Gary de Ocampo discusses why consumers eat the brands they eat. He argues that brands become irresistible when they lodge themselves deeply in consumers' unconscious minds so that they are the automatic choice. To make food brands irresistible, marketers must understand people and emotions in order to communicate functional benefits through emotional storytelling. Stories create memories that drive consumer choice of brands.
The Business of F&B Innovation - Amor Maclangcourageasia
This document discusses branding and marketing strategies for food and beverage businesses in the Philippines. It provides five hashtags to learn for 2017, including #TrendOwnership, #OwnYourTrend, and #PremiumNotPretentious. It also discusses the Mahalin Pagkaing Atin movement which pays homage to local cuisine and food traditions. Key issues it aims to address are low incomes for local farmers, unsustainable livelihood programs, and the commodification of homegrown categories. The document promotes collective branding and recognizing culture as new content to valorize Philippine brands. It provides contact information for the marketing company, Geiser Maclang Network.
The Business of F&B Innovation - Usec. Berna Romulo-Puyatcourageasia
The document summarizes the state of Philippine agriculture based on a presentation by the Undersecretary of the Department of Agriculture. It outlines that agriculture contributes 9% to GDP but employs 28% of the workforce. The average age of farmers is 57 and daily wages are low. Production of crops, livestock, poultry and fisheries is detailed for recent years. The Department of Agriculture's mandate and 10 basic foundations for a sustainable agriculture program are presented. Examples of heirloom and specialty agricultural products being promoted locally and internationally are provided. Partnerships with the private sector to ensure supply and demand of agricultural goods are emphasized.
Amy Besa - Hidden Flavors, Open Kitchenscourageasia
The document discusses hidden flavors of food from the Batulao Forest, one of the last natural stands in the Philippines. It describes how the forest provides trees, grasses, fruits, flowers, mushrooms and honey with hidden flavors that were traditionally part of Filipino cuisine but are now unknown and undervalued. It also mentions how open kitchens in the Batulao Forest are working to preserve these flavors by having staff prepare meals using ingredients like binacol, humba and sotanghon that showcase the heirloom flavors of the forest.
Natural mineral water benefits prakritikVijohn Group
NaturalMineral water
Benefits – Prakritik
Water is essential for all living things. The company has explored innovation and now offers VI-John Prakritik, a natural mineral packaged drinking water. It focuses on being natural and high quality to build lasting trust. Clean water is important for health, as a lack of water or scarcity of clean water can harm health. The new water is purified without chemicals, preservatives or pesticides to provide a true natural taste. It has appropriate pH levels and mineral content for health. The company aims to develop quality products and economy while gaining people's trust back in domestic brands.
This document provides information about the Brook Run Plant Sale & Art Show occurring from April 7-9 and 19-23, 2017 in Dunwoody, Georgia. The event will include a large plant sale with thousands of organically grown vegetable, herb, annual, perennial and pepper plants for $1 or more. An art sale will also be held with local artists exhibiting works priced under $75. The sale and show will take place at Brook Run Park across from the skate park.
This document announces a plant sale and art show being held from April 7-17, 2016 in Dunwoody, Georgia. It will include a large selection of organically grown vegetables, annuals, perennials, herbs and tomatoes for sale at low prices, as well as an art sale featuring local artists with works priced under $75. The event is a annual community event held at Brook Run Park.
This document contains April-Rain Dick's resume. It summarizes her education at Edenvale High School and Capsicum Culinary School where she completed certifications in culinary arts. She is currently seeking part-time work on weekends and holidays in the food industry while completing her pastry certification. Her experience includes baking cakes for home sale, event planning, waitressing, and most recently working as a cook at the Premier Hotel to gain industry experience required by her culinary course. References are provided.
Petaling Street is known as Malaysia's China Town and is filled with local cuisine stalls and restaurants. The document examines three different food establishments on Petaling Street - an original Hokkien mee shop with an outdoor kitchen, the shop's newer restaurant with an indoor kitchen, and hawker stalls along Madras Lane with outdoor food preparation. It explores how indoor versus outdoor food preparation can affect customer perceptions of cleanliness and their behavior. The objectives are to understand how preparation space impacts cleanliness views and identify ways to improve all spaces.
Waterbom Bali is a recreational vehicle or a water theme park , ideal if you are holidaying with family . This park is one of the attractions for children in Bali is very much our recommendation .
PHILIPPINE DENTAL ASSOCIATION
Ayala Avenue cor. Kamagong St., San Antonio Village 1203 Makati City Tel. Nos. 8978091 / 8904609 / 896332
11TH National Dental Health Month
Theme: “Nakangiti ang Kinabukasan,
Kapag Ngipin ay Pinangangalagaan”
February 1-28, 2015
ALAY PARADA
February 1, 2015 – Cuneta Astrodome
This document discusses the history and characteristics of fast food in India. It notes that fast food has existed for a long time through street vendors offering snacks. It then discusses how the fast food industry emerged in India with entrepreneurs like Mr. Dhirubhai Ambani starting fast food ventures and international chains like McDonald's and Pizza Hut opening restaurants. The document outlines the benefits of fast food like being cheap, convenient and satisfying hunger quickly. However, it also discusses the health issues associated with fast food like weight gain, high fat, sugar and sodium content which can lead to conditions like diabetes and kidney disease. Finally, it examines the target locations and pricing strategies of fast food centers.
This report provides a comparative analysis of two artisan bakeries in Malaysia: White Brick Oven bakery in Sungai Buloh, Selangor and Tommy le Baker in Kuala Lumpur. Both bakeries are owned and operated by a single owner-baker, but Tommy le Baker employs 3-4 additional staff members. The bakeries differ in their sourcing of ingredients and equipment, with White Brick Oven importing organic grains and flour from Austria and equipment internationally, while Tommy le Baker sources locally and has upgraded Malaysian equipment. Both focus on simple bread made from flour, water, salt and yeast, but Tommy le Baker emphasizes the fermentation process while White Brick Oven also offers other baked goods
Guillermo Ramos - Dine Baguio 2017 - Designing a Dining Experience that Sellscourageasia
The document discusses designing a dining experience that sells. It emphasizes focusing on food, service, ambience, and branding message. It then discusses the challenge and experience of the Sérye restaurant. Their experience focuses on using traditional baking methods and ingredients to recreate pandesal from the past. They offer various Filipino breakfast meals and sandwiches as well as artisanal coffees and teas.
Feliz Perez - Dine Baguio 2017 - A Menu Built on Local Seasons and Producecourageasia
This document discusses the Café by the Ruins' philosophy of using natural, local, and seasonal ingredients in their menu. They work directly with local suppliers in Baguio to source ingredients that are fresh and available depending on the season. Their menu changes regularly based on what is currently in season to support the local economy and environment. They also discuss challenges like short seasons and supply issues, as well as their process for creating seasonal menus that showcase local produce.
The Cacao Project aims to support small-scale cocoa farmers in meeting the growing global demand for cocoa by providing income opportunities, education on sustainable farming practices, and reforestation efforts to supply the projected 1 million tonne cocoa deficit and empower indigenous farmers in the Philippines, whose average age of 57 is above the worldwide average of 60 for farmers.
Jairus Ferrer - The Farm to Table Phenomenon - DINE Baguio 2017courageasia
This document discusses the farm-to-table phenomenon and the author's journey with it. The author argues that farm-to-table should be the way of life rather than something new, and shares lessons learned about growing character through using what you have and starting where you are, working with nature rather than against it, and keeping food production close to its end market. The document expresses gratitude at the end.
The Business of F&B Innovation - Chef Steven Carlcourageasia
The document discusses innovation in the context of menu development for restaurants. It provides definitions of innovation and discusses how innovation involves applying better solutions to meet new or existing needs in a practical way. The document then lists several food trends to consider for menus, such as comfort foods, global foods, raw foods, sharable foods, low-alcohol drinks, and healthy snacks. It emphasizes starting with existing menu items and ideating incremental improvements, then testing ideas. The goal of innovation is developing a better solution for a defined need.
The Business of F&B Innovation - Miguel Mercadocourageasia
The document discusses how digital marketing is changing the dining lifestyle in the Philippines. It notes that 68% of Filipinos are considered "foodies" interested in food, restaurants, and cooking. With more dining options available online and through delivery, dining is no longer confined to sitting down at restaurants. New formats like food halls, kitchen sharing, and "grocerants" that combine grocery and restaurants are emerging. Digital marketing helps promote these new options and influences consumers to dine out more for convenience or unique experiences. It also allows restaurants to engage customers before, during, and after their visits through online reviews, apps, social media, and meal subscriptions.
The Business of F&B Innovation - Johnlu Koacourageasia
Johnlu G. Koa, CEO of The French Baker, discusses the company's history and strategies for success over 30 years. The French Baker became a dominant industry model in 1989 and spent the following decades battling competitors, including me-too brands in the first 10 years, foreign brands in the same category in the next 10 years, and all others in the past 8 years. Koa recommends innovating on the 4 P's of marketing - price, place, product, and promotion - to develop strong food and beverage brands.
The Business of F&B Innovation - Chef Tim Abejuela courageasia
The document discusses the creative process behind developing new products for a multi-concept restaurant group. It involves several key steps:
1) Calibration to ensure all products align with and communicate the brand positioning.
2) Conceptualization by deciding what to include in dishes and how to cook it to translate the brand vision.
3) Seeking input and criticism from others to refine ideas.
4) Developing new concepts like "Adobo Back Ribs" while maintaining consistency and quality. Innovation is balanced with restraint to avoid overwhelming customers.
The Business of F&B Innovation - Chef Kalel Demetriocourageasia
Bars are reinventing their menus by innovating existing options and creating new inventions. A successful reinvention starts with a feasibility study analyzing strengths, weaknesses, opportunities and threats. Menus should emphasize sustainability and go global by researching quality ingredients, presentation styles suitable for the bar, and staff capabilities while meeting client needs. Reinventing requires thinking creatively outside typical boundaries and training staff with guidance.
The Business of F&B Innovation - Gary De Ocampocourageasia
Gary de Ocampo discusses why consumers eat the brands they eat. He argues that brands become irresistible when they lodge themselves deeply in consumers' unconscious minds so that they are the automatic choice. To make food brands irresistible, marketers must understand people and emotions in order to communicate functional benefits through emotional storytelling. Stories create memories that drive consumer choice of brands.
The Business of F&B Innovation - Amor Maclangcourageasia
This document discusses branding and marketing strategies for food and beverage businesses in the Philippines. It provides five hashtags to learn for 2017, including #TrendOwnership, #OwnYourTrend, and #PremiumNotPretentious. It also discusses the Mahalin Pagkaing Atin movement which pays homage to local cuisine and food traditions. Key issues it aims to address are low incomes for local farmers, unsustainable livelihood programs, and the commodification of homegrown categories. The document promotes collective branding and recognizing culture as new content to valorize Philippine brands. It provides contact information for the marketing company, Geiser Maclang Network.
The Business of F&B Innovation - Usec. Berna Romulo-Puyatcourageasia
The document summarizes the state of Philippine agriculture based on a presentation by the Undersecretary of the Department of Agriculture. It outlines that agriculture contributes 9% to GDP but employs 28% of the workforce. The average age of farmers is 57 and daily wages are low. Production of crops, livestock, poultry and fisheries is detailed for recent years. The Department of Agriculture's mandate and 10 basic foundations for a sustainable agriculture program are presented. Examples of heirloom and specialty agricultural products being promoted locally and internationally are provided. Partnerships with the private sector to ensure supply and demand of agricultural goods are emphasized.
Amy Besa - Hidden Flavors, Open Kitchenscourageasia
The document discusses hidden flavors of food from the Batulao Forest, one of the last natural stands in the Philippines. It describes how the forest provides trees, grasses, fruits, flowers, mushrooms and honey with hidden flavors that were traditionally part of Filipino cuisine but are now unknown and undervalued. It also mentions how open kitchens in the Batulao Forest are working to preserve these flavors by having staff prepare meals using ingredients like binacol, humba and sotanghon that showcase the heirloom flavors of the forest.
Chit Juan - Introduction to Slow Food: The future of Foodcourageasia
This document discusses the future of food and introduces the concept of "good, clean, and fair" food. It notes the beginnings of the convivium movement in several locations in Italy and the Philippines in the 1980s, which aims to promote heirloom species and varieties to preserve biodiversity, connect farms to tables through cooking, highlight the seasonality of ingredients, and fix the broken food system. The movement is described as grassroots for those who believe in real food.
Meliomar Inc. is working on sustainable seafood initiatives in the Philippines through programs like ARTESMAR, which tracks tuna catch from fishermen to processors using individual tags. Global fish production is declining as fishing effort increases, so alternative solutions for aquaculture are needed. The Sustainable Seafood Week brings together stakeholders to discuss challenges and promote reform through local solutions like integrated multi-trophic aquaculture, which farms different species together more efficiently.
This document discusses several trends related to the future of food, including:
1) A shift away from meat and towards plant-based foods as animal agriculture is a major contributor to greenhouse gas emissions. Companies are developing meat alternatives that could reduce environmental impacts.
2) Grains, legumes and vegetables will become more prominent on plates instead of the protein-centric model currently common in America.
3) Non-dairy milks and alternatives to eggs are growing in popularity following health recommendations against dairy.
4) Fresh juices, smoothies, and fermented drinks will replace sugary drinks due to their health benefits.
5) Local and seasonal ingredients will be emphasized to offer unique flavors and reduce environmental
Small farms face challenges in operating sustainable businesses while feeding communities. However, with entrepreneurial approaches to diversify offerings and revenue streams, small farms can thrive financially and environmentally by tapping into growing consumer interest in local and sustainable food options. With innovative solutions, small farms are well positioned to balance business and sustainability goals.
Chef Steven and Chef Cristina Carl - Sustainabilitycourageasia
This document discusses sustainability in the food and beverage industry. It defines sustainability as meeting present needs without compromising future generations' ability to meet their own needs. Choosing sustainability impacts agriculture, human health, the environment, small businesses, and job growth. Specifically, the document discusses how pasture-raised agriculture is more sustainable than industrial agriculture. It also explains how restaurants can promote sustainability by sourcing locally from small farms and being conscious about materials and operations. The restaurant Grind is highlighted as an example that strives to be sustainable in these ways.
This document discusses best practices for sustainability and food entrepreneurship education. It covers concepts like Maslow's hierarchy of needs and its updated version. The "4Ps of Education" framework is also presented, which includes factors like program, people, physical facilities, and price. The document advocates for hospitality education programs to focus on being healthy, observant, skillful, patient, innovative, tactical, ASEAN aware, business-like, legitimate, and ethical. It encourages readers to practice the business of sustainability and food entrepreneurship education. Contact information is provided for further discussion.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...Ang Chong Yi Singapore
In the heart of Singapore’s bustling culinary scene, a visionary chef named Ang Chong Yi is quietly revolutionizing the way we think about food. His mission? To create delectable Ang Chong Yi Singapore — Plant-based meat: Next-gen food alternatives that not only tantalize our taste buds but also contribute to a more sustainable future.
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONALNataliaLedezma6
Our decisions about what to put on our plate are far more intricate than simply following hunger cues. Food psychology delves into the fascinating world of why we choose the foods we do, revealing a complex interplay of emotions, stress, and even disorders.
19. Courage
• Acquires a BIG Responsibility
• Be a Risk Taker
• There is noo room for failure!
• Business is a gamble
• Be flexible
20. Integrity
• You need to have a strong foundation
• Values come from your school and the
environment you are in
21. Innovation/Creativity
• Pratice makes perfect
• Be patient (Trial and Error)
• Be organized
• There is no boundary when it comes to art
• You have your own interpretation
22. Knowledge
• Expose yourself
• Be curious, Don’t stop learning!
• Read, read and read!
• Be in the know
• Intelligence
23. Humility
• Have a CSR in your own little way
• It starts with your employees
• Be hospitable and warm to your customers
• Be selfless