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Foodservice in Focus

A DIALOGUE ON SUSTAINABLE GASTRONOMY (Part 2 of 2)

By: Marilen Fontanilla
Read Part 1 HERE.   ESSENTIAL INGREDIENTS FIRST “It is the produce first, before techniques. We are here to make the produce shine,” Chef Julie ...

A DIALOGUE ON SUSTAINABLE GASTRONOMY (Part 1 of 2)

By: Marilen Fontanilla
“The purpose of life is to contribute in some way to making things better.” —Robert F. Kennedy It is a daunting task to be catalysts for change in t ...

CRAFTING THE HOTEL CUSTOMER EXPERIENCE

By: Marilen Fontanilla
As the hotel industry faces a period of significant evolution and opportunity, hotels need to rediscover the differentiating factor that will help t ...

COOKING UP CHANGE (Part 2 of 2)

By: Marilen Fontanilla
Read Part 1 HERE.   SEAFOOD SUSTAINABILITY Land resources are not the only one at risk. Our aquatic resources are also slowly being depleted wi ...

COOKING UP CHANGE (Part 1 of 2)

By: Marilen Fontanilla
“In a gentle way, you can shake the world.” – Mahatma Gandhi As we end 2016 with a new president steering the country’s direction for the next six y ...

Fresh Takes in Philippine Hospitality

By: Marilen Fontanilla
A thriving hotel landscape has marked the Philippine hospitality scene these past few years. This can be attributed to the confluence of timely fact ...

Countdown 2015, Hello 2016

By: Marilen Fontanilla
Savory and sweet, the good and the great—highlights of the year that was in Manila’s foodservice scene and what to expect in the coming Year of the ...

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