How to adapt in an ever-changing food world | via FnBReport
“The only thing that is constant is change.” This long upheld maxim serves appropriate for the industry we are in. In the last decade, the culinary landscape in the Philippines has evolved in hyper speed and changed in many ways that operators are hanging on for dear life. While change can be good, it can also cause problems. One of the most common mistakes that a business owner does is to impulsively react to the current challenge they are facing.
What they do in the West Coast versus East Coast, or what they’re doing in Barcelona versus in San Sebastian are world’s apart. Gather every piece of information you can get and translate those ideas locally. Keep an eye out for best practices and systems above anything else. Hop on, hop off One of the contributing factors for change in customer behavior is travel. It is obvious that affordable travel has changed expectations and dining preferences among Filipinos.
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