On May 25, 2018, Globe myBusiness, in partnership with Mercato Centrale, gathered restaurant owners and food industry experts to Restomania PH 2018 to share updates on fresh trends, concepts, and technologies that are sweeping the food industry today.
Derrick Heng, Senior Adviser for Globe myBusiness, says Restomania PH is a wonderful opportunity for restaurateurs. Not only are restaurant owners provided with a platform to expand their network, they are also given access to the latest food industry data and technologies that they can use to sustain their business.
“In the era of digital, every restaurant owner is trying to create an experience. Now, [as food business owners do this], we want to be there to help them become sustainable and share the relevance of technology to their venture through Restomania PH,” Derrick says.
Following the introductions, various panel discussions were held, featuring top-calibre chefs, food critics, serial restaurateurs, and food data experts. Here are some key takeaways from some of their discussions at Restomania PH 2018:
Getting Down on Trends
- Tandi Saxena, Zomato: It is important to have the right food concept, to know what the market demands, and to choose the right location. These three things are crucial for a business to flourish. More importantly, I think a great restaurant is one that finds ways to improve from mistakes, because that’s what will help it become sustainable.
- Ige Ramos, Republic of Taste Food Network: Concentrate on raising the standard. Trends are good and [they are] a great marketing tool, but you cannot rely on them every time. At the end of the day, people will look for standards and high quality service. Trust me when I say people are willing to pay the price for those things.
- Cyrene Dela Rosa, Metro.Style Food Columnist: The reason why many restaurants shut down is because they come up with concepts that are more Instagram-friendly than delicious and tasteful. When I discuss with different chefs, we’ll always conclude that taste matters more.
Making a Food Concept Work
- Elbert Cuenca, Elbert’s Steak Room: Concepts don’t always work. If you are just chasing a concept, you are likely to fail. Creating a great restaurant has to come from the heart. You have to understand what’s lacking in the market, what you want to sell, and what people are looking for. You need to fulfill a need.
- Edward Bugia, Backyard Kitchen: Be patient and make sure your product is okay. Almost every night, we run analyses of the restaurants we run. We found out that 20% of the menu items will be ordered 80% of the time. [In your own case], those items become your best-sellers, [which you] need to promote.
- Jutes Templo, Cielo’s Donuts & Gino’s Brick Oven Pizza: Initially we only had pizza, but people were asking for pasta. So, we tried to add something new to the menu every year, [or] every six months. There was a need to survive, and because of that need, I got desperate and researched so much until I managed to figure things out.
Marketing and Creating a Buzz
- Mark Tanseco del Rosario, Let’s Eat Pare: The challenge nowadays comes from very smart consumers, who are now able to identify if certain content is paid for or not. You need to keep up with more sophisticated consumers. You need to stay true to your brand’s identity and keep [your products] authentic every time.
- Arthur Policarpio, Mobext: I think [marketing] begins with the restaurant owner, who should start conversations through a deliberate marketing approach. Yes, there are available platforms to showcase your restaurant, but, as a brand, you need to build your own identity, presence, and [digital] assets as well.
- Mitch Peralta, Globe myBusiness: Marketing is really important because it creates demand for a product. In the case of SMEs, the key is to actually showcase what they have. If you are only starting up, begin with your own network and let the people you know start the buzz for you. It’s very enticing when the suggestion comes from a friend.
- Joshua Manuson, Mercato Centrale: In Mercato Centrale, our focus is to let people know the story behind every food concept. Also, we take content marketing seriously. We make sure that what we post and what people see in social media meets their expectations. We ensure our content is relatable and organic, so it could grab people’s attention.
There you have it! Now that you know how to take advantage of trends, make your food concept work, and market your restaurant, you are ready to take your business to a whole new level. With these expert tips, you’re one step closer to creating success for your restaurant business!
If you missed Restomania PH 2018, there’s still time to catch up! Simply sign up here to get fresh invites for seminars, conferences, and workshops organized by Globe myBusiness with its esteemed partners.