Food entrepreneur participants from all over the King City of the South – Davao City eagerly waits for special guest Chef Sau Del Rosario to share kitchen techniques and new recipes during NutriAsia Foodservice Group’s Taste of Success last October 15, 2024, at the Blue Posts Boiling Crab and Shrimp, Davao City.
Davao City – The dynamic Foodservice Group (FSG) of NutriAsia, makers of the Philippines’ best condiments, sauces and seasonings, launched their 2024 Taste of Success Caravan yesterday, October 16, at the Blue Posts Boiling Crab and Shrimp Restaurant in Davao City, marking the first of a series of stops for the FSG as they help food entrepreneurs across the country deepen their understanding and appreciation of consumer preferences, the latest culinary trends, and NutriAsia inspired cost-efficient kitchen techniques.
The well attended event drew close to 80 (eighty) food entrepreneurs and invited social media influencers from across the city who spent the afternoon listening to several speakers from NutriAsia explain topics relevant to growing and improving their business.
Leah Barin, NAI FSG Group Head, opened the session with her welcome remarks where she explained the rationale behind the Taste of Success Caravan.
“At NutriAsia, we know the taste of success, having witnessed how our products have become staples in practically every Pinoy household. Beyond homes, our portfolio of market-leading brands has become essential ingredients in many world-class culinary creations and successful food business operations. It is our hope to share with you, relevant information that will help your business achieve, perhaps even surpass, the successes that our loyal foodservice customers have experienced.” Ms. Barin explained.
Zyra Arela, NAI FSG Distributor Channel Manager for VisMin followed suit with a quick overview of the foodservice industry in the Philippines. She explained that the restaurant industry has made an incredible comeback after the pandemic and is expected to grow by Php 1 Trillion by 2027 with some regions like Western Visayas, Central Luzon, Northern Mindanao and the Bangsamoro Autonomous Region growing faster than others and reporting double-digit increases in business.
“More people have more money to spend. Like before, most restaurant goers continue to look for convenience and delicious food. Tourism is on the rise. With better roads, airports and hotels, people are travelling more and exploring the different parts of the country and discovering new restaurants along the way. And with social media providing the much-needed push, many restaurants are benefitting from unique culinary offerings and well-designed eating spaces.” Ms. Arela shared.
Next, Maroux David, NAI FSG Channel Development and Key Accounts Group Manager discussed prevailing consumer preferences and flavor trends.
She explained that at NutriAsia, foodservice solutions are backed by menu trends and as part of the FSG’s efforts to help food entrepreneurs, the team was more than happy to share some of the current realities among consumers.
According to Ms. David, consumers, especially those from the younger generations, are becoming more inspired by nature and hence are on the lookout for natural ingredients. Consumers are also hungry for bold and exciting flavors in foods and drinks. This means that more opportunities are ripe for the picking for food entrepreneurs who can successfully introduce dining experiences anchored on unique or unfamiliar flavors.
She ended with a reminder to the attendees. “Understanding generational preferences is crucial for your businesses to effectively tailor your marketing strategies and product offerings to meet the diverse needs and desires of consumers. This is how we do it in NutriAsia that allows us to innovate and develop new products and services to continue build our portfolio and grow our business.”
Finally, it was time for special guest Chef Sau Del Rosario to take center stage and wow participants with his inspired culinary creations developed from years of travelling and discovering flavors and techniques as documented in his book, 20 Years of Love and Cooking.
Chef Sau then showcased his expertise as he created unique and on-trend recipes using NutriAsia products which was later on served for participants to experience.
The next Taste of Success will be in Bohol. For more information visit www.nutriasia.com
Reference
Wally Panganiban
09171159578
Wally.panganiban@nutriasia.com
Corporate Affairs Manager
NutriAsia
