Dine Iloilo 2015 - Adolf Aran, Jr. - 16 Hot Food Service Trends in 2016
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Transcript of Dine Iloilo 2015 - Adolf Aran, Jr. - 16 Hot Food Service Trends in 2016
MISSION: We are a management consulting firm for the foodservice and hospitality industry. Food is our business.
ADVOCACY: To help in nation building via food entrepreneurship, by promoting DINE Philippines in key cities.
THROWBACK: 2005 Highlights
1.4 million foreign tourist arrivals in 2005
The Philippine market share of the BPO global pie was only 3% in 2005. India, the country’s closest competitor, had a market share of approximately 8% in 2005.
500 stores of JOLLIBEE, with 52% market share of total fastfood category in 2005!
TOP 16 IN 2016: TRENDS & BLENDS IN THE F&B INDUSTRY
16 VISIT PHILIPPINES (AGAIN) in 2016!
Conde Nast Traveler. Its Readers’ Choice Awards for Top Islands in the World named PALAWAN as the number one choice and BORACAY as the 12th.
TTG Asia, a licensee of Travel Trade Gazette, hailed the PHILIPPINES as “Destination of the Year.”
5.5 MILLION Foreign Tourists in 2015
15 Game On! - After SOLAIRE, the CITY OF DREAMS is the second
integrated resort to open as the Philippines version of the Las Vegas strip last Dec. 14, 2014.
- Sitting on a 6.2-hectare property, City of Dreams includes approximately two hectares of gaming space, approximately 900 hotel rooms operated under three hotel brands, an indoor amusement park, and approximately two hectares of restaurant and retail space.
- Two other integrated resorts are scheduled to open in Pagcor’ s 120-hectare development -- Universal Entertainment subsidiary Tiger Resorts’ Manila Bay Resorts, which is targeted to open in December 2016 and Resorts World Bayshore of the Genting Group and Alliance Global Group, which is slated for completion by 2018.
14 Going Global, Pinoy Cuisine
- Filipino cuisine is world’s 2nd best–CNN poll, 2015
- Anthony Bourdain, celebrity chef of “No Reservations”, called the Philippine Lechon as the “Holy Grail of Lechon”, 2009
- Lumpiang Shanghai, Sisig and Adobo, served in Food Trucks in New York and in casual dining, raved and talked about in New York Times
13 The Asian Resto Brands Invasion- Din Tai Fung (Hong Kong)- Wee Nam Kee (Taiwan) - Tenya (Japan) - Kyo Chon (Korea) - Coca (Thailand) - Genki Sushi (Singapore/Japan) - Highlands Coffee (Vietnam) - Tuan Tuan (Canada) - Wasabi Warriors (Australia)
12 Global Flavors, Exotic Cuisines- Latin American concepts from Peru,
Argentina and Brazil
11 Boutiquefication! - Boutique hotels, Bed &
Breakfast- Air BNB- Outsourced hotel management- Budget, no frills, sachet
payment
9 Neighborhood Communities- Cluster of restaurants, hotels and
other entertainment hubs- Strip or long stretch of
establishments- Maginhawa St or Kapitolyo, Pasig- Salcedo Village or Legazpi Village- Incubation of new concepts
8 Aggressive Agriculture! - New supply chain frontlined by the
new farmer- Willing to take on low volume
produce to assist chef on variety and diversity of meal offerings
- Found all over the country- Some are funded/with investments
from chefs and restaurateurs
7 CRAFT BEVERAGES- Beer- Coffee- Juices: Detox Bar, Juice Bars
6 Food Trucks to Big Bucks- From kiosks to chains- From chains in neighborhood
communities to mall-based anchor tenants
- From small ideas to big franchisable concepts
5 The Customer is the Chef- Do It Yourself- Engaging and interactive- Ramen, Burgers, Salads,
Bibimbaps
4 Casualization is it! • Multi-segmented• Multi-cuisine• Multi-category
Your modern day turo-turo, carinderia, sari sari store all rolled into 1
•1,500 stores to date•Opened in Mindanao this year•Target: 2000 stores by 2018•Bigger space for dining
3 QSRC: C-Store is the new QSR- Family Mart, Mini Stop- 50% dining space for
strategically located c-stores near call centers and BPO
2 All Natural Food - Vertical integration of restaurant
owners- Experimentation on new produce,
providing variety and diversity- Chains are challenged by
consumers to eliminate/reduce certain harmful ingredients or be transparent on ingredient list and nutritional value
1 Regionalization of the Filipino Cuisine- Segmentation is happening- Sophistication of customer
palate- Business opportunities, within
and outside key cities- Wider acceptance and
renewed interest on our Filipino cuisine.
Thank You. ADOLF ARAN JR. [email protected]
