MUST-TRY Halloween Themed Restaurants 2015

Halloween-Restaurants-2015-PayrollHero

Ah… Pumpkins, lanterns, cute kids running around wearing superhero or monster costumes… That’s your queue that Halloween is right around the corner.

And this year, we @ PayrollHero feel that it’s going to be extra fun and exciting!

Why you might ask?

CASE IN POINT: Restaurants with Halloween Specials!

We’re featuring 2 of our favourite restaurants in this post: Que Pasa Naga and Krispy Kreme Philippines

These two have extra awesome Halloween themed gimmicks which aims to excite and bring a mixture of joy and FEAR (okay, not really) to Filipinos this time of the year. 

So… anyone ready for a spooky-sensational dining experience

¿Que Pasa?

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If you find yourself in Naga City, there’s absolutely no reason not to drop by and enjoy a mouth-watering meal at ¿Que Pasa?.

¿Que Pasa? is a food joint in Barlin Street, 4400 Naga City which serves delicious Bicolano Colonial Cuisine which is a mix of Bicolano and Spanish flavors. 

What they are most famous for though are their BARBECUES.

Here’s an excerpt from their Facebook page: 

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O-kay! Now we got that out of the way, here’s what they are doing this Halloween:

#DiaDeLosMuertos

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If ever you’re in town on October 31st (2015), you can drop by to ¿Que Pasa? wearing your best Halloween costume and dine for FREE. This promo is only available for the first 155 customers so you better get ready! 

They will also be giving away prizes during the #DiaDeLosMuertos.

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P2,000!? That’s one Happy Halloween indeed! 

If you’re wondering what will be served… Aside from their must-try barbecues of course, they will also be unveiling 2 NEW dishes on the 31st.

quepasa-new-foodquepasa-new-food-2

There’s absolutely no reason to miss this event if you’re anywhere near Naga City.

But if don’t happen to be in Naga, and you still want to experience some awesome Halloween dining experience, you’re in luck because Krispy Kreme Philippines wants to SPOOKIFY (if that’s a real word) your dessert!

Yep, Krispy Kreme brings your favorite monsters to life, such as Frankenstein above. Who btw, somehow managed to take over the Twitter account of Krispy Kreme PH!

Take a look at some of their Halloween-themed donuts!

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They have the Scarecrow donut, Mummy, Worms, Fangs, and the very iconic Pumpkin-themed donuts. 

And here’s my personal favorite, the Frankie donut – hiding inside my paperbag! Not only is it really cute (ironically!), It tastes really good. You should definitely try it! 

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Oh, and YOU CAN WIN A FREE Frankie donut (or any other Halloween donut of your choice) too! 

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Just join Krispy Kreme’s “Magic Money” promo to enjoy their Halloween donut for FREE.

Here’s how: 

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Krispy Kreme Philippines sure know how to celebrate Halloween, and they want you to join in on the fun. Give them a visit while these Halloween-themed donuts are still available! They might not be in stores for long! 

Enjoy Your Halloween!

Aside from Que Pasa Naga and Krispy Kreme Philippines, there are other restaurants and food joints celebrating the Halloween vibes. Rest assured, you’re going to have an extra awesome Halloween this 2015, thanks to these cool Philippine restaurants who knows how to have some fun and celebrate Halloween.

The PayrollHero team wishes you an exciting Halloween! Tweet us and let us know how it goes!

16 Entrepreneur Interviews for you to Learn How To Do Business in S.E. Asia

southeast asia entrepreneur advice

BPO

BPO Executive: Stefan Vermeulen, CEO of D&V Philippines

Executive Interview: Horst von Wendorff from VKWInc.com

Executive Interview: Nicholas Sinclair, President of the Outsourced Accountant

Certified Profile: Clare Matchett, ServiceSeeking Manila

Executive Interview: Simon Meers, Managing Director, Wint & Kidd Inc (Philippines)

Restaurant

Restaurant Executive: Karla Campos, CEO of Dell’s Foodhall

Restaurant / Retail Executive: Claudine Chan-Cobankiat, Kichitora of Tokyo and Qrius

Executive Interview: Russell Yu, IKI Concepts – a Singapore restauranteur talks about bringing his brands into the Philippines and is unique take on attracting talent.

Restaurant Executive: Adrien Desbaillets, President SaladStop! – a Singapore chain talks about opening in the Philippines and his restaurant expansion.

Restaurant Executive: Andrew Masigan, The Advent Manila Hospitality Group – a Philippine restauranteur talks about his experience growing restaurants in Manila.

Carlo Buenaflor, the CEO of Bigg’s, Inc. Carlo operates 15 restaurants in the Bicol area of the Philippines and is the honorary consul of Spain in the Bicol Region of the Philippines.

Retail

Joey Qua, CEO, Collezione-c2.com with 25 branches nationwide and a growing restaurant business.

Eileen Grey, The Picture Company a 9 location retail chain in the Philippines

General

Executive Interview: Rob Nixon, CEO & Founder of PANALITIX

Executive Interview: Mike O’Hagan of Mike’s Manila Tours

David Elefant: Doing Business in the Philippines

Carlos Celdran on the Philippine Business Environment

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5 Tips to Resuscitate Your Restaurant’s Dying Social Media Strategy

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Does this sound familiar? Your restaurant’s Facebook page has nearly 1K likes. You tweet whenever you feel like it.  People even post awesome photos of your bestselling desserts on Instagram. Yet for the past year, signs of revenue growth are nowhere in sight.

What exactly is going on?!

Asking people to like or follow your diner’s social media pages won’t give you the boost in sales that you’ve been hoping for. As a restaurateur, you have to be always a step ahead of the game in terms of social media marketing.

After all, dining out is a social experience in itself. After asking recommendations from family and peers, 8 out of 10 respondents will look for more information about a restaurant online. And oh, when Twitter recently struck a deal with Google and gave away their data to the search engine giant, your restaurant’s real-time tweets is now all over the search results’ front page.

The good news is you’re about to learn how to specifically leverage social media platforms to create a groundwork for your restaurant’s success. We outline the following road-tested social media tips for restaurant owners below!

1. Step back and reevaluate your existing goals for your restaurant.

What are you using social media for? Would you like to build a solid following? Or announce a change in the menu? Perhaps, you’re keen on cultivating relationships with existing fans and followers? No matter where you are in the customer journey cycle, a clear social media marketing goal is critical.

2. Establish a clear, distinct brand voice and be consistent with it across all platforms.

In her book Renegades Write the Rules, social media evangelist Amy Jo Martin wrote “People don’t connect with logos and taglines; they connect with other people. So you have a choice: build a business that doesn’t truly connect with its intended audience, or build one that does. The number one branding question today is not, ‘What is your brand?’ but rather, ‘Who is your brand?”

And if millennials make up a huge chunk of your target customers, all the more reason to get your act together and aim for consistent branding across channels. A survey by SDL asked roughly 1800 millennials about their purchases during the first quarter of 2014. The key findings, from the perspective of social media branding, is that these young consumers glide from one channel to another and more than half (60 percent) expect a consistent brand voice in all platforms, whether online or offline.

3. Ask and ye shall receive!

You’ve increased your likes, fans, or followers by 200 percent for the past month! Now what? The next step is to gather insights from these people and gain a better understanding of their needs and preferences.

Fortunately, with social media, you can be creative in your customer surveys! “Would you be interested in (insert new dish here or a possible promo)” is one simple yet effective way to solicit market perception on a campaign or idea you’re considering. The information you’ve gathered will act as your foundation for future marketing campaigns such as running a contest (which we discuss below) or coming up with your target marketing persona.

4. Figure out your restaurant’s target persona.

What’s a target persona? The folks at Buffer did a great job in explaining target personas in marketing. Imagine what it’s like to be your target prospects and customers. Are they young professionals? This is more likely if you have a coffee shop that is a short walk away from the business district. Or if you’re a vegan restaurant, yogis will fit your target persona more than Crossfitters. Often, crafting your target persona involves surveys, interviews, educated guesses, and competitor research.

Generally, a fictional marketing persona should provide a glimpse of your real customer base. Once you have a couple of personas in your toolbox, you can already proceed with your social media campaigns.

5. Run social media contests!

Who doesn’t want a freebie? Everyone does and social media platforms are the perfect venues to hold a contest. If you’re kinda on the fence about social media contests, these statistics from Hubspot prove that contests are a huge boost to customer engagement and carving out a loyal following:

  • Contests can increase new audiences by 34 percent on average
  • A third of entrants don’t mind receiving email updates from participating brands
  • Running your contest on mobile increases the number of entrants by eight times
  • Sweepstakes (e.g. Instant Win apps) is the most effective way to hold a contest if your goal is to increase fan base (entrants can turn into subscribers) while photo contests work best if you wish to boost customer engagement.

By and large, a social media contest can provide you with these two game-changing benefits:

  • Whether you get 50 or 500 entries, contests will generate buzz and drive people to your restaurant’s social media page.
  • Once you have this people’s attention, you can collect valuable data (such as email addresses for future newsletters or mobile phone numbers for weekly special reminders) from the entries. Be careful not ask for too many details though.

The Takeaway

By following the above-mentioned steps, you are more likely to increase fan base and engagement via your restaurant’s social media platforms. Stay posted for more of these tips!

Do you have social media insights to share? Or have you tried the steps we suggested? Let us know in the comments section below! 

Restaurant Executive: Karla Campos, CEO of Dell’s Foodhall

As we continue our series of interviews with successful restaurant and retail executives from Singapore and the Philippines I’m pleased to introduce Karla Campos from Dell’s Foodhall in the Philippines.  Karla was kind enough to share some of her experience about running a multi-location restaurant chain in the Philippines. 

karla campos dells foothallYou are the CEO of Dell’s Foodhall, can you tell us a bit more about the brand? 
We are a cafeteria chain with multiple locations all over Metro Manila, providing quality, home-style cooking to the country’s workforce, in a cool and hip atmosphere. While one would find most food chains inside malls, you will find Dell’s Foodhall in office buildings where we cater, primarily, to people at work — young professionals, executives, the BPOs and call center agents. Most of our locations are open 24 hours a day, 6 days a week.

Sounds exciting, can you tell us a bit more about how the brand came about, what you did to understand your customers needs, etc?
People often ask me, “Why Dell’s?” or “Are you Dell?” Uhm.. No. Haha! It’s actually my mom’s name, which is Adelfa.

I took over my mom’s single proprietorship business – then known as Dell’s Canteen & Catering Service, which made it big back in the 70’s and 80’s, catering to institutional accounts. By the time I took over the business in 1996, I had imagined something different.

After working and living in New York, where I dined in the office cafeteria every single day and witnessed how everything was nicely executed — I found myself not growing tired of dining in the office cafeteria since the food and service was great. This to me, was an eye opener. Then I came home and made my rounds in the office cafeterias here and discovered that we were behind — that there was something lacking in terms of the general approach and expectations. The cafeterias here were quite “old school” and sloppy, to be honest. So, I thought of creating something that was more upbeat, and probably more exciting in this segment of the food industry, with a desire to fill in the gap. I tried to duplicate the dining experience I had in New York, and didn’t realize I hit a home run. Now the general office crowd seems to know who we are and patronize us, Mondays thru Fridays. We have come to know who they are, the kind of food selections they are looking for, and the price points they are comfortable with.

dells foodhall philippinesI didn’t change the name anymore since it was a bit late in the game, given that we had already become quite popular with our customers. So instead, we re-branded by naming it Dell’s Foodhall — Foodhall being 1 word, the same way they have it in Sydney, Bangkok, London etc. Then we just sort of modernized the logo to make it more acceptable and recognizable within our target market.

You operate in the Philippines, what challenges come with that? what benefits?
Well, the reality is that our country is still pretty much “third world”. The internet is slow, public transportation needs a lot of work, and don’t even get me started on the traffic situation… Bottom line is, we still have a long ways to go.

On the other hand, as a business owner, I believe I am in a great position to contribute to society, to be a part of the nation building process and simply help make things better. We have hundreds of people in our payroll and as the CEO, I take this responsibility very seriously. Running a business or your own company allows you to create jobs and opportunities for other people. There is the multiplier effect, that every growing economy desperately needs. We are able to create more wealth to go around and have a positive impact in the lives, not only of our employees, but also that of our suppliers, while keeping Manila’s work force — our customers, happy and well fed.

What technology do you use in your businesses? 
We use POS, accounting systems that generally address the needs of our sales, inventory and payroll. We try to use systems that are more efficient, easy to understand and manage to be able to properly monitor the business flow.

How do you decide on a location? (mall? street level? stand alone business?)
We study the location by taking into account the general population in the area, the foot traffic, accessibility, and of course, rental rates.

At what point did the number of locations change how the business is run? I have been told, 1 or 2 locations is ok, but 3+ requires a different management approach, systems, procedures, etc. What was the tipping point for you?
I guess you grow to a certain size, get to a certain level and realize you can’t do everything by yourself anymore. That the “mom and pop” approach is no longer going to cut it. Too many things are happening at the same time — the stakes are higher, your market reach is wider, the public is now aware of your presence — including your competitors. As the leader of our organization, I had to change my management style or the business was not going to survive. In order for us to create the best all around product and be able to compete, I had to read up, studied and observed how other successful organizations conducted business, and was inspired at the thought of what we could become.

I remember going to the opening day of a new location and seeing the long lines.. And then it hit me — we had a brand that the public — at least our target market – was now very familiar with and were patronizing. That same week, I visited a food expo, gave out my business card to every potential supplier, and was surprised they knew exactly who we were and were very excited to do business with us. At that point, it became clear to me that Dell’s Foodhall had a name and reputation to protect, and that it was time to shift into high gear. It was time to professionalize. And so, I started hiring professionals to run our company. Now I have an executive committee, a team of experts, who help me in running and monitoring all areas of the business. It is still a lot of work, but I am not complaining.

What is next for Dell’s Foodhall?
We will continue to expand and open in new locations. As the owner, I am extremely pleased and grateful with what we’ve achieved, thus far, and will only persist in finding new ways of improving our systems and the quality of our food products and services. What can I say — it’s a never ending process. We are always a work in progress.

anything else to add?
To survive in the food business, one must be ready for the hard work that comes with it. You need to be ready to put in the hours and monitor every stage of the process very closely and diligently. You can make a lot of money here — but you can also lose a lot of money.

I always tell people who ask me about the food business that it is far from glamorous and that it is a very demanding industry. You deal with all kinds of people every day. I sometimes start the day meeting with a supplier from whom we order tons of meat items from, trying to agree on a locked in price and then end the day meeting with the a building owner whose rent I am also trying to negotiate — not to mention the managers who go in and out of my office for decisions that need to be made. It is a very tedious, very detail oriented business, with lots of moving pieces. Then again, it is also very rewarding and quite fulfilling. As in any business, you just have to stay the course, stay committed and passionate — as you grow in wisdom as an entrepreneur and as a human being. Be prepared to come to work every single day. I tell you, nothing comes easy in this business. Still, I cannot imagine doing anything else.

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Here’s One Cebu Restaurant Who Is Nailing It On Social Media

Editors Note: This post was written by Kyjean Tomboc. She will be contributing to the PayrollHero blog from time to time.

Brique’s Modern Kitchen, cebuWhether you own a small diner or manage a large chain of restaurants, social media presence these days is the norm rather than an exception. This should not be a surprise, given that recent figures by Forbes reveal that a whopping 81 percent of the people they surveyed indicated that social media posts by family and peers influenced their purchase decisions.

Restaurants who opt not to embrace social media marketing will be surprised to find out that they still have a social media presence after all. Diners will inevitably tweet, post photos on Facebook or Instagram, and talk about their experience on Yelp.

To get ahead of the pack, a restaurant’s marketing team should do more than just create a Facebook account and wait for people to like their page. For social media to work on a restaurant’s favor, these two components are crucial – creating a unique brand voice and using this voice to create a dialogue, rather than a monologue, with your customers.

It’s all about engagement and being consistent with it!

Brique’s Modern Kitchen, a newcomer in Cebu’s dining scene, is one restaurant whose social media presence is a perfect example of what it means to be truly social in social media.

Distinct Brand Voice

Brique’s Modern Kitchen is not difficult to miss if you pass by Salinas Drive in Lahug. The same could be said of its social media presence. On its Instagram, the restaurant describes itself as a:

A Cebu based restaurant offering modern cuisine with a rustic touch. Brique is the perfect place to have good food in a relaxing atmosphere.

See what the folks at Brique’s did? In the first sentence, they identified what Brique aims to offer. Next, they highlighted what diners can expect when they visit the restaurant. This is a brilliant example of using social media as a medium to not just talk about what you do but also showcase what your customers can expect from your restaurant.

Exclusive Offers

Brique’s recently celebrated their first year milestone through a free entree of your choice if you share a photo with the #BriqueTurns1 hashtag on Instagram. Offers that are limited to certain social media platforms is one good way to sustain engagement with your followers.

Responsive to Customer Comments

Did we mention that Brique’s replies to each customer comment on their Facebook page? Whether it’s a positive or negative review from a diner, a quick response from the staff sends the message that a restaurant is genuinely concern of its patrons and the quality of the food they serve.

Kick-Ass Multimedia

Aside from high-quality photographs of items in their menu, real diners (not stock photos), and restaurant interiors, Brique’s has a chock-full of kick-ass videos in their Facebook page.

With storytelling as one of the core principles of digital marketing, Brique’s multimedia content are tools that help the brand show its human side and capture its audience’s attention. Stunning visual content elicits emotions and these emotions, in turn, influence purchasing decisions.

Brique’s Modern Kitchen is just one of the restaurants in Cebu who is optimizing social media for their benefit. What other restaurants are using similar social media strategies? Your opinions matter to us and we’d love to hear your thoughts in the comments below!

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Restaurant / Retail Executive: Claudine Chan-Cobankiat, Kichitora of Tokyo and Qrius

Introducing Claudine Chan-Cobankiat, Managing Director of Kichitora of Tokyo a 3 location restaurant chain as well as Qrius a small retail chain in the Philippines.

claudine chan1. You are in both, restaurants and retail – can you tell us a bit more about them? 
Yes, we have Kichitora of Tokyo – a ramen chain from Japan with 3 branches at the 2F SM Megamall Atrium, 2F Glorietta 5 and 4F Bonifacio Central Square. Our ramens are differentiated from all competitors because we use pure chicken broth – it not only tastes good but is also good for your health. We also just recently opened our one-off concept called Hajime at the G/F Edades Tower, Rockwell, which focuses on crossover cuisine.
For retail, I manage a small retail store called Qrius. It started as a fun project for me and my sister, Charlene, who now lives in New York. The concept involves sourcing products that we use everyday that comes with added functionality. For example, we are the distributors of Zing Anything, a company that creates water bottles with the added functionality of infusing your water with fruits and herbs. We have 2 locations at the 3F Powerplant Mall, and 4F SM Mega Fashion Hall.

2. When it comes to choosing locations, how do you do it?  (mall? street level? foot traffic? what do you think about?)
We generally choose based on current mall success, meaning there is established foot traffic. Street level is usually better but if upper floors have a good enough attraction and easy access, we consider it too (for example, cinema levels). Another important consideration is access to parking and access during rain.

Kitchitora Manila
3. Will you ever take a sub-par location, if it is in an area you want to be in? or will you wait for the right spot?
We’ve learned to wait for the right spot unless it’s a ridiculously good deal.

4. At what point did the number of stores change how the business is run? I have been told, 1 or 2 stores is ok, but 3+ requires a different management approach, systems, procedures, etc. What was the tipping point?
Yes, you are right. 3 stores was the tipping point for Kichitora as well. Specifically, we had to implement more strict reporting systems. We had to create quality controls teams and overall field operations managers to make sure everything is how it should be and management is informed.

5. What challenges do you have operating retail business in the Philippines?
To us, it’s always been with manpower and inventory. There are many systems that can minimize human error or theft, but as the saying goes, if there’s a will, there’s a way. As with any business, having the right team to achieve your goal is essential.

6. How do you come up with names for your stores?
It has always been based on inspiration or we just think of something that defines the brand in one word.

7. From an HR point of view, what do you do that is unique when it comes to hiring, retaining and growing your workforce?
Usually in our industry, it is considered normal for work to simply be a stepping stone for the staff towards other opportunities. At our companies, we try our best to instill a sense of home and growth as best we can. In short, if you are good, we want to keep you.

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Changi’s Terminal 4: A Traveler’s Escapade

singapore airport restaurantsSingapore’s Changi Airport is building its fourth terminal which is scheduled to open in 2017. Terminal 4, now 70% complete, will see 16 million passengers through the year. That’s an estimated total of 82 million passengers once T4 operates in full swing. We are super excited to see what Changi has in store for us, considering Terminals 1-3 have movie theaters, a butterfly garden, a 4 storey tall slide (a.k.a the tallest slide in Singapore) and who knows what else.

T4 will be a two storey building and 190, 000 square meters: the size of around 27 football pitches. This S$1.82 billion project is not just exciting for passengers. It is a massive opportunity for retailers and F&B outlets as well. With 17,000 square meters floor space devoted solely towards retail, there is plenty to look forward to. Changi has announced that the retail space will offer the most innovative design, offering customers a differentiated shopping experience.

In fact, everything about Terminal 4 is about giving commuters an enhanced experience at the airport. It starts with increasing productivity through its FAST@Changi concept. Fast And Seamless Travel (FAST) will reduce the need for manpower and increase the speed of check-in and immigration procedures. To facilitate this, Changi will have self check-in, self baggage tagging and automated baggage drop terminals. Facial recognition and biometric technology will reduce the number of security guards employed for manual visual checks at multiple checkpoints. If we haven’t said it enough before, here is another example of how technology is reducing the need for labour, saving time and money, all in one go.

Imagine entering an airport and walking straight to your gate without having to constantly pull out your boarding pass and passport to clear security checkpoints. Or if you’re anything like me, imagine all the extra time you’ve now got at duty free stores because you took just a couple of minutes checking in!

This is exactly what retail and F&B outlets are looking forward to. The FAST concept gets 16 million passengers through the doors of Terminal 4. It also gives these passengers more time on the retail floor to shop and dine. While designing the new concept, Changi switched on its ridiculously client focused side and implemented recommendations from the public on the theme. The design shows off Singapore’s local culture and heritage. The Peranakan-inspired storefront facades are just an example of what the walk – through concept at T4 will look like.

With a year and a half left till T4 opens, we know the retail space is dedicated to 80 outlets. It is still too early to tell which brands will be occupying the space. The amount of traffic that these stores will face in the initial period depends on the number of airlines that T4 will service. Changi has announced 6 airlines that will have access to T4: Cathay Pacific, AirAsia Berhad, Thai AirAsia, Indonesia AirAsia, Vietnam Airlines and Korean Air. In the year 2014, these 6 airlines added a total of 7 million passengers to the airport. A few more airlines will join these 6, resulting in an estimated 10 million passengers in the first year of operations. We’re looking forward to more updates on T4 and will keep you updated about the retail and F&B world inside T4!

Getting to Know Cebu’s Carbon Market

Getting to Know Cebu’s Carbon MarketEditors Note: This post was written by Kyjean Tomboc. She will be contributing to the PayrollHero blog from time to time.

Before air conditioned supermarkets, food specialty stores, and weekend farmers’ markets came into fashion in Cebu City, there were three major food-shopping destinations that locals from all walks of life trooped into on a regularly basis. You wake up at 3 in the morning and march down to Pasil for the freshest seafood of the day. You head to Tabo-an if you want to stock up on sun-dried fish and squid.  And then there’s Carbon, the mother of all wet markets dotted throughout the city, where every produce and wares imaginable can be found.

A Quick Lesson in History

The Treaty of Paris in 1898 resulted to Spain’s cession of the Philippines to the Americans. This development led to the establishment of a railway system in Cebu (yes, there used to be one!)  in the 1900s which went as far as Danao to the north and Argao to the south of the island. Coal, one of the major products transported via the railway line, was mainly unloaded in the site where a large portion of the Carbon Market stands today. Hence, the area earned its name Carbon which the locals that time used to refer to coal.

More than a hundred years later, you will not find large deposits of coal in this portion of downtown Cebu but all manner of produce – from what’s available the whole year ‘round displayed in all their glory on the asphalt road to interesting gourmet finds that are only accessible if you’re bold enough to enter dark alleys.

Carbon Market Today

The allure of Carbon Market has to do with how everything you can buy from here is cheap. Unbelievably cheap. For the most part, there is no middle man. Vendors either pay low rent or simply find a tiny space in the middle of the market and simply stay there until they’re done for the day.

In October 2010, Joel Binamira, owner of Zubuchon and the Market Man behind the popular Market Manila blog surveyed his readers of the top 12 produce they purchase regularly and asked them to post the total amount they’ve spent on the same set of items. He also asked for the local market or grocery where they bought the produce to be included in their answers. From 34 different shops and markets spanning the country’s main cities, the lowest amount spent for the 12-item list was at Cebu’s Carbon Market.

The market has an interesting personality as the people who populate it, majority of which are from neighboring towns and provinces who settled in the peripheries of the market with their makeshift homes. Many of these settlers have also found a living within the market itself.

Like the mishmash of regional culture among its vendors and the people who call it their home, Carbon is equal parts lively, chaotic, and brimming with a hodgepodge of wares to offer – from fresh produce delivered straight from Mantalongon, Dalaguete (Cebu’s Little Baguio) to ukay-ukay to fighting cocks.

Making Your Way to Cebu’s Carbon Market Like a Pro

Cebu, PhilippinesNavigating Cebu City’s mother of all wet markets can be tricky and intimidating for the uninitiated. This guide is not going to tell you where to find the freshest and cheapest kilo of mangoes in the market nor reveal how much a kilo of pork tenderloins will typically cost when you buy from there. We will leave the mini-discoveries to you! We will, however, provide tips and hacks that are guaranteed to help you become a Carbon Market pro!

  • The market is open 24/7 yet the best time of the day to shop is either early morning or late in the evenings. At around these times, most of the stores in the area are closed for business, giving vendors a chance to occupy the store’s front portion and display their goods. On weekends, you’ll find out that most of these vendors are farmers from the countryside, selling their backyard produce. At one point, we found pomegranates sold at 3 pesos a piece back when it was in season. We scoured supermarkets around the same time but not a piece of pomegranate was seen.
  • Ask and ye shall find! It’s easy to assume that the items on display are the only ones being sold. It’s an entirely different story at the Carbon market though. Say you’re looking for itlog bisaya (free-range eggs)? Often, these rare finds are hidden in some basket or wrapped in paper and are rewarded to those who asked for it.
  • The market is notorious for pickpockets. While the local government has made serious efforts to reduce thievery in the area, it pays to be always on guard. Dress down and leave those pretty little blings at home.
  • A designated parking spot is available. However, it could get filled to capacity during rush hour and weekends. Many find parking a few blocks away from the market and simply walk their way into the crowd and vendors.
  • Think before you haggle. While it’s okay to haggle, particularly if you’re buying in bulk, most of the vendors are only trying to make an honest living. The prices are already cheap, so why haggle?
  • Think of it as a treasure hunt rather than a usual day in the market. Rare finds such as kesong puti (white cheese) carefully wrapped in banana leaves, free range eggs, turmeric, and herbs such as cilantro, coriander, and thyme are typically associated with gourmet food shops or specialty stores. They are, however, can be found at the Carbon Market if you’re willing to delve deeper into the market’s dark (often damp) underbelly. Hint: only one vendor is known to sell kesong puti in the market on weekdays!
  • Find a local who has considerable experience navigating the market to accompany you on your first visit.

Given the bargain prices of high-quality produce, it’s no wonder that the Carbon Market continues to attract shoppers of all stripes – from housewives on a tight weekly budget to restaurant owners looking for food purveyors. Stop by at the market when you can!

Have you been to this side of the city recently? We’d love to hear about your Carbon Market experience!


Want to learn more about the restaurant industry in the Philippines? Download our free Philippine Knowledge Kit, full of market analysis for restaurant owners.

Retail Executive: Joey Qua, CEO, Collezione-c2.com

Introducing Joey Qua, CEO, Collezione-c2.com with 25 branches nationwide and a growing restaurant business.

Joey V. Qua1. Can you tell us more about your background in retail?  
We started Collezione C2 15 years ago with one branch in Festival Mall Alabang. Collezione C2 is a second generation brand that I started back in 2000 after coming back from my studies and work in the U.S.

The original Collezione (C1) was established by my father 43 years ago (est. 1972) when he saw the need to develop a local label (of polo shirts) in order fulfil the needs of the Philippine market that had a severe shortage in supply of quality clothing during that time due to heightened import and travel restrictions because of Martial Law.

Today, Collezione C2 has grown to 25 branches nationwide. It exists side by side with the mother brand Collezione (C1) which is the more classic and conservative label, designed to cater to a more mature set of customers and sold in department stores only – while on the other hand, Collezione C2 which is the more hip and modern label, caters to the younger segment of the market and is sold only in free standing stores in the different malls around the country.

noy noy2. Your clothes are pretty famous, even the President wears them, how did that come about?

Collezione C2’s design DNA is based on three tenets: Fashion, Arts and Nationalism….. and because we were able to create a very unique and iconic polo shirt with the Philippine map design back in 2008, a lot of Filipinos embraced the design concept and felt a deep sense of patriotism and love of country along with it. Being the President of the Philippines, President Noynoy shares the same deep love and patriotism for our nation just like our brand, and he decided to start wearing our shirts during less formal occasions. And of course, we are very happy, honored and grateful to him for doing so – he shares the same passion for love of country as we do.

3. How many retail stores do you have? 
Collezione C2 currently has 25 free standing stores in the different malls nationwide.

Collezione-c2.com4. How do you decide on a location? (mall, street level, etc)
As many retail experts would say: Location, Location, Location is the key to the success of a store….. Which I strongly believe in – unfortunately, there is so much competition in today’s retail landscape that a retailer will just have to make do with what is available and make certain compromises and adjustments in order to make the store location work – even if it is far from being in a prime location. We have a team in our organization that scouts the area of the given space at different times of the day and of the week, and we also study the different retail brands beside and across from the location being offered to us, we make our own internal calculations if the foot traffic and retail sales from the different stores around the site reconciles. And if the numbers look good and promising, then we sign on the dotted line with our retail partners, which are the mall operators. At the end of the day, we want to establish a ‘win-win’ formula between us retailers and the mall operators because at the end of the day, our success is their success as well, and vice versa.

5. At what point did the number of locations change how the business is run? 
For us, after 12 to 15 branches, we had to seriously consider re-organizing the company and adding more departments to address the growth of the business. For one, we had to switch our POS system at the frontend and the software systems at the backend to accommodate a bigger volume of sales and inventory. Moreover, we also had to upgrade our people in terms of job experience, skill-set quality, and manpower requirements. We simply outgrew the system at our 12thto 15th branch.

Collezione-c2.com6. What was the tipping point for you?
When you reach a certain sales volume, and your backend is not equipped to handle it, then disorganization and inefficiency will surface in your day-to-day operations and chaos will likely ensue – so before that even happens, you should have the foresight to have your backend ready to address the rise in demand of the business.

7. What does the ASEAN integration mean for your business?  
2 things, opportunity and competition – you just have to step up to the plate and take your business to the next level or you will end up irrelevant if you do not innovate fast enough to meet the demands of a more intense competitive environment.

8. What are the benefits of operating in the Philippines? downsides?
For one, we are experiencing a growth in the economy and population…. there is a growing middle-class which means disposable income is on the rise, which gives retailers the opportunity to serve deeper pockets. The downside is that the barriers to entry for the retail sector is being lifted at an accelerated pace right now – there are just so many retail brands out there, whether global or regional, that have been aggressively coming here and expanding in our shores which make the local brands like us have to deal with a plethora of competition for both market share and retail space.

9. You are involved in restaurants now, how did that come about?
It’s always good to spread your investments or business interests in different sectors or industries, especially now that the competition is getting stiffer and stiffer in retail…… diversifying and spreading the risk is more like it.

9. What is different from the restaurant business to the retail business in the Philippines?
I believe it’s somewhat the same….. both businesses involve people management, products and services. But of course the differences will be in the creative concept and business model.

10. Do you think about locations differently for restaurants?  
We go about it the same way, it’s just that the criteria that we set is different for clothing retail than for the restaurant business. If it meets certain criteria then we proceed with the build.

11. What is next for you in your retail/restaurant businesses? 
For clothing retail, we are more discerning and selective with our expansion plans since we are at 25 stores already, for the restaurant business, we are much more aggressive because we have a few stores open and a couple in the pipeline and we feel that there is more room for growth in this sector.

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How Technology is Disrupting Traditional Wait Staff

shin minoriWe recently did a post on restaurant technology in Singapore where we spoke about how restaurants are adopting technology to deal with the labour crunch. Apps like TradeGecko are helping companies manage inventory, Chope automates the concept of reserving tables and Perx is redefining loyalty cards in the form of an app. Restaurants like Shin Minori and Coastes are adapting to the changing environment by using electronic menus instead of waiters who take orders from customers.

Shin Minori

This restaurant, known for its Japanese buffet, introduced its eMenu in August 2014. Tablets on every table allow customers to order sushi dishes from the buffet. The idea was to reduce waiting time for dishes. emenu__1438286009_50.140.175.122On a busy day, this is especially helpful because no time is wasted on waiters who are busy with other tables. Customers can order as they please and take their time deciding what they want to eat. By using eMenus, the restaurant has reduced labour costs by keeping only food runners to serve food.

Shin Minori also used the introduction of their new eMenus along with a brand new ala-carte buffet menu as marketing tools to rope in customers. And it worked. Food bloggers who reviewed Shin Minori were impressed with the ease of ordering and even mentioned the eMenus on their blogs.

IMG_2609Coastes

Coastes, another restaurant in Singapore, has taken ordering food to the next level. With a neat app, that runs on both Android and iOS, customers can log in their credit card details and order food. Cashless payment options remove the hassle of waiters running back and forth with checks. Only food runners are required to deliver food to customers. The entire system is faster, simpler and more cost efficient.

Coastes and Shin Minori are a few among many restaurants that are bringing down costs by installing electronic menus. Fish and Co is another restaurant chain across Singapore that uses iPads on every table so that customers can order food instantly.

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