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How restaurants survive without depending on walk-ins

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PAIRE and Cocktails restaurant at Cocoon Boutique hotel  can double as a venue for theme events.

Owning a restaurant is a dream of chefs and entrepreneurs. But the reality is that it takes hard work to attract the market and sustain operations with a high overhead. Here are some entrepreneurs who share their insights on how they use other businesses to keep their restaurant afloat.

Posted: July 20th, 2014 in Editor's Pick,Featured Gallery,Headlines,Photos & Videos | Read More »

Joseph Calata gets so far so fast

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CALATA style: Gelled pompadour, Armani jacket with pocket square and the movie-star smile.  RENE GUIDOTE

Entrepreneur Joseph Calata is the proverbial young man in a hurry. Pushing 34, he is making a bid to have a huge stake in the country’s food supply chain.

Posted: June 22nd, 2014 in Editor's Pick,Headlines | Read More »

Salon opens flagship branch and then some

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PIANDRÉ’S flagship salon

The newest Piandré salon along Timog Avenue is making a bid to be a hot spot for Quezon City’s affluent market.

Posted: June 7th, 2014 in Editor's Pick,Headlines | Read More »

Selling healthy snacks with a social purpose

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BEST SELLERS:  Nutritious munchies are minimally processed and made with wholesome ingredients. Photo by Nelson Matawaran

Like most people living in the fast lane, Corazon “Zonito” Torrevillas-Tamase was eating convenience foods with low nutritional value and high in additives.

Posted: May 25th, 2014 in Editor's Pick,Featured Gallery,Headlines,Inquirer Features,Photos & Videos | Read More »

Managing on simple common sense

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CONVOCAR  (third from left) with Atoy, head chef;  Andre Morales, night team leader,  Daphane Diaz, guest services team leader (seated),  Angel Adriano, marketing assistant,    Vernard Marin, food and beverage team leader, Tesa Natividad, housekeeping team leader

The country’s first green hotel, Cocoon, was rife with glitches when it opened in Quezon City. There was a function for 200 guests at the ballroom and the food came late. Important details were missing such as the cake cutter. Since the elevator wasn’t functioning yet, the guests took the stairs to the venue. Some of the guestrooms didn’t get hot water. The next day, the celebrator and organizer spoke with the hotel owner, Regina Vinzon, and the hotel consultant, Anna Maria Rodriguez Convocar. The guest asked what was the management’s hiring process.

Posted: May 12th, 2014 in Headlines | Read More »

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