News & Events

Davao Restaurant Assembly

DAVAO CITY is booming.  That's what people keep saying.  Of course, it has nothing to do with terrorism but the continuous infrastructures project that adorn the urban landscape.

On the forefront of local institutions that help hone knowledge and skills for food business survival are the institute of International Culinary and Hospitality Entrepreneurship (ICHEF) of the Joji Ilagan Career Center Foundation, the Regional Office of the Department of Tourism in Davao, and the Mindanao Tourism Congress.  They hooked up with F & H or the Food and Hospitality Events Specialist Inc. to update restaurateurs on best practices and the latest trends in the food industry via a series of gatherings in Davao City.

On May 28, 2011, the Davao Restaurateurs Assembly was held at the mini-theater of the Bangko Sentral Convention Center, I-CHEF Chairperson Joji Ilagan-Bian delivered the welcome speech,  DOT Regional Director Art Boncato talked about "Dining and Tourism in Davao:Making Davao City a Culinary Destination",  F & H President Adrian Aran Jr. spoke of "The 4 Rs of Restauranting: Restaurateurs' Recipe for Running a Restaurant," and Mindanao Tourism Congress Vice President Susan Palad expressed support and the closing remarks for the four-hour event.

Another collaborative project that is expected to bring goodwill and new business ideas in the Dine Philippines 2011 Young Restaurateurs Summit on July 8, 2011 at the Marco Polo Hotel.  Touted as the largest gathering of restaurateurs in Davao City with topnotch young restaurateurs in the country today,  the summit will explore insights to generate key strategies and innovative developments for the industry.  It is said to be an inspiring venue for aspiring restaurateurs and hoteliers to become successful business owners.  A rare treat would be learning from the voice of experience coming from some of the big players in a friendly atmosphere.

Owners and top management people from the established restaurants and hospitality businesses are coming with HRM teachers and students, culinary experts, venture capitalists, material suppliers, media representatives and observers to share precious information.  By. H.O Castillo

 

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