I’m a food writer and it’s anyone here in the restaurant business if you are
in the restaurant business if you are
in the restaurant business if you are just pretend you haven’t seen me here
just pretend you haven’t seen me here
just pretend you haven’t seen me here because you’re not supposed to know what
because you’re not supposed to know what
because you’re not supposed to know what I look like in fact if you could go
I look like in fact if you could go
I look like in fact if you could go through this whole talk with your eyes
through this whole talk with your eyes
through this whole talk with your eyes closed
closed
closed yep even better hey I whatever I tell
yep even better hey I whatever I tell
yep even better hey I whatever I tell people I’m I’m a food I’m a food writer
people I’m I’m a food I’m a food writer
people I’m I’m a food I’m a food writer or food critic I actually have to say to
or food critic I actually have to say to
or food critic I actually have to say to do so because they have very fixed ideas
do so because they have very fixed ideas
do so because they have very fixed ideas of what a food writer or food critic is
of what a food writer or food critic is
of what a food writer or food critic is to to them I’m this very meticulous
to to them I’m this very meticulous
to to them I’m this very meticulous exacting a little bit mean person who
exacting a little bit mean person who
exacting a little bit mean person who tastes everything good or some people
tastes everything good or some people
tastes everything good or some people think that I have a great life that I
think that I have a great life that I
think that I have a great life that I get all my meals for free I get the best
get all my meals for free I get the best
get all my meals for free I get the best tables at the restaurants I get a free
tables at the restaurants I get a free
tables at the restaurants I get a free bottle of wine all the owners come and
bottle of wine all the owners come and
bottle of wine all the owners come and say oh yeah yeah yeah I’ve got to try
say oh yeah yeah yeah I’ve got to try
say oh yeah yeah yeah I’ve got to try this and okay neither of those scenarios
this and okay neither of those scenarios
this and okay neither of those scenarios is true I actually don’t have a food
is true I actually don’t have a food
is true I actually don’t have a food allowance I’m not allowed to show myself
allowance I’m not allowed to show myself
allowance I’m not allowed to show myself to let the the restaurant know that I’m
to let the the restaurant know that I’m
to let the the restaurant know that I’m here so I do all my reservations
here so I do all my reservations
here so I do all my reservations anonymously and I do get paid for my
anonymously and I do get paid for my
anonymously and I do get paid for my article
article
article I get paid about 3,000 which just about
I get paid about 3,000 which just about
I get paid about 3,000 which just about covers the cost of my meal I mean some
covers the cost of my meal I mean some
covers the cost of my meal I mean some sub meals are cheaper than that the
sub meals are cheaper than that the
sub meals are cheaper than that the meals are more expensive nor comes out
meals are more expensive nor comes out
meals are more expensive nor comes out even in the end so basically I get paid
even in the end so basically I get paid
even in the end so basically I get paid I eat and it’s quit so I don’t make
I eat and it’s quit so I don’t make
I eat and it’s quit so I don’t make money from it which leads us to the
money from it which leads us to the
money from it which leads us to the question why do I keep on doing it and
question why do I keep on doing it and
question why do I keep on doing it and I’ve been doing it for a while I’ve been
I’ve been doing it for a while I’ve been
I’ve been doing it for a while I’ve been doing it for almost 15 years now writing
doing it for almost 15 years now writing
doing it for almost 15 years now writing about food I do it because I feel
about food I do it because I feel
about food I do it because I feel very very passionate about the
very very passionate about the
very very passionate about the Philippine food scene about Philippine
Philippine food scene about Philippine
Philippine food scene about Philippine chefs about Philippine restaurants about
chefs about Philippine restaurants about
chefs about Philippine restaurants about the Philippine food industry and I love
the Philippine food industry and I love
the Philippine food industry and I love pancake house by the way
[Music]
[Music] if you think back to what I started 15
if you think back to what I started 15
if you think back to what I started 15 years ago what what the food scene was
years ago what what the food scene was
years ago what what the food scene was like I don’t know if you kids know what
like I don’t know if you kids know what
like I don’t know if you kids know what it was like 15 years ago there was no
it was like 15 years ago there was no
it was like 15 years ago there was no restaurant we ate no we did eat grass I
restaurant we ate no we did eat grass I
restaurant we ate no we did eat grass I mean we well there were no restaurants
mean we well there were no restaurants
mean we well there were no restaurants there were just a few if you were
there were just a few if you were
there were just a few if you were thinking of going out he just had a
thinking of going out he just had a
thinking of going out he just had a couple of choices now this new
couple of choices now this new
couple of choices now this new restaurant opening every week I I’m
restaurant opening every week I I’m
restaurant opening every week I I’m behind with my deadlines because there’s
behind with my deadlines because there’s
behind with my deadlines because there’s there are so many restaurants that I
there are so many restaurants that I
there are so many restaurants that I still have to try if you want Japanese
still have to try if you want Japanese
still have to try if you want Japanese food is not just one kind of Japanese
food is not just one kind of Japanese
food is not just one kind of Japanese food there’s there’s ROM and there’s so
food there’s there’s ROM and there’s so
food there’s there’s ROM and there’s so many so many specialized restaurants for
many so many specialized restaurants for
many so many specialized restaurants for every kind of food that you eat that you
every kind of food that you eat that you
every kind of food that you eat that you want to try and some that you never
want to try and some that you never
want to try and some that you never thought that you wanted you knew you
thought that you wanted you knew you
thought that you wanted you knew you wanted to try so I really believe in the
wanted to try so I really believe in the
wanted to try so I really believe in the food scene and I really believe in
food scene and I really believe in
food scene and I really believe in Philippines in the Filipino food
Philippines in the Filipino food
Philippines in the Filipino food industry now those who are in in the
industry now those who are in in the
industry now those who are in in the food industry will tell you that a
food industry will tell you that a
food industry will tell you that a restaurant is one of the most difficult
restaurant is one of the most difficult
restaurant is one of the most difficult businesses to run because they’re
businesses to run because they’re
businesses to run because they’re actually doing three things you’re
actually doing three things you’re
actually doing three things you’re running a factory it’s the back of the
running a factory it’s the back of the
running a factory it’s the back of the house
house
house they’re chop chop chop and then you’re
they’re chop chop chop and then you’re
they’re chop chop chop and then you’re making things you’re sourcing
making things you’re sourcing
making things you’re sourcing ingredients you’re creating something
ingredients you’re creating something
ingredients you’re creating something it’s a production line in the front of
it’s a production line in the front of
it’s a production line in the front of the house you’re doing retail you’re
the house you’re doing retail you’re
the house you’re doing retail you’re you’re trying to sell people things
you’re trying to sell people things
you’re trying to sell people things you’re trying to sell would you like
you’re trying to sell would you like
you’re trying to sell would you like this dish sir we like this so you’re
this dish sir we like this so you’re
this dish sir we like this so you’re trying to get people to to buy things
trying to get people to to buy things
trying to get people to to buy things you’re trying to get people to buy that
you’re trying to get people to buy that
you’re trying to get people to buy that expensive bottle of wine but with the 3x
expensive bottle of wine but with the 3x
expensive bottle of wine but with the 3x markup so you’re doing retail
markup so you’re doing retail
markup so you’re doing retail and you’re also in a service industry
and you’re also in a service industry
and you’re also in a service industry and so you get these three things
and so you get these three things
and so you get these three things together and that is the restaurant
together and that is the restaurant
together and that is the restaurant experience and that is what a food
experience and that is what a food
experience and that is what a food writer writes about now in a way you
writer writes about now in a way you
writer writes about now in a way you could say that the role of the food
could say that the role of the food
could say that the role of the food writer is superfluous and some people
writer is superfluous and some people
writer is superfluous and some people would would argue that I mean why why is
would would argue that I mean why why is
would would argue that I mean why why is that do I
that do I
that do I why does there need to be a food critic
why does there need to be a food critic
why does there need to be a food critic in the first place because you have that
in the first place because you have that
in the first place because you have that restaurant experience and you have
restaurant experience and you have
restaurant experience and you have customers going to the restaurant and in
customers going to the restaurant and in
customers going to the restaurant and in a way the market is self-correcting if
a way the market is self-correcting if
a way the market is self-correcting if people go to the restaurant they did
people go to the restaurant they did
people go to the restaurant they did they like it they’re going to take out
they like it they’re going to take out
they like it they’re going to take out their wallet and pay for it they’re
their wallet and pay for it they’re
their wallet and pay for it they’re going to give a big tip and then they’re
going to give a big tip and then they’re
going to give a big tip and then they’re going to go home to their friends and
going to go home to their friends and
going to go home to their friends and say hey you have to check out this
say hey you have to check out this
say hey you have to check out this restaurant over there or they’re going
restaurant over there or they’re going
restaurant over there or they’re going to go home and go to their friends and
to go home and go to their friends and
to go home and go to their friends and say oh god that restaurants terrible
say oh god that restaurants terrible
say oh god that restaurants terrible don’t don’t don’t don’t go there if the
don’t don’t don’t don’t go there if the
don’t don’t don’t don’t go there if the restaurant is if they their friends if
restaurant is if they their friends if
restaurant is if they their friends if they give their a good review to their
they give their a good review to their
they give their a good review to their friends their friends will go there
friends their friends will go there
friends their friends will go there they’ll have a good meal they’ll take
they’ll have a good meal they’ll take
they’ll have a good meal they’ll take out them wallet put money at the table
out them wallet put money at the table
out them wallet put money at the table give it leave a good tip and that item
give it leave a good tip and that item
give it leave a good tip and that item goes on and the restaurant notes and the
goes on and the restaurant notes and the
goes on and the restaurant notes and the restaurant that which people don’t go to
restaurant that which people don’t go to
restaurant that which people don’t go to they think so in a way the market is the
they think so in a way the market is the
they think so in a way the market is the market works the people vote with their
market works the people vote with their
market works the people vote with their wallets so what am I doing here what’s
wallets so what am I doing here what’s
wallets so what am I doing here what’s my role well first phone I can not no
my role well first phone I can not no
my role well first phone I can not no market there are there’s some
market there are there’s some
market there are there’s some restaurants which are undeservedly
restaurants which are undeservedly
restaurants which are undeservedly unknown this doesn’t there’s a chef he
unknown this doesn’t there’s a chef he
unknown this doesn’t there’s a chef he starts up place
starts up place
starts up place kind of off the beaten track it’s not
kind of off the beaten track it’s not
kind of off the beaten track it’s not he’s really passionate about it but he
he’s really passionate about it but he
he’s really passionate about it but he doesn’t have the money for marketing but
doesn’t have the money for marketing but
doesn’t have the money for marketing but then I hear about it I go there and then
then I hear about it I go there and then
then I hear about it I go there and then I write about it and then I bring the
I write about it and then I bring the
I write about it and then I bring the attention of people to it and then
attention of people to it and then
attention of people to it and then people go there and that that’s one of
people go there and that that’s one of
people go there and that that’s one of my favorite things to do to discover
my favorite things to do to discover
my favorite things to do to discover restaurants that that know no one really
restaurants that that know no one really
restaurants that that know no one really knows about and chefs that people
knows about and chefs that people
knows about and chefs that people haven’t really heard of yet and I tell
haven’t really heard of yet and I tell
haven’t really heard of yet and I tell people this guy’s amazing you have to go
people this guy’s amazing you have to go
people this guy’s amazing you have to go and try this restaurant and that that’s
and try this restaurant and that that’s
and try this restaurant and that that’s one of the most wonderful things like
one of the most wonderful things like
one of the most wonderful things like wonderful parts of the job then on the
wonderful parts of the job then on the
wonderful parts of the job then on the other hand a little less pleasant
other hand a little less pleasant
other hand a little less pleasant there’s some restaurants that have to be
there’s some restaurants that have to be
there’s some restaurants that have to be taken down a notch or two because
taken down a notch or two because
taken down a notch or two because they’ve got some foreign chef and he has
they’ve got some foreign chef and he has
they’ve got some foreign chef and he has his Michelin stars you know and he has
his Michelin stars you know and he has
his Michelin stars you know and he has restaurants in Dubai and everywhere and
restaurants in Dubai and everywhere and
restaurants in Dubai and everywhere and then the marketing team is in overdrive
then the marketing team is in overdrive
then the marketing team is in overdrive suits and all so it’s all the restaurant
suits and all so it’s all the restaurant
suits and all so it’s all the restaurant it’s not newspapers and everything and
it’s not newspapers and everything and
it’s not newspapers and everything and everyone goes there and this house of
everyone goes there and this house of
everyone goes there and this house of food and no one and I have to be the kid
food and no one and I have to be the kid
food and no one and I have to be the kid who says the emperor has no clothes I
who says the emperor has no clothes I
who says the emperor has no clothes I have to be the person who says wait a
have to be the person who says wait a
have to be the person who says wait a minute okay no one wants to say it but
minute okay no one wants to say it but
minute okay no one wants to say it but the food there is actually really pretty
the food there is actually really pretty
the food there is actually really pretty bad and then after that there can be a
bad and then after that there can be a
bad and then after that there can be a little dialogue p-people and if then
little dialogue p-people and if then
little dialogue p-people and if then they can work on their food because if
they can work on their food because if
they can work on their food because if everyone’s saying oh the food’s great if
everyone’s saying oh the food’s great if
everyone’s saying oh the food’s great if everyone’s not saying anything then
everyone’s not saying anything then
everyone’s not saying anything then there can be no dialogue and if that’s
there can be no dialogue and if that’s
there can be no dialogue and if that’s dialogue between the the restaurant
dialogue between the the restaurant
dialogue between the the restaurant there’s a chef the owners the
there’s a chef the owners the
there’s a chef the owners the restauranteurs and their customers that
restauranteurs and their customers that
restauranteurs and their customers that make the food seem great it’s not that
make the food seem great it’s not that
make the food seem great it’s not that that meeting so what do I look for in a
that meeting so what do I look for in a
that meeting so what do I look for in a restaurant good
restaurant good
restaurant good the first there are just two things the
the first there are just two things the
the first there are just two things the first is goes under the broad label of
first is goes under the broad label of
first is goes under the broad label of serviceability and under that very broad
serviceability and under that very broad
serviceability and under that very broad categorization I will put things like if
categorization I will put things like if
categorization I will put things like if the restaurant clean are there
the restaurant clean are there
the restaurant clean are there cockroaches if do they use fresh
cockroaches if do they use fresh
cockroaches if do they use fresh ingredients it’s a food warm does it
ingredients it’s a food warm does it
ingredients it’s a food warm does it arrive on time that’s the bill take 1
arrive on time that’s the bill take 1
arrive on time that’s the bill take 1 million years to arrive are the server’s
million years to arrive are the server’s
million years to arrive are the server’s do the service know what they’re talking
do the service know what they’re talking
do the service know what they’re talking about are other hands are the hands
about are other hands are the hands
about are other hands are the hands clean are the uniforms pressed the day
it’s a food food at least edible so this
it’s a food food at least edible so this just serviceability these are the basics
just serviceability these are the basics
just serviceability these are the basics and a lot of restaurants which do try to
and a lot of restaurants which do try to
and a lot of restaurants which do try to do quality management they’ll give you a
do quality management they’ll give you a
do quality management they’ll give you a little form to fill up and these are the
little form to fill up and these are the
little form to fill up and these are the questions that are on that form how it’s
questions that are on that form how it’s
questions that are on that form how it’s a restaurant with the food servant time
a restaurant with the food servant time
a restaurant with the food servant time is that the food heart are the server’s
is that the food heart are the server’s
is that the food heart are the server’s present okay that’s all that’s all
present okay that’s all that’s all
present okay that’s all that’s all serviceability and it these are the
serviceability and it these are the
serviceability and it these are the basic things that we that a restaurant
basic things that we that a restaurant
basic things that we that a restaurant should have and you’d be amazed at how
should have and you’d be amazed at how
should have and you’d be amazed at how many restaurants fail just on the basis
many restaurants fail just on the basis
many restaurants fail just on the basis of serviceability alone or maybe or
of serviceability alone or maybe or
of serviceability alone or maybe or maybe you want because you eat out in
maybe you want because you eat out in
maybe you want because you eat out in Manila you know how many restaurants
Manila you know how many restaurants
Manila you know how many restaurants don’t get get this right a specialty
don’t get get this right a specialty
don’t get get this right a specialty service the second is a little more more
service the second is a little more more
service the second is a little more more difficult to to pin down and I was
difficult to to pin down and I was
difficult to to pin down and I was thinking of several words for it I was
thinking of several words for it I was
thinking of several words for it I was thinking is it interestingness is it is
thinking is it interestingness is it is
thinking is it interestingness is it is it about a concept but then when it when
it about a concept but then when it when
it about a concept but then when it when you say concept concept is for the
you say concept concept is for the
you say concept concept is for the marketing team cause of this what you
marketing team cause of this what you
marketing team cause of this what you tell the mall
tell the mall
tell the mall they know whether to put you in the
they know whether to put you in the
they know whether to put you in the fashion hall or mega a or mega B to put
fashion hall or mega a or mega B to put
fashion hall or mega a or mega B to put you beside the electronic shop or with
you beside the electronic shop or with
you beside the electronic shop or with all the other restaurants beside the
all the other restaurants beside the
all the other restaurants beside the food court or or or upstairs if you say
food court or or or upstairs if you say
food court or or or upstairs if you say I want a restaurant with an underwater
I want a restaurant with an underwater
I want a restaurant with an underwater scene where all the servers are on
scene where all the servers are on
scene where all the servers are on rollerskates what’s the food going to be
rollerskates what’s the food going to be
rollerskates what’s the food going to be like oh I don’t know comfort food but
like oh I don’t know comfort food but
like oh I don’t know comfort food but but ah now that that’s a concept that’s
but ah now that that’s a concept that’s
but ah now that that’s a concept that’s that it’s a gimmick it’s a it’s it’s
that it’s a gimmick it’s a it’s it’s
that it’s a gimmick it’s a it’s it’s there know what I’m looking for in a
there know what I’m looking for in a
there know what I’m looking for in a restaurant is soul and I it’s a very
restaurant is soul and I it’s a very
restaurant is soul and I it’s a very abstract world but then I think you know
abstract world but then I think you know
abstract world but then I think you know what what I’m talking about
what what I’m talking about
what what I’m talking about it comes into the Y of a restaurant like
it comes into the Y of a restaurant like
it comes into the Y of a restaurant like why does this restaurant exist and among
why does this restaurant exist and among
why does this restaurant exist and among the reasons why a restaurant exists
the reasons why a restaurant exists
the reasons why a restaurant exists there will always be the need to make
there will always be the need to make
there will always be the need to make money so if you say why are you doing
money so if you say why are you doing
money so if you say why are you doing this restaurant why this restaurant is
this restaurant why this restaurant is
this restaurant why this restaurant is this restaurant around what’s what’s
this restaurant around what’s what’s
this restaurant around what’s what’s your purpose in being here making money
your purpose in being here making money
your purpose in being here making money is a very valid part part of the
is a very valid part part of the
is a very valid part part of the equation but then I think you will sense
equation but then I think you will sense
equation but then I think you will sense it if making money is the only reason
it if making money is the only reason
it if making money is the only reason that the restaurant has to exist the
that the restaurant has to exist the
that the restaurant has to exist the best restaurants have soul and into that
best restaurants have soul and into that
best restaurants have soul and into that car and you you’ll see that because
car and you you’ll see that because
car and you you’ll see that because there it will have certain uniqueness it
there it will have certain uniqueness it
there it will have certain uniqueness it will have a certain identity it say it
will have a certain identity it say it
will have a certain identity it say it places a value on the customer so the
places a value on the customer so the
places a value on the customer so the this you’ve kept the feeling there’s
this you’ve kept the feeling there’s
this you’ve kept the feeling there’s someone who’s putting their blood sweat
someone who’s putting their blood sweat
someone who’s putting their blood sweat and tears as mentioned into the
and tears as mentioned into the
and tears as mentioned into the restaurant they’ve put their life on the
restaurant they’ve put their life on the
restaurant they’ve put their life on the line for the
line for the
line for the restaurant and without and without that
restaurant and without and without that
restaurant and without and without that element of soul I think that a
element of soul I think that a
element of soul I think that a restaurant can’t be truly alive him now
restaurant can’t be truly alive him now
restaurant can’t be truly alive him now we’ve talked about two elements of the
we’ve talked about two elements of the
we’ve talked about two elements of the restaurant Rome the restaurateurs and
restaurant Rome the restaurateurs and
restaurant Rome the restaurateurs and the food critics and now I think I have
the food critics and now I think I have
the food critics and now I think I have to mention the customers which is all of
to mention the customers which is all of
to mention the customers which is all of us in this room
us in this room
us in this room what can customers do for the restaurant
what can customers do for the restaurant
what can customers do for the restaurant I think everyone has a responsibility to
I think everyone has a responsibility to
I think everyone has a responsibility to be better customers and by that it’s the
be better customers and by that it’s the
be better customers and by that it’s the basic tip well if if you had a good
basic tip well if if you had a good
basic tip well if if you had a good experience tip well if you if you made a
experience tip well if you if you made a
experience tip well if you if you made a reservation and you’re not planning to
reservation and you’re not planning to
reservation and you’re not planning to honor it and if you’re not planning to
honor it and if you’re not planning to
honor it and if you’re not planning to go something came up
go something came up
go something came up call the restaurant and cancel you the
call the restaurant and cancel you the
call the restaurant and cancel you the rest of the reservation because
rest of the reservation because
rest of the reservation because restaurants can lose tens and thousands
restaurants can lose tens and thousands
restaurants can lose tens and thousands of messes with a if people don’t shop
of messes with a if people don’t shop
of messes with a if people don’t shop for the reservations third and most
for the reservations third and most
for the reservations third and most importantly if you liked something about
importantly if you liked something about
importantly if you liked something about the restaurant or if you didn’t like
the restaurant or if you didn’t like
the restaurant or if you didn’t like something about the restaurant tell them
something about the restaurant tell them
something about the restaurant tell them because if the people who keep quiet who
because if the people who keep quiet who
because if the people who keep quiet who are who will kill the restaurant will
are who will kill the restaurant will
are who will kill the restaurant will kill the restaurant and the restaurant
kill the restaurant and the restaurant
kill the restaurant and the restaurant industry these are the people who don’t
industry these are the people who don’t
industry these are the people who don’t say anything but then they go home and
say anything but then they go home and
say anything but then they go home and say until no fights are you know what
say until no fights are you know what
say until no fights are you know what deserves this and these are problems
deserves this and these are problems
deserves this and these are problems that the the restaurant owner or manager
that the the restaurant owner or manager
that the the restaurant owner or manager or chefs need to know about so and all
or chefs need to know about so and all
or chefs need to know about so and all of this will come back to us in the end
of this will come back to us in the end
of this will come back to us in the end because we will have better restaurants
because we will have better restaurants
because we will have better restaurants we will have a better restaurant scene
we will have a better restaurant scene
we will have a better restaurant scene we will enjoy better
we will enjoy better
we will enjoy better food so that’s what I ask from you be
food so that’s what I ask from you be
food so that’s what I ask from you be better customers thank you very much
”
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