Recommended Food Business
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Reasons why there is a constant stream of entrepreneurs attempting to start their own businesses
Filipinos, who typically eat five meals a day, rarely make an effort to curb their insatiable appetites or try dieting for health reasons. They are a people who dislike exercise, even walking, and rely on supplements and medicines for their health. Therefore, while everyone in the world needs food, the Philippine food business is particularly profitable, which is why there is a constant stream of Filipino and foreign entrepreneurs challenging themselves to enter the food business, from health foods and junk food to baby food and even pet food. Here, we will highlight food businesses that we anticipate will see further growth in demand.
Sauces & Spices
Powdered spice mixes are one of the fastest-selling consumables in the market. Many dishes use spices in various combinations and quantities, but commercially available spices generally lack the aroma and flavor of freshly ground spices. Sauces are also used so much that it's almost impossible for Filipinos to eat a meal without them. The demand for these spices and sauces is not limited to households. Spices and sauces that can be mixed quickly and create rich flavors are widely used in processed food businesses and commercial food service businesses such as restaurants. For those confident in their sense of taste and smell and with a strong desire to explore cooking, this food business, including dried marinade powders and cooking pastes, is worth taking on.
Jam, Jelly & Pickles
If you're a jam lover and enjoy researching how to preserve berries and apples, this could be a great business idea. While pickles are part of Asian cuisine, people all over the world are developing their own pickle palettes. A wide variety of pickling techniques are used to create diverse pickles. Since fruit pickles are also an option, it's a business that can be operated seasonally or even year-round. Furthermore, the infrastructure required for producing jams, jellies, and pickles is minimal, making it a relatively low-barrier food business compared to others.
Bagels
Bagels are a type of bread known worldwide as a healthy breakfast option because they are lower in calories and fat and higher in protein compared to regular bread. Filipinos eat in a cycle of Breakfast - Merienda - Lunch - Merienda - Dinner (and Late Night Meals), so bagels are a convenient option to satisfy their hunger both at home and on the go. Customers will also love customized flavors, such as white sesame seeds, garlic, poppy seeds, chopped onions or a mix of these, as well as dough infused with cinnamon, raisins, apples, blueberries, cranberries, rye, eggs, and sourdough. Because of their low moisture content, bagels can be stored in the refrigerator for about a month, making them suitable for partnerships with cafes, restaurants, and supermarkets.
Cloud Kitchen
Cloud Kitchen is a business that takes online orders and handles cooking and delivery. It can be easily set up with minimal cooking infrastructure, even without a physical storefront. Many Filipinos are lazy and don't want to spend time cooking except on special occasions. Their choice is often fast food, but what they really want is localized, home-cooked meals rather than the often unappetizing fast food. A cloud kitchen, which takes online orders and delivers, offers a solution to this problem. This can easily become a highly profitable subscription-based business model. Offering a variety of menus is key to increasing regular orders and repeat customers.
Seafood Cooking School / Class / Tutor
One of my complaints about Filipino cuisine is that they deep-fry ingredients whole. Fried fish, in particular, is the epitome of lazy cooking. Deep-frying is probably the quickest way to prepare ingredients that are past their prime and have a strong odor, but this can hardly be called cooking. If I were to list the things that detract from the taste, it would start from the stage before procurement, but I could think of a lot of shortcomings: insufficient bleeding to maintain freshness, inefficient preparation of ingredients (they are often displayed whole without being filleted), proper washing, and a lack of knowledge about cooking methods. With shellfish, the first thing that bothers me is the smell, secondly, the insufficient removal of sand, and it is difficult to see ingredients that are still alive. Filipinos love seafood and believe it is good for their health. I hope that the knowledge and skills will not be limited to restaurant chefs, and that cooking schools and cooking classes where people can learn seafood will emerge.
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