Uniqueness (of your business) (@Mhiles Lanza & @Kristine Anne Martin)

Every restaurant you've ever seen has its own style and characteristics that makes it
unique. Our restaurant's menu is one-of-a-kind. Another reason is the restaurant's ambiance,
which would encourage people to relax as they dine. Customers may either select from a menu
or from a variety of seafood items shown on the counters. Customers may also choose the kind
of dish they want from those offered at the counter. They can even drink alcoholic drinks in our
restaurant's bar room. It also helps the restaurant in increasing the average check per visit,
resulting in higher gross profits.

What will be the changes during the post pandemic? (@Mhiles Lanza)
(eto sa hospitality industry)
Understanding how this behavior has changed and successfully reacting to those changes
would be vital to firms’ ability to rebound in a post-pandemic economy. To preserve and build
customers’ interest, companies will need to reimagine the customer experience and take
concerted steps. They’ll have to produce goods that reflect COVID-19’s effect on consumers’
health and finances while also motivating them to get out, ride, and buy. In addition, hospitality
companies will need to struggle with the organizational realities of the modern standard,
investing in technologies to help them cope while still creating a more versatile and agile
workforce.
In a world with sharply reduced sales, high operating costs, lower-than-optimal asset
returns, and the need to save resources, hospitality companies must prioritize and spend in the
right ways. They’ll have to strike the same balance between investment and conservation to get
the maximum return on investment in the short to medium term. Any of these actions will stand
the test of time, while others will not. However, decisions taken in the coming months will have
a long-term effect on the hospitality industry’s operating models.
The pandemic of COVID-19 would gradually fade away. The economy will revive, and
the hospitality industry—from restaurants to hotels, casinos to sports— will restore its footing
and look forward to a stable future. Companies must act now to respond to the current standard,
prepare themselves for nimbleness, and prosper in the coming years.
The ability to maximize time during Covid-19 would be critical to the hotel industry’s
potential success. Sustainable practices and building visitor relationships will not only help the
company survive the pandemic, it will also give the industry a promising future.
(eto sa fnb industry, pero sa format fnb industry ang hinahanap nilagay ko lang yung
hospitality hahahaahhahahha)
Below are some of the changes we expect to see in Overview of Food and Beverage Industry
post-pandemic.
https://foodsafetytech.com/column/five-trends-defining-the-food-industry-post-covid/
Adopted Habits Aren’t Going Anywhere
Because of public hyper-awareness of food protection and sanitation, safety practices will
continue to characterize the whole food industry. Regularly sanitizing common surfaces such as
keyboards, door handles, desks, and chairs will continue to be the standard. Beyond "manual"
guidelines like the use of facemasks, regulations like routine health checks could spur technology
growth across the industry, changing not just customer-facing experiences but also behind-the-
scenes processes.

Technology as an Enabler
Any crisis brings in creativity, as the food industry has shown. Technology has evolved into the
greatest ally, allowing encounters that were previously unlikely. Contactless ordering, orders,
and pickup are among them—processes that are expected to survive COVID-19.

Food Safety Revamped

Despite the fact that COVID-19 is spread by airborne respiratory droplets and the chance
of catching the virus from food is remote, people all over the world are worried. After all, 40%
of people are cleaning unpackaged fruit and vegetables more carefully now than they were
before the pandemic.
The pandemic has also caused cultures to reconsider a number of long-held beliefs, such as the
use of wet markets and the eating of wild animals. As a result of the pandemic, new regulations
could be enforced, such as formalizing small and micro food businesses, allowing producers to
sell directly to consumers, using technologies to ensure protection, and investing in a more
robust food system.
Such reforms will have an irreversible impact on street food, a market that is expected to be hit
hard by COVID-19. One of the emerging trends, particularly in countries with a diverse street
food community, will be the rise of gourmet street food brands that can provide both great flavor
and high hygiene standards.

A New Way of Dining

The restaurant industry was one of the first to be affected by the pandemic, but it has
demonstrated remarkable flexibility in responding to the current circumstances. Many retailers
have expanded their services to include delivery and take-out, as well as pop-up food shops. Any
of these solutions are so successful that they will last even after the pandemic is over.
LOGO (eto yung unang logo, wala pa yung bagong edit)
https://drive.google.com/file/d/1fZRRp3xCkMO8bewbrhH-6C9Js7PnRhi4/view?usp=sharing

FOOD
A. Hors-d’oeuvres
 Gingerbread Breaded Shrimp Appetizer
 Layered Seafood Appetizer
 Setoise-Style Squid Mini Turnovers

B. Soups (Potages)
 Sweet Potato and Crab Soup
 Shrimp Pad Thai Soup
 Crab Corn Chowder
 Salmon Dill Soup
 Spicy Fresh Seafood Cioppino

C. Egg Dishes (Oeufs)

 Smoked Salmon Baked Eggs in Avocado
 Scallops Benedict with Brown Butter Hollandaise
 Seafood Bake with Crispy Hash Brown Topping
 Bacon Lobster Omelet
 Devilled Eggs with Tuna and Mayonnaise

D. Pasta and Rice (Farineaux)

 Bouillabaisse Pasta
 Scoglio
 Shrimp Aglio Olio

E. Fish (Poisson)
 Salmon Rillettes
 Buckwheat Galettes with Salmon, Capers, and Dill
 Poisson Provençale
 Broiled Swordfish A La Niçoise

F. Entrée
 Lobster Thermidor
 Sole Meuniere
 Baked Salmon with Heb butter

G. Sorbet
 Citrus Sorbet
  Margarita Sorbet Oyster
 Strawberry and Hibiscus Sorbet

H. Releve
 Rosbeef a L’anglaise
 Contre-Fillet ou Faux Fillet
 Crevettes grillées piri-piri et sauce à cocktail

I. Roast (Roti)
 Baked Salmon Fillets Dijon
 Roasted seafood with lemon and herbs
 Moules Farcies
 Whole Roasted Snapper

J. Vegetables (Legumes)
 Seafood Medley with Broccoli and Green Beans
 Pad-Cha Talay
 Seafood Salpicao with Mixed Veggies

K. Salad (Salade)
 Mango and Kani Salad
 Seared Tuna and Vegetable Salad with Sweet Soy-Sauce Dressing
 Tempura Salad with Wasabi-Mayo Dressing

SELF - ASSESSMENT
 As a student, what will be the greatest challenge you will face in the industry based on
the effects of this pandemic?
- The greatest challenge I will face in the industry as a result of this pandemic is that, as
a student, my abilities will not be improved more due to a lack of experience. And, of
course, the most significant financial obstacle is that, due to a shortage of tools
equipment in our home for our laboratory activities, we will need to purchase
ingredients and tools, which will be more costly. Unlike before when there was no
pandemic and it wad face to face, we have a tools and equipment that we need to use
in school and the ingredients we can share for the cost.

 Where do you want to pursue your career in the future? Hotel or Restaurant or Tourism
Industry?
- The restaurant and tourism industry are a career path that I want to follow in the
future because I want to become a chef because it is my passion, and I want to open
my own restaurant someday because it has always been a dream of mine since I was a
 child. But, at the same time, I'd like to work as a flight attendant someday because I
enjoy traveling the world and learning new things. And it gives me much joy when I
am serving and entertaining others.

 What will be the hindrances that will build a barrier for you to succeed in the hospitality
industry?
- We are unable to look into the future and we are unsure about what will happen in our
lives. However, I think the obstacles that will prevent me from succeeding are those
who will underestimate me and my decision-making abilities in life, which will lead
to my downfall. But I believe even though we failed in life it doesn’t mean that we
cannot be successful in life. We would not have learned how to succeed if we had not
failed.