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Jul 27, 2016 @ 8:50

Young food developer, ready to make a name in the local food scene

Have you ever wondered what it’s like growing up in a family engaged in the food business?

Matthew Tano, a young food developer, is not new to the concept of handling business, and managing day-to-day operations of a food establishment. In fact, he grew up with it, and is ready to establish his own name in the local food scene.

Matthew’s parents, Mr. George and Marlene Tano, own the renowned Katips Bar and Grillery, a very popular drinking and dining place in the long stretch of Katipunan Avenue, in Quezon City. From their family food business, he developed his own line of dimsum products, and started his own food commissary called Matt and Tavy Dim Sum. He currently works hand-in-hand with his partner in developing and growing the business.

“Bata palang kami mahilig na parents ko sa pagkain at magaling talaga magluto ang papa ko. May mga restaurant na kami kinalat noon, pero mas nakapag focus lang sa ibang business and sa Katips,” Matthew shared to Food Evolution in an interview.

He said that his experience on their businesses, and his parents helped him shape the way he handles his own food business.
“Good thing I have my parents who are always there for me and always willing to help”, the young food developer said.

He also mentions that his fiancé plays an integral role in developing, operating and managing their own food outlets, Katips Dimsum. He said that he’s thankful for his fiancé “for always understanding and helping me a lot in marketing our business, and not losing the faith in me.”

When it comes to managing customer demands, Matthew said that it is important to meet their expectations.

“I always make sure that I will meet their expectations of my food because whatever the outcome, it will always reflect on me and the company” he said.

He also added that in the Philippines, managing a food business can be very challenging, given dynamic market demand for food, survival in the food industry, and most importantly, handling rivalry against competitors. He mentions that competitors would always be on the look-out for “a fault”, so it’s very important to be vigilant about the food quality of your business.

For now, he said that he’s focusing on boosting relations with their present clients, while providing and ensuring delivery of high quality products. He envisions their businesses to grow and expand into more branches someday.
When asked about his advice to budding food entrepreneurs? Do research, and never give up.

“Be more focused and study your line of business carefully. Never stop trying when you once fail, it’s just a sign of trying, and it will help you grow and you will learn more.” Matthew said.









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