CEBU CITY—The International Food and Beverage Association (IFBA)-Singapore sees Cebu’s potential to become a global hospitality hub, leveraging unique culinary experiences with the local chocolate, called ‘Sikwate” to attract international partners and elevate Cebu’s position on the world map.
In a press conference on March 9, at the Casa de Cacao-The Chocolate Chamber (TCC), Casals Village in Mabolo, Cebu City, IFBA-Singapore president Cheong Hai Poh and Derrick Lee, Honorary President of the International Bartender Association (IBA) suggested a multi-polar system of alliances with all the cacao and chocolate entrepreneurs and stakeholders in Cebu.
Hai Poh asked about the significance of the Chocolate Chamber, especially in the context of other chambers like the Mandawi Chamber of Commerce and Industry (MCCI) and the Cebu Chamber of Commerce and Industry (CCCI) to connect global hospitality professionals and foster innovation.
“Cebu has all the necessary ingredients to support this initiative, with a growing industry sector and unique culinary creations, The Chocolate Chamber can be seen as a way to bridge global culinary culture and support Cebu's growing cacao and chocolate industry,” Hai Poh said.
He emphasized the mission of TCC to connect global hospitality professionals and build meaningful partnerships and highlighted Cebu as a city with a thriving culinary scene, with outlets that attract long queues for unique products, like the local “Sikwate” or chocolate.
Raquel Choa of The Chocolate Chamber shared that TCC aims to position Cebu on the world map by promoting its culinary culture and industry, focusing on the entire concept of passion on the local cacao by-products, especially the local “Sikwate” and how it can be used to elevate Cebu's position globally.
Strategic growth and trust in Asia-Pacific
Hai Poh talked about the long-term courtship of business in general, emphasizing the growth potential in Asia Pacific, particularly in Singapore which is highlighted as a stable and trustworthy market, making it a promising destination for brand expansion.
He advised TCC to establish its presence in Singapore first, leveraging the country's reputation for trustworthiness and mentioned the importance of Derrick Lee, the Honorary President of the International Bartender Association (IBA) in managing finance and supporting the IFBA, that could also be the key player in promoting TCC’s local chocolate as a unique beverage in the Asia-Pacific region.
Both IFBA and IBA suggested TCC and the “chocolate alliance” to establish and outline the strategic plan to create a Chocolate Academy in Singapore, which will bring a new perspective to the chocolate industry.
“The establishment of a chocolate chamber cafe in Singapore is expected to set a positive tone for the rest of ASEAN countries. The International Bartender Association (IBA) is prepared to help identify potential investors or franchisees to expand the Chocolate Chamber,” Lee said.
Lee emphasized that TCC is not just a business union but a representation of the cacao/chocolate industry, which is crucial for global outreach. He mentioned the need for businesses to adapt to new trends and strategies, such as sourcing cacao from civil countries for reprocessing.
The discussion underscored the importance of strategic supply chain planning to ensure business continuity and cost-effectiveness, Hai Poh reiterated the need for alliances to be set up in Cebu, with Raquel Choa and other individuals as potential initiators. The importance of forming a strong alliance with relevant authorities to drive the food culture industry forward is very crucial, Hai Poh said.
“I use the analogy of chopsticks to
illustrate the strength of unity, emphasizing that a bundle of chopsticks is
stronger than a single one. There is
great need for collaboration to create a cohesive and impactful movement in the
food culture industry, special mention on establishing chocolate café
franchises as another unique beverage hub, similar to coffee, bubble tea,
others,” Hai Poh concluded.
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