Restaurants await new rules from DOT on resumption of business

MANILA, Philippines — The Department of Tourism (DOT) is preparing recommendations for the health and safety guidelines for restaurants, cafes, and other dining establishments as it remains confident in sustaining food tourism under the new normal.

This was shared by Tourism Secretary Bernadette Romulo-Puyat in a recent webinar sponsored by the World Food Expo (WOFEX) in partnership with DOT.

Puyat said that despite the challenging period faced by the food industry, there have been stories of hope and inspiration to come out of this crisis.

“We’ve seen and heard about chefs and restaurateurs preparing meals for frontliners, with support from generous private and corporate donors,”Puyat said.

“Meanwhile, people quarantined at home have blossomed into budding home bakers and gourmet cooks, eager to share their creations on social media as soon as they pop out of the oven,” she said.

She said that the experience of dining out will also have to change, taking into account health protocols such as social distancing in the new normal, health and safety will be among the travelers’ top concerns.

“This will spur the development of contactless products, and the possibility that smaller food companies could gain market share from those who will fail to innovate. I am inclined to agree that innovation will be key to moving forward,” Puyat said.

Puyat is confident that an imaginative Filipino gastronomy will remain a strong pillar of the country’s tourism industry under the new normal.

She described food tourism as an extraordinary experience where travelers have fun eating and drinking, as well as offered with a rich sensory window into the country’s history, culture, traditions  and way of life.

“By seeking out and partaking in the local food or delicacies, travelers create a deeper connection to a region and its people, an experience that will not easily be forgotten,” Puyat said.

Renowned chef Margarita Fores, who was also part of the webinar, echoed Puyat’s expectation that food lovers will go out and dine as soon as restrictions are lifted.

“We have to reinvent ourselves, to do take-outs and delivery because that’s all that’s allowed for the moment and many of our house staff have shifted to our courier team. It’s challenging, we don’t know when the catering business would resume so what we’re doing is offer custom-made menu for our clients,” Fores said.

In recent years, a country’s food tourism scene has become a crucial point of consideration for potential visitors.

Based on the 2020 Food Travel Monitor, a comprehensive market research report recently released by the World Food Travel Association, 7.2 out of 10 travelers choose a destination by its food and drink.

In addition, food travelers seek “eclectic and authentic” experiences. On average, they also tend to spend 24 percent more per day than other travelers.

Data from the DOT shows that 30 percent of a foreign tourist’s expenditure is spent on food and beverages.