Cebu Insights’ Post

☕️☕️🥚🥚🍜🍜 In Malaysia, a kopitiam (from the Hokkien term "kopi" for coffee and "tiam" for shop) is a traditional coffee shop where locals gather for a relaxed meal or drink. These coffee shops originated from Chinese immigrant communities and have become cultural icons across Malaysia, blending various cultural influences and culinary traditions. Here’s a look at what makes kopitiams unique: 1. Ambiance and Setting Rustic Atmosphere: Kopitiams are usually simple, open spaces with wooden or metal furniture, marble tabletops, and often a charmingly nostalgic vibe. Community Hub: They serve as community gathering spots, where people of all ages can meet, chat, and enjoy a leisurely meal. 2. Food and Beverage Offerings Coffee (Kopi): Kopitiams are famous for their strong, sweet coffee, brewed with local beans and often served with condensed milk, creating a creamy texture. Kopi-O is black coffee with sugar, while kopi is coffee with condensed milk. Toasted Bread and Kaya: One of the classic items on the menu is toast with kaya (a coconut and egg jam), usually served with a slab of butter. Soft-Boiled Eggs: Often paired with kaya toast, the soft-boiled eggs are served in small dishes, lightly seasoned with soy sauce and white pepper. Local Delicacies: Kopitiams also serve a range of traditional Malaysian dishes like nasi lemak, mee siam, char kuey teow, and various dim sum items. 3. Cultural Influence Kopitiams reflect Malaysia’s multiethnic heritage, blending Chinese, Malay, and Indian flavors in their menus. While they started as Chinese establishments, they've embraced diverse culinary traditions, creating a unique fusion style. 4. Modern Kopitiams Recently, there’s been a resurgence of modern kopitiams that maintain the traditional aesthetics but incorporate a more extensive menu with updated flavors, Wi-Fi, and air conditioning to attract younger crowds. Kopitiams remain a beloved part of Malaysian life, embodying the country's diverse culture, culinary heritage, and community spirit. #kopitiam #coffee #chinese #malaysia #culinaryheritage

Very important conversation that needs to happen more often and with more representation. As someone who works on the African continent, I witnessed this on a regular basis. Where is the line between simply capitalising on a business opportunity and cultural appropriation? But let’s be clear about one thing. There is no ambiguity when you trademark a cultural dish and then take legal action against its traditional users. That’s absolutely a business coloniser move. Also, who works in these trademarking institutions that they allow these applications to go through? There are rules as to what can and cannot be trademarked. Maybe it's time for some cultural awareness training in these institutions?

【Osaka’s Kushikatsu: What is the “No Double-Dipping” Rule!?】 I'm Tamaki, your credible source for all things real estate! Osaka is known as the city of food, and one of its most popular dishes is kushikatsu. Kushikatsu consists of various ingredients skewered, battered, and fried to perfection, resulting in a crispy exterior and juicy interior. As you walk through the streets of Osaka, you’ll find rows of kushikatsu specialty restaurants, with mouthwatering aromas filling the air. One of the main attractions of kushikatsu is the wide variety of ingredients available. From the classic pork and shrimp to seasonal vegetables and seafood, there’s always something new to try. You can also choose to flavor your skewers with special sauces or salt, allowing you to enjoy your own personalized kushikatsu experience. A unique rule of kushikatsu is the "No Double-Dipping" policy. This means you are not allowed to dip your skewer into the sauce more than once. This rule exists to maintain the quality and hygiene of the shared sauce, ensuring that it stays clean and fresh for all customers. It’s a practice that respects the culture of food-sharing, making it a fun and unique part of the kushikatsu dining experience. This rule is one of the things that makes dining in Japan so special! By enjoying Osaka’s kushikatsu, you get to experience a piece of Japan’s rich food culture. After savoring your delicious meal, I recommend exploring the nearby sightseeing spots, as Osaka is filled with both historical and cultural treasures. Osaka’s charm goes beyond food – it’s a place where history and culture thrive. I’ll introduce more tourist spots next time, so be sure to follow me on LinkedIn! If you're interested in moving to Japan or learning more about visa processes, feel free to DM us! As professionals in Japanese real estate and business expansion, we are here to answer any questions you may have. Licensed Real Estate Transaction Specialist (Japan) Tamaki Terada LinkedIn - https://lnkd.in/gcKf8FS7 #Japanproperty #Japanbusiness #Japan #tokyo #osaka #kushikatsu

Do employee's have the right to use vulgar language on your guest ? I'm sure it NO. And what if your employee really did it using vulgar words, and what cause of action are you going to take ? - Immediate Termination, even though guest is wrong ? As an employee in the hospitality industry, we always must maintain our cool regardless of how rude our guest maybe, and we're always taught : "GUEST IS ALWAYS RIĜHT" - which may not be true. Whatever, any employee that uses vulgar words is inappropriate and this will cause the hotel reputation to go down straight into history and will take time to regain back it reputation. What's your say ? https://lnkd.in/g8KKhczm

Exciting to see the #SocialEnterprise ViaVia Traveller Café model continue to #scale! I visited the one in Leuven years ago and loved the atmosphere—it’s a special place. "Successfully Creating and Scaling a Sustainable Social Enterprise Model Under Uncertainty: The Case of ViaVia Travellers Cafés" by Kieran Dobson, PhD, was actually the very first academic research paper I read at the start of my Phd. A super interesting read, exploring how the social enterprise scaled, using an unproven business model, through social franchise and joint ownership models. Also looking at how the model can be flexible to suit the individual locations, but also learn from each iteration around what is critical - such as the importance of location ownership and securing tenure in ensuring sustainable growth. Link to paper is here for anyone interested: https://lnkd.in/eWMq_wfb

Tavolo Group Staff Outing 2024: Celebrating the People Behind Our Success This past week, the Tavolo team came together for a memorable outing—a moment to reflect, connect, and celebrate the heart of our organization: our people. From the flavors of BB52’s signature burgers to the meticulous artistry at Shun Omakase, from the refreshing vibes of Berry Salad Bar to the comforting embrace of The Goat Father Coffee, and the iconic experiences created by The Avocado Factory, Sandwich Lab, Vagabondo, Uma Garden, Piccolina and Hippie Fish—every success of Tavolo is powered by the extraordinary efforts of our team. This gathering was more than just an event; it was a celebration of resilience, passion, and shared purpose. It was a reminder that Tavolo is more than just an F&B company—we are a concept company that thrives at the intersection of food, hospitality, and community. Together, we’ve grown stronger, faced challenges head-on, and set new benchmarks for Bali’s F&B industry. While deeply rooted in our love for food and hospitality, our vision extends far beyond Bali as we aspire to become a leader in the hospitality industry on a much larger scale. To our incredible team: your hard work, dedication, and creativity do not go unnoticed. You are the heartbeat of Tavolo, and this journey would not be possible without you. Thank you for making Tavolo not just a workplace, but a thriving community united by a shared dream. Here’s to building an even brighter future together. This is just the beginning, and the best is yet to come. #TavoloGroup #TeamExcellence #FNBLeadership #HospitalityInnovation #BuildingTheFuture

Did you know Asian American consumers' buying power reached $1.3+ trillion? While celebrating AAPI Heritage Month, let’s delve into this insightful blog tailored for hoteliers seeking to meet the diverse wants and needs of Asian American guests, fostering both revenue growth and enhanced customer satisfaction. https://lnkd.in/gX_ehaTM

🌟 Let's Talk About Tipping in Malaysia! 🌟 I believe we can do more to show appreciation for the fantastic service we receive in our restaurants, cafes, and shops. A small tip can go a long way in acknowledging hard work and dedication. Let’s make it a habit to recognize those who serve us with a little extra gratitude. What are your thoughts on tipping culture here? Share your experiences below! 💬💖 #TippingInMalaysia #AppreciateService

🦩𝕆𝕡𝕡𝕠𝕣𝕥𝕦𝕟𝕚𝕥𝕪 𝕠𝕗 𝕒 𝕃𝕚𝕗𝕖𝕥𝕚𝕞𝕖: ℝ𝕖𝕤𝕥𝕒𝕦𝕣𝕒𝕟𝕥-𝔹𝕒𝕣 𝕠𝕟 𝕋𝕠 ℕ𝕘𝕠𝕔 𝕍𝕒𝕟 𝕗𝕠𝕣 𝕤𝕒𝕝𝕖🦩 Dive into entrepreneurship effortlessly! Seize the chance to own a ready-to-go restaurant-bar on lively To Ngoc Van street. Skip the startup hassles and launch your dream venture now! ✨ Key Features: 📍 Prime Location: Situated on To Ngoc Van, a bustling and popular street in Tay Ho, the restaurant-bar enjoys high foot traffic and visibility, ensuring a steady flow of potential customers. 🍽️ Well-Established: The business is fully operational and equipped. Walk in, and you’ll find a beautifully designed space ready to welcome guests. 🛋️ The restaurant-bar features a thoughtfully designed interior, offering a perfect balance between a cozy dining area and an inviting bar ambiance. The space is adaptable, providing the flexibility for you to maintain the current concept or embark on a complete re-invention. 🧑🏻🍳 Fully Equipped Kitchen and Bar: The restaurant comes equipped with a functional kitchen and bar, allowing for a seamless transition for those looking to continue the current offerings or introduce their own menu. 📄 License and Permits: The business comes with all necessary licenses and permits, saving you the time and effort typically required in the initial setup phase. 💰Options Available: 1. Take Over As Is: Keep the existing concept, menu, and ambiance. Benefit from the current success and build upon the established brand. 2. Full Re-Invention: Unleash your creativity and transform the space into your dream concept. This opportunity offers running business with a proven track record and the freedom to shape it according to your aspirations. Whether you’re an experienced restaurateur or a passionate newcomer, this is your chance to step into the thriving Hanoi hospitality scene with confidence. 📲 DM us for more information #businessforsale #businessforsalehanoi

Think presentation is just fluff? Enjoying a thoughtfully curated coffee experience at the Starbucks Reserve Dewata in Bali, I'm reminded of the importance of presentation—not just in coffee but in our careers. This beautifully arranged tray, complete with vibrant matcha, rich coffee, and delicate pastries, isn’t just about taste. It’s a visual invitation that elevates the entire experience before the first sip. Often, we might brush off presentation as superficial, maybe even insincere. But here’s the truth: how we present ourselves, our ideas, and our work is crucial to reaching our goals. In our professional journeys, we sometimes resist marketing ourselves or showcasing our value, perhaps thinking, “If my work is good, it will speak for itself.” But just as this coffee is more than a beverage—it's an experience—our personal brand is more than a set of skills. It’s how we show up, how we communicate our value, and how we connect with others. If we want to open doors, spark opportunities, and build meaningful connections, the right presentation isn’t just helpful; it’s essential. Embrace your unique presentation—it’s part of your story, and it’s worth sharing. #PersonalBranding #CareerAdvice #ProfessionalGrowth #MeaningfulChange #StarbucksReserve #Bali