Last Thursday, April 2, 2025, marked an extraordinary milestone for culinary innovation as our UC Auditorium transformed into a hotbed of entrepreneurial creativity during Day 1 of ๐ฏ๐จ๐ป๐ช๐ฏ ๐๐๐๐: ๐ญ๐๐๐ ๐ฐ๐๐๐๐๐๐๐๐๐ ๐๐๐ ๐ฉ๐๐๐๐๐๐๐ ๐บ๐๐๐๐๐๐๐๐๐! Under the inspiring theme “Cultivating Tomorrow: Where Ideas Take Flight,” 12 exceptional student teams presented groundbreaking food concepts that seamlessly blended Filipino culinary heritage with modern business approaches.
From lactose-free Filipino Sorbetes to reimagined sweet potato desserts, from mobile cafรฉ concepts to innovative kalamansi productsโeach team demonstrated remarkable business acumen through detailed market analysis, viable production models, and strategic distribution plans.
The business simulation component challenged students to develop comprehensive business models addressing real-world market challenges, sustainability concerns, and scalability strategiesโpreparing them for success in the dynamic hospitality and food service industries.
HATCH continues to bridge the gap between academic theory and industry practice, equipping our future hospitality and tourism professionals with the entrepreneurial mindset needed to thrive in tomorrow’s marketplace.
The collective wisdom from these industry leaders provided students with actionable guidance that bridges classroom theories with marketplace realitiesโprecisely the kind of mentorship that transforms promising concepts into viable businesses.
HATCH continues to cultivate tomorrow’s hospitality and tourism leaders through these meaningful exchanges between industry experts and the next generation of food innovators!
Stay tuned for more innovation as we continue to nurture the next generation of food entrepreneurs!
Mr. Elmer B. Macalingay, owner of Health 100 ReStoreAnt emphasized the importance of sustainability in food business models and praised teams for their resourceful use of local ingredients while encouraging stronger connection to target market needs.
Chef Charlene P. Dulnuan of KPH Culinary Inc. offered expert perspective on balancing creativity with practicality, challenging teams to consider scalability and consistency in production while maintaining authentic Filipino flavors.
Ms. Marybeth Yu So, owner of Tuscany Basic Urban Stay shared valuable insights on hospitality integration, noting how successful food innovations must enhance overall guest experiences rather than simply focusing on product development.
Dr. Thelma D. Palaoag, Director ofย UC Innovation And Technology Transfer Office
highlighted the necessity of robust intellectual property strategies and commended the data-driven approaches several teams employed in their market research.
