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Sam and I made a trip to Cebu on November 15 to 18. Upon arrival at around 7 pm we surveyed all of Waterfront’s coffee outlets with Mike Gayoso and his assistant Raffy Babula and observed the flow and consumption of each outlet. The following day we conducted a coffee tasting session with 10 of their key officers, Executive Chefs and GM Anders Hallden . Among the three blends majority preferred the Breakfast blend (Brazil/Colombia).
Matters agreed on:
Two units of semi-automatic espresso machines.
One unit of semi-automatic espresso machine.
Three units of fully-automatic machines.
Ten units of Hario V6 pour-overs.
Four units of Westbend 100 cupper coffee urns.
Specialty coffee of the week or month.
After sales service of machines and information on new trends in coffee.
Co-brandng in the hotel and in Gourme’s promotional efforts.
Three year contract
Watrefront’s option to purchasethe depreciatd cost of the machine when the contract expires.
Price of P 800 per kilo.
Samples were also retained by Watrefron’s F&B group to be tasted by the owner.
We already submitted our draft offer to Mike for review. Alegro and Equilibrium are the two serious cotenders for the account.
After the coffee tasting session we proceeded to Golden Prince Hotel & Suites and met with the owner Mr. Benny Que. Aside from their coffee requirement in the hotel, they consume coffee heavily in their Q coffee shop. Their present supplier is Alegro. We conducted a tasting session using our manual brewers. The owner liked the Masterchef blends and commented that they are a lot better than their coffee. We also demonstrated to their team the artisian style of manual brewing using specialty coffees. They commented that they will definitely introduce maual brewing to their guests. The owner liked the civet and intends to private label it and sell it in their shop.
From Golden Prince we procceded to Montebello to cup the blend that we created for them. The chef liked it but said final say is from the owner Mr. Alvarez. Masterchef will follow up.
The following day we conducted a whole day coffee training with the team of Masterchef. The training was held at Casa dos which is a highend restaurant and coffee bar. Eya Shrimski, the owner will be ordering roasted Geisha coffee.
After the training, we proceeded to our client Cardinal coffee, a charcoal shop roaster. We fixed a sale of 300 kilos raw beans of Benguet Arabica at P 230 per kilo FOB Manila.
On our last day, we gave samples to Cebu Pacific where we checked in. They are requesting for prices of Aeropress, plungers,pour-over and specialty coffee. They are very keen on the civet coffee since most of their guests are Koreans and Japanese. In fact, during breakfast we observed that Sam and I were the only Filipino guests. They currently have a contract with Doppio.