Canteen Concessionaire - Philippines

Below is the Profile of Holister Inc. Located at 2nd F BPI Financial Bldg, General Maxilom Avenue, Cebu City. Telephone numbers at 255 2200.

New Company Holister Inc. is a canteen concessionaire company based in Cebu City.

"We are committed to make exciting food and delightful service an everyday experience for our customers for the combined benefit of our employees, business partners and shareholders.

We aim to become the preferred provider of food services by the top 500 companies in the Philippines renowned in the industry for offering the best quality, service and value.”

I. VISION STATEMENT

“We aim to become the preferred provider of food services by the top 500 companies in the Philippines renowned in the industry for offering the best quality, service and value.”

1. Quality: Our food is not just meant to satisfy hunger but also to please.

2. Service: Our customers deserve no less than a five-star experience.

3. Value: We earn customer loyalty by offering great value for their money.

II. MISSION STATEMENT “We are committed to make exciting food and delightful service an everyday experience for our customers for the combined benefit of our employees, business partners and shareholders.”

III. GUIDING PRINCIPLES For our customers:

1.) QUALITY: Our food is not just meant to satisfy hunger but also to please.

We cook not just to feed our customers, but also to make them look forward to the next after every meal. We focus on both taste and diversity, constantly developing themes and menus that fit the Filipino palette and preferences while.

2.) SERVICE: Our customers deserve no less than a five-star experience.

To deliver superior customer experience, we focus on the following essential components:

• Facilities that are both functional and aesthetically pleasing to the eye;

• Efficient processes from the moment they walk in to the moment they walk out;

• Courteous, friendly and knowledgeable service staff.

3.) VALUE: We earn customer loyalty by offering great value for their money.

In order to offer the best value to our customers, we relentlessly find ways to keep cost to the minimum. We keep our supply chain well-managed and our processes efficient to allow us to deliver high quality products and excellent service at the least cost possible.

4.) We take responsibility for the health and safety of our customers.

We adhere to strict sanitation standards in every step of our service delivery process – from food preparation, to our facilities, to our service crew, ensuring that our customers are safe in our hands.

For our employees:

5.) We provide the opportunities and support for personal and professional growth and success.

We believe that people is our greatest resource, so we recognize their contribution, develop their skills and never compromise on their health and safety. We create a work environment that is challenging and conducive to learning and success.

For our business partners and shareholders:

6.) We deliver increasing economic value through profitable growth.

In delivering worthwhile and rewarding service, stakeholders share in all the benefits reaped through sustainable growth as a result of a strong governance and effective delivery of service. 


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If you are looking for a company that would handle your canteen needs, Holister Inc. is the  right company to get a contract with food & beverage service providing. They can put up a restaurant or cafeteria that would fit the needs of your company. Prices are also determined upon the target market to cater to the needs of the clients' employees and as well establish a smooth continuity of business relationship. Holister, Inc. invests a good deal of resources too, to make sure the customers receives no less than a five-star service experience.

Any reactions are accepted, please feel free to write a comment beneath this post. You can also subscribe to this blog for future updates by visiting this link.

Cebu Cake Ingredients

If you want to try your hands on making your very own cake or designing or molding chocolate and sugar garnishes, the place you would want to visit is Kerry's Bakestop.


Kerry's Bakestop offers a wide variety of cake ingredients, chocolate confectioneries, desert ingredients, sweets, flours, etc.




Kerry's Bakestop provides the cheapest cake ingredients here in Cebu.

You can find everything you need at Kerry's Bakestop when it comes to cake confectionery in Cebu. Kerry's Bakestop near Redemptorist Church besides Chowking. The shop is focused on providing high-quality chocolates, cakes decorations, cake ingredients. And a variety of cake flavor offerings to choose from. And a very affordable and reasonable price for cake ingredients and confectioneries.

When it comes to Cebu cake ingredients and baking ingredients, its Kerry's Bakestop.\

For product inquires and bulk orders, Carolyn Tan at 2538877

Sushi Chef Cebu

Sushi Chef Cebu

Hi there people! Allow me to promote myself. I am Francis Daniel Maning, I am a Filipino who loves cooking Japanese food. I work at MIZU Japanese Restaurant at Waterfront as a Sushi Chef.

I do on the spot Cebu based cooking lessons for individual or group for a fee. I teach basic Japanese dishes such as Teriyaki, Teppanyaki, Tempura, Rice Toppings, Sushi and Sashimi preparations, etc..

If you are also planning to put up a Japanese restaurant, you could also hire me as a Chef to start with your operations, create your first menu, and introduce to you some new and innovative dishes that would fit the current market.

I also welcome cooking lessons for students from schools here in Cebu.

To contact me, simply email me at blurem23@yahoo.com, text me thru 09065120673 or leave your contact details by calling . My hourly rate is the cheapest so far. I will be very glad to do business with you. See you then!

Yellow Caterpillar Roll - Sushi

Yellow Caterpillar Roll

It was a quite day at the hotel, another time for creativity. Rolled a cucumber and crabmeat stick on a large piece nori, topped it with sweet ripe mangoes, then dressed up to look like a caterpillar. Cut a piece of olives for the eyes and black sesame seeds for the dotted look on the body. Creating this type of Maki Roll is fun and it adds another creation to the dynamic and ever changing style of making Sushi.

Waterfront Food Quality System Seminar

To arrive home early, this is what I got for attending the Waterfront Food Quality System. Other than getting home early, I also gained plenty of thoughts and additional info about the topic. Also, the best thing is getting paid for work for two days attending the seminar, not a rough life is it? Hope it would be seminar the whole month round!

Before I had the seminar, I did not know that the issue of food safety is that delicate and that it should be given utmost attention. Take for example; by just washing your hands before and during work you would be able to prevent the spread of phatogenic bacteria, which if taken internally may lead to a food borne illness. No wonder, Hand Washing is in the top list on the policies imposed.

Bacteria are microbiological organism that is unseen in our naked eye. Some are harmless and some are harmful enough that it could even paralyze and kill. Grrr. Bacteria could be transmitted in many different ways, and the food that we take are always at stake. And if not transmitted, it could grow on the food itself. Oh my, good thing our body is enough to handle a few amounts of it inside. However, if this amount exceeds its limit, it’s another story.

Luckily, because of HACCP, these food borne illnesses could be prevented or minimized. A reliable food safety is already being practiced; Waterfront Hotels in particular has its own way of reacting to this hazard.

HACCP or Hazard Analysis Critical Control Point is the main core of the system. Because of this internationally used system, when it comes to food safety, the Waterfront Food Quality Manual is derived. On this manual are policies listed to guide every individual (in or outside the hotel, which is directly or indirectly in contact with its food products) in handling food items. From proper hand washing, correct food temperatures, required government permits, to maintaining clean equipments, etc.

Waterfront Food Quality System is a system Waterfront Hotels are using to maintain the best quality of their food products. Thus providing utmost food safety to hotel guests and clients.

My message to the guest, from the food suppliers up to your table, it is rest assured that the meal you are taking have undergone a rigid test within the system. Making you feel at home as if you yourself prepared your meal.

Colorful Sushi - Sushi Balls

Colorful Sushi – Sushi Balls

Another crazy creation by my crazy mind. Let me present to you colorful sushi balls. Sushi balls are made up of sushi rice shaped into a ball with your choice of diced stuffing inside, it could be cheese, tuna, salmon, franks, sausages, etc. Just make sure your ball is stiff enough to not let it fall apart when you dip in sushi sauce or soy sauce. After rolling your sushi ball, cover it with any coating such as ebiko (caviar), uburo (fish powder), or sesame seeds to give a colorful look. Wow. Good for parties and picnics!!!

The Caterpillar Roll

The Caterpillar Roll

Another unique and impressive idea, but actually not new, just got this from the internet and just wanted to try it out and it worked well. The taste was awesome. The combination of Unagi inside and the avocado was well perfect. The only thing I did was, putting a spot of mayo on top and making it look more like a caterpillar.

Colorful Sushi - Mango Sushi

Colorful Sushi

This colorful sushi is not uncommon, but what I am showcasing here is the use of mango as Nigiri sushi which is very odd. Well, my imagination always takes me to odd places. Just cut yourself some ripe and sweet mango, slice it the way you do with regular fishes, roll a bit of rice and put the mango on top and tied with a cut of nori. There goes your very own Mango Sushi.

Maki with Rice Paper Roll

Maki with Rice Paper Roll

This is just the same as the old hoso maki style, but instead of dried seaweed or nori, what I used was the rice paper sheet. This kind of maki is very good for people who don’t like the aroma of the Nori since it has sometimes a fishy flavor.

Sushi and Maki

Sushi and Maki

As a sushi chef, I always encounter guest requesting something new and relatively different from the old boring menus. So I always resort myself into creating new ideas, resulting in a very fun Sushi / Maki platter. Below are pictures on what I have made when I experiment with my thoughts.

Sushi In Rice Paper Pouch

Made from Chinese ingredient, the rice paper. Using the rice paper as a small pouch and putting inside a bit of rice together with your choice of ingredient, it could be diced tuna, peas, carrots, etc. Tying the head with boiled cha soba for a more presentable and unique look.

Deep Fried Pepsi

Deep Fried Pepsi? Come on guys, is this for real? Just happen to found it on Google trends, and it seems people are interested knowing what Deep Fried Pepsi is.

Well, according to this website 4Hoteliers deep fried pepsi is..

Arguably the best was still to come. Delicate house made gelatos were offered with...deep fried Pepsi! Sounds odd, but if you make a classic pate au choux, using Pepsi in lieu of water, the resulting batter when fried will have the texture of a beignet with the flavor of Pepsi. Dusted with powdered sugar.

Source Ingredients from 4Hoteliers

Deep Fried Pepsi

Should feed: 4

1 ¼ cups Pepsi
¾ cup W hole butter, unsalted
½ tsp Salt
1 ½ cups Flour
6 Whole eggs

How to do it:
1. Place Pepsi and butter in tall sided sauce pot. Bring to a boil.

2. Add the salt and the flour all at once time, beating together over medium heat until the mixture pulls away from the sides of the pot smoothly

3. Transfer to an electric mixer with the paddle attachment, beating in the eggs added one at a time, adding each one only after the last has been incorporated. Batter should be stiff enough to hold stiff peaks.

4. Place the batter into a piping bag or small bowl.

5. Heat 4" oil for frying (peanut oil works the best, but Canola is also satisfactory), in a high sided pot or deep fryer to 360F.

6. CAREFULLY drop ½"x 2" lengths or small quenelles (oblong balls) into the hot oil. Fry until a deep gold brown. Generally, the dough will be fully cooked 3-4 minutes after having risen to the surface of the oil.

7. Scoop out the cooked Pepsi, draining excess oil, dust liberally with powdered sugar and serve as is, or make it a fried Pepsi Float with the addition of ice cream!

The California Maki in Rice Paper Roll - California Maki with a Twist

The California Maki in Rice Paper Roll - California Maki with a Twist

(California maki wrapped in rice paper)

Most Filipinos that love Japanese Foods, especially the ladies, really love eating California Maki. Maybe it is because it’s the most well known Japanese food, aside from Tempura of course. Other than its appearance and reputation, the taste of California Maki is acceptable in most Filipino palates. For the new starters and still learning to eat food items from the sushi bar, the California Maki is the best choice to start. California Maki’s original recipe from countries outside the Philippines, consist of avocado, crabmeat (it could be real crab meat or imitation crabmeat stick “Kani Kama”), cucumber, and lettuce. However, here in the Philippines, we substituted the avocado with our most favorite mango fruit, which even made the California Maki more delicious. Maybe it is because of the availability of the mango all year round, unlike the avocado that is seasonal.

As I have said, the California Maki is the best menu for a newbie eater in a Japanese restaurant to start. It is because the California Maki doesn’t have any raw meat inside its roll. All you will get is a fruity, sweet, and rich flavored salad with rice. My advice for the starters is to eat one slice of it whole. All slices are cut into bite size pieces, if you take a bite; chances are you won’t love it.

Also, most of the reactions I got from the starter are that they are not familiar with the flavor or taste of the Nori (Dried Seaweeds). And somehow don’t like it. The Nori is what holds the rice in place when rolling the California Roll, it also gives additional flavor to it. However, not most people love seaweeds. That’s what pushed me to create a new alternative way to enjoy the Califronia Roll. The California Maki in Rice Paper Roll is a new way of having California Maki without the Nori or Dried Seaweeds, its good for the beginners and for those who don’t love the taste of the nori. Same ingredients, same experience, and a bit of twist in its flavor.

Presenting to you a new twist to enjoy California. Happy dining everyone!

The California Maki in Rice Paper Roll - California Maki with a Twist

The California Maki in Rice Paper Roll - California Maki with a Twist

(California maki wrapped in rice paper without the Nori)

Most Filipinos that love Japanese Foods, especially the ladies, really love eating California Maki. Maybe it is because it’s the most well known Japanese food, aside from Tempura of course. Other than its appearance and reputation, the taste of California Maki is acceptable in most Filipino palates. For the new starters and still learning to eat food items from the sushi bar, the California Maki is the best choice to start. California Maki’s original recipe from countries outside the Philippines, consist of avocado, crabmeat (it could be real crab meat or imitation crabmeat stick “Kani Kama”), cucumber, and lettuce. However, here in the Philippines, we substituted the avocado with our most favorite mango fruit, which even made the California Maki more delicious. Maybe it is because of the availability of the mango all year round, unlike the avocado that is seasonal.

As I have said, the California Maki is the best menu for a newbie eater in a Japanese restaurant to start. It is because the California Maki doesn’t have any raw meat inside its roll. All you will get is a fruity, sweet, and rich flavored salad with rice. My advice for the starters is to eat one slice of it whole. All slices are cut into bite size pieces, if you take a bite; chances are you won’t love it.

Also, most of the reactions I got from the starter are that they are not familiar with the flavor or taste of the Nori (Dried Seaweeds). And somehow don’t like it. The Nori is what holds the rice in place when rolling the California Roll, it also gives additional flavor to it. However, not most people love seaweeds. That’s what pushed me to create a new alternative way to enjoy the Califronia Roll. The California Maki in Rice Paper Roll is a new way of having California Maki without the Nori or Dried Seaweeds, its good for the beginners and for those who don’t love the taste of the nori. Same ingredients, same experience, and a bit of twist in its flavor.

Presenting to you a new twist to enjoy California. Happy dining everyone!

By the way you can see me at Mizu Japanese Restaurant Waterfront Cebu City Hotel. Im Sushi Chef Francis at your service!

Sushi Chef Francis at your service!

Im Sushi Chef Francis at your service!

Making and preparing sushi has been my way of life now for years. Making your own sushi is easy, however, to be in par with the standards and cope up with ever changing trends, one must master the art of sushi making.

Different techniques should be learned, new ideas should be discovered and continually enhance your experience (that is to listen to people's advice and comments).

Sushi is a delicately prepared food, made of vinegared rice, topped with ingredients like fish, fruits, and vegetables (cooked or uncooked).

There are various types of sushi, however the most well known are the Nigiri Sushi and Maki Sushi.

Nigiri Sushi is a hand-formed clumps of sushi rice topped with desired topping of fish, vegetable, fruit, and sometimes it could be a mixture of stuff.

Maki Sushi is sushi rice rolled using a bamboo maki matt with choice of stuffing inside (seafood, meat, fruit, or vegetables), then cut into bite size pieces.

Food Quality System

To arrive home early, this is what I get for attending the Waterfront Food Quality System. Other than getting home early, I also gained plenty of thoughts and additional info about the topic. Also, the best thing is getting paid for work for two days attending the seminar, not a rough life is it? Hope it would be seminar the whole month round!

Before I had the seminar, I did not know that the issue of food safety is that delicate and that it should be given utmost attention. Take for example; by just washing your hands before and during work you would be able to prevent the spread of phatogenic bacteria, which if taken internally may lead to a food borne illness. No wonder, Hand Washing is in the top list on the policies imposed.

Bacteria are microbiological organism that is unseen in our naked eye. Some are harmless and some are harmful enough that it could even paralyze and kill. Grrr. Bacteria could be transmitted in many different ways, and the food that we take are always at stake. And if not transmitted, it could grow on the food itself. Oh my, good thing our body is enough to handle a few amounts of it inside. However, if this amount exceeds its limit, it’s another story.

Luckily, because of HACCP, these food borne illnesses could be prevented or minimized. A reliable food safety is already being practiced; Waterfront Hotels in particular has its own way of reacting to this hazard.

HACCP or Hazard Analysis Critical Control Point is the main core of the system. Because of this internationally used system, when it comes to food safety, the Waterfront Food Quality Manual is derived. On this manual are policies listed to guide every individual (in or outside the hotel, which is directly or indirectly in contact with its food products) in handling food items. From proper hand washing, correct food temperatures, required government permits, to maintaining clean equipments, etc.

Waterfront Food Quality System is a system Waterfront Hotels are using to maintain the best quality of their food products. Thus providing utmost food safety to hotel guests and clients.

My message to the guest, from the food suppliers up to your table, it is rest assured that the meal you are taking have undergone a rigid test within the system. Making you feel at home as if you yourself prepared your meal.