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I don't see really much demand for Filipino food anywhere because if you are not Filipino or related to someone who is, nothing the op described makes any sense. Combine that with the whole "changing fusion menu" thing in a highly competitive area of the city where you can't throw a stone without hitting some trendy restaurant kinda makes this seem like a difficult endeavour. I love lots of Filipino food but it's def something you do home cooked since much of it is peasant food.
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Jan 18, 2016 21:26
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Dr. Tommy John posted:We've had a fair bit of experience getting the uninitiated to realize that Filipino food isn't all that weird. Filipino food is far from weird, since it's largely regional variations of food brought from mercantilism and colonization. Which makes it not super easy to market, since there are a million places to eat something similar. People are open minded enough to try it, but pay a premium for it? There must be a reason that in a region where there is a huge Filipino population, there are so few dining places that offer those foods. You probably would be better off making some of the foods you said you wouldn't (like poutine and burgers) and making some sort of canadiana hybrids because that would be unique and probably pretty delicious.
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Jan 18, 2016 22:07
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I asked my wife and she said Filipino food is becoming popular. Also mentioned it was generally way overpriced for what it is so maybe if you do big, cheap portions and rely on volume maybe you'll do alright. Or you can do the Toronto thing where you charge 15 dollars for half a meal. Toronto legit sucks for food and most entertainment because it's remarkably expensive for what you get.
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Jan 20, 2016 00:12
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