Karinderya to Cloud Kitchen
Start and grow a food business in the Philippines in 25 days — from karinderya to cloud kitchen. Learn food costing, permits, and marketing for your negosyo.
Duration
25 days
Daily Time
15-30 minutes
Level
Beginner
What You'll Achieve
- Create a food business plan with recipe costing, menu engineering, and pricing strategy
- Navigate permits, food safety, sanitary requirements, and FDA compliance
- Set up and optimize your GrabFood listing and delivery operations
- Build systems for daily operations, inventory, cash flow, hiring, and SOPs
Day-by-Day Curriculum
Day 1
Why Most Filipino Food Businesses Fail (And How Yours Won't)
Day 2
Choosing Your Food Business Model
Day 3
Recipe Costing — The Skill That Separates Survivors from Casualties
Day 4
Menu Engineering — What to Sell, What to Kill, What to Combo
Day 5
Pricing for Profit, Not Pity
Day 6
The Permit Roadmap
Day 7
Food Safety, Sanitary Permits & the FDA Question
Day 8
Kitchen Setup by Business Model
Day 9
Equipment Strategy
Day 10
Packaging for Dine-in, Takeout & Delivery
Day 11
Getting on GrabFood & Delivery Platforms
Day 12
Optimizing Your Delivery Listing
Day 13
Managing Delivery Operations
Day 14
Social Media Marketing for Food Businesses
Day 15
Food Photography That Sells
Day 16
Daily Operations
Day 17
Inventory Management & The Palengke Strategy
Day 18
Cash Flow — Tracking Every Peso
Day 19
Customer Service, Reviews & Quality Control
Day 20
Hiring Your First Team
Day 21
Reading Your Numbers
Day 22
Scaling Strategy
Day 23
Building SOPs
Day 24
Tax Compliance, Bookkeeping & Food Business Killers
Day 25
Your Complete Business Plan (Capstone)
From Karinderya to Cloud Kitchen — Build Your Food Business
Food is the most popular business in the Philippines — and for good reason. Filipinos love to eat, and the food industry is resilient even during tough economic times. But most Filipino food businesses fail because of poor costing, not poor cooking. This course teaches you how to build a profitable food business the right way — from recipe costing and permits to daily operations and scaling.
What You Will Learn
Over 25 days, you will cover every aspect of running a food business. You will start with why most food businesses fail, then choose your business model (karinderya, street food, cloud kitchen, home-based). You will master recipe costing — the skill that separates survivors from casualties — and learn menu engineering to decide what to sell, what to kill, and what to combo. You will set prices for profit, navigate the permit roadmap, handle food safety and sanitary permits, and understand FDA requirements. The course also covers kitchen setup by business model, equipment strategy, and packaging for dine-in, takeout, and delivery.
Operations, Marketing, and Scaling
The second half focuses on getting customers and building systems. You will learn to get on GrabFood and delivery platforms, optimize your listing, and manage delivery operations. You will create a social media marketing plan and learn food photography that sells. Then comes the operational backbone: daily operations management, inventory and the palengke strategy, cash flow tracking, customer service, and quality control. As you grow, you will learn how to hire your first team, read your numbers, develop a scaling strategy, and build SOPs so your business runs without you. The course covers tax compliance and bookkeeping, and finishes with a complete business plan capstone.