It’s a challenging time to be in the food business.
With the peso hovering close to the ₱62-to-a-dollar mark, imported ingredients continue to become more expensive, putting added pressure on restaurants, bakeries, cafés, and hotels that rely on products sourced overseas. At the same time, consumers remain cautious about spending, leaving operators with a difficult balancing act: raise menu prices and risk losing customers, or cut costs at the expense of product quality.
Rather than simply adapting to these pressures, Global Pacific Distribution Network Corporation is showing food businesses there may be another way forward.
At World Food Expo (WOFEX) 2026, the country’s largest food and hospitality trade exhibition running from July 29 to August 1 at the SMX Convention Center Manila, the company is showcasing products and practical solutions designed to help businesses stay profitable without compromising the quality customers have come to expect.
Solutions under one roof
Visitors to the Global Pacific booth quickly discover that the company is offering more than individual products. Instead, it has assembled a broad portfolio that serves the different needs of professional kitchens, bakeries, hotels, cafés, and restaurants, allowing operators to source multiple ingredients and food service solutions from a single partner.
The lineup combines internationally recognized brands with Global Pacific’s own proprietary products, giving customers greater flexibility to balance quality, performance, and cost depending on their business requirements.
Featured brands at the showcase include Arla Pro, a European brand specializing in professional dairy solutions; Kraft Heinz, known globally for its sauces and condiments; Master Martini, the Italian baking ingredients brand; Prochiz, one of Indonesia’s leading cheese brands; Beryl’s, the iconic Malaysian chocolatier; Banquet d’Or, the Belgian maker of premium frozen pastries; Speculoos, the Belgian caramelized biscuit and spread that continues to inspire one of today’s most popular dessert and beverage trends; Teys, the premium Australian beef brand; and Global Pacific’s own Bravo and Sunny Farms brands, which were developed specifically for the professional food service industry.
That breadth has become increasingly valuable as food businesses look for practical ways to manage rising costs while maintaining consistency in their products and menu offerings.
Innovation instead of compromise
Few sectors have felt the impact of higher import costs more than the baking industry.
European butter prices have climbed sharply, making one of the industry’s most essential ingredients significantly more expensive and squeezing already thin profit margins. Many bakers have found themselves choosing between absorbing the higher costs or switching to lower-quality alternatives that may affect the finished product.
Global Pacific is proposing a different option.
During WOFEX, the company introduced what it describes as the country’s first butter equivalent under its Bravo brand. Developed to deliver the functionality of butter while helping improve cost efficiency, the product is intended to give bakers another way to manage costs without sacrificing the quality and consistency their customers expect.
Chef Buddy Trinidad, president of the Pastry Alliance of the Philippines, said the product addresses a challenge that many professionals have been facing.
“I’m really glad Global Pacific brought this kind of forward-thinking solution to the market. With the skyrocketing cost of imported European butters, bakers are usually stuck in a tight spot—either take a massive hit to your margins or settle for cheap alternatives that don’t perform. Global Pacific really stepped up by focusing on true innovation and bringing out the first butter equivalent in the country, giving us the exact performance we need without compromising our quality or profitability.”
Helping restaurants protect their margins
Restaurants are confronting many of the same pressures.
As food costs continue to fluctuate, operators are being asked to deliver the same dining experience while keeping menu prices within reach of increasingly value-conscious customers. That has made ingredient selection, portion management, and menu planning more important than ever.
To demonstrate practical ways restaurants can respond, Le Cordon Bleu-trained chef, restaurateur, and former television host Bruce Lim conducted live cooking demonstrations using Sunny Farms products together with premium Australian beef from Teys.
Rather than focusing solely on premium ingredients, Lim’s presentation highlighted how operators can make smarter ingredient choices, reduce waste, and create menus that remain profitable even during periods of rising costs.
“When margins are tight, you can’t afford to compromise on flavor or the guest experience, but you also have to be smart about your ingredients. Sunny Farms provides high-quality kitchen essentials that make it easy to create delicious and great value dishes while helping operators manage inventory, minimize food waste, and maintain consistent quality every service.”
Lim also demonstrated how different cuts of beef can be used to create similar dishes while giving restaurants greater flexibility in managing food costs.
“For my demo, I wanted to show operators both sides of the equation. For example, this is how I would prepare a premium steak using ribeye. Then, I cooked the exact same dish using oyster blade. That’s really what restaurants need today: smart alternatives, not compromises. When you start with high-quality meat from Teys and ingredients from Sunny Farms, you have the flexibility to build a menu that helps you navigate inflation without sacrificing quality.”
His message echoed a broader trend across the industry: operators are increasingly looking for ways to improve efficiency through better planning and smarter ingredient choices instead of simply lowering quality or passing higher costs on to customers.
Beyond distribution
While products remain at the center of Global Pacific’s business, the company says its role extends beyond supplying ingredients.
Supporting that effort is a centralized ordering system and a nationwide logistics network that enables the company to deliver products reliably to customers across the Philippines. Consistent supply has become increasingly important for businesses seeking to avoid disruptions and maintain product quality across multiple locations.
The company also works closely with chefs and food service professionals on recipe development, menu refinement, and new product applications, helping operators maximize the value of the ingredients they purchase while adapting to changing consumer preferences.
These services position the company as more than a traditional food distributor. Instead, it aims to become a long-term food solutions partner for businesses looking to grow despite a more challenging operating environment.
As food service operators continue to face rising costs and tighter margins, practical solutions that protect profitability without compromising quality have become increasingly important. At WOFEX 2026, Global Pacific is demonstrating through its product portfolio and technical expertise that innovation—not compromise—can help businesses stay competitive in a volatile market. While smart cost management remains essential, long-term success also depends on delivering experiences that keep customers coming back.
“As we navigate rising food costs, yes, be mindful of your pricing. Be mindful of your portions. Be smart with your ingredients. Those are all important. But at the end of the day, people come back because of the memories you create and the emotional connection they have with your business,” Trinidad said.
“There are many places serving great food today. What customers remember is how you made them feel—from the moment they walk through your doors until the moment they leave. If we continue making smart business decisions without losing sight of the customer experience, I’m confident our industry will weather these challenges together,” the chef added.
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