Inspiration for your menu. Recipes developed for food service operators, featuring the CPFS products that make every dish repeatable at scale.
Three editorial categories built around what foodservice operators actually plan for: meals, snacks, and beverages.
Main-course recipes for canteens, hotel buffets, and restaurant menus. Yields scale from 10 to 100 servings, costed per plate, anchored on the CPFS pack sizes your kitchen already buys.
Counter-ready recipes for cafes, bakeries, and grab-and-go service. Sandwiches, sliders, fillings, and pandesal pairings built on shelf-stable CPFS SKUs that hold their margin through the day.
Drinks built on Birch Tree, Coco Mama, and Vita Coco. Milk tea bases, fruit shakes, hot drinks, and dessert beverages sized for cafe and dessert-bar volume.
Real recipes, real CPFS pack sizes, costed at scale. Every card links to its featured SKUs so procurement and menu development can happen in one tab.
Slow-cooked chicken in a tomato-coconut-butter sauce. Featured: Hunt's Tomato Sauce and Coco Mama Coconut Milk.
Canteen-ready carbonara built on a 1.7kg can of Century Tuna and Angel Evaporated Milk. Scales clean to 50 servings.
Canteen-friendly caldereta with Argentina Corned Beef and Hunt's Tomato Sauce. Built for cycle menus and high turnover.
Catering-scale laing built on Coco Mama Coconut Milk. Holds at temp for 4 hours, plates 40 cleanly.
Plant-based patty rotation for cafes extending menus toward flexitarian. Three flavour finishes from one base.
A 50-drink milk tea base on Birch Tree Full Cream Milk Powder. Holds in a chiller for 48 hours.
Our chefs run Ideation sprints with operators to build menus around your kitchen's pain points. From single-recipe development to full cycle-menu refresh.
