This food caterer counts Phl presidents among its clients

MANILA, Philippines - When Irma San Miguel established Kusina ni Kambal in 1988, she had no inkling that it would grow big, let alone boom into a food catering business counting the country’s presidents among its clients.

Named after San Miguel’s twin daughters Marian and Miriam, Kusina ni Kambal started as a humble stand in Marikina selling merienda items such as goto (rice porridge), tokwa’t baboy, saging con yelo, pancit and simple rice meals. Despite its down-to-earth menu, the eatery enjoyed a steady stream of clients, many of whom remain loyal patrons to this day.

After its first year in operation, the company’s regular customers began requesting for dishes that were not on the menu. Encouraged by the good reviews and rising demand for their cooking, San Miguel decided to enter the food catering industry.  

Now, more than two decades later, it has grown into one of the most trusted caterers for social events and corporate affairs. It has served past presidents, from Corazon Aquino to Gloria Macapagal-Arroyo. “The family of former President Joseph Estrada loves our pastel de lengua,” shared San Miguel. Likewise, former First Lady Imelda Marcos is a fan of the lumpia bar, which serves lumpia ingredients, fillings and condiments buffet-style.

Partnership with a global brand

Entering the food catering business was a huge step for San Miguel, but she was undaunted. She explained, “we went into a very competitive industry with very demanding consumers. Still, we were confident in the taste and quality of our food. Plus, we had an industry expert to help us out.”

Kusina ni Kambal established a partnership with Unilever Food Solutions (UFS), one of the world’s leading foodservice brands. It offers globally-known household products such as Knorr, Best Foods and Lady’s Choice, Alsa, Carte D’Or and Lipton in professional packages for caterers, restaurateurs and major hotel and fast-food chains.

True to its “Inspiration Every Day” tagline, UFS collaborates with foodservice establishments to create food solutions that help grow their business. From menu planning and preparation, to business operations and marketing, it is committed to helping operators stay ahead of the competition. 

The Culinary Academy for one helps train kitchen staff in cooking skills, menu development and costing, as well as safety and sanitation, among other things. The academy “curriculum” is made to fit the specific needs of the operator to make his kitchen more efficient and thriving, improving costs and profitability and inspiring more exciting menus, so that guests keep coming back. Its popular advocacy Sooo Pinoy on the other hand has been instrumental in helping increase Filipinos’ appreciation for local dishes. By engaging both food businesses and diners, the movement enables people to learn more about Filipino cuisine and how it contributes to a more comprehensive understanding of the nation’s identity. It also aims to inspire local restaurants to create unforgettable dishes that their customers will be proud to proclaim as truly Pinoy.

“Their chefs and culinary specialists help us keep our menu fresh and exciting, yet still profitable and help us promote our establishment. They also keep us well-informed of the latest industry trends through their programs,” she added. “Best of all, we enjoy all these services for free.”

A promising future

While events catering will remain its main business, Kusina ni Kambal is considering putting up its own commissary early next year.

For those who want to put up their own restaurant or catering business, San Miguel offered some words of advice: “You have to have the passion for good food. Come up with really good-tasting dishes that can define you. Set high standards and foster a healthy relationship with your clients. Lastly, find a partner you can trust and who can help you accomplish all your goals.”