TOURIST SPENDING UP 26%
The average tourist spends US$125.65 a day in Central Visayas, with 30 percent spent on food and beverages, the Department of Tourism 7 says
If there’s one industry enjoying high sales these days amid the influx of foreign tourists, it is the the food and beverage (F&B) sector.
With an average daily expenditure of US$125.65 last year, 30 percent of tourists’ expenses went to food and beverage followed by accommodation, at 27 percent.
Seventeen percent went to shopping while another 17 percent was spent on entertainment or recreation. Some seven percent went to local transport and the rest were other expenses.
According to Department of Tourism (DOT) 7 Director Shalimar Tamano, the average daily spending by a foreign tourist was already 25.36 percent higher than what was recorded in 2016 at US$100.23.
Length of stay also rose from 9.29 nights to 9.35 nights.
Tamano said that with the rise of tourism in the country, local destinations are developing faster than ever, with investors racing to establish themselves in the tourism industry.
“Where there is tourism development, there is progress—in economic activity, livelihood,” said Tamano, adding that even local government units are making tourism their priority in local development.
Of the top source markets of the country, tourists from Taiwan are the top spenders, spending about US$1,578.60 per trip per person, followed by China at US$1,474.70 and Korea at US$1,455.35.
Tamano said there are big business opportunities in tourism.
He encouraged entrepreneurs to start capitalizing on the sector’s promising upward and sustainable growth.
Entrepreneurs Ken Kudo, 24, and Roydin Malabuyoc, 25, are hopeful of snatching a good slice of Cebu’s tourism market.
The two high school buddies pooled resources to set up Kudoku, a Japanese-inspired restobar at The Greenery in Barangay Mabolo, Cebu City.
Kudo and Malabuyoc saved their earnings while working individually. They pooled in some P3.5 million to P4 million to jumpstart their first F&B business.
Kudo, who is half Japanese, previously worked as a plant engineer in Japan for three years while Malabuyoc worked in a homegrown top-tier restaurant.
“I decided to come home because life is here,” said Kudo, adding that the strict work-culture of Japan has robbed him of time to also enjoy life.
“We ventured into a restobar because every time I come home and meet with friends, we always find ourselves catching up over good food and drinks,” he added. “So we thought of opening our own
Where there is tourism development, there is progress-in economic activity, livelihood.
place—one that would make us feel relaxed after long hours of work.”
Kudo has not left his corporate life. At day, he works for an offshore Japanese company and come night time, he heads directly to the restobar to help out.
Malabuyoc, on the other hand, has left his previous job to run the business full-time.
The two are joined by a young chef, Lehner Monsales, who makes Japanese-inspired meals with a twist.
They clarified they aren’t an authentic Japanese restaurant as they serve meals identifiable with the Cebuano taste.
“We use Japanese ingredients, techniques, methods but we added a unique taste for locals to enjoy,” said Monsales, adding that they want to cater to all types of guests, whether foreign or local./S
SHALIMAR TAMANO Department of Tourism 7 Director