Go wild with your cravings!
Give your cravings some credit.
Get a pastry board on us when you swipe your VISA credit, debit, or prepaid card for every minimum purchase of Php 3000 at Wildflour and wildflourtogo.com, and Php 2500 at Little Flour. Applicable for dine-in, take-out, and deliveries via @wildflourtogo at any of our Wildflour and Little Flour branches.
A treat you can’t beat only until September 30, 2020.
Fed up? Get fed first. We’re open.
While the return to quarantine is hard to stomach, we’re here to keep filling your bellies. Continue to get your #WildFlour favorites for take-out, delivery, pick-up, and drive-by at your preferred branch—or food-app it via LalaFood, Grab Food, or Food Panda. Click to view our menu.
Order via wildflourtogo.com
Dine with us from a distance 🍽
Our doors are open, and we’re ready to serve you! 💪🏼
We accept customers for dine-in at a 30% capacity, following directives mandated by the government. We have established a new set of health and safety protocols, and we ask that all customers comply as we head to a new frontier of restaurant dining.
We appreciate your continued support, and your cooperation as the situation continues to evolve. We will continue to monitor it closely, and adjust our operations as we see fit.
Scroll through this post to see the measures we’ve taken to ensure the health and well-being of both our guests and staff.
If you’re not quite ready to dine-in, you can still order for curbside pick-up, takeout, and deliveries via Food Panda, GrabFood, and wildflourtogo.com ⚡️
See you soon, and stay safe!
Abba Napa and Ana De Ocampo Talk About Running F&B Operations During Quarantine in Metro Manila
During the Philippine enhanced community quarantine, food and beverage establishments can only do delivery and pick-up but absolutely no dine-in. As time went on more and more restaurants started to figure out how to best their logistical hurdles and began joining in feeding the Filipino people. From the start however, Wildflour and The Moment Group (TMG) were amongst the few who had kept their F&B operations alive —their kitchens were revved and ready for action.
The back-end operations to me, seem quite intense and difficult from transportation to purchasing logistics and let us not forget the fact that these restaurants were not set up to work as take-out facilities. They must now get used to a large influx of unprecedented customer service engagement. Aside from understanding the dynamics, more importantly, this article serves to highlight the hard work that every F&B establishment has been putting in day in and day out in order to give us all delicious food. Thank you for feeling many homes during this trying time!
I talk to Ana De Ocampo, CEO and president of the Wildflour Group and Abba Nppa, Creative Director of The Moment Group to learn more about what it takes to run multiple restaurants during this time with unprecedented challenges.
I’m confident Wildflour will survive this ordeal, and once we do, our restaurant and the hardworking team behind it will come out stronger and able to handle anything that comes our way.
Ana De Ocampo
A Responsibility To Nourish
This is an incredibly difficult time, so why go through the trouble and extra expenses or headaches in order to stay open?
Wildflour, a personal favourite, has kept key locations operational in order to service both bakery and savory meal orders. “We decided to continue service because we thought it best to use whatever means we had to serve the community that has been so good and loyal to us, all these years” shares Ana.
The group had also recently launched Wildflour To-Go, their first in-house online delivery platform, just a month before the lockdown commenced – and now it has certainly been tested through trial by fire! Ana elaborates by telling me that she saw this as an opportunity to serve the community in these trying times by making it as convenient as possible for people to have quality food delivered. One of her goals is to offer substantial, well-balanced options as opposed to fast or canned food that many are reliant on now that it can be quite difficult to go to the supermarket to find fresh produce. “So far it’s been a great learning experience for the business, and has pushed us to expand beyond what we are used to” Ana adds.
Enhanced Sanitation
Now that social distancing is the norm and isolation has become commonplace, I wondered how food is being prepared at restaurants and what the sanitation process is like. At both Wildflour and TMG restaurants, they have imposed stricter sanitation guidelines than usual in addition to social distancing measures and the mandate of frequent hand-washing and disinfecting.
For Ana’s team at Wildflour, the wearing of face masks at all times is a must as well body temperature checks, three times a day. Over at TMG, Abba says that everybody must complete a daily health check before coming into work and that there are food safety and sanitation policies in place that are meticulously followed from the time a team member enters their shops.
Every transaction at both restaurant groups is now as contactless as possible, from ordering to payment to hand-off with delivery partners.The goal is no-touch interactions between staff and delivery couriers. There is extra effort placed in disinfecting every item that is used too—from menus, trays, to cash registers—so that the food prepared stays as clean as can be. What used to be second nature and a down-pat easy skill, is now cumbersome and significantly more tedious, but Wildflour and TMG alike understand that it matters and it will make all the difference.
How Are Staff Getting To Work?
Wildflour has assembled a team of staff that live closer to BGC and Makati for ease of mobility to their open branches. Ana provides transportation by personally picking up employees from where they live, or by organising a meeting point every morning for a carpool and the same is done when it’s time to go home. “I’m confident Wildflour will survive this ordeal, and once we do, our restaurant and the hardworking team behind it will come out stronger and able to handle anything that comes our way” Ana proclaims.
A Learning Experience
Ana tells me that this situation has further emphasised the importance of adapting, communicating and coordinating. She expounds saying their teams work from different locations but continue to collaborate to make sure everything from management, purchasing, production, and deliveries continue to work like a well-oiled machine. Wildflour takes Mondays to meet and assemble a plan of action for the week via Zoom. They push each other to exchange ideas, troubleshoot, and discuss all aspects of operations in order to improve. “As we monitor the situation, we continue to take things day-by-day given the very unique situation we are all experiencing” Ana comments.
How Long Can This Be Sustained?
Both these ultra successful restaurant groups face the hurdles of sourcing their needed ingredients amidst a lockdown and protecting their staff. Ana believes that Wildflour will be able to continue with the current scaled back operations for a month or more and says: “I’m confident Wildflour will survive this ordeal, and once we do, our restaurant and the hardworking team behind it will come out stronger and able to handle anything that comes our way.”
Source: The Philippine Tatler
10 Places to Call for Fried Chicken Delivery
(SPOT.ph) Fried chicken is one of those things we could have almost every day. While all our plans to go out may be on hold for the time being, what’s great is that you can still find it at a number of places and get it delivered straight to your doorstep. Here, we round up establishments to check out to help you deal with those fried-chicken hankerings.
These Metro Manila restaurants can deliver fried chicken to your doorstep:
Wildflour
Wildflour has proven they’ve got a good hand on a lot of things: pastries, kimchi fried rice, and even fried chicken. It offers a hearty crunch that’s perfect paired with their flaky biscuits. Dining solo? They offer an à la carte version (P730) that you can get for takeout or delivered (you’ll have to book your own Grab or Lalamove) from their BGC branch. But if you’d rather share the fun with your family, you can opt to get a bigger tray of the dish (P2,780) from their delivery service, Wildflour To-Go.
For à la carte orders, contact (02) 8856-7600, 0917-852-0950, or 0917-626-2058. For tray orders, send a message to Wildflour To-Go on Instagram.
Wildflour Still Delivers Pastries + More
(SPOT.ph) It’s a tough time for everyone. We’re thanking our lucky stars we have the option to stay home in relative comfort, but we’d also completely get it if you find yourself starting to daydream about where you’ll eat as soon as the quarantine is lifted. Thankfully, Wildflour’s still open at its BGC and Rockwell branches. If you’re hankering for their famous Kimchi Fried Rice (P630), Croque Madame (P495), or Squid Ink Mafaldine (P650), you can order their specialties for pick-up, takeout, or even for delivery on FoodPanda and Grabfood.
Meanwhile, they also deliver bigger batches of their pastries and food trays to Taguig, Makati, Mandaluyong, and Manila through Wildflour To-Go, perfect for big families. You can place your orders from 8 a.m. to 3 p.m. daily, and there’s a lead time of three hours for the pastries on demand (a limited selection of pastries that change every day), three hours or less for the party trays, four to six hours for cakes, 24 to 48 hours for other pastries, and 24 hours for holiday ham and lasagna. Just some of the treats you can get delivered are the Brownies (P550/six pieces, P1,050/12 pieces), which got the top spot in our 2019 Top 10 Brownies in Manila list, and Kouign Amann (P360/four pieces, P530/six pieces), as well as food trays like the Chorizo and Gambas (P3,310/serves five to six), Mac n’ Cheese (P2,000/serves five to six), and Akaroa Salmon (P3,410/serves four to five).
Wildflour is a bakery and restaurant that opened back in 2012. They’re heralded for their winning pastries and eclec
For orders, contact (02) 8856-7600 or 0917-852-0950 (BGC), (02) 8850-5503 or 0917-705-3329 (Rockwell), or find Wildflour on Foodpanda and Grabfood. For orders from Wildflour To-Go, send a message to Wildflour To-Go’s Instagram page. For more information, check out Wildflour Restaurant’s Facebook page.tic selection of brunch and dinner specials inspired by local and global cuisines.
Wildflour Loyalty Card
Wild Flour Cancellation Policies
In line with the holiday season, Wild Flour would like to share our cancellation policies for all orders or reservations requiring advanced payment below.
For same day cancellation:
Depending on the situation, Wildflour reserves the right to charge the guest the full amount of the deposit in case the product or reservation can no longer be used or sold or given to another guest.
For cancellation within 24 hours:
Wildflour may charge the guest up to 50% of the deposit for cancellations made within 24 hours of pick up or reservation.
Cancellation over 48 hours:
Wildflour will refund any deposit made by the guest in case an order or reservation is cancelled unless otherwise agreed upon by the management and the guest.
Wild Flour’s Holidays 2019 Schedule!
Take a look at our branches’ opening and closing hours for the upcoming holidays!
Up early for Simbang Gabi? No worries.
Head on over and have breakfast at any Wild Flour or Little Flour branch, as we will be open starting 5 AM from December 16 to 24.
