The Business Manual takes a closer look at the culinary art and corporate science that has led to the phenomenal rise of the Wildflour Hospitality Group.

Everyone wants to be like Wildflour. Particularly, if you’re an entrepreneur in the restaurant business–and entrepreneurs in the P643 billion food service industry are legion–Wildflour is the company you aspire to be. In the past 12 years, the Wildflour Hospitality Group has grown at a staggering pace. At the same time, it has cultivated an enviable position in the industry by running with its organic success, franchising international brands and creating fresh new restaurant concepts. Together, these efforts have provided golden prospects ahead–a period of sustained growth when the food service sector is expected to grow into a trillion-peso industry by 2027. 

Ana Lorenzana de Ocampo, the Wildflour Hospitality Group’s CEO and President, has done all of this while staying true to the chef-driven passion that birthed the first Wildflour restaurant. At the same time, she has nurtured the business, grown her corporate team, and embraced technology and data, the transformative tools of today’s entrepreneurs.