Robinsons Hotels and Resorts Achieves Third Consecutive Great Place To Work® Certification with 97% Employee Trust Rating

Wazzup Pilipinas!? 

February 2026…..Robinsons Hotels and Resorts (RHR), the hospitality arm of Robinsons Land Corporation (RLC), has officially earned the Great Place To Work® Certification™ for the third consecutive year. The recognition is a direct result of a comprehensive Trust Index© survey, where an overwhelming 97% of employees affirmed RHR’s status as a premier employer of choice. 

Great Place To Work® is the global authority on workplace culture and leadership behaviors proven to drive market-leading revenue, employee retention, and increased innovation. 

Barun Jolly, Robinsons Hotels and Resorts Senior Vice President and Business Unit General Manager shares, “Being recognized for three years running is an incredible honor that belongs to our entire team. We view our people as co-partners in our journey, and knowing they feel supported and inspired is a great motivation for me as a leader. There is a powerful synergy between a happy workplace and world-class service. By prioritizing our employees' well-being, we enable them to deliver the genuine, heartfelt hospitality that defines who we are.”   

The philosophy of "Hospitality by Heart" is deeply embedded in the RHR experience. The company’s unique culture balances visionary leadership with genuine empowerment, allowing team members to make a tangible impact in the community beyond their daily roles. This is evident in RHR’s CSR initiatives, where employees transcend material giving by developing specialized training modules for youth to equip them with essential life skills and a deep pride in their Filipino identity. 

This environment also fosters significant career growth through mentorship and leadership development. A clear example of this is the group’s ability to develop talent from within, seeing team members rise from entry-level positions to hotel leaders. By providing the right tools and genuine care, RHR transforms jobs into rewarding, long-term careers. 

Mybelle V. Aragon-GoBio, RLC President and CEO congratulates the Hotels and Resorts Business Unit for this milestone. “This recognition affirms the excellence of our hospitality team and showcases how our vision of thoughtful, people-centered development creates a gold standard for the industry. In an environment where our employees are empowered to grow and feel valued, we continue to lead through service excellence and heartfelt hospitality. This achievement inspires us as we remain at the forefront of the industry, supported by the talent and dedication of our people.”    

Robinsons Hotels and Resorts maintains 30 properties across 20 cities and municipalities--the widest geographical hotel presence in the Philippines. It is driven by a portfolio that combines distinctive homegrown concepts with strategic international partnerships. Spanning ultra-luxury to essential value, its home-grown brands include NUSTAR Hotel, Fili Hotel, Grand Summit Hotel, Summit Hotels and Resorts, Go Plus Hotels and Go Hotels. Robinsons Hotels and Resorts is currently undergoing a strategic expansion program, specifically targeting growth in the luxury and upscale lifestyle segments. 

The Robinsons Hotels and Resorts team celebrates with a Thanksgiving Dinner at Summit Ridge Tagaytay

Shaping the Next Generation of Filipino Culinary Professionals:18th Philippine Food Expo Presents the Culinary Challenges

Wazzup Pilipinas!? 

The Culinary Challenge returns as one of the flagship events of the 18th Philippine Food Expo 2026, bringing together the country’s most promising culinary students and educators for a three-day celebration of skill, creativity, and professional excellence. Happening on April 17–19, 2026 at the World Trade Center, Metro Manila,

The Culinary Challenge, organized under the Philippine Food Expo, serves as a vital platform that bridges classroom learning and real-world culinary practice by mirroring industry standards, encouraging innovation, and nurturing the next generation of Filipino culinary talent.

The competition is open to currently enrolled students and faculty members from culinary schools, colleges, universities, and hospitality and tourism management programs. Participating institutions can gain national visibility, recognition for culinary excellence, and a meaningful benchmark for aligning academic training with professional practice.

National Platform for Culinary Excellence

The Culinary Challenge strengthens collaboration between culinary schools, colleges, and universities across the Philippines, while fostering healthy competition and professional growth among students and faculty alike. Participants gain hands-on experience that reflects the realities of hotel, restaurant, and tourism operations. At its core, the Culinary Challenge emphasizes:

● Technical culinary mastery

● Creativity and artistry

● Nutrition and healthy cooking

● Professional discipline and teamwork

“Bounty of the South: Davao on a Plate”

This year highlights the richness of Southern Philippine flavors, with a particular focus on Davao's regional ingredients, heritage dishes, and culinary identity. Across most categories, participants are challenged to reinterpret local flavors using modern techniques while maintaining cultural authenticity.

The competition features a diverse set of categories that test a wide range of culinary and hospitality skills:

● Food Styling & Photography: An on-the-spot food styling competition which aims to showcase the combination of art and culinary skills of each student.

● Philippine Regional Table Setting: Participants shall set-up a 2-seater table judged by their hospitality, service, and thematic presentation.

● Creative Filipino Dessert Platter: An on-the-spot cooking competition where participants must create a creative Filipino dessert platter using local flavors.

● Healthy Pasta: An on-the-spot cooking competition where participants must create a nutritionally balanced Filipino-inspired pasta.

● Kitchen Masters (30-Minute Challenge): A time-pressured, on-the-spot cooking competition.

● Pinasarap Breakfast: An on-the spot cooking competition where participants must create a “Balanced Pinoy Breakfast Meal”

● Mystery Ingredient: An on-the-spot cooking competition focusing on Davao Regional Dishes using Mystery Ingredients.

● PFE Knowledge Challenge: Academic quiz bee to test the knowledge of student tandems on local food and beverage, geography and tourism.

A Culinary Stage That Shapes Careers

As part of the 18th Philippine Food Expo, the Culinary Challenge stands as a testament to the country’s commitment to culinary education, innovation, and cultural pride. By empowering students, mentoring them alongside faculty, and placing Filipino cuisine at the center of global conversations, the Culinary Challenge continues to shape the future of the Philippine culinary industry one plate at a time

For more information, kindly email pfeculinarychallenge@gmail.com. Stay updated on further announcements by following @philfoodexpo on Facebook and Instagram.

More airlines join NAIA’s self check-in and automated gates

Wazzup Pilipinas!? 

Self check-in kiosks at NAIA are now accessible to more passengers as more airlines join the new automated passenger processing program introduced by NNIC.

More passengers can now use NAIA’s Self Check-in kiosks, automated Pre-Security screening gates, and Self-Boarding gates at Terminals 1, 2, and 3, as additional airlines complete system integration and join the airport’s automated passenger processing program.

 

The system, which has been progressively implemented across the airport, allows eligible passengers to check in, print boarding passes, tag their bags, clear initial security, and board flights through automated lanes, helping reduce queuing times and ease congestion at traditional counters. A phased activation of automated Bag Drop features is also ongoing.

 

The services are currently enabled for the following airlines and passenger categories:

 

TERMINAL 1

-Philippine Airlines: International destinations, excluding Middle East and Japan routes

-Asiana Airlines: Korean nationals and foreign passengers with no visa requirements

 

TERMINAL 2

-Philippine Airlines: All domestic destinations

-Cebu Pacific: All domestic destinations

-AirAsia: All domestic destinations

 

TERMINAL 3

-Cebu Pacific: All domestic and international destinations

-AirAsia: All international destinations

-United Airlines: Foreign passengers with no visa requirements

-Qatar Airways: All passengers

-Air Canada: All passengers

 

“These systems are already operational, and we are seeing more airlines come on board as integration is completed,” New NAIA Infra Corp. (NNIC), the airport’s private operator, said. “As participation expands, more passengers will be able to move through check-in, security, and boarding more efficiently.”

 

The automated processing systems form part of NAIA’s broader efforts to improve passenger flow and align airport operations with biometric-enabled standards used at major international hubs across Asia, the Middle East, and North America.

 

Passengers on eligible flights are encouraged to use the Self Check-in kiosks located near the check-in areas of each terminal. After printing boarding passes and bag tags, they may proceed to Bag Drop counters or automated lanes before continuing through the Pre-Security and Self-Boarding gates. Additional airlines and routes will be enabled in the coming months as integration work continues.