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Execs from Harvard bring adobo to US market

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ADOBO Connection managing directors (clockwise from top left) Jerome Uy and wife Meredith Ong, Carla Sia, Kellda Centeno

Adobo was the first dish they cooked together as a young couple studying at Harvard Business School. It was the food they shared with classmates to showcase one of the best aspects of Pinoy culture.

Posted: October 26th, 2014 in Editor's Pick,Featured Gallery,Headlines,Inquirer Features,Latest Business Stories,Photos & Videos | Read More »

Execs with expense accounts, rejoice!

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GAMBAS with fresh mushrooms and chorizo

Here’s the truth. Some of the most astute gourmets are executives. It’s because of something called an expense account. Let’s face it: the best things in life may be free but the best things in a restaurant are not.

Posted: October 26th, 2014 in Editor's Pick,Featured Gallery,Headlines,Inquirer Features,Latest Business Stories,Photos & Videos | Read More »

Greenhills hosts executives out for a power lunch

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MAIN course Surf and Turf

There are not a lot of romantic restaurants in the Greenhills area but the restaurateurs here sure know how to cater to one of their biggest markets: the executive class. Here are a few restaurants where you can seal a deal over a power lunch.

Posted: September 14th, 2014 in Headlines,Latest Business Stories | Read More »

Aristocrat lords over food sector

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ARISTOCRAT Restaurant circa 1960s

A journalist laughs as she recalls what several of the soldiers imprisoned for their alleged involvement in the assassination of former Senator Benigno “Ninoy” Aquino had at the top of their wish list—when or if they were released: A meal at The Aristocrat restaurant.

Posted: August 31st, 2014 in Editor's Pick,Featured Gallery,Headlines,Latest Business Stories,Photos & Videos | Read More »

How restaurants survive without depending on walk-ins

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PAIRE and Cocktails restaurant at Cocoon Boutique hotel  can double as a venue for theme events.

Owning a restaurant is a dream of chefs and entrepreneurs. But the reality is that it takes hard work to attract the market and sustain operations with a high overhead. Here are some entrepreneurs who share their insights on how they use other businesses to keep their restaurant afloat.

Posted: July 20th, 2014 in Editor's Pick,Featured Gallery,Headlines,Photos & Videos | Read More »

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