3 well-loved US restaurant chains coming to PH
TO SURVIVE in the restaurant sector, The Bistro Group’s Paul Manuud says it is important for a company to take care of its people and put a premium on service.
The Bistro Group is increasing its stronghold in the casual-dining market with the addition of three more international concepts to its portfolio.
Denny’s, Texas Roadhouse and Moe’s Southwest Grill will soon break ground in Uptown Mall in Bonifacio Global City, bringing to 14 the number of brands Bistro Group has under its belt.
Also part of its expansion plans, Bistro Group is opening additional branches of its existing restaurant concepts. These include TGIFriday’s in Mckinley Hill, Italianni’s in Boracay and Uptown Mall, Watami Japanese Casual Dining Restaurant and Buffalo Wild Wings also in Uptown Mall.
The Bistro Group, known for bringing TGIFridays to the Philippines, posted a double-digit growth in 2015.
“All our indicators for growth were up last year. That’s why we are always on the lookout for food that stands out. The brand equity must be something that will resonate with Filipinos,” says Jean Paul Manuud, president and CEO of The Bistro Group.
The ‘It’ Place
Denny’s is a well-loved diner in the United States. For over 60 years, America has enjoyed Denny’s as the “it” place to sit back and enjoy hearty comfort food.
With over 1,700 stores worldwide except in Asia, Denny’s will set up shop for the first time in the region with the Philippines as its first destination.
The first Denny’s restaurant will rise in front of the Palace Poolside in Uptown Mall, which Manuud says is an ideal location because “it’s a stand-alone, detached land and is open 24 hours.” Denny’s is set to open during the second quarter of 2016.
Manuud recounts it took Bistro Group two years of negotiations with Denny’s management before finally sealing the deal last year.
“They’ve had their eye on the Philippines already. They wanted a very dependable partner here though. So we work hand-in-hand with them, from choosing the locations, construction, up to the day we finally open our doors,” he says.
He says the growth story of Denny’s is also an inspiration to the Bistro Group.
Denny’s evolution from a hole-in-the-wall dining place to one of the world’s most recognizable brands is a fascinating story, one that must be emulated by homegrown brands, he says.
“As a company, one of our strengths is being able to discern what the market craves. So when it comes to choosing our brands, we look at it not just from a business perspective but also from a customer’s point of view,” he says.
Long Queue
It was the long queue at a Texas Roadhouse restaurant in Dubai that caught the eye of Manuud’s team when they were seeking new concepts abroad.
“The place was packed. While the other restos only had a handful of people dining,” says Manuud.
Texas Roadhouse is known for recreating the same look and menu of authentic Texas roadhouses that offer hand-cut steaks and fall-off-the-bone ribs with sides made from scratch.
Founded in 1993, Texas Roadhouse is recognized as the No. 1 steakhouse in America. The restaurant chain was voted by Forbes magazine as one of the best companies in the United States.
In addition to the increasing purchasing power of Filipinos, Manuud also notes of the increasing sophistication of the Pinoy’s palate.
“We’ve seen Filipinos’ evolving tastes and sophistication when it comes to food, which is why we’re optimistic and confident that the market will embrace these restaurant concepts,” he says.
Fresh Ingredients
Moe’s Southwest Grill, on the other hand, is described as a fun and engaging restaurant where guests can choose their own ingredients from more than 20 fresh ingredients to create their own burritos, tacos and quesadillas.
“We share the same food philosophy with Moe’s. Everything has to be fresh. It has to be served fresh every day,” Manuud says.
He says Moe’s, which first opened its doors in Atlanta, Georgia in 2000, does not use the usual sit-down casual dining format favored by other brands. “We’d like to try something different with Moe’s,” he says.
Manuud says being in the food business for 21 years taught him that consistency is essential.
“We try to be consistent with our store, to offer rock-solid service to our guests and keep on reinventing ourselves. As we move forward in 2016, we will always carry with us our commitment and passion for quality dining,” he says.
