It started with a third pound of premium beef
ERIC and Chiqui Tantoco are very proud of their brainchild.
It all started in a backyard barbecue.
In 2008, Eric Teotico hosted a barbecue party for friends. He decided that the menu would include a juicy patty made up of 1/3 pound of premium beef that is smoked to perfection. He served it to his guests fresh off the grill and everybody was so delighted. So satisfied were they over this patty that they encouraged the chef cum entrepreneur to open a burger bistro and let the world taste his creation.
“At first, Eric was hesitant. He knew that he needed a partner to jump start this business,” says his sister, Nanette Teotico Soriano. “Then Chiqui, our brother, arrived from Dubai and helped him transform his idea into a reality,” she narrates.
From then on, it became a family affair as they went into the burger business.
On Sept. 27, 2008, the first branch of Big Better Burgers (BBB) opened its doors at Timog. Nanette, 56, eventually helped out her brothers in managing the newest addition to their family.
“You see, this company is family owned. The concept is all ours and even the name was short-listed from 20 different names. The whole family came up with it,” she adds. Even the names in the menu are all creations of siblings: Eric, Chiqui and Bambino together with their wives, Kathryn and Badine and Nanette’s husband, Ed.
However, Eric states that the name was inspired from a burger competition in Napa Valley called “Build a Better Burger.” It is a competition where participants submit their burgers to the judges who will then critique the food.
The hahalapeno burger for those who crave spicy foods.
Nanette oversees the operation of BBB’s branch at Pergola Mall in BF Parañaque. Before she became a full-fledged entrepreneur, she worked as a ground supervisor for Royal Brunei Airways.
BBB serves premium burgers like Hahalapeño burger, Mushroom Loco and 3 Cheese explosion.
As a family, they decided to share their concept with others as they opened for franchise. But Nanette emphasizes that they “very, very carefully evaluate the person who will franchise BBB.”
She narrates that the entrepreneur who wishes to franchise must embody certain characteristics in order to operate this burger bistro. “He or she must first have a good sense of professionalism. Second, he/she must comply with our standards. And lastly, he/she must understand that quality comes first,” she says.
Luckily, they have been blessed to work with people who have adhered to their standards and even raised the bar for their family venture. Over four branches are now under supervision of their franchisees. BBB has 10 branches rolled out in Metro Manila. And another is underway at Waltermart Sucat. Among its branches include SM North Edsa Annex, SM Cubao, SM Fairview Main Building, Katipunan, Commonwealth, Filinvest City Alabang, University Mall, Jupiter in Makati and Robinson’s Forum Pioneer.
BBB employs the charbroiled technology in cooking their patties. “Through this technology, we are able to serve patties that are succulent, almost tasting like a steak but has less cholesterol,” she adds.
In 2009, they decided to up the ante of their menu by adding premium rice meals. She explains that it was sort of a fusion with other cuisine.
“We wanted to give variety to our customer’s palate and to offer something novel,” Nanette says.
Just like life, BBB has taught the Teoticos so many lessons. But the most important one is that they have learned never to short change their customers by using lesser ingredients.
“We learned never to compromise the taste buds of our customers because they would taste the difference. Di bale nang mahal basta (Never mind the costs but) they deserve the best,” she adds.
Another important lesson is to value the people they work with. “The best key to success is to establish a good rapport with your crew. With this, they will reward you with unblemished competence, good service and loyalty,” she says.
Through BBB, the Teoticos have learned to pick diamonds in the rough. Leo Magadia is among them. He was only 19 when he started with BBB. Leo started out as a dish washer and rose up through the ranks to become one of the branches’ supervisors. “I have always loved a good challenge,” Leo says in Filipino.
He points out that not only does he work for good people but they also never fail to recognize and harness the potential in each of their crew.
“When they see that you have the traits to become a supervisor, they train you through seminars like English proficiency. They teach you simple traits like teamwork, unity and openness,” he says.
Nanette also adds that when they recognize an employee’s potential, they tell them not to be afraid to explore other ventures.
“We tell them to grab every opportunity that comes along and at the same time, we ensure that they are equipped with the tools they need in order to become the best,” she adds.
“Here at BBB, they teach us to act and move as one family. They have made undergraduates like me feel like I belong to something. BBB has been my second home ever since I worked here,” Leo adds.
Nanette adds that together with sound management practices, dialogue with their employees has proven to be an effective way to minimize losses.
“Don’t try to bypass each other. Always agree, discuss and find the best option to work effectively,” she shares.
Looking back, she believes that her family’s sense of humor has kept them grounded. “I thank God for giving me brothers who are progressive thinkers. I also thank Him for blessing us with parents who taught us good ethics and discipline,” she adds.
Nanette believes that the work for BBB is never quite finished. She considers this a work in progress. “The company is getting bigger, better just like our burgers but it still has a long way to go,” she says.
