Cibo scales up, prepares to go global
PASTRY LINE Cibo Pasticceria opens at Shangri-la Plaza —Photos from Cibo
In the merciless culinary world where the mortality rate of restaurants is painfully high, making it past 25 years against considerable odds is a feat worth celebrating indeed.
Cibo, the Italian restaurant chain founded in 1997 by acclaimed chef and restaurateur Margarita Fores, marked the happy occasion with a renewed commitment to become an even more formidable player in the premium segment of the casual dining sector.
Entrusted to lead Cibo into its next growth chapter is Edgar Allan Caper, a multi-awarded marketing professional who assumed the post of chief operating officer last September after a year as chief of staff of Margarita, who remains as president and the primary driving force behind the respected brand.
The group has laid out aggressive expansion plans that will use only internally-generated funds and avoid new debt.
By the end of this year, Cibo intends to have 25 restaurants, with the opening of four new stores in Cebu by December and the opening of the second restaurant in Bacolod.
At the same time, Cibo has made further headway into its diversification programs with the soft launch of its pasticceria or pastry line at the original branch in Glorietta 2 in Makati City and Shangri-la Plaza in Mandaluyong City.
These are an extension of the projects that Caper has been involved in over the past eight years that he was corporate planning and marketing consultant for Cibo.
Over that time, he helped launch Cibo’s retail products, the delivery service plus the food truck and various marketing programs that proved especially helpful during the difficult COVID-19 pandemic years.
Thus to be given the extra responsibility fills Caper with pride and joy.
Cibo COO Edgar Allan Caper and Margarita Forés
“I also feel inspired to do more and make sure that the plans for the company and brands will be executed well. Leading the mainstream brand of the Philippines’ most celebrated chef Margarita Forés and being a catalyst to execute her mission (making life beautiful and delicious for others) is a daunting task, but I am confident that with the help of (Forés siblings) Oye, Bledes, Margarita and our 500-strong, motivated, dedicated and empowered employees, we can make it happen,” says Caper.
Likewise excited about what the future has in store for Cibo is Jorge Mendez, owner and founder of private dining spot Modan and Ohayo, who has been executive chef and director for research and development for Cibo since November last year.
Like Caper, Mendez, Tatler Rising Chef Awardee for 2023, has been working closely with Margarita for years. He worked side-by-side with Margarita in all of her international collaborations with Michelin star chefs and was part of the team who catered to President Obama at the United Nations convention and represented Filipino food to Scandinavia, Japan, Hong Kong and Berlin in partnership with the Department of Tourism.
“There are mixed feelings; to take the mantle of Margarita is a big challenge. What she had done and achieved in Cibo is a testament to how talented and knowledgeable she is. I am very humbled and honored to be placed in the position. I feel like it is very difficult to replace her, and will make sure that her touch will always be there. I will strive and do my best in the opportunity that was given to me,” Mendez says.
With Caper and Mendez handling the day-to-day operations of the Cibo group, the group has reason to be even more optimistic about fulfilling ambitious growth plans.
Over the next five years, the plan is to have 50 restaurants with combined gross revenues hitting at least P2.5 billion.
There are also plans to develop new brands and units, starting with Cafe Cibo, as well as rapid expansion to key urban centers outside Manila, including Iloilo, Boracay, Baguio, Pampanga, Laguna and Tagaytay.
Margarita and Jorge Mendez
Offshore ambition
Then by 2028, the enthusiastic management team plans to bring Cibo overseas.
The Forés siblings could not be happier about the direction that the group they nurtured over the past 25 years is primed to conquer new fields with management succession done smoothly and deliberately.
“Inviting professionals to join a family business is a sign that a business is serious about creating value,” says Margarita, chair and president of Cibo group, “A family-owned and led business can only be stronger if along with the owners, a professional team works hand-in-hand to help it achieve its maximum potential.”
Her brother Oye, who is managing director and chief financial officer of the group, concurs.
“[The company] is further strengthened when the professionals share the same core values of the business owners. We at Cibo are lucky to have such a team,” he says.
“We believe that succession in a business is earned, not a birthright,” Oye adds.
