
PEOPLE, quality and service. After 20 years in the Philippines, TGIFriday’s Restaurant still puts a premium on these three elements. THE BISTRO Group COO Jean Paul Manuud And The Bistro Group—the business that launched the first American casual dining chain here in the Philippines—believes that these three ingredients will carry it through many more years in the competitive industry. Jean Paul Manuud, president and chief operating officer of The Bistro Group, admits that the journey to the 20-year mark was not all smooth sailing. “We were pioneers in the serving of huge portions of food, refillable iced teas, Jack Daniel’s, huge hats and the singing of the birthday songs to the celebrant. All these concepts were ‘alien’ to the Philippine food industry,” he says. Manuud adds that the competition was tough even back then. The most important challenge was to be consistent in terms of food and service quality “We prepare our food fresh, from scratch every day. There is no compromise on quality. We used premium ingredients,” he adds, noting that customers can really tell if short cuts were made. “This is why we don’t make it difficult for our customer. Before they leave, we fix the problem. It’s our way of turning garbage into gold,” he says. It has been a long-standing rule in TGIFriday’s to make the experience of the customer its top priority. “We don’t spend much on mainstream or on TV. Rather we focus on providing the best customer service. If the customer is not Read More …