The Bistro Group brings Denny’s to Manila

‘We’re bringing not just the feel, but 90 percent of Denny’s menu here. Our team trained at Denny’s for four months to get a grasp of everything — from food prep down to  service,’ says Paul Manuud, president and chief operating officer, The Bistro Group.

Those who want a hearty breakfast for dinner, or steaks and milkshakes in the morning, can now satisfy their cravings 24/7 as The Bistro Group brings Denny’s, the iconic American diner, to Manila.
Set to open in the first quarter of the year at the Uptown Mall in Bonifacio Global City, Taguig, “The Den” is definitely not your dad’s diner. It’s a place with a vibe — where you step right up to the counter and order the Double Den Burger (a hand-smashed and seasoned burger topped with American cheese, served on a brioche bun) for breakfast, or a Grand Slamwich (pancakes, bacon, sausages and eggs) at midnight. The menu is “breakfast all day,” but also boasts T-bone steak with eggs, sandwiches, hand-smashed burgers, burritos, tacos and salads on the side.

“We’re bringing not just the feel, but 90 percent of Denny’s menu here. Our team trained at Denny’s for four months to get a grasp of everything — from food prep down to  service,” enthused Paul Manuud, president and chief operating officer, The Bistro Group.

The bistro family is growing

As a company, one of The Bistro Group’s strengths is being able to discern what the market is craving for.
“In choosing which foreign restaurant concepts to bring to the Philippines, we look at it not just from a business perspective, but also from a customer’s point of view,” explained Manuud. “We study the market. We’ve witnessed Filipinos’ evolving tastes and sophistication when it comes to food. And, based on the surveys we’ve conducted, it seems Filipinos (who have or haven’t been to the US) look forward to Denny’s. That’s why we are optimistic and confident that Filipino diners will embrace Denny’s.”

He, together with his team, flew to the US two years ago not just to try the food, but also observe how everything’s done at the diner.

According to Paul, it took them (The Bistro Group) two years to finally seal the deal with the principals of Denny’s.
“The principals of Denny’s had to study our portfolio first before giving the go signal. Having so many brands under one umbrella could be a disadvantage when dealing with prospective partners. You must see to it that one doesn’t compete with the other,” he explained. “And so after reviewing our portfolio, Denny’s principals were impressed not only because our brands aren’t direct competitors, but also with how we run the company.”

The Bistro Group values its employees as much as the customers.

“The company’s growth is propelled by the hardworking people behind it. We take good care of our own people first, then the customers. When you take good care of your employees, they’ll spread the love to the customers. For me, that’s the best and simplest way to run a business,” he notes.

There’s definitely no stopping The Bistro Group from growing as it’s also set to open two other American resto concepts: Moe’s and Texas Roadhouse.

Moe’s, the rock-’n’-roll-themed cafe, serves Southwestern comfort food in a rockin’ setting. Here, diners line up to make their own burrito. The counter is filled to the brim with 20 incredibly fresh ingredients like veggies, all-natural chicken, even grass-fed beef (steak).

“Vegetarians aren’t left out as Moe’s offers an amazing feast that’s fresh and healthy,” Manuud adds.

At Moe’s, dishes are served with free, refillable chips and salsa in various flavors.

Founded in 1993, Texas Roadhouse is known for its hand-cut steaks, fall-off-the-bone ribs, made-from-scratch sides and freshly baked bread. It has been named the number-one steakhouse in the US by the Consumers’ Choice in Chains survey and was recognized as one of the nation’s best companies by Forbes magazine.

“When we started The Bistro Group 21 years ago with TGIFridays as its flagship brand, we didn’t realize it would grow this big,” Manuud says. “We were so happy with the success of TGIFridays that we didn’t think of acquiring more brands. Soon, we realized that a regular Fridays customer would only dine at the resto twice or thrice a month. Some would surely crave for other cuisines. We didn’t want to lose that market so we started ‘shopping’ for other international resto concepts.”

To date, The Bistro Group now boasts 14 restaurant concepts in its portfolio: TGIFridays, Italianni’s, Krazy Garlik, Fish & Co., Bulgogi Brothers, Modern Shanghai, Watami, Tonkatsu by Terrazawa, Village Tavern, Buffalo Wild Wings, Murray and D’Vine, Denny’s, Moe’s and Texas Roadhouse.

“While tough competition is to be expected, growth is also an inevitable part of our company,” he says.

And while The Bistro Group works hard to introduce the market to new trends and dining concepts, the company remains focused and dedicated to delivering the best customer experience.

“We will always carry with us our commitment and passion for quality dining as we move forward in 2016,” Manuud concludes.

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Denny’s, Moe’s and Texas Roadhouse will open soon at Uptown Mall, Bonifacio Global City, Taguig.