October 2, 2014
18 years of Binalot
In any business, getting past four years is considered a mean feat. By the 10th year, it has hurdled the worst. From then on, every succeeding year is a well-deserved celebration.
This month, Binalot, which made famous its range of traditional Filipino food by wrapping them in banana leaves, is celebrating its 18th anniversary with nothing but good news.
“We just keep going with the flow. I was barely out of college when I, along with some friends and relatives, started Binalot. What we then thought was an experiment in food delivery in the Makati Business District is happily a full-blown restaurant and franchise company today,” related brand and concept founder Rommel Juan.
On the venture’s 18th year, Juan has decided to take “Binalot to the next level” and in fact tested the market in the United Arab Emirates if the chain would excite the huge Filipino community over there.
“The good news is that the response has been very positive, with our fellow Filipinos in the UAE always looking for the flavors of our Tapa RapSarap and Bistek Walastik in banana leaves,” the businessman enthused. “So it’s a very happy 18th birthday for us because many new things are coming our way.”
Incidentally, Binalot is participating in the annual Filipino Franchise Show organized by the Association of Filipino Franchisers Inc from today through October 5 at the World Trade Center in Pasay City. The chain is also running an anniversary raffle promo across its 45 Binalot branches around the country. For more information, log on to www.binalot.com.
30 years of Rufo’s ‘tapa’
Thirty years ago, a hole-in-the-wall eatery in Kalayaan Avenue, Makati City opened up to serve a dish of Filipino beef tapa whose delicious sauce set it apart from the rest. Countless orders and 21 stores later, the same tender and juicy beef strips with a rich and sweet sauce have made Rufo’s an institution in casual Pinoy dining.
Besides the chain’s legendary tapsilog (beef tapa, garlic rice and fried egg), the restaurant also serves other comfort food dishes such as Mushroom Adobo, Bulalo, Chicken Tinola, and Pork Humba among others.
“We continue to serve delicious and affordable Filipino food that can be enjoyed by customers 24/7,” related Rufo’s president, Paul Izon Reyes.
To mark its 30th year, Reyes told The Manila Times that a new food line-up dubbed “Cooking ng Ina Mo” has been launched to offer its patrons more lutong bahay delights.
“Just how mom used to make them,” he quipped. “Then and now Rufo’s continues to be about good food—simple Filpino meals shared among family and friends, which in our culture, always makes for the best memories.”
Besides the new menu, Rufo’s is also working to hit complete its 30 branch in celebration of its 30th year. For more information, log on to www.rufos.com.ph.