BonChon Philippines Managing Director Scott Tan shares to aspiring restaurateurs the importance of product value and his other learnings from his experience of running his restaurants for about a decade now.
According to him, what he learned so far from his business is that you need to have value for your product no matter what the concept of your store is, be it big, small, a stall, or kiosk type.
Filipinos always look for products that will give value to their money, and that is their primary consideration when they avail of goods and services.
And given this, he noted that having added value to your product should be one of the priorities as one enters the food business.
Tan recently opened his new restaurant, Café Freddo at the Bonifacio High Street in Bonifacio Global City in Taguig. The restaurant offers a modern European brunch menu that consists of ube and matcha pancakes, brioche French toast, avocado tartine.
Aside from the brunch items, the menu also includes the following main courses: fried chicken confit and fries and pork porchetta while desserts include mango granite, greek yogurt panna cotta, and warm berry crumble.
He added that providing value may be done in different ways.
The food you offer may be expensive, but if the serving portion is enormous and is very good, customers will find value in that. He clarified, though, that charging high for a mediocre food will make you lose that value.
The Economics graduate from the St.Mary’s College of California said that things would also work the other way around. For him, an inexpensive food worth P99 that fills you up and a good quality one mean value for the people.
“My philosophy in business has always been anyone, and everyone deserves good food,” he ended.