Posted on September 7th, 2008
Frank Reyes was lucky to have been exposed to the restaurant business at the young age of 16. He took time off from high school to work at the family owned Aristocrat restaurant. It turned out to be the best decision he has ever made in his life, because he learned about how a restaurant operate in real life.
After being an assistant manager of the said restaurant and operating two franchises, Reyes wanted to open his own business. One thing he learned from his experience is that variety of menu choices does not necessarily mean success in terms of sales. That is why when he opens his own business, he went with Reyes Barbeque, where the menu is limited to six or seven items.
Reyes believed in specializing in items that he is good at instead of having so many offerings. That is why people are going to him because they want something specific. Reyes Barbecueâ€™s menu items are chicken barbeque, pork barbeque, squid barbeque, bangus barbeque, grilled liempo and grilled salmon. Served with Java rice, sauce and atchara.
An engineer by profession, Reyes uses science in his approach of the business. Fabricating his own smokeless grilling machine in his fastfood restaurants which are located inside malls. He also looks at the temperature of the meat rather than its appearance when checking the food for doneness.
Helping Reyes run the business is his wife Inez, who was a vice president for marketing of a big chain of fastfood restaurants, making her more than qualified to take care of the marketing side of Reyes Barbeque. Currently, they already have 40 stores, 10 which are company owned while the rest are franchises.
A franchise of Reyes Barbeque costs P300,000 with initial investment ranging from P1.2 million to P2.5 million.