Far Eastern University

Institute of Accounts Business and Finance

Far Eastern University
Institute of Accounts Business and Finance

COMPANY DESCRIPTION

Reyes Barbecue is a food stall chain in mall food courts offering pork, chicken
and seafood barbecues using the famous Reyes family heritage and quality
standards at fast-food prices. It becomes the only benchmark and therefore the
preferred barbecue brand in the market today. The company started in 1993 with 2
branches and at present has 4 companies owned outlets and 7 franchisees with
more opening soon. The Reyes Barbecue franchise is anchored on reputable brand
and image. It has a focused simple menu that has been perfected by four
generations. The clan pioneered the best food combination majority of Manilans
grew up with - barbecue with java rice, peanut sauce and atchara. We offer a total
support package that will provide all the necessary tools and guidance to run your
franchise smoothly.
Products and services: Boneless Chicken Bbq, Pork Barbecue, Bbq Pita Wraps,
Liempo Bbq Meal

HISTORY

The story started back in 1984, the year SM North Edsa opened. Frank
Reyes was then managing Patio Engracia, a family business. Patio Engracia was
one of the original concepts in the newly opened SM North Edsa food court. After
seven years of managing a food court business, Frank Reyes resigned and set up
two food court franchises on his own. In 1992, Patio Engracia management replaced
the brand in the SM North Edsa food court with Aristocrat, and in 1996, the business
was turned over to Reyes, who by that time had developed a sound business model
for food court brands. Frank improved the operations and steered the Aristocrat
branch at SM North Edsa food court to sustained sales and profitability by focusing
on quality and customer service. Business was very good from 1996 to 1999.

By the year 2000, the full impact of the Asian financial crisis had been felt in
the Philippine business environment. The years 2000 to 2002 were difficult for the
SM North Edsa branch, as market demand was waning and the business was
struggling, barely breaking even. By 2002, Frank’s Aristocrat franchise term at SM
had expired and was not renewed.

It seemed that everything was caving in. But as with many success stories,
crisis brings out the best in everyone — it was these crisis years that unleashed the
seeds of innovation in Frank’s mind. It was during this time that, with the support of
the SM North Edsa food court management which believed in Frank took a chance
on his new concept. SM became the “lab” where Reyes Barbecue was born.

In August 2003, Reyes launched his new concept, one he’d nurtured for 20
years — a high-quality barbecue-focused brand with innovative taste, flavor and
presentation. Reyes Barbecue was born at SM North Edsa food court!
Far Eastern University
Institute of Accounts Business and Finance

As with any new business, the new brand struggled — sales declined by 50
percent when the store switched from Aristocrat to Reyes Barbecue. With lower
demand, the branch struggled with operational issues like spoilage (with all his
viands on display, the store had to throw away about half of its displayed food every
day), quality (pork barbecue tends to harden if displayed too long), and serving time
(traditional skewered chicken barbecue took too long to prepare in store).

But the excitement of his new “baby” inspired Frank to nurture the business.
And the SM food court management team continued to support his innovations. The
first few months of Reyes Barbecue saw Frank experimenting with the removal of all
food displays and replacing them with new merchandising ideas; it also saw Frank
inventing his unique skewering and meat layering style for pork barbecue; and lastly
it saw Frank executing his most important innovation — Reyes Barbecue boneless
chicken, which is the company’s flagship product today! All these innovations were
the building blocks for future Reyes Barbecue branches.

Sure enough, several months later the sales of his Reyes Barbecue store
increased, reached profitability, and the brand continued to grow. It gained repeat
customers, and positive acceptance of its products led to strong word-of-mouth
advertising, franchise applications and more store openings in other locations.

OWNER

Mr. Francisco
Reyes
Far Eastern University
Institute of Accounts Business and Finance

Or Franky, has worked at their family restaurant all his life. Right from the get-go, he
noticed that while they had a diverse menu, loyal customers kept coming back for his
grandma’s chicken barbecue.

Eventually, the mechanical engineering graduate from De La Salle University went

on to put up his own franchise of their old family restaurant.

PROCESS

Advantages and
Disadvantages from
Company’s Point of View
Assessment of the Group
Far Eastern University
Institute of Accounts Business and Finance

MENUS:

Chicken Barbecue Meal Boneless

Grilled Bangus Meal

Favorites:

Chicken / Pork Barbecue Meal

Grilled Pusit Meal

Far Eastern University
Institute of Accounts Business and Finance

Grilled Tuna Meal

Grilled Liempo

Sotanghon Soup

Grilled Hamburger Meal

Grilled Chicken Ass

Far Eastern University
Institute of Accounts Business and Finance

Butter Scotch Sweet Potato

Desserts:
Butter Scotch Banana
Far Eastern University
Institute of Accounts Business and Finance
Far Eastern University
Institute of Accounts Business and Finance
Far Eastern University
Institute of Accounts Business and Finance