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'INIHAW NA PUSIT': FILIPINO FAVORITES SERVED JUST THE WAY YOU LIKE IT


MARCH 3 - Delicious and inviting, Gerry’s Restaurant & Bar’s hearty selection of dishes continues to delight customers with each visit. Gerry’s/Released Initially offering bar food and grilled fare, Gerry’s has grown to become more inventive with its menu offerings to better cater to its growing market. According to Gerry’s Restaurant & Bar senior marketing manager Francis Villaluz, the restaurant started with offering popular grilled dishes like Tuna Belly, Blue Marlin Steak, Inihaw na Pusit, and Inihaw na Liempo. While these continue to be popular among patrons, Villaluz shares that there has been a conscious effort to offer dishes that aren’t just pulutan, and will appeal to the tastes of a broader range of customers. From their original clients of young professionals and office workers out for a good time, he shares that their customer profile now includes families, business people, balikbayans, and groups of friends. READ MORE...

ALSO: The recipe to Gerry's success


MARCH 3 -GERRY'S RESTAURANT & BAR Variety, accessibility, reasonable pricing and relaxed ambiance contribute to the resto-bar’s unfaltering popularity. Born from the simple idea of opening a bar where people can hangout after work, Gerry’s Restaurant and Bar quickly expanded to becoming a homegrown favorite 20 years on. It all started on Valentine’s Day in 1997. “The first Gerry’s branch opened in Tomas Morato cor, E. Lopez Street,” shares Gerry’s Grill senior marketing manager Francis Villaluz. He says that since the restaurant opened, it has been continuously enjoying the support of its patrons and new customers. READ MORE...


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Filipino favorites served just the way you like it


MARCH 3 - Delicious and inviting, Gerry’s Restaurant & Bar’s hearty selection of dishes continues to delight customers with each visit. Gerry’s/Released

MANILA, MARCH 6, 2017 (PHILSTAR) By Abby Rebong, March 3, 2017 -Initially offering bar food and grilled fare, Gerry’s has grown to become more inventive with its menu offerings to better cater to its growing market. According to Gerry’s Restaurant & Bar senior marketing manager Francis Villaluz, the restaurant started with offering popular grilled dishes like Tuna Belly, Blue Marlin Steak, Inihaw na Pusit, and Inihaw na Liempo.

While these continue to be popular among patrons, Villaluz shares that there has been a conscious effort to offer dishes that aren’t just pulutan, and will appeal to the tastes of a broader range of customers. From their original clients of young professionals and office workers out for a good time, he shares that their customer profile now includes families, business people, balikbayans, and groups of friends.

READ MORE...


Inihaw na Liempo Gerry's/Released

As Gerry’s has become a favorite among big groups, the restaurant hasn’t only diversified its menu line-up but also introduced group bundles that their customers will surely find to be good value for money. Close Ad X

Thus, it has become the go-to place for diners who want to have a good time and bond over delicious food. Whet your appetite with some of Gerry’s Plus Specialties like the Salt and Pepper Squid (tender squid battered and fried then tossed in Gerry’s homemade Thai sauce), Tinapa Lumpia (the seafood version of one of Gerry’s bestsellers), and Chicharon Liempo (thinly sliced bacon-like liempo strips fried ‘till crunchy).


Salt and Pepper Squid. Gerry's/Released

While patrons continue to prefer Gerry’s favorites such as the Beef Kare-Kare, Crispy Pata, Sizzling Bangus Ala Pobre, Sizzling Sisig, Pinakbet and Gerry’s Fried Chicken, diners also come to enjoy the restaurant’s more creative take on Filipino and Asian dishes.


There’s Oriental Tuna Sashimi (sashimi with special Gerry’s spices), Spicy Sashimi, Garlic Adobo Shreds, Dinakdakan, Chili Cheese Sticks, Coco Fish Finger, Chichabits, Crunchy Squidheads, Kilawin Pusong Saging, Sizzling Garlic Mushroom Chicken, Spicy Garlic Fried Chicken.

Celebrating its 20th anniversary this year, expect more delicious offerings from Gerry’s, which has remained as everyone’s favorite homegrown resto-bar.


PHILSTAR LIFFESTYLE

The recipe to Gerry's success By Abby Rebong (philstar.com) | Updated February 16, 2017 - 1:48pm 3 24 googleplus2 2


GERRY'S RESTAURANT & BAR

Variety, accessibility, reasonable pricing and relaxed ambiance contribute to the resto-bar’s unfaltering popularity.

MANILA, Philippines - Born from the simple idea of opening a bar where people can hangout after work, Gerry’s Restaurant and Bar quickly expanded to becoming a homegrown favorite 20 years on.

It all started on Valentine’s Day in 1997.

“The first Gerry’s branch opened in Tomas Morato cor, E. Lopez Street,” shares Gerry’s Grill senior marketing manager Francis Villaluz. He says that since the restaurant opened, it has been continuously enjoying the support of its patrons and new customers.

READ MORE...

With the initial concept being a “bar and grill” – specializing on grilled fare such as Inihaw na Pusit, Blue Marlin Steak, Tuna Belly and Liempo, as well as dishes like Sizzling Sisig, Gambas,and Bangus Ala Pobre, Gerry’s quickly became top of mind for popular resto-bars in the country.

“Our first customers were working professionals from offices and establishments around Tomas Morato (like ABS-CBN, GMA, Quezon City Hall, and St. Luke’s) then those customers who visited us on weekdays to unwind, started bringing their families during the weekends,” says Villaluz.

Through the years, Villaluz shares that the brand has been steadily evolving to meet its market’s demands and stay ahead of the competition.

“Every aspect of the restaurant has been improved in one way or another, it’s only the taste of the food that has remained constant. Ambiance, services and food offered would be the top items that have undergone several changes in the past 20 years,” he elaborates.

He adds, “Gerry’s became popular because of our grilled seafood and sisig and the items were more pulutan than ulam. Due to the change in customer profile (families with kids), we tried to provide something for everyone like Fried Chicken, Lumpiang Shanghai, Garlic Adobo Shreds, Chicken Kebabs, etc. We keep our choices mainly traditional with a regional representation in the menu.”

Aside from variety, Villaluz says that their accessibility, reasonable pricing and relaxed ambiance contribute to the resto-bar’s unfaltering popularity. “We listened closely to our customers and innovated accordingly to their needs. Variety of food and drinks we served and value for money pricing, I think gave us our early success and we maintain this philosophy.”

According to Villaluz, crowd favorites continue to be the Sizzling Sisig, Crispy Pata, Beef Kare Kare, Inihaw na Pusit, Sinigang na Hipon, Nilagang Bulalo while their Pinakbet, to their surprise as it’s a vegetable dish, is also a favorite among customers.

Looking back on the past 20 years that they have been doing great business, Villaluz beams with pride at how far Gerry’s has grown – from that branch in Tomas Morato, the brand is now close to a hundred branches with even a few located in Singapore, the US and Qatar.

“We opened at a time when the restaurant industry was growing rapidly and competition was very tough, not only from local and regional players but from international as well. The longevity and staying power of the brand I believe is what we are most proud of,” ends Villaluz.


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