Local eatery banks on fresh catch

CEBU, Philippines -  Despite the entry of well known eatery chains, a local eatery banks on fresh seafood catch to survive the competition.

A mom-and-pop eatery called Soribs Eatery, located at Salinas Drive, Lahug is fast becoming a hit among locals and foreigners not only for its affordable meals pegged below P100 per serving but mostly for its fresh seafood offerings.

The mainstream eatery is frequented by customers for their Cebuano food "linarang" (fish-based stew with coconut milk), tinola, and freshly grilled fish and squid.

"When it comes to food, Cebuanos are always on the lookout for something that is within their daily budget but of good quality. This is why we make sure that we serve only our fresh catch," said Rodjard Soriba, who runs the eatery with wife Ivy Soriba.

Meals at this eatery, which sits beside a badminton club and sports center, is priced as low as P25 for siomai to P55- P90 for a serving of fresh grilled seafood plate.

The couple assumed the operations of the eatery, which has been in operations since 2007, and renamed it to Sorib's. It initially opened to the public last September 1.

Because of the positive development, the couple invested about P5 million in renovation costs, among others.

The 65-square meter property has a seating capacity of 30-50 customers.

Rodjard said most of those frequenting the eatery are call center employees, badminton players, walk-in guests and repeat customers.

With Cebu's booming retail industry brought about by the opening of more foreign brand restaurants, the couple believes that there is still a market for small scale eateries here.

"Cebu has a good mix of expensive to affordable food outlets. The industry is benefiting strongly from the high spending power of the people. But Cebuanos are still cautious spenders, they spend on food that they know is not only affordable but also delicious and fits their taste," said Ivy.

According to Rodjard, it was his wife's passion for food that pushed them to open their first eatery business, while at the same time capitalizing on their current fishing business which they started in 1993.

Their fish varieties that include mamsa, anduhaw, tangigue and budburon are harvested straight from the Visayas seas that dock in the fish ports of Pasil and Hagnaya.

Their fishing boats average 300-500 large basins per trip, which lasts about three to five days. — (FREEMAN)