The Good Business of Good Food

CEBU, Philippines - There’s a casual dining venue along Plaridel Street, Looc, Mandaue City (in front of the Department of Education-City Division Office) that’s drawing quite an attention. The reason for its increasing, loyal clientele is simple. It’s no secret that good food and affordable prices always bring in good business.

It all started in a small and modest space in Subangdaku, Mandaue City. The original customers were mainly seamen and seafarers, both active and retired – and not just Filipinos but of other nationalities as well. Behind it was a seaman himself, who decided to retire – at age 46 – after 18 years at sea.

Greg B. Rubio (not this writer) thought up of getting involved in an undertaking to keep him occupied – after all, he was still too young lead a ‘retired’ life. Middle of last year, together with another seaman and a member of Philippine Air Force, they established the Queen Cebu Seaman’s Club, Inc., the first seaman’s club in the Philippines. Then the QC Grill was put up, sort of the club’s cafeteria. But Rubio’s two partners backed out, after the fledgling business incurred losses.

But Rubio persisted in running the club’s eatery by himself and his wife Lory. The number of customers soon grew with the establishment of the Air Force Club and Explorer Riders Club in the area. These clubs made the QC Grill their base headquarters.

Customers were coming back for the place’s house specialties, especially its “Manok Bisaya na Pinaupo sa Asin,” grilled tuna ‘panga,’ and ‘caldereta,’ among other delectable native Filipino dishes. Interestingly, the “Manok Bisaya Pinaupo…” recipe actually takes from a high school project which Rubio entered in a cooking competition during the Nutrition Month. Only that the signature dish got so much better, after Rubio had experimented on it further and perfected the recipe.  

He was initially amazed to discover that salt could actually cook the chicken, Rubio recalled. And the cooking took only 30 minutes. Most of all, the ready dish tasted great.

Now, having put up a flourishing business from a simple school project does not conclude the Rubios’ story. It is a continuing journey that the husband and wife are on, together. Day after day, they try to think up new ideas – new dishes and new gimmicks to keep the customers coming. One sure gain for them: running the business brings them closer as a couple. 

Their customers have since been increasing. Aside from the regular patrons, new customers walk in, especially on weekends. And so Greg and Lory have decided to move the restaurant to a more spacious location. It is now officially QC Grill and Seafoods, which turned one year old last August 20. Indeed, good food is good business. (FREEMAN)