Chowking Redemptorist Cebu
January 23, 2007 | 12:00am
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Once upon a time, a fresh graduate of University of the Philippines (B.S. Business Administration) began his career with a job in the Makati Supermarket. After two years, he resigned for further studies with an MBA at the Asian Institute of Management.
After a short stint at Ever Emporium, he joined Ling Nam, a traditional Chinese noodle house partially owned by his family and run by one of his uncles.
Ling Nam Noodle Specialty Restaurant was established in 1950 in Binondo, Manila. Also, once upon a time, when your favorite food columnist was also a young man, he began his trips in the fascination world of Chinese food in Chinatown and was one of the eager customers of this restaurant.
After eight years, five branches and family problems (a house cannot have two masters, most specially in Chinese tradition when the other master is an elder!), he resigned upon the advise of one of his many friends like Henry Sy of SM (a real nice friend to have!).
With the traditional panciterias going out of style and the fast food business dominated by western foods, there was a need to bridge the old and the new. The Ling Nam creator toyed with the idea of offering traditional Chinese food in a novel setting.
Thus in 1985, with the help of another friend, Tony Yap Caktiong (owner lang of Jollibee!), he founded Chowking, with a vision that one day this company would become an international fast food chain. Standardization is the key in the Chinese fast food industry. Chowking style starts with the R&D process with Hong Kong chefs' decision on what products to sell, then Philippine chefs' training and preparation and finally, automation to maximize the company efficiency.
American fast-food giant, McDonald's, has perfected this process starting with Hamburger Universities (seven worldwide!), and a supervision system with company supervisors disguised as customers (a la James Bond!), checking food quality and services. Wow, this would have been the perfect education for your favorite food columnist, graduating with honors, BS Hamburger, MS French Fries, and PhD in Drinks, with honors, pa! In 1989, the franchising program enabled the company with limited resources to penetrate new markets and, at the same time, local entrepreneurs are provided investment opportunities. The franchisees become members of the Chowking family and they have to study the preparation of rice chow, chicken supreme, chao fan, lauriat, salo salo crew, salo salo set, halo-halo fiesta, almuchow….etc. (As usual, too much study generates headaches and I need my daily dose of tranquilizing cognac!)
In November 1999, Chowking had 155 stores with three branches in the USA and three in the Middle East. The founder of this Philippine-based Chinese fast food chain (selling noodle soups, pancit, congee, dimsum and rice toppings), Mr. Robert Kuan, sold Chowking to fast-food giant, Jollibee.
Why? " Because the price was good and it was time to let go," replied Mr. Robert Kuan with a smile. Last Monday, January 15, 2006, the newest member of the Chowking family (phone 412-6559, 416-4888) opened in Gotianuy St, right in front of the Redemptorist Church.
Now, I have the convenient place to savor my Chowking favorite: beef wanton (off course, large gyud!) and century egg.
Once upon a time, a fresh graduate of University of the Philippines (B.S. Business Administration) began his career with a job in the Makati Supermarket. After two years, he resigned for further studies with an MBA at the Asian Institute of Management.
After a short stint at Ever Emporium, he joined Ling Nam, a traditional Chinese noodle house partially owned by his family and run by one of his uncles.
Ling Nam Noodle Specialty Restaurant was established in 1950 in Binondo, Manila. Also, once upon a time, when your favorite food columnist was also a young man, he began his trips in the fascination world of Chinese food in Chinatown and was one of the eager customers of this restaurant.
After eight years, five branches and family problems (a house cannot have two masters, most specially in Chinese tradition when the other master is an elder!), he resigned upon the advise of one of his many friends like Henry Sy of SM (a real nice friend to have!).
With the traditional panciterias going out of style and the fast food business dominated by western foods, there was a need to bridge the old and the new. The Ling Nam creator toyed with the idea of offering traditional Chinese food in a novel setting.
Thus in 1985, with the help of another friend, Tony Yap Caktiong (owner lang of Jollibee!), he founded Chowking, with a vision that one day this company would become an international fast food chain. Standardization is the key in the Chinese fast food industry. Chowking style starts with the R&D process with Hong Kong chefs' decision on what products to sell, then Philippine chefs' training and preparation and finally, automation to maximize the company efficiency.
American fast-food giant, McDonald's, has perfected this process starting with Hamburger Universities (seven worldwide!), and a supervision system with company supervisors disguised as customers (a la James Bond!), checking food quality and services. Wow, this would have been the perfect education for your favorite food columnist, graduating with honors, BS Hamburger, MS French Fries, and PhD in Drinks, with honors, pa! In 1989, the franchising program enabled the company with limited resources to penetrate new markets and, at the same time, local entrepreneurs are provided investment opportunities. The franchisees become members of the Chowking family and they have to study the preparation of rice chow, chicken supreme, chao fan, lauriat, salo salo crew, salo salo set, halo-halo fiesta, almuchow….etc. (As usual, too much study generates headaches and I need my daily dose of tranquilizing cognac!)
In November 1999, Chowking had 155 stores with three branches in the USA and three in the Middle East. The founder of this Philippine-based Chinese fast food chain (selling noodle soups, pancit, congee, dimsum and rice toppings), Mr. Robert Kuan, sold Chowking to fast-food giant, Jollibee.
Why? " Because the price was good and it was time to let go," replied Mr. Robert Kuan with a smile. Last Monday, January 15, 2006, the newest member of the Chowking family (phone 412-6559, 416-4888) opened in Gotianuy St, right in front of the Redemptorist Church.
Now, I have the convenient place to savor my Chowking favorite: beef wanton (off course, large gyud!) and century egg.
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