A NEW WORLD OF FLAVORS

WHEN a family sets off to choose where to eat on any given Sunday, the simple exercise can easily turn into a tug of war. Mom and dad want Chinese; the teens crave for pizza; and the little kids whine for burgers and fries. In the past, there were only two solutions to the squabble, i.e. the family splits up for the meal and meets later, or simply give way to someone else’s appetite. Now, there’s a third option, and it’s called Uncle John’s.

Located on the third level of Robinsons Galleria in Ortigas Center, Uncle John’s is a new quick service restaurant that aims to hit the spot of everyone’s cravings, all under one roof. Johnson Robert Go, the restaurant’s business unit head, describes Uncle John’s menu as “diverse.” It is made up of Eastern and Western flavors, after a market research showed that Chinese, American and Italian cuisines are the most popular food choices among Filipinos.

Another interesting outcome of their study is the restaurant’s name. “Our respondents associated the name Uncle John with a fun and friendly atmosphere. It seems like everyone has a favorite uncle who comes for visits bearing gifts and colorful stories about his travels,” adds Go.

Where fast means fast

Service at Uncle John’s is well, really fast. Orders are served in 10 minutes or less. “We’re still trying to trim it down to 6 minutes,” reveals Go who explains that they were able to achieve such service speed through an efficiently designed work environment and kitchen traffic management.

Setting up a cutting-edge, fast-paced service is not a new thing for Go, who is also the president of the MiniStop chain of convenience stores.

To clarify, however, speedy delivery does not mean a dip in quality. Uncle John’s staffers are able to prepare dishes fresh and hot every day because of a well-laid, synchronized system that encompasses the procurement of supplies to the finished product.

The new dining concept and quick service are quickly catching the food fancy of families and barkadas. The joint is teeming with a growing number of diners day in and day out, despite that the pilot outlet is barely three weeks old. Go attributes Uncle John’s early success to their efforts to recognize today’s fast-paced lifestyle and the fact that eating out is on its own a way of life for Filipinos. “Quick service restaurants are well patronized because everyone seems to be in a hurry to get things done,” he reiterates.

Wider choices, greater value

Whether one prefers Chinese, American or Italian food, taste and value are the utmost concern at Uncle John’s. A complete meal can cost from P100 to P150, which already includes a main course, a side dish or dessert and a drink. The whole thing is brought together with a dining ambiance that is casual, modern and fun.

Fans of big-serving American-style dining can indulge in burgers, fried chicken, potato fries and macaroni salad cooked the stars and stripes way. Traditional Italian pizzas are a must try, offered in six variants (Cheese and Garlic, Ham and Cheese, Hawaiian, Pepperoni Italian Sausage and Four Cheese), and served in 14- and 18-inch pans. These go well with an array of all-time favorite pastas in red sauces (Regular Spaghetti, Meatball Spaghetti, Italian Sausage Spaghetti and Pasta Putanesca), and white sauces (Ham and Mushroom, and Hungarian Sausage).

For the flavors of the Orient, Go who personally goes for Chinese food, had his team whip up a menu that is pattered after Hong Kong-style cooking. Starters include dimsum fares like pork siomai, shark’s fin, fried dumplings, Shanghai rolls, chicken feet and siopao. For hefty fillers, try the noodle dishes; there’s chicken, beef and wanton mami, miki, bihon and crispy noodles. For those who want all the flavors in just one bowl, Uncle John’s recommends the rice toppings, available in Shanghai rolls, sweet and sour pork, fish and bean curd and braised beef.