Frank’s grilled delights met approval of Filipinos who became addicted to his tender-juicy, boneless chicken barbecue with peanut-based BBQ sauce.

In 1996, Frank opened a second branch in SM City North Edsa. In just a couple of years, Reyes Barbecue had popularized the way of serving barbecue to its perfection. Soon, words leaked out and Frank was getting (franchise) inquiries from people he barely knew.

Reyes Barbecue now has six outlets… at 168 Mall in Divisoria, Greenhills Theatre Mall, the New Divisoria Mall and at SM Megamall. The SM Megamall branch is owned by Frank’s son Jet with partners Miguelito “Migs” Camacho and buddy Carmella Sison. Jet and Migs are first cousins who practically grew up together.

We’re like brothers. We went to the same school…from pre-school to college. We have common interests and we’re adventurous foodies. We would go out of our way to satisfy our cravings,” enthused Migs, a real estate developer.

According to Migs, Reyes Barbecue is something they do on the side.

“Jet is in Canada right now getting his MBA; Carmella is a pre-school teacher and has her own bakeshop. Well, we just couldn’t get enough of Reyes Barbecue so we decided to get a franchise instead,” Migs said with a grin. Last year, the enterprising buddies went out of the metro to scout for a place where they could operate. The first location they considered was near Medical City in Ortigas.

“The rent was too expensive so the project didn’t materialize. We concentrated on the bazaars instead. We joined the Las Villas and the Cuenca bazaars in Alabang which were a big hit,” Migs recalled. At that time, Reyes Barbecue didn’t have a central kitchen (commissary), so they marinated the meat and prepared everything all by themselves.

“Uncle Frank also joined in other bazaars, so Reyes Barbecue would be present in 15 to 20 bazaars all at the same time. The response we got was overwhelming. That pushed us to apply for a slot in one of the big malls in Ortigas. From the heavens, we got a call from the management of SM Megamall. The rest, as they say, is history,” Migs noted.

Reyes Barbecue SM Megamall branch opened on Dec. 8, 2005. Over 200 guests attended the opening led by Rep. Benhur Abalos, UNESCO Commissioner Narda Camacho, Purefoods cagers James Yap and Paul Artadi. Jet, Migs and Carmella’s parents made the event truly memorable. They are Marissa Camacho, president of Jollibee Foundation, Teodoro and Teresita Camacho, president of LGTM Corp., and Priscilla Sison.

“We’re so happy with the outcome. That’s hard work we’ve put in but it was all worth it. Coincidentally, the central kitchen was already established before we opened, so it we didn’t have a hard time getting started,” Migs added.

Reyes Barbecue, as Migs puts it, is an aspirational brand.

“We make sure that we serve the best-tasting and juiciest barbecues all the time. We have a lean and mean concept. Our menu consists only of our bestsellers so as not to confuse our clients,” Migs explained.

On the menu are pork barbecue, boneless chicken barbecue, grilled liempo and grilled pusit. Each meal comes with java rice, java sauce and achara with prices ranging from R65 to 140. The solo meals (which include softdrinks), on the other hand, are priced at R30 to R140. For merienda, there’s Chicken BBQ Wraps (Shawarma with BBQ), Pork BBQ Wraps, spaghetti and chicken asparagus soup.

To maintain the consistency of their grilled products, Reyes Barbecue has a food technician who guards the company’s “secret recipe.”

“At Reyes Barbecue, everything is done in a systematic way…from the marinade to the grilling process. We use a smokeless grill wherein everything is timed. We have a stop-watch and temperature reader. For example, we cook our barbecue four minutes on each side to maintain its consistency. You can really tell the difference once you tasted our products,” Migs enthused.

Reyes Barbecue also boasts of its open-kitchen so the diners can watch the actual preparation of their food.

“We want to assure our clients that they get only the cleanest, tastiest and juiciest barbecues from our kitchen. That’s also why we have a longer waiting time as compared to other fastfood centers,” he pointed out. Migs added that they will soon offer delivery services within a three kilometer radius which will encompass Ortigas, Mandaluyong and parts of Q.C. and Makati.

“Also, we are planning to put up branches outside Metro Manila. Well, there may be several fried chicken brands in the market today but we strive to be the dominant player in the chicken barbecue segment,” Migs added.

Company Description:

Reyes Barbecue is a food stall chain in mall food courts offering pork, chicken and seafood barbecues using the famous Reyes family heritage and quality standards at fast-food prices. We have become the only benchmark and therefore the preferred barbecue brand in the market today. The company started in 1993 with 2 branches and at present has 4 company owned outlets and 7 franchisees with more opening soon. The Reyes Barbecue franchise is anchored on our reputable brand and image. It has a focused simple menu that has been perfected by four generations. The clan pioneered the best food combination majority of Manilans grew up with – barbecue with java rice, peanut sauce and atchara. We offer a total support package that will provide all the necessary tools and guidance to run your franchise smoothly.

Products and Services:
Boneless Chicken Bbq, Pork Barbecue, Bbq Pita Wraps, Liempo Bbq Meal
Areas open for franchise: Call
Franchise Fee: Call

Contact Information:
Frank R. Reyes
Edgardo C. Arriola
819-B Torres Mandaluyong
Tel: 634-0764; 724-7620; 724-7626
Telefax: 725-7502
Email: frankreyes-ph@yahoo.com, email@reyesbarbecue.com
Website: www.reyesbarbecue.com