It was in 1993 when two families, the Hernandezes and the Escalonas, set up the first Fruit Magic cart in SM Megamall in Mandaluyong City. After enjoying steady success, by 1997 revenues began to dip and the owner decided to sell out. Two years later, Alan Escalona, now Fruit Magic CEO, acquired the company and set out to turn it around.

16 years and more than 35 branches later, Fruit Magic has become the leader in the juicing industry in the Philippines and is currently enjoying its popularity as the leading source of the freshest fruit juices in the country. And now, riding the trend of establishments offering lounge areas, they’ve launched their newest concept, the Fruit Magic Lounge.

Conceptualization started in January of 2009. In May of the same year they opened the first Fruit Magic Lounge at the ground floor of Victoria Towers in Quezon City. According to company Brand Manager Martin Escalona, Fruit Magic wanted to graduate from their popular cart and kiosk set up and venture into a more challenging concept. “We wanted a place that [would] really enhance our food since our shakes are bestsellers. The lounge can showcase how our food can be great. We also wanted to promote a relaxing place where they can enjoy meetings, Wi-Fi, and simply hang out instead of the usual café.”

With their luxurious purple sofas, leather ottomans, padded booths, a chill-out music playlist, and free wireless internet, it’s easy to mistake the lounge for your run-of-the-mill coffee shop. According to Escalona, “We wanted to make sure that we get all the components of a lounge: nice music, comfy seats, nice ambiance…we wanted a more lively, colorful place, very pleasing to the eyes and still [has] that café feel.” The result is a space where one can spend hours relaxing in a cozy chair, however instead of sipping a cup of espresso with a sugar-glazed donut, you can get a shot of wheatgrass or a strawberry kiwi shake with a tuna melt sandwich. They’ve managed to make lounging healthy.

Their number one customer remains to be the growing community of health-buffs. “They partner their work-outs with our drinks,” says Escalona, and have been there since they began. But despite the launch of this new concept, Fruit Magic still goes back to its original set up: their carts and kiosks. “It’s still the bread and butter of the company,” says Escalona. And that’s exactly how it all began 16 years ago.

Just a year old, Manor Superclub has already gained a cult following in the metro’s party scene, with partyphiles, and until recently, call center agents, entering its glass doors three nights a week, from 10pm to five in the morning. According to Erik Cua, operations director, Manor is “the premiere dance club in the Philippines with three areas where people can go to unwind, meet new people, and dance the night away.”

Launched in January of 2009 from the people behind the metro’s top clubs, Manor Superclub has gained notoriety among the country’s club-hopping and music-loving elite. The conceptualization process took around six months, while the construction of the three main areas, the penthouse, basement, and the terrace, took five months, with each area having its own distinct ambiance and music.

The guys behind Manor did more than just your simple party-planning. “First [was] finding the location we really wanted, then finding the right partners to complement each other,” says Cua. Thanks to Stephen Ku, marketing director, and Bingo Manahan, promotions director, they were also able to choose the right promoters to partner with. Carlo Aquino, Manor’s entertainment director took care of the music. The result was a place deserving of its name.

With its posh interiors, pulsating dance music spun by Manila’s top DJs, as well as a wide selection of cocktails for your enjoyment, it isn’t unusual to see long lines of people snaking around the corner waiting to be let in. According to Cua, Manor’s guests are usually college students, yuppies, industry people, businessmen, as well as models and actors. However, with the recent surge of BPOs in the country, particularly in the Quezon City and Pasig area, they’ve also gained a new client base. “It has actually gotten stronger since some of the call center agencies have held their parties in Manor.”

Open every Wednesday, Friday, and Saturday night, many call center agents in the area actually choose to go to Manor during their “lunch break” sometime between midnight and 2am to relax and escape from the stress and pressure of work. While they’re service hasn’t changed with the emergence of this new market, the team behind Manor Superclub has begun thinking of ways to bring more of them in. According to Cua, “We give nothing but the best party for call center agents.”

At the end of the day, which in this case, is at six or seven in the morning, all everyone’s looking for is a place to relax with perhaps some booze on the side. And in Manor, it doesn’t matter if it’s during your lunch break.

CONTACT INFORMATION

Manor Superclub
www.manorsuperclub.com
F1 Big Kahuna Bldg., Eastwood Citywalk, Libis, Quezon City
(02) 421-3180, info@manorsuperclub.com

PHOTO CREDIT
Dairy Darilag

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From Entrepreneur Philippines´ December 2009 issue.

There are some things in life where bigger is definitely better: your paycheck, a computer hard drive, a queen-sized bed, and most important of all, food. Finally putting an end to the endless squabble on the perpetual question, “Does size matter?”, a group of innovative and hungry friends created what would be the last word (at least so far) in the size debate: a 35-inch pan pizza.

Starting as a business among friends, El Buono Pizza began in October of 2008 when Laura Murayama, now the over-all manager, wanted to venture into a food business that’s familiar to Filipinos but also has a foreign touch. Meanwhile, Lance Sarvida, head of product development, simply wanted what every guy craves for: the biggest pizza. Researching online gave him his dough recipe. Then, Sam Calaca, who had a background in marketing, took to spreading the word about the biggest pizza in the metro. That set Loreta Cuizon, head of their commissary and finances, to the job of putting it all into production. And in November of the same year, El Buono Pizza revealed their 35-inch creation aptly called The Celebrity Pizza.

(more…)

Part of the job description as Editorial Assistant is to represent the magazine in the different events we usually get invited to but don’t have the time to attend. It sounds better in my contract. Companies usually invite the press for one simple reason. It’s not their earnest desire to spread goodwill towards all men by feeding them and giving them free stuff. If there’s one thing I learned from my Economics class, it’s that there’s no such thing as a free lunch. They all want publicity.

But in this case, I got a free lunch.

Maginhawa Street in Teachers’ Village, Quezon City is slowly becoming the strip for unique, satisfying, and affordable hole-in the-wall establishments. Pino Resto Bar (122 Maginhawa St., Teachers’ Village, Quezon City) is one of them. Operating for more than a year now, I remember going there during my third year in college, looking for a late lunch, only to find out they were closed on Mondays. I swore to return, but never had the chance, until now.

To celebrate its first anniversary, resident Chef Edward Bugia whipped up his “fusion cuisine,” combining Filipino delicacies with a refined touch, or as I would like to call it, deconstructed Filipino food with a kick.

Bored of your usual kare-kare dish? Try their Kare-kareng Bagnet. Crispy Ilocano double fried pork belly cuts in a peanut butter sauce served with bagoong rice. It’s a heart attack on a plate, but a delicious heart attack nonetheless. Tired of the usual pasta dish? Try their Seafood Gambas Aligue Pasta smothered in crab fat, topped with squid rings, and shrimp. I could feel my arteries clogging.

Chef Edward Bugia and his appetizer buffet of shrimp and pork lemongrass skewers (P175), nori cheese sticks (P165), mini sisig tacos (P185), tofu balls with cheese (P145), and tempura oysters and pearls (P185).

Owners Pj Lanot and Star

Pino also houses artwork by some local artists, painters, and photographers, as well as holds exhibits every quarter. Their walls were designed/vandalized by the people of WeeWillDoodle (weewilldoodle.com).

Kare Kareng Bagnet (P245)

Seafood Gambas and Aligue Pasta (P165)

Sisig Carbonara (P165)

Chocnut Turon (P110)

Chunky Choco Tempura (P125)

And as a treat to all customers, for this year alone, diners who order a main course (or survive the main course) can bring their favorite chocolate bar and the staff of Pino will gladly drop it in tempura batter and deep fry it, for free. Take advantage of this while you’re still alive. I’m thinking of bringing a whole bag of Hershey’s Kisses with almonds.

Pino Resto Bar is open everyday for lunch and dinner. Call 4411773 for details. Bring a defibulator.