The past year for The Bistro Group has been a delightful feast of expansion, solidifying its position as a leading force in the dining landscape.

With 23 restaurant concepts and over 180 stores nationwide, the aroma of success has never been more enticing.

From Metro Manila to the provinces of Clark, Pampanga, and Bacolod City, The Bistro Group has opened its doors in major malls and free-standing venues, captivating palates and hearts alike.

Behind this savory growth lies a secret ingredient — the people. The Bistro Group recognizes its staff as the essential spice that adds warmth and character to every dining experience. Investing in their training and development is a recipe for long-term success.

By upskilling their employees, The Bistro Group opens doors for career advancement, with many starting as waitstaff, cooks, and bartenders ultimately rising to supervisory and managerial positions.

"Their dedication and passion are the backbone of our business," says Jean Paul Manuud, president of The Bistro Group. "Happy employees translate to happy customers and repeat visits. We instill in them the value of treating guests like welcomed visitors in their own homes."

Resilience, quality

The Bistro Group's secret recipe extends beyond its people. Resilience, quality and value are also crucial elements that have secured its staying power. "Our ability to adapt and weather challenges has prepared us well for ambitious growth," Manuud shares.

Quality, of course, is the very soul of a restaurant. The Bistro Group prioritizes this in both the back and front of house, ensuring a flawless culinary journey for every guest. "Top-notch food and service are paramount for customer satisfaction," explains Manuud. "This, combined with value for money and diverse cuisine offerings, forms the heart of our mission. We want to be the top choice for every diner, every time."

Innovative menus await

The Bistro Group's appetite for growth shows no signs of waning in 2024. New flavors are about to be added to the menu, with the arrival of renowned international brands and delectable homegrown concepts.

Starting the first quarter, the iconic Morton's Steakhouse, with its legacy of USDA prime-aged steaks and delectable side dishes, will grace Philippine shores. This Chicagoan legend, boasting over 60 locations worldwide, promises to satisfy every meat lover's craving.

Another international star, Fogo de Chão, arrives hot off the grills of Southern Brazil. This churrascaria restaurant elevates the art of roasting high-quality cuts of meat over an open flame to a cultural dining experience.

Joining Fogo's existing franchise partners in Mexico and the Middle East, The Bistro Group brings this sizzling spectacle to the Philippines for the first time.

But the feast doesn't stop there. Homegrown favorites are also getting a fresh spin.

My South Hall at Conrad S'Maison will undergo a brand refresh, introducing Sarap+ Bistro Filipino, Fratboys & Sons burgers and wings, and the much-anticipated return of Wickd Milk Tea.

The culinary palette expands further with the launch of Red Lotus — a Chinese restaurant/bar by Modern Shang — and a new Mediterranean brand helmed by renowned Spanish Chef Alfredo Rodriguez of Bistronomia.

The Bistro Group's expansion plans don't end with new brands. Existing concepts that have proven their scalability will see additional branches across the country, ensuring even more convenient access to their signature dishes.

This strategic approach to growth not only strengthens their market presence but also caters to the diverse palates of the Filipino dining scene.