Why many Razon’s restaurants? A second-generation owner explains

Razon’s of Guagua, The Original Razon’s, Razon’s by Glenn, to name some — “Why are there many Razon’s restaurants?,” you might ask. Are they all under the same company or are they all related?

Under the same company? “No.” All related? “Yes.”

Such had been the answer of Edwina Razon-Ayson, president and chief operating officer (COO) of Razon’s of Guagua, at the restaurant’s recent reopening in SM Mall of Asia, Pasay City, now updated with warm and contemporary interiors and a new menu to introduce the Kapampangan heritage cuisine to a new generation of Filipino food lovers.

In an interview with DAILY TRIBUNE, Razon-Ayson recalled that all Razon’s restaurants owe their origin to her three aunts.

It all began in a backyard in LM Park, a subdivision in Guagua, Pampanga. The founder is the sister of her father — helped by her two other sisters who were also single. All three sisters were from a family of 14 siblings.

“It all started with the sisters of my father — three siblings, all single. It all started as a backyard business. Sa bahay lang ‘yon (It was only at the house). They started with just the Halo-Halo and the pancit and then, may konti silang parang sari-sari store (they also had a small sari-sari store) and dining area for Halo-Halo and pancit. And then through word of mouth, customers started bringing in their guests and visitors from abroad (to my aunts’ diner),” Razon-Ayson relayed.

According to her, apart from pancit and Halo-Halo, the sisters only served hamburger and French fries.

What made the sisters’ Halo-Halo unique is that it is only made of three ingredients, unlike usual Halo-Halo with 10 or more. These three are: sun-ripened saba, velvety macapuno and silky Leche Flan sprinkled with dayap rind.

“I guess, they really tried different combinations, but these are the ones that stick for them, because if you put in the other ingredients of the Halo-Halo like sago and gulaman, the Halo-Halo becomes watery. But this combination, if you mix them, it really enhances the flavor,” Razon-Ayson explained.

Her aunts, she said, are also the ones who made the Halo-Halo’s Leche Flan and even the ice shave. 

Growing up with her aunts until grade four before her parents and their family moved to Manila, she enjoyed other Kapampangan favorites like Adobong Puti — without soy sauce and only vinegar and Sugpo Sinigang.

“Even if they had little money, they would spend it on food. Laging may pagkain sa bahay (There’s always food in the house). Hindi sila mawawalan ng pagkain. They really enjoy cooking,” Razon-Ayson said of her aunts and their family.

For the longest time, the humble restaurant was just inside the subdivision. When two of the sisters already died, the last remaining aunt gave her blessing to all her nephews and nieces from the second generation of 14 siblings to expand the restaurant outside the village. That is why there are so many Razon’s restaurants, said Edwina, but all of these are from the same family tree even if they come in different names. Razon’s by Glenn, for instance, is by her nephew, her cousin’s son.

To avoid conflict, the family members agreed to have boundaries and territories. 

“Even if we have the same recipes, we differ in cooks,” she asserted.

She and her family started the Razon’s Food Corp. in 2003 in San Fernando, Pampanga, and from then on, many branches followed, including the first Manila store in 2019. According to her, their Razon’s differ from their relatives because they have their own company from which all branches are supplied by the same commissary to ensure consistent quality. They once tried franchising, but they bought these back.

She knows how to cook although it is not her passion, but she tastes the food. It is her son and husband, who is from Angeles, Pampanga, who love to cook and handle the kitchen.

In addition to her aunts’ original recipes of Halo-Halo and Pancit Luglug, Chad, her son, added his own takes on Kapampangan fare, including Inadobo Garlic Fried Chicken, Pork Binagoongan, Bulanglang Baka, Sisig Rice and Longganisa Rice.

“It’s about time that we refresh the brand — to make it relate more to the younger generation because most of our clients are mommies, daddies, lolos (grandfathers), lolas (grandmothers). The younger generation could only try if the older ones would bring them,” Edwina said.

“We really have to introduce the brand, the food to them. Because they really have to taste real food. Because they usually go for fast food,” added the new-generation Razon matriarch, adding that they increased the prices “a little” to be able to “serve quality food.”

For those who also want to put up or continue a family business, her advice is “Be true to your brand.”

“You have to be authentic. It really doesn’t have to be complex or fancy. It just have to be masarap (delicious).”