Port Seafood slashes menu prices by 30%

Noting the growing interest of dine-out consumers in Cebu, Port Restaurant Inc., the operator of eight-year old Port Seafood Restaurant at Waterfront Cebu City Hotel and Casino, spent half a million pesos to improve its physical structure.

Port Seafood is the only remaining restaurant-tenant at the Waterfront Hotel-Lahug, other dining outlets located inside the hotel are now operated by the Waterfront group.

According to Port Seafood proprietress Eleanor Hayco, as the dining consumers are becoming sophisticated, the restaurant also needs to adjust to the ambiance preference of diners, not only the local residents, but also the tourists.

Serving both continental and Filipino cuisines inspired menus, Hayco said a refreshing ambiance with the use of universal white interior color would push a good dining-out experience to diners, on top of its supreme quality.

Instead of jacking up its price, due to the huge investments incurred on the renovations, Hayco said the company has decided to cut down it's per serving cost by at least 30 percent.

She said the lowering down of the restaurant's menu price is to push more customers to dine with good ambiance experience at much reasonable cost.

This is the first time in eight years that the company ventured into major interior transformation, as the company observed a good business prospects for restaurant business.

Located in a hotel, Port Seafood restaurant is one of the beneficiaries of the growing number of conventions being held in Cebu in the last few years, most of those were held in Waterfront.

Aside from some hotel guests, and convention participants, the restaurant also catches good number dining tourists, due to the management's partnership with major travel agencies in Cebu.

The owner-couple Eduard and Eleanor Hayco commissioned renowned architect Tessie Javier to achieve a fresh new look for the restaurant.

Hayco also noticed a growing number of Cebuano families now dining out, especially during weekends, the reason why it pushed to offer a buffet lunch package every Saturday and Sunday.