Homegrown Pinoy cuisine resto focuses on innovations

CEBU, Philippines - While it plans to expand its presence in the local market through mall-based branches by next year, a homegrown restaurant known for authentic Filipino cuisine intends to focus more on constant innovation and aggressive marketing strategy to sustain its edge in the fast-paced food business industry.

Innoland Retail Division operations and marketing manager Bruce Cortes Bollozos earlier revealed that they are planning to branch out Hikay Lutong Pinoy in the local market by putting up two more company-owned outlets inside the large-scale malls in Cebu such as Ayala Center Cebu and SM City Cebu by the first quarter of next year.

He said that they are also considering expanding outside Cebu soon.

Hikay Lutong Pinoy, an affiliate of the Innoland Development Corporation under the retail division, was officially opened last February 11 of this year at Calyx Center in Cebu IT Park. The Cebuano word “hikay” stands for feast or a festive meal.

Ten months after it opened, Hikay Lutong Pinoy recently introduced four new dishes in addition to its wide array of Filipino cuisine just in time for the holiday season.

Bollozos said that such product innovation allows the local restaurant to stand out amid the stiff competition in the industry.

“We always make it a point to always introduce something distinct in taste. This strategy will constantly be applicable to all Filipino dishes that we have been accustomed wherein we will put a touch of innovation,” he said.

Its four new dishes include Chorizo Sugbu priced at P135, Halang na Saang or Spicy Sea Shell at P180, Sizzling Pochero at P410 and Paksiw de Pasko or Roasted Pork Stew at P280.

Bollozos shared that two weeks after they introduced the new dishes to the market, Hikay Lutong Pinoy is slowly gaining ground especially with its Paksiw de Pasko and Halang na Saang as its topsellers.

To date, its menu of authentic Filipino specialty dishes is comprised of 10 appetizers, 10 vegetable dishes, 40 main courses varying from seafood, pork, chicken and beef and six desserts.

Its bestsellers include Manang Gina’s Fried Manok Bisaya which is priced at P300, Special Manang Gina’s Mongos that is pegged at P200 and Crispy Pata that ranges from P325 to P365.

With constant research and development, Bollozos shared that Hikay Lutong Pinoy targets to launch new product every quarter of the year.

The restaurant houses its own commissary in Guadalupe and assures its customers that all of their ingredients are locally-sourced to acquire the authenticity of the Filipino cuisine.

It was also last September that Hikay Lutong Pinoy introduced its dancing waiters and waitresses as a new form of entertainment for its guests. /JOB (FREEMAN)