School buddies revive classic American diner experience in PH

Teaming up with the same friends who joined him in their first business venture, Philip Danao spearheaded an R&D groundwork to find out what food business could disrupt the Philippine food scene. And that breathed life into the All Original American diner.

The group previously invested in a restaurant franchise that folded before the pandemic struck. Without the proper training and franchise manual, Danao and his partners were grasping at straws to save a business that was bound to fail. Danao owns 20 percent of the business, an investment he pray will be worth his sacrifices. He managed to save up while working as an OFW, with the goal of establishing a business once he got back home.

“The exciting part is that customers have an option to try out different set of toppings for every 20 centimeters. So for a meter long pizza, you’ll have at least five kinds of toppings. Some of our customers call it the Boodle Fight Pizza. The experience is fun and filling,” Danao said. A personal favorite of Danao is the Quattro Cheese Pizza and the well-marinated chunky ribs which are baked for six hours in the oven. The restaurant uses only the finest meat cuts approved by the USDA, and even the chicken wings used for the unli-chicken meal are from the US. Vegetables are locally-sourced, giving premium to local enterprises.Operations took a nose-dive during COVID-19 pandemic.

With the relaxation of COVID protocols, the business faced the reality of having to compete head on as more and more food chains started reopening. While the pick-up was slow, there was already a cult following of the restaurant by that time. The diner became a popular hang-out of locales and foreigners who are adventurous and fearless in their food choices.

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