When in Bacolod, the best thing to do is to go on a food trip. The city has plenty of dining places that offer mouth-watering dishes that will surely excite your palate. Every time we visit my Dad’s hometown, we never fail to visit Bob’s restaurant. It is very popular in the city and my cousins highly recommend it and tell us to try their favorite dish “Sate Babe” which is barbecue seared with their signature peanut butter sauce.
This month, we were so happy to have visited the place again and this time, have the opportunity to interview the owners themselves. June 2017 marks the 52th anniversary of Bob’s restaurant and we want to know what their secret formula to their success is.
Brief Background and History
It all started when the Sicangco couple, Homero and Conchita went and stayed in the United States in 1957-1960. While Dr. Homero Sicangco was training for pediatrics, he and his wife dreamt of opening a restaurant business back home.
When they went back to Bacolod in 1960, Dr. Homero Sicangco practiced his medical field while his wife Conchita and her sister, Tita Nena Varela made their own restaurant called “Tina’s”. Although the Sicangco couple was focused on their respective fields, the dream of putting up their own resto stayed in their thoughts.
That is why one day, Homer and Conchita finally opened Bob’s restaurant in June 6, 1965. Relatives suggested they open a gasoline station instead of a restaurant since the location fits the former but the couple decided to follow their own instincts and they were right about it. Now the newly opened Bob’s restaurant’s setup is like a family restaurant with a “drive-in” concept.
This means that customers can park their cars, wait for waiters to take their orders and serve them then they can eat while inside their vehicles. The idea is like that of “drive-in” movies you see in Hollywood films. In 1995, the old Bob’s restaurant was renovated and transformed into a 2-storey building and the rest is history!
Reasons behind Bob’s Staying Power and What Makes Them Stand Out
According to Mr. Bob Magalona (husband of Cynthia Sicangco Magalona, one of the daughters); “The strict standards in quality, cleanliness, happy employees and customer satisfaction is the secret formula to Bob’s success and staying power in the industry.”
A business is successful if their employees are happy. Did you know that most of Bob’s Restaurant employees have been with them right from the start which means 50 years ago? They used to be housemaids and houseboys well-trained to become master chefs and now servers at the resto.
One good example is Alice, who has been with Bob’s for 50 years now and used to be Cynthia’s yaya. According to her; “the family is very kind” and this is what made her stay with them for so long. Why did they stay with this family for several years? It’s because they are able to grow with the company and they’re valued and appreciated by the owners.
One of the best things about Bob’s restaurant staffs is that they know how to listen to their customers and satisfy their needs/wants. This means that whenever their customers have special requests, they’re happy to cater them and this sweet gesture makes them keep coming back.
Another reason why Bob’s also managed to stay long in the business is because its owners are very “hands on” when it comes to managing it. They make sure to check the daily operations to ensure that they maintain quality and good service. Aside from that, Ms. Cynthia Magalona also mentioned that many come to Bob’s for “comfort food”. It’s like, it’s the place they run to when searching for yummy comfort food after a long day’s work which relaxes and satisfies every Bacolod foodie.
Fun Facts/Trivia
Did you know?
- Bob’s restaurant has 4 branches in Bacolod which are located in BS Aquino Street, Ayala, SM City and Courtyard.
- Cynthia Sicangco Magalona, daughter of founder Conchita Sicangco and one of Bob’s owners is a great pastry chef and the genius behind Bob’s signature desserts like; almond Florentines, butter sansrival cake, chocolate cake and mango pavlova.
- Bob’s fruit farms was created by Catherine S. Hagad, an architect, offers bottled products such as; sardinella, dalino-an in garlic, ginisang ubod (sautéed roe) and herring with olives and capers.
- The restaurant also offers frozen products which are; homemade tapa, tocino, chorizo bilbao and recado pudpod (loose chorizo) that are prepared by Christine S. Gonzaga (a lighting designer).
- The first signature products of Bob’s restaurant in 1965 were burgers, hotdogs and pizzas.
- Bob’s gives incentives to its employments through its profit-sharing scheme giving them 10% of its net income for 20 years now. They also give free medical check-up, low interest loans and health insurance coverage for their employees.
- Bob’s has around 150 employees. These employees have a cooperative that helps them send their kids to school, build homes and even create their own businesses.
- In the 1960’s, Bob’s top-seller the Magnifigue burger was sold at P3 and the ordinary hamburger at P1. Their whole mixed pizza pie was sold at P2.60.
Bob’s Best Sellers
Bob’s restaurant offers Filipino, Spanish and other International dishes. They also offer Mongolian buffet for those who want to try something new. Here are some of their signature dishes that are a must-try when dining at Bob’s:
Sate Babe – It’s not your ordinary barbecue! It’s delicious beef goodness smeared with a unique Thai-inspired peanut butter sauce that’ll surely tickle your tongue.
Cheese Burger – A huge burger packed with all the perfect ingredients that can satisfy your burger cravings! It’s chunky, juicy and tasty plus it comes with potato wedges when served.
Baby Back Ribs – Their take on baby back ribs is very impressive. The dish is as good as it looks, very saucy, tender and extremely palatable. With its big portion, it is definitely good for sharing. It comes with calamari and some veggies on the side when served.
Lumpiang Prito – If you’re not a fan of lumpia, this dish will totally change your mind. It tastes best when dipped into their Special Suka since it brings out all the great flavors.
Sizzling Boneless Bangus – When we tasted this dish, my heart skipped a beat. You can tell the fish was well-seasoned and you will even appreciate it more when dipped into its signature sauce.
Fruit Punch – What we loved about this drink is that it has plenty of real fruits in it and with every sip, you can enjoy munching on the fruit while drinking. It is the perfect thirst-quencher and beverage to be paired with your meal when at Bob’s.
Desserts – Bob’s serves extremely unique desserts like; butter sansrival, almond Florentines, chocolate cake and mango pavlava. Each one has their own distinct taste which will surely melt in your mouth. They’re every sweet tooth’s fantasy.
Facilities and Design
The restaurant has 3 function rooms which can accommodate up to 30 people each. When they’re joined together they have a capacity of 90 people.
Outside the function rooms at the 2nd floor is another open space that can accommodate 50-70 persons for special events and occasions. Bob’s has event packages that range from P3,000 – 7,000.
If you take a look inside Bob’s, you’ll be impressed with its design both exterior and interior.
The genius behind the restaurant’s design is Mr. Felix Hagad, he is an architect who loves asymmetrical designs. That explains the establishment’s staircase.
Getting to Know the Owner
Conchita “Titang” Varela Sicangco – She is the founder and owner of Bob’s restaurant and wife of Dr. Homero Sicangco. Titang was given an award for entrepreneurship due to the success of Bob’s chain of restaurants. She was able to create a scholarship fund for deserving students.
The success story of Bob’s restaurant is really very inspiring. It all started with a dream and with the right amount of hard work, passion and dedication shown by the owners, it turned into a reality. When you’re in Bacolod, don’t forget to drop by Bob’s, not only is it a historic dining place but it also serves amazing food that leaves a mark in your heart.
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