01 Sep2011

We have tried to have fresh greens or flowers in our restaurant outlets for the past few weeks. It’s a Marketman thing, and possibly over the top for a nearly fast-food kind of place, but every time I look at these arrangements, it brings a smile to my face. I don’t try anything too elaborate, nothing complicated, just a burst of green, and if I find flowers that are white or red, they probably make it in as well. There’s just something about fresh flowers that ups the ante, even if the average ticket is a modest PhP250 per person…

There isn’t much space on our counters, so the arrangements have to be tall and angular, and fresh gladiolas almost always do the trick. These flowers are plentiful in Cebu, particularly during the rainy season, and they sometimes come in spectacularly long lengths. Grown in the nearby mountain areas of Busay, then hand-carried to main roads and transported to the city and wholesale markets by jeep, they are my way of supporting local growers and continuing that “trickle-down-effect” of the restaurant having an impact on the nearby economy. But really, it’s just also because they look good and freshen up the place.

Most of the time, the crew opt for a simple and almost architectural spray of horsetail leaves that last long, stay straight, rigid and green for a week. It’s the economical and artistic equivalent of white bread. But when I am in town, I head to the markets myself and try to get some other flowers whenever possible (though I tend to use the weekly budget up for flowers that die after three days or so, leaving the store devoid of green for the rest of the week…). It isn’t cheap to do this, and frankly, it affects the bottom line I am sure, but I am hoping it is noticed by clients and somehow brings us just one table more of business during the week that would help to offset the cost and trouble. :) Why more restaurants don’t do this is beyond me… And no, you will never see fake flowers in a Zubuchon outlet, please. :) Note in this photo taken from outside the store, which was packed on a Monday night, how the flowers are clearly visible even from the parking lot! The arrangement must have easily been 4-5 feet tall, resting on the counter…

On an earlier occasion, I tried low vases of lotus pots with green leaves… they were interesting and unusual, but they didn’t last long and took up too much counter space, so that idea was nixed. Long sprays of deep, deep red gladiolas have worked beautifully but are rather hard to find, pink gladiolas were downright ugly, and roses just a bit too pricey even if they are relatively cheap in Cebu. Each time I visit Cebu I will try to find something else to put in the vases, and over time, they will hopefully develop a groove of sorts… or simply peter out.

But I am curious what readers and restaurant patrons think of this effort? Is this just Marketman going a bit over the top? Or are the blooms appreciated in the context of the type of restaurant setting? Would you even notice this arrangement? Would it disturb you that part of your dining peso is going to pay for flowers that are going to wilt in a couple of days? Is it worth the effort? Or should it only be a once in a while kind of thing? Your comments would be appreciated. Thanks.

 

COMMENTS:

  1. gaye says:

    It’s great MM. Brings “freshness” to the restaurant. :)

    Sep 1, 2011 | 8:25 am

     
  2. Connie C says:

    Short of placing a small arrangement on each table, keep the large flower arrangement , a wonderful statement of how much you care for your customers and your business. It feels welcoming and enhances the dining experience.

    Sep 1, 2011 | 8:48 am

     
  3. ECC says:

    It is very refreshing to the eye to have greenery and/or blooms. Now and then, maybe you can just cut some tall branches with interesting leaves from your garden (i.e., where the outdoor deck is). When we lived in Tokyo, I took Ikebana classes and we used a lot of branches in our arrangements.

    Sep 1, 2011 | 9:00 am

     
  4. denise says:

    oooh off to cebu on the 6th till the 9th :) booked at Casa Escano to boot :)

    hope to visit both outlets and catch a glimpse of you MM if you’re in Cebu that time as well :)

    Sep 1, 2011 | 9:01 am

     
  5. Marketman says:

    denise, sorry, away on a trip at that time… You can practically walk to both outlets from Casa Escano, I stayed there the last time I was in Cebu for an extended period… :)

    Sep 1, 2011 | 9:13 am

     
  6. becky says:

    i was staring at the picture taken from outside the resto. i thought that if i were a repeat customer, it would be a nice surprise to see that arrangement but i’d be coming back for the food, service and the clean and bright ambiance. if i were a first time customer though, i might say that it looks nice but not pique my interest enough to try that resto if i didn’t know the quality of the food. but luckily i do know and when we do get around to going to cebu, your resto is tops on my list :)

    Sep 1, 2011 | 9:13 am

     
  7. titabuds says:

    No, it’s not a waste of space and funds, MM. It warms/cozies up the place which undoubtedly makes for a more pleasurable dining experience. I call it Value Added Touch. :)

    Sep 1, 2011 | 9:36 am

     
  8. millet says:

    MM, those silk and “rubberized” flowers in the stores are so pretty and life-like and practical, but i want fresh flowers in my house. i have at least two small arrangements at any given time, and if i am unable to get flowers at the market, i raid my garden. i enjoy arranging the flowers, cutting and deadheading and re-arranging them the rest of the week, moving them in smaller containers as the other blooms wilt away.

    the horsetail arrangement the day we were there was impressive enough, and really gives a pop of freshness to the place. in fact, one of us remarked that it was a wonder the leaves did not wilt from all the frying that was going on nearby. i really appreciate restaurants that make the extra effort of having fresh flowers.

    heliconias (sexy pinks, lobster claws, birds of paradise) would be a nice alternative too – they’re very attractive, hardy, easy to arrange, are mostly tall and graceful, and last a long time as long as the water is changed daily.

    Sep 1, 2011 | 9:50 am

     
  9. dianne orpilla says:

    It’s good that you are patronizing our local “flower industry”. i come from Baguio where there are plenty of flowers anytime of the year..that’s why I can’t understand why most households still opt for plastic flowers on their tables or sala!
    We should really buy more fresh flowers for our homes and restaurants or business establishments..not just for special occasions…it will not only bring that “trickle down effect” but its also brings more happiness than a bunch of plastic greens.

    Sep 1, 2011 | 9:58 am

     
  10. Antonette says:

    I would definitely notice and appreciate it, MM. I think that it’s the extra touches that would set you apart and make people feel special. :)

    Sep 1, 2011 | 10:07 am

     
  11. Meg says:

    It’s always the personal touch that you put into your resto that places it a notch higher than the others, be it a fine-dining place or a fast-food joint. Keep it up MM!

    Sep 1, 2011 | 10:25 am

     
  12. Libay says:

    It’s a very good move. Real flowers will definitely bring life in any nook you will place it. They say that using plastic flowers, not the real one, is a big no no in feng shui.

    Sep 1, 2011 | 10:48 am

     
  13. Victoria says:

    Live plants are more practical and longer lasting. Also Feng shui friendly.

    Sep 1, 2011 | 10:49 am

     
  14. Gej says:

    I too think it’s a great thing of you to make it a point to bring in flowers and foliage in your restaurant. Little details like this add up to the unique offering of Zubuchon.

    I suggest an all-foliage arrangement 3/4 of the month , with a flower arrangement a week in a month. Leaves bring in that freshness, and are much more economical, specially if you grow the leaves yourself ( I suppose that’s one reason you planted “sinamomo” around your event place). They last much longer too. Foliage contributes mainly to the architectural/geometric design of the arrangement. If you want the local growers to earn from it, then you can encourage them to grow or trade more leaves – nowadays, the leaves are what make floral arrangements unique anyway.

    Dangwa now has a very good variety of foliage that may give you ideas on what to grow/purchase. Some that come to mind now are – podocarpus, japanese bamboo and its “florida Beauty” version, relatives of the Fortune plant (can’t recall the name but one has white variegation , the other yellow green. I’m sure there are so many more.

    You can easily use leaves for small table arrangements as well.

    Sep 1, 2011 | 10:52 am

     
  15. Kai says:

    Because I read your blog I would come to expect very personal touches from you in your restaurants, and you’ve made flowers and flower arrangements very much a part of Market Manila.

    For non-readers, I think a vase of flowers/greens in an “uncommon” arrangement provides shock value for a fast-food restaurant, amping the value of the ambience and the total dining experience. It would tell me that the owner is very involved and thinks about everything, and I’ll know I’ll be eating something very good.

    Sep 1, 2011 | 10:57 am

     
  16. Philip says:

    “Is it worth the effort?”
    > of course it does…. As the saying goes ” its the little things that make the big difference”

    Sep 1, 2011 | 11:01 am

     
  17. MiMac says:

    Real plants and flowers give out positive vibes. I like it when restaurants or shops make an effort to “prettify” their stores. :) It’s always in the details!

    Sep 1, 2011 | 11:16 am

     
  18. Westy says:

    « It would tell me that the owner is very involved and thinks about everything, and I’ll know I’ll be eating something very good. »

    Exactly my thoughts as well. With all those Kitchen Nightmare episodes showing what some restaurants look like in places we don’t usually see, something like fresh flowers in an independent fast food place gives the appearance of an owner personally and thoughtfully overseeing the whole operation.

    It would up my trust in an establishment, believing if someone cared enough about how the front looked, they’d also think about how the back looked as well. I’d pay more for that trust.

    Sep 1, 2011 | 12:08 pm

     
  19. Lysa says:

    What matters is how the little extras make you feel. If the flowers/arrangements bring a smile to your face, then it’s worth the effort, it’s worth the money. Life is too busy, too short – we should allow ourselves some guilty pleasures every now and then… And flowers truly are beautiful pleasures!

    Sep 1, 2011 | 12:56 pm

     
  20. ami says:

    Fresh flowers brings a lot of class to a restaurant. Those personal touches will distinguish Zubu from the generic fast food joint.

    Lotus pods freaks me out. To me it looks like frog egg sacks with little tadpoles ready to burst out. *shivers*

    Sep 1, 2011 | 1:33 pm

     
  21. Rally says:

    Hi MM, I noticed that it was blocking the RECOMMENDED section of your menu (or was it only due to the angle of the shot?) If I were the customer, I think it would be nice to view the menu in one sweep. After all, the highlight is the food, not the flowers. But it really is a pleasant sight to have these every once in a while.

    Sep 1, 2011 | 2:36 pm

     
  22. Artisan Chocolatier says:

    How I wish even the fastfoods joints would do this!

    Sep 1, 2011 | 2:53 pm

     
  23. Lava Bien says:

    It’s your personal touch to your place, I’d say keep doing it!

    Sep 1, 2011 | 2:58 pm

     
  24. julie says:

    in my book flowers will always be welcome, mm. it’s just that, when i saw the picture up top, wasn’t it a bit of trouble for some customers that the flowers blocked their view of the menu? anyway, please keep up the practice. hoping that you will also be posting tips and samples of easy to assemble and economical everyday flower arrangements for the upcoming holidays…all the best!

    Sep 1, 2011 | 3:13 pm

     
  25. Didi says:

    I love flowers, and love what you’re doing. However, I am prone to allergies and hope that the type of blooms chosen will not cause any reaction to sensitive individuals like me.

    Sep 1, 2011 | 3:23 pm

     
  26. PinkCarnations says:

    Kudos MM! It makes a whole lot of difference! I do the same here at home. One of these days, i will be in your resto, enjoying not just the food but the ambiance of a not-just-a-run-off-the-mill-fast food place; worth every penny for a day trip to Cebu!

    Sep 1, 2011 | 3:44 pm

     
  27. Vanessa says:

    As a restaurant patron, I want to let you know that details such as fresh flowers are much appreciated. They’re not lost on me, that is for sure. Beautiful blooms you’ve got there. Gladiolas are impressive.

    Sep 1, 2011 | 4:14 pm

     
  28. PinkCarnations says:

    sorry, it should have been run-of-the-mill :)

    Sep 1, 2011 | 4:16 pm

     
  29. Sarah says:

    I like the gladiolas, they look elegant and beautiful. The lotus plants give me the creeps actually. They kinda look like little alien eyes, hehe! :)

    Sep 1, 2011 | 4:29 pm

     
  30. Anne :-) says:

    Wow, you need to be economical MM…how about a nice potted bonsai on the counter? There are a few bonsai which are flower/fruit bearing…just a suggestion…

    Sep 1, 2011 | 5:10 pm

     
  31. Mojow says:

    For me personally, details such as this separate restaurants who serve with a heart and those who are in it for the business of making money alone. When I see personal touches such as this esp on small to medium-sized food places, I would know that the proprietor sees the restaurant as an extension of sorts of his home and thus cares for it the same way. And almost always it would translate to a good dining experience – the whole shebang of great service (or at least you see there is conscious effort to give it), food and ambiance. It’s like being invited to someone’s home, it will also make me feel safe about eating my food.

    Sad to say that most proprietors, and even majority of customers forget that though the food is the star of the show, it is not the only factor to a great dining experience. Experience, is always a collection of factors. Plus, the feel of the place is what will first drive your mood right or left. When I grudgingly recount a specific bad experience I give a litany of things that went wrong and when I look back at a good experience I will find that several things played a part, the feel of the place, the food, the service, the people you’re with, the conversations etc. So I say keep it up, MM! and yes, I’m happy that part of my dining peso will be invested back to improving the dining experience.

    Sep 1, 2011 | 5:48 pm

     
  32. junb says:

    I love it !!!

    Sep 1, 2011 | 6:06 pm

     
  33. MP says:

    Yes, yes, yes to a blast of green (or red or white or all..)! And more yeses to helping the local growers.

    If it is too expensive to have that kind of arrangement on a regular basis, you may want to ocassionally consider doing the same arrangement you had at your outdoor place using tanglad and garlic (or something similar in a huge vase) to jazz up the place (not that it needs any more jazzing up) .

    Sep 1, 2011 | 6:12 pm

     
  34. Rochelle says:

    Fresh flowers are Fab MM :) always brings some sunshine to the place, even on rainy days..and NO, I don’t think it’s over the top at all..and I agree with MP from Moldova, you can use some of your kitchen ingredients for decor, make it a bit more arty of course :) Goodluck MM! :)

    Sep 1, 2011 | 7:26 pm

     
  35. Fides says:

    these flowers made me comment here for the first time :) the personal touch definitely adds character to the restaurant, making you feel like you are in your family kitchen enjoying home-cooked comfort food, except that you don’t know the rest of the people eating there. hehe. i am just a bit worried that the flowers are too tall they might be covering some parts of the menu written on the board.

    Sep 1, 2011 | 8:22 pm

     
  36. Mimi says:

    I am not a cut-flower person. I scold my husband when he gets me a bouquet because I would rather have flowers with their roots on in their pots. I do like seeing real plants in restaurants and other public areas. Maybe some potted pandan at Zubuchon? The pandan smells nice and it would definitely keep. You would just have to rotate the potted plants from indoors and out. Dendrobium orchids also come in a wide range of colours which can be kept in pots.

    Sep 1, 2011 | 8:46 pm

     
  37. betty q. says:

    Mimi…Be careful when you bring outdoor plants into the house. You need to sort of quarantine them to get rid of pesky bugs by spraying them with baking soda mixed with water or liquid dish detergent mixed with water a few weeks before bringing them indoors.

    Sep 1, 2011 | 9:09 pm

     
  38. scramoodles says:

    I remember Andrew Zimmern eating the seeds of these lotus flowers. Am curious :) Those in the pictures look ripe for the taking.

    Sep 1, 2011 | 9:20 pm

     
  39. Ruth B says:

    MM, now I understand. When we had dinner in your Escario branch last Sunday, I was a bit struck by the tall vase of pink gladiolas beside the lechon. Odd for a casual dining place to have fresh flowers but certainly a brilliant touch to enhance the ” look and feel” of the place. It was never over the top at all so please do keep the practice.

    Sep 1, 2011 | 9:46 pm

     
  40. Mimi says:

    BettyQ: Thanks for the baking soda tip! I love baking soda and have just been finding out its extensive use in multi-purpose applications.

    Sep 1, 2011 | 9:50 pm

     
  41. Janet says:

    We had lunch at your Mango Avenue branch last August 31 and it was truly a great experience! The food was superb! It was the best meal we had in Cebu. :) The service was also great! Congratulations to you and your team for all the effort you’ve put into this venture…The flower arrangement was striking and added life to the restaurant. :)

    Sep 1, 2011 | 10:08 pm

     
  42. Karina says:

    It’s all in the details. I’d take a real arrangement over a fake one any day, anytime :)

    Sep 1, 2011 | 10:53 pm

     
  43. Nini says:

    I, too, appreciate fresh flowers in a restaurant or most enclosed space for that matter. It shows the crew’s attention to detail, especially if the water is always clean and there are no wimpy branches or leaves.

    +1 on comment #20. The arrangement blocks a part of the menu and even when viewed outside, it blocks a part of the Zubuchon logo. Maybe something more compact/shorter?

    What impressed me more, though, is the ramp. Customers who are handi-capable or are in wheelchairs will surely appreciate this. I hope more restaurants will emulate this.

    Sep 1, 2011 | 11:24 pm

     
  44. Eden Claire says:

    that’s personal touch with class MM!

    Sep 1, 2011 | 11:55 pm

     
  45. natie says:

    agree with millet:Heliconias last so long with fresh water. their leaves are graceful, too–hypo-allergenic pa. also agree with bonsais. a bowl of fresh fruits are also a nice touch..

    Sep 2, 2011 | 1:09 am

     
  46. Getter Dragon 1 says:

    That gladiolas are very lovely and indeed to add cooling and freshness to the scene. I noticed some of the feng shui comments…note: move airfreshner (its in the pic to the left of the vase) behind the arrangement. Its not an over the top expense when the net effect produces happy diners and incrased revenue.

    On a sidenote, a bit gaudy, but interesting…not sure if you’d want to offer these at the checkout: http://www.foodgal.com/2011/09/piggy-pops/

    Sep 2, 2011 | 1:25 am

     
  47. Lota says:

    i love restaurants or eateries with fresh flowers, and your arrangements are nice and refreshing…keep it up, i just wish i will have the opportunity to visit the place in the future…

    Sep 2, 2011 | 7:56 am

     
  48. Piaya says:

    That center piece on your counter makes a whole lot of difference!! Dining at Zubuchon is always a refreshing and wonderful experience.. and i am excited to see what you have on your clear vase every week..

    Sep 2, 2011 | 7:58 am

     
  49. Mila says:

    Plants help employees too, something green to look at is restful to the eyes, and so long as they aren’t allergic to the flowers, it’s good for them to enjoy fresh flowers (or ask them to arrange the flowers!).

    Sep 2, 2011 | 8:33 am

     
  50. myra_ps says:

    Speaking as a florist… The gladiolas and lotus flowers/pods from Cebu are gorgeous and inexpensive. Last time I went to Cebu, I packed hundreds in a box and flew them home to Manila. Keep up with the floral arrangements; there are no rules. Be seasonal, use whatever is abundant in the market :)

    And speaking of flowers, edible flowers will be at Salcedo tomorrow at D2E stall. Heads up if you’re in town!

    Sep 2, 2011 | 10:24 am

     
  51. atbnorge says:

    It is a no-brainer, MM, Fresh flowers are soooo classy. I salute you, sir, for having the handicap ramp.

    Sep 2, 2011 | 11:18 am

     
  52. Mart says:

    Fresh is the best but live is more economical.
    The blast/splash of green really makes a nice visual impact for the restaurant. The lush and vibrant green of the leaves in the lotus pod pics is a nice contrast with the “red” of the Zubuchon logo.
    The only possible problem I might have is if I’m a customer at the counter, it blocks the view of the menu board if I’m standing near it of if I’m seated at a table.

    Sep 2, 2011 | 4:15 pm

     
  53. pinoycreditcards says:

    long time lurker and first time commenter here.

    Have finally visited Zubuchon (mango mall branch). Iba shake was very good! We bought some lechon sisig and diniguan at the airport on our way home too

    More power MarketManila and Zubuchon!

    Sep 2, 2011 | 4:28 pm

     
  54. Lojet says:

    What about tanglad leaves? I am sure they are plentiful by you and is also very relevant to the lechon. You will need just a few flowers to brighten it up and the flowers could be changed for variety.

    Sep 2, 2011 | 5:37 pm

     
  55. Ccmina says:

    Fresh flowers always give that message that – ” hey, someone cared enough to make this room bright and cheery. Even on a dull day, fresh flowers always lift up the spirit.”

    I would also suggest tall green leaves, even if they’re only pandan leaves… and the Mickey Mouse plant (the one with bright yellow ‘buds’ like they have Mickey Mouse ears) … this one lasts a long long time. One time I used this in a floral arrangement and it lasted nearly 2 months.

    Sep 2, 2011 | 8:34 pm

     
  56. Mary Kim says:

    MM, how about “orchids”-the flowers last long or “Sansevierias”-for a greener feel?=)

    Sep 2, 2011 | 9:13 pm

     
  57. Kasseopeia says:

    Having grown up with a garden tended by my parents, real plants/flowers in a restaurant or any place, for that matter, is a plus for me. In my opinion, restaurants who go the extra mile to put in some greenery (even a simple bloom in a vase/glass/bowl) most probably also will go the extra mile for the food. Between two places that serve equally great food at equally great prices, I’d go back to the one with the plants. But that’s just me =)

    Sep 2, 2011 | 10:15 pm

     
  58. sunflowii says:

    Getter Dragon, that piggy pop is so cute!

    If I ever do make the half-the-world-away flight to Cebu and step foot in your restaurant, I’m there for the food even if it’s served on a sidewalk stall.

    on another topic, MM, have you tried David Chang’s Momofuku recipe for grilled lemongrass pork sausage ssam? it’s soooooo good and simple to make!

    Sep 2, 2011 | 10:52 pm

     
  59. pinkytab says:

    I used to frequent a Thai restaurant that had a spray of fresh orchid on each table. Then I noticed one day that they replaced those with plastic orchid sprays. I stopped going that restaurant and it is only now that I realize that subconsciously I stopped because the plastic flowers made the place “cheap”.
    Will smaller floral arrangements on each table be more economical than a big central one like you have in the picture?

    Sep 3, 2011 | 1:20 am

     
  60. denise says:

    MM…awww…but enjoy your trip! :) my mum doesn’t know it yet but we’ll have Zubuchon for lunch and dinner for 3 days of our 4-day trip hehe (we have a 1-day trip to Bohol)

    Sep 3, 2011 | 6:48 am

     
  61. Manuel says:

    Hi MM. one solution- so that it will not affect the bottom line…..plant your own flowers..restaurants in Cyprus do the same.. :)

    Sep 3, 2011 | 9:06 pm

     
  62. sur says:

    julia child in a rerun interview on fresh air [npr/whyy http://www.npr.org/player/v2/mediaPlayer.html?action=1&t=1&islist=false&id=139793130&m=140110296 ] commented that she dislikes food that are ‘fingered’– ie., earnest, indulged, over contrived. in other contexts, as an architect, i like things to seem accidental, natural, effortlessly casual… so placement is important: i like the flowers and effort, but i may choose to place it not head-on/ center. i’d try it off a corner…if there is space.

    Sep 3, 2011 | 10:23 pm

     
  63. Marketman says:

    sur, unfortunately, on this tiny counter, hardly any space at all. Subsequent arrangements are shorter and less voluminous, and sometimes, just made up of greens. Manuel, we sometimes use tanglad from the garden, but I haven’t tried any flowers in our cebu property… pinkytab, we don’t have much space on each table, so flowers might get in the way… Thanks everyone, for the comments, several are noted, and we will adjust heights and other issues in the weeks ahead… :)

    Sep 4, 2011 | 7:25 am

     
  64. marissewalangkaparis says:

    Will be in Cebu this coming weekend…will visit your Mango Mall store….yes,flowers always make a difference…..cheers!!

    Sep 4, 2011 | 2:16 pm

     
  65. Venz says:

    MM, I’ve been going to the Escario Branch of Zubuchon every payday (since it opened) to get a kilo of your sinful lechon, which my parents, who both hail from Mindanao loves, I would always notice the floral arrangements as well as the friendliness of the staff….schedule permits, I’m planning to take my parents there one of this days for lunch…

    Sep 4, 2011 | 5:59 pm

     
  66. Marketman says:

    Venz, thank you so much for your frequent returns to Escario. If I may suggest, you may want to try our Mango branch when you bring your parents, as it has a bit more or a restaurant feel (rather than a take out place) and the menu is more extensive… thanks. Marissa, enjoy your visit to Cebu! :)

    Sep 4, 2011 | 6:09 pm

     
  67. Jaja Borja-Laure says:

    Hi MM! My husband and I had a heavy and yummy and satisfying (late) lunch at your Mango branch last Aug. 24. I just had to include our Zubuchon food trip in our Cebu itinerary. Well, what can I say? The five-pork fried rice was good, the munggo with lechon was also good, the iba shake was good (very unique and refreshing, I must say) and the famous lechon was sooo good! Hehehe. I think everything’s good including the complimentary sisig that was graciously given to us by your friendly supervisor. Forgot his name though but I remember he’s from CDO (coz I grew up in that place) and we spoke to him in Cebuano. I even saw you, MM, but I guess I was too shy to have a souvenir pic with you. More power to you and your famous lechon! :))

    Sep 5, 2011 | 9:48 am

     
  68. Marketman says:

    Jaja, were you by any chance seated next to the fridges? If I recall correctly, the waiter mentioned you had read about it on the blog… and we noticed you had no sisig, so we sent that over… Thank you for trying our restaurant! :)

    Sep 5, 2011 | 12:46 pm

     
  69. Bengski says:

    Hello MM! My husband and I will be hitting Cebu this weekend. It will be our first time in Cebu. I already prepared our itinerary and have included there a lunch and a dinner at Zubuchon. At last! We plan to visit both branch though but first, may I know which Zubuchon branch is near the Waterfront in Lahug?
    Thanks!

    Sep 5, 2011 | 4:09 pm

     
  70. Marketman says:

    Bengski, I think the Escario branch is closer to the Waterfront. However, its the Mango branch that has the more extensive menu… Both branches shouldn’t be more than 15-20 minutes from your hotel, unless you go during “rush hour”…

    Sep 6, 2011 | 4:23 am

     
  71. jade186 says:

    The flower feature looks very pretty indeed, MM. You may also consider calla lilies if you’d like a bit of variation later on.
    I wouldn’t suggest putting potted plants on the counter where food is dispensed because of hygienic reasons, but a few would be fine in the dining area.
    I really appreciate the ramp for the disabled in your resto. How I wish more establishments in the Philippines would have this! My late dad was wheelchair bound after suffering from a stroke and we found it a challenge getting him around in Metro Manila.
    By chance do you also have a nappy changing table in the ladies room, and some high chairs for the little ones? Would you also consider having a little quiet corner with a comfy chair for breastfeeding moms, or is it alright to breastfeed in the dining area? I hope this is not against your restaurant policy.

    Sep 6, 2011 | 5:12 am

     
  72. Red Marius says:

    Hi MM, I happen to pass by your outlet in Mango and saw this effort. It is simple and pretty, it softens the space. Im amazed, you also know how to beautifully arrange those simple flowers!

    Carbon has a lot of cheap local flowers. I always go there to buy some for my room. I think Cally lilies can also make a good statement, its green stalks and white flowers are so simply elegant. it is perfect in your tall, clear vase.

    BTW, the food in Mango was superb! But I always say to myself eating in your outlet is a sin. I should sin no more! my cholesterol is shooting high! My salute to you, i could not imagine that you can make a lot of dish out of lechon. It reminds me of home back in gensan during special seasons where we have leftover lechon—it will always be “recycled” to a delicious sinigang sa santol or sampalok.

    Im excited to see more dishes being added up in your menu…

    Sep 6, 2011 | 10:41 am

     
  73. denise says:

    hi MM! just had dinner at the Mango branch! and gladiolas on the counter is so pretty to look at for real :) kinda got “takaw tingin” and ordered way too much for 3 people hehe but we got it wrapped up to munch on tomorrow :) and free sisig to boot…love the iba shake :D

    hi jade186…there was a mother breastfeeding her baby on the table across us, she just had a cloth cover

    Sep 6, 2011 | 8:52 pm

     
  74. N says:

    This is off topic, but that last picture with the holes (?) totally woke me up and creeped me out! It reminded me of the viral email sent out years ago about worms burrowing in a woman’s breasts because she didn’t wash the underwear she bought before using it. :-S

    Sep 7, 2011 | 9:01 am

     
  75. John says:

    I rather eat in a restaurant that has good flowers, and it can be charged to my bill as separate. How about azucenas, if you don’t find it morbid.
    I do look forward to enjoying your version of the inasal.

    Sep 7, 2011 | 2:04 pm

     
  76. joyce says:

    I think its a nice personal touch. I get the impression that the owner cares and I don’t mind if some of the dining peso goes to the flowers that will wilt after several days. Fresh flowers are always nice.

    Sep 8, 2011 | 12:09 am

     
  77. Mindy says:

    I love flowers! Seeing them makes me feel all in love. So yep I’d eat there withthe flowers. It’s a nice touch.

    Oct 11, 2011 | 11:16 pm

     
 

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