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3 elements to consider when running restaurant

Learn from the experts
By Peter Imbong |


“When you want to open a restaurant such as this,” says Chef Norbert Gandler of fine dining destination Aubergine Restaurant and Patisserie, “location is very important.” Situating in the Fort Bonifacio area puts them in the middle of the growing business district and just a few minutes away from the bustling city of Makati. Parking is just as important.

According to Gandler, “The sensitive thing in a fine dining restaurant is really the pricing. You have to be in a good range.” As such, “if [customers] spend a good amount of money, you have to be sure that you have good food and good service.”

“In fine dining, of course the look of the restaurant has to be nice, the meals have to be good, and the service has to be efficient,” says Gandler. “Sometimes, great service is more preferred over great food but with lousy service. If you have great service and average food, people will still come back. Start with service.”

32nd and 5th Building, 5th Ave. corner 32nd St., Fort Bonifacio, Taguig City 1634
(02) 856.9888

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