Despite the rapid rise of restaurants that serves grilled dishes in the metropolis and in the various provinces of Congo grille, remains to be one of the Favorites of families and the Office of the money, because it holds a secret for the premium on the grills. A typical Filipino restaurant seven years ago, Congo grille gone global in terms of food, which he described his loyal visitors serves as an excellent, generous and affordable. "In comparison with other barbecue Smejkal, we add the premium for each portion. We serve the largest part of crispy pata and inihaw on pusit. Pay the same price, but to get the greater part of or serving of food, to, "says Dex Frayco, kitchen operations manager for the Congo of the grid.
The majority of each of the 240 items listed in the menu in the Congo, who came from customers, is guaranteed to meet three to four persons, which may not worry you'll pay big money.
"We have a customer card" comment "that gets customers whenever they eat in the Congo. We consolidate their suggestions in our monthly meetings, then study, whether it is the predominant and improve, "adds Frayco. Because of the constant and tireless in Ireland what they want to, Customers of the Congo and all other running Frayco, Congo grille found that people cannot get enough of their sizzling dishes such as pork Sisig, worth P160, baked New Zealand mussels cooked in garlic, butter, cheese and Rockefeller sauce (P260) and Congo rice with calamares, spring onions, dried ginger and rye (P160). Other favorites are the Tex Mex the Congo Nachos, crispy Pata and grilled Pusit.
"Our crispy Pata is good for five persons, because it's really big. We have many suppliers for pata, because it is difficult to source from the heel, which weighs 60 pounds. Therefore, we offer the most from the heel of the lagoon, "reveals, Frayco, adding that they were on their way to please their customers, because the Congo grille wants to live a special feature of a silverback gorilla.
"Have you noticed that our restaurant is represented by a silverback Gorilla, and that is, accordingly, that if you have research on it, you'll find that this type of creature care and playful to its young. This is a picture that our restaurant exudes, because our standard taste is always based on our customers ' preference, "he explained.
In addition to the emphasis on what they want for their customers, Congo grille more secrets of its continued success is a pair of hands in the kitchen. In the Congo Executive Chef Reynaldo Natividad passion for Spanish and Western cuisine, a lot has contributed to the rapid progress in Congo barbecue industry. "Whereas, that our vision is global, and we've done the first step in our kitchen, now are preparing for our first branch abroad. We're planning with offices in the US, "concludes Frayco. Congo grille currently has 10 branch in Ortigas, Quezon City, Makati City, Alabang, SM Fairview, SM San Lazaro, SM Valenzuela, SM STA Rosa, SM Clark and SM Mall of Asia.
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