We provide high-quality food products that suits the taste of the Filipino family while delivering excellent service and a memorable dining experience to one and all.

To be the most-loved comfort food place both here in the Philippines and abroad while becoming a premier workplace that fosters camaraderie, good values, excellence, corporate responsibility, and environmental stewardship.

Family-oriented

Treating both colleagues and customers as members of one’s own pamilya. It means practicing Pakikisama (getting along) in the small, high-pressure environment of a kiosk. It’s the "ate" or "kuya" energy they bring when serving, making the customer feel like they are eating a home-cooked meal rather than just fast food. 

Accountability 

Taking full ownership of the quality of the sisig served and the cleanliness of the station.  Since the chopping happens in front of the customer, there is no hiding. Accountability means ensuring the meat is cooked perfectly and the workstation is spotless. If a customer isn't happy with the spice level, the employee takes responsibility to fix it immediately. 

Solution-based 

The ability to resolve issues quickly in a fast-paced food court environment.  If a specific ingredient runs out or a long line forms, a solution-based employee doesn't wait for a manager; they pivot—offering alternatives to the customer or coordinating with the team to speed up the "chopping rhythm" to reduce wait times. 

Regularity

The commitment to showing up on time and following the standard daily operating procedures (SOPs).  In a kiosk system, if one person is late, the whole operation stalls. Regularity ensures that the morning prep (slicing onions, marinating meat) happens at the same time every day so the first customer gets the same quality as the last. 

Consistency

Delivering the "Hooray!" taste and experience exactly the same way, every single time.  This is the most critical value. Whether it’s the branch in SM North or a stall in Tutuban, the sisig must have the same crunch, creaminess, and flavor. Consistency means following the exact "scoop and chop" measurements without shortcuts. 

Discipline

Maintaining high standards of hygiene and technique, even when no one is watching.  It takes discipline to maintain the "rhythmic chopping" technique for hours without getting sloppy. It also involves strict adherence to food safety (wearing hairnets/gloves) and resisting the urge to rush the cooking process during peak hours. 

Customer Orientation and Focus

We treat customers as the center of our professional existence. Without them, there will be no business or work in the first place. Good questions to ask ourselves frequently: Is my work output, attitude, and how I look and present myself pleasing to the customer and to anyone visiting my workplace? As a customer, do I feel pleasant and delighted, and more so do I feel secure and safe while shopping or visiting the retail outlet?

Stakeholder Engagement

We engage employees, tenants/concessionaires, shoppers, suppliers, and contractors as active partners in pursuit of higher levels of customer service delivery and demand a high level of excellence from ourselves and our stakeholders.

Kaizen Approach

In the pursuit of outstanding customer service delivery and customer delight leading to work performance excellence, we shall pattern our approach to the Japanese management concept of Kaizen which denotes continuous incremental change and improvement, both in how we do and in how we foresee our task and responsibility each and every day.

Environmental Signature

In consideration of our environmental footprint/impact, as we go about our daily routine and in light of its effects on the scarce environmental resources we share with our future generation --- we shall be more conscious and aware of how we utilize resources such as water, air, and power. This also includes how we dispose of wastes, more so toxic ones from used fluorescent bulbs, used oil from machineries and equipment, and discharge of toxic gases and the like.