The bustling B Hotel Quezon City has recently opened its fifth dining outlet, Johnny’s Steak and Grill.
Located at the ground floor of the hotel, the 42-seat steakhouse shows the signature interior style of B Hotel Quezon City—sleek, snazzy, vintage and industrial.
“When we built this hotel, we were thinking what kind of specialty restaurant we could open up that could fit the taste of the QC area,” Ryan Chan, managing director of Bellevue Hotels and Resorts (BH&R), told The Manila Times.
“We wanted to come up with a steakhouse that has value for money. B Hotel QC is three-star but has five-star look and service and we wanted to approach that type of system in the steakhouse,” he added.
And the B Hotel made sure that their in-house restaurant Johnny’s Steak and Grill will keep the hotel’s style and system.
With huge serving sizes that would satisfy any steak lover, the restaurant offers choice cuts such as Rib-Eye, Tomahawk, Porterhouse, Prime Striploin, U.S. Beef Tenderloin and Lamb Rack.
For a complete experience, the steakhouse suggests pairing the steaks with premium sauces—with choice of shallot and red wine, peppercorn, mushroom, or garlic sauce—and side dishes such as mac and cheese, steak rice and onion rings.
“People should go check this restaurant out because the steaks and other food served at Johnny’s are tasty,” said one diner, Enrique del Rosario.
Satisfaction, quality and personalized servings are the three elements that make Johnny’s the top choice of patrons in the area, according to Joy Meneses, sales and marketing director of Bellevue Hotels and Resorts.
“We want our guests to feel at home,” Meneses related to The Manila Times.
Should Johnny’s Steak and Grill continue to satisfy its growing clientele, BH&R plans to franchise it in every B Hotel branches.
“We’ll be opening up B Hotels in General Santos and Cagayan de Oro and if this take off, we’ll put Johnny’s there as well,” assured Meneses.
Having satisfied himself in explaining what their steakhouse has to offer, Chan indulged The Manila Times with nuggets of wisdom he learned from doing the business.
According to Chan, being a restaurant owner is a lot of hard work and risk. “It is capital-intensive, so get educated, be trained, study the market, and do a lot of feasibility studies,” he averred.
“This kind of business is relationship-based. If you don’t love what you do or if you’re not a good people-person, you can’t be a restaurateur,” Chan concluded.