Definitely, Panciteria Lido, the home of famous roasted pugon asado, is one of the enduring brands in the restaurant industry, providing quality Chinese cuisine to Filipinos since 1936. Established by a Cantonese chef named Lido on Teodora Alonzo Street in Binondo, the management of the restaurant changed hands several times until it was bought by a group of businessmen led by Annie Wong, the current president of Panciteria Lido.
In a recent interview with the BusinessMirror, Wong says it was a golden opportunity for her to manage an institution like Panciteria Lido and did not think twice to buy it.
She says she is not in a rush to expand the business. Being a steady brand, Wong wants to be cautious in building the brand because she is currently studying the dynamics of the market. “Panciteria Lido is not in a rush. It is a steady and strong brand,” Wong says.
From 2010 to 2014, Panciteria Lido has opened 14 stores. Although the original store is already closed, Panciteria Lido is present on Eulogio Rodriguez Avenue, Banawe, Commonwealth Avenue, Visayas Avenue, Alabang-Zapote, Sucat, Chino Roces Avenue, United Nations Avenue, Shaw Boulevard, C. Raymundo in Pasig City, Ortigas Extension, SM City Fairview, New Manila and Bacoor, Cavite.
It also plans to open outlets on Quezon Avenue, Marcos Highway and Santa Rosa City.
To ensure the quality of Panciteria Lido products is maintained, Wong organized a food-standards division to evaluate the food-eating patterns of customers and development of new Chinese dishes. “I also tasked the group to do research on what menus we need to introduce in Panciteria Lido,” Wong says. “This has maintained our competitiveness in the industry.”
Aside from innovation, the competency of the management team, led by Wong, is also a big factor why Panciteria Lido remains competitive. Part of their competency is taking a cautious stance as far as expansion is concerned.
“We aim for quality, not quantity, in building the Panciteria Lido brand,” Wong says.
She says being transparent is one of her best business practices in managing Panciteria Lido. “I am transparent with my partners in running the business and respectful to all of Lido’s stakeholders. I believe hearing the voice of other stakeholders is important so you can gain respect from them.”
Wong says she is currently in the process of strengthening the organization in many aspects. However, Wong ultimately wants to transform Panciteria Lido into an “Employee First” organization. “I deeply acknowledge the fact that “employees” is the best resource of a company,” she says.
She acknowledges that employees are the vital cogs of the organization. “We wouldn’t be able to live up to our promise of providing superb food and admirable service.”
She is guided by the mission to become the choice for casual Chinese restaurant that provides delicious, high-quality Chinese food to the upper-middle class. “We will be targeting the B market and above as well,” Wong says.
Aside from providing quality food, Wong says Panciteria Lido will also emphasize cleanliness and complement it with impeccable service so clients will be excited to come back again and again.
Asked what motivates her to manage Panciteria Lido, Wong proudly says it’s the legacy of the brand. “It is a brand that has surpassed turmoil over the decades, and still standing strong.”