Nieto Unabia says their lechon manok is selling like hotcakes. “Sales in our first branch were so-so but we had a hit with our
second branch in Ozamiz where we lowered our prices to only P 90 vs. the P 120 offered by competitors,” Nieto recalls. By the time the third outlet opened in Iligan, they invested on
their first service truck. Besides its delicious secret marinade, Nieto noticed that their
consistent use of aluminum foil to wrap their lechon manok made the taste fresher. “We were the pioneers in the use of aluminum foil instead of
banana leaves to wrap our lechon manok,” Nieto said. “It’s a little more expensive but it enhances the flavor. Hygiene is also important.” Today, Lechon Manok ni Sr. Pedro has over 300 branches
nationwide. The usual stall is only manned by one person who doubles as litsonero and cashier. There’s no franchise system to speak of yet, and usually relatives and friends manage the outlets.
From its humble beginnings with the “Middle Chamber” in
Malaybalay City, Lechon Manok ni Sr. Pedro now boasts of related companies, among them a feed mill, an ice plant, a dressing plant, grower operations (commerical and livelihood program through Anak Tering Foundation), a dressed chicken brand called Manok Pinoy and Fido Prito fried chicken chain in Manila, Cebu and Davao. All these operations are under the holding company Anakciano Inc., after their late father Daciano. Anak Tering meanwhile is after family’s late mother Teresa. Besides Nieto and Peter, the other siblings are also actively
involved in Anakciano’s operations. Maribel (Evel) is Chief Executive Officer. Romana and husband Luis Ababao manage the integrated Anakciano plant operations in Mohon, Tagoloan. Eugene takes care of harvesting and the checking-in of broilers. Lechon Manok ni Sr. Pedro has indeed come a long way from a backyard in Malaybalay to almost every corner in the Philippines.g
46 | balikbayan | OCTOBER – NOVEMBER 2010 |
balikbayanmagazine.com |
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