The story of these ‘inexperienced’ yet receptive restaurateurs is one of survival and perseverance
If you’re a Greenhills or Kapitolyo regular or resident, you’ve probably dined at Tittos a few times, maybe even more. While the restaurant was intended to be an evening hangout to cater to drinking sessions and private events), the Latin American fare proved to be pretty popular. ?’ I’m not really an expert on Latin food, I don’t have any background, but I just liked that it was a challenge, and maybe Filipinos could relate being that it has a lot of Spanish influences.”The more private dining area is filled with an explosion of color and texture
The Tittos partners’ beginnings basically involved crawling around in the dark, figuring out how to run a restaurant as they went along. “Some places closed [during the pandemic], and you would think there would be an opportunity there. But with everyone else trying to get in the restaurant industry, you’ll have a lot of competition,” says Rabo. “The others will get hyped, and you’ll get left behind. You have to provide good food and good service at the end of the day.”
Finding good help is also a bit of a concern, as a wider range of employment options are now available due to more places being open, and a place like Tittos needs more than rookie service staff.Despite these struggles, Tittos makes up for it with good weekend numbers, which go a long way towards keeping them rolling along.