Now brewing in Quezon City: Batangas café bar D’Baristroe continues expansion
Batangas feels are real in Timog, Quezon City as a new chapter unfolds for café-restaurant-bar D’Baristroe as it opens a franchised branch. This is another business milestone for young entrepreneur Monroe Laurenze Dimaano. As president of the Triple MLD Group, Super MLD Inc., Real Success Construction & Company Inc., and The Sosyal Place, Monroe’s journey is driven by a blend of passion, family values, and relentless determination.
Monroe Laurenze Dimaano
“So, for branching out, we started expanding last year. I told my team that I want to expand my brand. Like going to North. We established DB [D’Baristroe in Alabang at Filinvest]. Then kaka-anniversary lang namin noong August. Then, it went well. Then, after that, my best friend told me that his family wanted to franchise the brand. Eh, best friend ko siya, so sige, sabi ko, bibigyan ko ito ng franchise. Kasi, gusto ko yung win-win fair lahat, everything. So, yung family niya gusto yung franchise. And I told him that I will help them also,” Monroe shared, narrating the spark that ignited his franchise expansion.
This growth was a fulfillment of a vision, aside from being a milestone in business. “That’s when we built this one. I found a good spot here in Timog. After studying the place, ito ‘yung nabuo namin. From interiors to kitchen fit-out, everything. So, ano siya, parang kopya siya ng DB Alabang. So, we’re now open to franchisees also. So, tuloy-tuloy lang kami sa expansion. And by next year, we’re going to Makati naman,” he explained with enthusiasm, illustrating his plans for wider reach.
I had my Milo Dinosaur!
Reflecting on the pandemic’s early days, Monroe reminisces about the struggles and resilience that shaped his journey. “Sa Lipa, halos mag-six years na kami. Tama ba? Six years, seven? Pero kasi pandemic, sobrang bagal. Hindi namin nafi-feel. And then, every year, nagkakaroon lang kami ng expansion. So, ngayong year, tatlo. Here in Manila. Then, ito Timog, sa may UST, and then BGC next. Partnership with Rayver [Cruz],” he said, emphasizing his perseverance despite the challenges.
Business partners for an upcoming BGC branch: Rayver Cruz and Monroe Dimaano
The love for their roots and the desire to bring Batangas flavor to the metro are evident in Monroe’s success stories. “So, yung naging bestseller namin dito, bukod sa coffee namin, yung lomi namin. So, we brought that from Batangas. So, we’re very proud of it. We’re very proud of it na ito yung kapehan na may lomi na may aircon. Hindi siya yung traditional na pupunta ka pa sa Batangas. So, we’re giving experience para sa mga from Manila,” Monroe shared proudly. The lomi, crafted with authentic passion, remains a favorite and symbol of their Batangas heritage.
He vividly describes their approach to food, “So, we’re not just catering cafe experience. So, we’re catering comfort. Comfort food. So, we have different kinds of food sa menu. So, para siyang Western Asian. So, everything’s fusion. So, bukod sa lomi, we also brought here yung sticky rice from Batangas, which is tamales. Hinihelp din namin ‘yung mga local shop sa Batangas. Upang makilala din sila. And we’re very proud of helping them. So, parang, this is also a way of giving back sa Batangas roots.” His commitment to quality is impressive, emphasizing consistency and integrity across all branches.
Sparkle artists Josh Ford, Charlie Fleming, and Sean Lucas graced the event
Monroe’s dedication to authentic flavors is rooted in his childhood experiences. “Growing up in Batangas, kasi pag galing kang Batangas, ‘yung luto talaga alam mo yung lomi. Kasi ginagawa siya from your grandparents to your parents. So, dun namin nakukuha yung mga ingredients ng ginagawa namin. And then, after nun, we elevated it,” he explained. His passion for authentic cuisine is complemented by a commitment to all-natural ingredients—no MSG, from scratch broth, and genuine love.
Partnering with Sparkle artist Rayver Cruz for the upcoming BGC branch, Monroe is optimistic about the future. “Yeah, partners kami. Plan namin is to grow it. DB pa rin,” he said, revealing a plan to open in September after Rayver visited his family’s hotel in Lipa, where they discussed their collaboration.
Monroe shared what he enjoys about his business. “So, nasa hospitality ako. So, I like entertaining people also. And I like innovating kasi. So, ayun yung isa sa nag-pupush sa akin para ma-motivate ako araw-araw. And I really want to help a lot of our kababayans na magkaroon ng trabaho. So, that’s why I’m doing more businesses,” he said.
In the wider horizon of his plans, Monroe envisions D’Baristroe not only as a successful local brand but as a global one. “So, yung vision ko for DB pa is to expand more in the Philippines. And then, hopefully, madala rin natin sa ibang bansa. Yun ang pinaka-aim ko,” he expressed with a spark of ambition.
His secret to making this vision a reality is simple yet powerful. Monroe said, “Hard work ‘tsaka tiyaga. At tiwala lang sa taas.” He highlights the importance of resilience in the restaurant industry, acknowledging the risks involved but emphasizing the value of systematic operations and integrity. “Putting up a business like a restaurant is risky. Lalo na kung habol mo sales. Mahaba ‘yung ROI and ‘yung patience mo and handling of staff [challenging]. Just give your best every time. You need to put up a system. Puting up a system helped me nang sobra. Kasi kapag may system, kahit maiwan mo siya or may work ka pang iba, nagtutuloy-tuloy yung business,” Monroe shared.
He believes that passion is the key to lasting success. “And one thing kasi para sa akin, hindi ko masyado hinahabol yung sales about sa mga business. So kailangan i-enjoy ko lang siya. Passionate ako sa lahat ng gagawin ko. Para at least yung sales, susunod na lang siya eh. Kaya balance everything para mag-flow ng maganda yung business,” Monroe emphasized, sharing how love for what he does keeps him motivated.
Visit the new branch in Quezon City
Growing up with entrepreneurial parents, Monroe witnessed firsthand the realities and challenges of business. “Medyo risk-taker din ako mag-business. So hindi ako afraid sa failures, it’s how I come back from it. I just need to be the best araw-araw,” he said confidently. He is proof that success may need a bit of luck but it’s all about hard work, grit, and showing up.
