This is what its founder and owner Lolly Tiu, calls “BRINGING CLASS TO THE MASSES” raising their taste by introducing them to fine dining at affordable prices. JONAS was committed to this objective at the very start when it was just a six-chair affair in Quezon City offering Siopao, Mami, and Roast Chicken. With a Php. 6,000.00 capital, Lolly cooked and washed dishes while her husband Roger, atten
ded to the customers. Prices were low but the service was efficient, satisfactory and friendly. People from the neighborhood, mostly workers and government employees gave JONAS loyal patronage. To gain more space for the growing clientele, roast chicken was dropped from the menu, the big metal roaster replace by more chairs and tables. Soon diners were requesting for rice dish, and the owner whipped up her own version of fried rice. She decided to use the topping of beef stew from the mami. She added soup for free. This value meal was an unqualified success. People would refer to the value meal as “Rice, Beef Stew and Soup”. To speed up service, Lolly coined the word “PARES” to refer to the meal which was really a “pairing “ of rice and beef. The name caught on quickly, and JONAS since then has been called “The Original Pares” place. The PARES of JONAS is comparable for 3 reasons. First, excellent meat. The beef used is 70% CL or chemical lean, that is 70% lean meat from beef flanks and only 30% fats. Second, the method of cooking. The beef is tenderized by low heat boiling over charcoal-fed fire for at least twelve hours to pass through regulated measurement, all cooking steps are timed according to plan, and every stage of the production is strictly supervised. In the 1990’s, to satisfy client’s demand, new dishes were added to the best selling PARES. Also, the restaurant floor space was increased, its facilities upgraded and air-conditioning installed. Now, to expand its service area, JONAS has opened this branch. This is in keeping Lolly’s aim offering fine food within the reach of the common people. She says, I want them to be able to afford good meals. I want them to feel elated while eating inside a fast food restaurant with a pleasant atmosphere and efficient service. I want them to come back again to experience that pleasure with their families and friends”. Because of this commitment, JONAS remains a fast food restaurant with a conscience, a place where every meal is an enjoyable event.
