In April 2010, on a side street in Banawe, Chicken Charlie opened its doors for the first time. A new player on Manila's food scene, few had inclinations that our unknown chicken restaurant would go on to win the hearts and palates of foodies all over the metro. One person who knew from the very beginning it would be a success was the man who started it all: owner and proprietor, Ifore Yu.
The first branch, an unassuming structure, was able to seat about a dozen people. Few knew of Chicken Charlie, but with Mr. Yu's perseverance to serve quality food, Chicken Charlie's patronage increased exponentially through word-of-mouth from satisfied customers.
The operating hours were extended, the 12-seater branch became 40-seater and new branches were opened to accommodate the demand from new and returning customers. Foodies started putting Chicken Charlie in their must-eat list.
In just a year, Chicken Charlie had opened its branches in major provincial areas starting in Davao. To this day, people in Laguna, Cebu, Bacolod, and Tagum are now enjoying a taste of our famous double-fried soy-garlic chicken. From a measly 240L a month, Chicken Charlie now consumes a ton of soy garlic sauce a month to satisfy Filipino cravings.
With Mr. Yu's steadfast dedication to putting premiums to top-notch quality and service, the positive reactions Chicken Charlie receives increase each day! At present, Chicken Charlie has 11 branches not just in Metro Manila but also in major provincial cities with over 150 employees.