|Image from Sbarro Philippnes|
As they branched out to more locations and grew into delivery for family celebrations in 1967, Carmela "Mama" Sbarro gave a new twist to the business: a restaurant with a pizza area in full view of customers and a fast moving self-service style, with the same Sbarro family tradition of delicious, authentic Italian food. The modern day Sbarro was born.
In 1972, Pampanga native Jaime "Jimmy" Salvador joined the Sbarro business. Jimmy worked alongside the original founders and their sons, living and breathing the family brand. He worked in operations as a store manager, then ran the corporate commissary in Brooklyn, and eventually served as Sbarro’s ﬁrst Area Manager.
Then, in 1989, after 17 years of living in New York and working with the Sbarro family, Jimmy returned to the Philippines — carrying the Sbarro brand with him. Along with Ma. Teresa Rodriguez and her family, he opened the ﬁrst Sbarro Philippines branch at the Annex in SM North Edsa in 1990 — the ﬁrst Sbarro in all of Asia. Years later, Sbarro Philippines expanded to the Visayas, thanks to a partnership with Gerardo Luzuriaga and Marcelino Florete, Jr.
And so today, Sbarro Philippines continues to satisfy the cravings of Filipinos with 25 branches nationwide. And through all these years, Jaime Salvador – together with his family – ensures that Mama Sbarro’s legacy remains unchanged: the commitment to good food, fresh ingredients, excellent service and great value for money.
So what is Sbarro’s recipe for success? Over forty years later and with over 1,000 outlets worldwide, the secret remains the same. All across our values, traditions and recipes – It’s all about family.