We grill the man behind this successful resto-bar.

Before, people used to watch Darlo Lopez cook something up in QTV’s weekly cooking show, Katoque: Lutong Barkada. He has since then traded the spotlight and managed to remain in the center stage, this time as a successful restaurateur. The Center for Culinary Arts graduate, along with chef buddies, initially started with a small food cart business, selling barbecue. He saw its market potential so he, together with his peers, decided to make it into a full-sized restaurant. Thus, Central BBQ Boy Grill was born. They have opened six branches to date. And as if that isn't enough, Darlo also owns and manages other food-related businesses, including Tides Grill n Bistro, Niro Café n Pizzeria, Boy Chinoy Dimsum n Toppings, BBQ Express, and (ICE) Island Chill Experience.
Big Idea: It has long been Darlo's desire to build a place where he and his peers can hangout and be themselves. Central BBQ Boy Grill became to answer to that. And since Darlo is known for his good food, the bar has also become synonymous to affordable great-tasting grilled dishes slash bar chow.
The Vision: According to Darlo, what motivates him is the opportunity to help his staff which is composed of 95% out-of-school youth. Since he only finished a two-year vocational course himself, he said that he wanted to help the youth in achieving their potential. He proudly revealed that the present managers were dishwashers before.
Setbacks: Putting up a business is not an easy task. After all, an entrepreneur has to deal with everyday challenges. In Darlo’s case, dealing with different personalities has proven to be the trickiest job. He has a staff of more or less 200, thus he has to deal with more or less 200 personalities. Other concerns are customer’s complaints, rules and regulations, and maintaining the consistency of food. To keep him going despite these difficulties, he “never considers it as work.”
The Vocation: Every month, he holds leadership trainings for his people, which helps the staff improve their managerial skills and human relations. It may sound a bit “cheesy” for some but Darlo always looks forward to this, as it becomes a way to gather different teams from different branches. For him, the feeling is very rewarding and inspiring. “This is one of those things na hindi nababayaran ng pera.”
Realizations: Darlo learned many things the hard way. One of which is how to deal and trust people. In this kind of business, some people exist to push you up but others live to drag you down. To deal with this challenge, he doesn’t let those people to get in the way.
Future plans: For now, Darlo plans to go into restaurant franchising. In the future, he wants to add more restaurants or branches.
Disposition: What made Darlo’s food business standout is its constant “strive to be different.” Unlike other giant food chains, he wants to serve the un-served market.
Golden Rule: “Don’t be afraid to go against the grain. Don’t be afraid to break the rules.”