Andrew Café, the third restaurant installment of the College (DLS-CSB), held its soft opening at the ground floor of the Miguel Febres Cobrero (MFC) building last January 23 in preparation for its full operation on March.

Plans about the café started approximately 2-3 years ago but was only put into construction last May because of various changes of plans. It was named Andrew Café after Brother Andrew Gonzales.

The blessing of the restaurant and the ribbon cutting was attended by School of Hotel, Restaurant and Institution Management (SHRIM) chefs, professors, and deans; while Mr. Archie Alina, the restaurant manager of the two other College restaurants, Vatel and Solomon Hall headed the opening. Also present during the soft opening were Vice-Chancellor for Development and Institutional Relations Brother Dante Amisola, FSC and President and Chancellor Brother Dennis Magbanua, FSC.

As part of practicum of SHRIM students, they served as the waiters of the café. The dishes served in the buffet were prepared by the students as well. Much like the Vatel Restaurant, international dishes are served in Andrew Café.

“We are planning to make it like a semi-Starbucks,” shared Mr. Alina. “Everything we can offer na meron sa labas, we can do it here.”

Divided into two parts, the café is a restaurant on one side of the MFC and a take-out room on the other. It is open to the Benildean community especially to the students. They are also planning to open it to outsiders who in the meantime will have to pass through the school grounds until they sort out the entrances to the café.

Photos by Kevin Tamasiro and Abby Magsanoc