Kitchen

Eric Dee: The Heart of a Foodee

by Samantha Beltran
June 4, 2024

This story appeared in the Modern Parenting Mother’s Day and Father’s Day May 2024 issue.

The food and beverage industry may have been the family business for Eric Thomas Dee, but the President and Chief Operating Officer of FooDee Global Concepts has proven he’s no nepo-baby.

Eric has steered their company — home to some of the country’s most beloved brands such as Mesa, Tim Ho Wan, Hawker Chan, Llao Llao, and Sunnies Cafe, to name a few — to great heights, and during a challenging time, too.

The COVID-19 pandemic had stalled the industry, Eric’s group was not spared. Yet today, they’re back on track with a total of 210 outlets in the country, across their portfolio of some 15 brands, thanks to Eric’s leadership and entrepreneurial tenacity. The restaurateur even managed to open a new concept during the pandemic — the cloud kitchen network, Kraver’s Canteen, a testament to Eric’s savvy as he adapts to the times.

The banquet kid making his own mark

Today, FooDee is slated to embark on a number of projects this year. Mesa is on track to reach 100 restaurants with its provincial expansion, while Pound by Todd English and Sunnies Café are embarking on exciting overhauls.

The firstborn Dee credits this to his father, Rikki Dee, whom he thanks for getting him early into the game as a “banquet kid” — a term for restaurateurs’ kids. “I was literally born in a restaurant. My parents were 19 when I was born, and they had their first restaurant. So I grew up in literally a restaurant where my barkada were always the waiters, the cooks. I go to the wet market,” he shares.

It may have been tough love for the young Dee back then, but looking back, Eric is thankful for those growing-up lessons, and wants his four children to grow up with the same experiences and life lessons.

A chip off the ol’ block

Like father, like son, indeed — today, Eric Dee would send his kids to the restaurants so he and his wife, Kidd Tan Dee, can look after their children while they work. “It’s the same experience — when they’re on their break, they play around the restaurant just so we can be present with them. But slowly, we’re starting to bring them around the work sites, even if they don’t want to. I remember not liking it either, but those experiences would help develop who I am today,” he explains.

The arrangement works for Eric, who adds that instead of trying to find time for his children, he just takes them wherever he goes. The instinctive entrepreneur hopes that these experiences immerse his kids into the business they are born into, and be exposed to the values of hard work early on.

Leading by example

This philosophy also translates into his work ethic and business leadership. “Despite our size, we’re very hands-on [and consistent]. We’ve been in the industry for more than 35 years now, so there is that credibility that comes with it. There are a lot of those cheap franchises, but it’s about the brand-building that we were able to do for the brands and the recognition that it has,” he shares.

Speaking of bad restaurants, what does it take to be a good restaurant? “I think service is still the reason why people will come back to your restaurants. I am still a firm believer that the customer is always right, although that’s always been questioned nowadays. But I’m still old school. It’s not always about just the good food — it’s the whole experience,” he says.

It’s clear that Eric Dee has earned his stripes in a challenging business, which he’s gotten the knack of. His advice for fellow parents who want to explore their passion for food? “The restaurant business is tough. Just go out and eat, and enjoy the food,” he says cheekily.

To read the full article, grab a copy of Modern Parenting Mother’s Day and Father’s Day May 2024 issue —available on sarisari.shopping. Download the e-Magazine from Readly or Press Reader for more exclusive features and stories.

Words SAMANTHA BELTRAN

Photography EXCEL PANLAQUE of KLIQ, INC.

Hair SHARMAINE MANALO

Make-Up MARY ANN PARBA

Shoot Coordination ANTHONY MENDOZA

Sittings Editor MARGA MEDRANO-TUPAZ

Shot on Location at THE HENRY SUITES MIRANILA, QUEZON CITY