I first tried Sbarro when I'm still an employee at Bench Body in Robinson's Manila. I fell in love with it at first try, as far as I remember this is my 7th time eating at this Italian Restaurant. What I liked about them is they cook their food fresh! Though the waiting time is long, you are assured that it has the best quality.
SBARRO started in 1956, when Gennaro and Carmela Sbarro left Naples to migrate to the US along with their three sons, Joseph, Mario and Anthony, they soon opened a salumeria, an Italian delicatessen in 1701 65th Street and 17th Avenue in Bensonhurst, Brooklyn, New York, that was an exceptional showcase of authentic and fresh Italian fare, from freshly made mozzarella and homemade sausages, to traditional Italian delicacies and desserts, all based on the Sbarro family recipes.
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 thesame 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 & 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.
Sbarro opens its first branch in SM North EDSA 1990 featuring its menu favorites: Cheese Pizza, Pepperoni, Pizza, Supreme Pizza, Sausage Pizza, Lasagna, Zitti, Calzone and Sausage Rolls.
Second branch is in SM Megamall (1992) and third branch in Glorietta 2 (1993) with new menu items: Hawaiian, Mushroom, New York Pizza. in 1995, they launch the Gourmet Pan Thick Crust Pizza.
in 1996, Sbarro opens its SM Iloilo Branch with new menu item: Stuffed Pizza. In 1997, Sbarro opens Robinson’s Ermita and SM City Cebu branches. While in 1998 Sbarro opens Festival Mall Branch and in 2002, Sbarro opens Ayala Cebu with their new menu items: Roasted Chicken Stromboli.
In 2009 Sbarro Philippines has already 25 Branches! Clark, Market! Market!, SM Manila, Robinson’s Cebu, San Lazaro, Cash & Carry, Sta Lucia, Virramall, Ayala Avenue, Fairview, Eastwood, Ali Mall, Mall of Asia, Trinoma and Glorietta 5.
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 in 44 countries and 8,000+ employees, the secret remains the same. All across our values, traditions and recipes – It’s all about family.
The Sbarro brand currently owns and franchises over 1,000 units worldwide and has become synonymous with pizza and fresh and inventive Italian food. The company's mission — to satisfy our customers — has been the dynamic spirit behind over 50 years of fine cuisine.
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