Cebu’s food scene is vibrant, competitive, and constantly evolving but few restaurants have made an impact quite like The Weekend.
With its perfectly grilled steaks, curated craft beer selection, and bold dishes, The Weekend has set a new standard for elevated dining in Cebu. But what truly sets it apart is its commitment to creating a full sensory experience—where every detail, from the food to the ambiance, is carefully designed to leave a lasting impression.
In this article, we explore Jan Rodriguez’s inspiring journey—how his love for food shaped his career, the story behind The Weekend and Ilaputi, and what it takes to build a restaurant that stands out in Cebu’s dynamic dining scene.
The Beginning of Jan Rodriguez’s Love for Food
For Jan Rodriguez, food wasn’t just something to eat. It was a language, a way of life, and an ever-growing collection of flavors that shaped his perspective from an early age.
Growing up in a household deeply rooted in diverse culinary traditions, his palate was trained long before he ever set foot in a professional kitchen.
On his father’s side, meals were filled with Japanese cuisine and perfectly seared steaks, while his mother’s side introduced him to rich Spanish flavors and slow-cooked Northern Luzon specialties.
Beyond home-cooked meals, his family dined out frequently, exploring Italian, Chinese, and Japanese restaurants—a habit that unknowingly built what Jan describes as a “library of flavors in my head that allow me to create dishes just by thinking about it.”
But despite his love for food, Jan’s initial career path had nothing to do with the kitchen.
He pursued a degree in biology, with the goal of specializing in reconstructive surgery and preventive medicine. Even as he moved away from that path, his fascination with science and nutrition never faded. He continued to study the connection between food and health, applying that knowledge to his approach to the kitchen.
However, his career took an unexpected turn—one driven by necessity. After working in the United States for a few years, he returned to the Philippines following the 9/11 attacks, unsure of his next move. With a growing family and a baby on the way, he needed to figure out how to provide for them.
And so, his journey into the food business began with something as simple and as personal as a plate of fried rice. His eldest son refused to eat plain rice, so Jan started experimenting, creating flavor-packed fried rice dishes that his son would love.
That single dish would eventually become the first menu item in the humble karinderya that later transformed into Ilaputi, marking the start of Jan Rodriguez’s culinary legacy.
Building The Weekend and Ilaputi
Photo Credit: The Weekend and Ilaputi’s Official Instagram
Every great restaurant starts with a vision, but for Jan Rodriguez, it all began with a small, air-conditioned karinderya across the University of San Carlos – Talamban Campus.
Ilaputi wasn’t fancy, but it had heart—serving plates of fried chicken, bola bola, and pinakbet to hungry students. As demand for certain dishes grew, so did the menu, slowly evolving from a humble eatery into a fast-casual restaurant known for freshly cooked meals and comforting flavors.
The real turning point came when Ilaputi moved to IT Park. For 11 years, it was the only 24-hour full-service restaurant in the area, serving BPO workers by night and becoming a beloved neighborhood staple by day. Customers who dined there in 2002 as students have come back with their own families, creating a connection that spans generations.
But Jan wasn’t done pushing boundaries. His love for burgers and steaks led him to open The Weekend, a concept built on years of experimentation and a relentless pursuit of quality. What started as a passion for crafting the perfect chopped steak and burger turned into a full-fledged steakhouse and bar, where every dish was carefully refined to bring out bold, satisfying flavors.
Unlike Ilaputi’s Southeast Asian soul food, The Weekend embraced American pub fare and Mediterranean tapas, pairing premium cuts with a full bar. It became a destination for those craving expertly grilled steaks, craft beer, and a laid-back yet elevated dining experience—a place where good food and good company always come together.
Creating The Ultimate Dining Experience
From the moment guests walk into The Weekend or any of Jan Rodriguez’s restaurants, the atmosphere, design, and service come together to make a lasting impression. Every element—colors, textures, furniture, temperature, lighting, and sound system clarity—is intentionally chosen to shape the dining experience.
That’s because Jan’s foundation in hospitality began at Shangri-La, where he worked at the front desk. His time there taught him that hospitality is all about creating an environment where guests feel welcomed and engaged. This philosophy became the foundation of The Weekend’s approach to service, where every aspect of the restaurant is designed with purpose.
“Restaurant design is one of the components to create that dining experience. It has to come full circle, it has to be a holistic approach.” From the choice of furniture to the clarity of the sound system, every detail is carefully considered.
At The Weekend, the interior design reflects the restaurant’s identity. Every element—seating arrangements, lighting warmth, and the balance of colors and textures—is curated to enhance comfort and ambiance. The sound system is adjusted for clarity, allowing guests to enjoy conversations without distractions. Even temperature control plays a role in ensuring that the space feels just right.
More than just aesthetics, these details make the space feel genuine—somewhere guests can unwind, enjoy their meals, and return to again and again.
But design alone isn’t enough. Food quality and service complete the experience. A well-designed restaurant must stimulate all the senses—sight, sound, touch, and taste—creating a seamless and memorable experience. Because at the end of the day, the goal is to make guests feel comfortable while also elevating their dining journey.
By combining thoughtful design, intentional hospitality, and a deep understanding of what makes a space feel inviting, The Weekend delivers a dining experience that is effortless for guests but meticulously crafted in every detail.
The Secrets to Successfully Managing Multiple Restaurants
Running one successful restaurant is already a challenge, but managing multiple locations requires efficiency, trust, and the right systems.
For Jan Rodriguez, growth has always been an upward momentum, never a struggle. Each new challenge brought an opportunity to learn, refine, and improve, making the process exciting rather than overwhelming.
Jan’s expertise in different aspects of the restaurant business—from cooking and design to operations and marketing—comes from experience. In his early days running a small karinderya, he handled everything himself.
“It starts with having to do it yourself,” he explains. Cooking, washing dishes, taking orders, managing the cash register, and even handling accounting—he did it all. And as the business grew, he saw inefficiencies and worked to develop structured processes that could keep operations running smoothly.
For him, growth meant learning, but also leveraging his diverse interests to enhance the business. “I was able to incorporate the different passions. I love to do interior design, I do photography, I love burgers and steaks. I love tapas and craft beers and cocktails. Putting it all together allows me to not only maximize what I can offer to my own business but it was easier for me to be able to do so as different aspects of that are usually outsourced to everybody, I’m able to do on my own.”
But with multiple restaurants to oversee, Jan knew he couldn’t be everywhere at once.
“The old saying goes: the owners must be at the store to ensure that the store runs smoothly. That’s no longer true nowadays. If you need to be at the restaurant, you’ll never grow your business.” Instead of micromanaging, he built efficient systems that allow operations to run without him being physically present.
Technology also plays a key role in how he manages his business. He uses tools like StoreHub to track sales and monitor performance remotely, while Viber keeps communication seamless across all branches. His team operates with real-time incident reporting, ensuring that any issues are immediately flagged and addressed before they escalate.
What It Takes To Build a Well-Trained Team
Apart from having efficient systems, Jan believes that a great restaurant is only as good as its team.
Creating a work environment that fosters growth, accountability, and continuous learning is key to maintaining high standards across multiple locations.
For Jan, honesty, humility, and integrity form the foundation of his company culture. His approach to training is all about developing leaders. Everyone is trained to handle multiple roles, creating a flexible and well-rounded workforce.
Even the dishwasher learned how to handle the fry station, then moved on to the grill, and eventually mastered sautéing. This cross-training approach ensures that when key people are unavailable, the team can easily adapt without disruptions.
“You have to lead by example.” That’s a philosophy Jan puts into action, no matter the task.
When his team struggled with keeping the bathrooms clean, he showed them how to do it. One day, he walked into the bathroom, put on no gloves, and cleaned the toilet and urinals by hand. His team watched as he efficiently scrubbed every surface until it was spotless. Seeing their own chef-owner get down on his knees to clean shifted their perspective: if Chef Jan could do it, so could they.
Through a combination of efficient systems, strong values, and hands-on leadership, Jan has created restaurants that run smoothly, uphold high standards, and empower teams to take ownership of their roles.
What’s Next for Jan Rodriguez and The Weekend?
For Jan Rodriguez, evolving the menu is just as important as maintaining consistency. He understands that diners crave new experiences, and keeping things fresh ensures that guests always have something to look forward to.
The latest updates to The Weekend’s menu reflect this commitment to innovation. New steak options and premium cuts from Australia—mostly grass-fed—have been added, giving diners more variety to choose from. Wagyu selections have expanded as well, catering to those who appreciate the rich marbling and tenderness of high-quality beef.
Jan is also making bold changes to the restaurant’s starters. Instead of minor tweaks, he’s revamping the selection entirely, removing most of the existing starters and replacing them with a completely new lineup.
To elevate the dining experience even further, The Weekend now offers 4-course and 6-course menus with wine pairings, allowing guests to experience a curated meal that highlights the restaurant’s best offerings. With this approach, diners can enjoy a thoughtfully designed culinary journey, where each dish complements the next.
As The Weekend continues to evolve, Jan’s philosophy remains the same: to create an unforgettable dining experience that blends exceptional food, hospitality, and innovation.
Want to hear more about his story? Watch the full Behind The Counter episode with Jan Rodriguez below!
Recent Comments