For office workers, lunchtime can be surprisingly complicated. One colleague craves Japanese food. Another wants Filipino comfort food. Someone settles for coffee while another insists on sushi after work.
At The Split in Bonifacio Global City, nobody has to compromise.
That everyday dilemma inspired one of the newest concepts from Raintree Hospitality Group-a dining destination where four distinct brands share one roof, allowing diners to satisfy different cravings without leaving the same table.
For Martin Wisniewski, Vice President of Raintree Hospitality Group, The Split is more than an innovative restaurant. It is his answer to a much bigger question: How do restaurants remain relevant when the way people work, socialize and dine has fundamentally changed?
‘We really had to rethink everything,’ Wisniewski says.
From two to one
THE restaurant occupies what was once home to two Japanese dining concepts. Before the pandemic, the formula worked. Then Covid-19 reshaped not only the hospitality industry but also the rhythm of office life. Hybrid work replaced the predictable lunch and dinner crowds that restaurants once depended on.
‘The building changed,’ he explains. ‘People aren’t here every day anymore. We had to create something that reflected how people actually live and work today.’
The response was a restaurant designed around flexibility. Mornings welcome coffee drinkers and pastry lovers. Lunchtime caters to office workers looking for quality meals at reasonable prices. Evenings transform the space into a lively destination for cocktails, sushi, trivia nights and community events.
‘The Split,’ Wisniewski says, ‘is split concepts, split personalities and split dayparts.’
That philosophy becomes evident the moment the food arrives.
Four brands
RATHER than limiting diners to one cuisine, The Split brings together four Raintree brands-Providore Bakery and Café, Friends and Family Upside Down, Saboten Express and Chotto Matte-allowing guests to mix and match according to their mood.
Our table quickly became proof of the concept. The refreshing It’s Giving Violet, made with strawberry purée, hibiscus syrup, lime juice and blue pea gulaman, opened the meal alongside the unexpectedly smooth Dirty Earl, a blend of Earl Grey tea and espresso.
Japanese favorites soon followed, from Chotto Matte’s Sizzling Salmon Aburi Cheezu to Saboten Express’ Tenderloin Katsu Set and Truffled US Steak Don. Across the table, Friends and Family Upside Down offered playful Filipino creations like the Crispy Salt and Vinegar Bagnet and Pansplit US Beef Spicy Mala, proving that familiar comfort food can still surprise.
Dessert was equally memorable. The Famous Buko Polvoron Pie delivered a nostalgic finish, while the creamy Thai Milk Tres Leches Cake rounded out a meal that celebrated variety without sacrificing quality.
Freedom of choice
More than the dishes themselves, what stood out was the freedom they represented.
No one had to negotiate where to eat. Japanese specialties comfortably shared the table with Filipino comfort food, while coffee naturally gave way to cocktails and dessert.
While the food impresses, Wisniewski remains more fascinated by people than by recipes.
Throughout the conversation, he speaks less about ingredients than about changing behavior. Office workers now rotate schedules instead of reporting daily. Younger diners discover restaurants through TikTok trends that can disappear as quickly as they emerge. Many now prefer one well-crafted cocktail or artisanal beer over a night of excess.
‘The trends move so much faster now,’ he says. ‘Before, you could have a trend that lasted six months or even a year. Today it feels like something changes every week.’
For restaurant operators, staying relevant means constantly adapting. Menus evolve more frequently, limited-time offerings appear and disappear, and customer preferences shift almost overnight.
Yet Wisniewski believes growth should never come at the expense of identity.
No to overexpansion
HE points to Raintree’s acclaimed Farmer’s Table in Tagaytay as an example. Guests have long asked why it has never been replicated elsewhere. His answer is simple: much of its charm comes from its surroundings-the cool Tagaytay air, lush gardens and relaxed atmosphere. Remove those elements and the experience becomes something entirely different.
‘If you overly expand,’ he says, ‘you can ruin your own brand.’
That same philosophy explains why The Split has yet to be duplicated despite growing interest from prospective partners. Designed specifically for one of Metro Manila’s busiest business districts, it reflects the changing rhythms of urban life.
More importantly, Wisniewski hopes it becomes what many cities increasingly lack-a ‘third place,’ somewhere people can gather outside home and work. Trivia nights, vintage markets, sip-and-paint sessions, swing dancing and other community activities are all part of that vision.
‘I also believe that when things become too systemized, you lose the soul,’ he says.
It is perhaps the most revealing insight of the afternoon.
In an era of automation and QR-code ordering, Wisniewski believes diners still seek authenticity. They want stories behind the food, genuine hospitality and experiences worth returning for.
Despite rising costs and constantly changing consumer habits, he remains optimistic. Raintree Hospitality Group continues to expand its portfolio while remaining committed to creating restaurants with distinct personalities rather than simply multiplying locations.