When Eric Puno saw that no one in the Philippine fast-food scene was offering both burgers and burritos under one roof, he didn’t hesitate. He built a brand around it—and called it Army Navy.
“I always look for growth,” Puno says. “I always look for opportunities.” He had observed the success of concepts like Yellow Cab and knew there was still potential in other food categories. “I identified Mexican food early on, and then burgers,” he says. “So sabi ko, pwede ito.”
The idea was sparked not only by market gaps but by real-life stories from his own family. “I have a son who was with the U.S. Navy, and a grandfather who was in the Philippine Army,” he shares. The name Army Navy came naturally, but the concept had deeper roots.
“In the U.S., especially in California, I noticed brands like Carl’s Jr. would offer Mexican food or Tex-Mex as limited-time offers,” Puno explains. “So sabi ko, pwede siguro ipagsama sa same billing ‘yung burger and burrito in one brand.”
That cultural fusion was more than a gimmick—it was authentic. “My son used to tell me stories about the U.S. Navy mess hall,” he recalls. “Sabi niya, there’s always the burger and the burrito—always magkasama. That became our vision: American and Mexican favorites served side by side.”
With no one else doing it in the Philippines, Puno knew they were onto something. But it wasn’t a team of consultants that built the first menu—it was his own wife, drawing from their time in the U.S. “She’s a great cook,” he says. “She even worked at Chipotle as a cashier and in the kitchen for several months. She studied the process and brought that experience home.”
The couple started with home experiments—grinding their own beef patties and testing recipes in their kitchen. “We’d buy meat from Mahogany Market in Tagaytay, form the patties ourselves, and store them in the freezer,” he says. “Wala akong alam sa burger business noon. Pizza lang ang alam ko.”
But inspiration was everywhere. “For the burger side, our peg was In-N-Out. For the burrito, it was Chipotle,” he says. Even the early store interiors mirrored Chipotle’s industrial-style tables.
When Army Navy finally opened its doors in 2009, the concept was still unconventional for the market. But the mix resonated. Filipino consumers quickly warmed up to burritos, and the burgers—with their simple, clean flavors—became just as popular.
The brand has since grown to over 100 stores nationwide, expanding not just through mall outlets but also via delivery, cloud kitchens, and standalone locations.
For Puno, Army Navy is more than just a business—it’s the result of observation, personal history, and a deep understanding of how food connects people. “A lot of Pinoys in the U.S. Navy eat burritos,” he says. “So I knew the Filipino palate could adapt.”
Looking back, the bold move to serve two comfort food favorites under one name was a risk—but it paid off. “Instead of creating two brands, I thought, why not put them together?” he says. “Nobody had done that here.”
And by doing what no one else had thought to do, Eric Puno didn’t just create a restaurant—he created a category.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
