Built Through Experience,
Refined Through Discipline
The founders began in design and construction, delivering residential and commercial projects. This background shaped MJ’s approach to business, structured, system-driven, and built for long-term sustainability.
An early venture into the food industry through a franchise provided hands-on experience in operations and management. While the venture (Barako Frappe) did not succeed, the lessons learned became foundational in building MJ Lechon House with stronger controls and clearer standards.
MJ Lechon House formally took shape with a clear focus on freshness, consistency, and product control. To meet daily demand while maintaining quality, MJ refined its roasting approach and introduced lechon belly as a flexible, high-demand alternative. In the same year, MJ developed its own signature lechon sauce, establishing flavor consistency and brand differentiation.
During the pandemic, MJ Lechon House stepped beyond business. When hospitals ran out of oxygen, the founders personally purchased oxygen tanks with regulators and made them freely available to those in need. Often delivering them directly to patients’ homes. At its peak, dozens of oxygen tanks were circulating daily, helping families during critical moments.
To support growing demand, MJ established MJS Food Inc. as its official production arm. With DOST support, a centralized production facility was built. Enabling consistent quality, mall distribution, and a scalable foundation for franchising.
PHILAM, MARIANO BADELLES SR. St., (Front of KFC, back of BiG
BILL BOARD.), Iligan City, Philippines
