Comeback for Food Entrepreneurship
by: Dani Marcelino, Thames International Undergraduate Student
July 14, 2021 saw the start of the second installment of Thames International’s “Setback to Comeback” webinar series. With Thames International president Joel Santos as the moderator, the episode, “Food Entrepreneurship: Success Tips in the Pandemic,” went off without a hitch.
Joel Santos was joined by the individuals responsible for brands like the beloved Filipino classic “Lola Nena’s” and modern favourites like “Apéritif,” who reached acclaim and success within the industry.
The speakers went on to talk about their experiences amidst the lockdown and quarantine, and how budding entrepreneurs can thrive within the mid-pandemic business environment and cope with the new difficulties and challenges it presents.
Steffi Santana, the Chief Executive Officer of Lola Nena’s, had the following words to say: “Be innovative in terms of your product. Learn how to adjust to what’s now without losing focus so that it will not also confuse your customers”.
Despite Lola Nena’s long history, they’ve adapted to the new normal through the use of social media sites like Tiktok to show off their baked treats. From the drool-inducing Triple Cheese Donuts, to the classic Pichi-pichi, their product line really has reached the eyes – and stomachs – of many Filipinos.
Next was CSI FEELipinas’ President, Gabrielle Borromeo-Saładajczyk, who shared her thoughts about a certain business opportunity many Filipinos have been eyeing: “It’s hard to go into franchising because you have to make sure the systems are steady. You have to make sure that everything is the same quality. You cannot have one branch better than the other, it has to be the same quality for all, and it has to be the best quality.”
Being the “Culinary Scene Investigator” with the motto “We ONLY sell what we love”, Borromeo-Saładajczyk’s passion and experience certainly comes through on the CSI FEELipinas products: a curation of food from all over the Philippines, promoting the delicacies of various provinces one region at a time.
Following her was Rhea Sycip, the Executive Pastry Chef of “The Fatted Calf Farmhouse Kitchen”, a restaurant in Upland Silang, whose proximity to Tagaytay allows them to source their ingredients straight from the source: farmers.
“Brand authenticity is very important and you have to also recognize who you are and what your capability is. When you start something, your mindset is it should take you to success.” Sycip went on to say that “When you come up with a business concept, and if you believe in that concept you have to also think about where it will take you a few years from now, so you have to remain consistent and stick to that brand.”
Lastly, Karla Zulueta, the Founder and Co-founder of Apéritif and Pizzulu, shared her recipe for success: “First, branding is key. Second, a product line that is unique to the market. Seeing a gap in the market and filling that gap and making sure that the product line actually adds value to the market that you want to serve.”
This recipe has brought Zulueta great success, with Apéritif’s mouth-wateringly indulgent pastries and Pizzulu’s line of brick oven pizzas both having captured the attention of foodies everywhere.
The discussion that mixed teaching and storytelling, delivered with a casual vibe, was a hit among the participants. This allowed the participants to not only learn, but also chat, exchange business ideas and establish a network with the talented and successful entrepreneurs of this installment of Thames International’s “Setback to Comeback” webinar series.
Thames International is committed to building a new order for the world by giving talented students and entrepreneurs the tools to thrive and lead the way in a world beset by rapid change. If you’re interested in augmenting your skills and making connections with some of the brightest minds in business education today, please take a look at our future-proof undergraduate and postgraduate programs.
