Roberto Gandionco Before joining the family’s bakery business in 1985, Mr. Roberto Gandionco spent ten years as a marketing and sales professional with Union Carbide Philippines. His experience in preparing business plans and market studies for Union Carbide helped him think like an entrepreneur. When the time came for him to help expand their mom-and-pop operation, he was more than ready to assume the responsibility. Julie’s Bakeshop first delighted Cebuano consumers with their tasty and affordable products in 1981. His mother, Julia “Julie” Gandionco, set up the bakeshop to supply her canteen concessionaire business. Seeing how she was profiting more from the bakeshop than the canteens, Mrs. Gandionco opened a branch near Aznar Coliseum. When her son, Roberto, joined the business, the family already owned and operated 10 independent branches. Mr. Gandionco focused on how the family could support more branches by streamlining the business and centralizing purchases. He then established the training, marketing, and construction departments. To provide consistent quality products Mr. Gandionco decided decided to standardize the bakeshop’s recipes. When financing became an issue, the family created a sinking fund which would support bakery-wide projects. By 1987, Julie’s Bakeshop had 27 branches in Cebu. Franchising to third parties began that year. They also opened a store in Iloilo, their first outside of Cebu. The chain expanded in Visayas and Mindanao, reaching Misamis, Davao, Butuan, and Leyte. By the mid- 1990s, Julie’s Bakeshop opened its first store in Metro Manila. With stiff competition in Cebu, the Gandioncos offered full franchising support to its franchisees by establishing Julie’s Franchise Corporation, its franchising company, in 1997. Julie’s Bakeshop now claims to be the largest neighborhood bakery chain in the country with almost 500 outlets nationwide (120 branches in Manila and 230 all over Luzon). The company has its own fully operational testing facility which churns out 250 varieties of baked products. The company’s ultimate vision is to have a Julie’s Bakeshop in every town. It is targeting 250 new outlets in 2006. Under Mr. Gandionco’s leadership, the store received the 2004 Agora Award for Large-Scale Large-Scale Entrepreneurship and the 2004 Franchise Excellence Awards Special Citation for Inspiring Entrepreneurs. Gandionco was one of Entrepreneur Ma gazine’s “Entrepreneur 10” in 2003.
Edgar Sia II Edgar "Injap" Sia II is the man behind Mang Inasal, one of the fastest growing food companies in the Philippines, which has become a modern icon of the Ilonggo culinary culture. His parents gave his the nickname Injap because Sia is originally from China while Jaruda, his mother's name, is originally from Japan. Injap stands for Intsik-Japan. His parents are businesspersons and it was expected that he take up some business-related course in college. He took up Architecture instead. Sia's first taste of running a business was when he was 20 years old. It was at the Four-Season Hotel, followed by Mister Labada, a Laundromat, then Injap Color Express, a photo developing shop. All these are based in Iloilo. Then, he cooked up the idea of operating Mang Inasal, the specialty of which, is grilled chicken. It opened on December 12, 2003. Mang Inasal was instantly loved by Ilonggos. Then, it branched out to the rest of Visayas, Mindanao and Manila. Mang Inasal is well-received there, too despite the stiff competition in the grilled food business. The secret, of course is the use local herbs and spices that make the chicken taste good. The chicken is held by a bamboo stick and the rice is wrapped in bamboo leaf. Mang Inasal has 23 branches, with 10 being franchised. Sia is targeting 100 outlets by 2009. It was open for franchise in 2005. Each store employs an average of 40 people, thus generating jobs in the communities where they operate. This has become a market for local products needed by the store. Grilled chicken isn't the only fare that Mang Inasal offers. They have Sisig, Grilled Pork, Bangus, Chicken Feet, Wings, Pecho, Liver and Baticulon, Fish and Pork Sinigang, Batchoy, Bihon, Pancit Molo, Pinoy Burger, Pinoy Mirienda, Pinoy Panamis, Pinoy Pampagana, and more. After the success of Mang Inasal, Sia revived Deco's last September 2007, considered as the original batchoy. It has branches in Delgado, Robinsons Mall and Gaisano City. Sia recently received the Urban Leadership Award from the Canadian Urban Institute (CUI). This is the second holding of the Urban Leadership Awards. This honors those who have made outstanding contributions to the enhancement of the public realm and the quality of life in the Metro Iloilo-Guimaras area. There are 10 awardees from Iloilo City. They are Sia, Henry Baviera, Sonia Cadornigara, Ma. Luisa "Marissa" Segovia, Edgar Sia for individual awardees and Iloilo Dinagyang Foundation Incorporated, Iloilo Washington Commercial, Jaro Archdiocesan Social Action Center (JASAC), SM Waste Market Fair, Taytay sa Kauswagan and Callbox, for the organization awardees.
Pacita Juan Nowadays, coffee shops are one of the hottest places to hang out, but even before thecoffee house lifestyle hit the Philippines, one café has already established a name for itself. In the timethat serious coffee lovers had to get their fix at sky- high prices in hotels, Pacita “Chit” Juan, together withher friends, started the first local coffee chain that served good coffee at affordable prices. Their specialtyshop became known as Figaro.Even as a child, the youngest of eight, Juan and her siblings were taught by their father skills and values essential in becoming an entrepreneur. Even in grade school, her business inclinationwas evident as she sold chocolates to her classmates. She also got more experience working at her father'sused car business during summer break.True her upbringing, she later graduated from the University of the Philippines inDiliman with a degree in Hotel and Restaurant Management. She also joined and organized bazaarswhere she sold bags that she made, and was willing to take risks to pursue her passion.It was in 1993 that her coffee venture began when she and seven brew-loving friendsdecided to open a shop where people can enjoy good coffee in a European café ambiance. Thus Figarowas born in the form of a kiosk in Glorietta, though it was initially called The F Store. They invested inhigh-quality equipment and though they originally offered imported blends, they decided to showcase andstick to Filipino coffee.In 1994, the partners opened their first real store in Glorietta and six months later movedto a different area in the mall. Soon, they were approached by other malls and by 1996, they started joining local franchise shows. Within two years, the first Figaro franchise was opened by Fernando Go inSM Megamall.Juan's passion for coffee didn't stop there. In 1999, she established the Figaro FoundationCorporation, the company's social responsibility arm, of which she is Executive Director. The foundationaims to support the local coffee industry and promote Philippine Barako. It started projects such as Savethe Barako treeplanting and Adopt-a-Coffee-farm which was first implemented in Amadeo, Cavite.In 2001, Figaro opened its first international franchise in Hong Kong, and now it has branches in Shanghai and Dubai as well. It is also looking to set up shop in other countries.Juan co-founded the Association of Filipino Franchisers, Inc. in 2001 and was itsPresident until 2003. She became its Chairperson in 2004, and is now Chairman Emeritus.In 2002, the National Task Force on Coffee Rehabilitation was launched, and was later incorporated as the National Coffee Development Board, which she co-chairs with Nicholas Matti of Negros Coffee and Grains Co.Juan was the first president of the Specialty Coffee Association of the Philippines and isVP Finance of MD Juan Enterprises and VP Marketing and Business Development of the Board of Trustees of the League of Corporate Foundations. She is also a member of the Management Associationof the Philippines and the Women's Business Council.In 2003, Juan received the Manila Critics Circle's National Book Award for Cookbooks for Kape: A Philippine Coffee Cookbook, and in 2004, she was named Ernst & Young'sEntrepreneur of the Year in the Small Business category.Juan says that she has her people to thank for much of her success. Also very importantis market research and developing one's brand. She states that one must concentrate on one's corecompetence and stay focused on one's expertise to avoid the temptation of branching out into other things.She also encourages exploring and utilizing the wealth that can be found in the Philippines. And so,through her efforts and projects, Pacita Juan has managed to achieve not only personal success. She hasalso made a significant contribution to the local coffee industry.
reaction After graduating in college, I want to be a successful entrepreneur just like Pacita Juan. She trulymade her mark on the business scene in the Philippines. Having been able to make Figaro coffee one of t h e m o s t s u c c e s s f u l c o f f e e c h a i n s i n t h e P h i l i p p i n e s , s h e i s t r u l y a r e m a r k a b l e w o m a n . F r o m h e r biography not to limit myself with what society gives me; rather, in a fast-paced society such as ours it is but necessary to think outside the box. Her endeavors to promote Philippine coffee and educating thefarmers not only helped her business, but also helped the agrarian community and the Philippine coffeeindustry. She didn’t have to go to such lengths to earn money but she did go the extra mile in ensuringtha t h er comp any is doi ng it s p art to ens u re cor por ate soc ial re sp on si bi li ty in th e Ph il ip pi nes . To be a good entrepreneur, one must be very hardworking. To be successful, one must be patient enough. I’m nota very hardworking person and I’m definitely practicing patience. But when t he time comes, I hope to beready. I hope I can be a good entrepreneur.
