An Ateneo Graduate School of Business Advantage
Engr Jonathan Diaz whose parents are from La Union, and who currently lives in Bauan Batangas, started his grille business in a 45 sm garage in his parents house in Bauan. It is out of the way and inside a subdivision on the way to Mabini. However, he was able to attract a following from his friends former officemates. He has such a good PR and most of the divers who pass by for their dives in Mabini come back again and again.
He said it is mostly built from scraps. It made from capiz and wood of houses that were demolished and auctioned off. That is why his business model is profitable: he does not pay much for the rent and does not have large cap ex to be amortized.
He is an electrical engineer and worked before with A G & P where his father worked (his father died last year) then transferred to Petrochem plant of JG. At one point in time he wanted to leave because his co workers were leaving. However, since he is a superintendent he found it difficult to be be processed while employed. So he thought of resigning first before applying. He made a lame excuse of going on a cooking venture. So he was allowed instead to go on an extended leave.
And lo and behold, hordes flocked to his garage grill. His specialty was baby backribs. Crowds from say PSB just drove to his place; scribes and celebrity visited his place. He was even featured at Philippine Daily Inquirer.
His experience and lessons:
1. It is difficult to have a daytime job and have an enterrpise at night. You are get none or little sleep.
2. He feels his greatest contribution is giving jobs to the jobless even those who are high school graduates.
3. He knows this business, because he used to bake carrot and cheese cake while studying and did this for a sideline.
4. Many of the things have to be done by him personally. He finds it difficult to delegate because the process takes a long time, there is lack of passion and customers behave differently before the owner.
5. He becomes a sort of a celebrity. People want to be photographed with him or be with them on occasion.
6. There are 4 offers for franchising and studying it very well. He will have to set up commissary for his speciality.
7. When he had the Batangas branch, the challenge for him was the supply of baby backribs. He had to close for a day, because his supply could not cope up.
8. He uses production lingo, checklist among his staff. There is a regular monthly meeting, 5s and other things we use in factories
Paul, Jonathan, and ProfJorge
Engr Jonathan Diaz whose parents are from La Union, and who currently lives in Bauan Batangas, started his grille business in a 45 sm garage in his parents house in Bauan. It is out of the way and inside a subdivision on the way to Mabini. However, he was able to attract a following from his friends former officemates. He has such a good PR and most of the divers who pass by for their dives in Mabini come back again and again.
He said it is mostly built from scraps. It made from capiz and wood of houses that were demolished and auctioned off. That is why his business model is profitable: he does not pay much for the rent and does not have large cap ex to be amortized.
He is an electrical engineer and worked before with A G & P where his father worked (his father died last year) then transferred to Petrochem plant of JG. At one point in time he wanted to leave because his co workers were leaving. However, since he is a superintendent he found it difficult to be be processed while employed. So he thought of resigning first before applying. He made a lame excuse of going on a cooking venture. So he was allowed instead to go on an extended leave.
And lo and behold, hordes flocked to his garage grill. His specialty was baby backribs. Crowds from say PSB just drove to his place; scribes and celebrity visited his place. He was even featured at Philippine Daily Inquirer.
His experience and lessons:
1. It is difficult to have a daytime job and have an enterrpise at night. You are get none or little sleep.
2. He feels his greatest contribution is giving jobs to the jobless even those who are high school graduates.
3. He knows this business, because he used to bake carrot and cheese cake while studying and did this for a sideline.
4. Many of the things have to be done by him personally. He finds it difficult to delegate because the process takes a long time, there is lack of passion and customers behave differently before the owner.
5. He becomes a sort of a celebrity. People want to be photographed with him or be with them on occasion.
6. There are 4 offers for franchising and studying it very well. He will have to set up commissary for his speciality.
7. When he had the Batangas branch, the challenge for him was the supply of baby backribs. He had to close for a day, because his supply could not cope up.
8. He uses production lingo, checklist among his staff. There is a regular monthly meeting, 5s and other things we use in factories
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