Factors Paper - Cristhel Molina - Spentrep

Hi Sir,

As with the same case of the dry cooking, I have been sending my factors paper to the wrong email for the past 2 weeks. Please see factors paper below.

Regards,

Cristhel

<Please go over the syllabus well.>

Cristhel Elizabeth A. Molina                                                         January 20, 2014

SPEntrep – Individual Paper 1

Factors for Business Entrepreneurs

What factors I do/ don't posses that make/ do not make me a Business entrepreneur?

            The article written by smarta.com presents the different characteristics that make an entrepreneur. It listed 10 key factors that an entrepreneur manifests: determination, confidence, action-oriented, passion, ability to see the brighter future, people person, risk-taker, not afraid of failure, opportunity-spotter, and financial thinker. In another article written by smallbusiness.chron.com, it sites the six factors of an entrepreneur in business. It states that planning; perseverance, risk management, enthusiasm and belief, levelheaded approach, and relishing challenges are the key components in entrepreneurship. Now, which of these factors do I see in myself and which one do I lack?

Three Entrepreneurial Clans in Asia Case Study by Crissy Cruz

Three Entrepreneurial Clans in Asia Case Study by Crissy Cruz

The Case Study of the Three Entrepreneurial Clans in Asia featured 3 Family conglomerates from different Southeast Asian countries.

First there was the Raiva Siblings and Spouses of Thailand who had a restaurant and bakery empire. The Raiva’s S&P mainly focused on food related enterprises that would support their core business of managing their restaurants and bakeries. For example they ventured into developing the technology of making and distributing frozen food products in order to reduce wastage and extend the shelf life of their food products. S&P had a They also partnered and operated with well-known international food chains and brands such as Pizza Hut, Swensen’s in Thailand and Haage-Dazs Ice Cream.

The Second Family featured is Tunku Abdullah and his Royal Brood from Malaysia. Tunku Abdullah enjoyed the advantages of being a royal and had lots of connections that enabled his family to establish Melewar Corporation as one of the biggest conglomerates in Malaysia. Melewar Corporation has diverse interests that range from property development and construction, tourism, transportation, advertising, marketing and public relations, and TV broadcasting.

Finally, the Third family is Indonesia’s Ibu Mutiara Djokosoetono and the rest of his clan. Ibu Mutiara Djokosoetono established the Blue Bird group which initially featured transportation services and later expanded to non-transport services like manufacturing of engines and spare parts of their fleet vehicles in order to stretch their supply chain and resorts that are considered as passenger destinations therefore boosting their transport services business.

The Case Study rationalized the actions of these three conglomerates and discussed them according to theories of Multiplication, Subtraction and Division process in managing their businesses.

All conglomerates practiced addition and multiplying their business ventures in various manners. The Raivas have done it in a more focused and concentrated manner that supports their core business of restaurant and bakery operations. The Melewar group had a “shotgun approach” and grabbed every opportunity that seems viable. They classified their businesses into industry groups, Travel and Tourism, Insurance, Manufacturing, Shipping, Security, Property Development, and TV broadcasting.  For the Blue Bird group of Ibu Mutiara Djokosoetono, it can be noted that their businesses don’t really have market focus but instead just a common denominator. All enterprises are related to various modes of transportation and anything that supports its operations and possible expansion.

Out of the three conglomerates, the S&P group didn’t had to prune much of their collection of enterprises since they have been very conservative in their expansion activities and only choosing to add companies that would be beneficial to their original core business. However, the Melewar group’s shotgun approach had le them to encounter some failed ventures in computer manufacturing and agriculture. These two businesses required heavy R&D and complicated production process, In order to recover losses the Melewar group decided to let go of these businesses and further sell their TV broadcasting company.  The Blue Bird group also weeded out their agribusiness which is a far-fetched business concept from their transportation related businesses. This only goes to show the importance of venturing into enterprises that are outside of the organization’s core competencies and other strengths.

As a conglomerate ran by families, the different companies had their own styles of management that involved immediate family members.  Expanding the business was done not only to ensure further income and growth for the company but also to make sure there is enough to divide among family members. It provides opportunities for everyone to participate, pass on the legacy and perform specific areas of responsibility.

With all these in mind, which among the three families has exercised the best strategies in expanding their businesses. I admire the Raiva’s S&P group in sticking to what they do best and building the foundation of their business empire based on the requirements or what compliments their bakery and restaurant business. This shows an example of good personal mastery. The Melewar and the Blue Bird group took a different route and expanded their business with investments in fields not part of the same market. Not all the risks they took paid off and some enterprises had to be cut. Those failures do not merit a conclusion that Raiva’s S&P group made better management decisions. I believe that entrepreneurship is about taking risks. Melewar and the Blue Bird Group grabbed opportunities and made the most out of them.  The failures that they encountered were just bumps on the road and what’s important was they knew how to let go of the things that operated below their expectations. Again, this is another example of self-mastery. We learn by knowing ourselves and by the mistakes that we have done.

In the Philippines, it is evident among the big conglomerates made up by the Sy’s, Gokongwei’s and the Tan’s that their interests are all diverse but in a way related to one another. It is not imperative for conglomerate to just stick to one core business as long as they are able to manage well their enterprises and are adding to the over all profitability of the group. Diversification can also protect the company in losing a lot of resources once one of the industries collapses. A diversified conglomerate would give them power and control over more markets. In return, these interests will pay off by opening new doors and opportunities for them to grown as a conglomerate and be one step ahead of competition.

Food Trip Report - Jenny Liquete

Food Tents in A-Venue

Our first stop for the night is at the open area of A-Venue. It has the same 'food market' business concept as any Banchetto: 1) it has low cost (open parking, tents, monoblock chairs, plastic tables, limited space and lighting), 2) offers a variety of affordable, quick-to-serve meals and desserts, and 3) it is only available at night. Its low price and nightshift schedule target young professionals especially call center employees. Because of its popularity and creative 'food market' approach, even those who are not young professionals or call center agents go and eat there.

  

In comparison to typical food establishments, the food tents in A-Venue (and other Banchetto-type food bazaars) have a very unique approach to dining. Its two major differences from the usual food establishments are its ragged location/setup and its nightshift schedule. While the typical food establishments do their best to improve the comfort, convenience and satisfaction of its customers, the food tents in A-Venue (and other Banchetto-type food bazaars) are located in open parking areas with only tables and chairs to accommodate the customers. Although it does not give the same comfort as the typical food establishment, it exudes a unique feeling which positively puts the customers out of their comfort zone.

Its nightshift schedule also differentiates itself from the typical food establishments because the latter strictly closes at around 9-10 PM. Food bazaars, on the other hand, have just opened at this time. Employees who have a nightshift schedule would rather go there instead of the usual limited 24/7 stores (ex. McDo, Jollibee, 7-Eleven) because it has food variety. Its unique schedule also makes people view it as a 'food trip' or a happening unlike the typical food establishments where people dine because they need to eat.

These kinds of experiences give the food tents in A-Venue (and other Banchetto-type food bazaars) an advantage because people find it exciting. They love to experience something new and different.

The food tents in A-Venue, unfortunately, have very low differentiation when compared to other Banchetto-type food bazaars. They have the same layout, setup, tables, chairs, and even the menu and vendors. What I saw and experienced during the food trip are also the same during the times I ate at other food markets (Libis and Technohub). All of them have isaw, barbeque, grilled seafood, empanada, sausages, and baked desserts. In addition, there are some food tents in the same location that sell exactly the same food at the same price. During the food trip, there are more than three vendors that sell isaw, pork barbeque and other kinds of grilled dish. What differentiated one stall from another are its presentation of the dishes and impact of the vendor. I noticed that cleanliness, volume and impact of the vendor are three major factors that we consider when choosing which stall to buy from. We buy from the stall that has dishes which look clean and full. We also go back to the stall whose vendor has made a positive impression on us.

Because of the similarity in the products, the management of the food market should streamline their vendors so that there will not be any duplication in the products. It is confusing for the customers and the space can be used for a different product. This will significantly improve the experience of its customers.

If there is one thing that would differentiate A-Venue from other Banchetto-type food bazaars, it would be the live band. Unlike most of the food bazaars, A-Venue provides entertainment for its customers and it works because during our food trip, there are many customers who went there to unwind and have fun.

In terms of its delivery to the customers, the service ends once the customer pays for the food. This is understandable because we do not pay for any service charge. The serving process is also quick which is good because it is more convenient for the customers.

The food stalls that we have bought from are those that sold isaw, vegetable kebab, and regular empanada. The only innovation that I can observe is from the isaw and vegetable kebab stall. It has vegetables in its menu which are cooked in a unique way – as kebabs. Even though grilled is the staple cooking method in this stall, it found an innovative way to use it to their advantage. They were able to use this method to create a different kind of vegetable dish.

Given the volume of people who were eating that night, I can say that the business/food stall is still a success. However, it is already in the stagnant stage. There are only few things that differentiate one food stall from another. Soon, if the variety in food does not improve, less and less people will eat there. It will become another one of the typical food establishments that cannot provide any excitement or satisfaction to its customers. It is important for the vendors to continuously change and improve their menu and stores.

Dona Dona Korean BBQ Restaurant

Next stop is Dona Dona Korean BBQ restaurant. Its business concept can be summed up into three words – authentic Korean restaurant. It offers authentic Korean dishes and experience to its customers. Upon entrance on the establishment, the guard welcomed us with a Korean greeting. We then chose from a menu that was filled with authentic Korean dishes. Appetizers came next and, yes, they are still authentic Korean. Similar to how it is served in Korea, there was an almost endless supply of Korean appetizers in small servings. The main dish followed and we had a first-hand experience in the Korean method of cooking and serving the dishes. To top it all off, we were entertained by the owner who is Korean also.

Its differentiation from other Korean restaurants is its authenticity. There are already many Korean restaurants established in Manila but only few provide a complete and authentic Korean experience. It could have greatly improved the experience, however, if the staff are Koreans also. All of the hairstylists of Tony and Jackey salon, for example, are all Korean. This adds to the whole Korean experience. In addition, the restaurant must redesign its look outside to differentiate itself among the sea of Korean restaurants within the same vicinity. If it was not the first Korean restaurant we have passed, we might not have eaten there because there is nothing catchy about its look or name.

The service of the restaurant, from entrance to exit, was good. The staff and the owner were attentive to our requests and they were able to provide the food within a reasonable time. They helped us cook and serve the food. The dining experience could still be improved by adding vents on top of the grillers like those in Bulgogi Garden Restaurant. When the meat was already being cooked, it was uncomfortably hot for us, especially those near the grills, and it reduced our satisfaction. It was also evident that the restaurant was not frequently maintained even though the prices in the menu suggest that it has budget to maintain the restaurant. Since we are paying a high price for the food and the experience, we are expecting the restaurant to always maintain its establishment.

Unfortunately, there isn't anything new or innovative in this restaurant aside from the personal interaction of its hospitable owner to our class. It would be better if they innovate further by incorporating more Korean culture to this restaurant such as popular Korean songs and Korean paintings.

Aside from these, I can say that the restaurant is successful. Although it has several areas to improve on, there were still many good things in the restaurant. First, there were several customers who were also dining despite its expensive price. Second, the food we ordered tasted delicious especially the marinated meat. Third, the servings were sufficient enough to satisfy our hunger. Lastly, the customer service was excellent.

Goldilocks Bakeshop

Our last stop is for drinks and desserts at Goldilocks. Its business concept is to provide affordable but delicious, since it caters to the Filipino tastes, desserts and take-out meals for those who are on the go. This is evident on the lack of chairs and tables as well as the limited space of the store. In addition to these, only desserts were displayed in the store and meals that are already in packages were being sold.

This is different from other restaurants because its main products are desserts. The to-go meals are just minor products of the store. Usually, meals are the main attraction while desserts are the options. Another differentiation is its to-go concept. It is mainly for those who need to quickly buy cakes for an event or those who need quick-cook meals.

Unfortunately for the store, our class was persistent in eating our cakes there. We also had a long list of orders because we were a large group. It took the cashier and the staff a while before they can finalize our purchases and serve us the cakes. In addition, although its concept is to-go, the staff processed our orders and moved slowly. It almost defeats the purpose of the store which supposedly caters to customers who are in a hurry. The store was not also flexible enough to meet our group's needs. They did not suggest on how we can eat the cakes inside/outside the store and they did not even provide plates even though they have already seen the size of our group. They should have been proactive enough to think ahead for their customers.

Its to-go concept and desserts as the main product are the two innovations of the store. There are limited stores that have these features. Usually, there is a dine-in section in the store. This is a good strategy to get those who are pressed in time because it should already guarantee that there will not be a long queue.

During the food trip, I was not able to see any other customers aside from our group. This may be because of the time since it was already past 8 in the evening when we arrived at the store. Those who needed to buy a cake for an occasion must have already bought earlier while those who needed the to-go meals must have already eaten their dinner. In my opinion, the business has a high probability of being successful because there really is a market for those who urgently need cakes and desserts for occasions and there is also a market for those who need an affordable quick-cook/microwaveable meal. Although the store is located outside the mall, given the limited time of the market, they would not be able to go around the mall and search for a cake or a to-go meal. However, to maintain and improve the customer satisfaction, the store should still learn how to adapt to another market, like our group, who is persistent in dining in because they cannot just ignore these situations. <good report - JUS>

Food Trip Paper by Evan Uy - Sentrep

Evan Uy
S100056

Eating and cooking have a very special place in my heart. Ever since I was a young kid I have been
interested in consuming and making food. My mother even enrolled me in summer cooking classes back
when I was in grade school. With those early experiences in the food world, I believe that my taste buds
have been honed well enough.

The Food Bazaar

Last meeting, we embarked on a food trip along Makati Avenue and A.Venue mall. I live in the northern
side of the Metro so going on a food trip in Makati is something I got excited about. Our first stop was
the food bazaar at the open parking space of A.Venue mall. There were lots of interesting eats there
however there were also some dull and unattractive choices. Typical mouth-watering “ihaw-ihaw” like
assorted BBQs were on display to be grilled upon order. The grilling process created appetizing fumes
which made everyone in the place crave for BBQs.

Fiesta-themed Food Bazaar at A.Venue Mall

Just like everyone, the class ordered assorted BBQs – Chicken Isaw, Pork Isaw and Vegetable BBQ. The
isaw tasted ok, nothing remarkable but the price is on the expensive side but still acceptable since
they are leasing out a stall in the mall’s premises. The vegetable BBQ, which consisted of 2 slices each
of bell peppers, red onions and carrots, was a good idea but the execution and actual product was
unsatisfactory. First, the serving was small. I know bell peppers are expensive but those little ones are
not expensive at all. I go to wet markets and our “suki” just gives out free bell peppers. Those BIG (and
branded) bell peppers like the one brought to class by sir Jorge are the expensive kind. Secondly, it

Assorted BBQs

wasn’t cooked very well or wasn't even cooked at all. Eating raw bell pepper and carrots is fine with me
but lightly cooking it is better. A generous slice of red onion, however, when eaten raw really gives a
sharp sting to the point of making one cry. Lastly, the roasted, grilled or BBQ flavor I was expecting was
not there; it was very plain.

I would like to recommend that they use white onion instead of red onion since white onion is not as
sharp when eaten raw. Another suggestion is to marinade or dip the vegetable BBQ in BBQ sauce first
before cooking to give it an extra kick. Grilling the vegetable BBQ well might also give it more flavor and
smoky taste, a perfect complement to the sweetness of the vegetables and the savory flavor of the BBQ
sauce.

Roasted Veggies and Roasted Garlic

Another appetizer we had was Ilocos enpanada which is a fried pastry with vegetable, longganisa
and egg mixture filling. The empanada was good - crispy and hot. The lady cooking and serving the
empanadas was also entertaining and always giving out smile to everyone.

The whole class also had Gulaman drink along with our appetizers. The drink was bland and only had
a few small bits of gulaman, very frustrating to drink. The vendors should regularly taste their items
especially the local refreshments since the ice dilutes the flavor when it melts.

Aside from the food we had in the food bazaar, I saw some interesting finds there. What really caught
my attention amongst all stalls were the healthy Falafel and Pinoy Peri-Peri. Some of my classmates
and I tried the Flafel, a middle-eastern fried vegetable balls. It was made from scratch right there so
you could really see that it’s fresh. It tasted great, a healthier alternative to other fried foods. For 55
pesos you get 5 small balls, a bit expensive but like the others it’s still acceptable for me since they’re

Ilocos Empanada cooked on the spot

leasing a mall space. The Pinoy Peri-Peri, on the other hand, was also cooked on the spot. Peri-Peri is
the Portuguese counterpart of Inasal, grilled Chicken or any other meat marinated in various spices and
herbs. It’s displayed in a chafing dish with the marinade. My only comment against it is that instead of
grilling the Peri-Peri BBQ, it was pan-fried. I wasn’t able to taste it as the cooking time is long. I will try to
drop by their stall next time to taste their unique offering.

Healthy and delicious Falafel also cooked on the spot

The food bazaar was aimed to appeal to young professionals, students and people living nearby who
want quick and affordable meals; the bazaar offered a wide range of food items with prices friendly to
students, yuppies and alike. It is a place where the mentioned target market can go to everyday since
choices are not limited unlike in restaurants. Since it is located in an open parking space surrounded by
high-rise buildings, ventilation can be an issue once summer starts.

Traditional Pinoy meals – Bagnet, Tokwa’t Baboy

Fresh from Korea

Our second stop is a Korean restaurant named Donna-Donna a few minutes walk from the A.venue mall.
It’s owned by a Korean family who immigrated in the Philippines 5 years ago. Upon arriving here in the
Philippines, the mother of the family establishes the restaurant while her son studies and tries to help
the new family business. What’s good is that the mother and son are really hands on in managing their
restaurant. The mother even served and cooked our food which really made us feel welcomed. The son
is the cashier of the restaurant.

Dona Dona Korean BBQ Restaurant

The food is tasty but the serving sizes are small. Prices of the food are also quite expensive considering
the serving size and the ambiance of the restaurant. The three biggest factors in the success of any
restaurant are food, ambiance and service.

Self-cook Korean BBQ (the owner cooked for us instead)

Food was not as spicy as other Korean restaurants, just right for us! Delicious!

I think Donna-Donna’s service is outstanding and the food is great although there’s still room for
improvement. Their current weakest point is the ambiance and atmosphere of their restaurant. The
lighting was not enough or the temperature of the lights is not ideal for restaurants. They could either
brighten up their restaurant or make the light temperature warmer to create a fine dining-like mood.

Not so attractive interior design

Their utensils were also not matching. I have nothing against old and mismatched spoon and fork but for
a restaurant charging a base price of 300 pesos for a meal, I expect more than that. The interior design
was also half-baked. There’s a nice accent wall showing a Korean inspired design but the other half of

Mismatched and old utensils

The target markets of the Donna-Donna are Korean tourists and immigrant and social classes A and B.
Dining here really costs a hefty sum of money so yuppies and students are rarely seen dining in Donna-
Donna.

Korean inspired design in one side of the restaurant

The Sweet Ending

We went back to A.venue mall for some after-meal coffee and sweets. We ordered two cakes from
Goldilocks– chocolate mousse and chocolate cherry torte. I ordered Milo since it is the only available

decaf hot beverage. The Goldilocks store we went to was only a take-out store without any dine-in
facility. Fortunately, the establishment beside it, Domino’s Pizza, was a sister company so they allowed
us to use their tables and chairs.

The cakes tasted just as what I had expected them to be– spongy and sweet. Since the cake was spongy,
it was light and easy to eat; it wasn’t overpowering. The sweet cream-based filling was artificially
flavored but was still delectable. The cakes were not really gourmet choices but for its price tag, it’s not
bad at all. It’s a comfort food you can eat any time of the day.

Sweet ending at Goldilocks take-out store in A.venue mall.

As the biggest bakery in the country, Goldilocks targets a very vast market – from classes A to D, kids to
the elders, professionals to home makers and so on. They have a wide range of food items, from cakes
to assorted Filipino pastries to instant Filipino meals like dinuguan and lechon paksiw. The interior of
the take-out store in A.venue is very refreshing to my eyes. The modern interior design is brightly lit
with accents of pastel blue and yellow colors. Quality of the food items are consistent with every other
branches I’ve visited so far.  <very critical and observant;  detailed>

A Venue, Venue of the Food Trip of Sentrep

PHL   March 5, 2013

Lea, our class secretary, texted me last night the details of the food trip for the Sentrep Class today:

Where:    A Venue Mall  (at B. Valdez) near Makati Avenue;  in front of Goldilocks

When:    6 PM

How much:   PHP 500.

What:   Korean Food, Persian/Jew, and other type of food.

Here is the Google map:




View Larger Map

Group Creative Activities - Preparing Menu and 2 Dishes

                                 After the pitch;  food tasting and dinner

AGSB, Ateneo Professional School, de la Costa Campus.  January 15, 2013.  The MBA Standard Sentrep class had did cooking/food preparation exercise for one hour as part of Group Creative Exercise.  It was a graded exercise, and Ms Athens Cruz, one of the students was chosen as the judge to choose the best group.

The exercise involved the professor bringing in two major ingredients:    bell pepper and strawberries.  It is the challenge for the groups to come up with two dishes:   one sour and one sweet that match the two major ingredients.  This was announced before hand and the students could bring utensils and other ingredients to complete the two dishes.

After wards they made the pitches (to sell the food to their classmates) by 8 o clock and thereafter, to taste and eat their creation (free dinner)

Why was this done?

l.  There is no fab lab or 3d printer to practice product design;   (we did it earlier with trash)
2.  Food is the biggest consumption in the society;  no one may go wrong with food business;
3.  Food preparation techniques/strategies could be endless
4.  Almost everybody, man or woman would know how to cook;   so practicing innovation and creativity via this exercise is easy

                                  Ingredients from the professor:  bell pepper dn strawberries

                                  Startting to prepare:   Cams, Arlo and Jenlos group

                             Evan, Nelle and JPs group;  they brought silverware

                              Joseph, Alvin and Jaypee were the most resourceful

                                The judge - Athens observing process and food preparation

                                   Nelle observes as Evan prepares the paella con chili

                                 Alvin, Jaypee, Joseph and Crissy

                                        JP thinking of next step

                                   Ice cream and strawberries (they bought their own!)

                                 The dish look delicious and tasty

                  Athens about to taste one of the dishes (the ice cream would melt)

The Sentrep Class with Guest entrepreneurs

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