00:00 At his day job, he manages the Lechon Manok business.
00:07 It's hard but he can do it.
00:10 Let's find out his business story here in Negosyo Tayo.
00:14 Lechon is a word from Spanish, which means milk.
00:21 It's because of the milky color of the meat and its taste.
00:24 That's why we visited a Lechon business to find out their secret to a successful business.
00:32 We have with us Mr. Gino Ilagan.
00:41 Alright, to start off, how did you start with your business?
00:44 Actually, this is a product of our love for our family.
00:48 We eat outside.
00:50 Personally, my favorite is Lechon Manok since I was a kid.
00:54 You've mentioned to me a while ago during off-cam that you've been in the business for 7 years now.
01:00 And the pandemic greatly affected the business.
01:04 So can you tell us more about this?
01:06 We didn't close down because we thought that our colleagues would lose their livelihood.
01:14 We are innovative, that's why we push through social media.
01:20 We are looking for support from our acquaintances so that we can have orders.
01:25 Even if it's just one chicken per day, we are happy with that.
01:29 So besides, you've mentioned about the struggle during the pandemic.
01:32 Besides the pandemic, what are the struggles or the problems in a business that you can share with us?
01:38 For me, the biggest and the one that everyone can feel is the volatility of the price of ingredients.
01:48 Because when we started, compared to the price of chicken, pork, and ricados,
01:55 it was already far away 5 or 6 years ago.
01:59 So now, we feel that the challenge is for you to maintain your prices.
02:05 So that our paroquians, our customers, will still come back to our food.
02:15 Would you recommend other people, aspiring entrepreneurs to do the same business?
02:22 What can you advise them?
02:24 Well, aside from financial capital, you must really have the passion.
02:32 Money, if you have a lot of friends, you can pull your money to put up something like this.
02:41 It's easy.
02:42 But everyday operations, managing from the stocks, from marketing, especially when it's a small business,
02:52 it's all up to you.
02:54 It's all up to you.
02:55 So, when you're juggling a day job and handling a business, it's really challenging.
03:04 But that's it.
03:05 You really need to be committed and dedicated.
03:08 Alright, so any lessons that you have learned all throughout your business journey that you would like to share with our viewers?
03:15 Maybe systems. Especially in the food business, you really have to have a very strong system that everyone can abide to.
03:28 Because that's where we can gauge what are the fast moving items, what are the products that are profitable.
03:40 And that's where you can learn the details of the business, if you can tweak it to improve it.
03:47 And then, leave what you need to be removed.
03:52 No matter how much you know or how much you think you know, there are still information that we should know.
04:06 They say, there's always room for improvement.
04:10 That's what Mr. Gino Ilagan shared with us.
04:14 We'll talk about new business stories and business tips next time, my fellow businessmen.
04:19 So, let's go! Let's do business!
04:22 [Music]
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