00:00First is Siesta and then second is Ola by Siesta.
00:03Siesta started from like a neighborhood cafe
00:07and it's a friendly vibe where like students come together
00:12but Ola is something different.
00:15We put all our brains, all our research here
00:19because we want something that serves people in a different way.
00:25Hence, a horchata tasting flight.
00:27If Siesta is really just about, we serve horchata on the fly,
00:33here naman in Ola by Siesta,
00:36it's really a concept space where we serve,
00:40you'll be able to know the different types of horchata.
00:45It's really good for those who don't know horchata.
00:47You'll be able to see the different types of horchata
00:51from different regions, from different countries.
00:54So it's something exciting.
00:56It's quite unique because it's the first horchata tasting.
01:02Based on my research, based on what we've seen,
01:06it's one of its kind.
01:08It's very unique.
01:09I think it might be the first of its kind in the country.
01:13The concept started based on our love of horchata.
01:18And we just really want to, because horchata has been in the sidelines,
01:23and we really want it to be a main character this time.
01:27So, I mean, has anyone ever tried a horchata tasting flight, right?
01:33Something different.
01:35We want, because we're actually a rice country.
01:38So, we want to be able to serve, and we have black rice, and red rice, and white rice.
01:45We want to be able to curate and have something different.
01:49We actually want to represent the country in terms of horchata also.
01:55The reason why I really love horchata, because I'm not a coffee drinker that much.
02:01I have acidity, like, I really palpitate a lot.
02:05That's why I needed an alternative, hence the horchata.
02:10And that's why I grew.
02:14I really loved horchata, because that's when I'm more relaxed,
02:18and it helps me refresh and rejuvenate every time I drink horchata.
02:24We have five horchata variations, and one surprise dessert.
02:29Everything horchata-based, for example, we have horchata de chufa.
02:34It's actually good for the gut.
02:37It's something different.
02:39It came from Spain.
02:41Like, a different type of horchata naman, a different take on horchata.
02:45So, we saw to it that there's, you know, something healthy,
02:52a healthy alternative also for people to try.
02:56Personally, it's really more of just do what you love.
03:01Like, everything will come into place as long as you're really consistent,
03:05and you put your mind to it.
03:07You put your heart, you put your soul, you put your, like, 500%.
03:10Like, if you're going to go into something, do it with all your heart.
03:16Don't just, don't be half-baked, or don't be 50%.
03:20Just be consistent at it.
03:22It might not boom now, but, you know, eventually it will.
03:26Of course, the industry will always be difficult,
03:29but, you know, you just have to be strong enough and be consistent,
03:34and you always have to remember why you're doing it.
03:38Like, why are you doing it?
03:40Is it, you know, something that you love?
03:42Is it something that you're passionate about?
03:45Don't think about the money first,
03:47because the money will come as long as, you know,
03:51if the item or the product is beautiful,
03:54if it's something that is enjoyable,
03:57then, you know, the money will come.
03:58Of course, as a business, there's always money involved, profit.
04:04But me, personally,
04:08when I jumped into, for example, horchata making,
04:12it was really the love for horchata that I was very passionate about.
04:16A lot of trial and error.
04:19Nothing will always be perfect.
04:21So what I did is, I just,
04:25even if it wasn't perfect,
04:26like, even if it was imperfect,
04:30like, okay, let's do it.
04:32And then, let's learn the ropes moving forward.
04:35Because even me,
04:37even if I went to a business school also,
04:41part of my background,
04:42you will never know, like, really,
04:45the actual,
04:47when you're already executing a business,
04:50there will be so many things that you'll learn,
04:52you'll experience,
04:53that is not part of the business school,
04:56or not part of the theoretical things that you know of, right?
05:00So as much as possible,
05:02you don't, it doesn't have to be perfect.
05:04You just have to start.
05:05My course in college was really marketing,
05:08but I went to business school in AAM,
05:11Asian Institute of Management.
05:13So I did my MBA there.
05:15And I also did a course abroad.
05:19So, also related to business.
05:23I guess I really liked reading case studies growing up.
05:26And after, actually, after business school,
05:29I didn't want to do business anymore.
05:32I just really,
05:33the reason why I made horchata
05:34is because I was an agency girly.
05:37Every time after a meeting,
05:39I would make horchata.
05:41So it's my way of coffee.
05:44Like, I drink it,
05:45because, you know,
05:46as an agency girly back then,
05:49I would, like,
05:51I would always be on my laptop,
05:53and I needed, like, a five-minute break.
05:55That's why it was called siesta,
05:56because it was my five-minute break for me.
06:00Ola came from Paola, actually.
06:02But it's really more of a hello.
06:03So when we, in siesta,
06:06we say Ola as a hello or, like,
06:09a hi to customers.
06:10So that's why we named it Ola.
06:13It's really more of,
06:14okay, this is a hello.
06:16This is a new concept.
06:18For those inspiring entrepreneurs,
06:22number one,
06:23you just have to really know
06:25what you want to do,
06:26what's your purpose,
06:27and, of course,
06:31like, the time and effort
06:33that you must put on it.
06:35Second is really consistency.
06:37Just be consistent,
06:39and keep innovating.
06:42And then third would be
06:44just don't lose hope.
06:46Really, that's it.
06:48Don't lose hope.
06:49Like, even if,
06:52what do you call this?
06:54Like, there will always be time
06:56that you'll be discouraged.
06:59But, you know,
07:00there's always something
07:01to look forward to
07:02at the end of the day.
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