Nursing couple thrives in barbecue business

By Cris Evert Lato
Cebu Daily News
First Posted 12:19:00 08/14/2008

Filed Under: Entrepreneurship

Cesar Suan, a registered nurse, decided to open a food grill business on October 2002 when he observed that Lapu-Lapu City lacked a “big barbecue store.”

The success of Tsibogs and Charcoal Grill in Cebu City encouraged Suan to pursue the business even though he and his wife, Grace, do not not cook that often.

With P700,000 as capital and guts, the couple opened their first store in Punta Rizal Street and named it Mactan Grill Avenue.

The couple resigned from their jobs as medical representatives to concentrate on the venture.

“We visited different restaurants and hired cooks to help us with the timpla (taste). We needed them because we don't know how to cook. True enough, after so much work, we were able to come up with the perfect mix that eventually clicked in the market,” said Suan, who is also a councilor of the municipality of Cordova in Mactan island.

The public response was overwhelming. In three months, they were able to get a return on their investment.

“Our initial goal was to get at least get 5,000 employees out of the 67,00 from MEPZ (Mactan Economic Processing Zone) to visit our store but we have surpassed that target,” he told .

The good performance of the first branch prompted Suan to open two more stores in Lapu-Lapu City and another store called Highway 101 Food Plaza in A.C. Cortes, Mandaue City.

The four stores have more than 60 employess.

All stores are doing well with the hands-on management of his wife but like any business, challenges are inevitable.

Competition

In 2006, competition from other enterprising businessmen, who put up their own grill stores, caused Suan's stores to lose at least 50 percent to 60 percent of their customers.

“All of a sudden we noticed our daily revenues were different so we decided to renovate and upgrade our store. We changed our set-up. We now have live band performances, and sell beer and other beverages to invite more people.”

When the first competitor came, Suan said they experienced low sales for two months.

“It's natural for people to try a new restaurant. What we did during those times was to upgrade. After three months, the customers came back. The same cycle, however, happens when a new grill restaurant opens,” he said.

“We didn't have many problems or challenges when we started because kusog naman gud pagsugod. The support of suppliers is there once they know that you are running a good business.”

Even with competition, Suan said they did not bring down their prices.

“We have affordable prices. Affordability means giving quality products at the right price,” he said.

Suan said ongoing research and development is a must for entrepreneurs in the food business.

He said he allocates 10 percent of the monthly revenues for store upgrades and renovations, to keep up with the dynamic needs of customers.

Starting small

The business world is not new to Suan who was exposed to small business ventures at an early age.

As a student, his father entrusted to him their piggery business, which later inspired him to enter different ventures including a grocery store, Internet cafe, sales networking and sellling cell phone accessories.

These past fruitful experiences build the values of discipline, perseverance and commitment, which he now considers “basic guiding principles” in running Mactan Grill.

The couple is directly involved in operations, even keeping their barbecue mix “strictly confidential.”

Suan said it the small but important details that an entrepreneur needs to watch closely. .

“It's tiring to run a food business because you have to ensure the freshness of the ingredients down to how your customers were served, and whether their experience in the store will make them come back,” he said.

Growth ahead

Suan said he and wife Grace tempted to seek employment abroad after seeing their batchmates there owning more than one car or a house.

But he said they also realized that they are doing well in Cebu.

“We can buy what we need and want. This business made us realize that we don't need to leave the Philippines to earn money,” he said.

The Suan’s growth plan is to open at least one store every year and have at least 10 stores by 2012.

Although they no longer practice nursing, Suan said they applied some medical practices in their business.

"I learned from my experience as a student nurse that you need to immediately report your findings of the patient. Somehow, that's the same with business. Dili mag-unya-unya. When you're in business, it's automatic that you fix things, “he said.

Like anatomy, the couple said business decisions need to be scrutinized.

“You have to know and study the business you will engage in. Have a lot of courage ,” said Suan.