Financial Adviser: 5 Business Lessons Everyone Can Learn from the ‘Avocado Queen’ Czarina Sevilla, Founder and CEO of Avocadoria
Czarina Sevilla’s path to entrepreneurship was far from straightforward. Born into a family with financial constraints, she could only complete a two-year vocational course in hotel services, unable to afford a full college education.
Despite this, her resilience and determination secured her a job as a kitchen helper at a four-star hotel in Ortigas after graduating in 2013. There, she began learning baking and pastry skills, laying the foundation for her future success.
After two years, her head chef recognized her potential and advised her to move to a restaurant for faster career progression. Taking this advice to heart, Sevilla joined the pastry section of a well-known buffet restaurant.
Over the next seven years, she honed her skills and earned several promotions, eventually rising to a managerial position by 2018. However, her passion for pastry and baking led her to a pivotal decision—she resigned from her job and invested her wedding savings into starting her own pastry business.
Unfortunately, Sevilla’s first venture into the pastry business failed, leaving her jobless and without savings. Disheartened, she wandered through a mall and observed the popularity of mango desserts. This observation sparked a new idea: replicating these popular mango products using avocados.
Inspired, she borrowed money from her sister and opened her first kiosk, Avocadoria.ph, in Pasig in February 2019. The business quickly gained traction as long lines of customers became a common sight during the first month. Recognizing the potential of her brand, Sevilla began selling franchises immediately and the response was overwhelming with over 100 franchises sold in three months.
Today, Avocadoria.ph is the fastest-growing avocado dessert company in the Philippines, boasting almost 200 outlets nationwide. Avocadoria's growing popularity has allowed Sevilla to expand internationally, establishing two outlets in Singapore. From being jobless and penniless just five years ago, Sevilla now runs a multimillion-peso avocado franchise business.
Sevilla’s entrepreneurial journey didn’t stop with Avocadoria.ph. She has since launched four restaurants under the brand Taste of Cza Cza Cza, located in various SM malls, a donut kiosk brand, and a skincare company producing avocado-based lotions. Each venture showcases her ability to diversify and innovate within the market.
How did Sevilla demonstrate resilience in overcoming the financial challenges she faced early in her career? What innovative strategies did Sevilla employ to turn her initial business failures into opportunities for success?
Here are the five business lessons everyone can learn from Czarina Sevilla, founder and CEO of Avocadoria:
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1| Know how to overcome financial struggles to achieve your dreams
Overcoming financial constraints develop essential traits and skills necessary for success. It encourages resourcefulness, promoting innovative problem-solving and efficient use of limited resources. This process builds resilience, helping entrepreneurs withstand setbacks and persist toward their goals.
Additionally, it also promotes financial discipline and strategic planning, which are important for long-term business sustainability. By conquering financial hurdles, aspiring entrepreneurs can achieve a sense of accomplishment and independence.
Despite financial constraints that limited her to a two-year vocational course in Hotel and Restaurant Services, Sevilla was determined to pursue her passion. Supported by her uncle, she managed to complete her studies and secured a job as a kitchen helper at a hotel.
Sevilla followed her supervisor's advice to transition to a restaurant, where she could refine her pastry skills and earn multiple promotions. During this period, she demonstrated resourcefulness and her ability to adapt within her financial constraints by supplementing her income through the sale of homemade pastries.
Sevilla’s commitment to continuous learning drove her to save money for further pastry education, even after receiving promotions. Dissatisfied with purely managerial roles, she resigned and started her own pastry business, using savings intended for her wedding. Although her first venture failed, her resilience shone through as she continued making and selling homemade pastries, eventually securing bulk orders.
“Nag-graduate ako ng two-year course ng hotel and restaurant services kasi we didn’t have enough money para ma-sustain, so pinag-aral ako ng kapatid ng nanay ko, yung uncle ko,” she says. “Kasi noong high school ako hindi ko alam na makakapag-aral ako ng college.
“Because walang pampa-aral yung magulang namin, sabay-sabay kami eh. Kasi nag-aaral yung ate ko, nag-aaral rin yung kuya ko, so ako ang ineexpect ko is, okay, mag-give way muna kasi uunahin muna sina ate saka si kuya. Then my uncle told me, ‘Cha, pag-aaralin kita ng college sabi nya basta mag-aral ka ng mabuti tapos pagka-graduate mo mag-trabaho ka sa abroad.’ Yun ang nag sink-in sa akin.
“Noong nagtrabaho na ako, nag-start ako sa pinaka mababang position ng kusina as pastry or kitchen helper, yun yung term sa pinaka mababang posisyon sa hotel. Then sabi nung boss ko before sa hotel—bunso kasi tawag sakin because I was the youngest staff sa kitchen during that time at 18 years old—sabi nya sa akin, nung ino-observe nya siguro ako, sabi nya ‘may potential kang maging magaling na pastry chef.’
“And then sabi nya sakin, ‘labas ka ng hotel kasi dito sa hotel mag-aantay ka pa ng mga magre-retire bago ka ma-regular so sayang naman yung talent mo kung ganito lang yung nae-earn mo.’ Ngayon merong hiring na restaurant sabi nya, ‘i-try mo mag-apply dun.’
“Nung nag-apply ako dun sa restaurant na iyon, luckily I was hired. Habang nagta-trabaho ako noon sa restaurant, gumagawa rin ako ng mga paninda ko na cakes, mga loaf breads, mga ganyan sa bahay, binebenta ko kapag sweldo para may pambayad sila. Nag-invest ako ng gamit ko sa bahay para meron akong extra income.
“I worked there sa restaurant for five more years. Tuloy-tuloy ang promotion ko nun; twice ako na-promote nun eh. Nung na-promote na ako, I decided na mag-ipon ng pera kasi gusto kong mag-aral ulit ng pastry, so sabi ko parang iniisip ko kasi ano kaya yung mga hindi ko pa natutunan? Kasi yung natutunan ko more on from the experience lang eh. Kasi iba pa rin naman pag nag-aral ka diba? Yung nag-aral na ako prinomote ako ulit.
“Pero nung na-promote na ulit ako nun, hindi na ko naging masaya kasi ang ginagawa ko nun was monitoring and budgeting na lang, tapos checking the line. Hindi ako naging happy kasi ang gusto ko gumagawa ako ng cake. Hindi na ko pwedeng mag-work sa kitchen kasi hindi na nila ako ina-allow kaya one time nag-resign ako.
“Kinausap ko si Marvin, yung boyfriend ko, sabi ko, ‘Nag-resign na ko, mag-business na lang tayo.’ Sabi ko kasi may ipon kami, yung ipon namin dapat pampakasal namin. Eh ‘binisness’ muna. Gusto ko magkaroon ng maliit na pastry school kasi gusto ko magturo kaso hindi natuloy kasi ang daming problema, pero gumastos na ako sa paggawa ng shop kaya nalugi. Walang bumalik.
“Umiyak ako as in ilang araw din kasi naubos yung savings ko. I gave up my job and now I don’t have money anymore. Sabi ko everything happens for a reason, tinuloy ko yung mga homemade pastries ko and nakakuha naman ako ng mga clients na bulk orders.”
2| Know how to identify and leverage emerging market trends
Identifying emerging trends enables businesses to maintain a competitive edge by offering innovative products or services that align with evolving customer needs. Leveraging these trends enhances customer satisfaction through timely and relevant offerings, promoting increased loyalty and repeat business.
Additionally, capitalizing on new trends can unlock new market segments and revenue streams, facilitating business growth and diversification. By staying attuned to market developments, businesses can adapt, expand, and thrive in a dynamic marketplace.
Sevilla demonstrated her knack for identifying market opportunities when she noticed the growing trend of mango desserts. Rather than simply following the trend, she innovated by envisioning a similar concept using avocados. By spotting this gap and acting on it, she positioned herself ahead of competitors who were focused solely on mango-based products.
Unlike many competitors who used powdered ingredients, Sevilla developed a natural avocado ice cream made from 100 percent real avocados. This commitment to quality and authenticity provided her business with a unique selling proposition, distinguishing her products in a crowded market and appealing to health-conscious consumers.
When faced with the challenge of avocados being seasonal, Sevilla conducted thorough research and found a supplier who could provide them year-round. This proactive approach ensured a steady supply of her main ingredient, allowing her to maintain consistent product availability and quality, which is crucial for customer retention and business sustainability.
“Yung time na yun, merong mango craze,” Sevilla says. “Nakikita ko yung mga stores na mango. Na-inspire ako sa kanya, sabi ko nun, ‘Bakit ganon? Pinipilahan sya pero hindi naman ako masyadong nasasarapan and at the same time I knew that the ice cream they are using is made from powder.’ So papaano pa kung ginawa ko yung avocado ice cream ko na totoong avocado talaga? It's not made from powder, it's made from 100 percent natural avocado.
“Naisip ko walang avocado na concept dito sa atin so alam ko magki-click ito, so sabi ko sa ate ko ‘Ate, may business ako gustong gawin, avocado concept.’ Tapos tinanong nya, ano to? Sabi nya, ‘di ba ang avocado seasonal? Paano mo yun iko-continue kung seasonal lang sya?
“Pero pinahiram nya ako ng P150,000 kahit hindi pa sya naniniwala sa ‘kin, pero talagang inaral ko yung avocado. Nagpunta kami ng different palengke, nag-check ako ng mga group ng mga suppliers ng avocado tapos lahat ng sinasabi nila seasonal ang avocado. Sa sampung pinagtanungan namin ng suppliers, isa lang ang nagsabing whole year round ang avocado.
“Then doon nag-umpisa na magkaroon ako ng clear vision na iko-continue ko tong avocado concept. Ang bebenta ko ay avocado dream. It is an ice cream na nakalagay sa balat ng avocado. Meron akong maliit na machine. Bumili ako nun, parang secondhand yata yung binili ko, tapos apat lang yung menu namin noon kasi nung chef pa lang ako nun, may mga recipes na ko na ginawa na avocado ice cream talaga. Bumili rin ako ng maliit na freezer tapos maliit na mixer na pang ice cream talaga.
“Noong February 2019, I opened yung first store. Nag-open ako noon sa may Pasig, but I consider it still as Marikina kasi isang tawid lang eh. Naka-pwesto sya outside ng mall, sa may gilid ng LRT station. Maliit lang, mga three square meters lang yun.
“Yung nag-open, ako lang tao saka yung bunso kung kapatid na nine years old, tapos nung first day namin, two cups lang nabenta, yung isa ako pa ang bumili, then yung isa naman, binili ng barker ng jeep. Ang sales ko noon ay P145 pesos sa two cups.
“Yung mga first days namin ng nakakabenta ako ng P1000, pero alam mo after a week yata, parang siguro nakikilala na kami, ang daming dumadaan sa harap, tapos yung mga pasahero bumibili din and they kept on taking of pictures of the cup. Siguro pag pino-post na yun nakikita rin ng friends nila.
“So one time dumating na lang yung araw na hinuhuli na kami ng MMDA kasi ang daming naka-hazard sa harap. Kasi mainit yung store namin nun walang aircon tapos makikita mo lang kami sa maliit na bintana. Ayaw nila pumasok sa loob kasi walang aircon, mainit, so naghihintay sila sa labas.
“I think nakatulong sa marketing was the barker ng jeep, kasi while pinupuno nya yung jeep, sasabihin niya, mag-Avocadoria muna kayo. Then yung mga naka-pila na nag-aantay, bumibili. I did not talk to the barker, siguro talagang gusto lang nya.”
3| Know how to effectively scale your business with franchising
Franchising allows businesses to expand quickly by leveraging the resources and efforts of franchisees. This method of growth is faster compared to opening company-owned locations, enabling rapid market penetration and brand establishment.
As more franchise units open, brand visibility and presence in the market increase. This widespread recognition helps attract more customers and builds a stronger brand reputation.
Sevilla's willingness to take risks was crucial in her entrepreneurial journey. Despite having no prior experience in franchising, she decided to franchise her avocado dessert concept. This decision involved significant risks, including financial investment and the potential for failure. However, her bold move paid off as she quickly attracted numerous franchisees, demonstrating her ability to take calculated risks that drive business growth.
Sevilla understood the importance of leveraging the success of her franchisees to promote overall business growth. By ensuring that her franchisees succeeded, she boosted her brand's reputation and market presence. This strategic approach helped her build a robust and scalable business model, allowing for rapid expansion and long-term sustainability.
“Yung ate ko kasi nagta-trabaho sya sa franchising company and sabi nya, ‘Cha, nagustuhan ng boss namin yung concept mo. Ipasok natin sa franchising. Iba-ibang concept ang binebenta nila for franchising, para consultant tapos si ate ko, isa sya sa mga nagbebenta ng franchise.
“After one month, ito na nag-open na kami ng franchising on the same year and then sabi ko, ‘kaya na ba natin ate? Wala akong experience sa franchising, wala akong ganito ganyan. Eh sabi ko this is the chance na eh to be known, and yung advocacy ko kasi noon buhayin ang avocado industry dito sa Pilipinas.
“Avocado kasi is very healthy pero bakit walang nagbibigay ng importance dito sa Philippines, so yun lang ang nasa isip ko na advocacy ko noon. Binenta lang namin yung franchise namin nun. Iniisip ko nun, kahit na wala pang dalawang buwan nun, kapag may opportunity kunin mo na, aralin mo na lang habang ginagawa mo yung opportunity na yun.
“Nung nag-launch kami ng franchise, the following day may payment na. Ang dami nag-apply and may dalawa agad nagbayad, tapos nagulat kami tuloy-tuloy na agad yung yung franchising ng Avocadoria. Pagkatapos ng tatlong buwan, we already had 111 na franchisees and lahat fully paid.
“Pagkatapos nun, nag stop na kami tumanggap ng franchisees. Ang dami pang inquiries nun pero hindi namin kinukuha kasi hindi namin masasakop ang lahat ng ganun kabilis ang buong Pilipinas pero dahil dun, nakilala yung brand.
“Nakilala yung brand ko ng wala pang isang taon. Walang nakasingit na competitor. When you say avocado, tapos Avocadoria, so parang inisip ko na lang siguro naging magandang marketing yung franchising.
“Then the following year, pandemic came, alam mo natakot ako at first. Kasi two weeks lang tapos ganto-ganto na. Nung time na yun ang daming nagsasara na business but Avocadoria was still opening branches.
“During the pandemic, nagkaroon ako ng time, inayos namin yung company, kumuha kami ng consultant para ire-align yung mga legalities and structure, yung mga ganyan-ganyan, so naging maayos lahat. Nung time na yun, parang may advantage din sa amin yung si Covid, kasi yung avocado ang number one na fruit na nag-papalakas ng resistensya mo, parang nakatulong yun na ma-sustain yung business.
“Naniniwala ako na if you want to grow more, franchising is the best way to grow. Para sa akin, their success is your success. Kung ano man yung mga nakikita mong success nila, parang dun pa lang okay na ako.
“Nung nagkaron na ako ng pera. Inuna ko yung pangangailangan ng negosyo namin. Inuna ko yung delivery truck namin, and then yung makina for production para hindi na manual.”
4| Know how to promote brand loyalty by sourcing locally
Using local ingredients helps create a unique, authentic product that differentiates the brand from competitors, contributing to a stronger brand identity.
Supporting local farmers and suppliers strengthens the local economy and builds a positive community reputation, promoting goodwill and loyalty among local customers.
Consumers appreciate transparency in sourcing, and knowing that a brand uses local ingredients builds trust and credibility, encouraging repeat business and long-term loyalty.
Sevilla’s approach to supporting local farmers ensures the use of fresh, high-quality avocados, thereby strengthening the brand's authenticity and appeal. She emphasizes her advocacy for promoting Filipino-made products by incorporating ".ph" in her brand name Avocadoria.ph.
Sevilla's innovation is a key driver of her business success. This commitment to innovation not only attracts customers seeking novel products but also promotes brand loyalty. By introducing new and exciting avocado-based items, she keeps her customer base engaged and coming back for more.
Sevilla sources avocados locally and encourages her franchisees to do the same. This practical approach ensures that the products maintain high quality and freshness. By supporting local economies and farmers, she builds a strong supply chain that is both sustainable and reliable.
Sevilla’s commitment goes beyond mere profit, as she aims to elevate the status of avocados in the local market. By branding Avocadoria.ph as a proudly Filipino product, she taps into national pride and encourages consumers to support locally-made goods. This vision strengthens brand loyalty as customers feel a connection to the brand's purpose and values.
“The word Avocadoria came from the avocado and my name kasi yung pangalan ko is Czarina, yung last four letters na r-i-n-a, yun ang dinugtong sa Avocado na naging Avocadorina muna. Pagkatapos, sabi ko parang mas okay na wala yung letter ‘N,’ so I omitted it and naging Avocadoria, so sabi ko that sounds better than Avocadorina. Yung Avocadoria parang cafeteria.
“Yung dot ph naman after Avocadoria, that represents our country, Philippines because gusto kong makilala yung brand ko na gawang Filipino. Makabayan kasi ako kasi pastry no? Nasa-sad ako pag mas tinatangkilik ng tao yung mga foreign brands more than our brands here, so ang ginawa ko yung brand ko Avocadoria.ph. Yung ginagawa na yung logo, nagpatulong lang din ako. Marami akong friends na tumulong sa akin noon.
“Yung ginagawa ko yung menu, iniisip ko lagi na kailangan kong mag-innovate kasi hindi pwede na nakikinig-kinig lang ako. Hindi pwede na kapag ito yung inumpisahan mo na menu, forever na ito, kailangan mo ring magdagdag. Kailangan mo ding ibahin. Pero kasi bilang chef, ang akala natin noon ang avocado masarap lang by combining with gatas and asukal na may yelo pero hindi natin alam na sobrang dami nating pwedeng gawin sa avocado.
“For example, pwedeng gawing main course, pwedeng gawing snack, pwedeng gawing beverage, pwedeng gawing ice cream, cake, etcetera, etcetera, so bilang chef, of course, kasi ganon din naman sa work namin, isang main ingredient, ang dami mong magagawa. So inapply ko yung ginagawa ko noon sa work ko dito sa sarili kong brand, from ice cream, shake and cake na nakalagay sa balat ng avocado.
“I made different flavors of cake kasi isa lang yung flavor ng cake namin nun. Avocado cheesecake lang so nakagawa ako ng dalawa pang flavors which is the chocolate and sans rival, and then nakagawa rin ako ng snacks, nakagawa rin ako ng ice cream on stick. Everything you see in our menu is original.
“We use quality Ingredients sa mga products na binibigay namin sa franchisees namin. Pagdating pa lang dito sa commissary kailangan maliit lang yung patong namin na percentage para at least pag binenta mo sa SRP, tumubo naman yung franchisee mo.
“Avocado is not seasonal. Its available whole year round. Galing yan sa mga different provinces. Kami as franchisor, we don't limit our franchisees to get their fresh avocados from us, kasi we encourage them to get their own avocado suppliers para at least kung sino yung malapit na farmer sa kanila, kung sino man yung nagtitinda ng avocado, sila na yung magus-support doon.
“Ang consumption ng avocado namin is about 30,000 to 40,000 per year na himay na based last year, pero this year baka madagdagan pa, baka maging 60,000 na kasi may franchisees abroad na rin kami. We also encourage our franchisees to plant their own avocado trees. Avocadoria is a lifetime business because you can have your own farm, hindi lang sa store, kundi sa farming din.
“Ganito yung nangyari noon, kasi yung ating avocado farmers nung nakilala na si Avocadoria sila na yung lumalapit. Bumili lang ako sa Farmers Cubao noon. Meron na kaming mga kausap na mga farmers.
“Sinabi sakin ito ng isang supplier namin ng avocado na naka-base sa Mindanao: ‘Alam nyo Chef, hindi namin pinapansin ang avocado noon sa Mindanao kasi bago pa kami makapag harvest noon, buwis-buhay ang ibibigay namin para makapag harvest, kasi nasa bundok-bundok sya. Eh mostly ang aming bunga ng avocado ay during rainy seasons. Of course, madulas at maputik yan.
“Meron kaming supplier ng avocado, sabi nya, ‘Nandito ako sa Maynila para mag-apply ng visa abroad, pero hindi ako ma-approve-approve. Ang totoong nag-aasikaso ng avocado ninyo ay yung misis ko na na nasa Mindanao, ako lang yung nagsusundo sa airport.’ Then sabi nya, ‘Thank you. Salamat po’. Hindi ko actually ma-visualize before kung papaano yun pero nung kinukwento nya sa akin yan nagluluha yung isa kong mata.”
5| Know how to build a business by empowering your team and honoring those who helped you
Empowering and recognizing your team creates a positive work environment, enhancing collaboration and innovation. Engaged employees are more motivated, take ownership of their work, and are more productive. They feel valued and are likely to contribute more effectively.
Recognizing those who helped you during difficult times promotes a sense of gratitude and humility, reminding you of your roots and the support that contributed to your success.
Acknowledging the struggles of those close to you motivates you to work harder and achieve success not just for yourself, but to uplift them as well. By remembering and helping those who helped you, you build a network of trust and loyalty, essential for personal and professional growth.
Sevilla prefers hiring individuals without experience and personally training them. She focuses on attitude rather than skill. This empowerment strategy promotes loyalty and ensures that employees are well-equipped and motivated.
Sevilla also never forgets those who helped her during her struggles. She makes it a point to repay kindness and support. This trait builds strong community ties and fosters a supportive network that is important for long-term success.
She emphasizes that a business should not just benefit the owner but also the employees. By sharing her blessings and investing in her people, she creates a happy and productive work environment. This inclusive approach ensures that her team is motivated and dedicated, driving the business forward.
“If you want to go into business, you should be in business because may talent ka talaga or yung hilig mo talaga para at least pag mapagod ka man or mag-fail ka man, alam mo kung paano ire-recover kasi gusto mo yun eh, favorite mo yun eh,” she says. “Paano mo mao-overcome yung hirap. Kapag gusto mo yung ginagawa mo, pahinga ka lang, hindi mo yan agad susukuan.
“Kapag gumagawa ka ng negosyo, isipin mo kung sino yung mga matutulungan mo, like, for example, si Avocadoria, hindi lang naman yung family ko at yung franchisees namin natutulungan namin eh, kundi yung mga avocado farmers natin dito sa Pilipinas na dating hindi nabibigyan ng pansin pero ngayon may mga hanapbuhay na rin sila. Dati walang demand ang avocado but because of Avocadoria, I can actually proudly say that there is now a big demand.
“Sa business, you always have to invest in your people. Hindi po yung ikaw lang ang kumikita. You should share your blessings with your employees because you cannot achieve what you have right now or manage operations without them.
“So you always protect and care for your employees. Gusto ko happy yung environment namin, because if your environment is happy, you will be able to do the job na mas malaki yung productivity ninyong lahat.”
“Nung nag-uumpisa pa lang kami, mas gusto kong i-hire yung mga taong walang experience. I want to train them personally. Hindi ako tumitingin sa galing, tumitingin ako sa attitude kasi ganon din naman ako nung nag-umpisa eh wala din akong alam nung una din eh. Nagtyaga lang akong aralin lahat, so kung paano ako nag umpisa noon, gusto ko yun yung makita ko sa mga hina-hire ko. Hindi ako madamot sa skills kasi hindi rin naman ako pinagdamutan ng skills.
“Yung final question ko sa kanila palagi pag nag-hahire ako is kung ano yung pangarap nila at kung kanino yung pangarap nila. Yan yung tinatanong ko to decide kung iha-hire ko ba eto o hindi? Kasi ako, maka-family ako eh, so if ang kanyang mission vision is about family at sino yung mga gusto nyang tulungan dun ako nagbe-base, pero kung sasabihin mo sakin na ang pangarap ko ay mabili lahat ng gusto ko, hindi ko na tinitignan, X na yun sa akin agad.
“One lesson I learned is do not forget the person who helps you during the time na you need help. Sila yung una mong tulungan, kailangan man nila ng tulong o hindi because, you know, when I was a student wala naman akong right amount ng baon eh. Pinapakain lang ako ng magulang ng classmates ko pero nung meron na ako, talagang bumalik ako sa kanila, ‘Auntie thank you kasi pinapakain mo ako noon.’ Huwag kang makakalimot kung saan ka nag umpisa.
“Yung parents ko, I know, na malaki yung dreams nila for us, na anak nila, pero hindi nila nabigay yun because maybe kulang yung kanilang kakayahan para ibigay yun sa amin. I saw my parents struggling, so parang sabi ko noon, habang nakikita ko sila, sa prayers ko na ibigay nyo na po sa akin yung power na magagawa ko for our family.
“Sabi ko noon, ayaw kong tumanda ang magulang namin na mahirap pa rin kami. Gusto ko mabigyan sila ng magandang buhay, yung hindi ko na aalalahanin kung anong ipambabayad sa ospital kung magkasakit sila o anong ulam namin, or pambayad ng kuryente. Ayokong tumanda sila na ganon na lang.”
Henry Ong, RFP, is an entrepreneur, financial planning advocate and business advisor. Email Henry for business advice hong@financialadviser.ph or follow him on Twitter @henryong888
