Financial Adviser: 5 Business Lessons Everyone Can Learn from the Founders of Miguelito’s Ice Cream
ILLUSTRATION: Igi Talao
What began as a modest food cart named after their firstborn son is now a national brand. The founders of Miguelito’s Ice Cream, Marlon and Michelle Aman, a husband-and-wife team with deep entrepreneurial grit, have built a multi-concept food and manufacturing empire that now spans hundreds of locations in the Philippines.
The journey began in 2002 in Paco, Manila, where the newly married couple used the cash gifts from their wedding to open a small stall in their home garage, selling a mix of local favorites. They served hamburgers, French fries, and other simple snacks to passersby.
But it was during that time when they attended a local food expo and came across a soft-serve ice cream machine that sparked their imagination. Sensing a gap in the market and an opportunity to offer something unique in their area, they pooled their savings to buy the machine. Soon after, they launched a new stall and named it Miguelito’s, after their eldest son, Miguel.
The reception was overwhelming. Customers lined up for their soft-serve, which was affordable and a novelty at the time. The couple's ice cream stall quickly gained traction in Paco and surrounding areas. But with limited capital, they couldn’t afford to scale the business through additional branches.
Determined to grow the business, Marlon took a creative approach by placing classified ads in the Manila Bulletin’s Buy and Sell section to sell ice cream machines while Michelle handled customer inquiries and closed deals. Within four years, the couple had sold more than 300 machines and built a growing community of small entrepreneurs who became part of the Miguelito’s ecosystem.
By 2008, they opened a full-fledged Miguelito’s outlet at Market! Market! in Bonifacio Global City. The new store was an instant hit, with long queues of eager customers. Encouraged by the response, they formally launched their franchise program the same year. Miguelito’s rapidly expanded: eight outlets in 2008, 50 in 2009, and over 100 by 2010.
Today, Miguelito’s has become a household name in the Philippines, boasting over 600 locations nationwide. The brand’s consistent product quality, cost-effective franchise model, and support infrastructure have made it one of the most accessible entry points for aspiring food entrepreneurs.
On top of this, Miguelito’s is also starting to grow in other countries, with 15 operating outlets in the Middle East and Melbourne, Australia.
When the pandemic hit, their mall-based outlets were severely affected. The couple pivoted to manufacturing instant mixes—champorado, taho, powdered drinks—which opened new doors in exports. Today, Miguelito’s supplies to markets in the U.S., Canada, Australia, Japan, and the Middle East, with exports now contributing a significant share of the company’s overall revenue.
How did Marlon and Michelle Aman transform a modest garage stall into a nationally recognized franchise brand with hundreds of outlets? What strategies did the couple use to scale their operations and maintain product quality while expanding both locally and internationally?
Here are the five business lessons everyone can learn from Marlon and Michelle Aman, founders of Miguelito’s Ice Cream:
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1| Know How to Spot a Game-Changing Opportunity—and Turn It Into a Brand That Stands Out
Entrepreneurs who can spot market gaps before others gain a powerful first-mover advantage—they shape customer expectations and position themselves ahead of the competition. These opportunities often arise from unmet needs. By addressing them, businesses create strong demand and build customer loyalty from the start.
Equally important is identifying the right market and pricing strategy. Even the most innovative product can fail if it’s introduced to the wrong audience or priced incorrectly. Successful entrepreneurs understand who their ideal customers are—what they value, what they can afford, and how they make purchasing decisions.
This insight allows them to tailor offerings that resonate deeply and solve real problems. Pricing, in particular, must strike a balance between perceived value and affordability.
A well-positioned price not only drives sales but also reinforces the brand’s identity, whether it’s premium, budget-friendly, or somewhere in between. By aligning the product, market, and pricing, entrepreneurs maximize the potential of an opportunity and lay the groundwork for sustainable growth.
Michelle’s entrepreneurial instinct was evident from the start. Living above their small store along a busy street in Paco, Manila, she saw an opportunity in foot traffic and accessibility. With passersby composed of students, workers, and commuters, she and her husband Marlon understood the potential of offering fast, affordable, and enjoyable food.
Initially, they sold hotdogs, burgers, and skewered snacks—products that aligned with local demand and their modest capital, sourced from their wedding money dance. But it was Michelle’s decision to pivot toward ice cream that marked a game-changing moment in their journey.
During a visit to a food equipment expo in Megamall, Michelle and Marlon discovered a soft-serve ice cream machine. She instantly recognized the potential—not just in the product, but in its simplicity, efficiency, and novelty.
Unlike burgers that required grilling and manual preparation, the ice cream machine needed only water and powder to produce frozen treats in five minutes. Michelle spotted a clear market gap—a popular product with virtually no competition at the neighborhood level.
Despite the machine’s steep P250,000 price tag, Michelle and Marlon were undeterred. They negotiated staggered payments and gave a P100,000 down payment, which reflected their resourcefulness and ability to take calculated risks.
The couple’s decision to price their ice cream at just P5 per serving made their ice cream accessible to students and daily commuters while still generating volume-based revenue. In doing so, she successfully aligned pricing with market capacity that reinforced both demand and loyalty.
“Around year 2000 nung nagstart yung business naming mag-asawa,” Michelle says. “Si Marlon nagwo-work sya before sa bank, as an appraise. After my graduation, nag work lang ako ng one year kasi nabuntis na ko kay Miguel, so nag-full time business na lang ako.
“Marami kaming mga business concept so, kasi nasa family rin namin ang business line namin. Noong una, nagkaron kami ng barber shop tapos nagkaron din kami ng retail business. Ang uso noon mga DVD, yong mga rentals ba, then LPG din. Yung pera na ginamit namin sa capital ay yung money dance nung sumayaw kami nung kasalan. Mga P50,000 yun and then nagkaroon ng mga food carts like yung mga hotdogs, burgers, mga tusok-tusok.
“Kasi yung tindahan namin noon sa may Paco, Manila, yung una naming residence ni Marlon, yon sa taas nun, bahay namin, tapos sa baba ginagawa namin yung business. Maganda yung area namin sa Main street, kasi yung area namin is pasukan-labasan ng tao, saka ng sasakyan, andon lahat.
“And then one day, nagpunta kami ni Marlon sa isang mall, sa Megamall. May nakita kami doon na parang exhibition ng mga food equipment. Nakita namin yung ice cream maker. Yung nakita namin, parang very easy gawin kasi isipin mo yung burger magluluto ka pa sa griddle. Marami ka pang ilalagay, alam mo yun, nakakapagod. Eh ito buy and sell lang eh. Itong ice cream na ‘to, kailangan mo lang tubig, ibubuhos mo. Yung machine na iyon, siya na gagawa ng ice cream. Five minutes may ice cream na.
“Nag-inquire kami doon sa agent nun. So nung kausap namin, mahal pala nung machine, parang nasa P250,000. Wala naman kaming masyadong cash, nagsisimula pa lang kami non, pero gustong-gusto namin yong ice cream maker na yon kasi wala pang ganon sa lugar namin. Jollibee at McDonalds lang ang may ganyan before.
“So kinausap namin na pwede ba staggard card yung payment kasi may naipon naman kaming konti, so yung down payment namin doon was P100,000. Pinayagan naman kami, and then sabi ko pwede ba na makuha na namin iyong machine? Para makapag-start na kami doon sa tindahan namin, kasi may mga burgers na kami doon. Pumayag naman at nag issue na lang kami ng PDC checks, so nung nag-start po kami, hindi namin sukat akalain na naging blockbuster. Naging drive thru ice cream kami doon sa lugar namin. Kasi yong motor titigil, bibili ng ice cream, sidecars, yong mga jeep titigil bibili kasi P5 lang ang ice cream namin noon.
“Doon nag-start na naging famous kami sa ice cream, and then nagtataka sa amin yong kinukuhanan namin ng premixed powder na parang ang lakas naman lagi umorder kasi talagang every day parang nakakaubos kami ng 20 kilos a day sa ice cream.”
2| Know How to Reinvent a Basic Product into a Unique Offering
What truly sets successful businesses apart is a clearly defined and unique value proposition. Instead of replicating what already exists, standout brands reinvent the basics—delivering a better product or a smarter approach to a common need. This kind of differentiation makes a business not only memorable but also harder to copy.
By offering something distinct, they attract the right customers—and often, the attention of investors who recognize true innovation and market fit. Over time, businesses built on real insight rather than fleeting trends are more resilient.
Faced with a saturated market offering only basic vanilla and chocolate flavors, Michelle and Marlon Aman saw an opportunity to stand out—not by inventing something entirely new, but by improving what already existed.
At a time when choices were limited, they responded directly to customer feedback. When buyers began asking for more flavor variety, Michelle didn’t ignore the demand. Instead, she creatively blended flavors with the base powders they had access to, crafting new options like rocky road, mango, strawberry, and cappuccino using simple flavoring techniques.
This innovation didn’t require a massive investment, just ingenuity, and a strong grasp of customer preferences. By doing so, they transformed a generic premixed powder product into a customized, differentiated offering—something their competitors couldn’t easily replicate at the time.
By expanding their product line and owning the entire supply chain—from equipment to ingredients—Michelle and Marlon positioned Miguelito’s as a turnkey solution for small entrepreneurs.
This compelling value proposition made their brand especially attractive in a market where many lacked the know-how or capital to source everything independently.
Building on this momentum, the couple demonstrated vision and long-term thinking. As their customer base grew, they didn’t settle for trading alone—they recognized the opportunity to establish a brand. They transitioned from suppliers to full-fledged retailers with a recognizable brand identity.
“Sabi ni Marlon, try kaya natin magbenta ng ice cream machine?” Michelle says. “Patungan na lang natin kahit magkano. So ginawa nya, nag-post sya don sa buy and sell. Wala pang Facebook nun eh, so nung nag-post sya, ang daming nagi-inquire. Si Marlon nakikipag-usap sa distributor namin, ako naman nagde-demo. Maraming bumili sa amin ng machine and kami rin nagsu-supply ng premix.
“So trading lang muna kami noon. At that time, parang vanilla and chocolate lang ang available nung supplier namin. Noong time na yon, every time na ako nag dideliver, yong customer mismo nagsasabing wala ka bang ibang flavor? Kasi no choice ako dahil sa supplier lang ako kumukuha eh.
“So nag-a-add-on kami ng ibang flavor. Naglalagay lang kami ng flavor, like halimbawa sa chocolate flavor na binibili namin sa kanya. Bibili kami ng ibang flavor, ihahalo namin para maging rocky road flavor, so nagkaron kami ng mango, strawberry, cappuccino, and iba-iba gamit namin ang vanilla flavor. So kami lang ang meron nun kasi yung supplier namin vanilla and chocolate lang.
“Nakahakot kami ng maraming customers nun, umabot ng mga 300 siguro, hanggang sa nagkaroon kami ng manufacturing ng mga premixed powder for ice cream. Noong time na yon, gumanda ang sales ng machines namin.
“Ginawa naming one-stop shop ang Miguelito’s, so meaning, kung ikaw magbi-business ng ice cream, sa akin ka kukuha ng ice cream machine, sakin ka din kukuha ng premixed powder. May binebenta rin akong apa, mga toppings, mga syrups, mga cups, spoon. Lahat yon prinovide namin, binuo namin yon.
“Noong 2008, dumating yung time na parang sabi nga namin, gusto ko na magkaroon ako ng pwesto sa mall. Gusto ko yung ice cream na ang pangalan Miguelito’s. So ang ginawa namin, nag-apply kami. Katatayo lang ng Market! Market! noon sa Taguig. Sabi ng nanay ko, maganda magkaron ka ng pwesto.
“Nagpagawa ako ng cart. Ako nagdesign pinagawa ko sa karpentero kasi syempre wala pa naman tayong alam noon eh. Five pesos lang kasi ang ice cream noon eh, sa mall. Hindi namin akalain oh, ang daming pila ng customer sa mall nun. Pinagkaguluhan yong ice cream namin.”
3| Know How to Focus on What Truly Grows the Business
Identifying and acting on scalable opportunities is important for entrepreneurs who aim to grow beyond just survival or small wins. These are the kinds of moves that don’t just bring in one-time profits—they multiply over time without multiplying effort or cost at the same rate.
When a business focuses on scalable strategies—such as franchising or expanding through partnerships—it sets itself up for exponential growth rather than linear progress.
More importantly, scalable opportunities create momentum. They help businesses gain visibility and tap into larger markets while maintaining efficiency. Acting quickly and decisively on these chances often means beating competitors to the punch and establishing brand presence early.
The couple’s first scalable opportunity came organically when a persistent customer expressed interest in franchising the business and bringing it to Cebu. Despite having no prior knowledge of franchising, they did not dismiss the request. Instead, they took action—tapping their neighbor, a newly licensed lawyer, to draft their very first franchise agreement.
The couple didn’t wait for the “perfect time” or full preparedness; instead, they moved forward with what was available. This moment marked a key inflection point: rather than building one store at a time, they saw how franchising could replicate their business model quickly across locations with minimal capital outlay on their part.
After being featured on Kabuhayan Swak na Swak, inquiries surged. The couple didn’t just enjoy the attention—they converted interest into action by prioritizing the franchise model. Instead of clinging to their original plan of opening company-owned stores, they let market pull determine their strategy. This ability to let go of fixed plans in favor of scalable demand shows flexibility and responsiveness.
Eventually, large mall chains like SM, Robinsons, and Ayala took notice, offering them nationwide rollout opportunities. The couple embraced these partnerships, which further increased Miguelito’s visibility and legitimacy.
“Isang araw, may lalaking lumapit,” Michelle says. “Sabi niya, ‘Pwede ba kong mag franchise nyan? Kasi gusto ko yong concept.’ Nung time na yon, wala pa kaming idea sa franchise. Mapilit itong customer. Sabi niya ‘dadalhin ko ‘to sa Cebu. Gusto ko franchise ito the whole package.’
“So sakto naman kasi yong kapitbahay namin kapapasa lang ng pagiging abogado nya. So nung lumapit kami sa kanya, sabi ko gawan mo naman kami ng franchise agreement kasi may mag fra-franchise. Sabi ko ito unang project mo ‘to. So sya ang gumawa ng franchise agreement namin.
“Noong nag-franchise kami, naging successful yung franchisee namin. Andami nag inquire samin sa Cebu. Edi kami naman na o-overwhelm kami kasi syempre nagbebenta kami ng machine, nagbebenta kami ng premixed powder. Busing-busy kami tapos may Cebu pa kami.
“Gusto sana namin mag-open pa ng maraming store pero mas naunahan kami ng maraming gustong mag-franchise kasi na-feature kami ng Kabuhayan Swak na Swak sa TV dati, nung na-interview kami ni Amy Perez. Dumagsa ang inquiry. Telepono nun umuusok. Yung Swak na Swak na yon, yun talaga ang nagparami ng franchise. Parang namumulot kami ng pera noon sa benta. Ang daming gustong magnegosyo noon kasi mura eh.
“Iyong gusto naming pangarap namin na magtatayo kami ng maraming company-owned store, hindi nangyari kasi yong mga gusto namin itayo na puwesto na-franchise namin. Mas priority namin yung mga franchisee. Sa isang taon, naka 50 outlets kami agad nun.
“Tapos nakilala kami ng SM. Alam mo, binigyan kami ng SM, nationwide, ni rollout nila sa amin lahat ng SM na nakatayo. Yong mga nagtawagan sa amin ng OFWs, tuwang-tuwa sila kasi pride nila nasa SM yong pwesto namin. Since nakilala kami sa SM, yung mga iba mall, Robinson, yung ibang Ayala malls, inalok na rin kami.
“Ang purpose namin noon ay Miguelito’s talaga. Gusto namin mai-push at padamihin yong Miguelito’s Ice cream pero hindi namin akalain na naging patok muna kami don sa walang brand. Noong meron na kaming brand, instead of buy and sell, franchising na, so itinigil na namin yong buy and sell. Hindi na kami nag benta.”
4| Know How to Stay Ahead by Investing in Systems, R&D, and Innovation
Future-proofing a business through professionalization, R&D, and product innovation allows companies to move beyond short-term gains and build a solid foundation that can withstand market disruptions and competitive pressures.
Professionalizing operations—such as implementing quality standards, hiring skilled specialists, and systematizing internal processes—ensures consistency, efficiency, and scalability. It gives stakeholders, including customers and investors, the confidence that the business is stable and built for growth.
At the same time, investing in research and development (R&D) allows a company to stay relevant. It enables businesses to anticipate customer needs and improve existing ones. This positions them ahead of competitors who may be slower to adapt.
Meanwhile, product innovation helps businesses differentiate themselves in saturated markets. It creates unique offerings that add real value to attract loyal customers and command higher margins.
From the beginning, Michelle envisioned building a recognizable brand. Even when Miguelito’s was just a small corner cart with no ice cream yet, she spoke of making it famous. This clarity of purpose and entrepreneurial vision became a guiding force in how the couple grew their business.
As their soft-serve product gained popularity, they differentiated through product innovation. They developed ice cream with less sugar, made from coconut milk, and Halal-certified—qualities that widened their market appeal. This product positioning reflected not only market sensitivity but also inclusive innovation—a strategic move to ensure Miguelito’s could thrive across diverse customer segments.
To support this broader mission, they began investing in infrastructure and people. Recognizing the importance of quality and regulatory compliance, they established their own manufacturing plant to ensure better control over raw materials and product consistency. Their decision to hire technical experts, including QA personnel, R&D teams, and production managers, signaled a shift from informal operations to a professionalized system built for scalability.
By developing new premix products beyond ice cream—such as juices, Filipino delicacies, and instant food items—they created multiple revenue streams and positioned Miguelito’s as a versatile homegrown brand. Their focus on maintaining high standards wasn’t just about product quality—it was about brand integrity.
“Miguelito’s ang pinangalan ko sa brand ko kasi si Miguel unang anak ko,” Michelle says. “Panganay siya tapos parang, nung time na yon na maliit pa, cute siya at mataba tapos parang mahilig kumain, kaya sya naging Miguelito. Ito talaga yong pangalan na pinili ko kasi sya din naman pagka first anak mo.
“Nung araw kasi, yong food cart namin na wala pang ice cream non, tinititigan ko yon habang sinusulat yung brand ng Miguelito’s Corner. Sabi ko nong time na yon na pasisikatin ko ‘to someday. Pararamihin ko ‘tong brand na ‘to. Itong Miguelito’s Corner na ‘to. Corner pa yon ha, ang tawag Miguelito’s Corner, kasi mga assorted mga food eh, wala pang ice cream nun. Minsan yung nilalabas mong salita sa universe, nagkakatotoo.
“Ang edge namin sa Miguelito’s ay number 1, less sugar kami. Number 2, vegan yan kasi coconut milk yong ginagamit namin, and number 3 halal kami. Halal ice cream yan so yong mga tatlong factors na yan, wala yong iba mostly. So kumbaga lahat ng market mo bata hanggang matanda, hanggang may diabetes meron tayo nyan, pati vegan meron so wala ka ng hahanapin pa. This means mas marami, mas malawak ang menu lineups namin.
“Number one naming inaksyunan is magkaroon kami ng magandang facilities kasi quality nga ang kalilangan naming ipriority saka cleanliness. Number two is yung storage nung mga product so kaya meron na rin tayong planta, and then yong mga technicians sa machine na magse-service.
“Nung nagkaron na kami ng sarili naming planta, kailangan talaga dapat maging magaling, so doon kami nag invest. Nag-hire na kami ng magagaling na mga tao. Syempre para maging approved kami sa FDA, dapat may GMP practices, tapos ng hire kami ng QA, R&D production managers so na kompleto namin yon. Taon-taon ini-improve namin yong produkto pero yong pinaka trade secret namin don ay yung mga major ingredients. Yun galing sa amin. Kami yong nagsasabi recipe.
Syempre, naga-attend din kami ng mga seminars pati mga international na seminars. Ang vision namin is maging number one soft ice cream in the Philippines. Naging manufacturer din kami ng other premixes. Gusto namin makilala na maging home brand, na magkaroon kami ng isang home brand.
“Kasi syempre nung nag-start kami hindi pa kami talaga licensed. Bilang bagong company at pumasok na kami sa manufacturing, kailangan maging licensed kami. Naging FDA kami at naging pasado mga products namin so doon na nag-start kami na mag-professionalize.
“Kinailangan na namin yan kasi gusto namin pag nag-franchise ka, hindi ito yong parang pochu-pochu lang na, alam mo yong mumurahin. Gusto namin may standards kami para may system at saka may pride yung mga franchisees namin. Gusto namin yung proud yung mga nag franchise sa amin.
“Nagkaron kami ng napakadaming produkto. Iba-iba yan bukod sa ice cream. Nagkaron din kaming ng mga juices, mga kakanin, mga premixes. Lahat yan kasi naging manufacturing company na kami eh. So syempre may mga R&D na kami, may QA, meron na kaming innovations. Product innovations na, hindi lang kami ice cream. Kasi halimbawa puto, ang puto naman alam natin yong base nyan eh, so pina-iimprove lang namin. ‘Oh gawin mo ‘tong instant puto, mga ganon.”
5| Know How to Align Passion, Patience, and Purpose in Business
Passion fuels long-term commitment. It gives entrepreneurs the energy to keep going even when results are slow or obstacles appear. Without genuine interest or emotional investment, it's easy to lose momentum when the journey gets tough.
Patience ensures that expectations remain grounded. Business success rarely happens overnight. It takes time to test, refine, and grow. Patience allows founders to focus on the process, learn from failures, and make strategic decisions without rushing into shortcuts.
Purpose provides direction and meaning. When entrepreneurs build businesses around a deeper goal—whether it's serving a community, solving a real-world problem, or improving lives—they’re more likely to create brands that connect with people and stand the test of time.
Together, these three values act as a compass. They help entrepreneurs stay true to their vision, endure growing pains, and build something that’s not just profitable—but also impactful and personally rewarding.
At her core, Michelle is a natural risk-taker. She admits to being impulsive at times. This passion for creating and experimenting is evident in her constant curiosity and willingness to explore new ventures. But more than just chasing ideas, Michelle’s purpose is clear: she wants to build businesses that help others succeed. Her primary goal isn’t just personal wealth—it’s making sure that franchisees under the Miguelito’s name feel supported, profitable, and proud to be part of the brand.
Her patience also stands out. Michelle recognizes that no business thrives overnight. Even when faced with failure or setbacks, she doesn’t get discouraged. Instead, she sees each challenge as an opportunity to learn. This outlook reflects her resilience and commitment to continuous improvement.
She also emphasizes the importance of staying grounded. Despite her achievements, she remains practical and frugal, instilling in her children the value of money and the hard work it takes to earn it. By focusing on innovation, customer satisfaction, and a clear brand identity, Michelle has built Miguelitos not only as a business but as a mission.
“Actually, ako ang risk-taker sa family na ‘to,” she says. “Minsan impulsive talaga ko pero yan yong parang wisdom sakin ni Lord na magcliclick ‘to eh. Ayoko palampasin yung opportunity kasi ayoko ng regrets na mamaya yun pala yan yung magpapayaman sakin. Pinalampas ko. Malugi man ako, sisipagan ko ulit para mabalik ko yung nalugi. Dahil sipag lang naman ang katapat. Ang pera nakapalibot lang yan sa mundong ito. Kailangan mo lang maging masipag para lumapit yong pera at papasok sayo.
Kung malugi ako sa isang negosyo, okay lang, at least na-experience ko. Alam mo, marami pa kong gustong gawing business. Mga maliliit nga lang ‘to eh. Matatawa ka. Sabi ko nga kay Marlon, gusto kong magkaron ng pharmacy, yung Botika, diba? Gusto ko rin magka-laundry, gusto ko mag-franchise ng Potato Corner. Wala lang. Gusto ko lang malaman. Out of curiosity siguro.
Siguro yun yong mga pumapasok sa isip ko. Gusto kong ma-satisfy ko ang mga franchisee ko. Anong kulang ko pa don sa services na binibigay namin sa kanila? Idadagdag ko pa. Yun lang naman ako, pero yung sasabihin mo na parang gagayahin ko yung concept? Hindi na. Focus lang kami sa Miguelito’s ice cream kasi ito ang lucky concept namin eh.
“Kumbaga yun yong purpose ko lang. Gusto ko lang talaga maging maayos yong. Gusto namin kasi na walang reklamo yong franchisees. Gusto namin, mabigay namin yong best na makapag negosyo kayo. Kumita kayo at mabawi nyo yong investment nyo. Yon lang naman ang number 1 eh diba? Yung magnegosyo para kumita.
“Pagdating sa negosyo, number 1, dapat gusto mo ginagawa mo. Passionate ka ba? Number 2, yung patience mo. Hindi lahat ng negosyo agad instant kikita ka. Tapos, pag biglang hindi ka kumita, gusto mo agad sarado na. So kailagan aralin mo lahat. Tignan mo saan ba yong weakness mo, ano ba yung strength ng product mo.
“And number 3, dapat kapit lang lagi kay Lord sa pagdadasal for guidance. Siguro number 3 kailangan masustain mo sya, tuloy-tuloy. Tuloy-tuloy ang innovation, tuloy-tuloy kumbaga syempre marketing mo. Kung ano yong trend na kailangan gawin, saka, ako kasi personally masayahing tao. Hindi ako masyadong seryosong alam mo pag may problema, may solusyon naman yan. Pero sa negosyo syempre focus tayo dyan.
“Para sa mga aspiring na negosyante, kailangan pag-ipunan mo yong tama para may pera ka. Pag-aralan mo yong negosyo bago mo pasukin. Wag yong papasukin mo sya kahit wala kang pera na kailangan mo umutang. Medyo high risk yon. Mag-ipon ka muna, pag nag-ipon ka na don ka palang magstart sa business na yon. Kasi kung passionate ka naman at gusto mo yong ginagawa mo, at willing kang mapag-aralan yon, magiging successful ang business, parang kami, wala naman kaming alam sa manufacturing.
“Ako kasi hindi gumagastos. So ang lagi kong ina-advise sa mga anak ko na i-value yong money kasi hindi yan basta-basta, pinaghirapan natin yan.”
