Fulfilling the dream with Hungry Juan

MANILA, Philippines - For those who are looking to be their own boss or can’t stand working for one, becoming an entrepreneur is the most logical path to take. But given that one is investing one’s own resources and the risks associated with starting a business, entrepreneurship is not for the faint-hearted.

Franchising, however, helps enterprising Filipinos realize the dream of business ownership without the usual hassles of building from the ground up.

San Miguel Foods’ Hungry Juan, a franchising business that offers ready-to-eat meals for consumers on the go, provides an attractive option for entry level entrepreneurs given the Filipinos’ propensity to eat good, yet affordable food.

Backed by established names as Monterey meats and Magnolia Chicken, Hungry Juan is committed to developing Filipino entrepreneurs one store at a time.

Here are tips from entrepreneurs who are doing it the Hungry Juan way.

• It’s never too late or too early. One can be an entrepreneur in his/her own good time. Before becoming entrepreneurs, Rino Santillan was working as a senior vice president for supply chain of a multinational company, while wife Joy was teaching home economics at a private school in Laguna. 

The 29-year old Jong Baga, a computer course graduate who belongs to a family of professionals, decided to trudge the franchising route right after school.

• Separate the chaff from the grain. Consider a franchise system with a well-known brand name, a proven track record of success, and a strong commitment in helping its franchisees grow their business.

“There are hundreds of franchise options out there. You should study each option carefully and weigh the risks and rewards before jumping into business,” says the Santillan couple, who started their partnership with Hungry Juan in 2012 through a franchise invitation in SMFI’s promotional calendar.

“Hungry Juan is something that can be big. Its fresh and unique concept will be perfect for employees and students who are looking for quality and convenience,” Rino says.

Jong says the Filipinos love for chicken makes the business an instant hit. “Parating mayroong event o celebration. Ang kagandahan nito ay kasama ang Hungry Juan roast chicken sa bawa’t salu-salo.”

Hungry Juan charges no royalties, a draw for those startup entrepreneurs. “Malaking tulong sa mga small business owners na katulad ko ang hindi pagsingil ng Hungry Juan ng royalty fee,” Jong adds.

• Location is key. This is the byword in real estate that is also true for the food business. “Location is everything. It is crucial to the success of any business,” shares Rino.

The couple’s Hungry Juan dine-in store sits on a 54-square meter property along UN Avenue in Manila which is the Hungry Juan’s biggest full concept store. The outlet lures customers from nearby establishments like Emilio Aguinaldo College, Cathedral of Praise, Pearl Manila, Manila Medical Center, National Bureau of Investigation and Times Plaza.  

A few months later, the Santillans opened a kiosk at a fast food area fronting two major college buildings inside the University of Santo Tomas. The location has a traffic count of approximately 50,000 people daily, making it the system-wide top grosser for Hungry Juan. 

• Learn the business. Although the Hungry Juan franchise is already a stable platform for business success, it also helps to be hands-on in running the business. 

“Learning the business was a challenge for us. It’s a good thing that we get training and support from our franchisor. We are also audited to make sure that we are complying with the quality standards set by SMFI,” says Rino.

When Jong opened his outlet on December 2013. The initial challenge he faced was to make more people aware of his new business.

“It really helps that I get continuous marketing and advertising support from my franchisor,” he says as he expect to recover his investment in one year with increasing sales every month.