EDC Pizza Haus’s Power Couple: Edison and Dorothy Chen

The Manila Times

EDC Pizza Haus’s Power Couple: Edison and Dorothy Chen  What happens when you combine the culinary prowess of a Global Academy Culinary Arts graduate and the compassionate care of a Registered Nurse from Ateneo de Naga University? You get EDC Pizza Haus, a culinary venture spearheaded by the power couple Edison and Dorothy Chen of Bicol. Both Edison and Dorothy come from families deeply rooted in the baking industry, inheriting not only a love for cooking but also a keen business acumen passed down through generations. Their journey into the world of popular food began with a simple yet profound question: 'What business could merge their culinary expertise with sound entrepreneurial strategies?' The answer was EDC Pizza Haus, a testament to their resilience and determination to carve a niche in the competitive fast-food industry landscape. The path to success was paved with challenges, but each hurdle molded them into the formidable team they are today.  Subscribe to The Manila Times Channel - https://tmt.ph/YTSubscribe   Visit our website at https://www.manilatimes.net   Subscribe to Business Franchise Guru: https://www.youtube.com/@BusinessFranchiseGuru   Follow us:  Facebook - https://tmt.ph/facebook  Instagram - https://tmt.ph/instagram  Twitter - https://tmt.ph/twitter  DailyMotion - https://tmt.ph/dailymotion    Subscribe to our Digital Edition - https://tmt.ph/digital    Check out our Podcasts:  Spotify - https://tmt.ph/spotify  Apple Podcasts - https://tmt.ph/applepodcasts  Amazon Music - https://tmt.ph/amazonmusic  Deezer: https://tmt.ph/deezer  Stitcher: https://tmt.ph/stitcher Tune In: https://tmt.ph/tunein   #TheManilaTimes  #philippines #entrepreneur

Transcript

00:00 [MUSIC PLAYING]

00:03 The Business Mentor Talks is vlog by no other,

00:10 Armando Butz Bartolome, in cooperation

00:14 with the Manila Times.

00:15 It aims to bring to life and recognize entrepreneurs

00:19 who constantly strive to create a living for the community

00:22 as well.

00:23 [MUSIC PLAYING]

00:26 [MUSIC PLAYING]

00:30 [MUSIC PLAYING]

00:33 [MUSIC PLAYING]

00:36 [MUSIC PLAYING]

01:05 Listen to the Business Mentor Talks with Butz Bartolome.

01:08 [MUSIC PLAYING]

01:12 And a good Sunday for you to watch and learn, OK?

01:20 Today is a very special day for us

01:22 because we have a husband and wife, a very young couple,

01:25 who started their business even when they were young.

01:29 And they're still young because they have found their niche.

01:33 So without further ado, let's introduce Edson and Dorothy

01:38 of Pizza House.

01:40 [NON-ENGLISH SPEECH]

01:42 Sunday.

01:44 Good afternoon.

01:45 Good afternoon, sir, and to the viewers.

01:47 Good afternoon.

01:48 Yeah.

01:49 Good afternoon, everyone.

01:51 So Edson, [NON-ENGLISH SPEECH]

01:59 Pizza House is-- we started 2015.

02:05 2015.

02:07 Yes.

02:07 So probably 11 years ago, no?

02:10 Yes.

02:12 Before that, before the Pizza House,

02:15 we started Ice Cream Parlor.

02:18 After that, Burger.

02:23 So--

02:23 [NON-ENGLISH SPEECH]

02:24 --maraming challenges na dumating sa business namin

02:31 before namin na find out itong Pizza House.

02:36 [NON-ENGLISH SPEECH]

02:37 Pero Edson, hindi ba yung parents ninyo ba talagang nasa

02:41 bakery business na dati?

02:44 Ikaw, Dorothy, and Edson?

02:46 Yes.

02:46 Both of us, we grew up with bakery business.

02:51 So talagang bakery.

02:52 [NON-ENGLISH SPEECH]

02:54 Yes, traditional bakery, which is 2 pesos, 5 pesos.

03:00 [NON-ENGLISH SPEECH]

03:01 So lumaki kayo talaga separately when you were still

03:04 young, or you have your own family's business talaga?

03:09 Yes, yes.

03:09 With our own respective families,

03:11 we have our own bakery.

03:13 Before we got--

03:15 So anong learning si dun?

03:18 Is it something that you can use now,

03:20 what you have experienced with your parents, yung exposure

03:23 ninyo sa negosyo?

03:27 Yes.

03:30 Growing up with a bakery background business,

03:36 it became our foundation to become an entrepreneur.

03:40 [NON-ENGLISH SPEECH]

03:43 So nagsimula kayo talaga dyan sa-- oh,

03:45 they're from Bicol, by the way, ladies and gentlemen.

03:49 Homegrown Bicol, OK?

03:51 So papano, kwento mo naman yun, sinabi mo, Edzo,

03:54 nagsimula kayo ng ice cream business, tapos naghamburger.

03:59 Bakit kayo nagsimula nung ganun?

04:02 Ano naging incentive mo or decision bakit nagsimula kayo?

04:07 Siyempre, we decided to have our own family.

04:18 So nagi-isip-isip pa kami ng business to survive

04:22 and to earn money for ourselves.

04:25 So we ventured into other businesses like ice cream,

04:29 parlor, burger, and bakery, the traditional bakery.

04:34 Then before Pizza House--

04:38 Ano naging challenge dun?

04:40 Ano naging challenges sa ice cream ataka hamburger?

04:44 Yung naging challenge is parang it's

04:47 very hard to sustain a business.

04:52 Parang ang daming pagwalang tauhan, low sales,

05:00 yun ang mga challenges.

05:02 Then starting up a business is really very hard.

05:05 Pero sa ice cream business, di ba kayo kumita dun?

05:08 Di ba kayo--

05:09 di kayo kumita sa ice cream business ba, Edzon?

05:14 It's not enough.

05:17 Di makakasurvive sa family.

05:21 So that's why we find another like Pizza House.

05:30 So paano nyo naman nindiscovery yung Pizza House yan?

05:33 Kwenty nyo na sa akin yung discovery ninyo.

05:36 Paano kayo nagsimula?

05:37 Dahil tanda mo, ice cream, hamburger, medyo hindi maganda.

05:42 Paano naman kayo napunta sa Pizza House?

05:45 Kasi one day, pumunta ako sa isang mall.

05:50 Then nang find out ko, meron dun sa food court na isang pizza cart.

05:55 So tinanong ko yung sales lady kung magkano yung nabibenta nila per day.

06:02 And sagot niya, mga 100 bucks.

06:05 So in imagination na pag-computation, sabi ko,

06:09 kung 100 pesos times 100 bucks per day is equivalent to 10,000 pesos a day.

06:18 Sabi ko, that was cart only.

06:24 Sabi ko, maganda tong concept na to.

06:26 Why not gayahin natin ito?

06:30 We have a foundation from bakery.

06:36 Sabi ko, pwede namin ito i-partner sa mga bread.

06:42 So the following day, so nag-try na po tayo ng pizza.

06:52 So ang display namin before is yung mga skaparate lang.

06:59 So doon kami po nagpumbisa.

07:01 So, papa, may trial and error ba yun sa pizza?

07:07 Yes, of course.

07:08 Ano na trial? Kasi foundation mo bakery,

07:12 pero hindi naman porke bakery ka, makakakuha ka agad ng pizza.

07:16 Ilan na ka ilang beses kayo nag-trial?

07:18 Marami po, sir Boots.

07:20 Kasi yung una, yung dough namin is matamis.

07:24 So yung mga tao pala ayaw nilang matamis.

07:28 So nag-adjust din kami.

07:30 So adjust ng adjust.

07:33 Pero paano kayo nag-asawa?

07:35 Nag-rework kayo as a team.

07:37 Paano nyo dinidecide yun?

07:39 Okay, Dorothy, ito ba gagawin natin?

07:42 Ano yung decision making ninyo, Edson?

07:45 Since Edson has a culinary background,

07:48 my passion is cooking naman po talaga.

07:51 Si Edson po ang nag-experiment ng dough

07:54 while I experimented on the sauce and the toppings.

07:57 Tapos a lot of trials and errors po.

08:02 Then hanggang sa nakuha po namin yung taste bud ng nagenyo.

08:10 So yun yung mga nagenyo, mga taganaga.

08:15 Kasi hindi yung gusto nyo yung taste,

08:18 pero yung customers naman ayaw.

08:20 So we're just right, no?

08:22 You're listening to the market rather than

08:25 forcing your market to understand and like your business.

08:29 So mga ilang buwan nito nangyari yung trial na ito, Edson?

08:33 Siguro probably mga six months to eight months.

08:39 Mga tagal ha? Three months to six months.

08:42 So hindi ba kayo nag-give up na?

08:44 Ay, magwi na lang natin ito?

08:46 Minsan pag may hinaang sales parang sabi ko,

08:53 tama ba ito ginagawa natin?

08:56 Parang kasi minsan nagbebenta na lang kami ng mga five bucks a day.

09:02 Then yung sabi ko, try lang try.

09:09 Huwag lang tayo mawala ng pag-asa.

09:12 So later on, sinusorte naman later on,

09:17 unti-unti naman siya pumataas yung sales natin.

09:23 So na-dumadami na.

09:25 So probably sinabi mo, bakit yung sabi ng cart na yun,

09:28 100 boxes a day, imposible.

09:32 Parang pera try and try.

09:34 Yan ang naging motto mo.

09:36 Try and try natin.

09:37 Sige baka ma-perfect.

09:39 So kailan yung sumipa na talaga ang Pizza House?

09:42 Yan, maganda.

09:43 Kailan, kung let's say like, ilang store na kayo from that time on?

09:49 Yung sumipa na talaga yung paglabas ng baby number one namin.

09:54 Kasi, siguro may halong certain na rin po.

10:01 That was 2016.

10:06 2016 to 2018, yan yung one month nag-open po tayong mga two branch.

10:16 Pagkatapos?

10:17 Then after that, nagtuloy-tuloy na po.

10:20 Okay.

10:21 So, bakit Pizza House ang pangalan ninyo?

10:25 Yan, nakakapa, parang H-A-U-S.

10:31 Mapunta tayo sa pangalan ninyo.

10:33 Paano kaya nag-arrive ng ganun pangalan?

10:34 Pwede naman Edson and Dorothy Pizza, di ba?

10:38 Yes. Actually, today, it's EDC Pizza House na po.

10:42 Kasi naipa trademark na po natin.

10:44 Kasi yung Pizza House is very ano lang po siya.

10:48 Hindi po siya general, parang ganun lang po siya.

10:53 Okay.

10:53 So Pizza House, since we sell pizza,

10:57 para sabi ko mabilis makuha po ng tao na pizza yung product,

11:02 it's Pizza House.

11:04 Pizza House of Pizza.

11:06 Then EDC is our initials, Edson and Dorothy Chen.

11:11 O, galing nga. EDC Pizza House.

11:14 Yes po.

11:15 So, nag-renovate ba kayo talaga?

11:18 Ano yung iba yung itsura?

11:19 Papakita natin mami ang itsura ng simulang-simula ng Pizza House.

11:24 Bakit nyo naisipan mag-innovate?

11:27 Bakit?

11:28 Pwede naman yung okay na.

11:29 Simula na tayo ganito, huwag na lang.

11:32 Anong pumasok sa isip ninyo?

11:35 Kasi we think na pag hindi po tayo nag-innovate,

11:38 parang maiwan po tayo ng panahon.

11:42 Kaya need po natin mag-innovate every then and now.

11:51 Okay.

11:52 So sa simula, ang pizza ninyo ay prepared na, diba?

11:56 Dinadala na lang sa mga tindahan.

11:59 Yes.

12:00 Pero paano yung innovation na ginawa ninyo mula noon?

12:06 Nag-try din po tayo sa store, ginagawa po yung pizza, freshly made.

12:12 Then naisip po na para maging okay po sa inventory.

12:18 Sa komisary na lang po gagawin yung pizza then delivered.

12:21 Fresh each day.

12:23 O, fresh each day. Okay.

12:25 So ilan na ang branches ngayon ng Pizza House?

12:29 Okay. So yan ba nasa Nagalang?

12:31 O ilan na ba ang branches sa Bicol?

12:36 Dito po sa Bicol we have 38 branches.

12:40 In Isabela we have 8.

12:44 In Tacloban we have 4.

12:47 O, so lumabas na rin pala kayo ng Bicol.

12:51 So saan yung unang pinuntahan yung Isabela?

12:54 Yes po, in Isabela.

12:56 Okay. And then later on yung Tacloban?

13:00 Yes. Yung Tacloban po sir, is late lang po.

13:03 Nag-open po tayo dun by December.

13:05 Okay. So basically anong target ng Pizza House ngayon for 2024?

13:12 Anong forecast ninyo?

13:14 Ang forecast po natin is we have plan na po in Albay area and in Cam Norte area po.

13:27 So more or less nag-ano na kayo.

13:31 But paano ngayon yung mga manpower ninyo?

13:36 Ayan, kasi ngayon lumalago na kayo.

13:38 How do you now maintain your good manpower?

13:42 Yon.

13:44 Sa manpower naman po sir, syempre hindi po maiiwasan na mahirap maghanap ng trusted na mga employees po natin.

13:55 So what we practice right now is to share.

13:58 Parang sharing is caring po.

14:00 We give back to people who matters to us.

14:03 Yung employees na from the start, nandyan na po.

14:08 Yan po yung pinapractice po natin.

14:11 Meron po kaming program right now to help them.

14:15 Para umakyat na din sa ladder.

14:20 Okay. Meron din kayong advocacy.

14:23 Nakikita ko na meron kayo every year.

14:26 Parang you give back something to the community.

14:29 Ano ba yung activity na yun?

14:32 Nagbibigay po tayo ng mga...

14:35 Minsan mga pizza.

14:38 Minsan yung mga...

14:41 May mga rice, may mga noodles.

14:43 So binibigay natin sa mga...

14:45 Less fortunate po.

14:47 Sa community po.

14:49 So different communities ang ginagawa nyo.

14:51 Meron akong napansin na during pandemic meron kayong ginawang isang fantastic community.

14:59 Anong ginawa nyo during pandemic?

15:01 Kasi syempre lahat naman tayo tinamana ng pandemic.

15:04 Anong ginawan ninyo ang mag-asawa during pandemic?

15:07 During pandemic po sobrang hirap ng...

15:12 Biglang nag-close yung...

15:15 Shutdown yung mga business.

15:17 So one month po kami close.

15:19 So napakahirap nun.

15:21 Kasi inisip mo yung mga tao na papasolduhin mo.

15:27 Yung mga rental na babayaran mo.

15:30 Yung mga supplier na may mga utang.

15:34 Na hindi pa namin nababayaran.

15:36 So it's a big challenge po.

15:38 So kami ni Dorothy sabi ko huwag tayo mawala ng pag-asa.

15:46 So sige lang sige.

15:48 Nagbigay tayo.

15:50 We shared.

15:52 Since meron pa naman kami itabi, nagshare po kami.

15:56 First sa employees po.

15:58 Kasi sila ang nandun.

16:00 They're just waiting po.

16:02 Tapos syempre wala po silang ma-feed for their family.

16:06 Parang nag-reach out na din po kami na okay may maitutulong po kami.

16:11 Nagbigay po.

16:13 In other words, you don't live only on your own but you also share.

16:17 Diba?

16:19 Lalo na yan during the pandemic.

16:21 Talagang hard up.

16:23 But again, look at the blessings that you're getting.

16:25 Diba?

16:27 So again, maiba tayo.

16:29 Maraming nanonood sa atin.

16:31 Mga mag-asawa.

16:33 Mga gustong mag-negosyo.

16:35 Ikaw, Dorothy, ano bang mapapayo mo sa isang housewife na nag-iisip or probably gustong mag-improve ang negosyo?

16:44 Ano bang mga papayo mo sa asawa, sa the wife?

16:49 As for me, sir, you can do both po.

16:56 As a mother, wife, then an entrepreneur po.

17:01 Pero, syempre, you have to pray po.

17:06 Pray to God first.

17:08 Then, syempre, yung husband mo, communication.

17:13 Open communication, teamwork.

17:15 Tapos help each other po.

17:17 Dapat may communication ka din po talaga.

17:20 O si Edson naman.

17:22 Si Edson naman, yung the man of the house.

17:24 Paano naman yung advice mo sa mga husbands na gusto mag-negosyo?

17:31 Ano ang mga tips ni Edson?

17:33 Kung may naisip kayo sa mind nyo na maganda itong concept na 'to, as soon as possible, gawin nyo na.

17:44 Kasi may hirap yung tsaka na, tsaka na.

17:49 Tsaka na, bukas na. Sinatamad ako.

17:54 Kagaya mo Edson, hindi lang ikaw contented sa Bicol, dumabas ka, bumunta ka pa ng Isabela.

18:04 Imagine, ay layo uno na.

18:06 Then also Tacloban.

18:09 Isang lesson siguro dyan is yung kagaya mo, ninyo, you take advantage of the opportunities.

18:16 Yes, of course.

18:18 You're not contented within your own area.

18:20 Correct?

18:22 So yun ang ano doon.

18:24 So again, total stores, number stores is how many?

18:29 Ilan ang total na?

18:31 50 store booths.

18:33 50? Wow.

18:35 In a matter of ilang years? 10 years?

18:37 2015, di ba?

18:39 Simula kayo.

18:41 9 years po.

18:43 9 years. O, mabilis ha? Mabilis.

18:45 So isa yan sa mga traits na hinahangaan ko.

18:49 Kasi talagang nakafocus kayo sa negosyo talaga. Rather than have other businesses.

18:57 So kailan pa pupunta ang Pizza House sa NCR daw? May mga baka nang nagtatanong.

19:05 Kasi mga nanonood sa atin iba iba.

19:09 Or papano ba kayo makakontakt? Yan, Dorothy. Ano kayo makakontakt sa mga interesado maglagay ng brand sa iba iba lugar?

19:19 Diba sa Cebu or Mindanao? Papano kayo makakontakt?

19:25 Open to franchisee naman po tayo. Yung who wants to franchise Pizza House, open na din po tayo.

19:35 Okay. So how can they contact you, Edson, Dorothy?

19:40 We have our email, contact number, and website.

19:44 Nasa website, nasa Facebook din kayo.

19:50 So ano ba hinahanap ninyong character ng franchisee ninyo?

19:55 Importante yan, di ba? Kasi nagbabranch out kayo. Ano ba ang character ng franchisee na hinahanap ninyo?

20:02 Siguro sir Butz yung may puso at dedication sa ginagawa niya.

20:12 Hands-on po dapat.

20:15 Hands-on. Okay. Hands-on meaning talaga nakatutok sa negosyo ng Pizza House. Kasi siya yung representative.

20:23 Hindi lang po yung may sinasabing we have the money. Dapat po hands-on po talaga. May passion po sa business.

20:30 Tama yan. Siyempre meron kang pera pero kailangan mo naman ng passion para lumagot yung business.

20:36 So again, hindi ko naka-interruptin kasi it's a Sunday. I want you to enjoy with your family.

20:43 Ilan na ba ang anak? Ilan na ba ang...

20:46 Tratlo na po. Two girls and one boy.

20:50 Ba? Two girls and one boy. So habang dumadami yung Pizza House, dumadami rin ang mga anak.

20:55 So para bang blessing. So again, congratulations Edson Dorothy.

21:02 I understand you got a lot of awards. Ano ba yung award na nakuha ninyo for the last year?

21:11 Mukhang nababasa ko kayo sa mga awards. Ano ba yung award na nakuha ninyo?

21:16 Of course, gusto namin magpasalamat kay Sir Butz kasi kung hindi dahil sa kanya, hindi namin makikilala.

21:24 So yung award na po yung nareseed namin is from Rising Tiger Magazine.

21:30 Rising Tiger, yes. So you were awarded as also the Bicol Local Government gave you recognition, di ba?

21:42 Nabasa ko sa Facebook nyo yun. Ano ba yun?

21:45 Yes, from LGU Naga.

21:48 So binigyan kayo recognition. Imagine, no pain no gain. Tama nga.

21:53 Diba sabi natin kung nag-give up na kayo, wala na bang kayong ganyang recognition.

21:59 So it's very inspiring. And also I saw that you are part of the coffee table book ng Rising Tiger.

22:07 Sino-sino ba yung mga kasama nyo doon sa coffee table ng Rising Tiger?

22:14 Yung mga tycoon po, sila Comedic Chairman, Ambassador of Thailand, PCCI President.

22:35 Presidente ng Philippine Airlines, Captain Stanley.

22:39 Si Lanco, CEO ng Lanco.

22:44 Si Mr. Manzano.

22:50 And of course, Miss Grace Bondat.

22:54 Very good. So again, hindi nyo naman ini-expect yung recognition niya.

22:59 Alam ko mahihain kayo nung araw.

23:01 Pero again, ngayon inawawala na yung hiyanin nyo. Because again, let's face it, recognitions come after all your success, hard work.

23:10 Until now sir, kinakabahan pa po kami.

23:15 Kinakabahan. Para bang through 9 years of business with 50 stores and you're still nervous.

23:24 Yes, because kami reserved. But thanks to you sir, kunti-unti kami nag-sa-tao.

23:32 So lumalabas na yung pagka doon sa shell ninyo. Nagkakaroon na kayo ng confidence.

23:37 Yes.

23:38 So really I'm glad to be of help and again I'm very proud of Pizza House.

23:43 Keep on that progressive expansion. And again, God bless you all.

23:50 Marami salamat. Marami salamat. And keep in touch. Keep in touch.

23:55 Thank you. Thank you, Pa sir. Happy Saturday.

23:59 (clicking)

24:01 (bell chimes)

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