They say that when you are a celebrity, having money is easy for you. However, others say if you don't know how to handle your money very well, your income would be nonsense.
Marvin Agustin, 36 year old, who is now considered as one of the most successful restaurateurs in the country is enjoying himself on his food business.
Aside from being actor he is also a chef and entrepreneur. Agustin attended International School for Culinary Arts and Hotel Management.
According to Entrepreneur Philippines, Agustin is strategic - he is not afraid to use even seemingly unconventional methods to expand his restaurant empire. HOW HE STARTED THE PATH TO ENTREPRENEURSHIP? He started working at 12 years old to support himself on his highschool education. He remembered selling almost everything - from firecrackers to clothes, anything from Tutuban (a famous place in Manila where you can find affordable shopping items).
As a celebrity on his early 20s, he invested his first earnings in a doughnut shop franchise and in rice toppings kart business he put up with his sisters.
Entreprenru Philippines added that he also became a silent investor (whose involvement is limited to providing capital to the business) in a friend’s oyster and seafood restaurant.
“By 2005, after going to culinary school, I felt ready to put up my own concept,” said Agustin.
With his partners, they have now a total of nine brands in their company's portfolio, that includes John and Yoko, Mr.Kurosawa, Akira, and Banzai.
The key is: Constant Innovation and PURE HARDWORK.
“You see the environment and how much it has changed since we first started. You need to evolve because customers can always get what they’re looking for somewhere else,” he said.Apparently, Agustin analyzed that their strength is in Japanese cuisine so they didn't stop to excite their market and further explored.
“Going back to school is making me understand myself more. I realized that there are so many opportunities out there, so it’s important to channel my energy wisely. I’m learning new processes on how to calculate my risks more.”
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