1.Background of entrepreneurs
Albert Alavera
Albert Alavera lived in Quezon City and worked as dishwasher at a pizza shop in the early 1980s. From his dishwashing experience in 1984, Alavera continued to learn new skills and achieved a degree in Marketing Management from the University of the East. After that, he studied culinary courses in Singapore, New Orleans, Barcelona and London in order to master his skills as a restaurateur and entrepreneur. He also loved to watch cooking shows, including 24-hour culinary programs on cable television and he got some inspirations from the cooking tradition of American, Spanish, Italian, French and Filipino.
Alavera travel with his aunt to the United States in 1995. He met Theresa Rodriguez, who was operating …show more content…
She makes sure her team has a good quality by providing more skill enhancement and long-term career development programmes as the staff will play an important role in order to make sure that the company maintains in its standard or has some great achievements while competing with others. The outlets initially had many spaces with few chairs, but now, decoration of the outlets has changed to cosy corners and table service. Each Nando’s restaurants has its own special design but share the same earthy textures and colours that pay homage to its sunny Afro-Portuguese roots.
3.Elaborate on the challenges that were encountered by the entrepreneurs.
Albert Alavera
The biggest challenge for Alavera is how to keep loyal customers. He wants to offer his customers something that would make them come back to his restaurants and also something new every time they come to his restaurant.
Mac Chung Lynn
The biggest challenge for Chung Lynn is to close quite a number of stores. The Bangsar‘s outlet had to close as the area moved towards a pubbing neighbourhood and she was unable to run a family restaurant there. She also tried to establish the outlets in hypermarkets but her strategy failed in the past. From her observation, people just want to eat and go home after spend time to shop for whole day and seldom spend their time on a leisurely meal. …show more content…
When he opened the first family restaurant, Burgoo on Tomas Morato, his concept is not only focused to have their customers to eat good food, but also wanted them to be entertained. He observes that, there are a lot of differences for its family patrons only by changing the restaurant’s traditional diner-style tablecloths into paper and crayons. His idea is very simple, he wants the families to spend more time with each other, the kids to play around in the restaurant, and their parents get involved in this activity, giving them more time to mingle
Albert Alavera
Albert Alavera lived in Quezon City and worked as dishwasher at a pizza shop in the early 1980s. From his dishwashing experience in 1984, Alavera continued to learn new skills and achieved a degree in Marketing Management from the University of the East. After that, he studied culinary courses in Singapore, New Orleans, Barcelona and London in order to master his skills as a restaurateur and entrepreneur. He also loved to watch cooking shows, including 24-hour culinary programs on cable television and he got some inspirations from the cooking tradition of American, Spanish, Italian, French and Filipino.
Alavera travel with his aunt to the United States in 1995. He met Theresa Rodriguez, who was operating …show more content…
She makes sure her team has a good quality by providing more skill enhancement and long-term career development programmes as the staff will play an important role in order to make sure that the company maintains in its standard or has some great achievements while competing with others. The outlets initially had many spaces with few chairs, but now, decoration of the outlets has changed to cosy corners and table service. Each Nando’s restaurants has its own special design but share the same earthy textures and colours that pay homage to its sunny Afro-Portuguese roots.
3.Elaborate on the challenges that were encountered by the entrepreneurs.
Albert Alavera
The biggest challenge for Alavera is how to keep loyal customers. He wants to offer his customers something that would make them come back to his restaurants and also something new every time they come to his restaurant.
Mac Chung Lynn
The biggest challenge for Chung Lynn is to close quite a number of stores. The Bangsar‘s outlet had to close as the area moved towards a pubbing neighbourhood and she was unable to run a family restaurant there. She also tried to establish the outlets in hypermarkets but her strategy failed in the past. From her observation, people just want to eat and go home after spend time to shop for whole day and seldom spend their time on a leisurely meal. …show more content…
When he opened the first family restaurant, Burgoo on Tomas Morato, his concept is not only focused to have their customers to eat good food, but also wanted them to be entertained. He observes that, there are a lot of differences for its family patrons only by changing the restaurant’s traditional diner-style tablecloths into paper and crayons. His idea is very simple, he wants the families to spend more time with each other, the kids to play around in the restaurant, and their parents get involved in this activity, giving them more time to mingle