Friday, March 30, 2007 Health and Wellness Advocacy through bread making By Genalin D. Ducay
RAFAEL Catalan Jr., the man behind Rafaellos Restaurant, was kind enough to take a time out with his busy schedule to talk with Sun.Star Bacolod Thursday at such a short notice.
Looking at how the family-run resto cafe develop from a small display stall at Lopues San Sebastian to a large restaurant, one can't help but wonder about the people behind its success.
From their college days, Rafael and his wife, Honey Lee who was then his girlfriend, has always been a business-minded couple - selling t-shirts, watches, or any other apparel.
Rafael also used to sell barquillos, thus, the name Rafaellos.
From its humble beginning, Rafaellos grew and made a name in the restaurant business.
Fourteen years later, the Catalan couple left Rafaellos in the capable hands of their manager so they could spend more time with their children Sophia, 13, Redd, 9 and Ella, 3.
Now, the couple has opened another establishment - Cake Station.
"Cake Station focus on cake production, cake decoration tutorial and baking healthy whole wheat breads minus the demands of running a catering service," Rafael said.
What makes their products different from the others?
Rafael said Cake Station was the first to have fondant and faux fondant cakes in Bacolod City.
Fondant is a confection used as filling or as coat for cakes, pastries or sweets that gives the smooth, flawless, matte finish. Fondant cakes are more expensive than buttercream cake due to the time and care in their preparation.
A master of Wilton style of decorating, Rafael said some have started copying their creations but they, however, "still needs to learn of the intricacies of cake decoration."
"Good products makes good business," Rafael said.
Another product that gives Cake House its distinct identity is their H & W whole wheat bread.
H & W, Rafael said, stands for Health and Wellness or "Husband and Wife."
With his wife, Honey Lee, having survived cancer, Rafael is pushing for a healthy lifestyle.
He assures customers that their bread is 100% preservatives and bromate free with no salt and no milk.
H & W whole wheat bread has been in demand that they are now producing an average of 50 loaves per day from last year's 5 loaves a week.
Aside from producing cakes and bread, Rafael is also offering tutorial for cake decoration.
Though Cake Station has been in the market for only over a month, it has already gained loyale clientele.
The Boss
Employed for six years before he decided to go on his own, Rafael knew well the difference between being your own boss and being employed.
"If you are the boss, you own your time and you can see every opportunity to do business. You don't own your time when you work on a 9-5 job," says Rafael.
Rafael started working as a computer programmer, then a production analyst and was promoted as officer-in-charge in an export company.
He was only a high school graduate when he had his first job. To compensate for his lack of formal education, Rafael reads books on computer and never stopped learning.
Now, aside from owning a flourishing cake station, he is also exporting Butterfly crafts.
At present, Rafael is also the president of the Katuwang Resource Center, Inc., an organization that "assists people to move out of poverty" through microfinance.
As a boss, Rafael said he always gives his employees the option. "I am open to suggestions. In every project I give them the options. There are times that their ideas are better than mine," Rafael said.
He recalled a time when he adopted his employee's idea, "the client was very happy. It would have been different if I used my idea and ignored his."
And like any other enterprise, Rafael said his business also encountered its share of ups and down.
When they started in the early 90's, Rafael said, there were only five restaurants in Bacolod. The sudden surge of new restaurants affected their operation but quickly regained their loss.
To be an effective entrepreneur, Rafael said one must: have a "personal touch" on their products, be a hands-on manager, and above all - "Enjoy what you are doing. If you don't, you better leave it."
