IN BETWEEN dreams and goals, there are hard work and consistency.
These where the exact words that Roberto Luis Lizada Aguilar, a young Dabawenyo businessman, shared in an interview emphasizing it is but key to thrive in the business industry.
Aguilar, 28, is the chef and owner of Bistro Rosario, a homegrown restaurant along Torres Street Davao City that has been operating for nearly three decades.
Though exposed to the industry at a very young age, Aguilar still believes there are still a lot of things to learn to be effective and relevant. For him, every day is both a struggle and a blessing to strengthen their position in the market and fulfill, entirely, his vision for the company, family and himself.
In this article we asked couple of questions to this young entrepreneur, a graduate of Bachelor of Science in Culinary Arts and Food Service Management, Johnson & Wales University, Providence, USA, and of how he journey his way to the business world, his struggles and future plans in continuing doing business in Davao City.
Q: How did you start your journey as a businessman?
A: My journey as a businessman started when I was still young, around the age of 16. It has always been a tradition in our family to work during the busiest times of the year, during Christmas and New Year. We started doing the filling of the butter rolls or putting toppings on top of the cake to taking orders from clients, and we still continue that family tradition until now.
Q: What prompted you to be in the business industry?
My grandfather and grandmother started this business (Harana and Bistro Rosario) in the 1960s. So yes, it has been around way before I was born. I grew up and was exposed to the food business ever since I was small. I can very well remember all of my family members working for the business and made it what it is now. Being exposed to the industry day in day out and seeing family members who are passionate about what they do made me eventually love the industry and the business itself.
Q: How is your experience in running a business?
When I was still in New York, I would just go in, work, and go home. My responsibilities were limited to my daily job routine. I would do my prep for the day or the following, work the service, clean, and leave.
When I came home and started working for the family, I had more responsibilities. We have to make sure that the business is doing well, but at the same time look further down the road and see what we can do to make it bigger and better.
Q: What is good leadership for you as a young businessman?
A: I am a firm believer in the saying “Lead by example.” People will always look at how you work and will eventually follow it. One must always set a good example to their employees. You also have to know how to be strict with them when you need to be strict, but also know how to praise and acknowledge them when it is deserved.
Q: How do you envision yourself and your business (Bistro Rosario) as a whole, five to ten years from now?
A: I would envision the company to be a bigger well-oiled machine. Yes, it is working well now, but there is still so much to do. We cannot be complacent in this industry if we want to be relevant and at the top. There is so much to do. We have to streamline the production, update the menu, expand the business, and the list goes on.
Q: What are the characteristics should a young businesswoman have in order to lead a business and succeed?
A: For me, you have to be knowledgeable about the business you are in, you have to be confident at what you do, you have to be consistent about the quality of work, and you have to be persistent that regardless of the obstacles and problems along the way you will overcome it.
Q: What are the values you earned as a young businessman?
A: Hard work and consistency. In the food industry, or in any business, you have to work hard and be consistent. In between dreams and goals, there is hard work and consistency.