Just when we thought our beloved JSEC stalls have left us after a whole year of satisfying our cravings, we find them flourishing outside university borders, waiting.
Many legendary specialties have left the JGSOM Student Enterprise Center (JSEC) over the past five years. Counted among these is Chicks 2 Go’s deep-fried chicken balls with crunchy potato chips, which used to be a must for many students on-the-go. For those who needed a fast and filling meal, Hunger Buster’s “Dying Burger” was a reward served with its steaming patty, bacon, mushroom, and melted cheese. If you’re busy and hungry, yet striving to be healthy, The Galley was ready to serve with a variety of nautical sandwiches to choose from.
These are only three of the dozens of JSEC favorites known to Ateneans, with their popularity leaving a mark on the red brick pavement. The excitement of having them right by CTC building when you’re craving in class, the long lines during breaks, or even the sincere smiles given to you by the staff are just some of the memories associated with these establishments.
But these stalls have left the red brick pavement and are now no longer Atenean exclusives. With these stalls expanding outside JSEC, they have not only built a stronger relationship with their customers, but they have also provided a platform for these young entrepreneurs to cultivate their craft in the local food industry.
Beyond the red brick road
As one academic year ends, the leases on these JSEC stalls end as well. However, this did not stop Chicks 2 Go, The Galley, and Hunger Buster from catering to their beloved customers. Chicks 2 Go, which initially wanted to create quick sauce-filled chicken bite snacks for Ateneans, is now serving their famous chicken balls in Walrus.
“Other schools [and] universities really liked [our products]. It proved to be a student’s staple,” says Vinch Cuevas, co-owner of Chicks 2 Go. “People were asking, ‘Do you franchise?’, ‘Where else are you in?’, ‘You wanna bring this to Myanmar?’ Stuff like that.”
The Galley, a stall that promotes a healthier alternative by serving sandwiches made with organic ingredients, has now extended their brand to the University of the Philippines-Diliman, the University of Asia & the Pacific, and St. Luke’s Medical Center, Quezon City. “We believed in our product and gave it a try to see the market’s response,” says Paolo Campos Juan, co-owner of The Galley.
In contrast, Erika Cantor and her co-owners from Hunger Buster pursued expansion even when faced with what graduation entails: Work. Set on deviating from the corporate world, they saw expansion as the best option. Their hard work has reaped benefits, with branches in De La Salle University, Xavier School, and a regular stand at a weekend bazaar.
Aside from garnering a larger set of customers, these student-entrepreneurs also had to take risks with their decision. “Plans are plans, but executing is another thing,” says Cuevas. One of the struggles in expanding is finding proper franchising companies that are dedicated to understanding the stalls and making sure the quality of the brand and products grow with the expansion.
“At first we were hesitant [about franchising],” says Cuevas. “[But] it can be learned, it can be practiced. [Franchising] is a matter of reiteration lang, so it’s not a bad thing.” Sharing the same sentiments about expanding, Juan says that he had “to remove the mindset of [thinking], ‘Ah, it’s okay if it fails. I’ll just do something else.’” Resilience is a requisite in surviving the entrepreneurial world.
Still, these stalls do more than just provide quality food for their clients. Juan says that the “best accomplishment” for their business is the opportunity to provide jobs for other people. Cantor constantly strives to improve the Hunger Buster menu, believing that gourmet can be affordable. Speaking on behalf of any entrepreneur passionate about their craft, Cuevas says that, “More than the experience and the profit, since we are a food business, we aim to serve.”
Learning from the ground up
While still in university, owners of JSEC stalls are tasked with juggling academics and managing a business. However, college has proven to be one of the best times to start a business, with the advice of experienced professors well within arm’s reach, and the force of a supportive student body behind their back. Both of these are a challenge to come by outside of campus borders.
Even so, the process of starting up a business is arduous and includes many aspects that aren’t immediately apparent. These include the legal registration of the business, health certification of employees, advanced deposits, and many more.
JSEC Coordinator Alyson Yap says that JSEC is structured to simulate the system of business in the real world. He discusses how participants are required to adhere to legal procedures, health standards, and above all, manage their business alone.
“JSEC is the best education [for me] because you learn by yourself,” says Juan. “It’s hands-on. The barrier to entry in any sort of business is experience.”
When asked if the continuity of businesses is one of JSEC’s goals, Yap disagrees. He says JSEC is a laboratory created to teach students the true work behind the business. “Ang gusto namin (what we want) is for them to see na, ah, these things are learnt here,” he says. “Then it’s just a bonus if they choose to continue.”
Nonetheless, business, at least for these previous stall owners, is an emotional investment led by practical ideals. They refer amiably to their first venture as their “baby,” all the while being the ones who grow from the experience. Though they had crafted an initial steady market within the university, integration into the outside business world is never simple.
Tricks of the trade
Expanding is a life experience–a summit for entrepreneurs that tests one’s mettle. From refining systems of checks and balances, to strategizing to make time for everything outside of the enterprise, readjustment is constant. Juan suggests that building momentum is the key to keeping up. “I won’t slow down. Everything that I’m not doing will take friction to get going,” he says.
Meanwhile, Cantor deduces a certain recklessness from student entrepreneurs. When the money first comes in, it is striking to first-time business owners. As cash slips off wallets with ease, one feels a hyped sense of independence. Deciding to expand late into the second semester of their JSEC year, Cantor remembers the urgency to save. “Wala kaming tinatabi [noon] para sa Hunger Buster. We kept everything for ourselves.” Ultimately, expansion guarantees more expenses.
Systems within an enterprise constantly improve as expansion is further pursued. Devising simple methods for checks and balances, pre-packing food, and using Microsoft Excel are the backbones of these businesses. As Juan suggests, these methods are among those give protection from possible theft, pilferage, and overall unproductivity. These rules have optimized the workplace to be a healthy mix of practicality and enjoyment.
With the cultivation of these student-led businesses within the campus, a rich demand has been established. After all, a strength of these entrepreneurs is their close affinity and experience with their target market, making them more comfortable with expanding to other markets. More than the learnings, growth, and success, shared values of social responsibility between the customers, the employees, and the business are created: Values that started out in a humble six-square foot stall in the Ateneo.
