Wednesday, October 29, 2008

Jacqueline Carleta Rodriguez: Poverty Fighter and a Micro Entrepreneur

I miss to write about poverty on October 15, set as the Blog Action Day worldwide. This is a poverty awareness campaign and I believe should not only be done in a day but should be I guess decades of series of discussions that will create actions to build prosperity from an individual to family to community to nation and so on and so forth.

To eradicate poverty and to promote sustainable human development by 2015 are few of the UN’s Millennium Development Goals. Poverty remains to be prevalent in Manila and certainly has its share of urban poor. According to Asian Business Strategy Forum, Philippines has not been able to sustain the economic growth required to reduce poverty to acceptable levels.

In spite of the global financial crisis, we found inspiring stories just around the corners to share with you. It is our way of taking pride of Filipinos' resilience.

Let us read the rest of the story of Jackie, an empowered woman, a mother, a friend, and selfless volunteer. She shared her way to fight poverty and get her children to school.

This is made possible through the interview of Florante “Tetchie” Reyes, my high school classmate and a feature writer too!

Our blog, Pinoy Vision is our extension of our corporate social responsibility (CSR). One of the CSRs we would like to take positive action about poverty alleviation by giving FREE self-improvement seminars to students, women, micro entrepreneurs and those striving to be entrepreneurs to be empowered and to be proud Filipinos in spite of poverty the soonest possible time. Yes, we can!

Would you like to be part of this mission? Just click DONATE through PayPal System at the side bar. By sharing your one US dollar (1$), 10, 100 or whatever amount you like to give will definitely boost and improve one's life, will make other people happy and will bridge to reach the BIG dreams to come true!


JACKIE’S MAGIC ICE CANDY

By: Tetchie Reyes


As Forrest Gump once said,” Life is like a box of chocolate, you’ll never know what you gonna get.” But for Jacqueline Carleta “Jackie” Rodriguez, life is like a bucket full of ice….ice candy that is.

This remarkable woman has a story to tell. Hers is a life of sweet intoxication, sprinkled with a dash of frustrations and simmered in a constant aroma of peace and resilience. I reacquainted with Jackie just a couple of months ago when I started organizing our Arellano High School (Manila North) Silver Jubilee celebration. We already knew each other because we went to the same school during elementary and high school (though we belong to a different section with different sets of friends and classmates). It was only recently that I had the chance to really get to know her on a personal level.

On different occasions when we hold our regular meetings, Jackie never fails to bring with her something to eat or munch during our gatherings like yema, ube-macapuno, maja blanca at one point, and on a hot Saturday afternoon, I have tasted the best, if not the best ice candy I have ever tasted. She proudly says she made it herself and that she actually makes a living out of it. From then on, I got so addicted with her ice candies that I have to know her secret in making such a delightful treat.

It all began, in 1979 when she learned in school how to make yema. She’s so good at it that she started to cook in bunches and wrapped it in colorful packages and sells it to her friends and classmates. During lunch breaks, her schoolmates would come around to buy her goodies at five centavo a piece.

High school life was no different for Jackie. Her entrepreneurial spirit craves to be filled and nothing and nobody stopped her in doing what she loves best, (not even her bullies of male classmates who often call her names), making and selling yema and candies for her classmates to enjoy. She kept all her earnings for a week to buy girly stuff any high school teen would love to have.

Twenty six years later, Jackie is happily married to Mariano Rodriguez, a messenger at SC Johnsons and a proud mother of three. Chiradee, 22 years old, a Tourism graduate and is now connected with Baron Travel and Tours; Jaycelyn, 17, a Dean’s Lister at the Pamantasan ng Lungsod ng Maynila taking up Nursing and the youngest, Jay, 12, first year student at Ramon Magsaysay High School.

Though married life and motherhood brought Jackie immeasurable joy and hardship, her busy hands never for a moment get tired of concocting little treats to sell. Gone are the yemas and the pastillas, she now concentrates her efforts in making and selling ice candies throughout the whole neighborhood. Rain or shine, Jackie peddles her items three shifts a day. In the morning she sells ice candy at 10:00 am, again at 1:00 pm and yet again before the sun sets at 5:00 pm. Every time she hits the streets, her cooler contains more than a hundred pieces (per shift) of her home- made ice candies and is consumed within 30 minutes, not to mention her regular customers who knocks at her door even in the wee hours of the night just to have a taste of her refreshing coolers especially on a hot summer night. For Php 3.00 a piece, one can enjoy the flavorful assortment of Jackie’s thirst quenchers. There are a lot of flavors to choose from, such as buco-gulaman, avocado, black monggo, corn, guyabano, chocolate, mango and the all-time favorite lanka flavored ice candy.

Her daily earning, averaged from Php 300.00 to 400.00 is something she looks forward to at the end of the day. She helps her husband in sending their children to school and built a home, literally brick by brick, through sheer determination, diligence and of course with her product magic ice candy.

One might look at Jackie’s life as simple and humble. Her little business is the only thing she thinks she can be proud of. Yet as I look at her in the arms of her family and friends, Jackie’s life is more than just a bucket full of ice candies. Its magical flavor had touched lives other than that of her family, but of people who have tasted her friendship and a ready smile. Her happy disposition and a positive outlook in life earned Jackie her loyal customers and patrons through the years who never get tired buying her little goodies.

“We just have to go on fighting for poverty by doing what we love to do as if it’s not work but just play or chikka,” Jackie says in a usual conversation with us.

Developed and copyright by M-Vision Business Solutions

Friday, October 24, 2008

Reyes Haircutters, the Filipino Family Salon

By Jojo Ocampo and Juliet Cruz

YOU can’t miss the very popular Reyes Haircutters (RHC), usually found in almost every city district all over the land.

The signage displays the word “Reyes” glaring in dark pink and white letters against a green background, and “Haircutters” in white text reversed in dark blue. But more eye-catching is the P49.99 sign in big red numerals.

With that price, one can already get a basic professional haircut that also includes shampoo, blow-dry, styling, and a little massage. At Reyes Haircutters, yes it can.

Nationwide franchise
Since its first cut in January 2000, the Reyes salon franchise mushroomed all over the country; it is now nearing its 300-branch expansion.

Celestino "Les" Reyes, Chairman and CEO of Reyes Hair Co. International, Inc. is a Internationally Certified Franchise Executive who started Reyes Haircutters (RHC) with that unique zeal and passion for making others feel and look good all the time.

He also has a Masters of Entrepreneurship degree from the Asian Institute of Management and is a director of Strategic Franchising Concepts Inc.

He belongs to a renowned clan of salon entrepreneurs, starting off with "Mama Ada" of Ada's Beauty Salon in the early 1960's.

He was first to introduce the concept of "Filipino Family Salon" in his “Xristian Reyes Salon” in San Juan.

Now, the salon is getting tourists as their usual clients in Boracay.

Reaching the masa market


Les first broached the “pro-masa" idea to his brother Ricky Reyes, the famed hairstylist and owner of a chain of salons, who agreed and supported the concept.

Without much capital but believing in his concept, Les converted his Xtian Reyes Salon into Reyes Haircutters.

Reyes Haircutters started with three company-owned stores. Since then, the company has opened its doors to interested entrepreneurs with a franchise fee ranging from P200,000 to P250,000.

“The service is for the family, with prices that are still within the reach of the masses,” said Reyes.

Reyes lays down his mission flat and clear: "I would like the masa to experience what is being offered in the high end salons."

Reyes added that their focus is on "quality, expert service, and excellent customer service."

Low prices

Reyes Haircutters currently offer the lowest price of professional salon services, which range from haircuts, to various hair treatments, to hand and feet care. A haircut with shampoo and blow dry can go as low as P49.99 and hot oil treatment, P99.


Hair cut, rebonding and hair relax are the most well sought services in RHC. Other services and products being offered are: hair styling, hair & make-up, hair & scalp treatment, hair color, waxing, hair color, L'OREAL power dose treatment waxing, green tea shine moist, wella glatt, SCHWARZKOPF, P.M.S. (Power Massage Shampoo) WELLA / creatic, RHC HOT-OIL AKTUELLE, keratin, etc.
RHC also has its own line of products such as astringent, soap, bleaching creams, shampoo and conditioner.

Popular brand names such as L’Oreal Professionel, found in first-class salons, are also served in its branches. The difference is that Reyes Haircutters offers hair coloring using L’Oreal Professionel at 30 percent lower than most salons.

Franchise Awardee
Reyes Haircutters has also received awards from prestigious award-giving bodies such as The Philippine Franchise Association, where it is now a Hall of Fame awardee in the Outstanding Filipino Franchise of the Year service category.

They also have the Reyes School of Cosmetology backing up their business. It's where all their salon staff trains to ensure that customers are served well.

Salon ng Mundo
Presently eyeing extensive global expansion, Les proudly says that they are "going from Salon ng Bayan to Salon ng Mundo.”

“We intend to bring business with hospitality, and the same high quality services and competitive prices abroad,” said Reyes.

With a formidable network of salon franchises under his name, and new innovative projects, Les is making sure that Reyes Haircutters and its allied services will always be there for the Filipino people.

*********************************************************************************
Photos are courtesy of Edgar Ramirez, one of our photo journalists.

Developed and copyright by M-Vision Business Solutions

Wednesday, October 8, 2008

Business and Livelihood TRC Training Schedule for October 2008

Available Courses for October

Date/

Time

Price

Aromatic and Decorative Candle Making
Lecture: types of waxes, formulation, art of blending of essential oils and uses, melting method, proper wick fixing, techniques in forming/moulding candles, design techniques and cost and return analysis. Hands-on: hurricane candle, floating candle, hand-formed candle, and candles in glass containers with application of aromatherapy oil.

Oct 2-3
8-4:30

3,399

Hair Trimming, Perming, Dyeing and Make-up Techniques
Lecture: Structures, divisions, forms, characteristics and styles of hair; purposes of make-up, facial balance and applications. Hands-on: Hair trimming (short, medium and long length), perming, dyeing, make-up (daytime, evening and glamour) Bring model, scissors, cape, towel, hairpins and comb.

Oct 2-3
8-4:30

3,399

Franchising a Business
Lecture: franchising restaurants, fastfood chains, stores, non-food industries, auto products and services, responsibilities and the step-by-step procedure in the application and maintenance of a franchisel With sample cases.

Oct 3
9-5:30

1,375

Basic Meat Processing
Lecture: meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hands-on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger and beef tapa. Bring apron and hand towels.

Oct 4-5
8-4:30

3,399

Herbal Bath Soap
Lecture: material specifications, product formulation, preparation of extract, costing and pricing. Hands-on: papaya soap, cucumber soap, carrot soap, germicidal and moisturizing bath soap.

Oct 4-5
8-4:30

3,399

Setting up a Junk Shop Business (with field trip)
Lecture: Trends and prospects of junk shop business, solid wastes and recyclable wastes for junk shop, costing, buying and selling techniques and pricing, tools and equipment requirements, investment requirement, manpower requirement.

Oct 6-7
8-4:30

3,289

Tilapia Culture (with field trip)
Grow-out pond culture, tilapia fingerling production, hatchery and nursery system management (open pond, hapa method on pond, cage and tank systems), feeds and feeding, population control, hybridization, water and soil quality management, production economics.

Oct 6-8
9-4:00

3,289

Swine Production (with field trip)
Starting a piggery business, general management for piglets and fatteners, housing and equipment, feeds and feeding, record keeping, analysis and interpretation, health management.

Oct 8-10, 13
9-4:00

4,059

Basic Culinary Principles and Techniques
Lecture: basic principle of cooking, materials used, learning to substitute ingredients from the traditional to innovative and nutritious food components, suggestions on cost-effective menu preparations, hygienic food preparations, including presentation of meals for family and simple gatherings. Hands-on: different culinary preparations. Bring apron and hand towels.

Oct 7-8
8-4:30

3,399

Commercial Breadmaking and Bakery Management
Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister.

Oct 9-12
8-4:30

4,169

Jewelry Appraisal and Pawnshop Operation
Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond, plating of jewelry (gold to gold). Bring calculator.

Oct 11-12
8-4:30

3,399

Setting up a Travel Agency
Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc.

Oct 13
8-4:30

1,375

Trendy Balloon Decors
Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloons as decorations.

Oct 13
8-4:30

1,815

Basic Reservation and Ticketing for Travel Agencies (with field trip)
Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket.

Oct 14-15
8-4:30

2,959

Accounting and Record Keeping for Small Businesses
Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator.

Oct 14-15
8-4:30

2,959

Silkscreen Printing
Lecture: computer/digital art preparation, photographic stencil making, finishing - curing and drying, pressing techniques. Hands-on: t-shirt, ceramics, decals, glass and metal printing. Bring #0.5 technical pen, ink and USB.

Oct 15-17
8-4:30

3,729

Chinese Dimsum
Lecture: principle of Chinese cooking, utensils and equipment, functions of ingredients, etiquette of Chinese dining, costing. Hands-on: wonton soup, siomai, almond jelly, quekiam, siopao, cuapao, pork dumplings, crispy spring rolls, seafood chow mein and crispy butterfly prawns. Bring apron and hand towels.

Oct 16-17
9-4:30

3,399

Design and Operation of a Water Refilling Station Business (with field trip)
Lecture: water concept and principles (hydrologic cycle, types of contaminants, and types of water), water contaminants, types of purification system, market potential, demand (demographic distribution on a per area basis) and supply (WRS/mineral/bottling and community water supply), business aspects of WRS.

Oct 17&20
8-4:30

2,959

Operating a Laundry Shop Business (Small-Scale)
Lecture: plant layout and design: production flow, job function; customer service and its place in the textile care industry; operating a small laundry washing machine, pressing, laundry washroom chemistry, market strategy including pricing, promotion, site selection. Environmental management concerns.

Oct 18-19
8-6:00

3,289

Fresh Flower Arrangement and Flower Shop Operation and Management (with field trip)
Lecture: creativity, balance, proportion, texture and color harmony, flower shop operation and organizational management, costing, pricing and sourcing of materials. Demonstrations on standing flower arrangements for inaugural, funeral and other important occasions. Hands-on: traditional round center piece, long and low arrangements, floral bouquet, line, plane and mass arrangements. Bring garden scissors.

Oct 18-20
8-4:30

3,729

Basic Meat Processing
Lecture: meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hands-on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger and beef tapa. Bring apron and hand towels.

Oct 20-21
8-4:30

3,399

Perfumes and Colognes
Lecture: starting a perfume business, formulations, blending of essential oils, types of perfumes and colognes, product requirements, materials specifications, cost and return analysis. Hands-on: oil-based and water-based, cream perfumes for men and ladies, body splash, gel colognes and eaue de toilette.

Oct 22
8-4:30

1,815

Event Planning, Marketing and Management
Lecture: basic knowledge of event planning and management for wedding, parties, local trade exhibits, meetings, consumer events (tiangges), seminars, conventions, conferences conceptualization and topical development, etc. and profitability and traffic for the event; a thorough knowledge of management functions is a requisite for successful events.

Oct 22-23
8-4:30

2,959

Specialty Cakes and Pastries
Lecture: material and equipment specifications, functions of ingredients, product formulation, costing and pricing; Hands-on: mousse cake, black forest, crema de fruta, sans rival, apple pie, swiss roll, puff and danish pastry varieties. Bring calculator, apron, hand towels and canisters.

Oct 23-24
8-4:30

3,399

Commercial Breadmaking and Bakery Management
Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister.

Oct 25-28
8-4:30

4,169

Catering Business Operation
Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator.

Oct 25-26
8-4:30

2,959

Jewelry Appraisal and Pawnshop Operation
Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond, plating of jewelry (gold to gold). Bring calculator.

Oct 27-28
8-4:30

3,399

Setting up a Travel Agency
Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc.

Oct 29
8-4:30

1,375

Catfish (with field trip)
Lecture: status of the industry, site selection, hatchery/nursery operation and management, grow-out culture mixturing various types of culture systems, nutrition, cost and return analysis.

Oct 29-30
8-4:30

2,959

Duck Raising
Lecture: industry prospects, breeds and breeding, nutrition, cultural practices and management, cost and return analysis.

Oct 30-31
8-4:30

2,959

A minimum number of five (5) participants are required per course.
Please make early reservations we will call you for final confirmation three days before the training. Or you may contact Ms. Agnes Cruz at telephone no. 721-0063 and 727-6205 loc. 201.

FIRST COME, FIRST SERVED. ALL COURSE FEES ARE INCLUSIVE OF 10% VAT
Note: Schedules are subject to change without prior notice. Only cash or company checks will be accepted.


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