Featured Lucenahin: Entrepreneur Joseph Anthony Ronard C. Villanueva

Entrepreneurs are the lifeblood of today’s economy. They have the power to make an impact and be nimble without all the red tape and bureaucracy that can bog down larger companies. Many of the most popular and pioneering companies are concerned not just with creating innovative products, but also with influencing society for the better. They focus on impacting the world in a positive way, even if it’s just on a small scale.

This week, join us as we sit down for an interview with Mr. Joseph Anthony Ronard C. Villanueva— chef, restaurateur, and the culinary genius behind Lucena City’s finest Asian Fusion Restaurant, Café Maceo Maceo.

Is there a story behind your restaurant’s name, Café Maceo Maceo?

“Maceo” is actually the name of my son. It is a Spanish variation of Matthew, meaning “gift of God,” so when we started coming up with a restaurant name, I instinctively decided to name it after my son, but then I told myself, “Why not make it a double gift/blessing?” and that’s how I ended up with Café Maceo Maceo.

Do you have a related educational background that inspired you to go into business? Can you tell us something about yourself?

I took up Business Management and Entrepreneurship at San Beda College. I have had very motivational instructors there who keep telling me: “Don’t go into employment, start your own business.” Those words ultimately inspired me to pursue a career in the business industry.

Café Maceo Maceo was one of the first cafés/restaurants established here in Lucena City. It was first located on Enverga corner Allarey Streets for almost two years and was later relocated on Bonifacio corner Rizal streets (been there for 1 year and 3 months).

I was actually business partners with the owners of Bistro Uno and Zymurgy years ago, but in 2011, my childhood dream of opening my own restaurant became a reality. I just find it more fulfilling to work for myself and to be a business owner—and I like the idea of “being my own boss.”

Mr. Joseph Anthony Ronard Villanueva, owner of Cafe Maceo Maceo. Photo from Cafe Maceo Maceo Facebook page.

How long has the restaurant been operating here in Lucena City?

Two years on Enverga corner Allarey Streets and 1 year and 3 months on Bonifacio corner  Rizal streets.

What are your day-to-day responsibilities as a restaurant owner and manager?

My day-to-day responsibilities usually include:

  • Inventory
  • Marketing
  • Purchasing
  • Overseeing the cleanliness of the restaurant
  • Disbursement of funds
  • Rotation of food
  • Quality control
  • Product development

Most important of all – simply “being there.”

What makes your restaurant different from other restaurants around here?

What makes our restaurant different from other restaurants around here is the fact that all of our menu items are made from scratch. Everything here is authentic and homemade. We created our own style and recipes and crafted each one with character, pride, and passion. To put it simply, my staff and I do the cooking, but the food speaks for itself. That’s what we bring to the table.

Mr. Villanueva with Anthony Bourdain back in 2010. Photo from Cafe Maceo Maceo Facebook page

Mr. Villanueva with Anthony Bourdain back in 2010. Photo from Cafe Maceo Maceo Facebook page

Do you love cooking? Where did you learn to cook?

Yes, I love cooking very much. I learned how to cook just by traveling and using my palate. I have this natural talent that whenever I taste food, I get instantly acquainted with its different ingredients and eventually learn to cook the food itself. I’ve always been the curious cook, always eager to experiment with new ideas, flavors, and techniques which led me to create a restaurant menu entirely from scratch. With the help of traveling, dining, and discovering new cultures, I get to perform alchemy in the kitchen.

How have you gotten the “word out” about Cafe Maceo Maceo?

I see Facebook as a powerful tool, and using it is one of the most efficient ways for advertising our restaurant and interacting with our customers, that’s why I’m very active on Facebook; and like I’ve said earlier, our food speaks for itself, so the “buzz” about Café Maceo Maceo tends to spread through word of mouth.

In today’s economy, what is the most difficult aspect of the business? What do you do to ensure that you make money?

I would say that when it comes to ensuring that you make money, product pricing is the most difficult aspect of the business. Benchmarking is not optional if you wish to become the best in class.

How do you ensure that you provide a convenient dining experience to your clients?

There have been concerns about our usual waiting time which is 15-30minutes. This is because we don’t believe in reheating. We don’t believe in microwave cooking. We go by the philosophy: “Lahat ng pagkaing inilalabas sa kusina ay dapat bagong luto.” Fortunately, we were able to solve the issue with the installation of a new and improved kitchen system. Now we can serve food in a matter of 10-15 minutes.

Our restaurant also offers the following:

  • vintage rustic country home interior
  • freedom wall4
  • air-conditioning system
  • Wi-Fi access

What’s your secret to keeping customers coming in? What have been some of your most successful promotions, and where did they originate?

The secret is to constantly create a “buzz.” Keep people talking about your establishment in one way or another. This is what makes creativity key to business; the more creative the better. Regarding successful promotions, I go by the maxim “Think global, act local.” In its broadest sense, the phrase refers to the notion of thinking “big” but conducting your day-to-day operations giving consideration to your local clientele. Take for instance my Gluten-free Paella and Adobong Baka recipe. I always take my local clientele into consideration and make sure that the essence of Asian fusion and Filipino cuisine are always present.

As a restaurant manager, how important is it to have actual experience in every aspect of the business, as you have?

Very important. Running a restaurant business is no joke, for it is one of the trickiest and hardest businesses to manage. One must be able to know and memorize every aspect of it by heart in order to keep the business running smoothly; however, restaurant management experience only comes with time. The more you learn about the restaurant, the more valuable you are – not only to yourself, but to any company.

How do you hope to see your restaurant grow within the next few years?

I’m not planning to expand our space in this location anymore, but I am strongly hoping to branch out in the near future.

What are some of the challenges of being a restaurant owner and manager?

For me, the challenge is the blurring of lines between the personal and technical aspect of being a manager and restaurateur. I have had an experience wherein I failed to distinguish my role as a manager from my role as a business owner, and I have to say that the experience taught me a great deal about being a great entrepreneur. I also believe that the challenge is to always try to make your business better. Be the best you can. Re-evaluate, create, be different, have a niche.

What advice can you give to those who would like to open a restaurant of their own someday?

I would have to say: follow your heart, you need to have passion and the skills, build up the courage to pursue a career in business, choose your people wisely, know the math of the business, and just put in the right amount of everything.

 

Author: Alyssa Mae Tolcidas

is a former campus journalist and Managing Editor of The Arcade, the official school publication of Maryhill College. She has been engaged in radio broadcasting and feature writing in the past five years. Her fondness for books, writing, and communicating with people elucidates her profound nature and effervescent personality. Alyssa is an upcoming freshman at the University of the Philippines, Los Baños(UPLB), and will be taking up Bachelor of Science in Development Communication.

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