Greenwich: Decades of Continuous Evolution

This article was first released in eNegosyo Newspaper on October 2003, where I worked as a writer for one year.  Such an inspiring and unbelievable story of how a woman managed to make Greenwich as Philippines’ homegrown pizza brand from just-a-hole-in-the-wall pizza store back in 1971.  So whenever you take that bite on your favorite pizza, remember how the owner persevered to bring excellent and reasonably-priced food on your plate.

Greenwich

It was in 1971 when Mrs. Cresida Tueres, founder of Greenwich, opened a “just-a-hole-in-the-wall” pizza store in Greenhills.  Mrs. Tueres, who has this passion for cooking and has great entrepreneurial spirit, offered delicious food at an unbelievably low price.  Her friends and relatives loved the good food she’s offering that they wanted to have their own Greenwich stores.  Since then, Greenwich started franchising and had 50 stores at a very short time under Mrs. Tueres’ management.  And as others say, the rest is history.

After more than three decades, Greenwich recently opened its 200th store – a milestone in Greenwich’s long history of serving the community with exquisitely delicious pizza and pasta.  Situated at Orosa corner TM Kalaw, Manila, the new Greenwich store evidently shows the company’s leadership in  the pizza chain industry.  “We have more stores than our two closest competitors combined,” Ms. Gina Navarrete, General Manager of Greenwich Pizza Corporation, proudly said giving emphasis on stores’ accessibility all over the country.

Indeed, Greenwich Pizza Corporation is already halfway towards its vision of being the No.1 in the country and beating the multinationals – the same vision that Mrs. Tueres and Mr. Tony Tan Caktiong, Jollibee Foods Corporation’s president, share when their partnership started in 1994.

All For the Customers
Aside from Greenwich stores’ accessibility to its target market, its management team is also proud of their food serving time  – the fastest among all the pizza chains in the country, their focus on customer, which prompted their market studies, and their product testing for new products.  In fact, when Greenwich’s management team conducted a research and found out that most Filipinos still prefer to eat rice meals during lunch and dinner, they decided to offer Crispy Fried Chicken meal two years ago and Baked Rice Melt a year after.

Greenwich’s logo has gone through a lot of innovation.  From its green logo when it started, Greenwich today uses two vibrant colors: vivid rose and brilliant green, which reveals an image that surely won’t grow old.

Truly, Greenwich has evolved from being just a merienda place into being a whole-day barkada place, where everyone has more food choices.  With its continuous innovation and expansion, Greenwich will surely remain as the undisputed leader in the pizza chain industry as it develops to its fullest potential.  “All I can see with Greenwich is growth,” Ms. Navarrete said, as she visualizes the future of Greenwich in the industry.

Business Opportunity for Filipinos
Jollibee Foods Corporation’s continuous support and assistance to Greenwich Pizza Corporation has made it very attractive to franchisees.  From an initial investment ranging from Php 6M to Php 10M, the franchise package includes franchise fee, equipment, furniture and fixtures, advertising and merchandising support, and design, construction, and maintenance of the store.

Today, Greenwich has 94 franchised-stores owned by only 51 franchisees, which shows that most franchisees double the number of their stores.  This scenario clearly signifies that franchisees are satisfied with the outcome of their investment.  However, franchisees should first prove that they have the ability to build and nurture that Greenwich brand, and perform their responsibility with the employees and the community, before they can have another Greenwich store.

“If you want to have a business for a long time, you should always think of the long term and listen to your customers.  It may be difficult to get things right the first time.  So commitment, perseverance, and hardwork are needed,”  Ms. Navarrete advises new and aspiring entrepreneurs.

When it Rains, It Pours (Unica Hija’s Success Story)

Here is another re-post of an article I wrote, which was published in eNegosyo Newspaper last November 2003.  Unica Hija has been a staple brand for local women’s apparel.  Little do we know that even this mighty local brand went through  lot of battles before finally reaching every woman’s closet.

 Unica Hija

 

A lot of ‘rags to riches stories’ have been told.  Those that are started from scratch has inspired a lot of dreamers that even if they always stumble, they continuously aspired to reach their goals.  Indeed, these stories have been he wind beneath every dreamers’ wings, reminding us to get up whenever we fall and to endure all the growing pains.

The path toward success may look unclear and gloomy, but knowing tat there’s a great reward for every brave heart, a lot of aspiring entrepreneurs keep their eyes glued toward their goal.  As an old adage goes, “Beyond the mountain of sacrifice lies the valley of success.”

Just When You Least Expect It

Mr. Ronaldo “Bong” Villon has gone through a lot of ups and downs before finally having a clear view of success.  Growing up in a garments business supplying company uniforms, with his father as a tailor, Bong has seen how their business became inactive for two years and reached the point of shutting down.

However, good opportunity comes when you least expect it.  Two days after his father’s business shut down, they received a phone call asking them to make 250 pieces of Barong.  With only three persons (one tailor, one cutter, and one finisher) at work, and with the investment coming from their client’s downpayment, they accepted the offer.  Since then, a lot of offers came pouring in.

The big break came when Bong designed a jacket called Parca out of the remaining pieces of the cloth they used when they were asked to make laboratory gowns.  A friend from an equally famous boutique nowadays loved the jacket and ordered a few, which was displayed inside the stores.

Battling with the Tough Times

Bong started of with Madras Collection offering men’s apparel.  Having only two boxes of retaso coupled with strong faith and belief that the business will succeed, he opened his first store in Greenhills not knowing that the owner of Unica Hija, which is three stores away from his will be his future wife.

In 1997, Jeng and Bong Villon finally tied the know.  Few months after marriage, they decided to incorporate Unica Hija and Madras Collection, and decided to carry the name Unica Hija.  After the incorporation, the couple concentrated on ladies wears and occupied a bigger store in Greenhills.

Jeng and Bong attempted to apply for a small space a couple of times to make the business more visible to their target market  But since Unica Hija is a new player in the industry, their application has always been rejected.  After a couple of months, an economic crisis hit the country causing businesses to shutdown and to abandon their spaces inside the malls.

While everybody is in chaos, Jeng and Bong took a risk and applied for a mall space again.  Fortunately, their application was granted.  Up for a big challenge to earn amidst the tough times, Jeng and Bong divided their chores.  Bong focused on store operations, while Jeng concentrated on merchandising and designing.

Never be Complacent

Today, Unica Hija already has 6 franchised stores (3 are already operational) nationwide, which started in 2002.  Surprisingly, most of their franchisees are customers of Unica Hija who believe in their products’ quality and potential.

Indeed, Unica Hija’s success rooted from Jeng and Bongs’s philosophy of not being complacent and of continuing to improve their products and themselves.  The couple believes that there’s a big room for improvement.  “Wala pa ring tatalo sa hardwork, patience, and trust to the Lord.  Kapag nandiyan ang opportunity, grab!”

AIM: Employment vs. Entrepreneurship

I and hubby had this once-in-a-lifetime experience of interviewing Prof. Alejandrino Ferreria for the October 2003 issue of eNegosyo Newspaper, where  I used to work as an editor while he was the photographer/layout artist.   We went to several interviews, but we consider this as one of our favorites.  We both learned a lot from him on the topic of entrepreneurship, which spurred our desire to establish our own business .  It has been almost 10 years since the interview and I can see that his dream for the country is gradually becoming a reality.

AIM

Today’s society refers success synonymous to finishing college, earning a Master’s degree, finishing Doctorate, and successful employment.  People measure success relative to employment and getting high-paying job.  A lot of people tend to forget that there’s such thing as successful entrepreneurship.

However, everybody cannot be an entrepreneur.  Successful entrepreneurs are neither born nor nurtured solely.  They are special breeds.  If their talents and skills are developed, these entrepreneurial people can help the society by creating jobs for the non-entrepreneurial people.

At any situation, entrepreneurs and non-entrepreneurs share different views.  For instance, during economic slowdown, entrepreneurs are busy thinking and looking for business opportunities to earn extra money, while non-entrepreneurs are thinking of where to buy the cheapest products to spend their meager ernings with.  The challenge is on how to transform those opportunities into reality at the quickest possible time.

On Nurturing and On Developing Entrepreneurship Skills
At Asian Institute of Management-Asian Center for Entrepreneurship (AIM-ACE), one of the country’s top educational institutions, which specializes in nurturing the inborn talents of would-be entrepreneurs and enhancing skills of entrepreneurs, who have already started their business ventures.

Prof. Alejandrino Ferreria, Dean of Asian Centrer for Entrepreneurship (ACE), said that the institution’s students are encouraged to discover both their talents and to nuture their entrepreneruship skills.  Thus, Prof. Ferreria and the rest of the gurus of the ACE neither teach nor impose what their students should and should avoid in running their respective businesses.  “When asked (by his students), I respond with a question and a series of questions until they find the answer themselves.  I do not give the answer right away,” Prof. Ferreria said.  He even seldom sees his students inside the classroom.  According to him, he’d rather discuss important matters with them outside the classroom over a cup of coffee, because he believes that true learning is gained through enough exposure and experience outside the claustrophobic corners of the classroom.

Entrepreneurs are unique persons and distinct from one another – one entrepreneur may be too focused one may be the opposite.  With this, ACE’s gurus see to it that each student is treated differently.  Those who are too focused are trained and guided to explore possibilities for growth.  While the broad-minded, who grabs every opportunity that goes his way, is helped to re-focus and re-define his vision.

Gearing Towards a Robust Economy
Established in 1996, the Asian Cener for Entrepreneurhsip (ACE) envisions to develop the entrepreneurs’ skills and talents, with a vision of Filipino entrepreneurs thriving in the global marketplace.  The Masters in Entrepreneurship (ME) Program, a degree uniquely conceptualized and developed at the ACE, equips entrepreneurs with proper knowledge and strategies they can immediately apply to their businesses.  At the ME Progrm, the names registered in the students’ application form are their businesses since it will gauge the entrepreneur’s performance.  The ME focuses on profitability, productivity, and professionalism.

The Venture into Entrepreneurhsip (VIE) is a certificate course specifically designed for aspiring entrepreneurs who desire to make their business ideas a reality.  The 6-month program will help students assess and evaluate the appropriate business venture for them.  The Entrepreneurial Leadership for  Business Advantage and Corproate Entrepreneuship for Top Management are also currently offered at ACE to cater to the diffferent needs of entrepreneurs.

Recently, Prof. Ferreria is considering the idea of offering an “e2e Program,” short for employee to entrepreneur, which will encourage and develop the working class to establish their own businesses.  “Sana ang middle class ng Pilipinas ay puro entrepreneur hindi puro empleyado.  If you have an economy that is bounded on the middle class as the entrepreneurs rather than employees, then you will have a robust economy,”  Prof. Ferreria mentioned his vision for the country.

Indeed, the key to poverty alleviation and economic development in the country is not employment.  On the contrary, it is entrepreneurship that will create jobs and will contribute to economic growth and advancement.

With a good learning ground like that of ACE’s, Filipinos’ vision of successful entrepreneurship will no longer be impossible.

An Exotic Restaurant-Gallery at the Heart of Angono

Released in September 2003 issue of eNegosyo Newspaper, this article was written to share the success story of a restaurant-gallery located at Angono, Rizal – the “Arts Capital of the Philippines.”  Again, this is a success story of husband-and-wife tandem who made a great business partnership.  The restaurant-gallery is now being ran by Mrs. Luzvimin Vocalan – the widow of the late artist Perdigon Vocalan.  Sharing my gastronomic one-on-one interview with the owner of Balaw-Balaw Restaurant, which was written during my early years as a writer of a business newspaper…

Balaw Balaw

Photo of the actual write-up

“When I dined in one of the restaurants in San Francisco, I was reminded of Balaw-Balaw,” former president Gloria Macapagal-Arroyo once said when she visited the town of Angono, Rizal.  Until now, Luzvimin Vocalan is still very proud as she recalls what the former Philippine president said during her short visit in their town.

Aside from the country’s former president, famous gastronomic writers and novelists have been the restaurant-gallery’s regular visitor.  A lot has already been written about Balaw-Balaw, yet there are still few to be unveiled.

Balaw-Balaw Restaurant’s Roots and Origin

Built in 1982, Balaw-Balaw Folk Food Folk Art Restaurant is the brainchild of late Perdigon Vocalan.  A painter and sculptor by profession, Mr. Vocalan decided to open a restaurant-gallery because he has found the need for a place where he can hang his works and serve foods of Angono to the public.

The restaurant-gallery was named Balaw-Balaw due to Mr. Vocalan’s mission of promoting the town’s splendid culture.  For those who still do not know, Balaw-Balaw is a fermented shrimp sauce.  This delectable sauce from Angono is reddish in color because of the Angkak grain.

During Balaw- Balaw‘s first few years, Mr. and Mrs. Vocalan, both natives of Angono, worked hand in hand towards its mission.  Mr. Vocalan involved himself in cooking while Mrs. Vocalan dealt with the administration concerns and finances.

A Self-Taught Artist and A Soft-Spoken High School Teacher

“A self-taught artist,” Mrs. Vocalan said as she describe her beloved husband.  Mr. Vocalan was only four years old when both his parents died that he has to make both ends meet all by himself.  His talent in painting helped him finish his studies until high school.  He took up Interior Design for only one semester in college and stopped because he doesn’t have sufficient money to finance his schooling.

Married in 1974, the couple devoted themselves on their chosen profession.  Mrs. Vocalan worked as a high school teacher as Mr. Vocalan committed himself in doing artworks long before Balaw-Balaw Restaurant was established.  The loving couple was blessed with four sons.  Two of them are into arts, one is into film making, and the other one passed away few years ago.

Still the Best of Two Flavors

Today, Balaw-Balaw Restaurant is famous for its Filipino motiff showcasing the panoramic collection of Mr. Vocalan’s paintings and sculptures, and the exotic Angono food.  As what the famous gastronomic writer, Doreen Fernandez, said, “Balaw-Balaw Restaurant is the best of two arts: the flavor of arts and the arts of flavor.”

It is more than a decade since the famed writer dubbed the restaurant-gallery as such.  Yet, Balaw-Balaw Restaurant is still visited by well-known writers, lifestyle show anchors, and reporters from prominent television networks locally and internationally.  Surely, the restaurant-gallery will always be one of the best of its kind.

The Leader in Developing Innovative Filipino Ethnic Dishes

Released in September 2003 issue of eNegosyo Newspaper, I’m still amazed at how the Manrique couple was able to grow their business from a small bakery to a product that is now available on all stores locally and abroad.
 
I admire how simple, and soft-spoken Mrs. Manrique is, yet aggressive in pursuing their goals for the business.  Sharing with you another inspiring business success story of Philippines’ manufacturer of canned Filpino ethnic dishes, written during my early years as a writer of a business newspaper …
 

moonbake

In 1991, Mr. and Mrs. Manrique opened a bakeshop in their parents home at Moonwalk Village, Las Piñas City.  Back then, they are both clueless and inexperienced in  managing a business.  Yet, they are eager to learn and explore the endless possibilities of establishing and managing one.

The start of the business has been an exciting learning experience.  They bot studied baking and undergone a comprehensive training on business management to learn how to run a business efficiently and effectively, up to its smallest details.  Their undying hardwork, patience, and perseverance helped them survive and endure all the obstacles and challenges they encountered as they travel the road to success.

Moonbake, Inc.’s big break came in 1994, where they decided to introduce chocolate crinkles.  The new product helped them generate more profit, which was used to fund the construction of their production plant and the purchase of their delivery vehicle.

Their success continue until the day that they visited the Department of Science and Technology where Philippine ethnic foods for commercialization are being showcased.  Among all the proposals presented to them, they chose to produce canned “laing.”  On year 2000, the canned “laing” was introduced to the local market and was exported later on.

moonbake-laing

Being a native of Bicol, Mrs. Manrique has mastered the recipe of spicy yet appetizing Bicol dishes.  New ethic dishes were developed to suit the needs of their customers.  Aside from regular “laing,” vegetarian-style, extra-hot “laing” with tuna flakes and the like are now available in the market.  Canned “Bicol express” and “camansi” were developed and were, also, offered later on.  Theses ready-to-eat products were named MoonDish.

In establishing your own business, “Magandang i-combine yung social responsibility by developing new, export products our of locally available materials,” Mrs. Manrique said.  She even stressed out the importance of discovering Philippine agricultural products for commercialization.  It is also necessary to find the right technology in processing and production of the canned and baked products.  It is also important that the products are neatly and conveniently packed.

Today, Mr. and Mrs. Manrique continue to develop new products, and to improve its quality and packaging, as well.  They also continue to aspire in being the first to develop unique, coconut-based ethic dishes.

On Leading the Chinese Fastfood Industry (Chowking’s Success Story)

Released in September 2003 issue of eNegosyo Newspaper, this is one of my favorite stories because of Mr. Raffy dels Rosa’s light and happy disposition in life – the attitude that brought Chowking’s success eversince it was acquired by Jollibee Foods Corporation.
 
I admire how he made analogies to explain his ideas in concise and simple language.  Sharing with you another inspiring business success story of now leading Chinese fastfood in our country, written during my early years as a writer of a business newspaper …
 
Photo of the actual write-up

Photo of the actual write-up

Founded in 1985, Chowking originated from its basic idea of making an Oriental quick-service restaurant more accessible to Filipinos.  From its first store in Makati, were it started offering dimsum and noodles, Chowking has gone a long way and surpassed a lot of challenges to top the Oriental quick-service restaurant player in the industry. 

When Jollibee Group finally decided to acquire Chowking in year 2000, it began to expand rapidly, serving more Filipinos with hot and delicious Chinese foods.  “Steaming hot delicious foods in five minutes, not exceeding ten minutes, with a smile from us,” Mr. Raffy dela Rosa, President and  CEO of Chowking Food Corporation, describes as he looks back how Chowking started and adopted its first slogan.

From 155 stores in year 2000and sales of Php 1.9B, Chowking already has 230 stores, both company-owned and franchised.  Chowking also expects to break the Php 5B mark this year.  Its rapid growth and expansion helped them reach the 3rd place in the rank of top quick-service restaurants in the country.  And having been awarded as the Most Outstanding Filipino Food Franchise of the Year by the Philippine  Franchise Association for two consecutive years, 2001-2002, Chowking, indeed signifies how hardwork, determination, perseverance, and excellent customer service work well to every striving entrepreneur.

 
The Secret of Chowking’s Aggressive Image

Mr. dela Rosa, former Jollibee’s Vice President for Finance, knew that it would be hard for him to turn around Chowking.

Holding on to his faith and determination in leading Chowking toward success, Mr. dela Rosa, together with his management team, gave a closer look on the most essential needs of their customers.  They’ve squeezed all their creative juices to develop the new image of Chowking to a more lively, more aggressive and customer-oriented Chinese fastfood.  Chowking’s new image is also marked with the extensive utilization of graphical-picture menu board – the 1st in the Philippine quick-service restaurant industry.

The existing products were improved and new products were introduced to the market later on to suit the varying needs of their customers.  And to maintain consistency and uniformity on all Chowking stores, a training school for Chowking’s new and old chefs and kitchen crew was established.  The central kitchen or “commissary”, where pre-cooked, pre-chopped and marinated products are prepared, was expanded to accommodate the demand, which in the first two years under Mr. dela Rosa, grew by leaps and bounds. 

In relation to Chowking’s mission of continuous and rapid expansion, Chowking became one of the most-wanted franchise in the country.  With this, more Filipinos are given the opportunity to have their own business while experiencing the delicious foods and the delightful service Chowking offers.

Mr. dela Rosa also declared their plan of establishing Chowking stores in Asian countries.  The very high acceptance of Chinese foods in Asian countries becomes Chowking’s natural competitive advantage, making them more optimistic in bringing the brand to other markets from the US mainland and the Middle East.

After more than three years of managing the business, Mr. dela Rosa claimed, “The restaurant business is a gold mine for entrepreneurs.  Just focus on three things:  delicious foods, impeccable service, and clean, relaxing ambience.”

 

A Closer Look to Chowking’s CEO

Being a Finance Director for quite a long time, he thought managing Chowking would not be that easy.  But, being trained and exposed in Jollibee’s financial and corporate setting, he easily had a good grasp on Chowking’s operations.  His learning lessons from experience were efficiently used and those that are not effective enough were discarded, “After few months, I’ve learned the ropes and it’s just so simple.  You just have to make the customers happy.  I’m a president or a CEO, but I don’t feel like one.  I feel like I’m a person who really enjoys the food of Chowking,”  Mr. del Rosa proudly declared as he looks back how he started a Chowking’s CEO.

 A very simple and jolly kinds of person, he has a very optimistic outlook in life.  Having a happy disposition in life and putting attention to important details are some of Mr. dela Rosa’s natural assets as a CEO.  He simply believes that his happy mindset as Chowking’s head will be absorbed by his management team and crew, and will reflect to happy and contented customers.  Giving personal care to their customers has been his primary objective that’s why he always tells his staff, “A customer might be a laborer.  But still, he is the master.”

 

A Piece of Advice and A Bite of Success

Establishing a business and managing one might be a hard, complicated task.  But with Chowking’s long journey to success where a simple management approach and careful attention to the customers’ needs works best, it is, indeed, rewarding to always give a close look to details and prioritize customers.

“Maski wala kang MBA o hindi ka finance person, simple lang ang isipin mo – ikaw yung natitinda ng siopao sa Avenida.  Dapat mayroon kang maiinit at masarap na siopao, nakangiti sa customers, optimistic ka na mabebenta mo lahat ng siopao, at malinis yung lagayan mo ng siopao.  Ganoon lang ka-simple.  Your survival depends on happy customers.  It’ s nice to be an MBA or a CPA.  But at the end of the day, it still goes down to you as a person.  You should always have a happy mindset.  Otherwise, forget it,”  Mr. dela Rosa advises to aspiring entrepreneurs.

The Lowly Sago Turns World-Class (Zagu’s Success Story)

Released in November 2003 issue of eNegosyo Newspaper, this is one of my favorite stories because to this date I’m deeply inspired on how Genevieve Lim gained so much success at a young age.
 
I love her determination to succeed and her passion on what she is doing.  Sharing with you one inspiring business success story of a young lady I met 9 years ago, during my early years as a writer of a business newspaper …
 

Photo of the actual write-up




The Lowly Sago Turns World-Class



 
When Genevieve Lim went back home from Canada, all she has in mind is to get a stable job in a multinational firm in the country.  Earning a degree in Good Science from British Columbia in Vancouver, Canada, Genevieve never expected that she would find better opportunities in the country other than being successfully employed.
 
Despite the ailing economy, her passion for good food and milk tea guided her towards the realization of an opportunity that only few entrepreneurial people like her would recognize.  With enough encouraging words from her father and great ideas in mind, Genevieve gave birth to Zagu – an innovation of the Filipinos’ favorite drink especially during the hot season.
 
 
Good Quality Remains Intact
 
In April 1999, Zagu initially offered Taro and Honeydew flavors at its roadside outlet in A. Mabini, San Juan.  Promoting the product in the beginning has been difficult for Genevieve, since Filipinos are not used to pearl shakes.  However, luck seems to be on her sided that interviews for print, radio and television came pouring in giving her the opportunity to promote Zagu without spending a single centavo.
 
When Zagu outlets opened, Genevieve sets an allocation for free taste to sample the product to their target customers, which indeed, helped them introduce the product effectively.
 
Zagu’s aggressive growth is very evident with their continuous nationwide and innovation in terms of packaging and formulation of new flavors.  “In any business, you have to keep innovating to be competitive,”  Genevieve said.  But besides continuous growth and innovation, maintaining good quality of products is very important that’s why until now Zagu never changed the recipe or increased price of their products.”
 
 
Years of Struggle and Success
 
Being in the business for almost five years, Zagu has gone through a lot – from economic slowdown to black propaganda to the existence of direct competition.  Genevieve faced all the challenges with confidence,  “If ever we’ll go down, we’ll go down fighting.”  Genevieve studied the behavior and the buying pattern of her target market.  From there, she developed the Baby Z size, which provided Zagu at a cheaper price but with the same taste and quality. 
 
Today, Zagu has 150 outlets nationwide, where 50% of which are franchised outlets.  Genevieve started franchising on October 1999 through an outlet in Festival Mall, Alabang.  She said that one of the reasons that keep her high-spirited is the fulfillment that she feels whenever she sees how regular people become successful entrepreneurs through the business opportunities she provides them with.
 
Genevieve’s dream of making Zagu a regular item in the market keeps her strong amidst all the hurdles she has to win over.  That’s why instead of focusing in the local market alone, Zagu goes international with its outlets in Australia and Indonesia, through its appointed distributors and dealers.  Part of making Zagu a regular item in the market, Genevieve and her management team also offers business opportunity to canteen and restaurant owners, without the need of paying a franchise fee.  However, the suppliers should be purchased solely from Zagu to maintain quality and uniformity.
 
 
Dream Big and Pursue It
 
“If you believe in something, pursue it.  You have to be persistent and believe in yourself.  Don’t underestimate an idea.  Pursue even the smallest idea,”  Genevieve shares to aspiring entrepreneurs. 
 
Genevieve’s story simply proves that even the slightest and humblest idea is capable of bringing great success and fame.  As a famous saying goes, “Great things start from small beginnings.”