‘Whilma’s Filipino Restaurant’ cooks up American Dream | Small Business Revolution: S4E2

‘Whilma’s Filipino Restaurant’ cooks up American Dream | Small Business Revolution: S4E2


{an2}- Hey, I’m Amanda Brinkman and
I’m the Chief Brand Officer {an2}at Deluxe and the host of the
show you’re about to watch. {an2}Deluxe started doing this series {an2}because we love small businesses. {an2}It’s not just that they create jobs, {an2}we believe they have the power
to bring people together. {an2}And we wanted to use what we do at Deluxe {an2}to help them succeed. {an2}Our hope has always been that
entrepreneurs can watch a show {an2}and learn something that helps them. {an2}But, the episodes are
only a half hour long {an2}and we can’t always show you
every step of the process. {an2}So if you want to learn a little more, {an2}come check us out at
deluxe.com/revolution. {an2}Your town doesn’t have to win
the half a million make over {an2}for the Deluxe team to
work with your business. {an2}What we do in the show,
is what we do all the time {an2}for five and a half million
businesses across the country. {an2}We just don’t always bring cameras. {an2}So remember to shop
local and enjoy the show. {an2}(slow relaxing music) {an2}- All right, we’re about
to go in and surprise {an2}Whilma and her family from
Wilma’s Filipino Restaurant. {an2}They came to this country with nothing {an2}and have built this incredible restaurant {an2}and they don’t know where here. {an2}- This is gonna be fun. {an2}- Congratulations
– Whoa, Yeah! {an2}- Ina said you will be
coming, that means I won? {an2}- You did, you did, you’re
one of the businesses. {an2}- [Ty] Yeah. {an2}- [Narrator] Small towns
across the country are fighting {an2}for their survival with the
odds stacked against them. {an2}But what happens if we join that fight? {an2}If we dedicate a little
money, a lot of experience {an2}and thousands of hours of
work into one small town, {an2}focusing on the businesses {an2}at the heart of their main street. {an2}What started as an idea,
became a national movement. {an2}With over 30,000 towns nominated
for the $500,000 makeover {an2}and more than a million
votes cast for the winner. {an2}- [Announcer] Hello
Searcy (crowd screaming) {an2}- [Narrator] In it’s fourth season, {an2}the small business revolution {an2}is headed south to Searcy, Arkansas. {an2}And a new town, in a new region, {an2}will present a fresh set
of challenges to tackle. {an2}Both for the small businesses {an2}and for the community as a whole. {an2}So Amanda Brinkman and her team {an2}of marketing experts at
Deluxe are going to work. {an2}And they’re not alone. {an2}Renovation expert and cohost
Ty Pennington will be working {an2}with the team to rehabilitate
the towns buildings. {an2}While a whole cast of experts {an2}help rehabilitate it’s businesses. {an2}Every episode will be working
with a new small business {an2}to see if we can change the odds. {an2}If, together, we can start a revolution. {an2}(pan crackling) {an2}- As Filipinos, we like to share food. {an2}When you come to the Philippines, {an2}the first thing they’re gonna
ask you is (foreign language). {an2}It means “Did you eat already?” {an2}Back home in the Philippines, {an2}we would always eat with a lot of people. {an2}We always eat like family. {an2}We always make them feel welcome. {an2}When I think of my mom, she
cooks her food out of love. {an2}She cooks it from her heart. {an2}- I have a knowledge of
cooking because maybe I got it {an2}from my father because he was a good cook. {an2}Some of my dishes here, I
got the recipe from him. {an2}We come over to America in 2004. {an2}We came here to help the
children have a better education. {an2}To have a better future. {an2}We left everything behind. {an2}Just think of, we have four
kids and then and then you don’t {an2}have jobs, my husband don’t have job also. {an2}- When we moved here, for
me it was a culture shock. {an2}I did not see any Filipinos,
it was really hard to {an2}make friends with people because
they’re different from you. {an2}- I cannot get a good job because {an2}I finish my college in the Philippines, {an2}they could not accept my degree here. {an2}I learned that in Walmart, I
worked there almost five years. {an2}- [Patricia] My parents
had to work their butt off {an2}for a long time. {an2}- [Whilma] I opened
this restaurant in 2009 {an2}to earn something to support my family. {an2}I have a strong feeling that I can do it. {an2}- Not many people in Searcy
knew about Filipino food. {an2}They thought it was Mexican food. {an2}- I think it’s just being able {an2}to step outside that comfort
zone that we have around us. {an2}I have friends from Little
Rock that have driven here {an2}to meet me for lunch, to try {an2}the Filipino Restaurant
in Searcy, Arkansas. {an2}- Customers will tell her that
she’s the best cook in town. {an2}She serves really good food, {an2}there’s no other place
you can get that here. {an2}- We just haven’t stopped coming. {an2}It’s like been a constant
in our lives (laughing) {an2}we come here often. {an2}- My customers, when they
telling me that my food is good, {an2}makes me happy and my children
are also working hard. {an2}- I wait tables a lot (laugh) {an2}Sometimes my dad helps in the morning, {an2}and then he has to go to work. {an2}My siblings, they have other jobs as well. {an2}During the weekends they help out my mom {an2}as much as they can. {an2}- We know everyone by
name, they know us by name. {an2}I feel like this is her home, {an2}so she wants everyone to feel welcome here {an2}because that’s who she is. {an2}- [Rafael] So is Jack comin to help us? {an2}- No he is sick. {an2}- My mom loves her restaurant,
but she’s stuck here, {an2}she can’t take vacations. {an2}She’s the only cook. {an2}- I come here at 9 o’clock and
then go home at 9 o’clock too {an2}I cook, prepare everything. {an2}- When it gets super busy,
it gets pretty hectic {an2}because it’s hard to take
care of everyone all at once. {an2}- There aren’t season
that the business is good {an2}so you earn. {an2}But we have a lot of students,
so during summer vacation, {an2}income wise, I don’t get much. {an2}Before the small business revolution came, {an2}I was really thinking
of closing the business. {an2}I really love this restaurant. {an2}I like the business to stay. {an2}- I tell everyone about it {an2}because I want everyone to keep coming {an2}Just adds so much more depth
and richness to the town. {an2}One stereotype you often
hear about small towns, {an2}is that it’s hard to find good food. {an2}Particularly ethnic cuisine. {an2}Whilma’s is helping Searcy
disprove that misperception. {an2}So we have to help her, get
more people into the restaurant. {an2}Ambiance is going to
be a big piece of that. {an2}So Ty and I are stopping in
to take a look at the space. {an2}- This is the moment that
is sort of my favorite, {an2}which is, you’re gonna show us around. {an2}Things that you could use
a little improvement on. {an2}- Oh you know my, my number
one wish is my carpet. {an2}- Yup, is this typical Filipino culture? {an2}- [Whilma] No, it’s like
a picnic table (laughing). {an2}- [Amanda] But these are easy to clean {an2}so I get why they’re there. {an2}- I think the dining
experience can change a lot. {an2}In many ways, not only lighting,
but also texture, color. {an2}I think there could
definitely be more elements {an2}that make you feel like you’re
in a Filipino restaurant {an2}than you’re sort of picking up right now. {an2}So why don’t you show
us how it’s all done. {an2}- [Whilma] We have cooked
Lumpia for you guys {an2}- [Amanda] Ooh.
– [Ty] Ooh. {an2}- But you guys have to cut them. {an2}- [Amanda] Okay, I’m on it. {an2}- [Patricia] So how we cut our Lumpias {an2}are we cut ’em slanted. {an2}- [Amanda] And how many go to a plate? {an2}- So there’s five whole spring rolls, {an2}but if you cut them into
three’s, it’s fifteen pieces. {an2}[Amanda] Okay. {an2}Now that there was math. {an2}Here let me try. {an2}- [Ty] Nice, in the carpentry
world we call that a miter. {an2}- [Amanda] All right you wanna try? {an2}- [Ty] Sure, it’s not that easy,
because it’s disintegrating {an2}on the other end, so we’re
picking a different one. {an2}- Well I made it look easy. {an2}- [Ty] Now when do we get to try them? {an2}- No you can try them. {an2}In the sauce, you’ll like that. {an2}- Little bit of both. {an2}- Mm mmm {an2}- You like it? {an2}- It’s so good. {an2}That is good.
– [Ty] That is delicious. {an2}Wow that is really good. {an2}- So we now have first hand
evidence that Wilma’s food {an2}is, in fact, amazing, {an2}but the restaurant is still struggling. {an2}So we’re bringing in an expert. {an2}Who’s got a track record
both as an amazing chef {an2}and as an accomplished restaurateur. {an2}In Kim’s third restaurant, Young Joni, {an2}just won the James Beard
award for culinary excellence. {an2}- And when I travel, I actually
find that some of the best {an2}restaurants are located tucked
away in little strip malls {an2}like this so you know, I think
she could be another one. {an2}- Oh you’re gonna love her. {an2}- Hi (laughing) {an2}- Hello {an2}Look who I brought, Ann Kim. {an2}- Hi
– How are you? {an2}- Hi I’m Patricia. {an2}- [Ann] Hi, nice to meet you. {an2}- I am Rafael. {an2}- [Ann] Rafael. {an2}- Come in. {an2}- So this is the restaurant. {an2}- [Patricia] It’s a pretty small area. {an2}- [Rafael] And then over
here is the kitchen area. {an2}- Ya, this is my stove
and this is my grill. {an2}- [Ann] And this is
just you in the kitchen, {an2}most days, just you?
– [Whilma] Yeah. {an2}- [Ann] And then you do all of your prep {an2}in this kitchen too?
– [Whilma] yeah {an2}- [Ann] Just yourself? {an2}- [Whilma] Yeah. {an2}- [Ann] So one refrigerator
and two freezers. {an2}’Cause these don’t look like commercial. {an2}- [Whilma] It’s not commercial. {an2}- [Ann] Yeah, I think
there’s some things we can do {an2}to the kitchen so it’s
more efficient for you. {an2}So why don’t we go back to the restaurant {an2}and talk about some of
these things then okay? {an2}- So you’ve been open ten years now, {an2}what do you think has been
your secret to success {an2}staying open so long. {an2}- Customers said they like my cooking. {an2}Maybe that’s why it lasted this long. {an2}- Not maybe, I think that’s why. {an2}Cause the food is good. {an2}- Our biggest challenge and her struggle {an2}is that she doesn’t have {an2}workers.
– [Whilma] Workers. {an2}- She’ll text me sometimes,
hey I’m closing today. {an2}And I’ll say why, cause I
don’t have a worker today. {an2}- Are you open to another chef? {an2}- As long as she or he can
get my style of my cooking. {an2}- As long as they can get it right? {an2}- The hardest part for me, was letting go. {an2}And hiring other people,
hiring other chefs, {an2}hiring other servers
so you can get a break. {an2}- Sorry, is it a cash flow issue {an2}to not bring on more servers {an2}or just reliability of staffing? {an2}- Because I can’t afford to pay. {an2}- So we want to make sure
that we have a plan for {an2}bringing in the kind of revenue {an2}this restaurant would be
capable of here in Searcy. {an2}- But I think we have to first
work on looking at the menu. {an2}So you can actually have,
not only more sales, {an2}but more profitability. {an2}Find ways where it is a little simpler. {an2}What are maybe the 10 most popular things. {an2}- [Whlma] This one is the… {an2}- The Lemon Pork? {an2}- [Whilma] Lemon Pork. {an2}I copied my father’s recipe on that. {an2}- Oh really? {an2}What’s your dad’s name? {an2}- Brotatio. {an2}- Instead of Lemon Pork, you
should call this Brotatios. {an2}Seriously. {an2}And then there’s a story. {an2}And you can tell that
story through your food. {an2}Your beautiful menu. {an2}- What percentage of your
business comes from the students. {an2}Cause they’re not in school the full year? {an2}- 70% {an2}- 70% {an2}- That’s significant. {an2}You’re customer base is very seasonal {an2}because of the students. {an2}We wanna even that out. {an2}How do you think people are hearing {an2}about this great restaurant? {an2}- I think
– By word of mouth {an2}- By word of mouth and also on Facebook {an2}- Online. {an2}- We just wanna blow that all
out online and in social media {an2}and make it this cultural experience. {an2}Is there something called Kamayan? {an2}- Kamayan {an2}- Am I understanding it correctly, {an2}that it’s all of the food
in the middle of the table, {an2}and everyone sits together
– [Ann] On a banana leaf. {an2}- And eats with their hands {an2}and has a sense of community
through the experience. {an2}I think that could be a
really fun thing to try. {an2}- Cause that’s such a unique way to eat. {an2}- People are gonna talk about it, {an2}they’re gonna post about
it on social media. {an2}We just want to put you on the
radar of more and more people {an2}so you’re not so reliant
on one customer source {an2}for your business. {an2}- I mean there’s just so
many small things we can do {an2}to make a really big impact. {an2}- All you said is right, {an2}I’ve try get this to increase
our profit, isn’t it? {an2}If I have a cook {an2}- [Ann] Mm hmm. {an2}- and I will just be managing here. {an2}And then at least I can think of more {an2}things, better for the restaurant. {an2}- Yeah, there’s no reason why {an2}this can’t be a destination restaurant. {an2}Whilma could put Searcy Arkansas {an2}on the map with her restaurant. {an2}It’s important to me,
I want you to succeed. {an2}Because your story reminds me
a lot of my family’s story. {an2}They felt like if we came to
America, anything was possible. {an2}And you opened up your own business. {an2}A lot of people in America don’t
do that because it’s scary. {an2}I almost didn’t do it
because I was scared. {an2}- You know, she deserves it, you it sis. {an2}You work so hard all the time
and I know she works so hard. {an2}They’re breaking their backs, {an2}they’re doin’ the manual labor work {an2}and I’m the one just sitting
in an office, typing away. {an2}And then, I don’t want to just sit around. {an2}I wanna go help them (voice cracking). {an2}- You already have everything. {an2}You have children that love you. {an2}Your kids care, you care deeply. {an2}I care now, deeply, I’m invested. {an2}I think people here in Searcy
Arkansas should eat this food. {an2}We’re gonna make this happen. {an2}- Thank you. {an2}- It’s hard to imagine an entrepreneur, {an2}who has earned Deluxe’s
help more than Wilma has. {an2}And we’re going to be looking at {an2}every aspect of the business. {an2}We’re bringing the Frogoso
family to Minneapolis {an2}to tackle everything from
marketing, to menu, to finances. {an2}While Ty, and the team at Deluxe {an2}renovate her restaurant back in Searcy. {an2}- Now I’m ready for it,
we will be successful {an2}and this will make the restaurant stable. {an2}- [Amanda] Everybody’s bogged in, {an2}but we do have a budget to think about. {an2}$25,000 to put into
equipment and renovations. {an2}So our first task, is figuring out {an2}where Deluxe’s dollars
will stretch the furthest. {an2}I think what’s interesting
here is we have got both {an2}front of house as well
as back of house things {an2}that we can help them with. {an2}- That place is right for
visual transformation. {an2}Whatever dollars we can squeeze
into just paint and a mural {an2}I think it’s worth it. {an2}- So we’re thinking by the front doors. {an2}Some kind of wicker lattice
so when people are waiting {an2}for to go orders, plus
it brings in more of… {an2}- The natural woven. {an2}That would be fantastic.
– Yes. {an2}That will really play into
the marketing as well. {an2}So I think we’re not only going to {an2}want to bring that to life in
how we tell their story online {an2}and their American dream
that has come to fruition, {an2}but also is gonna make a huge difference {an2}for bringing people in from
even outside of Searcy. {an2}Then Whilma and Patricia and
Carlos are going to be coming {an2}to see Young Joni, which is incredible. {an2}What are you excited to show them? {an2}- The menu. {an2}And then I also wanna
show her how to delegate {an2}so you can focus on things. {an2}She can’t do it all alone. {an2}And I want her to also enjoy her life. {an2}- We’re looking at it from all the angles. {an2}So I think it’s really going to be awesome {an2}to see how high this level hits. {an2}- Gosh, I sure hope we
can help her figure out {an2}how to, not just work
less, but be less stressed. {an2}What shocks me about Whilma
is that she has existed {an2}this long, without having
her business online. {an2}Yes she has a Facebook page
that she posts to occasionally. {an2}Sure she’s got a small listing on Google. {an2}But she has no website. {an2}She’s on trip advisor,
include our new website {an2}that we’re building, that would be great. {an2}How can we help her through
friending and marketing {an2}to actually turn her
restaurant into something {an2}that she loves even more. {an2}The other thing that we talked {an2}about doing with them was magnets. {an2}Especially since they do so much take out. {an2}- From take out bags to website. {an2}Everything we create for Whilma
has to be visually cohesive. {an2}And that vision has to come from her. {an2}So we’re bringing Whilma
into the creative lab {an2}to talk design, {an2}And we’re going to meet {an2}one of her other wonderful kids, Carlos. {an2}- So I did two different mood boards. {an2}So this one is more yellow forward. {an2}We got family photos, {an2}we got beachy vibes and stuff like that. {an2}The next board a little
bit more green forward. {an2}More like lagoonish vibes. {an2}- [Whilma] I like that one. {an2}- [Amanda] The second one? {an2}- [Whilma] It’s more lively. {an2}- Should we look at the logo? {an2}- We really wanna hone in on
Whilma, the star of the show. {an2}We pulled together a few
different concepts here for you. {an2}- The one with the raise, {an2}it reminds you of the Filipino flag. {an2}- [Amanda] You want this one? {an2}- [Whilma] Yeah. {an2}- [Amanda] All right,
one logo comin right up. {an2}I love it. {an2}Speakin of great places to put your logo. {an2}- I mean there’s easy
ways to make your brand {an2}come to life with packaging. {an2}We have a bag that will fit
the styrofoam perfectly. {an2}So you just slide it in. {an2}- I like it cause the plastic bag, {an2}you use your finger to open
it, and it takes a while. {an2}- College students go on campus, {an2}they walk around campus and it’s Whilma’s. {an2}- This just really brings your name, {an2}and what it is front and center. {an2}Are you comfortable playing
that kind of a role? {an2}- My name’s so prominent. {an2}- [Amanda] Yes, very prominent. {an2}- [Whilma] I don’t like to be well known. {an2}(laughing) {an2}- [Man] Too late for that. {an2}- Well then you probably
shouldn’t have applied {an2}to be on a TV show. {an2}But you’ll live with it right?
(everyone laughing) {an2}- Whilma is a bit of a
reluctant spokesperson {an2}but it doesn’t mean she’s not a good one. {an2}And she headed across town
to meet back up with Ann. {an2}A restaurateur who’s built her brand {an2}by marrying delicious food
with a beautiful story. {an2}- Welcome to Minneapolis,
welcome to my restaurant. {an2}So as you can see, I wanted
the restaurant to feel like {an2}you were coming to my home. {an2}And this restaurant
really is to honor my mom. {an2}- It’s really inspiring actually. {an2}- I like it. {an2}So how can you enable her to
do the same thing you’re doing? {an2}- People like Ian, that guy,
he’s my Chef, he manages. {an2}You do need at least one
person that you really {an2}trust in the kitchen to help you cook. {an2}- Okay, I will try that (laughing) {an2}It’s a learning process to me. {an2}I like to adopt it and
apply it to the restaurant. {an2}I have to give my trust. {an2}- This is the prep kitchen. {an2}This team here, I couldn’t
do this without them. {an2}If we didn’t have the prep,
we can’t open for service. {an2}She can’t just rely on her kids, {an2}because obviously they have
different jobs and lives. {an2}And she needs to find some
people that can support her {an2}and partner with her in this. {an2}When I looked at your
menu, your menu is so big, {an2}people don’t know where to look. {an2}You have three different sizes
regular, double, family size. {an2}It might be too much. {an2}I would encourage you to narrow
it down to just one option. {an2}And if people want more,
they can order more. {an2}So not only did we make
this a better experience {an2}for our guest, but ultimately,
it also pays off for you {an2}because you’re going to
end up with a bigger ticket {an2}and you’ll be more profitable in the end. {an2}- It’s amazing how seemingly small things, {an2}like menu layout, can improve
a restaurants bottom line. {an2}But we’re also a little
worried about Whilma’s pricing. {an2}And from what we’ve seen in the books, {an2}the restaurant is breaking even at best. {an2}We’re sitting down with one
of Deluxe’s financial gurus, {an2}Damon Fieldgate, for our
conversation that entrepreneurs {an2}often dread, but almost
always need to have. {an2}The numbers. {an2}- Your margines just aren’t good enough. {an2}So, our costs of goods are too high, {an2}or we’re not charging enough {an2}for the end product to the customer. {an2}Do you think you’re reasonably priced? {an2}Do you think you’re too low? {an2}- I think my prices are reasonable. {an2}- Well they’re not, cause
you’re not making money. {an2}- Maybe after this, because of
the small business revolution {an2}we’ll getting profit already. {an2}- You’re definitely going
to get more business, {an2}but with that increase in
business, which is well deserved, {an2}we don’t want to just increase {an2}how many people are coming in and eating {an2}if it still costs you
the same amount of money {an2}to make that food and then
we’ll never really get ahead. {an2}- The thing is also, her
portions, her dinner portions, {an2}people can’t really eat all
of it cause it’s so big. {an2}- How much of that dish do you
think you’re throwing away? {an2}- Sometimes half of the dish. {an2}- Wow. {an2}- She’s always complaining with me, {an2}”Oh you’re making too much mom.” {an2}- Especially the rice noodles. {an2}- Well because that’s how she thinks {an2}people are going to eat. {an2}She wants to give them enough
food so they don’t get hungry, {an2}they’re college students, they need food. {an2}- It comes from a wonderful place. {an2}It’s your mom instinct. {an2}It’s your Filipino cultural hospitality. {an2}But that generosity is costing you money {an2}and it means that you aren’t making money. {an2}- So you could have smaller
portions for a lunch serve {an2}and then add three or four
dollars to the price for dinner. {an2}- I don’t know, increasing
it, I don’t know. {an2}- Right now it is costing you
money to run your restaurant. {an2}Rather than you making money. {an2}You’re not running a food shelf, {an2}so right now you’re giving
away a lot of this food. {an2}- Exactly, exactly. {an2}Can you continue in this environment, {an2}with all the hard work that you do, {an2}and at the end of the year make no money? {an2}- No, no. {an2}- We need to change something. {an2}- Numbers will speak for itself right? {an2}- They absolutely do. {an2}This is kind of a bit of a wake up call. {an2}I think that the community
would accept you saying {an2}”we’ve got to reduce our costs, {an2}but we want to stay in business
to continue to serve you.” {an2}I think that’s a very reasonable position {an2}for a small business to be in. {an2}Stop being so nice (laughing) {an2}- We’re hoping to improve
Whilma’s financial health {an2}exponentially by increasing margines {an2}and by bringing people
into the restaurant. {an2}So after all the marketing
and operational changes, {an2}we’re coming back to where we started, {an2}making Whilma’s restaurant
a place customers {an2}really want to be. {an2}- Doing cosmetic changes is
what I’ve been doing for years. {an2}This is one of those things that I know {an2}we can do really well {an2}because we’ve got experience, {an2}just like Whilma has
experience in the kitchen. {an2}What’s the one basic tip
you can give any body {an2}who wants their business to succeed. {an2}- You gotta be able to find them. {an2}- Boom. {an2}- Giving them a good
sign out front that pops, {an2}that’s step one. {an2}- [Ty] A new sign is a must. {an2}- Well I think we could
do some window clings, {an2}maybe some wood flooring that
looks a little more inviting. {an2}- So it’s clear they need new tables. {an2}- Yeah, Cody from ARganic
allowed us to work with him {an2}to build some of these tables. {an2}- But I think the kitchen is
really Whilma’s sweet spot. {an2}That’s where we need to
give her some love as well. {an2}- Deluxe can get her a commercial
fridge, commercial freezer {an2}get her a boiler, things
that will help her {an2}just expedite the food quicker. {an2}Make her life easier. {an2}- [Ty] Bring it to the professional level. {an2}- Right exactly. {an2}- I think what I look forward to most {an2}is Whilma realizing that
the dream she’s always had {an2}really is possibly coming true. {an2}- [Amanda] Everyone that’s
worked on this project {an2}feels so connected to
Whilma and her family. {an2}- [Woman] Oh my gosh, I love the photos. {an2}Let’s just treat it like
a family photo album. {an2}- [Amanda] And as the marketing
and construction teams {an2}finish their overhaul,
we’re headed back to Searcy. {an2}With all the renovations happening, {an2}Whilma’s has been closed for a few days. {an2}And since the restaurant
couldn’t operate anyway, {an2}we’ve asked the whole
Frogoso family to stay away. {an2}Partially because they deserve a vacation. {an2}And partially because we
want her new restaurant {an2}to be a surprise. {an2}- Are you nervous? {an2}- A little? {an2}(everyone laughing) {an2}- Look at the color {an2}- Yeah, just reading the Kumain Ka Na Ba {an2}is a Filipino words, they will say, {an2}ooh this is a Filipino Restaurant really. {an2}- [Amanda] I love that. {an2}K are you ready? {an2}- Okay
– Deep breath. {an2}- Everybody, all right let’s do it. {an2}(door bell rings) {an2}- Wow. {an2}- [Patricia] This is amazing. {an2}- Looks great. {an2}- I’m so surprised.
– It looks great mom. {an2}- So cool. {an2}- Oh look at the tables and chairs. {an2}- [Carlos] The floor. {an2}- [Whilma] Oh yeah. {an2}- [Amanda] That’s right,
I even forgot it was hear. {an2}This is awesome. {an2}- [Carlos] I love it. {an2}- I like my restaurant now. {an2}This is all my dream (crying) {an2}thank you Deluxe company. {an2}This is a life changing experience for us. {an2}I learned a lot from the
Small Business Revolution. {an2}Now maybe we can make the
business grow and be successful. {an2}- I’m so excited to show you {an2}some of the new marketing materials. {an2}But one of the things we didn’t address {an2}is that you have almost an
entirely new kitchen in the back. {an2}- [Whilma] Yeah, they are all new. {an2}- [Ann] And I think having
commercial equipment {an2}is going to help you with efficiency {an2}and I also heard that you
hired somebody to help you. {an2}- [Whilma] Yeah, I have already. {an2}- [Ann] So key because that’s
gonna let you focus on other {an2}things and take some time off
to be with your family too. {an2}- Thank you. {an2}- So, are you ready to see {an2}how this all looks when
it’s put on a website? {an2}- Okay. {an2}- [Ann] Close your eyes. {an2}(laughing) {an2}- [Amanda] Okay. {an2}- The pictures of the food,
it’s tasty (laughing). {an2}- [Amanda] So you didn’t
have a website before, {an2}so we wanna use your website
to truly tell your story. {an2}Right away we wanna see
Whilma in the kitchen. {an2}We wanna hear the story of your family. {an2}When you see it written
out and when you see {an2}this beautiful life that
you’ve created for your family. {an2}For a business like Whilma’s,
a website can not only show {an2}what makes them unique, but
it can also educate customers {an2}on a product they may be
encountering for the first time. {an2}You’re helping break down
a little bit of the barrier {an2}and intimidation about
trying something new. {an2}And so we’re so glad that you’re {an2}going to be offering Kamayan dinners. {an2}We wanna explain to our customers {an2}how they can engage with you about perhaps {an2}setting one of those up. {an2}So here is your menu page. {an2}Some restaurants will
put their menu as a PDF {an2}the problem with that is a
search engine can’t crawl a PDF. {an2}Search ranking always has
to be a top consideration {an2}in website design. {an2}I’m presenting the menu as web based text {an2}that Google can read, rather than a PDF {an2}that just was treated like an image. {an2}When we have the restaurant
pops up more often {an2}when people are looking for where to eat. {an2}And Whilma’s new online presence {an2}will also serve a more basic function. {an2}Telling people where, when and
how to find the restaurant. {an2}In the fewest steps possible. {an2}It has a clickable address,
that’s really important. {an2}We’ve all probably experienced that, {an2}where you’re like, I have to copy {an2}and paste it into a map app. {an2}We want them to go right
through the Whilma’s, {an2}through the branding of a
site, and the navigation {an2}and the way it laid out, {an2}we’re giving them a feeling of {an2}what they can expect when their here. {an2}- Having the help of building the website, {an2}coming up with the menu, of
what kind of specials we have. {an2}It’s all on the website. {an2}We’ve never had that. {an2}- Okay so are you ready
to see your new menu? {an2}- [Together] Yes. {an2}- Wow. {an2}- When I look at this, it’s
really clear, its concise, {an2}it’s not overwhelming,
there’s not so many things. {an2}And I also really love that the prices {an2}it’s just for that size {an2}because ultimately you
want to make a profit {an2}so you can continue to
be vibrant and thriving {an2}here at the restaurant. {an2}- This feels better {an2}it’s easier to understand. {an2}- It’s simple. {an2}- And the desert menu, this
was really really smart {an2}to have this separate. {an2}In my restaurant, what we
found was nine out of ten, {an2}they’ll be like “Yes,
we’re gonna have dessert”. {an2}- Ann’s right, it creates
another selling opportunity. {an2}We wanna again, just try to
find revenue opportunities. {an2}- So then the back of the menu, {an2}this is where we wanna
make sure we tell the story {an2}behind your restaurant. {an2}The family behind it, the inspiration. {an2}- The real deal menu, right? {an2}- It’s in line with your brand. {an2}So everything that Amanda
showed you in the website, {an2}it’s all connected. {an2}- Connected is exactly the
right way to think about it. {an2}Brand continuity, from design, {an2}to social media tone is critical. {an2}Look at this apron that we’ve made you. {an2}The chef with your new logo on there. {an2}Customer’s form an impression so quickly. {an2}Is this brand high end? {an2}Is it friendly? {an2}Is it professional? {an2}Every interaction they
have with the brand, {an2}needs to tell them exactly
what the business owners {an2}want them to know. {an2}They’re gonna get home, they’re
going to wanna take pictures {an2}of this food and you
get your brand in there. {an2}- Wherever you can leave
images of Whilma, right? {an2}- Yeah yeah. {an2}- So I wanna talk about these posters. {an2}With Whilma’s start on the rise amongst {an2}the Searcy college crowd, {an2}we’re using good old
fashioned print marketing {an2}to keep her trending in
dorm rooms around town. {an2}- In fact, I want one for my room. {an2}Will you sign the first copy for me? {an2}- I can’t believe (laughing) {an2}- It’s hard to market a business {an2}when you don’t have
the fundings, you know? {an2}But because of Deluxe, {an2}this is another way to grab {an2}more people to come to the restaurant. {an2}It feels like it’s actually
a legit restaurant. {an2}- But you’ve always
been a legit restaurant. {an2}What Small Business
Revolution did for you, {an2}is to show how legitimate you are {an2}and really put it out
into the world and say {an2}”Hey, this is who we’re about.” {an2}So this is awesome. {an2}- All right well there’s one more thing, {an2}I don’t know if you noticed,
but I’m feeling like {an2}that space on the wall
is just a little blank. {an2}So there’s something I wanted
to show you for that wall. {an2}- Okay.
– Okay? {an2}We know that so much of your
inspiration for your cooking {an2}and for your ambition and for
wanting to build a beautiful {an2}life for your family
here, not only in America {an2}but in Searcy, comes from your family {an2}and your heritage in the Philippines. {an2}And so we wanted to honor
your father with a space. {an2}(crying) {an2}- I miss my father so much. {an2}I am always guided by him. {an2}He’s a person who struggle and
had a lot of sacrifices also. {an2}Thank you. {an2}Thank you, thank you. {an2}I can’t forget him. {an2}- I think most children
never fully understand {an2}the sacrifices their parents make {an2}to give them a better life, {an2}but it seems like the
entire Frogoso family {an2}shared some kind of
wisdom that the rest of us {an2}only catch a glimpse of. {an2}Maybe it’s because they
sacrifice together. {an2}And because the fruit of the sacrifice, {an2}is a love that radiates outward
to the entire community. {an2}So while the place has
never looked more beautiful, {an2}it wasn’t quite finished. {an2}There was still one thing missing. {an2}- So we use the left hand to eat with. {an2}- [Amanda] Eating from shared
tables at the restaurant’s {an2}first official Kamayan, we’re
all getting to experience {an2}a little bit of love and wisdom {an2}this family has built together. {an2}- America is a country of immigrants. {an2}We are in the midst of
some conflict and divide, {an2}so I just encourage everybody to sit down {an2}with someone that they don’t know {an2}and try their soup, {an2}try their Lumpia, {an2}try their Kimchi, and I swear to you, {an2}it will change your perspective. {an2}To have all the kids here, {an2}and to see how much they love
Whilma and want this for her, {an2}so special. {an2}- You’re not the only one
who loved Whilma’s new logo. {an2}Visit deluxe.com/revolution to
learn how the right branding {an2}and marketing plan can help your business {an2}stand out from the pack. {an2}- [Narrator] ARganic
Woodwork is a start up {an2}run by a veteran with a mission. {an2}- Coming back, you struggle
to find your new purpose. {an2}It’s kinda where the woodworking came in. {an2}- [Narrator] But the team from Deluxe, {an2}will have to sand some rough edges {an2}to get this business on it’s feet. {an2}- Orders kinda dwindle
in, a little at a time. {an2}It’s hard to get business
when no one knows you exist. {an2}- [Narrator] Can this Small
Business Revolution transform {an2}ARganic from a dream in a
garage, to a real business? {an2}- This is so fun to build
a business from scratch, {an2}isn’t this fun? {an2}- It is fun. {an2}- [Narrator] On the next episode {an2}of Small Business Revolution Main Street

6 comments

  1. Life changing indeed!! You are heaven sent! You truly can turn the world to become a better place.. God bless you all!!

  2. What a wonderful episode. Makes me want to go to Arkansas! I love that you can go on line to look at the menu. I always look for this before eating out. Some times I'll even change a restaurant because I can't see the menu except on outside sites. Good luck to her and all her good food and wonderful family.

  3. I was crying right along with everyone! What a lovely thing to do, Deluxe! I need to plan a trip to try Whilma's food!

  4. Oh em g! The pancit though!!!! That made me drool!!!! 😩😩😩😩😩 I wish her restaurant is here in jersey city! Where we live, our pancit here doesn’t look like hers! 😳 I can tell it’s yummy! And when his son cried, I lost it 😭 And it’s soooo true! We always ask our visitors that question a lot! I just had awareness! That’s insane! Hahahah

    Edited: And oh…. when they showed the father’s picture omg I cried so much! 😭😭😭😭😭😭

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