'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

Channel: The Small Business Revolution

Views: 567,487

Keywords: Small business, entrepreneur, Deluxe, Ty Pennington, Amanda Brinkman, community, America, documentary, small town, American dream, revolution, local, impact, renovation, makeover, remodel, marketing, Searcy, Arkansas, Ann Kim, restaurant, foodie, James Beard Award, Whilma’s Filipino Restaurant, Philippines, Filipino, Whilma Frogoso, immigrant, hulu shows, season 4, episode 2, amazon prime video

Id: 1ROHVk35vQE

Length: 34min 3sec (2043 seconds)

Published: Tue Oct 08 2019