Editor: Erika Mariz S. Cunanan
Features 7
SEPTEMBER 26, 2015
Thomasian puts up ‘Harry Potter’-inspired cafe By ERIKA MARIZ S. CUNANAN and VIANCA A. OCAMPO YOU DON’T need a port key, floo powder, Knight Bus, or Hogwarts Express to experience Hogsmeade and have a taste of the famous Butterbeer. Nicole Guanio, a Business Economics
Guanio
graduate of 2014, came up with a Harry Potterthemed café called The Nook Café on the famous Maginhawa food strip last July which continues to leave Potterheads spell-bound with all of its quirky charms. Butterbeer, a frothy drink that was adopted from the Three Broomsticks pub in Harry Potter, is the signature drink of the Nook Café, which allowed it to gain the favor of many Harry Potter fans in and out of the metro. The quaint café has a small interior, brandishing different Harry Potter collectables. Customers are allowed to borrow robes, wands, books, and other memorabilia. It also features a hammock and a “quidditch broom,” both suspended mid-air, as well as the famous “cupboard under the stairs” that used to be Harry’s room when he lived with his foster family. ‘Small talk over good food’ Growing up reading Harry Potter books, Guanio’s dream of setting up a Harry Potterinspired café was sparked during a visit to Universal Studios in Japan where she was able to get a glimpse of “The Wizarding World of Harry Potter,” a themed area that featured food, structures, and merchandises related to J. K. Rowling’s piece. “Naisip ko na sa café ko nalang ilagay yung love ko for Harry Potter. At least, hindi siya mawawala sa akin,” she said. “Lagi akong naghahanap ng maliliit na coffee shops na hindi alam ng mga tao, kaya ang ‘nook’ which means corner, parang reading nook, dito na
pupunta yung mga katulad ko.” To make sure that her dream café would turn out the way she envisioned it, Guanio strictly supervised the whole project and personally bought everything inside her store—from the wooden pillars up to the painted drawers. From the little figurines to the stacked books on the shelf, Nicole openly shares her Harry Potter collection with her customers, allowing them to get a feel of the magic inside her cafe. “Masakit nung una na ipahiram ‘yung mga collection ko, ngayon pinapahiram ko na yung scarf ko, pero nasanay na ako. Babalik din naman ako doon sa Universal Studios to get new Harry Potter collectables,” Nicole said. Even though she had a rocky start with people just passing by her shop, Nicole’s first few weeks in business were filled with small talk over good food with her fellow Potterheads. “Meron akong isang araw na wala akong benta, ilang araw na walang tao, na P2,000 lang sales ko, pero masaya pa rin,” she said. After several months in business, Nicole admits that she is still overwhelmed by the success of her cafe and the feedback of the customers. Even with the attention her café is getting, she still considers her first few months in business as her happiest moment so far. “First month, masaya ako kahit hindi
ko nakukuha yung quota ko every day, kahit wala akong benta, kasi nakakausap ko lahat ng mga customers,” she recalled. Expansion Guanio plans to expand with a Weasleythemed branch in Tagaytay next year. “Don’t be afraid to follow your dreams. There are three statements—‘I’ll try’, ‘I’ll try my best,’ and the last, ‘I’ll do whatever it takes.’ Dapat nandoon ka sa pangatlo. Kahit anong mangyari, huwag lang doon sa ‘I’ll try my best.’”
Theses turn into businesses CTHM alumnus: bartender extraordinaire THIS UST graduate is a world-class bartender. Kenneth Bandivas, who obtained a bachelor’s degree in Hotel and Restaurant Management in 2011, was named winner of the “Around the World” challenge of World Class 2015, the cocktail industry’s most prestigious mixology competition. Bandivas bested 53 other bartenders with his drinks “Bitter Felipe,” an ampalaya infused cocktail mixed with lime, and “My First Float,” a Marula flavored cocktail with rum and syrup. Aiming to pay homage to the Filipinos, Bandivas’ “drinks with a twist” relived all-time favorite drinks, but cream liquors provided extra twists to his pieces. World Class 2015, hosted by Diageo Reserve bar in South Africa, was held last Sept. 4. The local leg of the world competition commenced in January followed by the semifinals held last July in Thailand, where Bandivas emerged as the World Class Philippine Bartender of the Year. He said he was grateful to be part of an organization that promotes responsible drinking. “I was honored to be here and to represent Philippines this year. [Diageo] World Class is the most prestigious bartending competition and I am very happy to be part of it,” Bandivas said in an email to the Varsitarian. Valuing the Thomasian identity Aside from the unique taste in mixing flavors, Kenneth also exhibited his unique way of dealing with the “challenges” through valuing the
core values that the University had taught him— competence, compassion, and commitment. “The three C’s are my core. As a Thomasian, you have to live on those core values. It will lead you to success,” he said. Bandivas is now the general manager of Alcohol by Volume, a speakeasy bar inspired by the prohibition era during the 1920’s which offers a range of top notch drinks, most of which were crafted by Bandivas. On his last year working at Shangri-La Singapore, he was asked to make different cocktails and concepts for the hotel. Bandivas explored the service of bartending and experimented with the different flavors available that he could use in building different drinks. “When it comes to cocktails, I always stick to the basic methods and give it a twist. There are tons of cocktails listed and created by a lot of bartenders. As much as possible, we always try to be unique,” Bandivas said. When he came back to the Philippines, he joined the Makati Shangri-La where he was tasked to open and manage the different outlets. He opened the Vu’s Sky Bar and Lounge at the Marco Polo Davao Hotel last year. Weeks before his stint in the World Class 2015, Bandivas launched “Señorita Marquez,” which he dedicated to his fiancée. Bandivas is planning to conduct classes for people who want to learn about bartending and encourage them to contribute genuine ideas in their menu to satisfy the public with a new flair. MARIA CORAZON A. INAY
Bandivas
SAAN tayo kakain? For the College of Commerce and Business Administration, finding the answer to this generic question has been one of the objectives of some Thomasian entrepreneurs. Students under the entrepreneurship program were required to establish businesses as part of their theses and, true to their objective, were able to hit this sweet spot.
Not ‘just’ a thesis Thomasian gourmets may start to recognize stores at a glance, and even formulate "food plans" before ever entering their chosen establishments. From a diversity of meals and price ranges, a prospective Thomasian may either try new meals or simply choose their “usual.” But more than the full stomach and money well-spent, Thomasians may agree that it is the stories behind every meal that count. Some of their favorite establishments have stories of their own. For instance, Celine Tabia would consider “Chiquitos” her “saving grace.” Celine would not have graduated in 2010 had it not been for this risky move. “[My] first business plan was rejected,” she said. “Nakita ko yung vacant space dati sa Asturias, [tapos] sabi ko, bahala na kasi wala talaga akong alam sa food. The rest is history.” Chiquitos came from “Chi,” Celine's nickname, and “Quito” from her grandfather. Originally a Mexican-themed restaurant, “Chi” eventually evolved into “Chicken” and Chiquitos became the allchicken restaurant it is known today. Partners Bill Hablo and Lynice Coronado may be more well-known by their signature tapsilog from Billy's Tapa To-Go, a restaurant that specializes dishes for take-out. The establishment of Billy’s Tapa To-Go has won for Hablo and Coronado UST’s Entrepreneur of the Year Award. Newcomer Tanya Macabuhay's “Snacketeers” just opened March this year with an all-
day breakfast premise. “Several names yung tinatry namin sa DTI (Department of Trade and Industry). Maraming names na mas interesting, pero hindi nila na-approve,” she said. “Snacketeers, if you're familiar with the Three Musketeers, [so] there's a 'recall' involved.”
Home is where the profit lies Although their menus consisted of homemade meals, it is perhaps the flexibility of their dishes that appeal to Thomasian foodies. Chiquitos’ bestsellers buffalo chicken and chicken-based meals are worth 60 pesos. “[Ang] price range ko is P60. Dati, P55, kaso after two years ginawa ko nang P60,” Celine said. “Kaso kasi yung tao parang, ‘Ay, P60 na?’ [kasi] ang bilis nila magreact.” She said that though another branch was opened in Mendiola, Chiquitos had a lot of competition. After opening the new branch September last year, Celine eventually closed shop and settled for her Asturias branch. “Mahirap kasi yung competition [sa Mendiola],” she said. “Maraming kainan at saka lutong-bahay, tapos sa price of 50 pesos ang dami nang [kanin at ulam].” Celine added while she was working out with a P60 price range, a new branch on P. Noval Street or Taft Avenue may boost profit.
“Doon (P. Noval Street or Taft Avenue) ko nalang sana gustong mag-expand kasi sa UST, alam na rin siya (Chiquitos), familiar na yung mga tao,” she said. “Sa Taft, mas may kaya [yung mga customer, at] hindi sila sensitive sa prices so pwede ko na paglaruan yung prices doon.” Billy’s Tapa To-Go, known for their signature tapsilog, offers other dishes such as liempo and other homemade fried dishes. “[We use] competitive pricing, kasi kung iko-compare mo sa iba, kailangan naibabalance mo [yung prices] para makapasok ka sa market,” Lynice said. “Mahirap kasi makipagcompete kung tataasan mo, [at] baka mahirapan kang makapasok sa market since bago ka pa lang.” The signature tapa, which recipe came all the way from Nagcarlan, Laguna, is delivered every morning to the stall in Antonio Street. Although the small eatery specializes in take-out meals, small tables were set up on the walls of the small store for a dine-in option. No limits to creativity Tanya did careful research on concept restaurants before coming up with a plan that eventually blossomed into Snacketeers. “Ang gusto talaga namin i-serve is all-day breakfast, pasta and sandwiches pero we found out na dito sa school market Theses PAGE 14