Ryan Razon: Savoring success in the F&B sector

Imagine growing up in a home where home- cooked signature dishes are the stars of the dining table. For Ryan Razon, his childhood was peppered with many of these memories. So it's not surprising that the 36-year-old is now in charge of a family restaurant that offers authentic home-cooked Kapampangan cuisine.

Ryan, a fourth generation Razon, is the presi- dent and CEO of Nozar's Inc., the operator of the Teresita's chain of restaurants. Teresita's of San Fernando is an original offshoot of Teresita R. Razon's Halo-halo and Palabok in Pampanga that began in 2002 as the trade name branch of the Razon Halo-halo Refreshment Parlor outside Guagua. It now has 11 branches in Metro Manila and Cavite.

"My mother Teresita, from whom the business trade name was derived, comes from a family well known for their cooking skills. Catering was their primary means of livelihood. They also branched out to the delicacy business. My mother's heritage combined with the training and teachings imparted by the three sisters who started Razon's brought forth a fusion that gave rise to what Teresita's of San Fernando is today," says Ryan.

Ryan and his brother Paulo are working hand in hand to ensure that Teresita's of San Fernando is delivering on its promise. Ryan manages the day-to-day affairs including staff management and franchising. Paulo, on the other hand, is responsible for scouting business sites and negotiations for permits, plans, and construction.

"The most difficult thing about having this business is the utmost attention it needs in its day-to-day operation. There is always the worries for potential problems that may arise: availability of supplies, rising cost of raw materials, how to preserve and maintain sameness in taste to fully satisfy our customers, safe transport of product to the intended stores and stock's arrival on time, employee-customer relationship. These are some of the worries we zealously guard," he says.

But Ryan was trained early on for these adversities. After fi nishing his degree, he did not immediately join the family-owned business and instead sought employment from another company. He did not want the easy way; he preferred to experience life outside their circle. He was part of the huit, man resources department of AMA Group of Companies for three years. When he felt he was ready and has already gained the right amount of experience, Ryan decided it's time to help run the family business.

He recalls, "I've seen first hand how my mom and dad struggled to keep the business afloat as we were then burdened by financial difficulties. Together with my younger brother Paulo, we gave the business a complete makeover. Mom and dad took care of the commissary while I managed and made drastic changes – replacement and addition – in the human resources department. I applied what I learned from Francorp – we adopted techniques in accounting, personnel training, packaging, procurement of kitchen equipment, and machineries."

According to Ryan, his parents were not keen on opening stores in Metro Manila but he and Paulo convinced them "to level up and introduce our brand and style of cooking in Manila considering that Pampanga is the culinary capital of the Philippines." When they opened Teresita's of San Fernando in its first branch in Tomas Morato, they were excited to introduce good ol' home-cooked meals to the younger generation.

"Believe in your product. Be not afraid to experiment," advises Ryan to aspiring entrepreneurs. He thoroughly enjoyed their home's sumptuous fares that he decided to share it with everyone. At Teresita's of San Fernando, Ryan and his team promise to serve you homecooked food that will remind you of your own happy childhood memories.