Ang kahadlok nga kita mapaslawan sa kon ano man ang luyag ta himuon ang pinakadako nga sablag sa aton mismo kadalag-an. Abi sang kadam-an, dapat naton likawan ang kapaslawan, o “failure”. Bangud sini, pirmi lang kita may rason kon ngaa indi gani kita maka-umpisa sa aton buluhaton. Ginahulat naton ang “ideal condition” agud nga mapalayo kita sa kapaslawan. Ti, ang resulta? Wala gid kita sang may malab-utan. Kay sa isol nga isol kag isol, naubos ang kahigayunan, kag wala na sang may natabo.
Pero danay ka. Lantawon ta ang mga tawo nga nakilan-an na nga mga manggaranon kag madinalag-on kag matukiban naton nga madamo sila sang kapaslawan nga inagihan bag-o nila nalab-ot ang “success”. Madamo sila sang mga kasakit kag kabudlay nga inagyan bag-o nila nasungkit ang husto nga “formula” sa negosyo kag tumimbuok ang ila manggad.
Isa na diri si Jeff Bezos, ang tawo nga nagtukod sang Amazon, kag isa sa pinaka-manggaranon nga tawo sa bug-os nga kalibutan. Makapila siya natumba sa negosyo kag madamo siya sang mga panghangkat nga gin-atubang. Diri sa Pilipinas, amo man ang inagihan ni Edgar “Injap” Sia III, ang Ilonggo nga nagpundar sang “Mang Inasal” kag subong tag-iya sang Double Dragon Properties Corp.
Ang pinaka-una nga panghangkat nga gina-atubang sang mga yara sa “sales” o “marketing” amo ang pagpamalibad sang customer. May mga pagtuon nga 90 porsyento sang mga tawo mahambal gid dayon nga “indi” kon may itanyag kita sa ila. Naka-condition ang utok sang mga tawo nga magbalibad maski pa gani nga wala nila nahibaluan kon ano ang imo ginabaligya.
Bangud sini, sigurado gid nga madamo sang “rejection” ukon pagpamalibad ang agyan sang mga sales people bag-o sila makatigayon sang pagbaligya. Ini ang rason kon ngaa wala nagadugay ang kadam-an nga naga-obra sa sales. Wala nila nahangpang ang psychology sang mga customer kag wala nila nakit-an nga may gahum gali ang rejection.
Kon luyag mo mangin maayo nga sales person, dapat nakahanda ka sa umpisa pa lang nga batonon ang rejection. Indi ini dapat kahadlokan. Be prepared for rejection, hambal ni John Paul Dejoria, isa ka bilyonaryo sa America. Indi ka madulaan sang paglaum kon bilog nga semana wala ka gid sang may mabaligya. Kabigon mo ang rejection bilang “building blocks” kag tun-an ini para sa mga leksyon kon paano nimo makumbinser ang customer.
Pero kinahanglan nga mabaskog ang imo pagpati nga maayo ang imo produkto kag makabulig ini sa imo customer, laygay ni Dejoria. Kon mabaskog ang imo “faith” sa imo produkto, mas epektibo ang imo pag-istorya sa customer kag mabatyagan niya nga maayo gid man ang imo ginabaligya.
Kag dugang pa ni de Joria nga indi magkalipat nga magyuhum sa tanan nga oras. “Infectious” ukon makalalaton ang gahum sang yuhum. Mas mamag-an dayon ang imo “aura” sa mga customer. Maski sin-o nga tawo mas mahapos kumbisihon kon nagayuhum ikaw.
Sa subong nga panahon, kinahanglan na gid nga magbasa kita kag magtuon parti sa aton linya sa trabaho o negosyo kon luyag naton mag-asenso. Tama kadasig sang dalagan sang teknolohiya kag madamo nga bag-o nga information ang adlaw-adlaw nagatuhaw. Isa lang ang pina-agi agud makalagas kita kag indi mawigit: magbasa. Sa pulong nga English, read.
Madugay na kita nakabati sang hurobaton nga “knowledge is power.” Kon sin-o ang maalam, siya ang may gahum. Matuod ini, ilabi na gid sa subong nga panahon kon sa diin halos tanan nga hulag naton nakabase sa “knowledge” o kaalam. “In the land of the blind, the one-eyed man is king,” hambal pa gid sang mga katigulangan. Ang buot silingon, ang makakita kag makahibalo sang alagyan ang naga-uyat sang gahum.
Ang maayo nga balita amo nga mahapos na gid katama ang maka-angkon sang mga reading material nga kinahanglan ta mag-alam kag mag-asenso. Sa Facebook kag iban pa nga social apps, madamo ang balasahon nga malab-ot naton pina-agi lang sa pag-click, kag wala bayad. Indi na kita gani kinahanglan magbakal sang libro ukon magazine.
Sa akon bahin, indi magkulang sa isa ka oras kada adlaw ang gina usar ko sa pagbasa. Kon ikaw negosyante ukon professional makakita ka man sang mga articles sa LinkedIn nga social media. Indi ka guid pagkulangon sang balasahon kon mapisan ka lang mangita. Ang importante nga hatagan mo sang oras ang pagbasa.
Luwas pa sa pagbasa, madamo ka man sang matun-an gikan sa YouTube. I-type mo lang sa “Search” ang topico nga imo gusto tun-an kag sa pitik lang, mahaba nga listahan sang mga videos ang gilayon maguwa sa imo smart phone ukon computer screen. Kada aga, nagalantaw gid ako sang mga video parti sa negosyo kag kon paano maangkon ang personal success. Isa sa paborito ko ang mga video ni Lewis Howes. I-click lang sa iya ngalan kag dal-on ikaw sa iya YouTube channel.
Isa sa pinakadako nga rason kon ngaa madamo sa aton ang indi makatigayon nga maabot ang aton handum amo ang pangduha-duha kag pang-alang-alang. Sa masami, puno ang aton ulo sang mga ideya kon ano ang dapat naton himuon agud makabaligya sang balay kag duta ukon ano man nga produkto. Ugaling, tubtob na lang kita dira: gulpi kita nga ginadakop sang kulba. Naga-atras kita kag wala na lang ginapadayon ang kon ano man nga ginaplano naton.
May yara nga nagarason nga kulang ang capital. May yara nga nagasiling nga indi pa kompleto ang galamiton. May yara nga nagahambal nga hulaton ang maayo nga “timing” bag-o kita magsugod. Bangud sini, naga-atras nga naga-atras ang buluhaton kag bag-o naton matalupangdan, na-alimunaw na kag nalimtan. Wala pa gani nakasugod, pirdi na ang yara sa aton kaisipan.
Kon pamangkoton naton ang mga nangin madinalag-on sa kon ano man nga negosyo, sugiran kita nila nga ang ila sekreto amo ang pagdula sang ila kahadlok kag pangduha-duha kag maghimo sang una nga tikang. “Don’t wait! Take the first step.” Kon tuyo mo sakaon ang mataas nga hagdanan, indi ka makalab-ot sa ibabaw kon tulok-tulokon mo lang ang hagdanan. Dapat umpisahan mo saka sa mga halintang ukon “steps”.
Amo man ina sa negosyo. Indi mag-papirdi sa kulba. Kon ano man ang kakulangan mo, sigurado nga maabot sa imo samtang ginahikot mo ang imo negosyo. “Have faith in God and in your own ability.” Madamo na ang natabo nga bangud sang ila pang-alang-alang, may iban ya nga nagdakop sang ila ideya kag nag-umwad sa amo nga negosyo.
At the age of 86, Tiyo Tatoy is not yet thinking of full retirement. “I don’t want to stay idle,” he said. For as far back as he could remember, he was always working. He wasn’t yet into his teens when he began climbing coconut trees to gather tuba. That was before World War II. When he reached his teen-aged years, he also began going out to sea to fish. Tuba gathering and fishing became his main sources of livelihood. Then he went into farming and, with the help of his children, raised cows.
In fact, he would still be tending to his farm and cattle if it were not for his children’s insistence that he slow down. Every day, he still shows up at the restaurant to look into its operations, although management has been fully turned over to his children. But it’s this ethic for hard work that propelled Tiyo Tatoy to success in the nearly 48 years of operation.
Tiyo Tatoy credits his mother, the late Genoveva Tiburan-Espinosa, for the rock-solid principles of honesty, hard work and dedication that enabled him to turn his business into one of Iloilo City’s biggest restaurants. He fondly remembers that during family meals, his mother required all nine children to be present before they could eat. “Perhaps it’s because we had so little food on the table, and our mother wanted each one of us to get an equal share,” he narrated with a smile.
The dinner table was the stage where his mother taught her children nuggets of wisdom that became the foundation for their strong character. She did this in the form of stories. “One story that I remember vividly is about the world being round, and that what is up and down don’t stay where they are permanently,” Tiyo Tatoy said. The poor, their mother said, won’t stay poor as long as they are willing to work hard. And she added that even the rich could go dirt poor. This amazed Tiyo Tatoy because during those days, many people in the rural areas didn’t even know that the world was round. “Damo pa sadto nagapati nga tapan ang kalibutan (many still believed that the world was flat),” he said.
Another valuable lesson nanay Genoveva taught her children was never to envy those who are wealthy, or possess many material things. She taught her children gratitude and always be thankful to God, Tiyo Tatoy said. The principles of fairness and equity, honesty and integrity, were also imparted to them during those family meals.
These lessons were transferred on to the nine children of the Espinosa couple. One episode illustrates the character of the children. Nestor, the eldest child, got to earn a degree and professional license as a mechanical engineer. As their market grew, Nestor used his knowledge of mechanical engineering to design a roasting machine that enabled him to cook 10-12 chicken at the same time. Previously, the pit roasting was done manually, requiring several persons to man the “litsonan”. It was a technological innovation that made the job easier and faster while ensuring good quality.
“One day, an engineer from DPWH who was a regular customer noticed the roasting machine. He quickly pulled me aside and advised me to get Nestor to apply for a patent. The DPWH engineer told me Nestor could make a fortune if the design is patented,” Tiyo Tatoy said.
When Tiyo Tatoy relayed to his son the advise to apply for a patent, Nestor just shrugged it off. “Bay-i da ‘tay kon ilugon sang iban, maayo na agud maka-ambit man sila sang aton ginhimo (Don’t mind it if other people will copy the design, it’s good they could also share the benefits from our invention),” Tiyo Tatoy remembers Nestor telling him.
Hence, it’s no wonder that their poverty did not pose an obstacle to growing Tatoy’s Manokan into what it is. When Tiyo Tatoy’s customer base became big enough, he decided to lease a plot of land on the beachfront and build 3 nipa huts with bamboo slat tables and benches. “The land owner asked for a monthly rental of P1.50, one lechon manok and broiled bangus,” he said. “I didn’t bargain anymore and went ahead.”
Tiya Consing (as his wife, Consejo, is fondly called) cooked the food with assistance from their children. Hector remembers cutting up spices and other ingredients in the kitchen before he reached the age of 10. It was one big family enterprise, with each child doing his or her share, including washing the dishes and waiting on tables.
Lechon manok was the main fare from day one, and continues to be that way until now. “Everything else is just secondary,” Hector, who has since assumed the management of the kitchen, said.
To ensure quality control, all food served at the Cabatuan branch (just outside the Iloilo International Airport) and the newly-opened branch in the Atria Business Park in Barangay San Rafael, Mandurriao are prepared in the original Tatoy’s kitchen in Arevalo.
From just three heads of native chicken each Sunday, Tatoy’s has grown exponentially to an average of 600 heads of native chicken every day, according to Hector. On Sundays, the figure could reach 1,000 heads of free range native chicken. Until now, Hector continues to roam all over the province to buy native chicken from farmers.
The kitchen now employs dozens of cooks and assistants. “Most are relatives,” Hector said. But the recipe for the chicken marination that is the secret of Tatoy’s tasty lechon manok remains a secret within the family. “What the kitchen staff knows is only 90% of the recipe our mother concocted more than 40 years ago,” Hector said. The remaining 10% is provided by Hector personally.
“Even by just looking at the food once cooked, I would know if it wasn’t prepared as it should,” Hector said. Every so often, he would ask friends to buy food at Tatoy’s and eat them in other places. “My friends, including media people, are my food tasters and critics,” he said. This way, the staff at the store won’t know the food will ultimately reach the taste buds of Hector and his circle of “tasters”. And when he notices anything that isn’t right with the cooking, Hector said he immediately calls up the kitchen supervisor and tells her what is lacking.
Tatoy’s Manokan is opening a new restaurant at the Atria business park in Barangay San Rafael, Mandurriao to position itself right where the center of action is taking place in Iloilo City. But not many people know that Tatoy’s Manokan began in the early 70s as a three-table operation under a nipa roof along the Arevalo district coastline, right across the landmark restaurant that is definitely the most popular eating place in Iloilo City.
“The Villa beach was still clean and pristine (back in 1970), and every Sunday, groups of people would come to the beach to swim,” Honorato “Tiyo Tatoy” Espinosa told Manggad.Blog in a one-on-one interview. “We put up a small shanty and three bamboo tables and benches on the beachfront and started selling broiled native chicken and bangus,” he added, speaking in Hiligaynon (the local dialect).
Tiyo Tatoy had no capital. His only source of livelihood then was fishing and gathering “tuba” from coconut trees that were abundant in the place. He was a “mananggete”, as tuba gatherers are known. But with the little money he earned from fishing and selling “tuba”, Tiyo Tatoy embarked on a venture that was to become Iloilo City’s icon for food.
Every Saturday, he would buy three heads of native chicken from a “talipapa” (makeshift market) in Barangay Mohon, Arevalo, situated about 1.5 kilometer from where his small business sat. In addition, he bought three pieces of bangus and other ingredients. His young sons were tasked to do the marketing, using a push-cart to carry the goods from the market.
“It was hard labor for my boys pushing that cart loaded with chicken, fish and softdrinks,” Tiyo Tatoy recalled. “When they got home from marketing, their shirts were always soaked with sweat.” But the boys never complained. The small business provided the family with additional income to help send the children to school. Tiyo Tatoy and his wife, Consejo, have nine children, four boys and five girls.
Hector, the fifth child of the Espinosa couple, added that the family also raised cows to supplement their income. “We tended cows owned by other people, with the agreement that we would get one calf in alternate order with the owners as compensation,” Hector said. “When we finally had a male and female cow, we returned the originals to the owner and raised our own cows,” he said. The children also raised pigs.
“It was through cattle-raising and piggery that our parents managed to send our eldest sibling, Nestor, through engineering school,” Hector proudly said. When the time to pay tuition fees came, Tiyo Tatoy would sell a cow or pig to raise the money.
The business continued to draw customers. Soon, the “manokan” became a weekend operation, opening on Saturdays and Sundays. “We had bank managers, doctors, lawyers and businessmen as regular customers,” Tiyo Tatoy said. But lack of capital continued to put a limit to the business.
The big break came sometime in 1975 when Tiyo Tatoy stood as wedding sponsor, and one of his “kumares” turned out to be the wife of a Filipino-Chinese grocery store owner near the Central Market. At the reception, Tiyo Tatoy mustered the courage to ask his “kumare” if he could buy his supplies on credit from her husband’s store. “I tried to mask it as a joke, half expecting to be turned down outright,” Tiyo Tatoy said. His “kumare” spoke to her husband. The latter agreed.
Tiyo Tatoy started buying his supplies, including softdrinks and beer, to accommodate his growing customer base every Saturday. “Gina lista lang (All my purchases were just listed down),” he recounted. He then went to the store on Monday morning to pay for his purchases. Now, Tatoy’s had become a by-word among the people of Iloilo City. It was the place to eat the best-tasting lechon manok in town.
By the late 1980s, Tiyo Tatoy was literally besieged by clamor from customers to open on weekdays. But it wasn’t customer demand that triggered the decision. It was an accident that saw three daughters hit by a delivery truck not far from his “manokan” business as they walked along the side of the road. The driver of the truck lost control of his vehicle and hit the girls, then between the ages of 5 and 11, on the roadside. It then hit a concrete fence that collapsed from the impact. The girls were found unconscious underneath the truck. Miraculously, they survived.
This was in 1981.
“Perhaps my parents saw this as a sign,” Hector said. “Tatoy’s soon began doing business seven days a week.” From then on, there was no stopping Tatoy’s Manokan. Its name and reputation grew not only locally, but even on a national and international level. Visitors to Iloilo City always made it a point to savor the lechon manok before going home. Even Presidents like Joseph Estrada, Gloria Macapagal Arroyo and Benigno Simeon C. Aquino III, became regular customers during visits to Iloilo City.
Make no mistake about it: the journey toward success and prosperity isn’t a walk in the park. At least not when one is just starting on a venture and trying to find his or her niche in the market. The first part of the journey is the hardest, during which we undergo trials big and small. It is during this first phase when most people simply drop out of the race. They don’t have the patience, grit and perseverance to keep at it. What they don’t know is that most of the time, success is just over one more hump or obstacle, and the rest of the way becomes smoother.
We have to understand that to succeed, and then become rich, we have to achieve mastery at whatever it is we are doing. If we are professionals, we cannot hope to climb the career ladder unless we become good, nay masters, at what we are doing. In sports, business, professions and everything else, it is the masters who have the edge, and are most likely to succeed. If it is a product, then we have to make it shine and excel over the competition. People seldom settle for second-class when it comes to buying products.
There is really no secret to it: the path to mastery is constant practice and a lot of trial and error. Repetition is the key to mastery. This is best shown by champions in sports and the great painters, musicians and other artists. Excellence doesn’t allow for shortcuts.
Daniel Coyle, author of the book “The Talent Code”, wrote that remarkable improvement in skills happens when a person engages in “deep practice,” which he describes as “struggling in certain targeted ways… in which you are forced to slow down, make errors and correct them.”
Malcolm Gladwell, a prominent psychologist who write “Outliers”, postulated that mastery is often achieved after 10,000 hours of “deliberate practice”. Indeed, great athletes and artists reach their peaks because of the long hours of practice they put into their craft. Michael Jordan, for instance, was famous for spending an extra two hours shooting hoops and training in the gym when his team mates have already ended the practice sessions.
The more you master, the more you grow, and the more you grow, the more you master. This is how Tony Robbins, one of the most popular authors on wealth building and personal success, described what he calls a positive feedback cycle. “Repetition is the mother of skill,” Robbins has emphasized. The more skillful you are, the better are your chances of achieving success and wealth.
Just about the easiest thing to do when one fails is to look for someone, or something, to blame. And if we can’t find a person or circumstance to blame, we try to justify why we didn’t make it. Almost always, we don’t accept responsibility for things that happen to us, especially when it’s about failure.
This is the reason why most people can’t achieve success. They can’t even take responsibility for what happens to them, or their lives, in the first place. By refusing ownership of mistakes or poor judgments leading to failure, we unwittingly put ourselves in a corner where there’s no way out. We are only bound to sink deeper in failure when that happens.
The road to success is filled with risks. But when we accept responsibility for the outcome of our actions, we become more open to learning from mistakes, and we treat risks as opportunities for improving ourselves. Blaming others is a retreat without even taking a look at what happened, and understand where we made a mistake, and know how to avoid the same mistakes when we tread on the same path.
This tendency to blame others blocks off potential allies in the accomplishment of tasks, especially when it requires teamwork. Blaming a colleague will antagonize him or her; nobody will want to work with you, or want you on the team.
Justifying might make you sound good when you’re not. It’s the circumstances, and not your fault, is how you would put it. But justifying doesn’t help you at all in the accomplishment of your goals. When you try to point out reasons on why you failed, you are also closing the doors to discovering where you could have done right.
Success doesn’t happen overnight. In fact, the big winners are the ones who persevered and plodded on no matter how many times they stumbled and fell. Examine their lives and you can’t find a single individual who whined and complained and blamed each time they had to hurdle an obstacle.
Each invention that we take for granted today was a product of patient work, grit and perseverance. We might not be aspiring to make earth-shaking discoveries in technology, but we can apply this simple principle in our lives to become happier, fulfilled and successful in our ventures. Simply quit the blame game.
If we want to succeed as leaders and business people, we have to take responsibility for everything that happens in our lives. Human nature is such that people tend to blame others for failure, or to justify or complain about circumstances. But we need to overcome this tendency if we want to grow and succeed in our careers and become wealthy and happy.
Admitting that we are wrong hurts our ego, and this stokes our fear of being regarded as incompetent or stupid. However, this fear is unfounded. In fact, those who are quick to take responsibility for their actions, as well as their organization’s, earn the admiration and respect of the people they work with. For one thing, it takes great courage to own what goes wrong.
I’d like to share this TedX talk by former SEAL and author Jocko Willink about “Extreme Ownership” to illustrate how not blaming others or finger-pointing can lift one’s own leadership and integrity and build a solid foundation for success. (Just click on the highlighted words.)
Wala pa gani isa ka semana halin sang tumimbu-ok ang bili sang Bitcoin sa “record high” nga $17,117, gulpi lang nagbaylo ang direksyon sang iya dalagan kag nagnubo ini sa $13,152 subong gid lamang nga Domingo sang hapon.
Kon isipon naton sa Philippine Peso, kapin 220,000 pesos ang ginpanaog sang bili sang Bitcoin sa sulod gid lamang sang apat o lima ka adlaw, bagay nga sigurado makapakulba sa mga utod naton nga nagtaya sang dalagko nga kantidad sa cryptocurrency nga ini.