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Marvin Agustin takes us through his many sweet successes in the food industry.
Any day becomes brighter after talking to Marvin Agustin. Maybe it’s the way his eyes crinkle when he gives you a warm welcome, or the way he speaks fondly of things that make him high on life. His family, for instance, or his new primetime show. But a mere mention of any of his restaurants brings about a glow laden with satisfaction at how far he has gone. After all, this was the guy who was a Shakey’s mascot more than a decade ago. Text by Jillian Q. Gatcheco. Photos by Mitch S. Mauricio. His philosophy After working at Shakey’s, Marvin became a family service representative at ACA Video and eventually transferred to Tia Maria’s, a Mexican restaurant. This is one of the reasons why Mexican food will always be close to his heart. “Kaya nga when I got the chance to go to Mexico about six years ago, I grabbed that opportunity,” he says. “I was in California then, and you just have to cross the border, di ba? I did, and I went to Rosalita’s [Tex-Mex grill] in Tijuana. I haven’t been to Cancun yet, but I would love to [visit].” At Tia Maria’s, Marvin proved the he could do all sorts of jobs — be it serving customers, bartending, cleaning the restrooms, or taking charge of the cashier register. “I believe in the philosophy that you really have to enjoy life; you go to work with a happy heart, with a positive perspective,” he imparts. He entered show business at 17 years old and sealed an endorsement deal with Mister Donut, which paid him with two franchises of the store. With his savings, he and his sisters invested in “Ricecapades,” a cart-type business that sells flavored rice. At this point, Marvin probably knew that the only direction to go was forward. “Di ba yun ang sabi nila—you really have to love what you’re doing for you to be able to succeed with the venture that you’re going into. It has to be something that’s really close to your heart, and in my case, close to my stomach, which is food—restaurants.” When a friend [Dennis Gan] offered him to invest in Oyster Boy, he grabbed the opportunity. But there was something missing. A great partnership “Later on, there was this urge of starting your own concept. And that was Sumo Sam.” Sumo Sam is located in Shangrila Mall and is Marvin’s original concept together with two close friends, Ricky Laudico [who is also his best friend], and Raymond Magdaluyo [of the Red Crab and Crustasia food chains]. “I’m a frequent customer of [Shangrila mall]—I work out there, I do my groceries there, I shop sometimes there. And what is lacking in that mall is a good Japanese restaurant. Kasi kunwari, kaming family, we have to go to the hotel pa, e if we’re going to watch a movie, sayang naman kung lalakad ka pa. So sabi ko, why not a Japanese restaurant? So when Ricky, Raymond, and I presented, ayun, nag-click agad!” Sumo Sam opened in December 2005, and according to Marvin, everything has been running smoothly since then. His secret? “Magkakaibigan kaming tatlo. Importante rin yung energy of the partnership, e. Sabi ko nga dati, the chemistry of the partners [ang] nagse-set ng energy ng business. We’re all energetic, we’re all passionate, we love what we’re doing. So I think doon ko din maa-attribute yung success of our restaurant, because of the great partnership that we have.” With his great working relationship with Ricky and Raymond, it’s not a surprise that three other food businesses followed: Café Ten Titas, Smairu, and the most recent, John & Yoko. Perks and joys Marvin admits that being an artista helps a lot in his business negotiations and promotions. He shares his experience with a fan from Pampanga who frequents Sumo Sam in Shangrila. “Bumibisita siya lagi to leave a message. One time, sakto, when I went there, it was her birthday. Tuwang-tuwa siya, kasama niya buong family niya. Coincidence lang [talaga]. We [also] have balikbayans [who make it a point to visit] Sumo Sam, Café Ten Titas, or [any of the restaurants]. Kahit hindi nila ako makita, basta [they’re just gonna take a] picture of the restaurant, masaya na sila. I get emails like that na sayang, hindi ko lahat napupuntahan.” If there’s one thing that Marvin learned in the business, it’s to never fear anything. He stresses, “Lahat ng tao takot. Lahat ng tao may kaba. But what sets some people apart is bravery nila. And yung passion with what they’re doing.” He compares managing a business to taking care of a baby. “Yung baby, hindi all the time na nakatawa, nakikipaglaro sa’yo. There would be times na nagloloko yan, iiyak yan. But if you love that baby, kaya mong patawanin ulit, e. So it’s like running the business. It’s a commitment.” He adds, “Mayroon nga kaming sinasabi ng mga partners ko—one time talagang inisip namin, we’re running the business as if money doesn’t exist! [But we do it] for [us] to be at [our] best talaga. Parang, yung success namin, yung fulfillment namin, is to see the satisfaction of the guests having their special occasions in our restaurants—birthdays, anniversaries. Yun yung satisfaction at fulfillment sa amin. They’re not just having dinner or lunch; it’s a special moment of their lives.” Wish you could get your hands on one of Marvin’s recipes? Now you can! Watch out for iGMA’s food web site. We’re giving you a BIG serving of the two things you love most —celebrities and FOOD! Go ahead, indulge. More about Marvin’s businesses: Marvin’s world Marvin settles down Celebrity entrepreneurs Have you visited any of Marvin’s restos? Talk about your experience in his iGMA Forum thread!