ENGINEER GREGORIO G. SANCHEZ, JR.
Lacto Bacillus Pafi Techno Resources Corp.
Innovation Entrepreneur 2005
Engr. Gregorio G. Sanchez just had to find a way to keep alive the hundreds of piglets in his livelihood program. A kitchen experiment resulted in a food supplement formula that fattened the piglets and eventually, became the foundation of a full-blown business.
Engr. Sanchez is a civil engineer whose early career was in the construction business. After returning from the US in 1983 following the assassination of Ninoy Aquino, he became a street parliamentarian. Engr. Sanchez was subsequently appointed as Board Member of the Province of Cebu in 1986, reappointed in 2003, and became Vice Governor in 2004. It was between his appointments to the Provincial Board when Engr. Sanchez developed Lactopafi Probiotic Bacteria. He was led to do research on lacto bacillus after his pig dispersal program failed because of the piglets’ malnutrition. He performed countless experiments with only pots, pans and a small tank for equipment. His persistence yielded a food supplement that would suppress bad bacteria in livestock.
Those who witnessed the positive effect on livestock urged Sanchez to produce a health drink for human consumption. He developed Lacto Pafi Probiotic Bacteria, currently among the superior probiotic bacillus strains in the world (probiotics are dietary supplements containing live bacteria taken orally to restore beneficial bacteria to the body). Those who took the concoction claim to have been healed from various ailments.
Lacto Pafi's reputation spread by word of mouth and through testimonies broadcast in local radio. The product was registered with the Bureau of Food and Drugs and Sanchez decided to manufacture it commercially. Engr. Sanchez also developed new products with the lactobacillus component such as soap, shampoo, toothpaste, and other personal care products.
Lacto Pafi products have reached Norway, France, Australia, New Zealand, Hong Kong, Japan, and the US. Engr. Sanchez is also breaking into the rest of the Southeast Asian region and China.
For his contributions to business and the community, he was awarded Most Outstanding Alumni of the University San Jose-Recoletos in 2003. In 2005, his product was cited as Most Outstanding Lactobacillus Health Drink and Best Pro-Biotic Supplement by the Philippine Marketing Excellence Award Group and the National Product Quality Excellence Awards Group, respectively. The product was approved in 2005 by the US Food and Drug Administration.
BRYAN C. TIU
Teriyaki Boy, Inc.
Young Entrepreneur 2005
Mr. Bryan Tiu grew up absorbing the entrepreneurial culture of Divisoria where his parents ran a textile business. Most of his father's clients were Japanese and his exposure to them led to his appreciation of Japanese culture.
As an aficionado of Japanese cuisine, Mr. Tiu saw a gap between Japanese fine dining and low-end Japanese restaurants. He saw this gap as a potential niche and was confident that he could provide good Japanese food without necessarily hurting the diners' pockets.
In 2001, Mr. Tiu established his first Japanese casual dining restaurant in Madison Square Greenhills. The restaurant was named Teriyaki Boy, introducing the image of an animated Japanese boy to appeal to a more relaxed target market. Teriyaki Boy started to attract adolescents and young working professionals. Since then, it has built a loyal following from the C and B markets. By 2005, Teriyaki Boy had grown into a chain of 10 restaurants in the Metro Manila area.
Teriyaki Boy's swift and steady growth prompted Mr. Tiu to consider a merger with a company that could ensure Teriyaki Boy's long-term presence in the industry. After a year of careful consideration, he signed a merger with the Lorenzo Group in late 2005. The...