Eric is at the helm of one of the country's largest players in the food and beverage scene. Here, he opens up about what it is like to balance family and business.
The daunting, yet sometimes paradoxical honour of rising to the challenge to take over the ropes of a family business is something that many a son or daughter face. The paradox continues on as this journey is one of privilege, and is yet extremely high pressure, with a lot at stake.
Many of the Philippines’ largest, more successful, thriving and growing businesses are family-owned and family-run. For that matter, there are countless massive global enterprises that are family-run, and proud of it. In fact, the legacy of a brand and its power can stem from the culture that is imbibed by those who manage it. The perspective, know-how and innate knowledge that comes from being born around an industry, surrounded by people passionate about a certain topic, makes you very much a part of that word. Some skills and a particular vision can take a lifetime to build, to mold or perfect. What one can learn from generations past is priceless as learning through experience is something truly eye-opening.
Through this interview we have gained a deeper understanding of the challenges and balance that is needed to drive one’s professional life forward after interviewing second and third generation family members who have decided to pursue and improve their family operations. Learn from FooDee Global Concepts' Chief Operating Officer, Eric Thomas Dee here:
What is FooDee Global Concepts?: The company has been in the food and beverage industry for around 30 years and now has over 16 concepts in its portfolio. The group oversees a multitude of cuisines and a variety of food concepts both from around the world, and homegrown too.
When did you know you were also passionate about the same industry as that of your family’s business? Why are you passionate about the industry you work in?
I started working at a very young age. I began as a dish washer in one of my dad’s restaurants. Since then I’ve worked in various restaurant related jobs, even in a McDonalds. When I was in college I worked as a waiter for extra cash and when I graduated I started managing restaurants. When I moved to Kuala Lumpur I handled a hotel until I came back to Manila, so I guess this industry was engrained in me at an early age but the love for it got deeper as I got older. I am passionate about the industry because I’ve been exposed to it pretty much since birth. I feel at home when I am at a restaurant, I feel comfortable when I am at a restaurant. It feels like second nature to me!
What legacy do you want create through your family business?
I hope that our group can continuously set trends and grow our business locally but also globally.
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