Session 14: How A Banker Built His Dream Business, Fiorgelato

By Jerry | Leapreneur Insights

Feb 03

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A Glimpse of What You Will Learn in this Session:

1.) How Richie Cuna of Fiorgelato build his dream business

2.) Why you should be emotionally and financially ready when you take the leap of faith to be entrepreneur

3.) What is Fiorgelato’s 25-year business plan how you can emulate it

4.) Why you should immerse yourself in the company operations

5.) How you can make you employees stay with you for a long time

 

TRIVIA: What is the difference between gelato and ice cream? Which is more healthy and why?

Plus many, many, more…

 

ABOUT OUR GUEST

fiorgelato-richie-cunaTurning back from a very promising career and taking on an indefinite track may not be everybody’s cup of tea. But for Ricardo “Richie” Cuna, it meant real business.

From being a clerk, Richie climbed his way up the corporate ladder and eventually became a top executive in a bank. But the urge to become an entrepreneur emerge mid-way his banking career. And so in 1993, he started Milkin Corporation, the company behind the brand Maynila Ice Cream. He kept his job while managing his side business at the same time.

But prior to his banking stint, he has been working as a consultant, creating various business programs for various companies. His background in business development became a key to his 25-year program for his ice cream business.

 

Fiorgelato

In 1994, a concept from Milan, Italy was offered to Richie – it was Fiorgelato. He saw it as an opportunity to level up his career as ice cream maker, and so he pursued the brand. He invested his income from his job as a banker to acquire Fiorgelato and the machineries for gelato making.

Although Richie already had an experience in ice cream business, introducing the brand Fiorgelato to the market wasn’t easy for him. People at that time, were not so familiar with the term “gelato” (Italian for ice cream. And the name Fiorgelato itself, was hard to market since it was (somehow) difficult to pronounce.

 

Expansion and Maynila Revival

In 2003, Richie finally decided to take the leap and be full-time in Fiorgelato. He continued perfecting his gelato recipe, and even enrolled in several cooking schools to have a better understanding of his business.

Now, as his 25-year business plan comes to a close, Richie plans to go global. And as part of this initiative to take on the wider market, he brought back the 22-year old ice cream brand, Maynila Ice Cream. Its affordability caters to the untapped market of Fiorgelato, which will support the entire idea of its business expansion.

 

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