{\an2}- Hey, I'm Amanda Brinkman and
I'm the Chief Brand Officer
{\an2}at Deluxe and the host of the
show you're about to watch.
{\an2}Deluxe started doing this series
{\an2}because we love small businesses.
{\an2}It's not just that they create jobs,
{\an2}we believe they have the power
to bring people together.
{\an2}And we wanted to use what we do at Deluxe
{\an2}to help them succeed.
{\an2}Our hope has always been that
entrepreneurs can watch a show
{\an2}and learn something that helps them.
{\an2}But, the episodes are
only a half hour long
{\an2}and we can't always show you
every step of the process.
{\an2}So if you want to learn a little more,
{\an2}come check us out at
deluxe.com/revolution.
{\an2}Your town doesn't have to win
the half a million make over
{\an2}for the Deluxe team to
work with your business.
{\an2}What we do in the show,
is what we do all the time
{\an2}for five and a half million
businesses across the country.
{\an2}We just don't always bring cameras.
{\an2}So remember to shop
local and enjoy the show.
{\an2}(slow relaxing music)
{\an2}- All right, we're about
to go in and surprise
{\an2}Whilma and her family from
Wilma's Filipino Restaurant.
{\an2}They came to this country with nothing
{\an2}and have built this incredible restaurant
{\an2}and they don't know where here.
{\an2}- This is gonna be fun.
{\an2}- Congratulations
- Whoa, Yeah!
{\an2}- Ina said you will be
coming, that means I won?
{\an2}- You did, you did, you're
one of the businesses.
{\an2}- [Ty] Yeah.
{\an2}- [Narrator] Small towns
across the country are fighting
{\an2}for their survival with the
odds stacked against them.
{\an2}But what happens if we join that fight?
{\an2}If we dedicate a little
money, a lot of experience
{\an2}and thousands of hours of
work into one small town,
{\an2}focusing on the businesses
{\an2}at the heart of their main street.
{\an2}What started as an idea,
became a national movement.
{\an2}With over 30,000 towns nominated
for the $500,000 makeover
{\an2}and more than a million
votes cast for the winner.
{\an2}- [Announcer] Hello
Searcy (crowd screaming)
{\an2}- [Narrator] In it's fourth season,
{\an2}the small business revolution
{\an2}is headed south to Searcy, Arkansas.
{\an2}And a new town, in a new region,
{\an2}will present a fresh set
of challenges to tackle.
{\an2}Both for the small businesses
{\an2}and for the community as a whole.
{\an2}So Amanda Brinkman and her team
{\an2}of marketing experts at
Deluxe are going to work.
{\an2}And they're not alone.
{\an2}Renovation expert and cohost
Ty Pennington will be working
{\an2}with the team to rehabilitate
the towns buildings.
{\an2}While a whole cast of experts
{\an2}help rehabilitate it's businesses.
{\an2}Every episode will be working
with a new small business
{\an2}to see if we can change the odds.
{\an2}If, together, we can start a revolution.
{\an2}(pan crackling)
{\an2}- As Filipinos, we like to share food.
{\an2}When you come to the Philippines,
{\an2}the first thing they're gonna
ask you is (foreign language).
{\an2}It means "Did you eat already?"
{\an2}Back home in the Philippines,
{\an2}we would always eat with a lot of people.
{\an2}We always eat like family.
{\an2}We always make them feel welcome.
{\an2}When I think of my mom, she
cooks her food out of love.
{\an2}She cooks it from her heart.
{\an2}- I have a knowledge of
cooking because maybe I got it
{\an2}from my father because he was a good cook.
{\an2}Some of my dishes here, I
got the recipe from him.
{\an2}We come over to America in 2004.
{\an2}We came here to help the
children have a better education.
{\an2}To have a better future.
{\an2}We left everything behind.
{\an2}Just think of, we have four
kids and then and then you don't
{\an2}have jobs, my husband don't have job also.
{\an2}- When we moved here, for
me it was a culture shock.
{\an2}I did not see any Filipinos,
it was really hard to
{\an2}make friends with people because
they're different from you.
{\an2}- I cannot get a good job because
{\an2}I finish my college in the Philippines,
{\an2}they could not accept my degree here.
{\an2}I learned that in Walmart, I
worked there almost five years.
{\an2}- [Patricia] My parents
had to work their butt off
{\an2}for a long time.
{\an2}- [Whilma] I opened
this restaurant in 2009
{\an2}to earn something to support my family.
{\an2}I have a strong feeling that I can do it.
{\an2}- Not many people in Searcy
knew about Filipino food.
{\an2}They thought it was Mexican food.
{\an2}- I think it's just being able
{\an2}to step outside that comfort
zone that we have around us.
{\an2}I have friends from Little
Rock that have driven here
{\an2}to meet me for lunch, to try
{\an2}the Filipino Restaurant
in Searcy, Arkansas.
{\an2}- Customers will tell her that
she's the best cook in town.
{\an2}She serves really good food,
{\an2}there's no other place
you can get that here.
{\an2}- We just haven't stopped coming.
{\an2}It's like been a constant
in our lives (laughing)
{\an2}we come here often.
{\an2}- My customers, when they
telling me that my food is good,
{\an2}makes me happy and my children
are also working hard.
{\an2}- I wait tables a lot (laugh)
{\an2}Sometimes my dad helps in the morning,
{\an2}and then he has to go to work.
{\an2}My siblings, they have other jobs as well.
{\an2}During the weekends they help out my mom
{\an2}as much as they can.
{\an2}- We know everyone by
name, they know us by name.
{\an2}I feel like this is her home,
{\an2}so she wants everyone to feel welcome here
{\an2}because that's who she is.
{\an2}- [Rafael] So is Jack comin to help us?
{\an2}- No he is sick.
{\an2}- My mom loves her restaurant,
but she's stuck here,
{\an2}she can't take vacations.
{\an2}She's the only cook.
{\an2}- I come here at 9 o'clock and
then go home at 9 o'clock too
{\an2}I cook, prepare everything.
{\an2}- When it gets super busy,
it gets pretty hectic
{\an2}because it's hard to take
care of everyone all at once.
{\an2}- There aren't season
that the business is good
{\an2}so you earn.
{\an2}But we have a lot of students,
so during summer vacation,
{\an2}income wise, I don't get much.
{\an2}Before the small business revolution came,
{\an2}I was really thinking
of closing the business.
{\an2}I really love this restaurant.
{\an2}I like the business to stay.
{\an2}- I tell everyone about it
{\an2}because I want everyone to keep coming
{\an2}Just adds so much more depth
and richness to the town.
{\an2}One stereotype you often
hear about small towns,
{\an2}is that it's hard to find good food.
{\an2}Particularly ethnic cuisine.
{\an2}Whilma's is helping Searcy
disprove that misperception.
{\an2}So we have to help her, get
more people into the restaurant.
{\an2}Ambiance is going to
be a big piece of that.
{\an2}So Ty and I are stopping in
to take a look at the space.
{\an2}- This is the moment that
is sort of my favorite,
{\an2}which is, you're gonna show us around.
{\an2}Things that you could use
a little improvement on.
{\an2}- Oh you know my, my number
one wish is my carpet.
{\an2}- Yup, is this typical Filipino culture?
{\an2}- [Whilma] No, it's like
a picnic table (laughing).
{\an2}- [Amanda] But these are easy to clean
{\an2}so I get why they're there.
{\an2}- I think the dining
experience can change a lot.
{\an2}In many ways, not only lighting,
but also texture, color.
{\an2}I think there could
definitely be more elements
{\an2}that make you feel like you're
in a Filipino restaurant
{\an2}than you're sort of picking up right now.
{\an2}So why don't you show
us how it's all done.
{\an2}- [Whilma] We have cooked
Lumpia for you guys
{\an2}- [Amanda] Ooh.
- [Ty] Ooh.
{\an2}- But you guys have to cut them.
{\an2}- [Amanda] Okay, I'm on it.
{\an2}- [Patricia] So how we cut our Lumpias
{\an2}are we cut 'em slanted.
{\an2}- [Amanda] And how many go to a plate?
{\an2}- So there's five whole spring rolls,
{\an2}but if you cut them into
three's, it's fifteen pieces.
{\an2}[Amanda] Okay.
{\an2}Now that there was math.
{\an2}Here let me try.
{\an2}- [Ty] Nice, in the carpentry
world we call that a miter.
{\an2}- [Amanda] All right you wanna try?
{\an2}- [Ty] Sure, it's not that easy,
because it's disintegrating
{\an2}on the other end, so we're
picking a different one.
{\an2}- Well I made it look easy.
{\an2}- [Ty] Now when do we get to try them?
{\an2}- No you can try them.
{\an2}In the sauce, you'll like that.
{\an2}- Little bit of both.
{\an2}- Mm mmm
{\an2}- You like it?
{\an2}- It's so good.
{\an2}That is good.
- [Ty] That is delicious.
{\an2}Wow that is really good.
{\an2}- So we now have first hand
evidence that Wilma's food
{\an2}is, in fact, amazing,
{\an2}but the restaurant is still struggling.
{\an2}So we're bringing in an expert.
{\an2}Who's got a track record
both as an amazing chef
{\an2}and as an accomplished restaurateur.
{\an2}In Kim's third restaurant, Young Joni,
{\an2}just won the James Beard
award for culinary excellence.
{\an2}- And when I travel, I actually
find that some of the best
{\an2}restaurants are located tucked
away in little strip malls
{\an2}like this so you know, I think
she could be another one.
{\an2}- Oh you're gonna love her.
{\an2}- Hi (laughing)
{\an2}- Hello
{\an2}Look who I brought, Ann Kim.
{\an2}- Hi
- How are you?
{\an2}- Hi I'm Patricia.
{\an2}- [Ann] Hi, nice to meet you.
{\an2}- I am Rafael.
{\an2}- [Ann] Rafael.
{\an2}- Come in.
{\an2}- So this is the restaurant.
{\an2}- [Patricia] It's a pretty small area.
{\an2}- [Rafael] And then over
here is the kitchen area.
{\an2}- Ya, this is my stove
and this is my grill.
{\an2}- [Ann] And this is
just you in the kitchen,
{\an2}most days, just you?
- [Whilma] Yeah.
{\an2}- [Ann] And then you do all of your prep
{\an2}in this kitchen too?
- [Whilma] yeah
{\an2}- [Ann] Just yourself?
{\an2}- [Whilma] Yeah.
{\an2}- [Ann] So one refrigerator
and two freezers.
{\an2}'Cause these don't look like commercial.
{\an2}- [Whilma] It's not commercial.
{\an2}- [Ann] Yeah, I think
there's some things we can do
{\an2}to the kitchen so it's
more efficient for you.
{\an2}So why don't we go back to the restaurant
{\an2}and talk about some of
these things then okay?
{\an2}- So you've been open ten years now,
{\an2}what do you think has been
your secret to success
{\an2}staying open so long.
{\an2}- Customers said they like my cooking.
{\an2}Maybe that's why it lasted this long.
{\an2}- Not maybe, I think that's why.
{\an2}Cause the food is good.
{\an2}- Our biggest challenge and her struggle
{\an2}is that she doesn't have
{\an2}workers.
- [Whilma] Workers.
{\an2}- She'll text me sometimes,
hey I'm closing today.
{\an2}And I'll say why, cause I
don't have a worker today.
{\an2}- Are you open to another chef?
{\an2}- As long as she or he can
get my style of my cooking.
{\an2}- As long as they can get it right?
{\an2}- The hardest part for me, was letting go.
{\an2}And hiring other people,
hiring other chefs,
{\an2}hiring other servers
so you can get a break.
{\an2}- Sorry, is it a cash flow issue
{\an2}to not bring on more servers
{\an2}or just reliability of staffing?
{\an2}- Because I can't afford to pay.
{\an2}- So we want to make sure
that we have a plan for
{\an2}bringing in the kind of revenue
{\an2}this restaurant would be
capable of here in Searcy.
{\an2}- But I think we have to first
work on looking at the menu.
{\an2}So you can actually have,
not only more sales,
{\an2}but more profitability.
{\an2}Find ways where it is a little simpler.
{\an2}What are maybe the 10 most popular things.
{\an2}- [Whlma] This one is the...
{\an2}- The Lemon Pork?
{\an2}- [Whilma] Lemon Pork.
{\an2}I copied my father's recipe on that.
{\an2}- Oh really?
{\an2}What's your dad's name?
{\an2}- Brotatio.
{\an2}- Instead of Lemon Pork, you
should call this Brotatios.
{\an2}Seriously.
{\an2}And then there's a story.
{\an2}And you can tell that
story through your food.
{\an2}Your beautiful menu.
{\an2}- What percentage of your
business comes from the students.
{\an2}Cause they're not in school the full year?
{\an2}- 70%
{\an2}- 70%
{\an2}- That's significant.
{\an2}You're customer base is very seasonal
{\an2}because of the students.
{\an2}We wanna even that out.
{\an2}How do you think people are hearing
{\an2}about this great restaurant?
{\an2}- I think
- By word of mouth
{\an2}- By word of mouth and also on Facebook
{\an2}- Online.
{\an2}- We just wanna blow that all
out online and in social media
{\an2}and make it this cultural experience.
{\an2}Is there something called Kamayan?
{\an2}- Kamayan
{\an2}- Am I understanding it correctly,
{\an2}that it's all of the food
in the middle of the table,
{\an2}and everyone sits together
- [Ann] On a banana leaf.
{\an2}- And eats with their hands
{\an2}and has a sense of community
through the experience.
{\an2}I think that could be a
really fun thing to try.
{\an2}- Cause that's such a unique way to eat.
{\an2}- People are gonna talk about it,
{\an2}they're gonna post about
it on social media.
{\an2}We just want to put you on the
radar of more and more people
{\an2}so you're not so reliant
on one customer source
{\an2}for your business.
{\an2}- I mean there's just so
many small things we can do
{\an2}to make a really big impact.
{\an2}- All you said is right,
{\an2}I've try get this to increase
our profit, isn't it?
{\an2}If I have a cook
{\an2}- [Ann] Mm hmm.
{\an2}- and I will just be managing here.
{\an2}And then at least I can think of more
{\an2}things, better for the restaurant.
{\an2}- Yeah, there's no reason why
{\an2}this can't be a destination restaurant.
{\an2}Whilma could put Searcy Arkansas
{\an2}on the map with her restaurant.
{\an2}It's important to me,
I want you to succeed.
{\an2}Because your story reminds me
a lot of my family's story.
{\an2}They felt like if we came to
America, anything was possible.
{\an2}And you opened up your own business.
{\an2}A lot of people in America don't
do that because it's scary.
{\an2}I almost didn't do it
because I was scared.
{\an2}- You know, she deserves it, you it sis.
{\an2}You work so hard all the time
and I know she works so hard.
{\an2}They're breaking their backs,
{\an2}they're doin' the manual labor work
{\an2}and I'm the one just sitting
in an office, typing away.
{\an2}And then, I don't want to just sit around.
{\an2}I wanna go help them (voice cracking).
{\an2}- You already have everything.
{\an2}You have children that love you.
{\an2}Your kids care, you care deeply.
{\an2}I care now, deeply, I'm invested.
{\an2}I think people here in Searcy
Arkansas should eat this food.
{\an2}We're gonna make this happen.
{\an2}- Thank you.
{\an2}- It's hard to imagine an entrepreneur,
{\an2}who has earned Deluxe's
help more than Wilma has.
{\an2}And we're going to be looking at
{\an2}every aspect of the business.
{\an2}We're bringing the Frogoso
family to Minneapolis
{\an2}to tackle everything from
marketing, to menu, to finances.
{\an2}While Ty, and the team at Deluxe
{\an2}renovate her restaurant back in Searcy.
{\an2}- Now I'm ready for it,
we will be successful
{\an2}and this will make the restaurant stable.
{\an2}- [Amanda] Everybody's bogged in,
{\an2}but we do have a budget to think about.
{\an2}$25,000 to put into
equipment and renovations.
{\an2}So our first task, is figuring out
{\an2}where Deluxe's dollars
will stretch the furthest.
{\an2}I think what's interesting
here is we have got both
{\an2}front of house as well
as back of house things
{\an2}that we can help them with.
{\an2}- That place is right for
visual transformation.
{\an2}Whatever dollars we can squeeze
into just paint and a mural
{\an2}I think it's worth it.
{\an2}- So we're thinking by the front doors.
{\an2}Some kind of wicker lattice
so when people are waiting
{\an2}for to go orders, plus
it brings in more of...
{\an2}- The natural woven.
{\an2}That would be fantastic.
- Yes.
{\an2}That will really play into
the marketing as well.
{\an2}So I think we're not only going to
{\an2}want to bring that to life in
how we tell their story online
{\an2}and their American dream
that has come to fruition,
{\an2}but also is gonna make a huge difference
{\an2}for bringing people in from
even outside of Searcy.
{\an2}Then Whilma and Patricia and
Carlos are going to be coming
{\an2}to see Young Joni, which is incredible.
{\an2}What are you excited to show them?
{\an2}- The menu.
{\an2}And then I also wanna
show her how to delegate
{\an2}so you can focus on things.
{\an2}She can't do it all alone.
{\an2}And I want her to also enjoy her life.
{\an2}- We're looking at it from all the angles.
{\an2}So I think it's really going to be awesome
{\an2}to see how high this level hits.
{\an2}- Gosh, I sure hope we
can help her figure out
{\an2}how to, not just work
less, but be less stressed.
{\an2}What shocks me about Whilma
is that she has existed
{\an2}this long, without having
her business online.
{\an2}Yes she has a Facebook page
that she posts to occasionally.
{\an2}Sure she's got a small listing on Google.
{\an2}But she has no website.
{\an2}She's on trip advisor,
include our new website
{\an2}that we're building, that would be great.
{\an2}How can we help her through
friending and marketing
{\an2}to actually turn her
restaurant into something
{\an2}that she loves even more.
{\an2}The other thing that we talked
{\an2}about doing with them was magnets.
{\an2}Especially since they do so much take out.
{\an2}- From take out bags to website.
{\an2}Everything we create for Whilma
has to be visually cohesive.
{\an2}And that vision has to come from her.
{\an2}So we're bringing Whilma
into the creative lab
{\an2}to talk design,
{\an2}And we're going to meet
{\an2}one of her other wonderful kids, Carlos.
{\an2}- So I did two different mood boards.
{\an2}So this one is more yellow forward.
{\an2}We got family photos,
{\an2}we got beachy vibes and stuff like that.
{\an2}The next board a little
bit more green forward.
{\an2}More like lagoonish vibes.
{\an2}- [Whilma] I like that one.
{\an2}- [Amanda] The second one?
{\an2}- [Whilma] It's more lively.
{\an2}- Should we look at the logo?
{\an2}- We really wanna hone in on
Whilma, the star of the show.
{\an2}We pulled together a few
different concepts here for you.
{\an2}- The one with the raise,
{\an2}it reminds you of the Filipino flag.
{\an2}- [Amanda] You want this one?
{\an2}- [Whilma] Yeah.
{\an2}- [Amanda] All right,
one logo comin right up.
{\an2}I love it.
{\an2}Speakin of great places to put your logo.
{\an2}- I mean there's easy
ways to make your brand
{\an2}come to life with packaging.
{\an2}We have a bag that will fit
the styrofoam perfectly.
{\an2}So you just slide it in.
{\an2}- I like it cause the plastic bag,
{\an2}you use your finger to open
it, and it takes a while.
{\an2}- College students go on campus,
{\an2}they walk around campus and it's Whilma's.
{\an2}- This just really brings your name,
{\an2}and what it is front and center.
{\an2}Are you comfortable playing
that kind of a role?
{\an2}- My name's so prominent.
{\an2}- [Amanda] Yes, very prominent.
{\an2}- [Whilma] I don't like to be well known.
{\an2}(laughing)
{\an2}- [Man] Too late for that.
{\an2}- Well then you probably
shouldn't have applied
{\an2}to be on a TV show.
{\an2}But you'll live with it right?
(everyone laughing)
{\an2}- Whilma is a bit of a
reluctant spokesperson
{\an2}but it doesn't mean she's not a good one.
{\an2}And she headed across town
to meet back up with Ann.
{\an2}A restaurateur who's built her brand
{\an2}by marrying delicious food
with a beautiful story.
{\an2}- Welcome to Minneapolis,
welcome to my restaurant.
{\an2}So as you can see, I wanted
the restaurant to feel like
{\an2}you were coming to my home.
{\an2}And this restaurant
really is to honor my mom.
{\an2}- It's really inspiring actually.
{\an2}- I like it.
{\an2}So how can you enable her to
do the same thing you're doing?
{\an2}- People like Ian, that guy,
he's my Chef, he manages.
{\an2}You do need at least one
person that you really
{\an2}trust in the kitchen to help you cook.
{\an2}- Okay, I will try that (laughing)
{\an2}It's a learning process to me.
{\an2}I like to adopt it and
apply it to the restaurant.
{\an2}I have to give my trust.
{\an2}- This is the prep kitchen.
{\an2}This team here, I couldn't
do this without them.
{\an2}If we didn't have the prep,
we can't open for service.
{\an2}She can't just rely on her kids,
{\an2}because obviously they have
different jobs and lives.
{\an2}And she needs to find some
people that can support her
{\an2}and partner with her in this.
{\an2}When I looked at your
menu, your menu is so big,
{\an2}people don't know where to look.
{\an2}You have three different sizes
regular, double, family size.
{\an2}It might be too much.
{\an2}I would encourage you to narrow
it down to just one option.
{\an2}And if people want more,
they can order more.
{\an2}So not only did we make
this a better experience
{\an2}for our guest, but ultimately,
it also pays off for you
{\an2}because you're going to
end up with a bigger ticket
{\an2}and you'll be more profitable in the end.
{\an2}- It's amazing how seemingly small things,
{\an2}like menu layout, can improve
a restaurants bottom line.
{\an2}But we're also a little
worried about Whilma's pricing.
{\an2}And from what we've seen in the books,
{\an2}the restaurant is breaking even at best.
{\an2}We're sitting down with one
of Deluxe's financial gurus,
{\an2}Damon Fieldgate, for our
conversation that entrepreneurs
{\an2}often dread, but almost
always need to have.
{\an2}The numbers.
{\an2}- Your margines just aren't good enough.
{\an2}So, our costs of goods are too high,
{\an2}or we're not charging enough
{\an2}for the end product to the customer.
{\an2}Do you think you're reasonably priced?
{\an2}Do you think you're too low?
{\an2}- I think my prices are reasonable.
{\an2}- Well they're not, cause
you're not making money.
{\an2}- Maybe after this, because of
the small business revolution
{\an2}we'll getting profit already.
{\an2}- You're definitely going
to get more business,
{\an2}but with that increase in
business, which is well deserved,
{\an2}we don't want to just increase
{\an2}how many people are coming in and eating
{\an2}if it still costs you
the same amount of money
{\an2}to make that food and then
we'll never really get ahead.
{\an2}- The thing is also, her
portions, her dinner portions,
{\an2}people can't really eat all
of it cause it's so big.
{\an2}- How much of that dish do you
think you're throwing away?
{\an2}- Sometimes half of the dish.
{\an2}- Wow.
{\an2}- She's always complaining with me,
{\an2}"Oh you're making too much mom."
{\an2}- Especially the rice noodles.
{\an2}- Well because that's how she thinks
{\an2}people are going to eat.
{\an2}She wants to give them enough
food so they don't get hungry,
{\an2}they're college students, they need food.
{\an2}- It comes from a wonderful place.
{\an2}It's your mom instinct.
{\an2}It's your Filipino cultural hospitality.
{\an2}But that generosity is costing you money
{\an2}and it means that you aren't making money.
{\an2}- So you could have smaller
portions for a lunch serve
{\an2}and then add three or four
dollars to the price for dinner.
{\an2}- I don't know, increasing
it, I don't know.
{\an2}- Right now it is costing you
money to run your restaurant.
{\an2}Rather than you making money.
{\an2}You're not running a food shelf,
{\an2}so right now you're giving
away a lot of this food.
{\an2}- Exactly, exactly.
{\an2}Can you continue in this environment,
{\an2}with all the hard work that you do,
{\an2}and at the end of the year make no money?
{\an2}- No, no.
{\an2}- We need to change something.
{\an2}- Numbers will speak for itself right?
{\an2}- They absolutely do.
{\an2}This is kind of a bit of a wake up call.
{\an2}I think that the community
would accept you saying
{\an2}"we've got to reduce our costs,
{\an2}but we want to stay in business
to continue to serve you."
{\an2}I think that's a very reasonable position
{\an2}for a small business to be in.
{\an2}Stop being so nice (laughing)
{\an2}- We're hoping to improve
Whilma's financial health
{\an2}exponentially by increasing margines
{\an2}and by bringing people
into the restaurant.
{\an2}So after all the marketing
and operational changes,
{\an2}we're coming back to where we started,
{\an2}making Whilma's restaurant
a place customers
{\an2}really want to be.
{\an2}- Doing cosmetic changes is
what I've been doing for years.
{\an2}This is one of those things that I know
{\an2}we can do really well
{\an2}because we've got experience,
{\an2}just like Whilma has
experience in the kitchen.
{\an2}What's the one basic tip
you can give any body
{\an2}who wants their business to succeed.
{\an2}- You gotta be able to find them.
{\an2}- Boom.
{\an2}- Giving them a good
sign out front that pops,
{\an2}that's step one.
{\an2}- [Ty] A new sign is a must.
{\an2}- Well I think we could
do some window clings,
{\an2}maybe some wood flooring that
looks a little more inviting.
{\an2}- So it's clear they need new tables.
{\an2}- Yeah, Cody from ARganic
allowed us to work with him
{\an2}to build some of these tables.
{\an2}- But I think the kitchen is
really Whilma's sweet spot.
{\an2}That's where we need to
give her some love as well.
{\an2}- Deluxe can get her a commercial
fridge, commercial freezer
{\an2}get her a boiler, things
that will help her
{\an2}just expedite the food quicker.
{\an2}Make her life easier.
{\an2}- [Ty] Bring it to the professional level.
{\an2}- Right exactly.
{\an2}- I think what I look forward to most
{\an2}is Whilma realizing that
the dream she's always had
{\an2}really is possibly coming true.
{\an2}- [Amanda] Everyone that's
worked on this project
{\an2}feels so connected to
Whilma and her family.
{\an2}- [Woman] Oh my gosh, I love the photos.
{\an2}Let's just treat it like
a family photo album.
{\an2}- [Amanda] And as the marketing
and construction teams
{\an2}finish their overhaul,
we're headed back to Searcy.
{\an2}With all the renovations happening,
{\an2}Whilma's has been closed for a few days.
{\an2}And since the restaurant
couldn't operate anyway,
{\an2}we've asked the whole
Frogoso family to stay away.
{\an2}Partially because they deserve a vacation.
{\an2}And partially because we
want her new restaurant
{\an2}to be a surprise.
{\an2}- Are you nervous?
{\an2}- A little?
{\an2}(everyone laughing)
{\an2}- Look at the color
{\an2}- Yeah, just reading the Kumain Ka Na Ba
{\an2}is a Filipino words, they will say,
{\an2}ooh this is a Filipino Restaurant really.
{\an2}- [Amanda] I love that.
{\an2}K are you ready?
{\an2}- Okay
- Deep breath.
{\an2}- Everybody, all right let's do it.
{\an2}(door bell rings)
{\an2}- Wow.
{\an2}- [Patricia] This is amazing.
{\an2}- Looks great.
{\an2}- I'm so surprised.
- It looks great mom.
{\an2}- So cool.
{\an2}- Oh look at the tables and chairs.
{\an2}- [Carlos] The floor.
{\an2}- [Whilma] Oh yeah.
{\an2}- [Amanda] That's right,
I even forgot it was hear.
{\an2}This is awesome.
{\an2}- [Carlos] I love it.
{\an2}- I like my restaurant now.
{\an2}This is all my dream (crying)
{\an2}thank you Deluxe company.
{\an2}This is a life changing experience for us.
{\an2}I learned a lot from the
Small Business Revolution.
{\an2}Now maybe we can make the
business grow and be successful.
{\an2}- I'm so excited to show you
{\an2}some of the new marketing materials.
{\an2}But one of the things we didn't address
{\an2}is that you have almost an
entirely new kitchen in the back.
{\an2}- [Whilma] Yeah, they are all new.
{\an2}- [Ann] And I think having
commercial equipment
{\an2}is going to help you with efficiency
{\an2}and I also heard that you
hired somebody to help you.
{\an2}- [Whilma] Yeah, I have already.
{\an2}- [Ann] So key because that's
gonna let you focus on other
{\an2}things and take some time off
to be with your family too.
{\an2}- Thank you.
{\an2}- So, are you ready to see
{\an2}how this all looks when
it's put on a website?
{\an2}- Okay.
{\an2}- [Ann] Close your eyes.
{\an2}(laughing)
{\an2}- [Amanda] Okay.
{\an2}- The pictures of the food,
it's tasty (laughing).
{\an2}- [Amanda] So you didn't
have a website before,
{\an2}so we wanna use your website
to truly tell your story.
{\an2}Right away we wanna see
Whilma in the kitchen.
{\an2}We wanna hear the story of your family.
{\an2}When you see it written
out and when you see
{\an2}this beautiful life that
you've created for your family.
{\an2}For a business like Whilma's,
a website can not only show
{\an2}what makes them unique, but
it can also educate customers
{\an2}on a product they may be
encountering for the first time.
{\an2}You're helping break down
a little bit of the barrier
{\an2}and intimidation about
trying something new.
{\an2}And so we're so glad that you're
{\an2}going to be offering Kamayan dinners.
{\an2}We wanna explain to our customers
{\an2}how they can engage with you about perhaps
{\an2}setting one of those up.
{\an2}So here is your menu page.
{\an2}Some restaurants will
put their menu as a PDF
{\an2}the problem with that is a
search engine can't crawl a PDF.
{\an2}Search ranking always has
to be a top consideration
{\an2}in website design.
{\an2}I'm presenting the menu as web based text
{\an2}that Google can read, rather than a PDF
{\an2}that just was treated like an image.
{\an2}When we have the restaurant
pops up more often
{\an2}when people are looking for where to eat.
{\an2}And Whilma's new online presence
{\an2}will also serve a more basic function.
{\an2}Telling people where, when and
how to find the restaurant.
{\an2}In the fewest steps possible.
{\an2}It has a clickable address,
that's really important.
{\an2}We've all probably experienced that,
{\an2}where you're like, I have to copy
{\an2}and paste it into a map app.
{\an2}We want them to go right
through the Whilma's,
{\an2}through the branding of a
site, and the navigation
{\an2}and the way it laid out,
{\an2}we're giving them a feeling of
{\an2}what they can expect when their here.
{\an2}- Having the help of building the website,
{\an2}coming up with the menu, of
what kind of specials we have.
{\an2}It's all on the website.
{\an2}We've never had that.
{\an2}- Okay so are you ready
to see your new menu?
{\an2}- [Together] Yes.
{\an2}- Wow.
{\an2}- When I look at this, it's
really clear, its concise,
{\an2}it's not overwhelming,
there's not so many things.
{\an2}And I also really love that the prices
{\an2}it's just for that size
{\an2}because ultimately you
want to make a profit
{\an2}so you can continue to
be vibrant and thriving
{\an2}here at the restaurant.
{\an2}- This feels better
{\an2}it's easier to understand.
{\an2}- It's simple.
{\an2}- And the desert menu, this
was really really smart
{\an2}to have this separate.
{\an2}In my restaurant, what we
found was nine out of ten,
{\an2}they'll be like "Yes,
we're gonna have dessert".
{\an2}- Ann's right, it creates
another selling opportunity.
{\an2}We wanna again, just try to
find revenue opportunities.
{\an2}- So then the back of the menu,
{\an2}this is where we wanna
make sure we tell the story
{\an2}behind your restaurant.
{\an2}The family behind it, the inspiration.
{\an2}- The real deal menu, right?
{\an2}- It's in line with your brand.
{\an2}So everything that Amanda
showed you in the website,
{\an2}it's all connected.
{\an2}- Connected is exactly the
right way to think about it.
{\an2}Brand continuity, from design,
{\an2}to social media tone is critical.
{\an2}Look at this apron that we've made you.
{\an2}The chef with your new logo on there.
{\an2}Customer's form an impression so quickly.
{\an2}Is this brand high end?
{\an2}Is it friendly?
{\an2}Is it professional?
{\an2}Every interaction they
have with the brand,
{\an2}needs to tell them exactly
what the business owners
{\an2}want them to know.
{\an2}They're gonna get home, they're
going to wanna take pictures
{\an2}of this food and you
get your brand in there.
{\an2}- Wherever you can leave
images of Whilma, right?
{\an2}- Yeah yeah.
{\an2}- So I wanna talk about these posters.
{\an2}With Whilma's start on the rise amongst
{\an2}the Searcy college crowd,
{\an2}we're using good old
fashioned print marketing
{\an2}to keep her trending in
dorm rooms around town.
{\an2}- In fact, I want one for my room.
{\an2}Will you sign the first copy for me?
{\an2}- I can't believe (laughing)
{\an2}- It's hard to market a business
{\an2}when you don't have
the fundings, you know?
{\an2}But because of Deluxe,
{\an2}this is another way to grab
{\an2}more people to come to the restaurant.
{\an2}It feels like it's actually
a legit restaurant.
{\an2}- But you've always
been a legit restaurant.
{\an2}What Small Business
Revolution did for you,
{\an2}is to show how legitimate you are
{\an2}and really put it out
into the world and say
{\an2}"Hey, this is who we're about."
{\an2}So this is awesome.
{\an2}- All right well there's one more thing,
{\an2}I don't know if you noticed,
but I'm feeling like
{\an2}that space on the wall
is just a little blank.
{\an2}So there's something I wanted
to show you for that wall.
{\an2}- Okay.
- Okay?
{\an2}We know that so much of your
inspiration for your cooking
{\an2}and for your ambition and for
wanting to build a beautiful
{\an2}life for your family
here, not only in America
{\an2}but in Searcy, comes from your family
{\an2}and your heritage in the Philippines.
{\an2}And so we wanted to honor
your father with a space.
{\an2}(crying)
{\an2}- I miss my father so much.
{\an2}I am always guided by him.
{\an2}He's a person who struggle and
had a lot of sacrifices also.
{\an2}Thank you.
{\an2}Thank you, thank you.
{\an2}I can't forget him.
{\an2}- I think most children
never fully understand
{\an2}the sacrifices their parents make
{\an2}to give them a better life,
{\an2}but it seems like the
entire Frogoso family
{\an2}shared some kind of
wisdom that the rest of us
{\an2}only catch a glimpse of.
{\an2}Maybe it's because they
sacrifice together.
{\an2}And because the fruit of the sacrifice,
{\an2}is a love that radiates outward
to the entire community.
{\an2}So while the place has
never looked more beautiful,
{\an2}it wasn't quite finished.
{\an2}There was still one thing missing.
{\an2}- So we use the left hand to eat with.
{\an2}- [Amanda] Eating from shared
tables at the restaurant's
{\an2}first official Kamayan, we're
all getting to experience
{\an2}a little bit of love and wisdom
{\an2}this family has built together.
{\an2}- America is a country of immigrants.
{\an2}We are in the midst of
some conflict and divide,
{\an2}so I just encourage everybody to sit down
{\an2}with someone that they don't know
{\an2}and try their soup,
{\an2}try their Lumpia,
{\an2}try their Kimchi, and I swear to you,
{\an2}it will change your perspective.
{\an2}To have all the kids here,
{\an2}and to see how much they love
Whilma and want this for her,
{\an2}so special.
{\an2}- You're not the only one
who loved Whilma's new logo.
{\an2}Visit deluxe.com/revolution to
learn how the right branding
{\an2}and marketing plan can help your business
{\an2}stand out from the pack.
{\an2}- [Narrator] ARganic
Woodwork is a start up
{\an2}run by a veteran with a mission.
{\an2}- Coming back, you struggle
to find your new purpose.
{\an2}It's kinda where the woodworking came in.
{\an2}- [Narrator] But the team from Deluxe,
{\an2}will have to sand some rough edges
{\an2}to get this business on it's feet.
{\an2}- Orders kinda dwindle
in, a little at a time.
{\an2}It's hard to get business
when no one knows you exist.
{\an2}- [Narrator] Can this Small
Business Revolution transform
{\an2}ARganic from a dream in a
garage, to a real business?
{\an2}- This is so fun to build
a business from scratch,
{\an2}isn't this fun?
{\an2}- It is fun.
{\an2}- [Narrator] On the next episode
{\an2}of Small Business Revolution Main Street
