The world is taking note of Southeast Asia’s emergence as the next hub for hoteliers and restaurateurs as gems in various countries are continuously unearthed. One of the countries at the forefront is the Philippines and its capital city of Manila was even listed in the Top 10 of “Top Tables, Top Cities” – a program by the National Geographic lifestyle channel. It featured the beauty of local delights and the modern sophistication of certain restaurants. In terms of the latter scenario, surely they did not burst into the scene overnight. Much work has gone into it and one important element is equipping the operational side of a hotel or restaurant; which is what Technolux has been doing since the late 1970s.
At that time, the hotel line was experiencing a growth spurt which led to Technolux’s primary focus on laundry and partly kitchen equipment for such operations. Development brought in more foreign foodservice brands that offered equipment for all types of establishments; thereby improving the diversity of the Philippines’ culinary circle. The founders of Technolux bought the company from its original owner and saw the opportunity to support the country’s economy through the hospitality industry. It realised that many business owners chose price over aftersales, thinking that service and maintenance is not an important factor. This single insight drove the company to make this segment its core business and today it has the largest and most organised after-sales service structure in the Philippines with the infrastructure to support warranties and repairs of their products anywhere in the country. Headquartered in Makati City, Technolux is also present in Cebu, Davao, Boracay and Zamboanga.
DRIVEN BY ITS QUALITY POLICY
With hundreds of brands divided into 4 main categories that are foodser vice equipment, smallwares, laundry and ingredients & consumables (under a different company), Technolux strives to consistently deliver quality products and services that go beyond customers’ expectations. Managing that amount of brands and products requires a balance of dedicated employees and adequate equipping. The company invests heavily in employee training, servicing tools, vehicles, system software and a call centre facility to mobilise the team on a 24/7 basis to meet the needs of clients around the country. Technolux’s hard work in providing stellar services has also received votes of confidence from manufacturers around the world.
While visiting trade shows is important to keep abreast of product launches, the company sees it as a time to establish relationships with their principals. It is also in constant communication for technological updates, trainings, product development, after sales, parts and services. When it comes to products, it is not all about carrying the latest and newest item in the market as many clients might already have a standard business model using specific equipment and the improvements usually lie in factors like energy efficiency, ergonomics and value for money.
In relation to our focus of menu expansion, we asked how the company provides solutions to clients intending to do so. According to Mr Ian C. Aguilar, Technolux’s Marketing Manager, it star ts with looking into the client’s key products; before even thinking about menu expansion. “Can we improve the key product’s output capacity without increasing the space by upgrading the equipment?” he asked. If existing products are the backbone of an establishment, providing better facilities to cater to increasing demands may be a more substantial method than purchasing new equipment for new menu items.
GOING FROM STRENGTH-TO-STRENGTH
Technolux has been so involved throughout the Philippine’s exponential growth and sees itself continuing in that direction; 5-10 years down the road. It sees so much opportunity as the country’s working class grows; businesses will sprout or expand to cater to discerning tastes. Instead of only supplying equipment, it set up Technolux By Design Consultancy Division to offer a seamless service to customers who have projects requiring external design services. It enables clients to have all the work done under one roof where the right design will be complemented with the right equipment.
Ian says that it has always been the company’s practice not to sell something that the client does not need. Although some well-off customers would insist on buying, the team will always try to find a perspective on how the client can best maximise the equipment if they really want to have it. He added that the team does not set out to merely sell; but to act as consultants to help customers solve any problems they might be facing. With a genuine interest in the clients’ situation above profit, trust is won. When customers eventually select to work with Technolux, growth will happen for both parties.
To further carve its edge, the company set up a unique outfit known as Mall of Kitchens (MOK).
It is heaven for restaurateurs as the 2500sqm facility with its own demo kitchen is home to a large product line specific to the Foodservice & Hospitality industry. MOK also enabled the company to bring in more products that can resonate with start-ups, home makers, culinary students and enthusiasts; including nonprofessional kitchenware, kitchen footwear, banquet consumables, fashionable food and sauce containers and so forth. The challenge was finding equal ground between retail and keeping the audience interested in having the MOK demo kitchen experience and has also made it an avenue for various learning programs. One would consider MOK as a channel to reach the younger generation with consistent engagement via social media platforms like Facebook and Instagram to communicate with its followers.
Services: Technolux Engineering • Test Kitchen • Technolux by Design Consultancy Division • Mall of Kitchens
Technolux Building, 2176 Primo Rivera Street, La Paz, Makati City, Philippines
T: +63 (2) 897-4477 F: +63 (2) 8994528 E: firstname.lastname@example.org W: www.technolux.net