{"id":8603,"date":"2014-05-02T23:12:15","date_gmt":"2014-05-02T15:12:15","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=8603"},"modified":"2014-05-03T13:23:13","modified_gmt":"2014-05-03T05:23:13","slug":"meat-the-man-armando-bacani","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/05\/02\/meat-the-man-armando-bacani\/","title":{"rendered":"Meat the Man: Armando Bacani"},"content":{"rendered":"
\"Photo<\/a>
Photo from Armando’s Finest Quality Meats on Facebook<\/a><\/em><\/figcaption><\/figure>\n

 <\/p>\n

Steven Raichlen, author of \u2018BBQ USA: 425 Fiery Recipes from All Across America<\/a>,\u2019 described Filipino entrepreneur Armando Bacani as someone who \u201ccould be hailed as the mayor of Vancouver\u201d because everyone, and he means \u201ceveryone, knows him.\u201d<\/p>\n

Armando owns and runs Armando\u2019s Finest Quality Meats<\/a> in Granville Island. From a struggling shop, it is now the destination of top restaurateurs and residents for the best cuts of meat. Armando\u2019s customer interaction is also a sight to behold. Despite his success, he remains involved in his family business and continues give tips to his customers. Armando is more than just a businessman, he is a man dedicated to his community.<\/p>\n

And we\u2019re not just talking about his community in Vancouver.<\/p>\n

When super typhoon \u2018Yolanda\u2019 (international name \u2018Haiyan\u2019) ravaged through Visayas in November 2013, Armando initiated a fund raising event and raised $9,306 in eight days for the Canadian Red Cross relief to the Philippines. 10% of his meat shop\u2019s profits were also donated to aid his fellow Filipinos in the time of need.<\/p>\n

 <\/p>\n

\"Photo<\/a>
Photo from Armando’s Finest Quality Meats on Facebook<\/a><\/em><\/figcaption><\/figure>\n

 <\/p>\n

Making the most out of what you have<\/strong><\/p>\n

Armando Bacani was earned his degree in medical technology in Baguio City, Philippines, but when his sister gave him the opportunity to move to Canada, he didn\u2019t let the chance pass him by. In 1973, he moved to Canada for good.<\/p>\n

\u201cWe\u2019re what we call \u201ceconomic migrants,\u2019\u201d Armando shared. \u201cWe settled into the new place, you look for a new job and you move on from there.\u201d<\/p>\n

Instead of practicing his profession as a medical technologist, he ended up training as a cytotechnologist. He held the job for 17 fruitful years.<\/p>\n

\u201cIt\u2019s a good job. I couldn\u2019t complain. But I needed more challenge,\u201d he recalled.<\/p>\n

And a challenge he decided to seek.<\/p>\n

With his roots calling him to the direction of an old family business, Armando couldn\u2019t possibly deny the pull of the inevitable.<\/p>\n

 <\/p>\n

\"Photo<\/a>
Photo from Armando’s Finest Quality Meats on Facebook<\/a><\/em><\/figcaption><\/figure>\n

 <\/p>\n

Seizing the opportunity<\/strong><\/p>\n

\u201cI\u2019m a believer that\u2026 wherever you are now is actually the product of your journeys way back\u2026 The destination is always moving. You go where your life takes you. That\u2019s what makes it more challenging, exciting.\u201d<\/p>\n

Armando\u2019s mother\u2019s family is in the meat business and he grew up exploring the business.<\/p>\n

\u201cI work along the slaughterhouse, sa palengke, sa karnehan<\/em> (at the market, at the meat shop). As I was growing up, I helped out. I\u2019ve done it all, as one might say. I came here to Canada hoping that I could practice my profession, but your experiences as you\u2019re growing up\u2014it stays with you,\u201d he explained.<\/p>\n

Finally, when he got married to his wife Mila, he answered the call.<\/p>\n

\u201cWe looked around and said, \u2018what would it take to make a butcher shop here?\u2019\u201d he asked with his wife.<\/p>\n

The answer came in 1983. Their first venture was on the West End. It was a \u201ccrazy enough\u201d idea according to Armando.<\/p>\n

\u201cI say \u2018crazy\u2019 because if I knew what I know now, I wouldn\u2019t have done it,\u201d he laughed heartily.<\/p>\n

\u201cYou know less, you fear less. You tell yourself, \u2018what have I got to lose?\u2019 Sometimes, it\u2019s really a blessing that you know less. As long as you welcome anything new, then you\u2019re gonna be okay, because you\u2019re willing to learn,\u201d he added.<\/p>\n

Armando was talking about his first meat shop in Canada. It was a struggle, but they persevered.<\/p>\n

\u201cThe Canadian way of cutting meats is different than back home. I have to re-learn everything. It was a rough beginning. It wasn\u2019t that easy, I will be the first one to admit that to you,\u201d he said. \u201cBut you\u2019re young, you\u2019re energetic and you know very little. What have I got to lose? I can only learn. Yon ang attitude ko non<\/em> (that was my attitude then). So I bought the shop and I bought a book. When I look back, I say, \u2018I must be so stupid.\u2019\u201d<\/p>\n

Within four years, they were able to put up two shops, until an opportunity came to open a store in Granville Island.<\/p>\n

\u201cWhen the opportunity came, we grabbed it. It wasn\u2019t easy because you don\u2019t have all the opportunities in the world. You really have to find ways to make it happen. I didn\u2019t have any financial backing from anybody. You pretty much have to be really creative in your financing and thank God it worked!\u201d Armando said.<\/p>\n

So, in 1987, they opened Armando\u2019s Finest Quality Meats and sold the other two shops.<\/p>\n

\u201cFocus on one place,\u201d he said. \u201cIt was actually a small shop in the beginning. From there, again, an opportunity [came] up and we got a bigger place and then we built a new shop there.\u201d<\/p>\n

\u201cI always tell people what\u2019s most important is\u2026 seizing the opportunity when it comes your way,\u201d he said.<\/p>\n

\u201cKaya lagi kong sinasabi<\/em> (I always say), don\u2019t be afraid. An opportunity doesn\u2019t always come your way… So when it comes your way, seize it. If you\u2019re afraid to jump into [it], you might regret it someday.\u201d<\/p>\n

 <\/p>\n

\"Photo<\/a>
Photo from Armando’s Finest Quality Meats on Facebook<\/a><\/em><\/figcaption><\/figure>\n

 <\/p>\n

An immigrant\u2019s woes<\/strong><\/p>\n

\u201cThis country has been very good to me and my family,\u201d Armando said sincerely. \u201c\u2026but I would be lying to you if I didn\u2019t encounter any form of racism.\u201d<\/p>\n

In the beginning, Armando shared that some customers mistake him as a Chinese businessman\u2014often belittling his knowledge of his own chosen profession.<\/p>\n

\u201cSomeone told me, \u2018what do Chinese [people] know about cutting meat?\u2019 and I\u2019m not even Chinese,\u201d he laughed. \u201cI was taken aback and I told myself, \u2018should I let this bother me?\u2019 I told myself, \u2018I\u2019m gonna prove this guy wrong.\u2019\u201d<\/p>\n

Armando is the kind of guy who turns struggles to triumphs. When he sees an opportunity to succeed, he grabs it by the horns.<\/p>\n

\u201cI didn\u2019t look at it as an obstacle. I look at them [as] more of a challenge,\u201d he said.<\/p>\n

\u201cIn the end, they are no different than anybody else. If they see good product, good service, and good value in what anybody is trying to market\u2014it doesn\u2019t matter [who\u2019s running it],\u201d he added.<\/p>\n

Thankfully, Armando\u2019s positive outlook on life and his market paid off.<\/p>\n

\u201cNowadays, we have assimilated into the community and people recognize what we do. We stuck there and we persevered and then it paid up.\u201d<\/p>\n

 <\/p>\n

\"Photo<\/a>
Armando and his team. Photo from Armando’s Finest Quality Meats on Facebook<\/a><\/em><\/figcaption><\/figure>\n

 <\/p>\n

Tips for aspiring \u2018entre-pinoys\u2019<\/strong><\/p>\n

\u201cI go back to simple values,\u201d he answered when asked to share business tips.<\/p>\n

\u201cThere\u2019s really hard work. Be true to what you\u2019re doing. You have to equip yourself, not just talking about the skills, but extra product knowledge. If you\u2019re marketing something, make sure you know all the important information about it. And then people will appreciate that, they\u2019ll respect you for it,\u201d he said.<\/p>\n

\u201cBe true and be fair\u2014be it your customers, employees, suppliers, or landlord… You could be very firm\u2014because that\u2019s how it should be\u2014but you have to be very fair so that you can walk down the streets with your head up high. Don\u2019t forget the value of hard work. I couldn\u2019t emphasize that more because a lot of people think that all of this comes easy.\u00a0 Even now, it\u2019s still hardwork.\u201d<\/p>\n

This is true in Armando\u2019s case. Most days, you can still see him working behind the chopping counter, cutting meat and serving customers the way he did back in 1987.<\/p>\n

\u201cI give it my 110%,\u201d he shared. \u201cI wasn\u2019t worried about the money because I know that if you do it well, you do it right, you give it 110%, yung pera susunod yan sa\u2019yo<\/em> (the money will follow you). If you\u2019re chasing the money, mas mahirap<\/em> (it will be harder). But if you let the money follow you, it\u2019s much [easier]. Just do your thing.\u201d<\/p>\n

So, what sets Armando apart from other Filipino-Canadian businessmen?<\/p>\n

\u201cI\u2019m not unique by any standard,\u201d he started. \u201cThose who have done very well, they have something in common: they were willing to work very hard.\u201d<\/p>\n

Armando was even generous enough to share his formula to success.<\/p>\n

\u201cIt\u2019s 95% hard work, a lot of prayers, and a little bit of luck.\u201d<\/p>\n

 <\/p>\n

\"Armando<\/a>
Armando and his son Allan. Photo from Armando’s Finest Quality Meats on Facebook<\/a><\/em><\/figcaption><\/figure>\n

 <\/p>\n

On working with his Son<\/strong><\/p>\n

Armando and Mila have one son named Allan. Armando is grooming him to take over the business someday.<\/p>\n

\u201cThese days, I\u2019m trying to step back and let my son know the work,\u201d he started. \u201cAnd the idea is for him eventually to do most of the work and down the road, he\u2019ll say, \u2018Dad, I don\u2019t need you here anymore.\u2019\u201d<\/p>\n

Despite his hopes, Armando said that he said he doesn\u2019t want to force anything on his own son.<\/p>\n

\u201cWe have a business here, it\u2019s still very, very strong,\u201d Armando said. \u201cSo, I said, \u2018it\u2019s here for you to take but I don\u2019t want to push [you] into it. It\u2019s for you to decide.\u2019\u201d<\/p>\n

Now, Allan has been actively helping his father in the business for five years. Despite working for his own father, he still gets rest days and an open opportunity to try his hand at anything.<\/p>\n

\u201cHe tried other things as well, which I allow him to do,\u201d Armando shared. \u201cI said, \u2018look, until you\u2019ve tried something else out there, I don\u2019t [want] you to think someday that this is the only option\u2026 This may be for me but not for you.\u2019\u201d<\/p>\n

The ever-so-thoughtful father continued, \u201cI am not asking him to be me. I [want] him to be his own man\u2026 I [want] him to have a life.\u201d<\/p>\n

 <\/p>\n

\"Photo<\/a>
Photo from Armando’s Finest Quality Meats on Facebook<\/a><\/em><\/figcaption><\/figure>\n

 <\/p>\n

What\u2019s next for Armando Bacani?<\/strong><\/p>\n

\u201cWaiting for grandchildren?\u201d he laughed heartily.<\/p>\n

When asked if he\u2019s aiming at an expansion, he didn\u2019t bat an eyelash and said a resounding, \u201cNo.\u201d<\/p>\n

\u201cWhat we learned is to focus on one place and do it well. Having three shops before didn\u2019t work. I\u2019m here to assist my son during the transition,\u201d he shared.<\/p>\n

\u201cThis [way] I am more involved, I could interact with the customers, I know what\u2019s going on,\u201d he said. \u201cI like what I do\u2026 I don\u2019t think I would have been as satisfied and as happy as I am if I did that idea. I wouldn\u2019t have chosen it any other way.\u201d<\/p>\n

If given the chance, Armando also said that he looks forward to having more travels with his beloved wife.<\/p>\n

\u201cI may do a lot of travelling, that\u2019s what I enjoy. I travel a lot with my wife Mila,\u201d he said. \u201cI want to see the world. I always say, nobody can take away your experience.\u201d<\/p>\n

– – – – –<\/p>\n

Find out how you can nominate the next Filipino-Canadian In Focus. Visit infocus.canadianinquirer.net<\/a> for more information.<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Steven Raichlen, author of \u2018BBQ USA: 425 Fiery Recipes from All Across America,\u2019 described Filipino entrepreneur Armando Bacani as …<\/p>\n","protected":false},"author":44,"featured_media":8604,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[2766,2767,2768,2769],"class_list":["post-8603","post","type-post","status-publish","format-standard","has-post-thumbnail","category-filipino-canadian-in-focus","tag-armando-bacani","tag-armandos-finest-quality-meats","tag-granville-island","tag-meat-shop","mauthors-ching-dee","mauthors-philippine-canadian-inquirer"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/8603","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=8603"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/8603\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/8604"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=8603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=8603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=8603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}