Shamcey Supsup is perhaps best known in the pageant industry for her iconic ‘tsunami walk’ which helped her reach the Top 5 of Miss Universe 2011, but these days, the beauty queen is spending more time away from the limelight to focus on her family and the business she manages with her husband, Lloyd Lee.
In December 2013, Shamcey married Lloyd after just a few months of dating.
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For the next couple of months, the two managed their families’ respective business ventures, before they realized that they should start their own business.
“When Lloyd said we should get into a business, sabi ko ayoko. We had no prior experience with our own business and I’ve seen a lot of people around me, they weren’t successful sa mga negosyo nila,” Shamcey told Female Network.
But Lloyd was able to convince her otherwise. After a lot of planning and brainstorming, the couple decided to open a Filipino-themed restaurant as they both enjoyed Pinoy food.
To start their restaurant business, Shamcey and Lloyd took out Php1.5 million each from their respective savings. But they would soon learn that opening a restaurant business can be very expensive; thus, aside from their Php3 million initial capital, the two also took a loan.
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By February 2015, the couple opened their first branch of Pedro n’ Coi at a mall in Quezon City. The 80-seater restaurant only started with some basics because the couple’s capital wasn’t enough cover everything they needed for a smoother operation.
Shamcey shared that they had problems with where to cook their food and sometimes had to rely on their friends’ kitchens to help their business. But they were able to improve their restaurant and would soon open another branch.
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Amazingly, the couple’s venture was so successful that they now own a total of 12 restaurants. They opened six branches of their original concept, Pedro n’ Coi, plus four branches of the fast food variety of their original restaurant, calling this as ‘Tambayan ni Pedro’.
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The couple also owns a stall of Scott Burger in Bonifacio Global City.
“Before anything you plan first and talk to people who’s done it and then do it,” Shamcey advises prospective entrepreneurs.
With the success of their business, Shamcey and Lloyd have great plans for 2019 as they plan on opening at least five more branches of their restaurant chain this year. They also plan on opening the concept to franchising, aiming to open their 50th branch by 2020.
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