By: Mike Cummings
CIBU has been providing top notch education for sometime now, so we’re spotlighting one alumni per month showing where they are now and how CIBU helped them get there.
Want to see other student profiles? Visit the Student Profiles section.
Originally from Tahiti, Stephanie Burcegol graduated from CIBU’s Masters of Business program in 2009. Wanting to stay in the US, she moved to Provo, Utah soon after graduation and began working in a company of over 4,000 employees. Due to company restructuring, Stephanie began the search for new opportunities. She wanted to remain in the States, but didn’t have an outlet to do so. After researching the situation, Stephanie was afforded an opportunity to open a café in the Little Italy neighborhood of San Diego in 2011.
Breakfast at Stephanie’s (www.breakfastatstephanies.net), located at 1501 India Street, was no cakewalk to open. She was, however, fortunate to have the previous owner advise and counsel her about the various permits needed because, in her words, she “had no idea how to run a restaurant.” Stephanie also had difficulties elsewhere with health code authorizations and the overwhelming responsibility of hiring employees. Considering the excess of permits and approvals one must obtain to establish a restaurant, Stephanie’s belief that “the first year is hell” seems to be trustworthy. In summary of this difficult time, Stephanie contends “when you are a woman, young, and a foreigner, no one takes you seriously.” After battling through this stereotype, Stephanie now finds herself in January of 2013 as having a successful business.
Stephanie applied the education she obtained through CIBU’s master of business program to her café. While attending CIBU, Stephanie learned about different ways to market her business. To date, Stephanie has implemented a company website, hires people to pass out coupons, and also advertises on dealcurrent.com.
Though it sounds easy, for her café to be successful, Stephanie believes that “just by being open [in accordance with the café’s hours] and knowing your customers” are important keys. As well, flexibility is a personal quality that Stephanie possesses to increase success. Here, Stephanie maintains that flexibility is important because “as the owner you have to be able to change your plans; often and quickly.” When asked of her expectations for the future of her café, Stephanie would like to open another location eventually. Lastly, when I asked Stephanie what advice she could share with future entrepreneurs, she offered some advice that putting in 110%, continued flexibility, and never giving up are most important for future entrepreneurs.
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