Oana Constantinescu describes herself as a “pure-blood” HR professional, meaning that specialization in human resources is not just a profession but a passion that has accompanied her for nearly 20 years. Closely connected to this field, throughout her experience Oana has also carried out activities in communication, PR, event organization, and blogging.

C&B: If we were to look at the narrative thread of your career, what were the key moments that defined you?

Oana: My career in HR began during university and, gradually, from a junior role in recruitment, I specialized in several areas, becoming first a generalist and then an HR Business Partner. Over time, I have also provided consulting services to both small companies and individuals looking for jobs.

C&B: What were the biggest challenges you encountered in managing teams and how did you overcome them?

Oana: The most difficult mission for an HR professional is to calibrate employees’ expectations with the company management’s objectives, while maintaining practices that are as ethical, fair, and consistent as possible.

C&B: Is there a dream or ambition that has always guided you, regardless of obstacles?

Oana: My ambition is related to professionalism and growth in everything I do: to always provide correct and as complete information as possible, to be an authentic support both for people and for the business, and to understand their needs and their sources before offering advice.

C&B: What were you like at the beginning of your journey and how do you feel you have transformed until now?

Oana: At the beginning I believe I was, like any young person, more idealistic. Now I know that you can only change yourself and that this is how you have a chance to influence the contexts you are part of, that it is sometimes necessary to make compromises, sometimes even lowering standards to achieve results, and that everyone sees things through their own filters, so it is important to make sure, before drawing conclusions, that all parties share the same understanding of a concept.

C&B: If we were to meet your team or collaborators, what do you think they would say about you?

Oana: They would say that they appreciate my dedication, accountability, and adaptability, and they would probably advise me to be less demanding regarding results and to put less pressure on myself.

C&B: What is the most important decision you have made that changed your trajectory?

Oana: I believe that every time I changed my job it was a difficult decision, and I only reached that point after convincing myself that I could no longer grow there. My trajectory has been quite linear in an upward sense, and I have learned something from every experience that helps me today.

C&B: How did you build your leadership style or the way you make decisions? Was it a natural or learned process?

Oana: My natural tendency is to document myself very thoroughly before making a decision, to look at the situation from as many perspectives as possible in order to minimize risks and impact. However, throughout my career I have learned that sometimes it is necessary to act faster and adapt along the way in order to achieve results.

C&B: How did your journey in the People & Organization area begin and what initially attracted you to this field?

Oana: From the very beginning I have been close to people, and the organizational side comes together with the administrative area that I covered especially in smaller companies. I believe HR and office coordination go hand in hand, and I enjoy the challenge of always being connected to so many diverse activities.

C&B: What does a typical day look like for you now and which moments of the day bring you the greatest satisfaction?

Oana: I am involved in all HR processes within the company, so my activity varies a lot. I am also part of cross-functional projects, being responsible at a regional level for implementing and monitoring certain areas (for example, performance evaluation). I am constantly in contact with colleagues from other countries and work at a very fast pace.

C&B: What values or principles guide you in what you do and how do you apply them day by day?

Oana: As I mentioned before, I strive to ensure good quality in everything I do. I like helping and contributing to causes that improve the lives of a group or a community.

C&B: What does the role of People & Organization Business Partner involve and how do you contribute to the success of the organizations you collaborate with?

Oana: It requires a great openness to understand what each side is facing, both employees and management. At the same time, they also need to understand that things cannot function in just any way; there needs to be structure and respect for certain rules that, at first, may seem to make work more difficult, but once embraced, they actually help. A major challenge in HR is to make people-oriented processes more transparent, to make them as fair as possible while still maintaining confidentiality and each person’s uniqueness.

C&B: How do you see the evolution of the HR field in the coming years and what skills are becoming essential for People & Organization professionals?

Oana: Skills such as knowledge, curiosity, adaptability, and resilience are essential in a volatile, fluctuating, and uncertain world.

Oana Constantinescu’s professional journey reflects the balance between rigor, empathy, and adaptability – three essential benchmarks in a field where people and organizations are constantly evolving.

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Valeriu Ogica is the Owner and Co-founder of Food Gear Romania, a company specialized in the complete setup of HoReCa spaces, the distribution of professional equipment and, perhaps most importantly, their servicing. Food Gear is not just about selling equipment, but about end-to-end solutions designed for restaurants, cafés, hotels and any business that lives by the intense rhythm of the hospitality industry.

With over 12 years of experience in the HoReCa field, Valeriu has gone through several stages of the industry and has led different departments over time, which has given him a comprehensive perspective on how a HoReCa business actually works—from operations and technical aspects to strategy and partner relationships. He does not speak from theory, but from direct, hands-on experience, gained “in the field,” where equipment must function flawlessly and solutions need to be fast and efficient.

For more than 5 years he has been an entrepreneur, a period during which he built Food Gear Romania with a practical approach focused on the real needs of clients. From the very beginning, the emphasis was placed on quality, reliability and a team capable of intervening quickly when things cannot wait—an essential aspect in an industry where every hour of downtime means losses.

His style is relaxed yet extremely professional, based on open communication and long-term partnerships. Valeriu believes in simple, well-thought-out solutions, in correctly chosen equipment and in service done on time. For him, success in HoReCa is not just about machinery, but about how it is integrated and supported over the long term.

Today, through Food Gear Romania, Valeriu Ogica continues to be a trusted partner for HoReCa entrepreneurs, offering them not only equipment and service, but the reassurance that they have someone by their side who understands the industry from the inside.

C&B: If we were to look at the narrative thread of your career, what were the key moments that defined you?

Valeriu Ogica: My first contact with the HoReCa industry was in the accessories area—pans, knives, utensils and everything related to the basic outfitting of a kitchen. That was the stage when I began to truly understand what HoReCa means and to familiarize myself with the dynamics of this field. That’s when I realized how much details matter and how important it is for every single piece, no matter how small, to do its job perfectly.

Later on, I moved to what I call the “real HoReCa,” namely professional kitchen equipment. This is where things became much more complex and technical, and that helped me deepen my knowledge of the field significantly. I began to understand the workflows in a professional kitchen, the pressure under which people work, and the real impact equipment has on the functioning of a business.

At this stage, I evolved toward an intrapreneurial role, getting involved not only in sales, but also in designing solutions, strategies and project development. From there, the step toward entrepreneurship came naturally.

All the experiences I accumulated, both in accessories and in professional equipment, eventually led me to the decision to found Food Gear Romania. It was the result of a journey built step by step, on practical experience and on the desire to offer real solutions for the HoReCa industry.

C&B: What was the most difficult moment so far in your journey, and how did you overcome it?

Valeriu Ogica: The most difficult moment was right before opening Food Gear Romania. Even though I had experience in the field, I felt that I couldn’t find the “perfect formula.” I was trying to align everything, but nothing seemed to come together exactly the way I wanted, which inevitably led to moments of doubt. I even started to question whether I could truly succeed in the HoReCa equipment industry.

The turning point came through my partner, Mihai. He was the one who helped me regain clarity and channel my energy in the right direction. Instead of chasing perfection, we started building something concrete, based on the experience we had accumulated and on what we knew was missing from the market.

Together we laid the foundations of Food Gear Romania, and that moment of uncertainty actually turned into a catalyst. Looking back, I believe that was the biggest challenge, but also one of the most valuable lessons: sometimes you don’t need the perfect formula, but the right people by your side and the courage to take the step forward.

C&B: Is there a dream or an ambition that has always guided you, regardless of obstacles?

Valeriu Ogica: Yes, there is, and it’s a principle I’ve consistently followed. I understood fairly early on that perfection does not exist and, more importantly, it doesn’t need to. What truly matters instead is that things are functional and solve the client’s real problem.

This mindset helped me enormously, especially in moments when I tended to overanalyze or wait for ideal conditions. In HoReCa, you don’t have time for perfection—you need solutions that work here and now. That was also the foundation I started from: to offer clear, applicable and efficient solutions, even if they are not “perfect” on paper.

Paradoxically, this very approach gave me a strong boost. It helped me move forward, make faster decisions and build a business that responds concretely to clients’ needs, not to theoretical standards. For me, that has been and remains the main ambition: to deliver real value, not perfect promises.

C&B: What were you like at the beginning of your journey, and how do you feel you’ve transformed up to now?

Valeriu Ogica: At the beginning, everything was quite ambiguous. I had a lot of energy and drive, but I didn’t fully understand why things lacked consistency. There were good periods followed by less good ones, which created frustration and many questions. I felt we were doing things right, but the results were not always predictable.

Today, the feeling is completely different. From the outside, it may seem like things are happening “just like that,” naturally. In reality, I know very well that nothing is accidental. Everything that happens now is the result of consistently investing in relationships with clients, being proactive and making no compromises when it comes to quality.

The transformation came with maturity—both personal and professional. I learned to build for the long term, not on quick fixes. And the fact that many clients and partners recommend us and choose to work with us again is the clearest confirmation that we are heading in the right direction.

C&B: If we were to meet your team or collaborators, what do you think they would say about you?

Valeriu Ogica: I would honestly recommend that you ask them directly. I think they could say it much better than I ever could.

What I can say is that I have always tried to keep my team and collaborators close. For me, things are very clear: you cannot build anything solid on your own. No matter how much experience you have, without a good team and trustworthy collaborators, you won’t get very far.

I try to build relationships based on respect, communication and real involvement. I strongly believe in the idea of partnership, not only within the team, but also with the people we collaborate with. At the end of the day, success is not individual; it is the result of work done together.

C&B: What is the most important decision you have made that changed your trajectory?

Valeriu Ogica: Professionally, without a doubt, the most important decision was to open Food Gear Romania. It was the moment when I moved from accumulated experience and ideas to full ownership. It meant risk, responsibility and a lot of work, but also the clarity that I am on the right path and that I can build something of my own, based on the values I believe in.

On a personal level, the most important decision was having our second child. It’s a decision that completely changes your perspective on time, priorities and the balance between professional and personal life. It made me more responsible, more organized and, paradoxically, more efficient in business as well.

Taken together, these two decisions helped me grow both as an entrepreneur and as a person. They redefined my direction and taught me that truly important things are built with patience, accountability and a lot of commitment.

C&B: What are the most important criteria a HoReCa entrepreneur should consider when choosing equipment?

Valeriu Ogica: The most important criterion is for the entrepreneur to choose equipment based on their real, current needs, not on what they think they might do five years from now. This is one of the most common mistakes I see in the industry: investments that are too large, made too early, based on scenarios that don’t yet exist.

I especially encourage entrepreneurs opening their first location to be cautious. They should choose equipment suited to their current concept, current menu and real customer flow. At the beginning, it is essential to invest only in what is strictly necessary, and then add or upgrade gradually as the business grows. Little by little, not everything at once.

There is a temptation to “make everything perfect” from the start, but many forget that until you reach profitability, you need a solid budget to support the business. In HoReCa, the reality is clear: a business needs, on average, 6–8 months to break even, and only then does it start to grow, step by step.

Equipment should support the business, not weigh it down financially. A well-thought-out initial investment offers flexibility, stability and a real chance to build healthily over the long term.

C&B: What differentiates Food Gear from other HoReCa equipment suppliers?

Valeriu Ogica: I could answer in just a few words, because that’s exactly how our clients define us as well: reliability, promptness, proactivity and, perhaps most importantly, being human in our relationships.

We take things seriously, respect deadlines and react quickly when a problem arises, because we know very well how critical time is in HoReCa. At the same time, we don’t wait for problems to appear before acting—we try to be proactive and come up with solutions before situations become complicated.

And the “human” aspect is something you can’t fake. We speak openly with clients, explain things exactly as they are, even when that means telling them they don’t need a certain piece of equipment or that there is a more suitable option for them. From their feedback, this is one of the reasons they choose to work with us and keep coming back.

C&B: What does a typical day look like for you now, and which moments bring you the greatest satisfaction?

Valeriu Ogica: No two days are the same, and I think that is actually the beauty of entrepreneurship. Every day brings different challenges, meetings, decisions or unforeseen situations, and it’s precisely this variety that makes the work more interesting and motivating.

My satisfaction at the end of the day comes from managing to tick off as many of the objectives I set as possible. No matter how small or large they are, each achieved objective gives me energy and confidence that we are moving in the right direction, both as a business and as a team.

C&B: What values or principles guide you in what you do, and how do you apply them day by day?

Valeriu Ogica: I always start from the premise that all people are good, until they show me otherwise. It’s a principle that guides both my professional and personal relationships.

This principle underpins the way I approach customer care, which is one of the most important pillars of Food Gear Romania. I believe that respect, patience and open communication with clients and partners are not just simple procedures, but the essence of a relationship built on trust. I apply this principle every day by speaking honestly with clients, understanding their real needs and offering solutions that are truly useful to them, without compromises and without empty promises.

C&B: How did Food Gear come about, and what need in the HoReCa industry did you identify as insufficiently covered at the time of launch?

Valeriu Ogica: Food Gear emerged from my and my partner’s desire to bring a breath of fresh air to this industry. We wanted to do things differently and respond to needs that we noticed the market was not addressing properly.

At the time of launch, we identified that in HoReCa, responsiveness to requests for quotes and prompt communication were weak. Clients were waiting days for responses or facing a lack of a truly human approach. We quickly discovered that simply answering the phone, listening to the client and helping them sincerely is hugely appreciated and builds long-term trust.

Thus, we built Food Gear Romania on the idea that promptness, professionalism and a human approach are just as important as the equipment we offer. This was our differentiator from the very beginning.

C&B: What trends do you see in the HoReCa industry that will directly influence equipment demand in the coming years?

Valeriu Ogica: At Food Gear, we constantly participate in international HoReCa equipment trade fairs, but many of the trends we identify right here in Romania, through daily interaction with our clients and collaborators.

What is clearly noticeable is that people have started to increasingly appreciate quality. Demand for products such as pizza, bread or top-quality coffee is continuously growing, and clients prefer quality over quantity.

This shift is directly reflected in the equipment needed: restaurants and cafés are no longer just looking for large machines that produce volume, but for high-performance, precise and reliable equipment capable of supporting superior-quality products. In the coming years, I believe this trend will continue and will influence all investments in professional kitchens and in the service area.

Valeriu Ogica’s journey is built on hands-on experience, conscious decision-making and a deep understanding of the HoReCa industry. Through Food Gear Romania, he proves that long-term success is not driven by perfect theories, but by practical solutions, human relationships and the ability to consistently deliver real value.

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Adrian Cojocaru, communication specialist, journalist, and entrepreneur, founder of Core Media Hub, the kind of person you can call at 2 AM to help you on top of a mountain, but also the one you can ask: “is the project ready?” and he’ll answer: “it’s been ready since yesterday!”

C&B: If we were to look at a narrative thread of your career or business, what were the key moments that defined you?
Adrian Cojocaru: I started journalism 18 years ago at a local television station in Timișoara and never dreamed of moving to Bucharest. But the phone rang, and I took the step to the Capital, to Digi24, in 2013. That was a very important moment because it’s where I truly learned what working in television means. From reporter to section coordinator, newsroom coordinator, then TV presenter and almost two years as a radio host at DigiFM. I checked all the boxes. But every step came naturally, built on hard work and sacrifices. That’s how healthy journalism is done!
After 15 years in television, I felt the next natural step was to take all my knowledge about communication and move into entrepreneurship, to put everything I had learned to work for the clients and companies I collaborate with. And look, it’s been 3 years since I launched Core Media Hub, a communication and media production agency, with very good results!

C&B: What has been the most difficult moment in your journey so far, and how did you overcome it?
Adrian Cojocaru: I don’t like using the word “difficult,” so I’ll say the most challenging test I faced was right after I left television and launched the agency. Not because I didn’t know what to do professionally, but because entrepreneurship is a different game, and I had almost no knowledge of it! The first months were about adapting and quickly learning everything about running a business: negotiations, clients, accounting, taxes, employees, etc. You don’t have time to waste, especially when entering an already crowded market like media and communications. But I knew from day one that professionalism would make the difference and earn us a place in the market. And that’s exactly what happened. Every day I try to raise the bar even higher.

C&B: Is there a dream or ambition that has always guided you, regardless of obstacles?
Adrian Cojocaru: Yes, in everything I do in life, both personal and professional, I try to give 100%. Sure, you don’t always succeed, but even on bad days or when failure comes, I find peace in knowing I gave my best at that time. And if that wasn’t enough, it’s not a reason for disappointment—it just means I need to learn and do better next time.

C&B: How did you look at the beginning of your journey, and how do you feel you’ve transformed since then?
Adrian Cojocaru: If we talk about Core Media Hub, when we started, we aimed for a wide range of services: communication, PR, personal branding, photo production, video production, social media management, graphic design, crisis communication. Over time, we’ve specialized more in areas like online and social media communication or photo-video production, which now bring in most of our clients. We aim to perfect those services but also enjoy working on other types of projects. Also, at the beginning, we were 2-3 people, and now we’re a bigger team, with each member suited for their specific role.

C&B: If we met your team or collaborators, what do you think they’d say about you?
Adrian Cojocaru: That I work too much! Just kidding! I think after 3 years, we’ve consistently delivered what we promised, and I hope both our clients and partners are happy. A good sign is that we’re still working with many of them from the beginning. So we must’ve done something right! My colleagues know I’m a perfectionist, but also organized and that they can always count on me!

C&B: What is the most important decision you’ve made that changed your path?
Adrian Cojocaru: Moving from television to entrepreneurship. It completely changes your life. Entrepreneurship isn’t like in the movies, especially at the beginning. No coffee breaks with feet on the desk or working from the pool. It’s a lot of work, but the satisfaction matches it. So does the responsibility. But I feel I made a healthy decision back then—for me, for my mind, and for my family. I’m keeping a door open to journalism in the future, but for now, I have many “rooms” to explore.

C&B: How did you build your leadership style or decision-making process? Was it natural or learned?
Adrian Cojocaru: I’ve learned that it’s not the whip that makes people better professionals, but the support you offer, constructive feedback, and the patience to show them what and how things should be done. People have appreciated that about me. It’s also my way of being: don’t ask before you offer.

C&B: What do you think sets your business or professional approach apart from the rest of the industry?
Adrian Cojocaru: Even though we’re still a young agency, we’ve proven that we deliver quality, professionalism, and punctuality—traits that are increasingly rare. Our team consists of communication, television, and media production specialists, each with 10–15 years of experience, who have proven they deliver what they promise. All our projects have been flawless. We keep the bar high—it’s challenging and a lot of work, but we want to be among the best. And for some honest promotion: we do it at fair prices!

C&B: What does a typical day look like for you now, and what parts of your day bring you the most satisfaction?
Adrian Cojocaru: Agency work is intense. Client calls and emails start in the morning and sometimes go into the evening. I begin my day reviewing the agenda, handling admin tasks, working with my team on active projects, or attending business meetings with potential partners. Beyond entrepreneurship, I’m a husband and the father of a young child, and I try to make as much time as possible for my family. Even if the days are packed, we always have a few shared moments during the day or evening when I get home. Some days, I don’t need to be in the studio and can work from home and be close to my girls.

C&B: What values or principles guide you in your work, and how do you apply them daily?
Adrian Cojocaru: Professionalism and dedication! I never stray from those, even when I’m tired or my schedule is overloaded. I always remind myself that people entrusted us with their projects, and we must respect both their trust and their budgets.

C&B: How did the idea of starting this business and its name come about?
Adrian Cojocaru: The idea came in the summer of 2022 when the overload from television had become too much and I needed a change. The name Core Media Hub refers to exactly what we are—a hub for communication, consultancy, and media production services. It defines our “core.”

C&B: If you were to send a message to those who want to follow your example, what would it be?
Adrian Cojocaru: Believe in yourself! Don’t give up if it’s tough at the beginning. Be realistic—the business won’t skyrocket just because you wish for it. Be patient and don’t say STOP until you’ve given it your absolute best! If that still doesn’t work, think about how to reinvent yourself or start again. But never treat it as the end of the world. Failure brings the greatest learning! Success is relative and fleeting!

Adrian Cojocaru is living proof that professionalism, dedication, and authenticity can build not only a solid career but also a business with soul. He naturally transitioned from intense journalism to creative entrepreneurship without losing his essential values: trust, well-done work, and respect for people.

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