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Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
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00:00It's a home-cooked meal at an affordable price.
00:03Anytime you're hungry, they're available 24 hours a day.
00:07That's why the food here in Quezon City
00:09is loved by home-cooked lovers.
00:20Every afternoon, this is the scene
00:23in this carinderia along Summer Street
00:26in Triangle, Quezon City.
00:28How much is it?
00:29It's only open for more than a year,
00:31but it's already a blockbuster movie.
00:36What their customers come back for?
00:40The food here?
00:43Home-cooked meals.
00:47Even the name of the restaurant
00:49comes from their house.
00:51Before we started this,
00:53we made about 10 names.
00:57Then when we were about to print it,
00:59my son came out.
01:01Mommy, why do you have so many businesses?
01:04I don't have a name.
01:06So I told him,
01:07Son, give me a name that rhymes with your name.
01:11So he gave us Lux.
01:14Before they started their business,
01:16they went around the nearby restaurants
01:19to learn about other dishes.
01:23They started with short orders
01:25like silog, pancit, and lomi.
01:27To make a profit,
01:28they just swiped a credit card.
01:30Estimated is around P300,000
01:33including the renovations,
01:35the construction,
01:36and the supplies.
01:38What will be sold
01:40for those who will cook.
01:41Because this was a small canteen before.
01:44So we started with that small.
01:46With the hopes that it's okay,
01:47as long as there's food.
01:49We started,
01:50we're just humans.
01:52In the first day,
01:53they were surprised by their profit.
01:55When we opened that day,
01:57we made it to P5,000 to P8,000.
02:01We didn't expect that we'll reach P15,000.
02:05The star dish of their canteen
02:09is authentic lomi batangas
02:11that's not cheap in sound
02:13and guaranteed to fill you up.
02:15Here in Lomi, it's delicious.
02:1710 out of 10.
02:18It's delicious,
02:19and there's a lot of avocado,
02:21there's a lot of toppings.
02:23They're watching the vlog.
02:25Someone's vlogging for us that we don't know about.
02:27So people are adding to it.
02:29In just 3 months,
02:31they were able to get their profits back.
02:33That's why they upgraded their stores.
02:37They now eat home-cooked food
02:39like grilled bangus,
02:41pusit, and barbecue.
02:43If home-cooked is the trend,
02:45there should be beef kalderet,
02:47curry curry, and boiled pork
02:49with hot soup.
02:52The small meal for 30 people
02:56can now feed up to 200 people.
02:59And the ambience of the place
03:01feels like you're in your own home.
03:03The feels are very homey.
03:05We did that differently
03:07so that when people enter,
03:09they feel comfortable.
03:11Our staff are smiling,
03:13they're approachable,
03:15and when they sit at each table,
03:18their experience is different.
03:21Because their food is open 24 hours.
03:24They're open to comments and suggestions.
03:27In our first week,
03:29our customers were requesting
03:31why don't we do 24 hours.
03:33After 3 months,
03:35we decided to do 24 hours.
03:37We tried it.
03:38And the 24 hours was a success.
03:40For P50,
03:42you can have a snack,
03:44lunch, or dinner
03:46of real home-cooked food.
03:48If you have a budget of P150,
03:50I'm sure you'll be satisfied.
03:53Why are you eating here?
03:54Home-cooked food.
03:55Home-cooked food.
03:56What are you going to eat?
03:57Yes, mommy.
03:58What do you want to eat?
03:59A lot of food.
04:01Pork belly,
04:02ginseng, tilapia.
04:03Why are you eating here?
04:05Home-cooked food.
04:06Okay.
04:07Excuse me, girls.
04:08Careful.
04:09Careful, careful.
04:10Oh, there's a lot of people.
04:11F**k you, Jimmy.
04:14You're the first one.
04:15You're the first one to eat.
04:21There's a lot of food.
04:22I'm getting hungry.
04:24This is Kuya.
04:26JM.
04:27There's a lot of food.
04:29There's barbecue,
04:30beef,
04:31pork steak.
04:33What's this?
04:34Adobong tagalog.
04:35When you say adobong tagalog,
04:36do you have adobong bisaya?
04:39I'm just asking.
04:40There's fried chicken,
04:41ginseng tilapia,
04:42stir-fried chayote.
04:43There, JM.
04:45Yes, ma'am.
04:46There's a lot of people.
04:48It's embarrassing.
04:49Because it's lunchtime,
04:51that's why there's a lot of people here.
04:53Actually,
04:54this place expanded
04:55before,
04:56it was just outside.
04:57Now, they bought the whole summer.
05:00You know, especially in the afternoon,
05:02this is it.
05:03You can't go wrong with this.
05:04Right?
05:05I'm really ordering here.
05:06That's right.
05:08Yes.
05:09I'm also choosing the food here.
05:10Because sometimes,
05:11when you don't have time to cook,
05:13it's delicious here.
05:14There's a lot.
05:15The dishes are different.
05:16So, you have a lot of choices.
05:19Are you open 24 hours?
05:20Yes.
05:21Before,
05:22we only had one shift.
05:23Now, we're open 24 hours.
05:24You can see that.
05:25We're open every
05:26Monday to Saturday.
05:28Sunday?
05:29Day of.
05:30They're also open on Sundays.
05:32Because there's no holiday.
05:33It's a family day.
05:34And what you're offering here,
05:35the food,
05:36the dishes,
05:37is also for the masses.
05:39Yes, ma'am.
05:40We saw that there are a lot of buildings here.
05:43There are condos.
05:44There are companies.
05:46But there's no house to cook.
05:49So,
05:50that's what we're thinking.
05:51Let's add more.
05:52We're just adding more.
05:53So, for those who want to do business like this,
05:55what tips can you give to GM?
05:57Business is a risk.
05:59Yes.
06:00So, what you can always do
06:02is to lessen that risk.
06:04So, you need to...
06:05Study it well.
06:06Study it.
06:07Who's your market?
06:09Are you going to buy
06:10what you're selling
06:12or what you're going to do as a businessman?
06:14Along with their success in their business,
06:16they also got a lot of jobs.
06:19There's a saying,
06:20a businessman does not open a business.
06:24It's the people who opens the business.
06:28That's why we,
06:30our people,
06:31suddenly increased.
06:32And that's everything.
06:33We treat them as a family.
06:36Most of the time,
06:38the business you're thinking of
06:40is the same or different.
06:42But if you think it well,
06:44it seems like there's a better chance of success
06:46in the business you're aiming for
06:48is the tried and tested one.
06:50As long as you level up the quality of the product,
06:53you'll get used to it
06:55and you'll come back to it.
07:05Hey!