A friend wants to get into the food business and has asked for advice This is not an easy endeavor to get into. First define the different aspects of the food industry – big time, like a full-service restaurant or do you start small, such as producing food at home? Then what food stuff will you sell and to whom? At this moment let’s not think big and simply concentrate on being a small operator, working from home. From there, if you succeed, you can go up the ladder and maybe become a restaurant proprietor.
Specialization is something to consider. One can’t simply line up a mix of pasta, fried chicken, barbecue or cakes and pastries without looking at the selling potential of each product. Likewise, since you will be risking your name and reputation, consider which are your specialties and start from there. This is not the time to experiment; there’s nothing like tried and tested recipes. You need to know how to cost your products, so they would give you good returns. To this end, you must factor in your personal effort, electricity, packaging, etc. Look at possible wastage and avoid it.
Bazaars are the best places to discover new entrepreneurs. They get good exposure and many success stories have started there. Remember the pasta sauces of Vicky Pimental of Cocina Victoria? She started selling at bazaars then went into restaurants. Recently, we met this gentleman called Richard at a weekend bazaar. He is the baker/owner of PugonMaster, located in the First BF Homes in Almanza with the Sugarpuff spinoff at the South Station Market in the Alabang-Zapote road. He uses a wood-fired brick oven and prides in the fact that he does not use preservatives. We can not get over his Frozen Brazo (in three sizes) which is unusual with ice cream filling. Great, but must be kept frozen (P200 to P690). His brownies, really fudgy, sell for P150 a box. They have lots on their list. Call 806-3026 or 0917-630-6005.
At the Shangri-La Edsa Plaza Mall we found this kart (Unit 211, second level) selling precious chocolate goodies. The store is called Truffles de France and is part of Asia Sequoia Corporation. As their name suggests we were told that their cacao comes straight from France, the reason their chockies are smooth and fine. Quite on the high side, but beautifully packaged (ideal for gifts), the selection ranges from Cappuccino to Tipsy, with price ranging from P180 to P420. The Edsa phone number is 635-6351 while the Corporate Office can be reached at 376-2075.
Price-watching. Here is what we gathered lately from three big supermarket chains. Pork belly for lechon kawali, P193.75 a kilo; kasim, P146.75; pork liver at P154.75; pork tenderloin at P177; ox tail at a horrendously high price of more than P500 a kilo. PureFoods Fiesta Ham is P84.75 for a pack of 250 gms, Magnolia chicken at P109.75 a kilo, Aussie fresh chuck roll at P310 a kilo. Carrots go for P92 a kilo while celery is tagged at P141.25 a kilo. Regular potatoes cost P45 per kilo while Baguio beans are at P49.00 and cabbage at P34. Seafood has gone up a bit: sole fillet for P320 a kilo, talakitok at P256 , banak at P143 while medium-size tilapia is the cheapest at P84.
If your family is fond of having pizza as merienda, make your own without necessarily using the ready-to-spread mixes. Buy pizza crust and prepare the topping. Mix olive oil with tomato sauce plus a bit of sugar, adjust to your taste. Put a dash of ground pepper and set aside. Cut into thin slices whatever left-over processed meat you have – sausages, pepperoni, hotdogs, ham and luncheon meat. Cut some onions in half rings. Cut green olives into 3. If desired, have small pieces of bell pepper, red and green. You must get a pack of mozzarella cheese. Spread the tomato sauce mix on the crust, arrange the meat and other ingredients on top. Be sure you vary the topping, depending on the selection you have. Decorate with the onions, olives and peppers. Sprinkle with cheese. You can make as much as you want and store them in the freezer. Wrap individually so you won’t have to take out everything. Now you have a great snack for the whole family.
Manong’s is the name of the restaurant on Parkway street in Filinvest, Alabang serving very good crispy pata and sisig. We thought they could have done better with their Bicol Express, but the pinakbet was done well.
Go out once in a while, discover new dishes and enjoy your Sundays!
E-mail comments and questions to: lydia_d_castillo@yahoo.com