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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
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
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
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!
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