Aired (September 30, 2023): Ang simpleng negosyong pagbebenta ng leeg ng manok ng magkaibigang sina Jano Lacanilao at Jimbel Sahagun, kayang-kaya na raw kumite ngayong ng tumataginting na Php 150,000 hanggang Php 200,000 kada buwan! Paano ng aba nagsimula ang matagumpay na negosyong ito? Panoorin ang video.
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00:00 When it comes to choosing a chicken,
00:03 it's usually the neck that's being considered.
00:05 We're talking about the big and meaty parts of the chicken.
00:08 But when it comes to eating, the neck isn't being snubbed.
00:15 Chicken neck is what their customers are looking for.
00:19 That's the business that Jano and Jimbell tried.
00:25 We started with barbecue.
00:27 Then it continued until people started looking for dining in,
00:31 if you have rice.
00:33 Lugan became the one that started in their house.
00:36 From the smoke of grilling,
00:38 it was replaced by the smoke from the fried chicken neck.
00:42 The chicken neck really started when I was still a kid.
00:45 I had a friend who sold neck.
00:48 That's when I found out that neck is delicious.
00:50 Then I thought, "Oh, chicken neck is good."
00:52 Then I made my own breading.
00:55 Like the fried chicken,
00:57 their crispy chicken neck is also simple to make.
01:01 The fresh chicken neck is wrapped in breading,
01:04 then fried in hot oil.
01:09 Double fry is needed to make it more crispy.
01:15 Fried chicken neck is more delicious when it's dipped in their signature vinegar.
01:23 That's why they're more popular.
01:26 It's more online and take-outs only.
01:29 Our space was small.
01:31 We made it in our store first.
01:33 We really made it bright so that we can see each other right away.
01:37 Of course, there are a lot of cars that smell.
01:40 Their event was more loud when they had a party in their place.
01:45 I said, "Brad, take a picture of our neck."
01:48 We moved the container so that there are more people looking.
01:51 Then we had a promo, "Festa ng Bayan ng San Pablo."
01:53 When we posted, we didn't expect that it would be a hit.
01:58 Their chicken neck was simple and delicious.
02:01 They're selling it in kilos now.
02:04 When the four of us can afford it, we talk.
02:07 I said, "When the day comes,
02:09 this breading we're making will be a machine for us to mix.
02:13 It's drum drum now."
02:14 The breading is 50 kilos.
02:17 Minimum 90 kilos a day.
02:18 90 kilos is about 6 hours.
02:20 It's running out.
02:22 Along with the business, the trials are not far.
02:27 When we opened, we slowly got to know the moto neck.
02:30 A lot of people read about it and also sold it.
02:33 Of course, we can't stop it because we all want to earn.
02:37 Aside from their competence,
02:39 they also had problems when they were given an old stock of chicken necks.
02:44 We also had problems before.
02:46 We can't sell the necks one by one so that we can look at them.
02:50 Sometimes, we get old.
02:53 In Palaran, when we were given a stock, a lot of people returned.
02:56 It's really different.
02:57 The neck is expensive.
02:58 The chicken's meat is more expensive.
03:00 When it's four bags, it's about 60 kilos.
03:04 That's it. You're broke.
03:05 Instead of feeling weak inside,
03:08 they were challenged to improve their product.
03:11 We became more persistent in that.
03:14 At least, we were able to do it.
03:16 You can't just let the neck be outside.
03:19 It also helped us so that the next time, it won't happen to us.
03:24 Before I taste the product of Giano and Jimbell,
03:28 they gave me another trial.
03:30 In cooking, it's important to clean it so that you'll be sure that it's delicious and you'll be full.
03:35 That's why the chickens in front of me need to be cleaned.
03:38 The chicken's skin is very soft.
03:39 You can use the chicken's skin in just one minute.
03:44 Let's go!
03:46 Ready.
03:51 Is this easy to remove?
03:53 One.
03:54 Two.
03:55 Why is it so hard?
03:57 Three.
03:58 It's hard to do four.
04:00 Five.
04:01 Six.
04:02 It's already removed.
04:03 Seven. Eight.
04:05 Nine.
04:08 Ten.
04:09 It's already removed.
04:10 It's clean.
04:13 It's already removed even if you dissect the chicken's skin.
04:17 It's clean.
04:18 It's already removed.
04:19 It's not dirty anymore.
04:20 Ready to cook now?
04:22 Ready!
04:23 Feeling VIP?
04:25 Let me show you how Giano and Jimbell cook their fried chicken neck.
04:31 Let me show you how they cook their chicken neck.
04:37 I want to know why you use chicken neck.
04:40 It's different.
04:42 We usually use chicken pork.
04:45 We bought this from Banquist.
04:48 What do you call this?
04:50 Sinangag.
04:52 It's our partner in cooking.
04:54 Is that how you order?
04:55 Yes.
04:56 It's neck and neck.
04:57 Giano, how do you cook it?
05:00 How does it become crispy?
05:03 It's crispy when you boil it.
05:05 When the breading is hard, you transfer it to another pan.
05:10 You can't cook it all at once.
05:12 Really?
05:13 The middle part will be raw.
05:14 It smells good.
05:15 You know, when the product is clean, it smells good.
05:18 How much is the chicken for one order?
05:20 More or less, 15 pieces.
05:21 15 pieces?
05:22 Yes.
05:23 So, the original is P120?
05:25 Yes.
05:26 15 pieces.
05:27 And if there's spicy, it's P125.
05:30 It's really cheap.
05:33 Yes, it's for mass production.
05:34 It's really for mass production.
05:35 You're really craving it.
05:37 You want to taste what Giano is cooking.
05:40 Can I taste this?
05:41 Just the skin?
05:42 Yes, you can eat the skin.
05:43 It's dripping because it's cooked.
05:48 It's delicious.
05:53 It's really tasty.
05:54 It's crispy.
05:56 There.
05:58 Cook all of that, Giano.
06:00 You can take it home.
06:01 It's okay.
06:03 Let's eat.
06:04 This cart became a home for Giano and Jimbell,
06:13 even though they are their wives, they are still in their business.
06:16 Before, this was just a part-time job.
06:19 We just celebrated the pandemic.
06:21 We didn't expect that in just one night, it became a boom.
06:24 He's in charge of the fish and the fried rice.
06:26 His wife is in charge of cleaning, and my wife is in charge of the rice.
06:31 Our first investment was P35,000.
06:35 In the barbecue, we had 2,500 members.
06:39 And then, what we saved in the P2,500,
06:42 in just 3 months, it became P35,000.
06:45 Their help is one of the secrets,
06:49 that's why their small business is increasing in their income.
06:54 We started with P2,700.
06:57 We are ranging from P150,000 to P200,000 a month.
07:01 We are divided into two families, him and me.
07:05 The former Deadman Chicken Neck is a great blessing to Giano and Jimbell's family.
07:12 Many people don't believe that it's just a neck.
07:18 We built our own house.
07:21 We give our children what they need.
07:24 I didn't experience that when I was young.
07:27 We always hope that the business will grow.
07:30 Step by step.
07:32 Love the business, so that the business will love you.
07:35 We always say that the customer we get will bring the customer to us again tomorrow.
07:41 To the fishmongers, Giano and Jimbell, who are not patient in their business,
07:45 sometimes the things that are being fished by the fishmonger,
07:49 will make them grow in our lives.
07:52 [Music]
08:15 [BLANK_AUDIO]