Aired (December 30, 2023): Swak na negosyo ngayong holiday season ang mga putok-batok business! Ano nga ba ang sikreto ng mga negosyong ito para magtagumpay at kumita ng 6 digits kada buwan? Alamin sa video na ito.
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00:00 For those who are looking for a good meal, you can get it for just 20 pesos.
00:07 Just add 20 pesos and you'll have rice, soup and gravy.
00:12 There's silog meals, pares, and of course, sizzling meals.
00:20 The price of the food here starts from 49 pesos to 239 pesos.
00:28 You can earn up to 100,000 pesos monthly.
00:32 One of their bestsellers is sizzling steak.
00:35 It's a social dish.
00:36 Let's see how they do it.
00:39 First, they put 2 spoons of butter or margarine in a pan.
00:45 Then, they put the steak.
00:46 They season it with salt and pepper.
00:49 And they cook it for 1 to 3 minutes per side.
00:51 And then, take it out.
00:55 In another pan, they put butter or margarine again because they're going to make a strong gravy.
01:00 Then, they put chicken and beef cubes, water, dry mix of mixed spices, water with all-purpose flour, and milk.
01:08 Wait for it to thicken a bit and the sizzling steak is ready to be assembled.
01:21 Rib-eye steak is only 169 pesos while porterhouse steak is only 189 pesos.
01:28 It's affordable.
01:29 I usually order here almost every night.
01:32 Because the gravy is delicious, everything is delicious.
01:36 It's always new.
01:37 Wes said that he named his food after his grandmother.
01:41 That's why he's pursuing his business.
01:45 I can also provide livelihood to other people.
01:48 I can help other people.
01:50 It's really hard to be poor.
01:52 That's why I don't want to experience that.
01:54 I really want to be rich.
01:56 I want to be comfortable.
01:58 I want to be comfortable with my family.
02:00 I want to be comfortable with all my loved ones.
02:03 That's why that's what drives me to strive harder.
02:09 From abutcayang steak, we reached here in Malolos, Bulacan.
02:13 The lachon belly that has different flavors.
02:18 We have six flavors.
02:20 Classic, lemon herb, lechon de negra, bulacan, sweet style.
02:26 We also have longganisa, kalumpit stuff.
02:30 I thought that I want to make a different lachon belly that I'll sell in the market.
02:34 So I thought and researched different styles of making lachon.
02:40 Mark's gimmick is that he's earning thousands.
02:47 Per month, we can generate income of 60 to 70 thousand.
02:52 Our December is six digits.
02:54 Per month, we can prepare 50 lachon belly.
02:58 20 to 50, depending on the month, depending on the season, if there's a celebration.
03:04 One of the secret that's why they easily got to know is Mark's belly good marketing strategy.
03:10 He got to know us when we advertised on Facebook and other social media.
03:19 Then, Mr. Pugon got to know us here in Malolos.
03:25 Because Mark's lachon belly is very spicy, he'll show us how to make it.
03:32 For the taste of the meat, we just need salt and pepper.
03:37 For the flavored version of lachon belly, he'll put herbs and lemon slices.
03:42 For the stock version, he'll put bay leaves, garlic, and longganisa kalumpit.
03:47 For the denegra lachon belly, he'll put chili and bay leaves.
03:52 Then, he'll sprinkle squid ink on the skin.
03:55 For the perfect lachon belly, this is Mark's tip.
03:59 To suck the skin, put salt and vinegar.
04:02 You need to rest it for two hours before cooking it.
04:07 When the belly is ready, you can put it in the oven.
04:11 Mark's flavored lachon belly is not high blood but high profit.
04:17 We can afford things that we couldn't afford before.
04:23 You should be persistent and don't give up on the product you're endorsing.
04:29 If the bulacan has a flavored lachon belly, the kalookan has a flavored crispy pata.
04:34 I noticed that a lot of people are eating crispy pata.
04:38 I have a lot of competition.
04:40 What will be your advantage?
04:42 People like different foods.
04:46 I tried to make a twist.
04:49 First, I made it with butter garlic.
04:51 After one or two weeks, I realized that there should be an option.
04:55 Not just one flavor.
04:57 So, I made it with chili garlic.
04:59 The customer's feedback is good.
05:02 That's why we're ordering flavored crispy pata.
05:06 The previous three orders of crispy pata are now reaching 40 to 50 pieces a day.
05:13 That's why I saw that this one is not going to be sold because it's sour.
05:20 Alex's sales are going up from 5,000 to 10,000 pesos a day.
05:28 Don't be like that because their sales are sold out almost every day.
05:32 It's time to taste the butter garlic crispy pata.
05:40 Let's taste it and judge what's different.
05:43 Of course, we're familiar with crispy pata.
05:45 But what's different is that it's flavored.
05:48 It's soft.
05:55 It's tasty.
05:57 The meat is flavorful.
06:01 It's flavorful.
06:03 I can taste the flavor of butter, garlic.
06:08 Of course, this is garlic.
06:10 It's so tasty.
06:12 It's delicious.
06:13 Wrap it.
06:14 It's delicious.
06:16 Alex is planning to open a physical store.
06:23 You can put your heart in the business.
06:25 The trials are just natural.
06:28 The sales are not always good.
06:32 The challenges are just natural.
06:35 The harder the challenge, the better.
06:39 Because if you pass it, it means you're good.
06:42 Before everyone goes on a diet in 2024,
06:46 let's have a drink of Putok Batok food.
06:49 But let me remind you,
06:52 you can eat more than 3 times a day.
06:55 Everybody happy!
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