Negosyo Tayo | Homemade food delivery business owner, kilalanin!
Negosyo Tayo | Homemade food delivery business owner, kilalanin!
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00:00 Julian Aventura was planning to open a different business but he was forced to close due to the pandemic.
00:06 But they say, when one door closes, another opens.
00:10 The pandemic was also a trigger for his accident.
00:14 He started his homemade food delivery business.
00:17 Let's find out his business story here in "Negosyo Tayo".
00:22 [Music]
00:31 I'm Julian Aventura.
00:33 At the age of 5, I have a homemade food delivery business.
00:38 [Music]
00:44 I used to have my own online buy and sell.
00:47 At the same time, my plan to launch my business was for kids' wear and moms' wear.
00:55 Our launching was supposed to be on March 25, but we had a lockdown on March 15.
01:02 I thought that it wasn't for me.
01:05 God moves in mysterious ways.
01:09 Little did I know that He would bless me with this in a short time.
01:14 That's why I'm now in the food business.
01:16 This started two weeks into the pandemic.
01:20 The pandemic started on March 15, 2020.
01:24 We were in lockdown and we were staying in a condo.
01:28 Since everyone was not allowed to go out, I started selling eggs in our condo.
01:38 From the first 10 buyers of eggs that I sold, I thought of selling lasagna since we made 6.
01:49 We ordered and in less than 10 minutes, when they were delivered to their units, they all reordered.
01:56 Months after, they picked up and followed up with truffle pasta, baked shawarma, and baked nachos.
02:07 It was slow and not a lot of dishes were ordered.
02:15 A little trivia about the names of my menu.
02:19 They are all named after the pet names of my mom to us siblings.
02:24 We are 8 siblings all in all.
02:26 Our mom is very charming and very sweet.
02:30 She likes to give us pet names.
02:34 We call this "Happy Invento"
02:37 Because when you are a foodie, you will not stop until you get the taste you want to make at home.
02:45 It's just very fortunate that we are able to earn our living.
02:52 The best part of it is we get to be part of people's celebrations.
02:57 I'm also a diver and an underwater photographer.
03:01 The only challenge is when I'm out of town, I have to hold the camera.
03:07 But the good thing about it is my friends, relatives, and neighbors understand.
03:12 They are always willing to wait until I get back to Manila.
03:15 I like having a personal touch, a personal approach to my clients.
03:20 When they ask about my menu, I would like to find out first and foremost what the purpose is, what the event is.
03:28 We put balloons, birthday balloons.
03:31 If it's our anniversary, we also try to do other things like go extra mile.
03:37 In all my passions in life, even diving, all my colors are fuchsia pink.
03:43 Not light pink, not neo pink, fuchsia pink.
03:46 In terms of the food, because this is my work every day, and I believe in color psychology.
03:53 I believe that when you face your favorite color or the one that makes you happy, it also makes your work more fun.
04:02 One of my advice is turn your pain into power.
04:06 Turn your pain into purpose.
04:09 Turn your pain into passion.
04:11 And you will never feel like you're working.
04:22 Peace on life, celebrate with love.
04:25 That's why, let's go! Let's do business!
04:28 [MUSIC PLAYING]