Aired (September 7, 2024): Tiyak na mabubusog ka sa ideya kapag nalaman mo ang sikreto sa likod ng tagumpay ng mga negosyong ibinibida ang samgyupsal, creamy lasagna at ng isang helmet cleaning vendo machine. Panoorin ang video.
Matatakam ka talaga sa income na hatid ng creamy lasgana na isang buwang hindi napapanis at ng samgyupsal with a twist! Samantala, tutulin naman ang ride ng pera mo sa helmet vendo machine na nauuso ngayon! Alamin lahat ng iyan sa video na ito.
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
Matatakam ka talaga sa income na hatid ng creamy lasgana na isang buwang hindi napapanis at ng samgyupsal with a twist! Samantala, tutulin naman ang ride ng pera mo sa helmet vendo machine na nauuso ngayon! Alamin lahat ng iyan sa video na ito.
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
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FunTranscript
00:00It's been a month, and to prepare for Christmas, we brought in business earners this Saturday.
00:07Do you want to earn five digits this Christmas?
00:10It's simple, but you can sell a product that you can sell as a business.
00:15It's so clean. It's like I've earned everything.
00:18Online has a lot of potential.
00:20Your marketing is not limited.
00:22The income from lasagna is also high.
00:24But when it comes back, it's also fast.
00:28You may love shoes, but you don't like dirty and smelly helmets.
00:32This is the high-tech solution to your problem.
00:35The income is also high.
00:38It smells so good.
00:39It smells good. It's ready to fight.
00:41Usually, the average is daily 10 helmets.
00:44It's 30,000 pesos per month, and the ROI is quite fast.
00:49Surprise!
00:50Wow!
00:51In Gipsal, Barpa, that's the only business that Aaron Villena, an actor, will offer us.
01:00I need rice.
01:01I was also inspired by other celebrities because they also have their own businesses.
01:05So, I also want to do something outside of showbiz.
01:11Has everyone taken a ride?
01:13Many people love motorcycles.
01:16Aside from those who can reach their destination faster,
01:19some have already taken a ride.
01:23The ultimate star, Jeneline Mercado,
01:25is really excited to ride her big bike.
01:27Do you think a woman is behind the wheel?
01:31In her vlogs, her husband will show her his road trip.
01:34The red arrow star, Dennis Trillo.
01:38Aside from Jeneline, there are also a lot of female celebrities
01:41who are not just for back rides.
01:44Clea Pineda, Miss Universe Philippines 2023 Michelle D,
01:49and Chica Minute host, Ia Villana Arellano, are also riding their bikes.
01:59Even though riding a motorcycle is dangerous,
02:01accidents can be avoided if you always wear protective gear such as a helmet.
02:07But because of the rain, helmets can't avoid getting wet
02:10because of the smell.
02:14If the helmet is smelly, there is a solution.
02:18You don't have to wash and wait for it to dry.
02:21Just put it in the machine and wait for more than 8 minutes
02:25for the smell to go away.
02:30Presenting, the Helmet Cleaning Vendor Machine.
02:38In the middle of traffic in Metro Manila,
02:40motorcycle taxis are a big help for commuters.
02:44It's really a lifesaver.
02:45I'm always in a hurry.
02:47It's faster. It's only a 30-minute ride from the city.
02:50One hour is enough.
02:51It makes my trip easier.
02:54But there's a problem.
02:56Sometimes, the helmet gets smelly.
02:58Oh yes, sometimes the helmet gets smelly and it doesn't get wet.
03:01Sometimes, the helmet gets smelly and it doesn't get wet.
03:05Sometimes, the helmet gets smelly and it doesn't get wet.
03:12This is also a problem for 27-year-old engineer Joyce.
03:16So as a solution, she decided to start a Helmet Cleaning Vendor Machine.
03:21Where did this idea come from?
03:23This is imported from Singapore.
03:26I got the idea because I'm also a motorcycle taxi rider.
03:30My sister noticed that I'm always wearing a pimple.
03:33So I said, maybe it's because I'm wearing different helmets.
03:39She asked me if I saw a machine like that in Singapore.
03:45So I got the idea to research it.
03:47Joyce found a machine supplier and flew to Singapore to see it in person.
03:53The machine showed me how it works.
03:56It's really good here in the Philippines
03:58because it's a big country compared to the Philippines.
04:01There are more motorcycles here.
04:03But there's no machine like this.
04:05Joyce got the first 10 vendor machines that arrived in the Philippines last July
04:10and placed them in different places.
04:13Where did you get this?
04:14We got it in Metro Manila and Bulacan.
04:17We also have it in Antipolo.
04:18Now, we also have ongoing production because a lot of people are inquiring.
04:22Yes, it's like we're in the Philippines right now.
04:24Everyone's asking for it.
04:26Let's put this machine to the test.
04:28How effective is it in removing the smell of a helmet?
04:33Who uses it?
04:34I do.
04:35Even if there's a fight, I still use it.
04:39Really? What kind of smell?
04:40The smell of poop?
04:42The smell of shit.
04:44Sometimes, I tell my customers that the helmet smells bad.
04:47But they don't listen because it's one after the other.
04:49When one of them drops it, another one puts it in.
04:51Don't you want to tell the passenger that it smells bad?
04:54Yes, of course.
04:55In our group, sometimes, we complain to them.
04:57Sometimes, they get mad at us.
04:59The price of each cleaning is P100.
05:01If you don't have a P100 bill, you can put a P250 bill or a P520 bill.
05:07A cycle lasts for 520 seconds or 8 minutes and 40 seconds.
05:13But how does the machine clean the helmet?
05:16There are 5 cleaning processes.
05:18The first one is the fog sanitizing.
05:21In the fog sanitizing, we use a disinfectant mist to disinfect the helmet.
05:28In the second cleaning process, we use UV sanitizing.
05:32We have UV light in the middle of our machine
05:35so that we can focus on cleaning the interior of the helmet.
05:39In the third process, we use ozone cleansing.
05:41This is one of the important processes of our machine.
05:45It releases chlorine smell to purify the interior of our helmet.
05:51The next step is the high heat drying
05:55to blow the mist that was released earlier in the first step.
05:59The fifth stage of our machine is the release of fragrance
06:06to make our helmet fresher.
06:12After more than 8 minutes, your helmet smells good again.
06:16How true!
06:17Let's ask the riders.
06:20If it smelled bad earlier, does it smell now?
06:22It smells good.
06:23It smells like COVID-19.
06:25It's fast.
06:26It's not a hassle to wait.
06:28It's fine.
06:29I'm happy.
06:32It smells so good.
06:35It smells good.
06:36It's ready to fight.
06:37I think my customers will always visit this place.
06:40It smells good.
06:41I rate it from 1 to 10.
06:43It's the best.
06:44No customer will complain about the smell of the helmet.
06:47It's just 8 minutes.
06:48It doesn't take that long for the smell of the helmet to come out.
06:51Riders approved!
06:53For example, if it's cleaned now,
06:55when will you clean it again?
06:57For example, for a motor taxi,
06:59we suggest doing it weekly
07:01because the molds inside the foam will settle.
07:04If it's weekly, it's like P400.
07:07Yes.
07:08So your customers will be happy, right?
07:10Yes.
07:11That it smells good.
07:12Because it started because of them.
07:14Yes.
07:15It's right that you use different helmets.
07:18It's wrong, right?
07:19Yes.
07:20Million Dawang Inabot na Puhunan
07:22to buy 10 machines
07:24and ship them here in the Philippines.
07:26The 5 units that are out
07:28are owned by our family.
07:30And then the other units,
07:32we opened a distributorship
07:35because we trended on social media.
07:38A lot of people inquired.
07:39It's also hard to maintain
07:41because per location, it's far.
07:43So we decided to open
07:46and sell the same machine.
07:49It's been more than a month since it was introduced to the public,
07:51but many are already interested in being distributors
07:54of their vendo machine.
07:57For now,
07:58we have more than 150 messages every day.
08:01And then now,
08:02we sell it for Php 265,000.
08:05The liquid solution is included,
08:0820 liters,
08:09and its fragrance.
08:11We also have warranty and after-sales support.
08:14Because it's still new,
08:15they are still in the market research process.
08:17But the income of each machine
08:19depends on the location.
08:22Usually, the average is
08:24daily 10 helmets.
08:25It's Php 30,000 per month.
08:27And then the ROI is a bit fast.
08:29It can be bigger
08:31depending on the number of people in the location.
08:33The good thing about selling a vendo machine
08:36is that it doesn't need to be monitored.
08:40It's like a passive income.
08:42Because once you have established
08:45a vending machine in many locations,
08:47you just have to wait for the income.
08:50Just the collection per week, per month.
08:53That's it.
08:54If you have an idea,
08:57just start it.
08:58Don't wait for someone else to start it.
09:01Because we can't avoid
09:04that someone else has thought of it.
09:06But you have an advantage if you're the first one.
09:09The solution to your problem,
09:10you know,
09:11is just another potential business idea.
09:13Just expand your thinking,
09:15like Joyce,
09:16who has already found the answer to the problem,
09:18and is still making money.
09:21Lasagna that won't go bad
09:23even if you don't eat it for a month.
09:25They have it here.
09:27It's in storage.
09:28It's just in the chiller.
09:30It will last up to a month.
09:32It won't go bad.
09:36Oh my!
09:37Look at that meaty, creamy, and cheesy goodness.
09:41The price is just right for the quality
09:43that is crispy and crumbly.
09:49So this is the lasagna.
09:51The challenge for me is,
09:52I don't know what the price is.
09:53I need to taste this first.
09:57Oh, it's tasty.
09:59Yes,
10:00this is expensive.
10:02150?
10:05Correct.
10:08I guessed it right, 150.
10:09But this is cheap, 150.
10:11Because it's tasty.
10:13It's so creamy.
10:14The cheese is really tasty.
10:16Even the beef.
10:17It's just tasty.
10:18For me,
10:19in a scale of 1 to 10,
10:20my score here is 10.
10:23Did you guess it right, Mare and Pare?
10:25One of the secrets to cheap,
10:27yet tasty lasagna
10:29is their homemade cheese.
10:32Actually, this mozzarella cheese
10:33is originally from Bufalo.
10:36Since we're here in the Philippines,
10:38we created a mozzarella here in the epicery
10:42made from Calabao milk.
10:44This is called cheese curd,
10:46or natural cheese.
10:48So now,
10:49we're still forming it
10:51as mozzarella.
10:52Then later on,
10:53you'll see that
10:54it will slowly stretch.
11:03The study of cooking lasagna
11:05started in 2015
11:07when Chef Eladio worked as a supervisor
11:09in an Italian restaurant.
11:12When you say Italian,
11:14it has a sour taste.
11:17But we Filipinos,
11:19we like it sweet.
11:22So we made a combination
11:24that's not too sour,
11:26and not too sweet
11:28to make it perfect
11:30for everyone.
11:32In 2016,
11:33they became a concessionaire
11:35and sold lasagna
11:36to various private companies.
11:38Since it sold well,
11:39they tried to market it online
11:41which only started this year.
11:43So far,
11:44there's a lot of potential in online.
11:47Because it's an unlimited chef.
11:49It's unlimited.
11:50It can reach your marketing,
11:52your ads.
11:53It can be nationwide.
11:54There's a demand in the market,
11:56but it's not that many competitors
11:59because it's just easy to make.
12:02It's a bit hard to make.
12:04The cost of 50,000 pesos
12:06for the equipment and raw ingredients
12:08was paid back in just two months.
12:11The cost of lasagna is a bit high,
12:14but when it comes back,
12:16it's fast.
12:18At first,
12:19it was mostly family, friends,
12:21and their customers were just strangers.
12:23Gradually,
12:24they became organic customers,
12:26and others became repeat
12:27and loyal customers.
12:29We have a secret spice
12:31that has an aroma
12:33that you can smell
12:35while you're eating.
12:36That's the top secret.
12:37For one batch,
12:39it takes more than two hours
12:41to make the batch
12:43that we're going to cook.
12:44It's time to taste!
12:46Recipe rebuild, chef!
12:49In a tray,
12:50put the meaty red sauce
12:52and the pasta.
12:54Add more red sauce
12:56and drizzle creamy white sauce.
12:58This is what makes our lasagna delicious,
13:01our creamy sauce.
13:03Top it off with their own
13:05Formaggio Delicioso Smelting Cheese.
13:07Repeat the process
13:09until you have four layers.
13:11In the last layer,
13:12put a generous amount of white sauce.
13:14It's not common to save here.
13:16You can hardly see the layers
13:18of the mars.
13:20And of course,
13:21the cheesier, the better.
13:23You can add more cheese.
13:28Solo order is P150.
13:30For sharing, it's P250.
13:32They also have a party tray
13:34that's good for up to 12 persons
13:36with 320 sliced garlic bread,
13:38two boxes of assorted Korean Manju,
13:41and three cans of mango dragon fruit drinks.
13:44It's for the whole family and friends.
13:46Available for pick-up and take-out,
13:48their lasagna can be catered
13:50within Metro Manila and nearby provinces.
13:54And for those who want to start a business
13:55this Christmas season,
13:56there's a 25% discount.
13:58For those who want to be a reseller,
13:59you only need to pay P3K.
14:03Who wants lasagna?
14:06It can be free,
14:07but there's a challenge.
14:09You need to spell the word lasagna correctly.
14:16L-A-S-A-G-N-N-A
14:22N-A
14:24Lasagna.
14:27You can do it.
14:29You can do it.
14:30You just need to say N or N-Y.
14:32Okay, lasagna.
14:35Well, lasagna.
14:39L-A-S-A-G-N-N-A
14:43That's amazing.
14:50L-A-S-A-G-N-N-A
14:53Ma'am didn't put in much effort.
14:55Thank you, ma'am.
14:56Try it.
14:57It's still hot.
14:58It's delicious.
14:59It's so creamy.
15:00Oh, it's so creamy.
15:02Really?
15:03So you didn't save money?
15:04No.
15:05It's all in there.
15:07Aside from the taste,
15:08why do they call it Lasagna Express in the business?
15:11Because you can eat it express or instant.
15:14Even if the lasagna stays in the refrigerator for up to a month,
15:17you just put it in the microwave,
15:19and ta-da!
15:21You have instant food.
15:23In terms of storage,
15:24as long as it's in the chiller,
15:26it won't get spoiled for up to a month
15:29because we have a top secret.
15:31Our top secret is that
15:32we don't use water
15:34when cooking lasagna sauce.
15:37That's how watery it is.
15:39It's all natural.
15:41It doesn't have any water.
15:43Their customers were able to sell it.
15:45And now,
15:46they're able to earn six digits per month.
15:50The commissary's improvement
15:53is because you need to upgrade your equipment.
15:58Their goal, Chef Eladio and his business partners,
16:01is to build on-the-go physical stores in malls.
16:05For those who want to start a business,
16:06don't be afraid to start.
16:08Because we can improve our business
16:10and we can learn from it.
16:12Because once we make a mistake,
16:14we can correct it
16:15on how we can improve our business.
16:18As long as it's important,
16:19we like what we're doing,
16:21and we love what we're doing.
16:24Slowly but surely.
16:26Slow but surely.
16:27What's important is that
16:28there's a clear direction to go.
16:30And that's the perfect recipe
16:32to success.
16:36Mga Kapuso,
16:37this is your sign na magsang gyupsal.
16:42Ngayong maga,
16:43mga kakasama natin si Aaron de Llena.
16:45Waiter!
16:46Kimchi naman dyan.
16:50I'm too full to argue.
16:56Sa lugar na ito,
16:57welcome ang mga OA,
16:58demure,
16:59nonchalant,
17:00may ngipin o wala.
17:01But wait,
17:02there's more.
17:03Dahil ang sang gyupsal business ni Aaron,
17:05may lagusan papunta sa bar na ito.
17:09Yan.
17:10Surprise!
17:11Wow!
17:12After magsang gyupsal,
17:13party ka naman.
17:17Let's go partying
17:18ngayong bare months,
17:19mga kapuso!
17:23Ayan!
17:24Hi, Aaron!
17:25Hi, Ms. Rose.
17:26So,
17:27eto pala yung iyong business.
17:29Ano pangalan ito?
17:30The Grill Master.
17:31Yung isa naman po,
17:32is the Gold Bar.
17:33Ayan.
17:34Halika, Ms. Susan,
17:35ito tour kita.
17:36So,
17:37eto ang area po
17:38for some
17:39gyupsal.
17:40Opo.
17:41Okay.
17:42Pansin ko dito,
17:43parang ang color mo ay
17:45maroon or red?
17:46Red and black po.
17:48Parang I heard,
17:49pagka sa business daw,
17:50dapat daw yata
17:51ay lagi may red color.
17:52Yes, o.
17:53Well,
17:54tama din naman po.
17:55Yes, yes.
17:56Tama, tama.
17:57O, o.
17:58Para lagi kaya'tang gutom.
17:59O, o.
18:00Para lagi kaya'tang gutom.
18:02Tama, tama.
18:04Nasa 40 katao
18:05ang pwedeng kumain
18:06ng sabay-sabay sa lugar na ito.
18:10Pagkabukas naman
18:11sa kortinang ito,
18:13Ayan, surprise!
18:14Wow!
18:16After mo magsanggyup,
18:17party ka naman
18:18dito sa The Gold Bar.
18:23May video ka ba dito?
18:24Wala pa po
18:25as of the moment,
18:26pero may mga nage-request po
18:28actually mga customers
18:29na talaga,
18:30Uy, may video ka ba dyan
18:31sa Gold Bar?
18:32Pero ano po ito,
18:33parang,
18:34sya po ay parang,
18:35speak-easy type lang.
18:36Ang ano namin,
18:37mga natotarget na customer
18:38talaga yung mga corporate,
18:39mga birthday celebrations din.
18:41Especially po nga yung
18:42Berman,
18:43talaga nga
18:44nagpipick sya.
18:45Sa'y mga parties?
18:46Opo, yung po.
18:47Ilan naman ang capacity
18:48nito?
18:49Itong taong din pwede din,
18:50ano?
18:51Dito po sa Gold Bar
18:52is 50 po ang seating.
18:54So pag gusto mong nakatayo,
18:55mga 70,
18:56kasha kayo.
18:57Dati raw ay party ito,
18:59ng Samgyupsal,
19:00pero nung 2002,
19:01ay na-convert na ito
19:02into a bar.
19:04This is a combination
19:05of modern and native,
19:07ano diba?
19:08Yes po, opo.
19:09Ito, mga native handicraft yan eh.
19:10Yes po.
19:11Plus this painting,
19:12this is more Filipino,
19:13di ba?
19:14Yes.
19:15Welcome
19:16ang mga walk-ins
19:17sa bar nila, Ehon.
19:18Ang kanila mga bestseller dito
19:20ay ang
19:21Samgyup Chicharon,
19:22Chicken Poppers,
19:23Beef Sisig,
19:24at Kimchi Spring Rolls.
19:26Pero talagang pakay ko ngayon,
19:27umaga,
19:28itong Samgyupsal.
19:30At for today's video,
19:31sitting pretty lang ako dito,
19:33habang si Aaron
19:34ang designated cook.
19:37Masanay na sanay nga si Aaron sa ano,
19:39sa seafood.
19:41Alam na alam mo yung paborito,
19:42kasi yung paglulito niya ng shrimp.
19:44Natuto na po.
19:46Una kong titikman
19:47ang kanilang marinated pork.
19:49Inip pala.
19:51Nasubo ko na.
19:53At,
19:54balasa nga ang kanilang meat.
19:57Pang-ulang.
19:59Pang-ulang,
20:00pang-kanin.
20:01Pang-kanin pala to.
20:03Kailangan may kanin.
20:05Php 499 per head
20:07ang kanilang samgyupsal
20:08para sa only pork,
20:09beef,
20:10and seafood.
20:11At Php 699 per head naman,
20:14kung magdadagdag ng wagyu cubes
20:16at ice cream.
20:18Masarap.
20:19Alam mo sariwa,
20:20kasi manamit-namit.
20:23Pagkakumakain kayo ng mga seafood,
20:25yun yung ang piso sa palatandaan na
20:27sariwa yun.
20:29Matamis-tamis yung lata niya.
20:31Gusto ko yung kimchi niya ha?
20:32Masarap.
20:33Ako paborito din yung kimchi dito.
20:34Paborito mo.
20:35Ako nga miss Susan,
20:36hindi ako masyadong mailig sa spicy,
20:37pero,
20:38pag kimchi,
20:39nauubos ko niya.
20:40Kailangan refill din ako yung dito.
20:41Oo nga.
20:42So,
20:43ito na.
20:44So,
20:45kailangan refill din ako yung dito.
20:46Oo nga.
20:47Pero sa dami ng side dish,
20:49ang pinaka-natipuhan ko
20:51ang kanilang Korean salad.
20:55Masarap yung salad.
20:58Diba?
20:59Kaya may maasim,
21:00medyo matamis.
21:01Ang sarap.
21:02Teka, busin mo.
21:03Marami pong nasarapan dyan,
21:04kaya buto tinikman nyo.
21:05Sarap.
21:06Ako yung nulutin siya,
21:07kain ako lang kain.
21:09Mailig din po ako magluto miss Susan,
21:10pero,
21:12ano lang,
21:13saktuhan lang,
21:15graduate po ako ng HRM.
21:16Ha?
21:17Opo.
21:18Talaga?
21:19Opo.
21:20Eh, pwede nga.
21:21Ang aking hatol,
21:22sa Samgyup Sala na ito,
21:24Panalo ang,
21:25ano,
21:26Samgyup dito,
21:27ni Aaron,
21:28sir.
21:29Ay, marami salamat po.
21:30Lahat,
21:31masarap.
21:32Wala kang itulak ka video.
21:34May mga kasosyo si Aaron
21:35sa negosyong ito,
21:36mga kapuso.
21:38Madali,
21:39pag soul po,
21:40partnership diba?
21:41Solo mo.
21:42Pero pag may partner ka,
21:43business partner ka,
21:44ano may papayu mo
21:45sa mga ganunang
21:46planong pasuking negosyo?
21:47Oh hindi,
21:48pilihin mo ng tama,
21:49talaga.
21:50Kumbaga parang,
21:51kung talaga mapapagkatiwalaan mo siya,
21:52eto,
21:53go for it.
21:54Pero one thing is,
21:55parang maganda sa,
21:56kasi five po kaming partners dito,
21:57so yung teamwork namin.
21:58Teamwork kayo.
21:59And,
22:00at the same time,
22:01syempre kailangan inspired kayo
22:02sa mga ginagawa nyo,
22:03and,
22:04marunong kayong lahat
22:05maghandle ng stress.
22:06Kumbaga may mga kanya-kanya po
22:07kaming inputs,
22:08may ganyan.
22:09Tapos,
22:11So,
22:12may ganyan naman po.
22:15Nung una rao,
22:16ay pinadadalhan lang si Aaron
22:17ng pagkain para magpromote.
22:18Pero,
22:19labis daw niya
22:20itong nagustuhan.
22:21Personally po,
22:22kasi paborito ko talaga
22:23yung sanggyup.
22:24Mahilig po talaga ako
22:25ng mga luto-luto.
22:26Tapos,
22:27yun nga,
22:28nung time na napadalhan ako
22:29before,
22:30sabi ko,
22:31ang sarap ng sanggyup nila.
22:32Kasi may wagyu din po sila,
22:33wagyu cubes.
22:34So,
22:35yun lagi yung nire-request ko.
22:36Saktong naghahanap daw siya
22:37noon ng investment,
22:38kaya naisip niyang
22:39dito na ilagay
22:40ang iba niyang ipon.
22:43Twenty years na po ako
22:44mi Susan
22:45in the industry.
22:46Naispire din po ako
22:47sa mga ibang mga celebrity
22:48kasi yung ibang
22:49may mga business na rin eh.
22:50So,
22:51kung baga ako,
22:52gusto ko rin na parang
22:53kahit pa pano,
22:54eh,
22:55outside showbiz,
22:56may mga ginagawa din po ako.
22:57Hindi ka ba natakot
22:58kasi maglalabas ka
22:59and then bago ka lang
23:00bago ka lang
23:01sa business
23:02and then ilalabas
23:03mo itong amount of money?
23:04Siyempre,
23:05doon nun po yung
23:06fear na parang,
23:07naku baka mamaya
23:08ako naman po,
23:09kumbaga,
23:10medyo risk taker din naman po ako.
23:11Kumbaga,
23:12minsan sabi nga nila
23:13pag nasa bank ko,
23:14hindi naman siya lalago
23:15ng gano'ng kalaki.
23:16So,
23:17kumbaga,
23:18ito,
23:19sabi ko mapapagkatiwala
23:20ko din naman po
23:21yung mga business partners ko
23:22and ginaguide din naman po
23:23ako nila sa tama
23:24kasi kumbaga,
23:25wala pa po ako
23:26masyadong alam eh
23:27sa business.
23:28Kumbaga,
23:29gusto ko lang,
23:30ay,
23:31gusto ko magbar.
23:32Sige,
23:33sama ako dyan.
23:34Hindi naman po gano'ng
23:35kabilis talaga
23:36malay niyo,
23:37katulad ni Aron
23:38na nakahanap ng tagumpay
23:39kasama ang kanya
23:40mga pinagkakatiwalaang
23:41individual.
23:43Ika nga,
23:44teamwork
23:45makes the dream work.
23:50Ang pinaproblema ni Joyce
23:51na madumi at mabahong helmet
23:52dala pala
23:53isang negosyong high tech
23:54na patok din sa masa
23:55kaya
23:56dagsa ang kita.
23:59Dahil alam ni Aron
24:00na hindi pang habang buhay
24:01ang pag-aartista,
24:02pag ninegosyo
24:03ang isa pang pinagmumula
24:04ng kanyang kita
24:05para ang kanyang future
24:06maging secure na.
24:08Simple produkto
24:09na on the go.
24:10Yan ang bright idea
24:11ni Chef Eladio
24:12pero
24:13mas naging mabenta pa ito
24:14dahil sa masarap na lasa
24:15at murang halaga
24:16kaya
24:17all year round
24:18ang kita.
24:19Kaya naman,
24:20bago mo ng halian,
24:21mga business ideas muna
24:22ang aming pantakam
24:23at laging tandaan
24:24pero lang yan,
24:25kayang-kayang
24:26gawa ng paraan.
24:27Subahan niyo kami
24:28tuwing Sabado,
24:29alas 11-15 ng umaga
24:30dito sa GMA.
24:31Ako po,
24:32si Susan Enriquez
24:33para sa
24:34Para Paraan!