Aired (October 7, 2023): Ang inaakalang sa mall lang daw na matitikman na masarap na ramen at iba pang Japanese cuisine, puwede na ring masubukan sa negosyong itinayo ng magkaibigang sina Adrian Hernandez at Ron Elacion! Sa presyong abot-kaya, mapapangiti na raw ang mga customers sa kanilang pakulo na tila isang ramen kiosk na maihahalintulad sa mga nasa kalye ng Japan.
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LifestyleTranscript
00:00 The famous Japanese food, Ramen, is not only available in Japan and in malls.
00:06 Because it is a street in Manila, it is sold and is being sold in large numbers.
00:11 The way of eating it is called "Kiosk" in the streets of Japan.
00:19 That is the business of Adriana Tron and her friends.
00:23 This is the Ramen on the street that can reach.
00:28 Our usual concept is to attempt the instant Ramen.
00:35 Because the definition of Ramen is a bit expensive.
00:40 So we attempt to get the instant Ramen.
00:43 It is really a street style.
00:45 We are four owners here.
00:47 We started with four.
00:49 We also push carts, cook outside.
00:52 We put a tent.
00:56 And then we cook there.
00:59 They thought of Ramen as a product because it is not yet available in their area.
01:06 Their business has just started to challenge their friends.
01:11 It is a bit difficult because there is no perfect dish that you can cook first.
01:18 So until we learned, we have no big goal.
01:26 We started with 7,000 each.
01:30 We are four.
01:31 Some of us borrowed money.
01:34 Like me, I sold my son's PS3 PS4 to have a little income.
01:41 To sell their business, they made a gimmick on the street.
01:46 Actually, we started with a low budget.
01:51 We cannot afford to get a place in a mall.
01:56 So we started with a simple cart.
02:01 We made it look like what it looks like now.
02:04 Until we didn't know that it is profitable.
02:09 Then we just roll it.
02:11 Because it is on the street, Paroquiano can sell their Ramen faster.
02:17 They also built the Ramen Street here.
02:21 When we first opened, we only had two stoves.
02:26 Now, we have eight.
02:30 We only had three tables before.
02:32 We saw that the customers, the people who eat here, they are coming back.
02:39 And because they already know the Ramen Street,
02:43 with their promotion, the challenge in their business has increased.
02:48 We are just on the sidewalk.
02:50 It is challenging for us.
02:53 Sometimes, we get calls, we get replaced.
02:57 When it rains, we expect that very few people will go.
03:04 But it does not disappear.
03:06 The advantage is that we can see each other.
03:09 Anyone can pass.
03:12 Because we always see each other.
03:14 It is like, it is a constant attention to the people passing by.
03:22 That is why the group of Adriana Tron,
03:25 is thinking of another discount.
03:27 Until someone offered us the position in the kitchen.
03:34 But still, Ramen Street,
03:37 I talked to our chairman here,
03:40 for the safety of our customers,
03:44 we requested that they can monitor the area.
03:48 Their food became more popular with their customers on the street.
03:54 The reason is so that they can eat other Japanese food,
03:57 like rice meal and side dishes.
03:59 When we started, we were already happy with 5,000 pesos.
04:05 Maybe 20,000 pesos.
04:07 5,000 pesos, we are already happy.
04:10 Maybe 20,000 to 30,000 servings of ramen a day.
04:15 We are already happy with that.
04:17 We did not expect that.
04:20 We can sell 200 to 250 ramen bowls only.
04:25 Only, without the rice meal.
04:26 Without the rice meal.
04:27 Wait, wait, wait.
04:30 It seems that this is just the beginning of Adriana Tron.
04:33 Am I going to be last?
04:35 Of course not.
04:36 We are here at night,
04:38 because the business we went to in Sampaloc, Manila,
04:41 is running at night.
04:43 Let's see why they thought that their business is at night,
04:48 while it is long during the day.
04:50 Ron and Nick have an idea of this ramen.
04:58 You did not put up a restaurant there.
05:02 Actually, before, we did not see anything unique in the street of ramen.
05:07 Before, we always saw ramen in the mall.
05:10 How many orders did you have?
05:11 119.
05:12 119.
05:13 It started with 119.
05:14 119.
05:15 Yes.
05:16 It is really a lot.
05:17 And tonight, we will be confused with the addition of ramen street.
05:22 Hey, it's delicious.
05:26 This is Oliver's order.
05:29 Oliver, Oliver, Oliver, customer Oliver, please come over.
05:32 It looks delicious, so I have to taste it.
05:38 Let's see if we are two thumbs up in street ramen here in Sampaloc, Manila.
05:44 Of course, this is the reward.
05:47 Here it is.
05:51 We are really on the street during these times.
05:54 Let's taste it.
05:58 It's delicious.
05:59 It's like you are in Japan.
06:04 There.
06:05 It's delicious.
06:09 They say that the business is really about the business.
06:13 They earn 100,000 pesos per month.
06:16 It's just passion and love in cooking.
06:19 If you love what you are doing,
06:23 if you have passion in what you are doing,
06:28 even if it's just 30% markup,
06:32 it's okay for you.
06:35 You will still be able to give the quality of food that you will serve to the customer.
06:42 More or less, less than 100.
06:45 Adrian and Ron also want to share the key to their success.
06:50 Hard work.
06:52 If you say hard work, you don't have a fixed time,
06:57 you don't have a fixed day.
06:59 You just have to push your dreams in your life.
07:05 It's normal to be tired.
07:07 There's no easy job.
07:09 Gimmicks are a big thing in business.
07:13 But before any kind of confusion,
07:15 the quality of the product should be ensured first,
07:18 so that the winner is also sure.
07:21 Hello?
07:22 [Music]
07:44 [BLANK_AUDIO]