Aired (April 6, 2024): Ngayong tag-init, perfect ang halo-halo at iba pang pampalamig! Saan-saan nga ba puwede itong matikman? Panoorin ang video.
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00:00 [music]
00:06 [music]
00:07 It's summer time, Kapuso!
00:09 That means, Halo-halo season is in!
00:12 [music]
00:16 Are you having fun at home?
00:18 Or do you want Ube Ice Cream and Leche Flan for a special?
00:22 I hope all special!
00:24 [music]
00:27 Whatever your trip is to eat Halo-halo, one thing is for sure!
00:31 When we eat Halo-halo, the challenge is always how to mix it.
00:38 Because it's Halo-halo.
00:39 Why is it called Halo-halo?
00:41 Because it's because the bottom of the bowl is where the food is.
00:44 [laughs]
00:49 It's so tight!
00:50 Why? Because it's like this.
00:51 He doesn't want it to be tight.
00:52 The glass is so tight.
00:54 There's a lot of filling.
00:55 [music]
00:58 It hurts my muscles!
01:00 Mixing it is so tiring.
01:03 It's so sticky.
01:06 [laughs]
01:08 You should've put it in a big bowl.
01:11 [music]
01:14 Oh, no!
01:15 I finished it already.
01:16 [music]
01:20 It's so good!
01:21 [music]
01:23 It's so good!
01:24 [music]
01:30 In this restaurant, they eat Halo-halo and other milky ice desserts.
01:34 [music]
01:37 Because it's so popular with the customers,
01:39 they decided to open a store that only sells cold drinks.
01:44 [music]
01:47 You can buy a glass from P125 to P155 depending on the size.
01:53 [music]
01:57 For their Halo-halo,
01:58 Ube will first scrape the sides of the glass,
02:01 then he'll add the ice cubes and shaved ice with milk or what they call milky ice.
02:08 [music]
02:10 He'll add a scoop of Ube ice cream, Leche Flan,
02:13 and he'll add a pinch of peanut butter for #feelingspecial.
02:17 [music]
02:21 Aside from Halo-halo, there are other flavors that you can choose from the ice bar.
02:26 There are so many options, my dear.
02:28 There's definitely something for everyone.
02:30 [music]
02:31 The mastermind of this ice treat is Jerry himself.
02:35 Our line of desserts is in very high demand.
02:39 So we thought that we can't put a restaurant this big in every single location.
02:44 So we said, let's stand up exclusively for that because there's a demand exclusively for that.
02:49 Some people come in just to have our ice bar products.
02:53 Our ice bar market is very wide, from kids to grandmothers.
02:57 Everybody wants Halo-halo, especially with the summer coming in.
03:02 [music]
03:03 Jerry's Palamig is selling well!
03:06 [music]
03:11 It's so yummy.
03:12 The seasoning is just right.
03:15 It's not bad for the adults.
03:18 It's just right.
03:20 [music]
03:22 Ube is more delicious for me.
03:24 I like the banana more.
03:26 The banana with ice.
03:28 Because banana is my favorite.
03:30 Perfect for summer!
03:31 [music]
03:33 Jerry's blood is already telling us how much he loves food and cooking.
03:37 I'm from Kapampangan, so they said, my mom is from Kapampangan, so they said, she's good at cooking Kapampangan.
03:43 In my own simple way, I do my own breakfast.
03:46 Before I go to school, I started my love for cooking.
03:51 [music]
03:53 Jerry's first branch opened in 1997.
03:57 He just finished his college in Business Administration.
04:02 After college, post college, I would normally go out of town with my friends.
04:08 And then I would normally be the assigned cook.
04:11 So I honed my talent for cooking.
04:14 And eventually, I thought sometime in 1995, I would open a small restaurant.
04:19 It was opened on Valentine's Day 1997.
04:22 Two years after I envisioned opening a restaurant.
04:25 [music]
04:26 The other branches of his restaurant followed suit.
04:30 There's this saying, "Strike while the iron is hot."
04:34 So we saw the potential, we saw the acceptance in the market.
04:40 So we had to act quick.
04:42 [music]
04:43 But their rapid expansion also brought problems to them.
04:48 Of course, there were financial struggles at first.
04:50 Because we were expanding faster than we were making money.
04:54 Because even if you earn a lot, it's expensive to invest in restaurants.
04:57 But we really had to do it, so we still did it.
05:01 [music]
05:02 To make ends meet, Jerry and his team just pushed on.
05:07 [music]
05:09 End of the day persistence.
05:11 You really have to learn.
05:13 There will always be challenges.
05:15 Nobody is immune to challenges.
05:17 So you have to be persistent.
05:18 And number two, it's consistency in whatever product.
05:22 Whatever product you launch, whatever quality you have,
05:26 it should be consistent all throughout.
05:28 [music]
05:29 Now, they have more than 100 branches both inside and outside the country.
05:34 Jerry is still hands-on in his business.
05:37 My life is really in the kitchen.
05:39 I go to the restaurants, I go to our stores, check the quality.
05:43 I come up with new recipes together with my--
05:45 Actually, my team of head cooks, my head chefs, they are the best.
05:50 And they come up with fresh ideas, which I collaborate with.
05:55 You know, Jerry and Jerry's Grill, which is me, I'm not just a businessman.
05:59 I'm actually a cook.
06:00 I'm really a cook.
06:01 Which I don't know if other restaurant groups can say that,
06:05 but I am the actual cook together with my team.
06:08 [music]
06:09 Jerry visits 10 branches in a day.
06:12 [music]
06:14 In a restaurant, consistency in your food quality is the most important.
06:19 In fact, that's what we say,
06:22 that our food has not changed since 27 years.
06:25 And it's been consistent even though we have a lot of restaurants.
06:28 And the only way you can do that is if you go around the restaurant.
06:32 We're in the restaurant business, so quality service, quality food,
06:36 all the time, every time, everywhere.
06:39 Their best marketing strategy is to trust their own product.
06:44 I'm product-centered.
06:46 For me, it's the product. It's all about that.
06:48 You can do everything else.
06:50 You can do the marketing, you can do all the management and all,
06:52 but if your product is not there, it's not going to go anywhere.
06:57 Because at the end of the day, word of mouth is the number one marketing tool.
07:01 The marketing tool that satisfies customers,
07:06 word of mouth, they spread that the food is delicious in Jerry's,
07:09 that is my number one marketing tool.
07:11 Because you can go on social media all you like or all the billboards,
07:15 but if you go there, your food is not delicious.
07:17 So it's no use.
07:19 [music]
07:21 Jerry says that more than 20 years in the restaurant business
07:24 is considered a great success.
07:27 Success is seeing customers happy, for me.
07:30 It's when I see my customers and I see them happy
07:33 because they eat in our stores, that to me is success.
07:37 [music]
07:44 [music]
07:50 [music]
07:55 [music]
08:00 [music]
08:05 you