Aired (September 7, 2024): Ano kaya ang sikretong rekado ng lasagna na ito na hindi raw napapanis kahit isang buwan nang nasa ref? Ang negosyong ito, naghahatid ng 6 digits na kita kada buwan?! Panoorin ang video.
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs # GMANetwork
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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00:00It's a lasagna that won't go bad even if you don't eat it for a month.
00:05It's available here.
00:07It's in storage. It's just in the chiller.
00:10It will last for a month and it won't go bad.
00:16Oh la la!
00:17Look at that meaty, creamy, and cheesy goodness.
00:21The price is affordable for the quality of the sizzling and popping.
00:26So this is the lasagna.
00:28The challenge for me is that I don't know how much it costs.
00:30I need to taste it first.
00:34Oh, it's tasty.
00:36Yes, it's expensive.
00:39P150?
00:42Correct!
00:45I don't have P150, but this is cheap for P150.
00:48Because it's tasty.
00:50It's so creamy. It's really tasty.
00:52The cheese and the beef.
00:54As long as it's tasty.
00:55For me, in a scale of 1 to 10, my score is 10.
01:00Did you guess it right, Mare and Pare?
01:02One of the secrets to the cheap but delicious taste of lasagna,
01:06is their homemade cheese.
01:08Actually, this mozzarella cheese is originally from Bufalo.
01:13Since we're here in the Philippines,
01:16Since we're here in the Philippines,
01:28So now, we're still forming it to form it into a mozzarella.
01:33Then later on, you'll see that it will slowly stretch.
01:38Lasagna
01:43The study of cooking lasagna started in 2015
01:47when Chef Eladio worked as a supervisor in an Italian restaurant.
01:52When you say Italian, the taste is a bit sour.
01:57But we Filipinos, in December, we're fond of a sweet taste.
02:03What we did was a combination that's not too sour,
02:07and not too sweet,
02:09to make it a perfect taste for all of us.
02:13In 2016, they became a concessionaire
02:15and sold lasagna to various private companies.
02:18Since it was a hit, they also tried to market it online,
02:21which only started this year.
02:23The potential in online is so big
02:27because it's unlimited.
02:29It's unlimited.
02:30It can reach your marketing, your ads.
02:33It can be nationwide.
02:34It has a market demand,
02:36but it's not that competitive
02:40because it's just easy to make.
02:42It's also a bit difficult to make.
02:44The cost of 50,000 pesos for the equipment and raw ingredients
02:48was also recovered in just two months.
02:51The cost of lasagna is also a bit high,
02:54but when it comes back, it's fast.
02:58At first, they were mostly relatives, friends,
03:01and their customers were just strangers.
03:03Gradually, they had organic customers,
03:06and some of them became repeat and loyal customers.
03:09We have a secret spice,
03:11which is the aroma,
03:13the smell while you're eating.
03:16That's the top secret.
03:17In one batch, maybe more than two hours
03:21we can make the batch of our cooking.
03:24The excitement is enough.
03:26Recipe rebuild, chef!
03:29In a tray, put the meaty red sauce,
03:32then put the pasta.
03:34Then put the red sauce again,
03:36then drizzle the creamy white sauce.
03:38This is what makes our lasagna delicious,
03:41our creamy sauce.
03:43Top it off with their own
03:45Formaggio Delicioso Smelting Cheese.
03:47Repeat the process until you have four layers.
03:50In the last layer,
03:51put a generous amount of white sauce.
03:54It's not popular to dip it here.
03:56You can hardly see the layers underneath.
03:59And of course, the cheesier the better.
04:02You can add more cheese.
04:07Solo order is P150.
04:09For sharing, it's P250.
04:12They also have a good party tray
04:14for up to 12 persons
04:16with 320 sliced garlic bread,
04:18two boxes of assorted Korean manju,
04:21and three cans of mango dragon fruit drinks.
04:24It's for the whole family and friends.
04:26Available for pick-up and take-out,
04:28their lasagna can be catered
04:30within Metro Manila and nearby provinces.
04:33And for those who want to start a business
04:35this Christmas season,
04:36there's a 25% discount.
04:38For those who want to be a reseller,
04:39only P3,000 is required.
04:43Who wants lasagna?
04:46It can be free.
04:47But there's a challenge.
04:49You have to spell the word right.
04:53Lasagna.
04:56L-A-S-A-G-N-N-E.
05:01N-E-Y.
05:02L-A.
05:04Lasagna.
05:07You can do it.
05:09You can do it.
05:10Just say N or N-E.
05:12Okay, lasagna.
05:15Well,
05:16lasagna.
05:19L-A-S-A-G-N-N-E.
05:23That's easy.
05:29L-A-S-A-G-N-E.
05:32You're not putting in any effort.
05:34Thank you, Ma'am.
05:35Try it.
05:36It's still hot.
05:37It's so good.
05:38It's so creamy.
05:40Oh, it's so creamy.
05:41Really?
05:42So you didn't save money?
05:43No.
05:44It's like everything's already there.
05:46Aside from the taste, the reason why they named it Lasagna Express is because it's an express or instant food.
05:54Even if the lasagna stays in the refrigerator for up to a month,
05:57you just put it in the microwave and ta-da!
06:01You have instant food.
06:03As for storage, as long as it's in the chiller,
06:06it won't get spoiled for up to a month.
06:09Because we have a top secret.
06:11Our top secret is that we don't use water when we cook lasagna.
06:18It ruins the water.
06:20It's all-natural because it doesn't contain water.
06:23This was a big hit for their customers.
06:26And now, they earn up to six digits per month.
06:30The commissary's improvement is the reason why we went there.
06:35Because you need to upgrade your equipment.
06:38Their goal, Chef Eladio and his business partners,
06:41is to build on-the-go physical stores in malls.
06:45For those who want to start a business, don't be afraid to start.
06:48Because we can improve our business and we can learn from it.
06:52Because once we make a mistake, we can correct it.
06:55How can we improve our business?
06:58What's important is that we like what we do.
07:01We love what we do.
07:04Slowly but surely.
07:06Slow but surely.
07:07What's important is that there's a clear direction to go.
07:10And that's the perfect recipe to success.
07:37To learn more, visit www.cdc.gov.au
07:41To learn more, visit www.cdc.gov.au