Aired (March 15, 2025): Nagpaparamdam na ang summer! Kaya naman alamin ang mga negosyong patok ngayong tag-init na patok din ang kita. 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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00:00♪♪
00:07The summer is here,
00:09so here are the businesses that will give you joy
00:12not only in your pockets,
00:14but also in your pockets.
00:17The heat is almost here.
00:20It means that the four all-seasons that are mixed
00:23will be more crowded.
00:25After 20 years,
00:27my per day is P70,000.
00:29During weekends, P100,000.
00:33We were able to fix our house.
00:35We have two cars.
00:37I can buy whatever I want.
00:40Not your ordinary chicharon,
00:42barbecue, and pork chop
00:43is what they call,
00:45literally, fighting for greatness.
00:48Oh, okay.
00:49Oh, it's so big!
00:51It's so big!
00:52It's like we fit in here.
00:54It's really big.
00:55Yes, it's really big.
00:56It's even bigger than my face.
00:57I think your size is not enough.
00:59It's 40 inches long.
01:02Even I was surprised
01:03that such a long stick exists.
01:05It's already 12 inches.
01:06Then when I saw it,
01:07there's another one that's longer, 18 inches.
01:08I tried it.
01:09It really clicked with people.
01:10Before, it was really small when it first started.
01:13Now, it's around P70,000 to P80,000 per month.
01:20What if we travel around the world?
01:23Well, don't panic.
01:25Your pockets won't be empty.
01:27There are still business inspirations and ideas.
01:30So, let's go!
01:32Hello, Ms. May!
01:34Welcome! Welcome to the Reef House!
01:36We really promote family gatherings here.
01:40There are a lot of areas where you can have fun.
01:42I'm so stressed that I'm getting sleepy.
01:45They see that,
01:46oh, wow, people are coming.
01:48That's when they have the openness
01:50that, okay, let's put more attracts.
01:53Tag-init is almost here.
01:57It means that the Four All Seasons Halo-Halo
02:00will grow bigger.
02:12In this restaurant,
02:14they eat Halo-Halo and other milky ice desserts.
02:20It's really popular with the customers
02:22that they thought of opening a store
02:25where they only sell cold desserts.
02:28Jerry is the mastermind of this ice dessert store.
02:32Our line of desserts is in very high demand.
02:35So, we thought,
02:36not every single location
02:38can have a restaurant this big.
02:41So, we said, let's stand up exclusively for that
02:44because there's a demand exclusively for that.
02:46Some people come in just to have our ice bar products.
02:51You can buy from P139 to P169
02:55depending on the size of the glass.
03:00For their Halo-Halo,
03:02Ube will first scrape the sides of the glass
03:05to combine the ice.
03:07Then, he'll add shaved ice
03:09with milk or what they call
03:11milky ice.
03:13He'll add a scoop of Ube ice cream,
03:15leche flan,
03:17and then he'll sift the ice cream
03:19for the hashtag Feeling Special.
03:25Aside from Halo-Halo,
03:26there are 10 other flavors
03:28that you can choose from the ice bar.
03:30There are so many options.
03:32There's definitely a swack for everyone.
03:34Jerry's first restaurant
03:36opened in 1997.
03:38My life is in the kitchen.
03:40I go to the restaurants,
03:42I go to our stores,
03:43check the quality.
03:44I come up with new recipes
03:46together with my,
03:47actually, my team of head cooks,
03:49my head chefs,
03:51they're the best.
03:52And they come up with fresh ideas
03:54which I collaborate with.
03:57Their best marketing strategy
03:59is to trust their own product.
04:01I'm product-centered.
04:03For me, it's the product.
04:05It's all about that.
04:06You can do everything else.
04:07You can do the marketing,
04:08you can do all the management and all,
04:10but if you don't have a product,
04:12it's not going to go anywhere.
04:18Halo-Halo here,
04:19Halo-Halo there.
04:22Let's try a unique Halo-Halo
04:24in La Union.
04:26Frito Fried Halo-Halo.
04:28Chef Xavier Mercado
04:30is behind this unique snack.
04:32The fried Halo-Halo
04:34is the Turun version.
04:36So, whatever ingredients
04:38I use in the cold Halo-Halo,
04:40the ingredients I use are the same.
04:42Though, it's topped with ice cream.
04:44Even though it's hot,
04:46Chef's fried Halo-Halo
04:48is still a hit.
04:51Every time we travel,
04:53I visit all the provinces
04:55that have delicious Halo-Halo
04:57for me to try.
04:59Halo-Halo de Loco
05:01started on May 18, 2008.
05:03Halo-Halo here,
05:05Halo-Halo there.
05:07Let's try a unique Halo-Halo
05:09in La Union.
05:11Frito Fried Halo-Halo.
05:13Chef, this is how you make
05:15the fried Halo-Halo.
05:17In a lumpia wrapper,
05:19add the coconut milk and rice
05:21cooked in coconut milk and rice.
05:23Next, add the sweetened banana,
05:25corn,
05:27bukayo,
05:29mountain rice, cheese,
05:31sago, and nata.
05:33Wrap and seal
05:35with egg white.
05:37Once the oil is hot,
05:39you can fry it.
05:41After 7 minutes,
05:43remove it from the wrapper
05:45and add the toppings
05:48ice cream, cheese, caramelized sugar cane,
05:50and honey.
05:52Presenting,
05:54Fried Halo-Halo.
05:56Chef Xavier sells
05:58for P191
06:00for his fried Halo-Halo.
06:02He also has a Fiesta Halo-Halo for only P181
06:04and P251
06:06for his Buko Halo-Halo.
06:08Chef Xavier saved
06:10P25,000
06:12in his business.
06:14The first day I opened,
06:17it was P1,999.
06:19Now, after 20 years,
06:21during weekdays,
06:23it doesn't go down
06:25to P70,000.
06:27During weekends,
06:29it doesn't go down to P100,000.
06:31Aside from the new restaurant,
06:33house, and land,
06:35Chef Xavier also has a farm
06:37from his business.
06:43Mix it in a glass.
06:47Put it in a container.
06:49Add 15 different
06:51ingredients.
06:57We thought of a way
06:59to make it more noticeable.
07:01It's in a gallon.
07:03You hold it like this.
07:05When you see Halo-Halo,
07:07it's like this.
07:09Where did you buy it? People will ask.
07:11M's business
07:13is effective.
07:15It's monthly income
07:17is usually
07:19P100,000 and up.
07:21Per branch,
07:23we usually sell
07:25150 cups
07:27or gallons.
07:31He eats a lot
07:33because his stomach is getting bigger.
07:35He has sweet potatoes, beans, mung beans,
07:37two kinds of sago,
07:39coconut milk, gulaman,
07:41banana, sugar,
07:44macapuno, melon, maiz,
07:46ube, leche plant,
07:48kaong, gatas, and pinipig.
07:50You can buy it for
07:52P200.
07:54There's also half a gallon
07:56for only P120.
07:58Halo-Halo is a gallon
08:00so it can fit
08:022 to 4 people.
08:04We also assigned it
08:06for sharing.
08:08As a family of four,
08:10we can't buy
08:13because
08:15the kids can't
08:17finish it all.
08:19So we decided
08:21to do it for the family
08:23and for sharing.
08:25She spent P10,000
08:27to start the business.
08:29M was surprised
08:31because it started.
08:33When it started,
08:35it took the whole day.
08:37It was a long line.
08:39It was fun
08:41because I just thought of it before.
08:43They didn't expect that
08:45Halo-Halo would level up
08:47the success
08:49as soon as they thought of a new gimmick
08:51and presentation.
08:53Packaging is very important
08:55for a business.
08:57You should invest
08:59in the look of the food.
09:01How can you show
09:03to your customers
09:05that your product is delicious
09:07even if they haven't tried it yet.
09:10Because of Halo-Halo Business
09:12and other businesses of M,
09:14a lot has changed in their life.
09:16We were able to fix a house.
09:18As of now,
09:20we have two cars.
09:22I can buy what I want.
09:24When my kids told me
09:26that they want something,
09:28I can buy it.
09:30I can give it to them.
09:32We can go to places
09:34that we haven't been to before.
09:37No matter what,
09:39we have a budget.
09:43Halo-Halo is a business for all seasons.
09:45For us Filipinos,
09:47sweet, cold, or hot weather,
09:49it's guaranteed to be a success.
09:55In Bulacan, Taguig, and Marikina,
09:57there are big surprises.
10:01It's so big!
10:07We can fit two of us here.
10:09It's really big.
10:11It's bigger than my face.
10:13I think the emulida is not enough.
10:15I think it's too small.
10:17I think it's too small.
10:19It's almost running out.
10:21It's 40 inches long.
10:25Not your ordinary chicharon,
10:27barbecue, and pork chop
10:29is what they call big.
10:31It's literally fighting for size.
10:33One piece of pork chop
10:35can fill the whole family.
10:37The pork chop that's bigger than a person's face
10:39is really real
10:41and it's undeniable
10:43that it's big and thick.
10:45This procedure is
10:47dry, wet, dry, and fry.
10:49First, we'll coat it
10:51with breading.
10:53It's a massage.
10:55After the breading,
10:57we'll go to the egg.
10:59It's wet.
11:02After, we'll go to the breadcrumbs.
11:04Our super pork chop
11:06is already marinated.
11:08We marinate it for one day.
11:10For the flours,
11:12the breading is already seasoned.
11:14This is the well-coated pork chop.
11:16We'll cook it
11:18at 180 degrees Fahrenheit
11:20and cooking time is 2 minutes 30 seconds.
11:22Why does our super pork chop
11:24have a cooking time?
11:26So that it won't overcook
11:28and it won't be hard to serve.
11:31It's still juicy when we serve it.
11:33It needs to be cooked at high heat
11:35so that the meat won't be raw.
11:37After one minute,
11:39we'll flip it
11:41so that it's cooked side-to-side.
11:45The cooking time is 2 minutes 30 seconds.
11:47We can now take it out.
11:53Super pork chop is also very cheap.
11:55One order for 208 pesos
11:57includes rice,
11:59veggies, and unli gravy.
12:01The people behind the business are
12:03the childhood friends,
12:05Carl, Ken, Marvin, and Kyla.
12:07We're all together.
12:09He wants us all
12:11to come together.
12:13How will he build us up?
12:15How will he help us?
12:17How will he run the business?
12:19He has all the ideas.
12:21He's our mentor.
12:23Tio Steak and Pork Chop has been around for 2 years.
12:25They also have 2 branches
12:28in Parikina and Antipolo.
12:30They earn P200,000 to P400,000 per month.
12:34It's now a business goal
12:36and a friendship goal.
12:38Family Goals is a business
12:40started by the father of the family,
12:42Lauro, in 2003.
12:44The famous grill king
12:46is known for his barbecue.
12:48Don't underestimate Lauro's barbecue.
12:50Because it's gigantic,
12:52it's located in Manalili Street
12:54in Taguig City.
12:56I was surprised
12:58when I saw a stick this long.
13:00At that time,
13:02our barbecue was big.
13:04It was 12 inches long.
13:06Then I saw a longer one, 18 inches.
13:08I tried it that day
13:10and it was okay.
13:12People liked it.
13:14The news about Lauro's giant barbecue
13:16reached the radar
13:18of content creators.
13:20The sales almost tripled.
13:22We were surprised
13:25because before,
13:27it was only around P20,000.
13:29Now, it's P25,000.
13:31It almost tripled.
13:33So we maximized
13:35the number of people who know us.
13:37Let's defend this.
13:39It's not only big and long,
13:41Lauro's barbecue is also clean.
13:43The meat is white.
13:45That's the sign
13:47that it's not bitter
13:49and it's clean.
13:51When we grill our giant barbecue,
13:54we expect it to be even.
13:56This is worth it
13:58because the back of the meat
14:00is bigger
14:02than the stick.
14:04At the same time, it's also long.
14:06Grilling is enough.
14:08Aside from a big income,
14:10Lauro also made various investments.
14:12I saved money.
14:14I bought a car.
14:16I also bought a lot.
14:18I also have insurance.
14:20For my children,
14:22when the time comes,
14:24I want to help the whole family.
14:26Joseph's Chicharon business
14:28is also a family recipe.
14:30But their family
14:32has a different trip.
14:34Instead of vinegar,
14:36they dip the chicharon in chocolate.
14:38Sometimes, they bash me
14:40and say it's disgusting.
14:42But of course,
14:44on social media,
14:46you can't judge
14:48by the looks of it.
14:51Joseph's grandmother
14:53came up with the idea of chocolate dip.
14:55Joseph said to the bashers,
14:57I don't have a grandmother
14:59so I don't have a trip.
15:01It's a 1970s recipe
15:03that he cooked again.
15:05When we were kids,
15:07we were forced to eat chicharon
15:09but we didn't want to.
15:11But because of that,
15:13they put chocolate dip.
15:15We all liked it.
15:17It was a special trip for us.
15:20This is the back fat
15:22of the pork.
15:24Approximately,
15:26it's about 3 feet.
15:28The skin of the pork
15:30will be cooked in oil
15:32in low heat.
15:34There's a secret
15:36to make the oil taste good.
15:38Once it's cooked,
15:40it will be left to dry
15:42for 3 days.
15:44This is the pre-cooked pork.
15:46The reason why
15:48the skin of the pork
15:50will be fried in hot oil
15:52and will be transferred to hot oil
15:54to make it pop.
15:56This way,
15:58the chicharon will be cooked evenly.
16:02The same process is for the giant chicharon.
16:04But it needs 2 people
16:06to lift it up properly
16:08and the meat won't be mushy.
16:13With the size of this chicharon,
16:15up to 10 people
16:18will be able to eat it.
16:20How much do we earn here, Joseph?
16:22Before, it was just a small amount
16:24when we started.
16:26Maybe 2,000 pesos per month.
16:28But the number of people
16:30who believe in us is increasing.
16:32Now, it's about 70,000 to 80,000 pesos
16:34per month.
16:38With the growth of Joseph's business,
16:40he also increased his income.
16:42He also added to his savings
16:44the house and car he bought.
16:47You have to be innovative.
16:49You have to stand out from the rest.
16:51You can't just follow
16:53what other people have.
16:55You have to be different and unique.
16:57The bigger, the better.
16:59In business, you have to trust yourself
17:01and the product.
17:03It's a big deal to make it pop.
17:07Are you looking for a place to live?
17:09What if we travel around the world?
17:13Don't panic.
17:15There are still business inspirations
17:17and ideas.
17:19So, let's go!
17:25I'll answer your tour today.
17:27I'll take you to different tourist destinations
17:29around the world.
17:33If you like Harn,
17:35and the best part,
17:37you can travel around the world
17:39for only P230.
17:41For real!
17:44There's a famous international destination
17:46that's only in one place.
17:48It's here in Cavite.
17:52The pilot and flight attendant
17:54who brought us here
17:56is Eric and his wife Anna,
17:58a Russian.
18:00It started
18:02private.
18:04We only have one swimming pool
18:06and we built eight rooms for the family.
18:10But before their business went viral,
18:13they started from the bottom.
18:15Eric worked as a waiter
18:17in a restaurant in America.
18:19That's where he met Anna,
18:21a Russian student
18:23who wanted to have a work experience
18:25and speak English fluently.
18:27Their collaboration
18:29wasn't easy
18:31and they faced a lot of challenges.
18:33We both business graduate.
18:35So, we both had a dream to build a business.
18:37We need to shift
18:39from being employee to employer.
18:41But that's not an easy shift.
18:43Especially, you need the capital,
18:45you need to know how to run it.
18:47So, we started this real estate in America.
18:49But unfortunately,
18:51it didn't work out.
18:53That's the time, a recession.
18:57Since there's no livelihood in America,
18:59the couple decided to just go home.
19:01When we moved here to the Philippines,
19:03we were really wiped out.
19:05Because for one year,
19:07I didn't get any work
19:10or close deals in real estate.
19:12And Anna, she's the same.
19:14In her modeling career,
19:16she also didn't get anything.
19:18Eric and Anna tried
19:20the real estate business in the Philippines
19:22but it also closed.
19:24The two didn't stop building their dream.
19:26Back then, they thought of building
19:28a small resort from their old business.
19:32Until they found partners
19:34and raised several millions
19:36to level up their resort.
19:39They saw that people are coming,
19:41they saw what Anna and I were doing,
19:43how to market this resort.
19:49That's when they had the openness
19:51to put more attraction
19:53here in Taurus Farm.
19:55They don't think that this can be big.
19:57But Eric and I,
19:59we're the same.
20:01We just really go through the hardship
20:03and we learn.
20:05Php 230 for adults,
20:07Php 360 for kids,
20:09is the entrance fee for Eric and Anna's farm and resort.
20:11Where they can tour
20:13their international destinations.
20:17America, France, Italy,
20:21and wherever else in the world.
20:29That's why I chose Taurus Farm
20:31as my first timer
20:33because I saw it on social media.
20:36It relieves stress
20:38and makes me sleepy.
20:42We're from Nueva Ecija
20:44because we saw
20:46on Facebook posts
20:48that Taurus Farm is beautiful.
20:50So we went here
20:52and took a look.
20:56Back then, it was hard to introduce
20:58Eric and Anna's resort.
21:00Now, it's considered
21:02the happiest place in Cavite.
21:06We're on our way
21:08to another summer vacation
21:10around the world.
21:12Is there a better way
21:14to welcome the summer
21:16other than going to the beach?
21:18Are you already seasick?
21:20Let's go to La Union!
21:22In the town of Bacnotan,
21:24you can find the Boho Asian Team
21:26Beach House.
21:28Peg is all over the world
21:30while taking a break.
21:32Welcome to the Reef House.
21:35It all started in May's dream
21:37of having her own house.
21:39Her love for Abubot
21:41and her passion
21:43led her to her dream business.
21:45Because this is a beach house,
21:47she designed it herself.
21:49From the Boho Sunset Lounge,
21:51which is a favorite place for guests,
21:53infinity pool,
21:55cafe,
21:57and the inside of this villa.
21:59Hello, Ms. May!
22:01Welcome! Welcome to the Reef House!
22:05As soon as you enter,
22:07you'll notice this wall.
22:09These baskets came from different countries.
22:11Really?
22:13These are my collections.
22:15Why is this particular to Boho?
22:17When you say Boho,
22:19it's a free spirit.
22:21It's unconventional.
22:23It's a type of art where
22:25you can combine a lot of colors
22:27and shapes.
22:29And it's natural.
22:31Yes, it's natural.
22:35Every corner of the villa
22:37looks so aesthetic.
22:39They love to travel.
22:41Where is this from?
22:43It's from Africa.
22:45So you're going to tour around the world.
22:47You have a lot of collections.
22:49This is from us, right?
22:51Yes, ma'am.
22:53This is from Bodrum, Turkey.
22:55It's from India.
22:57A little piece of everything.
23:01This villa has 5 rooms.
23:03This is for family gatherings
23:05and other gatherings.
23:07So this is the whole place?
23:09It's exclusive?
23:11Yes, ma'am.
23:13What's the maximum size?
23:15It can reach up to 40.
23:17If it's a team building or a reunion.
23:19It's nice that it's exclusive.
23:21We promote
23:23family gatherings here.
23:25So they all stay in one roof.
23:27The bonding is more frequent.
23:29There are a lot of areas
23:32where you can have fun.
23:34Because it's IG-worthy,
23:36every corner of this beach house
23:38is picture-perfect.
23:40Before she became a businesswoman,
23:42she was a registered nurse.
23:44While her husband went abroad
23:46to take care of their family.
23:48From the time
23:50that I passed my boarding exam,
23:52I raised the kids.
23:54Because if the husband is an OFW,
23:56he has to stand by
23:58for the kids
24:01in their studies.
24:03When the kids grew up,
24:05May thought of looking for
24:07a new adventure.
24:09The construction of her dream business.
24:11For me, this is a form of
24:13women empowerment.
24:15I was depressed
24:17because I thought
24:19I don't have anything else to do.
24:21I need to empower myself.
24:23The sacrifice
24:25for our OFWs
24:27is to take care of the family.
24:29That's why May is making sure
24:31that her husband's sacrifice
24:33will not go to waste in other countries.
24:37Funding.
24:39There are a lot of
24:41OFW wives
24:45who don't know
24:47where to invest
24:49their money.
24:59If you can't go around the world,
25:01just stay here for now.
25:03Just like in business,
25:05you don't have to go far
25:07to make money.
25:09Before lunch,
25:11let's talk about business ideas.
25:13And always remember,
25:15it's just money.
25:17You can do it.
25:19Join us every Saturday at 11am
25:21on GMA.
25:23I'm Susan Enriquez for Pera Paraan.