Aired (January 11, 2025): Ang ino-offer ng pansitan na ito, hindi lang goods na noodles. Ang ngeosyo kasi nila na iba't ibang klase ng pansit, goods din ang kitaan! Panoorin ang video.
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Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
GMA Network promotes healthy debate and conversation online. Any abusive language that does not facilitate productive discourse will be blocked from this post.
GMA Network upholds ethical standards of fairness, objectivity, accuracy, transparency, balance, and independence.
Walang Kinikilingan, Walang Pinoprotektahan, Serbisyong totoo lamang. #GMAPublicAffairs #KapusoStream #GMANetwork
Subscribe to the GMA Public Affairs channel: https://www.youtube.com/user/gmapublicaffairs
Visit the GMA News and Public Affairs Portal: http://www.gmanews.tv
Connect with us on:
Facebook: http://www.facebook.com/gmapublicaffairs/
Twitter: http://www.twitter.com/gma_pa
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FunTranscript
00:00New year, new ideas for earning money.
00:10This is it Pancit!
00:15The Pancit of Orago called Pancit Bato will now be tasted in Manila.
00:21Lord give me a sign.
00:23And on the first day, Mike opened the pancit cart of the former OFW.
00:42I am very excited to see how Mike is making pancit bato.
00:46Let's see inside how he is making pancit bato.
00:49What is this?
00:51This is soft wheat flour.
00:54So to make it like this, what are we going to do?
00:58We have the ingredients here.
01:00What is this?
01:01Food color and secret recipes.
01:03So we are going to mix it here?
01:05Yes, we are going to mix it.
01:06Let's put it here.
01:08Oh, don't do it like that.
01:10People will think it's orange juice.
01:14We are going to add it to the flour.
01:20Here it is.
01:21Here it is.
01:22So we are going to flatten it?
01:24Yes, we are going to flatten it.
01:25Another machine to flatten until it becomes noodles.
01:29It's so long.
01:36What are you doing?
01:37Are you making kumot?
01:44Here it is.
01:45It's beautiful.
01:46It looks like Rapunzel's hair.
01:49Can we eat it now?
01:50Not yet.
01:51We are going to steam it.
01:52We are going to cook it.
01:57After an hour in the steamer,
01:59it's done, right?
02:01This is one of the exciting parts.
02:04Mike is going to cook his pancit bato.
02:08Before Mike can see his own pancit,
02:11he has a long journey ahead of him.
02:14I have been abroad for 10 years.
02:16That's why I came back to the Philippines to try a business.
02:20Last year, I was on vacation in Bali.
02:23I was on vacation for one month.
02:25Actually, I prayed for 15 days.
02:28I prayed to God that I don't want to go back to another country.
02:33In his last day in the Philippines,
02:35Mike decided to sell pancit bato.
02:38I bought a cart.
02:41My target is on the street.
02:44We serve live cooking.
02:46I am the one who cooks.
02:48That time, I cook.
02:50I prepare.
02:51I do everything.
02:53Because he is from Bicol,
02:54he wants to show others how to make their pancit bato.
03:00Bicol is well-known for pancit.
03:03Why not introduce it here in Manila?
03:06At first, I thought that capital is cheap.
03:10So, our product can be mass-produced.
03:13That's why I decided to start a business.
03:18Although he is not sure if his pancit bato is for good,
03:21he doesn't hesitate to sell it.
03:25My goal is,
03:26I remember that it was only 20,000.
03:29Including the process of making the cart,
03:31I think it's around 5,000 or 7,000.
03:34That's my goal in food.
03:36Since we are just on the sidewalk,
03:39on a cart,
03:40we can't really leave.
03:42There are perceptions that it might be dirty
03:45because you're on a cart.
03:46What kind of product is that?
03:48Why is there soap?
03:49Things like that.
03:50Because he's not that well-known at that time.
03:54That's why I'm still nervous.
03:56But when Mike started cooking on the street,
03:59On the first day,
04:03I was happy because
04:04within 5 hours, I earned 15,000.
04:07At the same time,
04:08God answered my prayer
04:11that I don't want to go back to another country.
04:13Give me a sign.
04:14In just 5 hours,
04:15it was already sold out.
04:16There were still a lot of people in line.
04:20The next day,
04:21Mike tried again
04:22to make his pancit bato.
04:25On the second day,
04:26the number of customers kept increasing.
04:28We were able to sell 50 to 70 kilos a day.
04:33The next day,
04:34we were able to sell 100 kilos a day.
04:37But at the same time,
04:38the number of customers increased rapidly.
04:40This is where the problem started.
04:43There were times
04:44when our neighbors complained about us.
04:47Since my experience as a manager
04:50is to manage the business
04:53and manage the people,
04:54it was a big help for me
04:57that I was able to delegate tasks
05:00to everyone.
05:03Because of the complaints,
05:04Mike found a way to get a job.
05:06Along with his prayer for the business,
05:09the answer was really a blessing.
05:12I talked to my neighbors
05:14and I apologized.
05:17God's mercy,
05:18we became good neighbors.
05:21He gave me his house.
05:24Now, thanks to God,
05:27we have 4 company outlets,
05:3049 franchises,
05:32and it's growing.
05:33It's been 5 to 6 months
05:36since we expanded.
05:39Family is one of Mike's ways
05:41to expand his business.
05:44My motivation everyday
05:45is the people around me
05:49and my family
05:51and the people who depend on us.
05:53At the same time,
05:55being an OFW,
05:57I don't want to go back to the past.
05:58Those were really hard times.
06:01I always thank God
06:05that my family won't go through
06:07what I went through.
06:10Mike's pancit bato
06:11became popular again.
06:12But his pancit
06:14doesn't seem to last long.
06:16Especially when it rains,
06:17the pancit doesn't shift.
06:19It's a fresh pancit.
06:20When it rains,
06:21the pancit only lasts for 2 days
06:23and it develops molds.
06:24There are times when the store is closed
06:27because the pancit is out of stock
06:29because it comes from Bato,
06:32in Bicol.
06:34Mike's solution
06:36is that our product is cheap.
06:37I even thought of reducing the cost.
06:40At the same time,
06:41since we are now franchising,
06:43you can say that
06:46you can make your own pancit.
06:48Since machines are not cheap,
06:51they are also important,
06:53we made them one by one.
06:55One by one.
06:57His first challenge
06:58in making pancit bato noodles
07:00is that it's not easy to sell.
07:02There are noodles that are too hard
07:05because there's not enough water.
07:06There are noodles that are too soft
07:09because there's too much water.
07:11There are noodles that are burnt.
07:13There are noodles that are raw.
07:15That's why it's not easy
07:17to make your own pancit
07:19if you don't know the formula.
07:22Research is the key
07:23for his product to be perfect.
07:25To be honest,
07:26it came to the point
07:27that during our first and second week
07:31of making pancit,
07:32some customers complained
07:34that their pancit was different.
07:36But we didn't give up.
07:37I looked for an R&D
07:39where we can get a lot of help
07:42until our pancit is perfect.
07:46Now,
07:47his pancit bato isn't just plain.
07:50The plain pancit
07:51costs 30 pesos.
07:52If there are toppings,
07:53they just add 10 pesos.
07:55If there are eggs,
07:56depending on the toppings,
07:57there are eggs that cost 15 pesos.
07:58Now,
07:59the price is still the same.
08:04It looks appetizing, Mike.
08:06How much longer?
08:07So here it is, Kapuso.
08:09The pancit bato
08:10that Mike and I made earlier,
08:11it's already cooked.
08:13And this has soup.
08:14It has vinegar.
08:15It's good to have vinegar.
08:20This is already called soup.
08:21It's already a dish.
08:23Because we make noodles every day.
08:25Every day,
08:26it's fresh.
08:27One day,
08:28that's all we make.
08:31In Bicol,
08:32the pancit we make
08:33is really good.
08:37The pancit is good
08:38and the pancit we make is good
08:39that's why I said it's good.
08:41It suits you.
08:42It suits me.
08:43As a pancit person,
08:44I'm mad at Kapuso.
08:49Now, he earns 6 digits
08:51per month for his pancit bato
08:53and his secret
08:54for a long life business.
08:56You, as an owner
08:57or as a manager of a company,
08:59you need to raise your salary
09:01per day.
09:02Where?
09:03You'll get your personal allowance there.
09:04So you need to secure yourself
09:06so that you won't be able to
09:08move money from business.
09:10You need to work hard
09:11and persevere.
09:14Be consistent in what you do.
09:17If you have a dream,
09:18don't wish for it,
09:19work for it.
09:21So that you can achieve
09:22what you want to achieve.
09:25Sacrifices are part
09:26of business.
09:27Because those who work hard
09:28are blessed
09:30by hardships
09:31and they don't become
09:33stones.
09:40Hey!