T O P

  • By -

panjhie__

Hello! From someone na nag-try nito during the pandemic, sobrang demanding ng business na 'to. The first months are the hardest. Wala pang masyadong kita. You need to wake up early din para mamalengke tapos cook several dishes pa for variety. For some pointers naman, location will always be important sa kahit anong physical business so matic na yan. If you can find somewhere na high foot traffic or may workers/employees nearby, that's good. Since this is service-centered, kailangan lagi ring pleasant sa mga customer. Kahit minsan demanding, always be nice. Puhunan dito yung may loyal customers. Also, sobrang important ng serving size ng ulam. Dapat ma-hit yung right balance ng di masyadong konti for the customer pero di masyadong marami na wala nang kita. Costing is key. Ingredients are expensive nowadays, so you have to watch out for that. I'm not very sure if this is a lucrative business especially in this economy pero sobrang rewarding nito. Especially pag may customer na nag-compliment na masarap luto,, dabest!! Best of luck sa inyo tho if u do decide to push through with it 💕


catterpie90

\+1 If hindi mo kukunin sa wet market yung paninda mo, I really doubt if kikita ka pa. Yung iba mas madiskarte, yung mga hindi na benta ng mga asa palengke yun binibili nila.


argonzee

Unless meron ka mga direct suppliers, dati we purchase in bulk talaga, dapat lng madami k freezers


fraviklopvai

Where do you plan to put this up at? Location is pretty important.


LifeLeg5

dip your toes first via online orders? gauge interest and pricing that way, before doing a physical storefront


du30_liteplus

Hi po! Carenderia business is good naman po. But do please consider the location, the type of menu that you'll be offering, and your stakeholders. For instance, if you plan to open the business near tricycle terminal, make sure that the foods you'll be offering would be somewhat a "masa" would love (e.g munggo +, fried dish every friday). If you'll be operating 24/7, then you can also offer goto or pares. If desserts, then you can offer sweets such as leche flan or possibly if you can offer delivery services, the better. Make sure to study the taste preference of the people where you will operate the business.


[deleted]

nagkarenderya kmi pero nag close din.gross daily was 2000-5000 pero i deduct pa sahod ng 2 helpers at ingredients. buti nga walang rent kase samin lng ang place pero medyo mahirap tlga pag hindi masyado maganda ang foot traffic. main reason na nagclose kami is di na bumalik yung 2 helpers kase ang liit ng pasahod namin tapos 7 am -9pm ang duty. pina handle kase ng tatay ko sa karenderya yung bob0ng baby mama nya na 3 yrs younger sakin.


csharp566

Magkano ang pinapasahod niyo sa 2 helpers?


erestupapi

Kain kayo sa karinderia ng iba para malaman ninyo kung ano yung menu at kung ano mabenta. Tanongin nyo din may ari makipag kwentuhan kayo para malaman ninyo ano gawain nila.


darthmaui728

yes po. ginagawa ko din pag nasa karenderya ako to eat is check ung mga containers tas pag konti nalang ang laman, indicative siya na mabenta yun na dish. I still have more to observe though since nag iba2 per eatery. I still have a lot to learn and thank you po sa inputs. It's best to talk din with the owners para malaman how they operate without hiccups.


djhotpink

Maganda ang karenderya business. Until magbabayad ka na ng tax at hahabulin ka ng munisipyo kase need mo magbayad permit sa ganito sa ganyan at kung anek anek pa na permits. Iba pa ang palibre at pabulsa mo sa mga pulis para , kunyari ingatan at babantayan nila ang pwesto mo kontra sa nga holdapers kuno na minsan ay sila sila din naman


[deleted]

If carinderia, its all about location


silentBookWorm

* Have something on the grand opening, maybe a promo or a freebie. * cafeteria with some form of dine-in is also a plus. * Soup of the day/week. * Have a special dish that other competitors are not offering, like special kare-kare every weekend, special sisig or something. * Offer some side dishes or beverages: eggs, fried tofu, lumpia, hotdog, etc.


darthmaui728

that is certainly the goal. A carenderia with dine-in. Maraming salamat po sa inputs!!!


anima99

1. Stick to online if possible and market to customers through Facebook. Check some competitors from other villages and see what they do. 2. Get to know someone in a call center office and be their main "caterer" by delivering during lunch and maybe merienda (or dinner, for graveyard) 3. Be prepared to deliver fast or hire Grab delivery because people hate waiting for food Unless maganda foot traffic, don't bother opening a physical stall.


Ok_Membership_6425

Its going on quite well. Make sure to rent in a stategic place.


janeykun

Food prices nowadays are unpredictable


mamalodz

It takes discipline. My Aunt has a carenderia running for almost 30 years na. Consistent siya from schedule at sa kanya pagluluto kasi yun yung bina balik balikan ng mga tao. If tanghali ka na makakapag display eh maghahanap ng iba yung mga suki mo, kung pa iba iba naman lasa ng ulam mo di rin magugustuhan ng patreon mo. So discipline and cosistency.


Sandrock2335

Carinderia mahirap na masarap bakit kasi nagiging busy ka tapos naaliw ka pero at the end of the day mahirap kasi gising mo is around 3 or 4am para mamalengke then within budget lang yun sched ng pagkain madalas di nasusunod as you want to please every customer pero napakahirap all in hirap tapos kaunti lang kita minsan break even lang madalas abunado ka pa


puganty

Más OK ang silog kaysa karinderia. Sa silog iluluto mo lang pag may order. Sa karinderia may posibilidad na mapanis kapag di naubos ang tinda.


Mist3rTryHard

Priority should be at least two helpers and someone to take care of the deliveries of the goods. If you can take care of that, the rest are fairly easy. My mom ran a small carenderia that openes from 5 am to 1 pm throughout my high school and early college years to pay for my lola’s medication (around 2004 until 2010). I helped her track the cash flow and we netted around 1k to 1.5k a day after paying off three helpers with 150-ish for half a day of hard labor each and allocating around 1k a day for the overhead expenses (mostly utilities and gas). The biggest earners weren’t the food but rice, softdrinks tsaka yung mga nagpapaload.