I LOOOOVVVEE FOOD! And for the love of food, I end up overweight for 34 pounds and chose to set-up another food business ala TAPSI-Carinderia Style. My home bakeshop before took an indefinite leave of absence but I can not live without something to spare my extra time with so I am again in the food industry.
After three and a half months, this is the new look of my silogan:
From table-service in the first month, I switched to self-service on the third month which will lessen my burden in cleaning up the mess of my customers. Self-service will also train my customers to "clean as they go". (McDonalds' tagline is "CLEAN AS YOU GO").
So what happened in between the first and third month? I got stuck with food delivery to a particular customer with strict terms and conditions that I can no longer satisfy so we parted ways after two months. That is another story to tell. But in the end, I had learned a lot from the service I rendered to her company. I knew now how to cook different kinds of meal for 25 to 45 people. I cook viands for them three times a day from Mondays to Fridays and twice on Saturdays. Not only did I cook! I did everything from purchasing, preparing ingredients, cooking, packaging, delivery, washing utensils and cooking equipment (with a little help sometimes from my kids). A very good training in fact.
Some of the food I served them:
I also served them Chili con Carne, Pork Humba, Tonkatsu, Torikatsu, Ginisang Munggo, Pork Barbecue, Pork Caldereta, Picadillo, Sweet and Sour Chickenballs, Chicken Curry, Chicken Adobo, Chicken Tinola, Fried Chicken, Chicken Afritada, Chicken Asado, Bicol Express, Pinakbet, Ampalaya con Carne, Patola con Misua, Sardines with Misua, Pork Teriyaki, Pork Nilaga, Pochero, and some more, which I had not captured in my digicam due to time constraint. For 2 months, I did explore the net and my recipe books to come up with a month's meal plan without repetition. Like I said before, I learned a lot from the service I rendered to her company.
Well actually, it is not only for the love of food that I dealt and will keep on dealing with food business. It is for the fulfillment of a vision - a combination of tapsihan/carinderia/bakeshop with a homey ambiance where people from all walks of life can dine in or take out because the food is cheap with quality. As my tagline goes : "CHEAP BUT SULIT" as you can see from my not yet distributed flyer:
Someday, I might fulfill my vision. And from a garage space it may yield to something like this:
Who knows?