Hayahay ang buhay sa negosyong pot pies! | Pera Paraan - video Dailymotion

GMA Public Affairs

Aired (August 19, 2023): Nang pansamantalang isara ang Boracay noon para i-rehabilitate, naapektuhan ang resort ng mag-asawang sina Kiko at Cricket. Dahil dito, nalubog pa sila sa utang na umabot ng P800,000. Para makabawi, sinimulan nila ang kanilang pot pie business na ngayon ay kumikita ng P100,000 kada buwan! Panoorin ang video.

Transcript

00:00 Okay, Mams and Paps, help me with our challenge for today.

00:04 It looks like a hat, right? Can I call it that?

00:06 So, let's guess what kind of food this is.

00:13 It looks like a pizza with a different shape.

00:19 Egg tart?

00:20 It looks like a cupcake with cheese on top.

00:23 The taste of pizza is similar because of the cheese and its crust.

00:29 It's like a beef egg tart.

00:31 It tastes like roast beef and it's also cheesy. It's delicious.

00:36 Let's try it.

00:40 Here.

00:41 It's like chicken.

00:45 It's delicious.

00:48 It's so tasty. It tastes like cheese.

00:51 It tastes like lasagna, carbonara, and pasta.

00:58 We used a lot of products that were given a spotlight.

01:01 This is one of the newest products in terms of taste and sound.

01:05 What could this be, Mams?

01:08 Cheesy chicken, cheesy beef and mushroom,

01:16 cheesy tuna, and cheesy chili con carne.

01:19 These are the different variants of the shalang version of empanada.

01:26 The pat-thai.

01:28 The softness and sweetness of the crust is amazing.

01:33 The filling is umami galore and savory.

01:36 With a generous amount of cheesy goodness on top,

01:39 it's killing, Mams.

01:40 Why are there so many pat-thais in Patis Pat-thai?

01:44 Hi, Mams.

01:46 Today, I'll show you how we make our best-seller, cheesy chicken pot pies.

01:55 The first step for the crust of the pies is to mix the flour.

02:01 Then, we'll gradually add the butter.

02:05 If the consistency is like wet sand,

02:09 we can gradually add the ice water.

02:14 Set aside the dough for the crust for 30 minutes to 1 hour in your refrigerator.

02:22 Then, we'll roll and flatten it so it can be spread evenly in the pan.

02:26 Then, we'll put it back in the refrigerator, but this time, overnight.

02:33 For the filling, we'll cook the chicken breast first.

02:37 We need to boil the chicken first so it'll soften.

02:43 It's usually boiled for 20 minutes.

02:46 Once it's soft, set aside.

02:49 Then, saute the onions and carrots.

02:52 Add the chicken and let it boil for 15 to 20 minutes.

02:59 Once it's softened, we need to crush it.

03:06 Once we've crushed them, we'll add the cream and the seasoning.

03:10 Once it's seasoned, we'll add the chicken.

03:17 Once it's seasoned, we'll add the filling.

03:20 Add a lot!

03:21 Good fillings!

03:23 We'll just need to bake it for 25 minutes.

03:28 And for the finale, we'll add their homemade cheese sauce.

03:37 Then, bake it for 6 to 7 minutes.

03:41 It's meticulous to do this, so it'll be worth it when you bake it.

03:47 The box of 6 is worth P325 to P375.

03:52 While the box of 9 is worth P425 to P475.

03:58 This is the creamy chicken.

04:01 It's good!

04:03 The crust is good.

04:06 This is the beef mushroom.

04:12 You know why it's good?

04:14 The cheese is good.

04:16 Not your ordinary cheese.

04:18 Is this tuna?

04:21 It's really good because it has a lot of cheese.

04:27 So it's really tasty.

04:28 This is good!

04:30 This is good!

04:32 This is really good!

04:33 This is really good!

04:34 Both culinary graduates are married to Kiko and Cricket.

04:39 But they've been paying more attention to the care of Kiko's resort in Boracay since 2007.

04:45 When the island was temporarily closed in 2018 for its rehabilitation,

04:52 that's when the husband and wife's quarrel started.

04:55 We had debts since Boracay closed for 6 months.

04:59 At that time, we were also paying bills and staff.

05:03 For 6 months, we loaned the bank enough to pay for the bills and the salary of our staff and benefits.

05:11 But we didn't have to get them.

05:13 Kiko and Cricket's debt reached P800,000 in the bank.

05:18 When Boracay reopened, they couldn't operate because they were forced to apply for a permit,

05:25 especially to establishments like theirs.

05:28 The short gap that the pandemic created, instead of being able to afford it,

05:33 we were more dependent on that debt, and we didn't have a source of income.

05:38 I felt afraid, of course.

05:40 I was also anxious.

05:41 But I know I can't give up.

05:43 I had to make a way because where would we go if we don't find a way?

05:48 The two decided to return to Manila first and look for a possible income here.

05:54 So, for one Mother's Day dinner, I made potpies to bring to my sister's house.

05:59 She liked it.

06:00 I think she kept on asking me to sell it for 3 weeks.

06:04 Kiko is fond of potpies because since he was a kid, this was his mom's and pop's meal.

06:10 Every time my mom and dad were in Tagaytay, she would call me, "How many do you want to go home?"

06:15 So I would tell her, "How many can I have?"

06:19 Because his potpie was approved by the whole family, Kiko fought for the sale.

06:24 We know that potpies are not well-known.

06:27 But why not something new?

06:29 Because at that time, a lot of people were selling pastries or usually desserts.

06:34 They were able to receive an aid of P8,000 that they used to buy ingredients and other kitchen utensils.

06:43 On the first day of selling, they were able to sell 180 pieces of cheesy chicken potpie.

06:49 They were able to sell every other day because it was a laborious job.

06:54 While the food business was still growing, they were also able to avoid other obstacles, especially in its delivery.

07:01 There were times when the pies were really damaged.

07:04 So, we make it a practice that we need to take a picture of the customer's order

07:09 to show them that we have pristine conditions.

07:12 Of course, they will be angry, but we need to explain that...

07:16 We reimburse them.

07:18 We make them new.

07:20 Because what's more important to us is to lose that profit, but we can retain the customer and the income.

07:27 Yeah, guys, I found one of the best tasting potpies in town.

07:30 They were also topped by food bloggers and influencers to try their product.

07:36 These reviews are good and positive, attracting more customers for them.

07:42 Now, they are also able to supply potpies to five coffee shops in Metro Manila.

07:46 Aside from this, they were able to sell 180 to 200 pieces of potpies every day.

07:52 They also hired staff to increase manpower.

07:56 In a month, they can earn P100,000.

07:59 When it's holiday season, they earn triple what they earn.

08:03 It's great! And the huge debt in the bank back then is now fully paid.

08:08 They also renovated the resort in Boracay and they can travel with their families.

08:14 Life is really easy because of potpies.

08:18 The next target for the couple is to have a commissary.

08:22 The two of them are so lucky.

08:24 Thank you, Ayuda, for the P8,000.

08:26 They time-stamped because of their hard work and perseverance.

08:30 It's really scary, but nothing will be lost if you try.

08:34 It's all about timing and opportunity.

08:37 Because if we force ourselves to start a business,

08:40 you're not really inside, you don't know, you're not sure.

08:44 It's kind of setting up for failure.

08:48 But if you really want to, you really know, you studied what you want to do in the business,

08:53 the ins and outs, the potential there is bigger.

08:56 We had a client before, my wife said, "Thank you so much for supporting a small business."

09:01 He said, "No, you're a growing business."

09:05 [Music]

09:27 [BLANK_AUDIO]

Hayahay ang buhay sa negosyong pot pies! | Pera Paraan

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