Chicken neck business, kumikita raw ng 6-digits kada buwan?! | Pera Paraan - video Dailymotion

GMA Public Affairs

Aired (September 30, 2023): Ang simpleng negosyong pagbebenta ng leeg ng manok ng magkaibigang sina Jano Lacanilao at Jimbel Sahagun, kayang-kaya na raw kumite ngayong ng tumataginting na Php 150,000 hanggang Php 200,000 kada buwan! Paano ng aba nagsimula ang matagumpay na negosyong ito? Panoorin ang video.

Transcript

00:00 When it comes to choosing a chicken,

00:03 it's usually the neck that's being considered.

00:05 We're talking about the big and meaty parts of the chicken.

00:08 But when it comes to eating, the neck isn't being snubbed.

00:15 Chicken neck is what their customers are looking for.

00:19 That's the business that Jano and Jimbell tried.

00:25 We started with barbecue.

00:27 Then it continued until people started looking for dining in,

00:31 if you have rice.

00:33 Lugan became the one that started in their house.

00:36 From the smoke of grilling,

00:38 it was replaced by the smoke from the fried chicken neck.

00:42 The chicken neck really started when I was still a kid.

00:45 I had a friend who sold neck.

00:48 That's when I found out that neck is delicious.

00:50 Then I thought, "Oh, chicken neck is good."

00:52 Then I made my own breading.

00:55 Like the fried chicken,

00:57 their crispy chicken neck is also simple to make.

01:01 The fresh chicken neck is wrapped in breading,

01:04 then fried in hot oil.

01:09 Double fry is needed to make it more crispy.

01:15 Fried chicken neck is more delicious when it's dipped in their signature vinegar.

01:23 That's why they're more popular.

01:26 It's more online and take-outs only.

01:29 Our space was small.

01:31 We made it in our store first.

01:33 We really made it bright so that we can see each other right away.

01:37 Of course, there are a lot of cars that smell.

01:40 Their event was more loud when they had a party in their place.

01:45 I said, "Brad, take a picture of our neck."

01:48 We moved the container so that there are more people looking.

01:51 Then we had a promo, "Festa ng Bayan ng San Pablo."

01:53 When we posted, we didn't expect that it would be a hit.

01:58 Their chicken neck was simple and delicious.

02:01 They're selling it in kilos now.

02:04 When the four of us can afford it, we talk.

02:07 I said, "When the day comes,

02:09 this breading we're making will be a machine for us to mix.

02:13 It's drum drum now."

02:14 The breading is 50 kilos.

02:17 Minimum 90 kilos a day.

02:18 90 kilos is about 6 hours.

02:20 It's running out.

02:22 Along with the business, the trials are not far.

02:27 When we opened, we slowly got to know the moto neck.

02:30 A lot of people read about it and also sold it.

02:33 Of course, we can't stop it because we all want to earn.

02:37 Aside from their competence,

02:39 they also had problems when they were given an old stock of chicken necks.

02:44 We also had problems before.

02:46 We can't sell the necks one by one so that we can look at them.

02:50 Sometimes, we get old.

02:53 In Palaran, when we were given a stock, a lot of people returned.

02:56 It's really different.

02:57 The neck is expensive.

02:58 The chicken's meat is more expensive.

03:00 When it's four bags, it's about 60 kilos.

03:04 That's it. You're broke.

03:05 Instead of feeling weak inside,

03:08 they were challenged to improve their product.

03:11 We became more persistent in that.

03:14 At least, we were able to do it.

03:16 You can't just let the neck be outside.

03:19 It also helped us so that the next time, it won't happen to us.

03:24 Before I taste the product of Giano and Jimbell,

03:28 they gave me another trial.

03:30 In cooking, it's important to clean it so that you'll be sure that it's delicious and you'll be full.

03:35 That's why the chickens in front of me need to be cleaned.

03:38 The chicken's skin is very soft.

03:39 You can use the chicken's skin in just one minute.

03:44 Let's go!

03:46 Ready.

03:51 Is this easy to remove?

03:53 One.

03:54 Two.

03:55 Why is it so hard?

03:57 Three.

03:58 It's hard to do four.

04:00 Five.

04:01 Six.

04:02 It's already removed.

04:03 Seven. Eight.

04:05 Nine.

04:08 Ten.

04:09 It's already removed.

04:10 It's clean.

04:13 It's already removed even if you dissect the chicken's skin.

04:17 It's clean.

04:18 It's already removed.

04:19 It's not dirty anymore.

04:20 Ready to cook now?

04:22 Ready!

04:23 Feeling VIP?

04:25 Let me show you how Giano and Jimbell cook their fried chicken neck.

04:31 Let me show you how they cook their chicken neck.

04:37 I want to know why you use chicken neck.

04:40 It's different.

04:42 We usually use chicken pork.

04:45 We bought this from Banquist.

04:48 What do you call this?

04:50 Sinangag.

04:52 It's our partner in cooking.

04:54 Is that how you order?

04:55 Yes.

04:56 It's neck and neck.

04:57 Giano, how do you cook it?

05:00 How does it become crispy?

05:03 It's crispy when you boil it.

05:05 When the breading is hard, you transfer it to another pan.

05:10 You can't cook it all at once.

05:12 Really?

05:13 The middle part will be raw.

05:14 It smells good.

05:15 You know, when the product is clean, it smells good.

05:18 How much is the chicken for one order?

05:20 More or less, 15 pieces.

05:21 15 pieces?

05:22 Yes.

05:23 So, the original is P120?

05:25 Yes.

05:26 15 pieces.

05:27 And if there's spicy, it's P125.

05:30 It's really cheap.

05:33 Yes, it's for mass production.

05:34 It's really for mass production.

05:35 You're really craving it.

05:37 You want to taste what Giano is cooking.

05:40 Can I taste this?

05:41 Just the skin?

05:42 Yes, you can eat the skin.

05:43 It's dripping because it's cooked.

05:48 It's delicious.

05:53 It's really tasty.

05:54 It's crispy.

05:56 There.

05:58 Cook all of that, Giano.

06:00 You can take it home.

06:01 It's okay.

06:03 Let's eat.

06:04 This cart became a home for Giano and Jimbell,

06:13 even though they are their wives, they are still in their business.

06:16 Before, this was just a part-time job.

06:19 We just celebrated the pandemic.

06:21 We didn't expect that in just one night, it became a boom.

06:24 He's in charge of the fish and the fried rice.

06:26 His wife is in charge of cleaning, and my wife is in charge of the rice.

06:31 Our first investment was P35,000.

06:35 In the barbecue, we had 2,500 members.

06:39 And then, what we saved in the P2,500,

06:42 in just 3 months, it became P35,000.

06:45 Their help is one of the secrets,

06:49 that's why their small business is increasing in their income.

06:54 We started with P2,700.

06:57 We are ranging from P150,000 to P200,000 a month.

07:01 We are divided into two families, him and me.

07:05 The former Deadman Chicken Neck is a great blessing to Giano and Jimbell's family.

07:12 Many people don't believe that it's just a neck.

07:18 We built our own house.

07:21 We give our children what they need.

07:24 I didn't experience that when I was young.

07:27 We always hope that the business will grow.

07:30 Step by step.

07:32 Love the business, so that the business will love you.

07:35 We always say that the customer we get will bring the customer to us again tomorrow.

07:41 To the fishmongers, Giano and Jimbell, who are not patient in their business,

07:45 sometimes the things that are being fished by the fishmonger,

07:49 will make them grow in our lives.

07:52 [Music]

08:15 [BLANK_AUDIO]

Chicken neck business, kumikita raw ng 6-digits kada buwan?! | Pera Paraan

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