Perfect na halo-halo at iba pang pampalamig ngayong tag-init, saan ba matitikman? | Pera Paraan - video Dailymotion

GMA Public Affairs

Aired (April 6, 2024): Ngayong tag-init, perfect ang halo-halo at iba pang pampalamig! Saan-saan nga ba puwede itong matikman? Panoorin ang video.

Transcript

00:00 [music]

00:06 [music]

00:07 It's summer time, Kapuso!

00:09 That means, Halo-halo season is in!

00:12 [music]

00:16 Are you having fun at home?

00:18 Or do you want Ube Ice Cream and Leche Flan for a special?

00:22 I hope all special!

00:24 [music]

00:27 Whatever your trip is to eat Halo-halo, one thing is for sure!

00:31 When we eat Halo-halo, the challenge is always how to mix it.

00:38 Because it's Halo-halo.

00:39 Why is it called Halo-halo?

00:41 Because it's because the bottom of the bowl is where the food is.

00:44 [laughs]

00:49 It's so tight!

00:50 Why? Because it's like this.

00:51 He doesn't want it to be tight.

00:52 The glass is so tight.

00:54 There's a lot of filling.

00:55 [music]

00:58 It hurts my muscles!

01:00 Mixing it is so tiring.

01:03 It's so sticky.

01:06 [laughs]

01:08 You should've put it in a big bowl.

01:11 [music]

01:14 Oh, no!

01:15 I finished it already.

01:16 [music]

01:20 It's so good!

01:21 [music]

01:23 It's so good!

01:24 [music]

01:30 In this restaurant, they eat Halo-halo and other milky ice desserts.

01:34 [music]

01:37 Because it's so popular with the customers,

01:39 they decided to open a store that only sells cold drinks.

01:44 [music]

01:47 You can buy a glass from P125 to P155 depending on the size.

01:53 [music]

01:57 For their Halo-halo,

01:58 Ube will first scrape the sides of the glass,

02:01 then he'll add the ice cubes and shaved ice with milk or what they call milky ice.

02:08 [music]

02:10 He'll add a scoop of Ube ice cream, Leche Flan,

02:13 and he'll add a pinch of peanut butter for #feelingspecial.

02:17 [music]

02:21 Aside from Halo-halo, there are other flavors that you can choose from the ice bar.

02:26 There are so many options, my dear.

02:28 There's definitely something for everyone.

02:30 [music]

02:31 The mastermind of this ice treat is Jerry himself.

02:35 Our line of desserts is in very high demand.

02:39 So we thought that we can't put a restaurant this big in every single location.

02:44 So we said, let's stand up exclusively for that because there's a demand exclusively for that.

02:49 Some people come in just to have our ice bar products.

02:53 Our ice bar market is very wide, from kids to grandmothers.

02:57 Everybody wants Halo-halo, especially with the summer coming in.

03:02 [music]

03:03 Jerry's Palamig is selling well!

03:06 [music]

03:11 It's so yummy.

03:12 The seasoning is just right.

03:15 It's not bad for the adults.

03:18 It's just right.

03:20 [music]

03:22 Ube is more delicious for me.

03:24 I like the banana more.

03:26 The banana with ice.

03:28 Because banana is my favorite.

03:30 Perfect for summer!

03:31 [music]

03:33 Jerry's blood is already telling us how much he loves food and cooking.

03:37 I'm from Kapampangan, so they said, my mom is from Kapampangan, so they said, she's good at cooking Kapampangan.

03:43 In my own simple way, I do my own breakfast.

03:46 Before I go to school, I started my love for cooking.

03:51 [music]

03:53 Jerry's first branch opened in 1997.

03:57 He just finished his college in Business Administration.

04:02 After college, post college, I would normally go out of town with my friends.

04:08 And then I would normally be the assigned cook.

04:11 So I honed my talent for cooking.

04:14 And eventually, I thought sometime in 1995, I would open a small restaurant.

04:19 It was opened on Valentine's Day 1997.

04:22 Two years after I envisioned opening a restaurant.

04:25 [music]

04:26 The other branches of his restaurant followed suit.

04:30 There's this saying, "Strike while the iron is hot."

04:34 So we saw the potential, we saw the acceptance in the market.

04:40 So we had to act quick.

04:42 [music]

04:43 But their rapid expansion also brought problems to them.

04:48 Of course, there were financial struggles at first.

04:50 Because we were expanding faster than we were making money.

04:54 Because even if you earn a lot, it's expensive to invest in restaurants.

04:57 But we really had to do it, so we still did it.

05:01 [music]

05:02 To make ends meet, Jerry and his team just pushed on.

05:07 [music]

05:09 End of the day persistence.

05:11 You really have to learn.

05:13 There will always be challenges.

05:15 Nobody is immune to challenges.

05:17 So you have to be persistent.

05:18 And number two, it's consistency in whatever product.

05:22 Whatever product you launch, whatever quality you have,

05:26 it should be consistent all throughout.

05:28 [music]

05:29 Now, they have more than 100 branches both inside and outside the country.

05:34 Jerry is still hands-on in his business.

05:37 My life is really in the kitchen.

05:39 I go to the restaurants, I go to our stores, check the quality.

05:43 I come up with new recipes together with my--

05:45 Actually, my team of head cooks, my head chefs, they are the best.

05:50 And they come up with fresh ideas, which I collaborate with.

05:55 You know, Jerry and Jerry's Grill, which is me, I'm not just a businessman.

05:59 I'm actually a cook.

06:00 I'm really a cook.

06:01 Which I don't know if other restaurant groups can say that,

06:05 but I am the actual cook together with my team.

06:08 [music]

06:09 Jerry visits 10 branches in a day.

06:12 [music]

06:14 In a restaurant, consistency in your food quality is the most important.

06:19 In fact, that's what we say,

06:22 that our food has not changed since 27 years.

06:25 And it's been consistent even though we have a lot of restaurants.

06:28 And the only way you can do that is if you go around the restaurant.

06:32 We're in the restaurant business, so quality service, quality food,

06:36 all the time, every time, everywhere.

06:39 Their best marketing strategy is to trust their own product.

06:44 I'm product-centered.

06:46 For me, it's the product. It's all about that.

06:48 You can do everything else.

06:50 You can do the marketing, you can do all the management and all,

06:52 but if your product is not there, it's not going to go anywhere.

06:57 Because at the end of the day, word of mouth is the number one marketing tool.

07:01 The marketing tool that satisfies customers,

07:06 word of mouth, they spread that the food is delicious in Jerry's,

07:09 that is my number one marketing tool.

07:11 Because you can go on social media all you like or all the billboards,

07:15 but if you go there, your food is not delicious.

07:17 So it's no use.

07:19 [music]

07:21 Jerry says that more than 20 years in the restaurant business

07:24 is considered a great success.

07:27 Success is seeing customers happy, for me.

07:30 It's when I see my customers and I see them happy

07:33 because they eat in our stores, that to me is success.

07:37 [music]

07:44 [music]

07:50 [music]

07:55 [music]

08:00 [music]

08:05 you

Perfect na halo-halo at iba pang pampalamig ngayong tag-init, saan ba matitikman? | Pera Paraan

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