My stepdad has been planning to build his own sisig (a Kapampangan [local dialect] term which means “to snack on something sour”) restaurant for some time now. For those who don’t know what sisig is, here’s Wikipedia’s accurate description of it:
Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers.
He has the most basic requirement: the ability to cook the best sisig around. That’s not just lip service. I’ve tasted a lot of varieties and in a lot of places, but never one as delicious as that he can cook up. And not only can he cook the pig’s head and liver variety, he can also cook tuna sisig, chicken sisig, and well, most any ingredient that can be made into the dish.
The main hurdle to realizing his dream are lack of proper restaurant equipment and supplies. This is no joking matter, as investment into such requires a relatively big amount of money. Some may think this part can be forgone, but he believes that in any business, the tools of the trade are the most important. I believe that he is right. Being a business management graduate, I have been taught about being a stickler for details in business planning, and in a food business, restaurant supplies should take the front seat in the early stages of planning. How else will you be able to serve your future customers without them?
We are already looking into outside financing for this project to push through. We really want for my stepdad to fulfill his dream, and we know that he will be successful by doing it. With the proper business equipment to help him and his natural ability to cook up an amazing sisig dish, we know his planned business will go places. Hopefully, this will happen sooner than later, as we’re all raring to have the business up and running.