Nathalie’s Sisig Hub

17/09/2026

Noong nagsimula kami, mostly family, friends, and acquaintances lang yung mga unang customers namin. Nag-aaccept din kami ng delivery orders online. At the same time, nagpo-post na rin ako sa personal Facebook account ko about our food business journey. Kahit simple food videos and small vlogs lang.

Eventually, naisip ko na gumawa ng separate page para magkaroon naman ng sariling identity yung business namin.

So we started posting different videos in our page.

And every time we post, sine-share din namin yung posts namin sa mga local Facebook groups around our community. Hindi lang kasi namin gustong makita ng random people online , gusto rin namin ma-reach yung mga taong malapit sa amin and possible customers talaga.

Pero honestly, nung first month, hindi naman agad malaki yung views. Usually nasa 200–500 views lang yung videos namin, and around 200 followers pa lang kami.

Pero tuloy lang kami sa pag-post and pag-share.

Then after that first month, may isang video na biglang nag-viral. And doon nag-start magbago yung reach ng page namin.

Mas dumami yung nakakakita ng videos, followers started coming in, and eventually, yung videos namin na dati hundreds lang ang views, naging thousands.

Ngayon, may videos na kami na umaabot ng 300K+ views, and even our lower-performing videos usually get around 1K+ views.

Kaya one thing we learned about promoting a small business:

Hindi mo kailangan magsimula with a huge advertising budget.

For us, we started with people we already knew, online delivery, our personal Facebook account, local community groups, and eventually our own business Page. Then we used social media to slowly reach people outside our circle.

Hindi naman every post magiging viral.
Hindi rin every video magiging successful.

Pero kung tumigil kami noong 200–500 views pa lang kami, baka hindi namin nakita kung saan kami dadalhin ng isang random video. 😂

We’re still figuring things out, pero for now, our phone, our page, and our local community have become some of the ways we introduce our food business to more people.

Start with what you have. Use the community around you. Keep showing up. And let people discover your business. 🤎

Please follow our page for more food videos and journey in our small business❤️

Send a message to learn more

15/09/2026

Crispy ba kamo?🤤 Tag mo yung kaibigan mo kayang ubusin to😂

09/09/2026

cravings satisfied🤤🔥

📍Bunsuran 2nd, Pandi Bulacan
⏱️Open today | 3PM – 10PM

08/09/2026

Noong nagsisimula kami, ang nasa isip lang namin: “Basta masarap yung tinda namin, may bibili.” Pero habang tumatagal, ang dami pala naming matututunan along the way. 😅

Here are 5 things I wish I knew nung nagsisimula pa lang kami:

1. Hindi sapat na masarap ang pagkain.

Kailangan mong matutunan kung paano siya ibebenta.

For example:
📱 Mag-market — gumawa ka ng content, i-post regularly, i-share sa mga FB groups sa inyong community para mapakita mo kung ano yung tinda mo instead na hintayin lang na may makaalam sa business mo.

💰 Magpresyo nang tama — huwag kang basta-basta gagaya sa presyo ng ibang seller. I-compute muna yung cost ng ingredients mo, packaging, rent, etc., para alam mo kung magkano ang cost per serving mo. Hindi porket mas mura sa iba, wala ng bibili sayo, value and quality over price ang isipin mo.

2. Sales ≠ profit.

Dati kapag nakakakita kami ng malaking sales for the day, feeling namin ang laki na ng kinita namin. Pero kapag binawas mo ingredients, packaging, gas, supplies, at iba pang expenses, iba pala yung actual na kinita mo na masasabi mo talagang profit.

3. Hindi lahat ng araw malakas ang benta.

May days na ubos agad ang food. May days naman na marami kang matitira. And that’s normal sa small business. Ang importante, marunong kang mag-adjust. Observe what day ka malakas ang benta at anong araw na saktuhan lang ang benta para maiwasan mag-overprepare at masiraan ng ingredients.

4. Huwag agad gumastos sa lahat ng gusto mong bilhin para sa business.

Noong nagsisimula kami, ang dami kong naiisip na kailangan like new equipment, packaging, decorations, kung ano-ano pa. Pero tinanong ko muna sarili ko: “Kailangan ba talaga ‘to ngayon para kumita ang business?” Kung hindi, ipagpaliban mo muna. Unahin ang mga priority para mapaikot mo ang puhunan mo.

5. Location matters, pero kailangan mo munang i-observe ang market.

Nung nag-try kami ng bagong location, akala namin mas okay dahil mas maraming tao at mas mataas ang foot traffic. Pero konti lang yung nag-try ng food namin, tapos nasabay pa nung August na laging maulan. Doon namin natutunan na maraming tao doesn’t always mean maraming customers.

Hindi namin alam lahat ng ‘to noong nagsisimula kami.

Most of these lessons, natutunan namin after making mistakes, trying things, and seeing what actually works.

Kaya kung nagsisimula ka pa lang, sana makatulong kahit konti yung mga natutunan namin. 🤎

Hindi kailangan perfect ka bago magsimula. Pero habang nagsisimula ka, make sure na willing kang magkamali at matuto.
゚viralシ

03/09/2026

Yung bagong luto na sisig na mainit, juicy, savory, at perfect partner sa mainit na kanin. 🍚🔥
Isang subo lang, mapapa-extra rice ka talaga. 😭

OPEN TODAY! 🛵💨

📍 Bunsuran 2nd, in front of PTT Gas Station
🕒 3PM–10PM
🛵 Delivery available today
💌 Message us for orders & delivery details!

Magpa-deliver na bago maubusan. 🤤❤️

01/09/2026

Simple steps, solid sarap. 🐷🤎

Freshly made sisig, ready for your next rice refill. 🤤🍚

📍 Bunsuran 2nd — in front of PTT Gas Station
🕒 Open daily | 3PM–10PM
📩 Message us to order!

31/08/2026

Salamat sa lahat ng dumaan at naghintay kagabi! ❤️

📍 Bunsuran 2nd — in front of PTT Gas Station
🕒 Open daily | 3PM–10PM
🛵 Available for delivery
📩 Message us to order!

29/08/2026

28/08/2026

One day at a time. 🤍

📍 Bunsuran 2nd — in front of PTT Gas Station
🕒 Open daily | 3PM–10PM
📩 Message us to order!

26/08/2026

Mula Bulacan, hanggang Ortigas! 🐷🛵

📍 Bunsuran 2nd — in front of PTT Gas Station
🕒 Open daily | 3PM–10PM

📩 Message us for orders, including bulk orders!