SILVER Tray Catering Services could be considered a catering business built on ironies and defiance.
“Ingon sila diba magplano gyud daw kag maayo bago ka mag business. Sa amoa kay lahi siya (They say, you have to plan before you enter a business. We took a different path),” Ruby Jane M. Bascon described the beginnings of the about three-year-old and flourishing catering business.
She never planned and expected that simply granting a favor of her friend to cook for some guests exposed her to potential customers. It was four silver trays of food worth P2,400.
At that time, Bascon has been attending to her mother’s eatery from time to time while her husband worked in a logistics company.
“Wala mi kabalo nga ang nitilaw, mga chef diay unya naganagahan man na sila. 10 man na sila kabuok nag post sila sa FB [Facebook]. Sukad ato, daghan na man nag-inquire (We did not know that those who ate the food were chefs and they liked it. And so they posted on Facebook. Since then, many people have inquired),” she shared.
She took on the challenge with only the available cooking materials they have at home. As customers surged, she realized she can only serve as much but totally refusing orders was not an option.
“Akong gibuhat, gipaundang nako akong husband kay kapoy na gyud kaayo kay magtrabaho mi, pag-uli namong duha mga 7:00 PM, magpanit pa mi. Unya pagkaugma kay sayo na pud mumata kay manarbaho (I told my husband to resign because it is physically tolling if we still have to work in the morning and prepare for the food the night before),” she fondly recalled to which her husband heeded.
They continued serving other customers with more layers of risk.
“Wala mi kwarta. Ang amoa lang gisaligan kay kung unsa lang ang naa namo nga kwarta. Pag down sa client, namalit mi og tela for skirting, nagpabuhat mi table nga makahandle og food and utensils unya pang tuition gyud unta to sa mga bata ug pambayad sa bills (We only have enough money which is initially intended for our children’s tuition and for the bills. We only make use of the clients’ initial payment to buy for skirtings, tables, and utensils),” she said.
Bascon said they are not confident renting cutlery sets and plates. They accumulated their sets over time.
“Niana man pud akong husband nga sige mamalit ta bahalag zero-zero ni pagkaugma. Sugal gyud siya nga kung muclick, maayo, kung dili gud luck sa atoa ani (My husband also agreed to buy the necessary materials even if we run out of money. It was really a risk. If it is successful then it is good. If not, then good luck to us),” she said.
As their business grew from trays to caterings, they were also able to invest for a truck so they no longer have to rent, especially that she can average four to five caterings a day to loyal and new customers.
However, she kept it at that rate to keep the quality of the food.
“Although lami pud gud ang max namo is five to six pero pag mulabaw ana, dili na gyud ko mahadlok ko, kadugayan man gud pag daghan na kaayo kag ginaluto mawala na imong panlasa (We serve around that orders because I am afraid the food will not taste good anymore),” she said.
“Catering ang nag buhi pero karon kung wala mi catering, naa mi food trays. (Catering brings in more income but if there are not catering requests, we have food trays),” she said, adding she expanded her options to packed meals.
She said she also adjusts to the preference and budget of her clients, especially the Muslims. She sources Halal meat in stores with Halal counters.
With her experience, Bascon, a former hotel marketing communications officer, was resolved that the best marketing strategy is word-of-mouth.
“Siguro tinuod gyud nang best nga marketing strategy is ang client gyud nimo itself. Sila gyud ang mag ingon. Pag sila ang mag ingon, dili ka maglisod (It is probably true that the best marketing strategy is the feedback of your clients. If they share that your food is good, it will no longer be difficult to market),” she said.
She said although she only keeps her presence in social media, most of her clients called from referrals or was able to taste her food.
Aside from good food, she said her good service may have also helped her gain loyal customers.
It was an expected beginning but she was able to craft her own recipe of success and in sustaining the business.
“Ayaw mog tuo nga wala moy maabtan kung wala moy kwarta kay nagsugod ra baya gyud mi wala gyud (It is not true that you will not achieve anything if you do not have money because we also started from scratch),” she said.
Her husband, Marco, added “Para magsuccess gyud ka sa imong ginahimo, mudawat gyud kag comment. Pinakadabest nga comment negative (To succeed in what you do, you should accept criticisms and the best of them are the negative ones).”
“Apil man gyud ang planning pero kung for you gyud, ihatag gyud na siya sa imoha (Planning is really part of the business but if it is for you, you will also succeed on it),” she said.