20/10/2022
Our humble beginnings...
Six years ago today, Super Typhoon Lawin hit Ilocos Norte. It was our supposed opening day, the then Bistro Al Fresco. But our garden-inspired small resto was struck hard and plants were destroyed. Budget contraint at that, we had no choice but to take my mom's plants from our family home to redecorate our venue.
Electricity was out for almost a week. It was only on the 3rd day that we were able to buy a generator which I had to loan from the apartment rental business of my family. Imagine losing perishable stocks worth 30k and the restaurant has not opened yet.
Bad omen, I silently told my self. But we did not back out. Push it, we said.
We only had 10k worth of revolving fund left. Rosel and I agreed to buy just 1 kg parmesan (3k plus at that time) then buy ingredients good for the next 3 days. At least 2 stocks per item in the menu. I do not want anything 86 on it. As soon as we had cash, we replenish. That was how we did it.
We did not have a budget for marketing. We made simple ad print outs from our computer and went around the city; posted them on trees, fences and on parked cars. Tumatambay kami sa mga bus stops infront of the church, sa rhodora at crossing para mamigay ng flyers.
The first 3 days of operation, sales were not ok. People who came to dine had the same comment, NANGINA LAKO YO! Rosel and I would spend our afternoons recomputing our selling price, aiming to lower the prices. But it came to a point when we said, f**k it, no matter how we manipulate the ratio, it will not work. We stand by our prices because soon guests will see the quality and the difference of the food we serve.
Bistro Al Fresco started in this shanty with only 12 seats at that time. After 6 months, we had to tear down that shanty and contruct the Santorini-inspired building where we are still standing today. Why Santorini? Because when I was there in October of 2012, I admired those small al fresco resturants and told myself, "addanto kuma met kastoy diay Batac. Dagitay kuma babaknang diay Batac ket agpatakder danto kuma ti kakastoy. Tay uray baklava ken coffee la lako da ngem naimas ken mayat a pagtugtugawan lalo dagitay broken hearted a kas kaniak". But it was never in my dreams to be in the restaurant business.
I remember the anxiety on the 5th day, awan met umay manganen. Agnerbios kamin. suddenly I thought of Doc Jun Sanchez, a batchmate of mine working at the MMMH&MC. Intext ko isuna. After a few kumustahan, imbagak nga adda akon Ilocos ken adda small carinderiak. Sigud nag reply, umay kami ag lunch, 8 kami.
And so... the business began. The Bistro became a place for people who want good food. A place who crave for "something" else than the "usual" found in the area. That pricey, good food has made a pinch of share in the Ilocos restaurant community.
Why October 20th? It is the birthday of Dennis, my brother who passed away in May of 2016. His passing is the very reason why Rosel and I had to stay and try our luck here.
Happy Birthday Bistro!!!
Happy Birthday in heaven, Dennis!!!
