March 4, 2025 • 45 mins
Bringing Filipino Culture to Life Through Food | The Story of Adobo Boy
Food is more than just sustenance—it’s a connection to culture, family, and community. In this episode, we sit down with Ace Marasigan, founder of Adobo Boy, to explore how Filipino cuisine is creating meaningful cultural bridges in West Michigan.
From his childhood in Manila to his entrepreneurial journey in the U.S., Ace shares how passion, resilience, and authenticity have fueled his dream of bringing traditional Filipino flavors to a wider audience. He dives into the challenges of running a restaurant, from pop-up events to securing a permanent location, all while staying true to his roots.
This episode isn’t just about food—it’s about family, risk-taking, and building a legacy. Whether you’re an entrepreneur, a food lover, or someone chasing a dream, Ace’s story is packed with insights and inspiration.
💬 What’s your favorite comfort food, and how does it connect you to your roots? Let us know in the comments!
🔔 Subscribe for more episodes on leadership, culture, and entrepreneurship.
Ace Marasigan on LinkedIn:
https://www.linkedin.com/in/acemarasigan
Adobo Boy Website:
https://adoboboygr.com
Adobo Boy on Facebook:
https://www.facebook.com/AdoboBoyGR
Adobo Boy on Instagram:
https://www.instagram.com/adoboboygr
Adobo Boy on TikTok:
https://www.tiktok.com/@adobo.boy
Links to Follow Empower & Elevate Podcast 24/7:
- https://linktr.ee/empowerelevatepodcast
- https://www.youtube.com/@EmpowerElevatePodcast
- https://www.facebook.com/EmpowerElevatePodcast
- https://www.instagram.com/EmpowerElevatePodcast
- https://www.threads.net/@EmpowerElevatePodcast
- https://www.twitter.com/EmpowerElevateP
- https://www.tiktok.com/@empowerelevatepodcast
- https://www.linkedin.com/company/empowerelevatepodcast
Hi, I’m Marc Thomas, Founder and CEO of Current TEK Solutions and CYBER GUARDIANS. If you or someone you know could benefit from our cutting-edge IT and cybersecurity services, we’d love to help. Reach out to us today to learn how we can secure and elevate your business. https://www.currentTEKsolutions.com
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
And so an opportunity came in 2003.
My friend at the restaurant islooking for partners or people
to just kind of help him have aspace.
And then so I decided to saylike hey, I'm going to do it
with my wife and alongside withsome of our friends.
So we did like a pop uprestaurant for a whole year with
(00:22):
some of our friends.
That exists in a restaurant.
Speaker 2 (00:25):
and then for now, hey everyone, welcome back to
Empower Elevate.
Today's episode is serving upsomething truly special.
We're sitting down with AceMarasigan, the visionary behind
Adobo Boy, a restaurant that'snot just about food but about
(00:45):
bringing people together throughthe love of Filipino cuisine.
Ace isn't just running arestaurant.
He's creating an experience,and a very unique one at that,
with its rich flavors of dishesand the deep cultural
connections he fosters.
His journey is one of passion,resilience and purpose.
(01:06):
We'll explore what inspired him, the challenges of the
restaurant industry and how he'susing food to share his
heritage in the most deliciousway possible.
Please welcome Ace, mark thanksfor the invite.
Definitely, definitely.
I know it's been a couple weekssince, uh, I got to meet you,
(01:26):
um, at your location there ingrand rapids, michigan.
Um, adobo boy man, amazing food, you and your wife jackie.
Um, tell me a little bit moreabout it.
How did you get started in therestaurant business?
Speaker 1 (01:41):
well, thanks for asking, mark, and thanks for the
invite.
You know, the whole storyreally began with Jackie and I
meeting at a Filipino restaurantin 2005.
And that's kind of like thelove we started and we always
kind of dreamt of saying like,hey, we're going to work
together in the future becausewe decided that we uh we need to
(02:05):
be more intentional andspending time together as
husband and wife.
We always said, like, we'regoing to do something like this
in the future.
Be nice to be able to do an oldrestaurant.
And then, just on, the road.
Speaker 2 (02:17):
Yes, so you met in 2005.
How did you, at what point didyou establish that you had this
passion for Filipino cuisine andwanting to start a restaurant
and, I guess, share that withothers, right?
Speaker 1 (02:34):
You know, it's always been part of our culture, or
part of our family culture thelove of food.
Right, we love Filipino foodand we just wanted to make sure
that we share the beauty of thecuisine.
There's so much to offer andthat's something that we've
always stayed with us.
You know she loves to cook, Ialso love to cook, her cooking
(02:55):
is amazing, and so the love ofthe cuisine has always been
there, part of the culture, partof the family, and that's
always something that we've beenalways excited to do no,
fantastic.
Speaker 2 (03:06):
So I guess, how did?
When you decided, hey, you hadthis, want to do this thing, how
did you start it?
Where did you?
Where did you?
How did you start first, Iguess you know, is that
preparing for friends, relatives, family, neighbors?
I guess at what point did yousay, hey, like, and I understand
you and I talked where you'reat today, but what, how did you
get to that point?
Speaker 1 (03:24):
And I understand you and I talked where you're at
today.
But how did you get to thatpoint?
We started with where we justcook for some of our friends.
We'll invite them for dinner atour house, just to host dinners
.
And then we would do festivals.
We participated in some of thelocal festivals here in Grand
Rapids One is the Grand RapidsAsian Pacific Festival.
Some of the local festivalshere in Grand Rapids One is the
(03:47):
Grand Rapids Asian PacificFestival.
And then after that it justkind of grew the love and
excitement of being able toshare the cuisine and culture
with people, and so anopportunity came in 2003.
My friend at the restaurant islooking for partners or people
to just kind of help him have aspace, and then so I decided to
say like hey, I'm going to do itwith my wife and alongside with
(04:08):
some of our friends.
So we did like a pop-uprestaurant for a whole year with
some of our friends at thatexisting restaurant, and then
for now it's been three, fourmonths that Jackie and I are
flying solo at this locationwhere you actually visited us,
mark.
Speaker 2 (04:25):
Diving into that.
What kind of challenges did youface in that first year that
maybe you didn't expect?
Right, you're sort of justpreparing food and sourcing
ingredients, but what type ofchallenges did you face doing
that?
Speaker 1 (04:41):
You know, like some of the challenges you asked me,
so some of the challenges thatjust to kind of get started, was
like the whole premise is likejust getting started.
You know like the best part ofstarting something new is trying
to talk yourself to not do it.
And so the best biggestchallenge that we had is how do
(05:04):
we get it started it.
And so the the best biggestchallenge that we had is how do
we get it started.
And good thing that we had allthese friends that has their own
restaurants who are very, veryaccommodating and very uh,
encouraging, saying like hey,you just got to do it, you will
learn from experience.
Speaker 2 (05:18):
And that's kind of like how we get started now I
firsthand, obviously, when I getto areas I haven't been in a
lot of times, bigger cities,right, I am in a very rural area
here, but I might pull up theGoogle and I do a quick search
and see if, by chance, there'sany Filipino food nearby.
Right, and I was shocked when Isaw just a very just a short
(05:42):
driveway.
A few minutes away was thisrestaurant that was opening at 5
pm and I'm like you've got tobe kidding me, there's no way,
right?
So and I think through ourconversation quickly found out
that you're like it there'sreally nothing else around the
area the Grand Airheads areathere serving Filipino dishes,
correct?
Speaker 1 (06:01):
That's correct.
We are the only restaurantcurrently in West Michigan.
I mean, we have friends who youknow like, they're great cooks
as well, and I'm hoping that inthe future that they will feel
encouraged and empowered thatthey could, just that they can
do what exactly we're doing, andso love to see more Filipino
restaurants pop up in the future.
(06:21):
But for now, we are, we are it,you're it.
Well, you know, I'm going tosay I'd love to love to see more
as restaurants pop up in thefuture, but for now, we are it,
you are it.
Speaker 2 (06:25):
Well, I wanted to say I'd love to see more as well,
just everywhere.
I think that Americans aremissing out on some amazing food
by having so little Filipinooptions.
You said Colorado Springs is mymother's area and I found maybe
one specific Filipinorestaurant that I haven't yet to
(06:47):
get the experience yet becauseI was sick, but there were some
other.
Maybe we're mixing maybe someHawaiian food with some Filipino
food, you know, but theyweren't dedicated to strictly
Filipino cuisine.
Speaker 1 (06:58):
We decided that we were going to be strictly as
authentic as possible and theonly limitations we'll have are
the ingredients.
You know we can't obviously getall the possible ingredients
that we want to use, but thatwill be the only restrictions
and the whole goal is torepresent the culture and the
cuisine of the Philippineculture and be really proud of
(07:18):
what we can offer.
And I've seen some places wherea fusion has been created.
I'm more proud of that.
I love what they're doing, butI just believe there's such a
beauty on the authenticity ofjust being true to what you can
offer.
And you know, as much aspossible we just want to be like
(07:39):
, strictly just Filipino.
Speaker 2 (07:41):
Love it and you know I met your wonderful wife, your
wonderful wife Jackie, andthey're in person and and you
yourself and you were veryaccommodating.
I walked in the door right Likegoing like oh, this guy he's so
friendly and you know, like youwere very welcoming and I
really appreciated that.
You know, and a lot of times inrestaurants these days it's
it's hard to find, um hard tofind good service and good food
(08:02):
and that combination togetherand people that really
appreciated being there and Ireally felt that um, that's
wonderful here, mark.
Speaker 1 (08:10):
I mean that's just part of the filipino culture.
I mean, if you have been to thephilippines, I know you have
but you can feel that in thepresence of the people, you know
that's something that'singraining us the hospitality,
making sure that people feelvery welcome at home.
Speaker 2 (08:26):
No, no, I love it.
And yes, you're right.
You know I experienced thatfirsthand just a few months ago
when I was in the Philippinesand along with some amazing food
, and you know I had someassistants ordering off your
menu and my understanding, yourmenu rotates a little bit on a
week to week basis but, you know, with some variety.
But you know some of the itemson that order specifically
(08:48):
mentioned that it's hard to findthose at a restaurant because
really that was kind of like ahome-style cooked food.
So you know you get.
Speaker 1 (08:58):
Sorry, mike, go ahead .
Speaker 2 (08:59):
No, I said so, you know.
Help me understand.
As far as bringing that notnecessarily a commercial or
restaurant, but bringing ahome-style cooked entrees or
options to share.
Speaker 1 (09:13):
I had a customer on Friday.
Actually, on Friday, heperfectly said what we were
trying to accomplish.
He said he felt like he waseating at home, in a home cooked
meal, prepared in love butpresented in such a wonderful
way that he said, like you,presented, like he was, he felt
like he was attending in ahigher end restaurant and but
(09:34):
with the feel of like, hey, I'msitting here at home with people
that loves what they're doing,and so I think that is the best
way to summarize the way ourcuisine is presented at our
restaurant.
You know, we just want to makesure we share the love, but we
also want to, you know, level upthe presentation because we
want to make sure it's respected, and it's also a great
(09:57):
representation of who we are asFilipino.
Speaker 2 (10:01):
Oh great, so let's go back a little bit.
Can you share some of yourearliest, I guess, memories of
filipino food?
Speaker 1 (10:09):
well, I grew up in the philippines.
I grew up in manila and manila,to be exact, and all I can
remember is just my mom and mygrandma in the kitchen just
toiling away preparing foodsthat I enjoy.
I remember my mom know likealso allowing me to be in the
kitchen and you know likecutting vegetables or actually
(10:32):
doing some of the cooking at sixor seven years old.
So I just remember just all thedifferent tastes.
And then when you go to yourcousins, your uncles, and then
in the Philippines, there's somany different times that we, I
feel like we make up festivalsand events because we want to
have an opportunity, a chance toinvite our friends and family
(10:52):
to just gather in a town.
And so when you go to towns,everybody's so welcoming,
everybody wants you to eat.
It's like one of the greetingsthat you go into a Filipino home
is the first thing they ask youis like which is?
Have you eaten?
I mean, that's our lovelanguage, right?
Speaker 2 (11:08):
we want to make sure that you're perfectly fed and
you know this is how we shareour love with people well, I
know I felt that love, uh, whenI was in the philippines because
, uh, there wasn't a day thatwent by that I probably wasn't,
uh, almost ill from the amountof food that was being fed,
right, like going, it wasnon-stop.
But, uh, you know, that allowedme to experience so much.
(11:30):
But, you know, once you get insmaller portions so I could
sample a lot, um, and so yousaid you're from the originally
from manila area, right, and myunderstanding is your wife is
not she is.
Speaker 1 (11:43):
She was born in mindana, which is the southern
part of the the Philippines, butshe also grew up in Davao City
and so that's where she grew up.
You know, the Philippines beingan archipelago having 7,641
islands, you know we all developour own like cooking styles.
I mean, what something that wewould share at a restaurant
adobo, like the process of thecooking adobo can be different
(12:07):
from like different families andyou know, like it's just
different from different regionsbut all shared, just kind of
like same kind of common basic,using the soy sauce, vinegar,
and it's just a cooking process.
And so I could say, like youknow, even though she's from
Davao City, she and I have ashared love for food and you
(12:27):
know of food might be different,but it still showcases the
beauty of the Philippines.
Speaker 2 (12:33):
Yeah, and that's something I was going to ask you
, with your wife being, I guess,raised in a different portion
of the Philippines, rightDifferent region of the
Philippines, and we know thatobviously dialects can be so
drastically different in shortdistances.
But then on the food you knowand her upbringing, and how does
that differ from yours and howyou are used to things being
(12:55):
made in Manila?
Speaker 1 (12:59):
Uh, the same.
I believe the same thingapplies for the Philippines,
right, Because it's it's justlike your family, your, your
familial's, they're always goingto be taking care of.
You're going to share with youthe way that they would prepare
meals.
You know, like the whole ideais like, hey, we all spend time
together in in the table, we'llshare with you how we cook it,
(13:22):
because there was no cookbooksbefore, right, it's all about,
um, you know, verbally sharingthe cuisine, the recipes being
passed down from generations togenerations and also being
passed down to different region.
My wife she speaks fourdifferent dialects or four
different languages, and so forthat I am so proud of her that
(13:44):
she's able to just communicatewith me in tagalog and she knows
that you know, like the way wedo it in tagalog can be similar
to to dabo city as well.
So it's such a beautiful thingwhen all everything kind of
comes together and accumulatesinto this like beautiful cuisine
that's presented in front of meno, that's, that's really cool.
Speaker 2 (14:04):
And then you said, as far as the cuisine, you
mentioned vinegar, as youmentioned soy sauce.
Right, you know what are someof the key ingredients.
That is most general in most ofyour the cuisine or most of
your offerings, I guess.
I mean, is it mostly soy,mostly vinegar?
Um, are there other things thatkind of a staple across the
(14:25):
board?
Speaker 1 (14:27):
so I would say vinegar is a big uh use for us
at the, but vinegar has alwaysbeen something that's been used.
The early accounts for adobocuisine or the way to process.
Vinegar was used forpreservative and that was also
used as a way to cook the meats.
Soy sauce was introduced by theChinese later on introduced by
(14:58):
the Chinese later on.
But the term adobo when thePhilippines was colonized by
Spain, the Spanish called thatindigenous cuisine or way of
preparing meats or cooking asadobo or adobar, you know, like
to marinate, and so it just kindof stuck.
But it's the vinegar is likethe big thing that filipinos
would probably use us at therestaurant.
We, we need it, we love it, welove the taste of it, we love
(15:21):
things that are sour, you know,like sinigang, but things like
that is always uh, it'ssomething that we do so the
recipes using your adobo, thosewould those traditional.
Speaker 2 (15:32):
Are those with your family or her family recipes, or
is that a combination of both?
Speaker 1 (15:37):
It's a combination of both, both the taste that we
love and, you know, just goingwith the basics, right, the soy
sauce and vinegar and just likedeveloping that taste from there
(15:58):
.
Speaker 2 (15:59):
So the name Adobo Boy .
Obviously we know where Adobocomes from.
How did you settle on the nameAdobo Boy, you and the wife?
Speaker 1 (16:09):
It's kind of funny that you asked that.
So Adobo Boy is really anickname for our son.
So when he was three years oldhe always had tasted pork adobo,
and he always asked his mom foradobo, always saying like Mom,
I want some adobo.
And then we just startedcalling him Adobo Boy and that
moniker just kind of stuck withhim.
(16:30):
And then we would always saylike hey, if we ever open up a
restaurant or something foodrelated in the future or any
business in the future, that wewould call it Adobo Boy.
And we just love that namebecause it represents us but
also represents what we're doingfor our son Red.
Speaker 2 (16:48):
You said his name is Red.
Speaker 1 (16:51):
His name is Red, so Red is a combination of Ray and
Ed.
My wife's dad's name is Ed, mydad his name was Ray.
Speaker 2 (17:01):
That's very interesting because I recently
actually I have one team memberthat's on maternity leave right
now and she shared with usbasically how she's coming up
with the baby's name and it waslike a combination of like three
or four names put togetherright, and they're going well.
That's really interesting.
It's not just finding a name orit's like going.
Speaker 1 (17:20):
It was like three or four names they combined I don't
know if we, uh, we werefollowing any traditional norm,
but we just wanted to make surewe honor both of our, our
fathers and I don't know, the,the we.
We came up with differentcombination, but the, the name
red was just something that'seasier to, to kind of say now,
(17:43):
what type of, I guess, feedback?
Speaker 2 (17:45):
obviously you know someone like myself coming in
and raving about your, aboutyour food.
You know I was.
When I was sitting in there Iheard a gentleman walk in and he
was talking with you and he'slike I've never had Filipino
food right, and do you get a lotof that?
You know people walking in hey,I've never experienced Filipino
food, and what kind of feedbackdo you get from them?
Speaker 1 (18:05):
You know we do experience a lot of people
saying that this is their firsttime being at a restaurant not
just a restaurant or beingexposed in Filipino cuisine
altogether.
And that really excites me isthat I have this pride or not
just pride, more like excitementfor the love of being able to
(18:26):
share our culture.
And so the feedback after theyhave tasted the food and I would
check on them just to make surethey're doing okay, most of the
time they would say, like youknow, this is a food that
they've never tasted before andit's wonderful.
And when they say that it givesme so much joy, because it
(18:47):
gives me so much joy that mywife, she, works so hard to make
food.
And and when people areappreciative of it, and really
honestly, when they, when youknow, because I want to make
sure it's true and honest andthey would say like no, no,
we're not kidding, we're sohonest that your food is amazing
.
We never realized filipino foodto be like this.
(19:08):
We want to try more, and sothat for me, is the best
feedback and best complimentthey say we want to try more.
We want to try something else,we want to try more, and so that
, for me, is the best feedbackand best compliment.
Speaker 2 (19:14):
They say we want to try more, we want to try
something else, we want to trymore and what percentage of
those that come in for theirfirst time um have a good
experience and tell you they.
Obviously they enjoyed theexperience that you see.
Speaker 1 (19:26):
Come back uh, it's probably a good 85 to 90%.
I would never come back.
We'll just say, like you know,I'm only here in town for a day
or two, but if I ever come backin town then I will come back.
So 80, 90%, I would say, um outof the 80, 90%, when they come
(19:48):
back, they do actually bringtheir families or someone
someone with them.
They do actually bring theirfamilies or someone someone with
them, and so for me, that isthe best compliment, means that
they're they felt proud ofsharing that our cuisine and
they felt like this is somethingthat their friends needed to
experience.
So for us, that's a great uhreturn rate and also great you
know, great feedback yeah,definitely, definitely, and he
(20:10):
said that that's a compliment initself.
Speaker 2 (20:12):
Right, and you said you were originally from manila.
Um, you're both, obviously, youand your wife, both from the
philippines.
Um, what brought you here?
What brought you to the us?
Speaker 1 (20:25):
so my wife, she, uh, she moved here for work and and
for us my, my american story ismy sister married an American.
Okay, and so that's my Americanstory.
My wife's American story is shemoved here from work.
Speaker 2 (20:43):
Okay, so she moved here from work and then, when
she was here, decided to stay,type of thing, or did she change
employers?
I guess I'm kind of curious,like if she was on assignment,
you, you know, how did that workfor her?
Speaker 1 (20:56):
yeah, she was, she was a, she came here for work,
she's a, she's a nurse.
So she ended up going tohospital and that's what she was
doing.
And then, um, and eventually,after a while, she just, you
know, she was just, she justkept working.
You know she's got a.
Um, she was, she was a resident, and then we ended up like
meeting and then we ended upgetting.
(21:17):
She just kept working, she wasa resident, and then we ended up
meeting and then we ended upgetting married and we were both
American citizens.
Speaker 2 (21:22):
And that's who we are .
And as far as your sistercoming here, right, you said
your sister, correct?
Speaker 1 (21:28):
My sister and I'm marrying an American.
Speaker 2 (21:29):
yes, yes, and did it take much to convince you to
come?
Or is that something you'relike?
Going you know, is thatsomething you kind of always
eyed, going, you know, doingsomething different and moving
to the US?
Speaker 1 (21:43):
I was young, okay, and so there's really no option.
If your parents are moving,eventually you have to move too
Gotcha.
Speaker 2 (21:52):
So that's what you get well, and just curious,
because I, you know, I hear alot of different stories, right,
and I hear those that you know,even some of our team members
talk about, you know, relocatingsomewhere, whether it's canada
or some other country at somepoint, you know, just for
different opportunities and um,yeah, I think that's always
something that people, when Iwas younger, we always talked
(22:13):
about how it's great to be inAmerica, and something I don't
think a lot of people realize.
Speaker 1 (22:24):
You know, it is a great land of opportunity, but
you do have to make your path,and so it's an opportunity and
there's a chance for you to makeit if you, you know, working
hard and just trying to followyour dreams.
Speaker 2 (22:40):
So when I was there, you mentioned and you mentioned
to hear about the pop-up and andthree minutes you're known.
You also mentioned that of umpotentially looking for a new
home for a Dovo restaurant,right restaurant, right adobo
restaurant.
Um, it sounds like that thechallenge that you're currently
faced with, right, you'relooking for potentially another
place to move the restaurant tothat is currently the the
(23:03):
challenge and we are.
Speaker 1 (23:08):
We are probably going to be leaving the location that
currently we are right now andwe've set a date that our last
time we're going to be leavingthe location that currently we
are right now and we've set adate that our last time we're
going to be serving food at thatlocation will be march 22nd,
which is coming up soon yeah, soit'll be here before we know it
yeah, the challenge now isreally to find the next, the
next spot.
Um, there's a couple places thatwe already identified.
(23:28):
Okay, we've set our letter ofintent, meaning that we are are,
you know, like talking to theland landlords and trying to see
if we could negotiate and findthe perfect win-win for both of
us to be able to operate and forthem to make money.
So trying to figure out if thatwould make sense and hopefully
(23:50):
we'll hear something from themthis week.
If not, we'll just kind of keeplooking.
Uh, we'll let March 22nd go.
Eventually we'll come back.
Speaker 2 (24:00):
So, as a business owner, talk to me a little bit
about that, right?
So what you said, the challengeof that, but in negotiating,
what are some of the things andchallenges that you face?
You know when you'renegotiating, do these
negotiations, what are youlooking for?
You know what kind of obstaclesare being you're trying to
remove or barriers you getaround.
Help me understand.
Is it the build outs?
(24:21):
Is it finding something that'salready set how you want it?
I mean, what kind of things areyou looking for?
Speaker 1 (24:26):
Well, having something that's already set as
a freebie restaurant would bethe most easiest way for us to
continue and operate.
That would be probably thecheapest option and also the
quickest option, but right nowthere are only a couple handful
that I could look at and saylike that's the one I want.
We are really looking intodoing a build-out.
(24:48):
A build-out is something thatwe have to start from scratch.
You got to put all the kitchenequipment.
A build-out is something thatwe have to start from scratch.
You got to put all the kitchenequipment, and that gives us the
best way to really feel likethat space belongs to us, where
we can design it the way we wantit.
We can make it as efficient tothe way we're doing the cooking,
and so that's what we'relooking for.
(25:10):
We're looking for a place wherewe can do a build-out.
But yes, obviously we're notgoing to say no if there's an
actual restaurant that's openthey're looking for different
owners then we would definitelylook at that as an option as
well.
But a build-out is what we want.
Some of the challenges reallyis like you know, the
negotiating part is like we wantto win-win right If the rent is
(25:32):
too high where we were going tobe stressed.
We're not going to be able tocontinue.
That's really not good for usand it's also not good for the
landlord, because if we end upfolding within six months, and
that's really not good for themeither.
Speaker 2 (25:47):
Sure, sure.
Now through that process.
I mean, are there loanapplications?
Are we talking to the SBA?
Are there other organizationssupporting the causes?
Speaker 1 (25:58):
I'm just kind of curious you know what kind of
avenues you've looked at forassistance to get that off the
ground and help that searchmaybe be a little bit easier
what we were doing is, um, Iapplied for a, a one loan for
now and I'm just waiting for forthe, for what happens, because
(26:25):
this loan I got through thelocal community um, it's
probably one of the most lowestprice interest loan that I could
use for the equipment and Iwant to see, if that, how is
that taking place?
And so, once that is all set, Iwill try to see what.
What's the next steps?
An sba loan, uh, small businessadministration loan, uh, other
small business loans that wecould possibly take, and you
know we have some savings thatwe're going to use as well.
(26:47):
We also started a gofund andthat's pretty amazing that some
of our friends already havestarted donating to that, and
we'll just see what happens.
And, like what I was tellingeverybody, if somehow we end up
not using, like opening upanother restaurant and we just
(27:07):
return the money from theGoFundMe, I don't want to use my
retirement fund, but we have to, and that's something that we
go to use.
Um, there's many avenues thatwe're trying to still see, so
we'll see what happens, mark,and in a week or so, and okay.
So it's challenging, exciting,but it's it's, you know,
(27:28):
something that we want to dowell, that's something I ask is
you?
Speaker 2 (27:31):
a lot of our listener base and a lot of our, you know
, is business owners or thosemaybe that have an interest in
business, and so I always askabout the challenges and the
type of avenues you're lookingat and cause we're real here
right Like go and have realconversations and say, hey, look
, you know cause I, you know wehave a local Mexican restaurant
that recently got some grantmoney you know to to help build
(27:53):
the facade and help get them inthis new location for their ice
cream shop.
You know, and, and so I'malways curious about you know
what resources you know are youout there finding that can help
you and maybe help others right?
Speaker 1 (28:06):
No, that's, that's absolutely true.
So the one I'm using is fromthrough a local restaurant place
called GROW, which is GrandRapids Opportunities.
Initially it's called GrandRapids Opportunities for Women,
but GROW just became somethingthat's for the whole community.
They have just well enough$50,000 that you can use for
(28:27):
equipment, inventory andstaffing.
That's something I applied for.
Currently it's underwriting, soI believe that we're going to
be able to get that.
Um, we got some savings that wewe're going to use up.
Um, then, raptor, once we areare approved for the 50 000 um
money with the lower interestrate, then, yes, we're
(28:50):
definitely going to look into asmall business loan and I'll uh,
and I'm searching right now forgrants, and so there's ways to
be able to start this business,and as little stress as possible
would probably be the best forus well, sir, and and and less
debt right to carry over your.
Speaker 2 (29:09):
You know, have it hanging over your head, you know
, and that's why I'm curiousabout grants and things.
And you know, when you talkabout the culture aspect, are
there cultural organizations outthere that maybe there's some
funding available to help thecause?
Speaker 1 (29:23):
Not, um, not easily or readily available, but
definitely there are someopportunities that we're going
to be uh, looking at sometime,hopefully sometime this week or
next week.
I'm just waiting to make surethat we can land a space,
because that's probably thebiggest challenge there is like,
(29:43):
hey, can we land this spaceinto the rate that we want?
Or, of course, to the rate thatwe want and to the terms that
make sense to us.
And so once we land that, thenI'm going to go full stream,
100% into just like looking forall the different possible grant
money.
Um, you know, loans, yes forsure, but try and look for the
(30:06):
smaller, lower, lower priceloads.
Speaker 2 (30:09):
Yeah, and the application process, um, you
know, applications usuallyaren't fun, you know, okay, yeah
, that's pretty in depth of thethings you're using aren't fun.
That's pretty in-depth with thethings you're applying for.
Speaker 1 (30:21):
Yeah, there's a lot of things that they did ask for.
They asked for personal returns, our profit and loss books,
financials, things that wouldmake sense to them to see, and
so there's a lot of things thatthey're collecting.
There's things that they wouldask for.
(30:43):
All they wanted to make sure isthat we're going to be able to
pay back the loan.
Speaker 2 (30:49):
Oh sure.
Speaker 1 (30:50):
And that makes a lot of sense to us, right?
And so make it as easy aspossible for them to collect
what they need, and we'll justsee what happens next.
Yes, there's a lot of processin this application, but once
you've collected all the formsand the things that you need for
one, it's pretty much like whatthey were going to be asking
for the other one, so Kind ofexcited to be able to just kind
(31:14):
of go into another place and saylike hey, are you able to give
us a loan at a lower rate andfill out this application?
Speaker 2 (31:22):
Now I did notice.
I did see that you had kickedoff a fundraising campaign and I
looked prior to this episode,or recording this here with you
is you were at $3,810 so far ofa $5,000 goal that you're
working towards.
Congratulations, by the way,that's phenomenal that you've
made that big of a dent in thatgoal so far.
(31:43):
Um, I guess, how do you, how doyou feel about that progress?
Speaker 1 (31:48):
That's amazing because, uh, we just, we just
put it in there, uh, we didn'tdo any much more campaigning for
it, because I also don't feelright just asking people for
money.
But this is the time that weactually would need some
assistance from our friends orwho believes in what we're doing
.
And $5,000 can go a long way.
(32:09):
That can be potentially afreezer and a fridge that we
could buy for the restaurant, ora stove, and so that can go a
long way.
Um, you know, having you know,we went through a construction
company for estimation in thisone space that we're looking at.
When they gave us an estimationcost that made me almost puke.
(32:33):
I I turned to again to ourrestaurant friends and one of
them said like, hey, I'm goingto help you build this place
from the ground up, exactly howI did my restaurant.
I did it by myself.
Well, you know, like I hiredthe people that needs to do the
things, and it cost me way, wayless.
It cost him a third from whatthe estimation was, and so
really excited about thedifference that we've developed
(32:57):
along the way here in GrandRapids, and people here are very
philanthropic and very helpful,and so for us that's the first
step.
And so the first step really isjust secure that place and
we're going to get going.
Speaker 2 (33:12):
No.
So as far as in your market, Iknow in a lot of other markets I
see there's a lot of emptycommercial buildings, you know,
um, even though the commercialreal estate isn't necessarily,
you know, uh, at its peak right.
I mean, you know, I haveanother for other friends, real
estate they don't want, theydon't want to touch commercial
right now.
Um, is that helping you in yoursearch?
(33:33):
Do you think at all, or are youstill struggling regardless?
You in your search, do youthink at all, or are you still
struggling regardless?
Speaker 1 (33:38):
No, it's very helpful in negotiating.
We found a space that webelieve is the right spot for us
.
It's closer to our homeConvenience.
It's closer to convenience, butit's also a very busy
intersection.
So for us, we just want to makesure that we can be in a spot
where be good for businesses andbut also be closer to
(34:02):
residentials, because ourrestaurant is built upon a
family dynamic.
Right, we want families to comeand visit us and spend their
time with us, get to know theculture, so that's the spot that
we would want.
We know we prefer that peopledon't just come in, in and out.
Um, we want to be able to spendtime with them, we want them to
(34:22):
spend some time with us, and sohopefully that's the location
that is going to be done.
Um, that's where we send ourletter of intent and we're
hoping that we could meethalfway to what we want and what
they want and where it makessense to us.
If not, like you said, thereare plenty of other open spaces
(34:43):
right now, but they also have tomake sense, right, location has
to make sense, and so that'swhere we are, but definitely
helpful in the negotiating part.
Speaker 2 (34:52):
Yeah, and I know even those that have negotiated,
renegotiated, or even otherbusinesses that have negotiated,
renegotiated, or even otherbusinesses right that have
recently moved, just to the factthat you know there is some
leverage out there due to a lotof you know, just the economy
the way it is.
You know a lot of things havechanged in the past five years,
six years, drastically.
(35:13):
So, as far as you know, wetalked about this build-up cost
being high.
We see, everything seems to behigh these days, right, I mean,
goodness, currently, look at theprice of a dozen eggs, right,
I'm saying, is everything's high?
And I have another gentlemanI'm friends with and he's been
working on a build-out andthings that he priced a year ago
(35:34):
, two years ago, has doubledright, and it's just crazy on a
build out and you know thingsthat you know he priced a year
ago, two years ago, is likedoubled right, and it's just
crazy and it's, you know, arestaurant type environment but,
um, and obviously you'reexperiencing that too really
high price to build out yes, Imean, the price on the build out
is astronomical and I makes youkind of like wonder what are we
(35:56):
doing?
Speaker 1 (35:57):
are we?
Are we in the right business?
Yeah, the return of investmenthere.
Maybe we should do build outsinstead yes, um, you know, like
the, the estimated price thatthat construction company gave
us.
I keep thinking about, like howmany, how many food do we have
to sell to be able to even justcatch up with that, you know?
(36:19):
And so, uh, that is a challengeand I I can see why not a lot
of people would want to open arestaurant.
You know, there's a lot ofinitial costs, there is a lot of
things that you have totraverse and kind of figure out,
hey, where, where we are inthis adventure.
But hopefully we're not doneyet, mark, hopefully we'll find
(36:42):
the right spot.
Oh, you're not done yet.
You're not done yet.
Speaker 2 (36:44):
You got too much to offer, so let's talk about not
being done yet.
Obviously, adobo Boy isn't justa restaurant.
To you, I'm really sensing it'snot just a restaurant.
Speaker 1 (37:04):
So could you share, I guess, the legacy that you hope
to build for your family andthe community through Adobo Boy?
The dream is to be able to havea place where we can, friends,
can be who they are, regardlessof race, religion, gender, and
be able to say like, hey, thisplace is truly a place of
(37:27):
belonging.
The Philippines and the peoplewere so accepting, right, and so
that's the thing that we wantto share here in our location,
despite all the noises out theresaying that we should be
divisive.
This is a place that you knowlike.
(37:48):
The legacy here is being ableto share with our son who we are
as people.
We are a people who areaccepting and always making sure
that we include people aroundus, and so that's the legacy
that we want to leave here andin west michigan, and hopefully
to our son, who beef wecontinues to own the restaurant
(38:08):
no, that's.
Speaker 2 (38:09):
That's very cool.
I I can definitely appreciatewhat you're doing and what you
want to do.
Let's have some fun here.
Adobo can't be the answer.
Adobo can't be the answer.
But if you could only eat oneFilipino dish other than an
adobo forever, what would thatbe?
Speaker 1 (38:30):
Forever, oh my goodness, that's a tough one.
There's so many good food, Mark.
I know If I could have one foodI would eat every day besides
adobo it would probably besinigang.
That's a tamarind-based soup, asour soup, because I think it's
(38:50):
such a versatile kind of soup.
I could eat it with anything,with rice, but that would
probably be it.
That would be it All right, ithas to be either adobo or that
one.
Speaker 2 (39:00):
Yes, Well, I'm always curious, right Like going,
especially with somebody.
You're in the restaurantbusiness, you're in the food
business, you've got this.
It's like hey, besides adobo'sin the name.
But you just to find thatFilipinos are big on karaoke,
(39:21):
and I think I've seen some ofthat in your social media feeds
as well.
So, with that being said,what's your go-to song when it
comes to karaoke?
Speaker 1 (39:36):
Wow, I have so many go-to songs.
But in the past I used to jointhis performing group and I
branded myself as theimpersonator of Elvis
impersonator.
So if I were to do a karaokesong have to be an elvis song an
(39:57):
elvis song yes, it's uh,something I enjoy.
Um, yeah, it has to be an elvissong.
Okay, probably falling in loveand proud if it's a song
wonderful, wonderful.
Speaker 2 (40:10):
It's always interesting.
Once again I I couldn't help it, but uh experienced a lot of
karaoke just passing throughstreets and things.
And you know, I hear from myteammates, you know they've got
the Jeepney drivers that get offshift and they're karaoke next
door and they can't sleep and so, yeah, it's an abundance in the
Philippines.
There's a lot of karaoke goingon.
Speaker 1 (40:29):
That's true, and that's what we do after we shut
down the restaurant at night.
We were so tired, but hey, weunwind, play a couple songs and
then we end the night there.
Speaker 2 (40:41):
In the kitchen.
I know you said your wife doescook.
You're cooking Biggestmemorable mishap you've had in
the kitchen.
Speaker 1 (40:52):
It's probably my wife , I think she and my friend.
When we did the pop-up theyalmost burned down the kitchen
and that was only like it was onday one, and so that was
probably the most memorablemishap.
What happened?
They left something on thestove.
They did not realize the stovewas on because we're so brand
(41:15):
new in that space, and the thingjust caught on fire, and good
thing they were able todistinguish it before it gets
any bigger yeah, good thing justthat experience that's not the
way you want to start things offis burning down the kitchen
right oh goodness, all right,well ace, Well Ace.
Speaker 2 (41:37):
some final thoughts here.
So you know, what advice wouldyou give someone?
Obviously, you know you're onthis journey and everyone's in a
different place on theirjourneys, but if you had someone
that was looking to get intothe restaurant business,
especially based off of yourfamily traditions and culture,
what's one piece of advice you'dwant to give them?
Speaker 1 (41:59):
You know it's important to plan, but it's very
important to take action, andso the advice I could give you
yeah, get to know some of thedetails, but you have to make
sure that you have an actionplan, that you are actually
going to take action and topursue what you want to do,
(42:21):
because that's where a lot ofpeople kind of stumble and just
say, like I can't do it, there'stoo many details, there's too
many things I need to do.
You just have to do it and therest will fall into place.
Just got to do it.
Just do it.
Speaker 2 (42:33):
Just do it All right.
I think there's a slogan outthere somewhere, right, yeah, I
think all right.
Um, where, uh, where can you befound online social media?
Speaker 1 (42:48):
yeah, so for now, just find us on our website,
which is adoboboygrcom, um, inour in our facebook and
instagram at adobe boy gr, andso hopefully we'll find you guys
on instagram or facebook.
We also have a tiktok.
Okay, we'll do some dancebecause, um, because at the end
of the week we uh, my wife and I, and sometimes our guests will
(43:08):
will do a quick end of the weekdance and just saying, like you
know, thank you for the visitand thank you for the support
and thank you for joining us inthis journey very cool.
Speaker 2 (43:19):
Now, um, I'm going to say that with that, um, we'll
list all your uh social to tryto find them all, and get them
all listed in the description ofthe show so people can make it
easier on them to find you and,uh, you know anyone's in the
area by a grand wrap, even makethe trip.
You know, like, I know, youknow, I I don't know that if I
can make it before march 22nd,but I'm sure gonna try, uh, to
(43:41):
get back up there and experienceyou one more time before you
get moved, and I know it's gonnahappen.
And, uh, good things are yet tocome for you.
And, and jackie, um, Iappreciate your hospitality, I
appreciate your food, Iappreciate your culture and I
appreciate you for taking thetime for us today.
Speaker 1 (43:58):
Well, we are very appreciative that you invited us
in your podcast and if you haveany Filipinos listening today,
I just want to say, well, notjust Filipinos, for everybody,
marami, salamat, thank you verymuch for allowing us to be here,
and you know, mapuhay to theFilipinos and mapuhay to you,
mark, and thank you foreverything.
Speaker 2 (44:17):
Thank you, Ace.
And yeah, and that GoFundMe isout there and we'll be throwing
something your way too veryshortly so anything we can do to
help.
Speaker 1 (44:26):
I appreciate that, Mark.
Thank you, brother.
Speaker 2 (44:28):
Have an awesome day.
Speaker 1 (44:30):
Bye my friend.
Speaker 2 (44:32):
Hi, I'm Mark Thomas, founder and CEO of Current Tech
Solutions and CyberGuardians.
We know business owners likeyou want to focus on growing
your company, not worrying aboutIT problems or security threats
.
That's where we come in.
Our team uses AI to protectyour business from cyber risks
and keep everything runningsmoothly.
If you're ready for peace ofmind and a stronger future,
(44:56):
reach out to us today.
Let's secure and elevate yourbusiness together.
And so an opportunity came in 2003.
My friend at the restaurant islooking for partners or people
to just kind of help him have aspace.
And then so I decided to saylike hey, I'm going to do it
with my wife and alongside withsome of our friends.
So we did like a pop uprestaurant for a whole year with
(00:22):
some of our friends.
That exists in a restaurant.
Speaker 2 (00:25):
and then for now, hey everyone, welcome back to
Empower Elevate.
Today's episode is serving upsomething truly special.
We're sitting down with AceMarasigan, the visionary behind
Adobo Boy, a restaurant that'snot just about food but about
(00:45):
bringing people together throughthe love of Filipino cuisine.
Ace isn't just running arestaurant.
He's creating an experience,and a very unique one at that,
with its rich flavors of dishesand the deep cultural
connections he fosters.
His journey is one of passion,resilience and purpose.
(01:06):
We'll explore what inspired him, the challenges of the
restaurant industry and how he'susing food to share his
heritage in the most deliciousway possible.
Please welcome Ace, mark thanksfor the invite.
Definitely, definitely.
I know it's been a couple weekssince, uh, I got to meet you,
(01:26):
um, at your location there ingrand rapids, michigan.
Um, adobo boy man, amazing food, you and your wife jackie.
Um, tell me a little bit moreabout it.
How did you get started in therestaurant business?
Speaker 1 (01:41):
well, thanks for asking, mark, and thanks for the
invite.
You know, the whole storyreally began with Jackie and I
meeting at a Filipino restaurantin 2005.
And that's kind of like thelove we started and we always
kind of dreamt of saying like,hey, we're going to work
together in the future becausewe decided that we uh we need to
(02:05):
be more intentional andspending time together as
husband and wife.
We always said, like, we'regoing to do something like this
in the future.
Be nice to be able to do an oldrestaurant.
And then, just on, the road.
Speaker 2 (02:17):
Yes, so you met in 2005.
How did you, at what point didyou establish that you had this
passion for Filipino cuisine andwanting to start a restaurant
and, I guess, share that withothers, right?
Speaker 1 (02:34):
You know, it's always been part of our culture, or
part of our family culture thelove of food.
Right, we love Filipino foodand we just wanted to make sure
that we share the beauty of thecuisine.
There's so much to offer andthat's something that we've
always stayed with us.
You know she loves to cook, Ialso love to cook, her cooking
(02:55):
is amazing, and so the love ofthe cuisine has always been
there, part of the culture, partof the family, and that's
always something that we've beenalways excited to do no,
fantastic.
Speaker 2 (03:06):
So I guess, how did?
When you decided, hey, you hadthis, want to do this thing, how
did you start it?
Where did you?
Where did you?
How did you start first, Iguess you know, is that
preparing for friends, relatives, family, neighbors?
I guess at what point did yousay, hey, like, and I understand
you and I talked where you'reat today, but what, how did you
get to that point?
Speaker 1 (03:24):
And I understand you and I talked where you're at
today.
But how did you get to thatpoint?
We started with where we justcook for some of our friends.
We'll invite them for dinner atour house, just to host dinners
.
And then we would do festivals.
We participated in some of thelocal festivals here in Grand
Rapids One is the Grand RapidsAsian Pacific Festival.
Some of the local festivalshere in Grand Rapids One is the
(03:47):
Grand Rapids Asian PacificFestival.
And then after that it justkind of grew the love and
excitement of being able toshare the cuisine and culture
with people, and so anopportunity came in 2003.
My friend at the restaurant islooking for partners or people
to just kind of help him have aspace, and then so I decided to
say like hey, I'm going to do itwith my wife and alongside with
(04:08):
some of our friends.
So we did like a pop-uprestaurant for a whole year with
some of our friends at thatexisting restaurant, and then
for now it's been three, fourmonths that Jackie and I are
flying solo at this locationwhere you actually visited us,
mark.
Speaker 2 (04:25):
Diving into that.
What kind of challenges did youface in that first year that
maybe you didn't expect?
Right, you're sort of justpreparing food and sourcing
ingredients, but what type ofchallenges did you face doing
that?
Speaker 1 (04:41):
You know, like some of the challenges you asked me,
so some of the challenges thatjust to kind of get started, was
like the whole premise is likejust getting started.
You know like the best part ofstarting something new is trying
to talk yourself to not do it.
And so the best biggestchallenge that we had is how do
(05:04):
we get it started it.
And so the the best biggestchallenge that we had is how do
we get it started.
And good thing that we had allthese friends that has their own
restaurants who are very, veryaccommodating and very uh,
encouraging, saying like hey,you just got to do it, you will
learn from experience.
Speaker 2 (05:18):
And that's kind of like how we get started now I
firsthand, obviously, when I getto areas I haven't been in a
lot of times, bigger cities,right, I am in a very rural area
here, but I might pull up theGoogle and I do a quick search
and see if, by chance, there'sany Filipino food nearby.
Right, and I was shocked when Isaw just a very just a short
(05:42):
driveway.
A few minutes away was thisrestaurant that was opening at 5
pm and I'm like you've got tobe kidding me, there's no way,
right?
So and I think through ourconversation quickly found out
that you're like it there'sreally nothing else around the
area the Grand Airheads areathere serving Filipino dishes,
correct?
Speaker 1 (06:01):
That's correct.
We are the only restaurantcurrently in West Michigan.
I mean, we have friends who youknow like, they're great cooks
as well, and I'm hoping that inthe future that they will feel
encouraged and empowered thatthey could, just that they can
do what exactly we're doing, andso love to see more Filipino
restaurants pop up in the future.
(06:21):
But for now, we are, we are it,you're it.
Well, you know, I'm going tosay I'd love to love to see more
as restaurants pop up in thefuture, but for now, we are it,
you are it.
Speaker 2 (06:25):
Well, I wanted to say I'd love to see more as well,
just everywhere.
I think that Americans aremissing out on some amazing food
by having so little Filipinooptions.
You said Colorado Springs is mymother's area and I found maybe
one specific Filipinorestaurant that I haven't yet to
(06:47):
get the experience yet becauseI was sick, but there were some
other.
Maybe we're mixing maybe someHawaiian food with some Filipino
food, you know, but theyweren't dedicated to strictly
Filipino cuisine.
Speaker 1 (06:58):
We decided that we were going to be strictly as
authentic as possible and theonly limitations we'll have are
the ingredients.
You know we can't obviously getall the possible ingredients
that we want to use, but thatwill be the only restrictions
and the whole goal is torepresent the culture and the
cuisine of the Philippineculture and be really proud of
(07:18):
what we can offer.
And I've seen some places wherea fusion has been created.
I'm more proud of that.
I love what they're doing, butI just believe there's such a
beauty on the authenticity ofjust being true to what you can
offer.
And you know, as much aspossible we just want to be like
(07:39):
, strictly just Filipino.
Speaker 2 (07:41):
Love it and you know I met your wonderful wife, your
wonderful wife Jackie, andthey're in person and and you
yourself and you were veryaccommodating.
I walked in the door right Likegoing like oh, this guy he's so
friendly and you know, like youwere very welcoming and I
really appreciated that.
You know, and a lot of times inrestaurants these days it's
it's hard to find, um hard tofind good service and good food
(08:02):
and that combination togetherand people that really
appreciated being there and Ireally felt that um, that's
wonderful here, mark.
Speaker 1 (08:10):
I mean that's just part of the filipino culture.
I mean, if you have been to thephilippines, I know you have
but you can feel that in thepresence of the people, you know
that's something that'singraining us the hospitality,
making sure that people feelvery welcome at home.
Speaker 2 (08:26):
No, no, I love it.
And yes, you're right.
You know I experienced thatfirsthand just a few months ago
when I was in the Philippinesand along with some amazing food
, and you know I had someassistants ordering off your
menu and my understanding, yourmenu rotates a little bit on a
week to week basis but, you know, with some variety.
But you know some of the itemson that order specifically
(08:48):
mentioned that it's hard to findthose at a restaurant because
really that was kind of like ahome-style cooked food.
So you know you get.
Speaker 1 (08:58):
Sorry, mike, go ahead .
Speaker 2 (08:59):
No, I said so, you know.
Help me understand.
As far as bringing that notnecessarily a commercial or
restaurant, but bringing ahome-style cooked entrees or
options to share.
Speaker 1 (09:13):
I had a customer on Friday.
Actually, on Friday, heperfectly said what we were
trying to accomplish.
He said he felt like he waseating at home, in a home cooked
meal, prepared in love butpresented in such a wonderful
way that he said, like you,presented, like he was, he felt
like he was attending in ahigher end restaurant and but
(09:34):
with the feel of like, hey, I'msitting here at home with people
that loves what they're doing,and so I think that is the best
way to summarize the way ourcuisine is presented at our
restaurant.
You know, we just want to makesure we share the love, but we
also want to, you know, level upthe presentation because we
want to make sure it's respected, and it's also a great
(09:57):
representation of who we are asFilipino.
Speaker 2 (10:01):
Oh great, so let's go back a little bit.
Can you share some of yourearliest, I guess, memories of
filipino food?
Speaker 1 (10:09):
well, I grew up in the philippines.
I grew up in manila and manila,to be exact, and all I can
remember is just my mom and mygrandma in the kitchen just
toiling away preparing foodsthat I enjoy.
I remember my mom know likealso allowing me to be in the
kitchen and you know likecutting vegetables or actually
(10:32):
doing some of the cooking at sixor seven years old.
So I just remember just all thedifferent tastes.
And then when you go to yourcousins, your uncles, and then
in the Philippines, there's somany different times that we, I
feel like we make up festivalsand events because we want to
have an opportunity, a chance toinvite our friends and family
(10:52):
to just gather in a town.
And so when you go to towns,everybody's so welcoming,
everybody wants you to eat.
It's like one of the greetingsthat you go into a Filipino home
is the first thing they ask youis like which is?
Have you eaten?
I mean, that's our lovelanguage, right?
Speaker 2 (11:08):
we want to make sure that you're perfectly fed and
you know this is how we shareour love with people well, I
know I felt that love, uh, whenI was in the philippines because
, uh, there wasn't a day thatwent by that I probably wasn't,
uh, almost ill from the amountof food that was being fed,
right, like going, it wasnon-stop.
But, uh, you know, that allowedme to experience so much.
(11:30):
But, you know, once you get insmaller portions so I could
sample a lot, um, and so yousaid you're from the originally
from manila area, right, and myunderstanding is your wife is
not she is.
Speaker 1 (11:43):
She was born in mindana, which is the southern
part of the the Philippines, butshe also grew up in Davao City
and so that's where she grew up.
You know, the Philippines beingan archipelago having 7,641
islands, you know we all developour own like cooking styles.
I mean, what something that wewould share at a restaurant
adobo, like the process of thecooking adobo can be different
(12:07):
from like different families andyou know, like it's just
different from different regionsbut all shared, just kind of
like same kind of common basic,using the soy sauce, vinegar,
and it's just a cooking process.
And so I could say, like youknow, even though she's from
Davao City, she and I have ashared love for food and you
(12:27):
know of food might be different,but it still showcases the
beauty of the Philippines.
Speaker 2 (12:33):
Yeah, and that's something I was going to ask you
, with your wife being, I guess,raised in a different portion
of the Philippines, rightDifferent region of the
Philippines, and we know thatobviously dialects can be so
drastically different in shortdistances.
But then on the food you knowand her upbringing, and how does
that differ from yours and howyou are used to things being
(12:55):
made in Manila?
Speaker 1 (12:59):
Uh, the same.
I believe the same thingapplies for the Philippines,
right, Because it's it's justlike your family, your, your
familial's, they're always goingto be taking care of.
You're going to share with youthe way that they would prepare
meals.
You know, like the whole ideais like, hey, we all spend time
together in in the table, we'llshare with you how we cook it,
(13:22):
because there was no cookbooksbefore, right, it's all about,
um, you know, verbally sharingthe cuisine, the recipes being
passed down from generations togenerations and also being
passed down to different region.
My wife she speaks fourdifferent dialects or four
different languages, and so forthat I am so proud of her that
(13:44):
she's able to just communicatewith me in tagalog and she knows
that you know, like the way wedo it in tagalog can be similar
to to dabo city as well.
So it's such a beautiful thingwhen all everything kind of
comes together and accumulatesinto this like beautiful cuisine
that's presented in front of meno, that's, that's really cool.
Speaker 2 (14:04):
And then you said, as far as the cuisine, you
mentioned vinegar, as youmentioned soy sauce.
Right, you know what are someof the key ingredients.
That is most general in most ofyour the cuisine or most of
your offerings, I guess.
I mean, is it mostly soy,mostly vinegar?
Um, are there other things thatkind of a staple across the
(14:25):
board?
Speaker 1 (14:27):
so I would say vinegar is a big uh use for us
at the, but vinegar has alwaysbeen something that's been used.
The early accounts for adobocuisine or the way to process.
Vinegar was used forpreservative and that was also
used as a way to cook the meats.
Soy sauce was introduced by theChinese later on introduced by
(14:58):
the Chinese later on.
But the term adobo when thePhilippines was colonized by
Spain, the Spanish called thatindigenous cuisine or way of
preparing meats or cooking asadobo or adobar, you know, like
to marinate, and so it just kindof stuck.
But it's the vinegar is likethe big thing that filipinos
would probably use us at therestaurant.
We, we need it, we love it, welove the taste of it, we love
(15:21):
things that are sour, you know,like sinigang, but things like
that is always uh, it'ssomething that we do so the
recipes using your adobo, thosewould those traditional.
Speaker 2 (15:32):
Are those with your family or her family recipes, or
is that a combination of both?
Speaker 1 (15:37):
It's a combination of both, both the taste that we
love and, you know, just goingwith the basics, right, the soy
sauce and vinegar and just likedeveloping that taste from there
(15:58):
.
Speaker 2 (15:59):
So the name Adobo Boy .
Obviously we know where Adobocomes from.
How did you settle on the nameAdobo Boy, you and the wife?
Speaker 1 (16:09):
It's kind of funny that you asked that.
So Adobo Boy is really anickname for our son.
So when he was three years oldhe always had tasted pork adobo,
and he always asked his mom foradobo, always saying like Mom,
I want some adobo.
And then we just startedcalling him Adobo Boy and that
moniker just kind of stuck withhim.
(16:30):
And then we would always saylike hey, if we ever open up a
restaurant or something foodrelated in the future or any
business in the future, that wewould call it Adobo Boy.
And we just love that namebecause it represents us but
also represents what we're doingfor our son Red.
Speaker 2 (16:48):
You said his name is Red.
Speaker 1 (16:51):
His name is Red, so Red is a combination of Ray and
Ed.
My wife's dad's name is Ed, mydad his name was Ray.
Speaker 2 (17:01):
That's very interesting because I recently
actually I have one team memberthat's on maternity leave right
now and she shared with usbasically how she's coming up
with the baby's name and it waslike a combination of like three
or four names put togetherright, and they're going well.
That's really interesting.
It's not just finding a name orit's like going.
Speaker 1 (17:20):
It was like three or four names they combined I don't
know if we, uh, we werefollowing any traditional norm,
but we just wanted to make surewe honor both of our, our
fathers and I don't know, the,the we.
We came up with differentcombination, but the, the name
red was just something that'seasier to, to kind of say now,
(17:43):
what type of, I guess, feedback?
Speaker 2 (17:45):
obviously you know someone like myself coming in
and raving about your, aboutyour food.
You know I was.
When I was sitting in there Iheard a gentleman walk in and he
was talking with you and he'slike I've never had Filipino
food right, and do you get a lotof that?
You know people walking in hey,I've never experienced Filipino
food, and what kind of feedbackdo you get from them?
Speaker 1 (18:05):
You know we do experience a lot of people
saying that this is their firsttime being at a restaurant not
just a restaurant or beingexposed in Filipino cuisine
altogether.
And that really excites me isthat I have this pride or not
just pride, more like excitementfor the love of being able to
(18:26):
share our culture.
And so the feedback after theyhave tasted the food and I would
check on them just to make surethey're doing okay, most of the
time they would say, like youknow, this is a food that
they've never tasted before andit's wonderful.
And when they say that it givesme so much joy, because it
(18:47):
gives me so much joy that mywife, she, works so hard to make
food.
And and when people areappreciative of it, and really
honestly, when they, when youknow, because I want to make
sure it's true and honest andthey would say like no, no,
we're not kidding, we're sohonest that your food is amazing
.
We never realized filipino foodto be like this.
(19:08):
We want to try more, and sothat for me, is the best
feedback and best complimentthey say we want to try more.
We want to try something else,we want to try more, and so that
, for me, is the best feedbackand best compliment.
Speaker 2 (19:14):
They say we want to try more, we want to try
something else, we want to trymore and what percentage of
those that come in for theirfirst time um have a good
experience and tell you they.
Obviously they enjoyed theexperience that you see.
Speaker 1 (19:26):
Come back uh, it's probably a good 85 to 90%.
I would never come back.
We'll just say, like you know,I'm only here in town for a day
or two, but if I ever come backin town then I will come back.
So 80, 90%, I would say, um outof the 80, 90%, when they come
(19:48):
back, they do actually bringtheir families or someone
someone with them.
They do actually bring theirfamilies or someone someone with
them, and so for me, that isthe best compliment, means that
they're they felt proud ofsharing that our cuisine and
they felt like this is somethingthat their friends needed to
experience.
So for us, that's a great uhreturn rate and also great you
know, great feedback yeah,definitely, definitely, and he
(20:10):
said that that's a compliment initself.
Speaker 2 (20:12):
Right, and you said you were originally from manila.
Um, you're both, obviously, youand your wife, both from the
philippines.
Um, what brought you here?
What brought you to the us?
Speaker 1 (20:25):
so my wife, she, uh, she moved here for work and and
for us my, my american story ismy sister married an American.
Okay, and so that's my Americanstory.
My wife's American story is shemoved here from work.
Speaker 2 (20:43):
Okay, so she moved here from work and then, when
she was here, decided to stay,type of thing, or did she change
employers?
I guess I'm kind of curious,like if she was on assignment,
you, you know, how did that workfor her?
Speaker 1 (20:56):
yeah, she was, she was a, she came here for work,
she's a, she's a nurse.
So she ended up going tohospital and that's what she was
doing.
And then, um, and eventually,after a while, she just, you
know, she was just, she justkept working.
You know she's got a.
Um, she was, she was a resident, and then we ended up like
meeting and then we ended upgetting.
(21:17):
She just kept working, she wasa resident, and then we ended up
meeting and then we ended upgetting married and we were both
American citizens.
Speaker 2 (21:22):
And that's who we are .
And as far as your sistercoming here, right, you said
your sister, correct?
Speaker 1 (21:28):
My sister and I'm marrying an American.
Speaker 2 (21:29):
yes, yes, and did it take much to convince you to
come?
Or is that something you'relike?
Going you know, is thatsomething you kind of always
eyed, going, you know, doingsomething different and moving
to the US?
Speaker 1 (21:43):
I was young, okay, and so there's really no option.
If your parents are moving,eventually you have to move too
Gotcha.
Speaker 2 (21:52):
So that's what you get well, and just curious,
because I, you know, I hear alot of different stories, right,
and I hear those that you know,even some of our team members
talk about, you know, relocatingsomewhere, whether it's canada
or some other country at somepoint, you know, just for
different opportunities and um,yeah, I think that's always
something that people, when Iwas younger, we always talked
(22:13):
about how it's great to be inAmerica, and something I don't
think a lot of people realize.
Speaker 1 (22:24):
You know, it is a great land of opportunity, but
you do have to make your path,and so it's an opportunity and
there's a chance for you to makeit if you, you know, working
hard and just trying to followyour dreams.
Speaker 2 (22:40):
So when I was there, you mentioned and you mentioned
to hear about the pop-up and andthree minutes you're known.
You also mentioned that of umpotentially looking for a new
home for a Dovo restaurant,right restaurant, right adobo
restaurant.
Um, it sounds like that thechallenge that you're currently
faced with, right, you'relooking for potentially another
place to move the restaurant tothat is currently the the
(23:03):
challenge and we are.
Speaker 1 (23:08):
We are probably going to be leaving the location that
currently we are right now andwe've set a date that our last
time we're going to be leavingthe location that currently we
are right now and we've set adate that our last time we're
going to be serving food at thatlocation will be march 22nd,
which is coming up soon yeah, soit'll be here before we know it
yeah, the challenge now isreally to find the next, the
next spot.
Um, there's a couple places thatwe already identified.
(23:28):
Okay, we've set our letter ofintent, meaning that we are are,
you know, like talking to theland landlords and trying to see
if we could negotiate and findthe perfect win-win for both of
us to be able to operate and forthem to make money.
So trying to figure out if thatwould make sense and hopefully
(23:50):
we'll hear something from themthis week.
If not, we'll just kind of keeplooking.
Uh, we'll let March 22nd go.
Eventually we'll come back.
Speaker 2 (24:00):
So, as a business owner, talk to me a little bit
about that, right?
So what you said, the challengeof that, but in negotiating,
what are some of the things andchallenges that you face?
You know when you'renegotiating, do these
negotiations, what are youlooking for?
You know what kind of obstaclesare being you're trying to
remove or barriers you getaround.
Help me understand.
Is it the build outs?
(24:21):
Is it finding something that'salready set how you want it?
I mean, what kind of things areyou looking for?
Speaker 1 (24:26):
Well, having something that's already set as
a freebie restaurant would bethe most easiest way for us to
continue and operate.
That would be probably thecheapest option and also the
quickest option, but right nowthere are only a couple handful
that I could look at and saylike that's the one I want.
We are really looking intodoing a build-out.
(24:48):
A build-out is something thatwe have to start from scratch.
You got to put all the kitchenequipment.
A build-out is something thatwe have to start from scratch.
You got to put all the kitchenequipment, and that gives us the
best way to really feel likethat space belongs to us, where
we can design it the way we wantit.
We can make it as efficient tothe way we're doing the cooking,
and so that's what we'relooking for.
(25:10):
We're looking for a place wherewe can do a build-out.
But yes, obviously we're notgoing to say no if there's an
actual restaurant that's openthey're looking for different
owners then we would definitelylook at that as an option as
well.
But a build-out is what we want.
Some of the challenges reallyis like you know, the
negotiating part is like we wantto win-win right If the rent is
(25:32):
too high where we were going tobe stressed.
We're not going to be able tocontinue.
That's really not good for usand it's also not good for the
landlord, because if we end upfolding within six months, and
that's really not good for themeither.
Speaker 2 (25:47):
Sure, sure.
Now through that process.
I mean, are there loanapplications?
Are we talking to the SBA?
Are there other organizationssupporting the causes?
Speaker 1 (25:58):
I'm just kind of curious you know what kind of
avenues you've looked at forassistance to get that off the
ground and help that searchmaybe be a little bit easier
what we were doing is, um, Iapplied for a, a one loan for
now and I'm just waiting for forthe, for what happens, because
(26:25):
this loan I got through thelocal community um, it's
probably one of the most lowestprice interest loan that I could
use for the equipment and Iwant to see, if that, how is
that taking place?
And so, once that is all set, Iwill try to see what.
What's the next steps?
An sba loan, uh, small businessadministration loan, uh, other
small business loans that wecould possibly take, and you
know we have some savings thatwe're going to use as well.
(26:47):
We also started a gofund andthat's pretty amazing that some
of our friends already havestarted donating to that, and
we'll just see what happens.
And, like what I was tellingeverybody, if somehow we end up
not using, like opening upanother restaurant and we just
(27:07):
return the money from theGoFundMe, I don't want to use my
retirement fund, but we have to, and that's something that we
go to use.
Um, there's many avenues thatwe're trying to still see, so
we'll see what happens, mark,and in a week or so, and okay.
So it's challenging, exciting,but it's it's, you know,
(27:28):
something that we want to dowell, that's something I ask is
you?
Speaker 2 (27:31):
a lot of our listener base and a lot of our, you know
, is business owners or thosemaybe that have an interest in
business, and so I always askabout the challenges and the
type of avenues you're lookingat and cause we're real here
right Like go and have realconversations and say, hey, look
, you know cause I, you know wehave a local Mexican restaurant
that recently got some grantmoney you know to to help build
(27:53):
the facade and help get them inthis new location for their ice
cream shop.
You know, and, and so I'malways curious about you know
what resources you know are youout there finding that can help
you and maybe help others right?
Speaker 1 (28:06):
No, that's, that's absolutely true.
So the one I'm using is fromthrough a local restaurant place
called GROW, which is GrandRapids Opportunities.
Initially it's called GrandRapids Opportunities for Women,
but GROW just became somethingthat's for the whole community.
They have just well enough$50,000 that you can use for
(28:27):
equipment, inventory andstaffing.
That's something I applied for.
Currently it's underwriting, soI believe that we're going to
be able to get that.
Um, we got some savings that wewe're going to use up.
Um, then, raptor, once we areare approved for the 50 000 um
money with the lower interestrate, then, yes, we're
(28:50):
definitely going to look into asmall business loan and I'll uh,
and I'm searching right now forgrants, and so there's ways to
be able to start this business,and as little stress as possible
would probably be the best forus well, sir, and and and less
debt right to carry over your.
Speaker 2 (29:09):
You know, have it hanging over your head, you know
, and that's why I'm curiousabout grants and things.
And you know, when you talkabout the culture aspect, are
there cultural organizations outthere that maybe there's some
funding available to help thecause?
Speaker 1 (29:23):
Not, um, not easily or readily available, but
definitely there are someopportunities that we're going
to be uh, looking at sometime,hopefully sometime this week or
next week.
I'm just waiting to make surethat we can land a space,
because that's probably thebiggest challenge there is like,
(29:43):
hey, can we land this spaceinto the rate that we want?
Or, of course, to the rate thatwe want and to the terms that
make sense to us.
And so once we land that, thenI'm going to go full stream,
100% into just like looking forall the different possible grant
money.
Um, you know, loans, yes forsure, but try and look for the
(30:06):
smaller, lower, lower priceloads.
Speaker 2 (30:09):
Yeah, and the application process, um, you
know, applications usuallyaren't fun, you know, okay, yeah
, that's pretty in depth of thethings you're using aren't fun.
That's pretty in-depth with thethings you're applying for.
Speaker 1 (30:21):
Yeah, there's a lot of things that they did ask for.
They asked for personal returns, our profit and loss books,
financials, things that wouldmake sense to them to see, and
so there's a lot of things thatthey're collecting.
There's things that they wouldask for.
(30:43):
All they wanted to make sure isthat we're going to be able to
pay back the loan.
Speaker 2 (30:49):
Oh sure.
Speaker 1 (30:50):
And that makes a lot of sense to us, right?
And so make it as easy aspossible for them to collect
what they need, and we'll justsee what happens next.
Yes, there's a lot of processin this application, but once
you've collected all the formsand the things that you need for
one, it's pretty much like whatthey were going to be asking
for the other one, so Kind ofexcited to be able to just kind
(31:14):
of go into another place and saylike hey, are you able to give
us a loan at a lower rate andfill out this application?
Speaker 2 (31:22):
Now I did notice.
I did see that you had kickedoff a fundraising campaign and I
looked prior to this episode,or recording this here with you
is you were at $3,810 so far ofa $5,000 goal that you're
working towards.
Congratulations, by the way,that's phenomenal that you've
made that big of a dent in thatgoal so far.
(31:43):
Um, I guess, how do you, how doyou feel about that progress?
Speaker 1 (31:48):
That's amazing because, uh, we just, we just
put it in there, uh, we didn'tdo any much more campaigning for
it, because I also don't feelright just asking people for
money.
But this is the time that weactually would need some
assistance from our friends orwho believes in what we're doing
.
And $5,000 can go a long way.
(32:09):
That can be potentially afreezer and a fridge that we
could buy for the restaurant, ora stove, and so that can go a
long way.
Um, you know, having you know,we went through a construction
company for estimation in thisone space that we're looking at.
When they gave us an estimationcost that made me almost puke.
(32:33):
I I turned to again to ourrestaurant friends and one of
them said like, hey, I'm goingto help you build this place
from the ground up, exactly howI did my restaurant.
I did it by myself.
Well, you know, like I hiredthe people that needs to do the
things, and it cost me way, wayless.
It cost him a third from whatthe estimation was, and so
really excited about thedifference that we've developed
(32:57):
along the way here in GrandRapids, and people here are very
philanthropic and very helpful,and so for us that's the first
step.
And so the first step really isjust secure that place and
we're going to get going.
Speaker 2 (33:12):
No.
So as far as in your market, Iknow in a lot of other markets I
see there's a lot of emptycommercial buildings, you know,
um, even though the commercialreal estate isn't necessarily,
you know, uh, at its peak right.
I mean, you know, I haveanother for other friends, real
estate they don't want, theydon't want to touch commercial
right now.
Um, is that helping you in yoursearch?
(33:33):
Do you think at all, or are youstill struggling regardless?
You in your search, do youthink at all, or are you still
struggling regardless?
Speaker 1 (33:38):
No, it's very helpful in negotiating.
We found a space that webelieve is the right spot for us
.
It's closer to our homeConvenience.
It's closer to convenience, butit's also a very busy
intersection.
So for us, we just want to makesure that we can be in a spot
where be good for businesses andbut also be closer to
(34:02):
residentials, because ourrestaurant is built upon a
family dynamic.
Right, we want families to comeand visit us and spend their
time with us, get to know theculture, so that's the spot that
we would want.
We know we prefer that peopledon't just come in, in and out.
Um, we want to be able to spendtime with them, we want them to
(34:22):
spend some time with us, and sohopefully that's the location
that is going to be done.
Um, that's where we send ourletter of intent and we're
hoping that we could meethalfway to what we want and what
they want and where it makessense to us.
If not, like you said, thereare plenty of other open spaces
(34:43):
right now, but they also have tomake sense, right, location has
to make sense, and so that'swhere we are, but definitely
helpful in the negotiating part.
Speaker 2 (34:52):
Yeah, and I know even those that have negotiated,
renegotiated, or even otherbusinesses that have negotiated,
renegotiated, or even otherbusinesses right that have
recently moved, just to the factthat you know there is some
leverage out there due to a lotof you know, just the economy
the way it is.
You know a lot of things havechanged in the past five years,
six years, drastically.
(35:13):
So, as far as you know, wetalked about this build-up cost
being high.
We see, everything seems to behigh these days, right, I mean,
goodness, currently, look at theprice of a dozen eggs, right,
I'm saying, is everything's high?
And I have another gentlemanI'm friends with and he's been
working on a build-out andthings that he priced a year ago
(35:34):
, two years ago, has doubledright, and it's just crazy on a
build out and you know thingsthat you know he priced a year
ago, two years ago, is likedoubled right, and it's just
crazy and it's, you know, arestaurant type environment but,
um, and obviously you'reexperiencing that too really
high price to build out yes, Imean, the price on the build out
is astronomical and I makes youkind of like wonder what are we
(35:56):
doing?
Speaker 1 (35:57):
are we?
Are we in the right business?
Yeah, the return of investmenthere.
Maybe we should do build outsinstead yes, um, you know, like
the, the estimated price thatthat construction company gave
us.
I keep thinking about, like howmany, how many food do we have
to sell to be able to even justcatch up with that, you know?
(36:19):
And so, uh, that is a challengeand I I can see why not a lot
of people would want to open arestaurant.
You know, there's a lot ofinitial costs, there is a lot of
things that you have totraverse and kind of figure out,
hey, where, where we are inthis adventure.
But hopefully we're not doneyet, mark, hopefully we'll find
(36:42):
the right spot.
Oh, you're not done yet.
You're not done yet.
Speaker 2 (36:44):
You got too much to offer, so let's talk about not
being done yet.
Obviously, adobo Boy isn't justa restaurant.
To you, I'm really sensing it'snot just a restaurant.
Speaker 1 (37:04):
So could you share, I guess, the legacy that you hope
to build for your family andthe community through Adobo Boy?
The dream is to be able to havea place where we can, friends,
can be who they are, regardlessof race, religion, gender, and
be able to say like, hey, thisplace is truly a place of
(37:27):
belonging.
The Philippines and the peoplewere so accepting, right, and so
that's the thing that we wantto share here in our location,
despite all the noises out theresaying that we should be
divisive.
This is a place that you knowlike.
(37:48):
The legacy here is being ableto share with our son who we are
as people.
We are a people who areaccepting and always making sure
that we include people aroundus, and so that's the legacy
that we want to leave here andin west michigan, and hopefully
to our son, who beef wecontinues to own the restaurant
(38:08):
no, that's.
Speaker 2 (38:09):
That's very cool.
I I can definitely appreciatewhat you're doing and what you
want to do.
Let's have some fun here.
Adobo can't be the answer.
Adobo can't be the answer.
But if you could only eat oneFilipino dish other than an
adobo forever, what would thatbe?
Speaker 1 (38:30):
Forever, oh my goodness, that's a tough one.
There's so many good food, Mark.
I know If I could have one foodI would eat every day besides
adobo it would probably besinigang.
That's a tamarind-based soup, asour soup, because I think it's
(38:50):
such a versatile kind of soup.
I could eat it with anything,with rice, but that would
probably be it.
That would be it All right, ithas to be either adobo or that
one.
Speaker 2 (39:00):
Yes, Well, I'm always curious, right Like going,
especially with somebody.
You're in the restaurantbusiness, you're in the food
business, you've got this.
It's like hey, besides adobo'sin the name.
But you just to find thatFilipinos are big on karaoke,
(39:21):
and I think I've seen some ofthat in your social media feeds
as well.
So, with that being said,what's your go-to song when it
comes to karaoke?
Speaker 1 (39:36):
Wow, I have so many go-to songs.
But in the past I used to jointhis performing group and I
branded myself as theimpersonator of Elvis
impersonator.
So if I were to do a karaokesong have to be an elvis song an
(39:57):
elvis song yes, it's uh,something I enjoy.
Um, yeah, it has to be an elvissong.
Okay, probably falling in loveand proud if it's a song
wonderful, wonderful.
Speaker 2 (40:10):
It's always interesting.
Once again I I couldn't help it, but uh experienced a lot of
karaoke just passing throughstreets and things.
And you know, I hear from myteammates, you know they've got
the Jeepney drivers that get offshift and they're karaoke next
door and they can't sleep and so, yeah, it's an abundance in the
Philippines.
There's a lot of karaoke goingon.
Speaker 1 (40:29):
That's true, and that's what we do after we shut
down the restaurant at night.
We were so tired, but hey, weunwind, play a couple songs and
then we end the night there.
Speaker 2 (40:41):
In the kitchen.
I know you said your wife doescook.
You're cooking Biggestmemorable mishap you've had in
the kitchen.
Speaker 1 (40:52):
It's probably my wife , I think she and my friend.
When we did the pop-up theyalmost burned down the kitchen
and that was only like it was onday one, and so that was
probably the most memorablemishap.
What happened?
They left something on thestove.
They did not realize the stovewas on because we're so brand
(41:15):
new in that space, and the thingjust caught on fire, and good
thing they were able todistinguish it before it gets
any bigger yeah, good thing justthat experience that's not the
way you want to start things offis burning down the kitchen
right oh goodness, all right,well ace, Well Ace.
Speaker 2 (41:37):
some final thoughts here.
So you know, what advice wouldyou give someone?
Obviously, you know you're onthis journey and everyone's in a
different place on theirjourneys, but if you had someone
that was looking to get intothe restaurant business,
especially based off of yourfamily traditions and culture,
what's one piece of advice you'dwant to give them?
Speaker 1 (41:59):
You know it's important to plan, but it's very
important to take action, andso the advice I could give you
yeah, get to know some of thedetails, but you have to make
sure that you have an actionplan, that you are actually
going to take action and topursue what you want to do,
(42:21):
because that's where a lot ofpeople kind of stumble and just
say, like I can't do it, there'stoo many details, there's too
many things I need to do.
You just have to do it and therest will fall into place.
Just got to do it.
Just do it.
Speaker 2 (42:33):
Just do it All right.
I think there's a slogan outthere somewhere, right, yeah, I
think all right.
Um, where, uh, where can you befound online social media?
Speaker 1 (42:48):
yeah, so for now, just find us on our website,
which is adoboboygrcom, um, inour in our facebook and
instagram at adobe boy gr, andso hopefully we'll find you guys
on instagram or facebook.
We also have a tiktok.
Okay, we'll do some dancebecause, um, because at the end
of the week we uh, my wife and I, and sometimes our guests will
(43:08):
will do a quick end of the weekdance and just saying, like you
know, thank you for the visitand thank you for the support
and thank you for joining us inthis journey very cool.
Speaker 2 (43:19):
Now, um, I'm going to say that with that, um, we'll
list all your uh social to tryto find them all, and get them
all listed in the description ofthe show so people can make it
easier on them to find you and,uh, you know anyone's in the
area by a grand wrap, even makethe trip.
You know, like, I know, youknow, I I don't know that if I
can make it before march 22nd,but I'm sure gonna try, uh, to
(43:41):
get back up there and experienceyou one more time before you
get moved, and I know it's gonnahappen.
And, uh, good things are yet tocome for you.
And, and jackie, um, Iappreciate your hospitality, I
appreciate your food, Iappreciate your culture and I
appreciate you for taking thetime for us today.
Speaker 1 (43:58):
Well, we are very appreciative that you invited us
in your podcast and if you haveany Filipinos listening today,
I just want to say, well, notjust Filipinos, for everybody,
marami, salamat, thank you verymuch for allowing us to be here,
and you know, mapuhay to theFilipinos and mapuhay to you,
mark, and thank you foreverything.
Speaker 2 (44:17):
Thank you, Ace.
And yeah, and that GoFundMe isout there and we'll be throwing
something your way too veryshortly so anything we can do to
help.
Speaker 1 (44:26):
I appreciate that, Mark.
Thank you, brother.
Speaker 2 (44:28):
Have an awesome day.
Speaker 1 (44:30):
Bye my friend.
Speaker 2 (44:32):
Hi, I'm Mark Thomas, founder and CEO of Current Tech
Solutions and CyberGuardians.
We know business owners likeyou want to focus on growing
your company, not worrying aboutIT problems or security threats
.
That's where we come in.
Our team uses AI to protectyour business from cyber risks
and keep everything runningsmoothly.
If you're ready for peace ofmind and a stronger future,
(44:56):
reach out to us today.
Let's secure and elevate yourbusiness together.
Popular Podcasts
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.