Few days from now, we’re finally opening the project we have been working hard on (physically and mentally!) for a month. Thanks to all the painters, steelworkers, carpenters, to my brother-in-law, @clivepu and @danielscthomas who have pulled an all-nighter to make this dream project come true. 💕❤️
As you already know, I like revolutionary businesses. I’m inlove with the challenges that come with opening one and boy do I love struggles (I love learning a LOT, and no amount of education from business school could have prepared me for everything that I had to go through and learn in the process). Needless to say, I’m a non-stop hardworking worker bee.
When I first opened @thevegandinosaur , I had no expectation whatsoever of it being as big as it is now. It was a tiny hole-in-the-wall shop with two tables and had no following at all (except me! For the first 14 months I was eating TVD leftovers because food wastage is never in my dictionary!), it started getting customers after 1 and half year. 3 years later, TVD is now as big as it can be for its size and for a city with not much many vegans. With 4 tables still, nearly 26,000 followers on facebook, several TV interviews both locally and nationally, and few newspaper write-ups, I can proudly say that all my hardwork has paid off. 💪🏽
So in all honesty, I have no expectations whether this little venture will do well or not, come what may. But you should really come visit when it opens because I’ve just brought Davao something I’ve learned and adapted from Sydney, Australia, and it’s SUPER COOL and something you should not miss out on because PLASTIC in any form (people or packaging) is absolutely unnecessary in your life! 🤣😝🤪