Building Ken Dough Magic Kaffei

Ken Dough Magic Kaffei started construction around February of 2007 and had its soft opening on July 2007. It was a very difficult when we were first starting out. In the Province the competition is really stiff because there is a much smaller market compared to the big cities. Second the proximity between you and your competitors are really close so it is really constant battle between businesses. But in my opinion it doesn't have to be like that. (I'll tell you why next time)

While we were on our construction phase of the business we were already getting flack from local government units because people who have contacts in the government see us a legitimate threat to the current restaurant market in that particular province. So we just complied to every government regulations and standards that they put us through and we passed all of them in the end.

We did not get any fancy high-priced interior designer to design the place but we did talk to an interior design student in Manila and she gave us a lot of good ideas to go around with. She also gave us design but we ended up doing our own thing.

Back in the day, my father (ignacio) used to work as a contractor. They had projects with China Bank, they constructed branches for them back when they were expanding their banking chain. He has sufficient knowledge of the construction business and that came particularly handy during construction.

Our total floor area is around 70 sqm (4m x 17.5m). The ceiling was too high so my parents decided to build a mezzanine and there we built an office, washing area, stockroom and freezer. On the ground level, we have the kitchen, the bar, a bathroom, the dining area that could seat around 40 customers. We also placed smokeless griller outside for our barbecue dishes.

This is Ken Dough Magic Kaffei now, after the construction. Let's see where this business venture takes me and my family.