‘Don’t be scared to work hard’ – Paul Theunissen

The Bushveld Kitchen was established by husband and wife Paul and Mary Jane Theunissen in July 2020 with around PhP30,000 capital. Covid-19 pushed them to start the business, actually, since Paul is a foreigner and relied on contracts abroad to earn income while here; and all contracts came to a stop due to Covid-19. They also had to make a living for their two sons, Joe Carlos and Paul Jr.

The business, said Paul, is “something that is unique that you don’t (commonly) find in the Philippines (since it offers) authentic South African delicacies.”

Looking back, Paul said they didn’t think they’d become business people. Yeah, they loved eating the dishes; but it never occurred to them “I’ll make it for an income,” he smiled.

There is continuous learning.

For instance, “getting the right meat for the product. Specific cuts are needed for each product. If you don’t get the right cut, it will not come out as the same product you find in South Africa. It will either be chewy when it comes to the Biltong and Droewors, or too dry and no taste when it comes to the wors.”

But they learned “to demand the right cuts from the butcher.”

Has the business reached ROI?

“If it was not for daily expenses to pay for the bills and buy food, it will be a profitable company. I’m sure in another year’s time I’ll reach my goal to have enough customers,” Paul said. But “slowly the company is growing… with new customers wanting to try the products. I have a lot of customers that return weekly to buy again. Some come back monthly.”

But yeah, this is a profitable venture, he smiled.

And for people who may want to also open their business, what tips can Paul give?

“Don’t be scared to work hard,” Paul said. “A lot of time and effort will reap the benefits.”

If you want to get in touch with The Bushveld Kitchen, contact them through WhatsApp or Viber 09062252996; Facebook account @thebushveldkitchen; or email thebushveldkitchen@gmail.com.