25/10/2026
A LITTLE REMINDER ABOUT RESPECT, PROFESSIONALISM, AND RUNNING A FOOD BUSINESS.
Behind every food order is a person who plans, shops for ingredients, prepares the food, manages expenses, and makes sure everything is delivered as promised.
Running a food business is not as simple as buying ingredients, cooking, and collecting payment. There are rising ingredient prices, utilities, labor, packaging, transportation, and countless hours of work that customers don't always see. And when you're a small business owner, you often take on several roles yourself just to keep everything running.
When you join a food paluwagan, please understand that the rules are established for a reason. Schedules, cutoffs, rescheduling policies, and payment terms are set with purpose. They exist to help us manage our operations fairly and responsibly. When we say that a food paluwagan slot is nonconvertible to cash, that applies regardless of the circumstances. This is a food commitment, not a cash savings account.
We also understand that unexpected situations happen, and we always try to be considerate when we can. But consideration should never mean that a small business must continuously adjust, absorb additional costs, or compromise its own schedule just to accommodate everyone else's convenience.
And one more thing: please do not assume that a food business owner is already earning a huge profit simply because they are selling food. There is a difference between sales and actual profit. The money collected is not pure income; ingredients, labor, utilities, transportation, and other expenses must still be deducted. What customers pay for is not just the food itself, but also the time, effort, skill, and service behind it.
If there are additional charges that have been properly communicated, please address them respectfully. Our kitchen helpers and staff deserve the same courtesy that we, as business owners, extend to our customers. They are doing their jobs, and they should never be made uncomfortable for simply communicating what has already been agreed upon.
At Bistro Simone, we value every customer who trusts us with their orders. We do our best to be understanding, accommodating, and fair. But respect must go both ways.
We may only be a small food business, but the work we do is real, the expenses we shoulder are real, and the time we invest is valuable.
Kindness is not an obligation to tolerate everything. Being accommodating does not mean having no boundaries. And running a small business does not mean our efforts and policies deserve any less respect.
Thank you to our customers who understand, respect our policies, and continue to support our little kitchen. You are truly appreciated.❤️
— Bistro Simone
Photo for attention only. Feat our Chicken Chopsuey😅
