Before the aroma of silog (sinangag at itlog or fried rice and eggs) meals wafted through the streets of Cavite and Tagaytay, actress and comedienne Wilma Doesnt was navigating the uncharted waters of food entrepreneurship — one borrowed peso, one bangsilog and one toilet at a time.

Her now-thriving carinderia business, Chicks Ni Otit, wasn’t born from a grand master plan, but from grit, guts and a P300,000 starting capital — P50,000 of which had to be borrowed from her husband’s uncle.

“’Yung P50,000 na ’yun, kailangan namin talaga para makapagsimula (I needed that P50,000 to get started),” Wilma shared in an interview with Karen Davila on DTI: Asenso Pilipino. “Pambili ’yun ng plato at pangunang batch ng pagkain (That was used to buy plates and the first batch of meals).”

The rest of the funds went into constructing the actual eatery — complete with a roof and a toilet. For Wilma, the latter wasn’t an afterthought.

“Kapag negosyong pagkain, huwag niyong pababayaan ang banyo. Diyan unang tumitingin ang customer. Kung pangit ang CR, nawawala ang gana (When it comes to the food business, don’t neglect the toilets. People look at it. When the toilets are bad, they lose their enthusiasm),” she stressed.

When Chicks Ni Otit opened its first branch in Cavite in September 2019, it kept unconventional hours — from 4 p.m. to midnight — targeting night owls like basketball players and zumba enthusiasts. The initial menu featured comfort favorites like bangsilog, inasal and goto Batangas.

But the business’ true test came just six months later.

Pandemic pivot

In March 2020, like countless other establishments, Chicks Ni Otit was forced to shut down due to the national Covid-19 lockdown. At the time, the eatery was preparing for a large 60th birthday catering order — supplies bought, meat delivered, staff ready.

“17 March ’yung party, 15 March pinasara ang lahat. Pero ’yung client namin, mabait — hindi na niya binawi ang downpayment (The party was on 17 March, the lockdown was declared on 15 March. But our client was kind — they did not ask for the downpayment to be returned),” Wilma recalled.

Rather than let the prepared food go to waste, Wilma and her team quickly shifted gears. “Pinack namin lahat, pinamigay namin sa mga pulis at barangay sa mga checkpoints. Hindi namin binenta. Sa panahong ‘yon, tulong ang kailangan (We packed up everything, and gave them to the police and staff at the checkpoints. We didn’t sell them. That time, we all needed to help out).”

The good karma, perhaps, came full circle. Despite the uncertainty of the times, Chicks Ni Otit not only survived but adapted. Its ability to serve food for takeout and delivery helped it stay afloat.

Growing the brand, one dish at a time

From those difficult days, Wilma doubled down on building the brand slowly and steadily.

“Paunti-unti. Ipon ng ipon, dagdag ng gamit, isip ng bagong menu (Slowly. We keep saving, adding things, improving the menu),” she said of their progress.

Eventually, customers began requesting soups and more variety. But Wilma knew that expanding wasn’t as easy as just adding dishes — it meant investing in new equipment and rethinking operations. She waited until the time (and capital) was right.

And now, what started as a small roadside carinderia in Cavite has officially expanded with a second branch in Tagaytay — proof that Wilma Doesnt’s hustle, humor and heart are a winning recipe not just for laughs, but for legacy.

From the red carpet to the carinderia counter, Wilma continues to serve — this time not just with punchlines, but with pancit, passion and purpose.