Built by a business owner who lived it.
Tindahub did not start in an office. It started in a busy samgyupsal restaurant, across several branches, run by someone who found out the hard way that the problem is never one problem.
Aldrin Colendres
Ran a multi-branch samgyupsal business. Built Tindahub after it closed.
Hi, I am Aldrin Colendres. Before Tindahub, I built and ran a multi-branch samgyupsal (Korean BBQ) business here in the Philippines. If you have ever run a food business, you know the feeling: the branches are full, the grills are going, and it looks like everything is working.
It was not. And what I learned is that the problem is never one problem. You fix the thing in front of you and it shows you the next one.
I could not see my stock.
When you cannot be in every branch at once, you end up trusting the system you have. I had no real system. Stock came in and went out with no one checking it against what was actually sold. Purchases were made that I never verified, because I had no way to. Little by little, money that should have stayed in the business quietly went out of it.
So I started counting. Then the sales did not add up.
Once you can see what left the kitchen, you start asking what came back. The branch that looked busiest was not the branch making the money. A full room is not a profitable room, and until the stock and the sales sit next to each other you genuinely cannot tell the difference.
Then I found where the money was actually going: delivery.
The orders that made us look busy were the ones we kept least of. A delivery marketplace takes twenty to thirty percent of the food, every order, forever. On a ₱450 order that is more than a hundred pesos gone before you have paid for a single ingredient. You are not paying for a rider. You are paying a percentage of your own cooking to somebody who owns the customer instead of you.
So we took the orders ourselves. Which broke the last thing.
The moment the order comes to you, everything around it is yours too. Who took it. Who cooked it. Who drove it. Who was actually on shift, and who is carrying the cash that has not come back to the drawer yet. The commission problem is not solved by removing the commission. It is solved by being able to run what replaces it.
By the time I could see the whole chain, the damage was done. I had lost a serious amount of money and gone into serious debt trying to salvage the business. Eventually, it closed. I could have blamed the people, but the honest truth is that the system was the weak point, and it was the weak point in four places at once.
That is why Tindahub is one app and not four. Stock, sales, delivery and staff are not four features we happened to build. They are one problem I hit four times, in that order, and each one only appeared after I had fixed the one before it.
It was built by a business owner who lived this, for business owners who never want to.
What that means for you
Every part of Tindahub exists because of a real problem I hit running real branches.
Stock you can actually see
Every delivery in and every plate out, counted against each other down to the ingredient. The gap that quietly drained my business is the one thing the app will not let you leave open.
Sales that tell you the truth
Busy and profitable are not the same thing, and a full room will happily hide the difference. Stock and sales sit next to each other so you can see which branch is actually making money.
Delivery without the cut
Take the order yourself, hand it to your own rider or book a courier, and keep the whole sale. You pay us a fixed monthly fee and never a percentage of your food.
Staff, hours and the cash they carry
Who was on shift, who took the order, who drove it, and which drops have not been remitted yet. Once the delivery is yours, so is everything around it.
You do not have to find these one at a time.
It took me four years and a closed business to work out the order they arrive in. Start free, on one branch, and every one of them is already handled. No card needed.