Before Shawarma Shack became a nationwide brand, Walther Buenavista was just trying to make ends meet. He and his wife Patricia started small—really small—with a tiny six-square-meter stall in a night market, selling shawarma to passersby.
Setting up shop in Tutuban Night Market was a tough grind. Every night, they had to set up their tent, unload their ingredients and equipment, and then pack everything up again after closing.
“Mago-open ka, magse-set-up ka, tapos, ipu-pull out mo after. Bale, lahat ng dala mo, iuuwi mo rin ulit,” Buenavista recalls.
And when it rained? They kept selling, even in the mud.
“Pag umulan nga noon, benta ka pa rin habang umuulan kahit maputik pa.”
Barely Breaking Even
For months, sales were painfully slow. Some days, they made just P2,000—barely enough to cover expenses. They considered giving up.
“Dapat susuko na nga kami kasi mahina yung benta namin,” Buenavista admits.
He even thought of driving a taxi, while his wife planned to work at a call center. They gave themselves until December before deciding whether to walk away.
One Simple Idea Changed Everything
Then, Buenavista made a bold move:
“Ano kaya, i-buy one take one natin yung shawarma?”
It was a game-changer.
“Nung ginawa namin yun, biglang lumakas, ubos kaagad.”
Seeing the spike in sales, they ran the promo again—and their daily revenue jumped to P15,000 to P20,000.
From Market Stalls to a Nationwide Franchise
That one idea led to massive expansion. From a struggling night market stall, Shawarma Shack now has hundreds of locations nationwide and continues to grow.
Buenavista’s journey proves that humble beginnings don’t define success—persistence, creativity, and grit do.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
