My Niche Coffee
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You’ll find My Niche Coffee along Taft by following the smell of freshly baked cookies before you even see the sign. Owner Dino Dizon mostly works behind the scenes managing finances, stocks, and staff schedules, but jumps in at the counter or bar when needed. While their drinks are well-loved, it’s the fresh, chunky cookies baked around lunchtime that really draw people in. Instead of relying on heavy social media marketing, My Niche grows through its high foot-traffic location, word of mouth, and a simple Instagram presence where they repost customer stories and share new items. For Dino, social media is just “dagdag hype” for those who already know the shop, what matters most is being a memorable, well-loved spot in Taft.
Clutch Burgers
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In a small kitchen in Manila, Marc Andrei “Drei” Valdecantos, culinary graduate from Benilde and part-time photographer, started Clutch Burgers with simple ingredients, solid technique, and a lot of practice. He runs most of the business himself, from inventory and systems to supplier orders and daily operations, with a bit of help from his family. His bestsellers are his smash burgers, popular among Benilde students and former classmates curious about what makes them different from fast-food burgers. Thanks to his photography background, Drei leans on social media, using Instagram as his main platform (with TikTok and Facebook as support) to share product shots and behind-the-scenes clips of cooking and prep. He regularly checks his analytics, aware that some posts reach thousands while others only a few dozen, but his mindset stays the same: keep creating, keep posting, and let each piece of content slowly introduce more people to Clutch Burgers.
Curiositea
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When you talk to Ms. Cathleen, co-owner of Curiositea, you quickly see how much of the brand reflects her curious, thoughtful, and quietly driven. She manages the shop hands-on, setting clear goals, tracking daily finances, and staying close to operations while listening to what customers need. Their bestsellers, the original milk tea with pearl and the winter melon, became favorites through consistent quality and good experiences that lead to word of mouth. Online, she uses Facebook and Instagram like an extended counter sharing updates, highlighting drinks and promos through photos and short videos, answering inquiries, and tracking likes, comments, shares, follower growth, and traffic to see what works. She’s honest about the challenges of keeping up with trends, creating content regularly, handling feedback, and knowing if online efforts truly pay off, and believes small businesses need better training, clearer guidance, and more tools to compete with bigger brands. Still, her focus stays simple: serve good drinks, stay connected to customers, and use social media to build a brand that feels genuine, warm, and worth coming back to.
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