Highlights
- Nica Bartolome is a former architect.
- She gives information regarding opening a food van or kiosk in a mall.
- FRÖYS sells Filipino street food favourites such flavoured chips, iskrambol, samalamig, arroz caldo and taho.
"Start small and start with what you like. I like Filipino street food so that's what I focused on. The important thing is to start because you wouldn't know if you would fail or succeed if you don't."
For Nica Bartolome, starting means seven days in a cramped 2x3 food van selling Filipino street food favourites in the Westfield Carousel Shopping Centre in Cannington.
Nica Bartolome Source: Nica Bartolome
Perthite
"We moved to Australia eight years ago from Singapore. Life was fast-paced and we wanted a less stressful life for our growing family," Nica admits.
Nica, her husband and their then-three year old daughter landed in Perth where life was certainly more laidback than what they were used to.
"We were only planning to stay for two years because we didn't have family or friends here. Then my husband joined a basketball league and we met other Filipino families. We stayed and made Perth our home."
Eight years and two kids later, Nica found herself wanting to revive her previous career.
"We stayed and made Perth our home." Source: Nica Bartolome
"I decided to do a Masters in Design so I could take the board and convert my architecture license here," she says, but admits, "When COVID hit and I had to do online classes and home-school the kids, it became too much."
Instead of pursuing a postgraduate degree, Nica opted to open up a business selling chips and Filipino snacks.
"The reason I decided to name my business FRÖYS was because it's how Aussies pronounce 'fries'," Nica Bartolome laughs, adding, "Sometimes I would hear kids comment to their parents that we spelled 'fries' wrong.
"The reason I decided to name my business FRÖYS was because it's how Aussies pronounce 'fries'," Nica Bartolome laughs. Source: Nica Bartolome
"I know going into business during COVID was a risk, but because there were so many shops closing down I looked at it as an opportunity to find an ideal location."
The mall rules
The ideal location turned out to be a food van located outside the mall.
"We would pass the food van every time we went to the mall and we noticed that there would always be a new business that would take over.
"Initially, I wanted to put up a small food cart inside the mall like the ones we have back home...but rules here are different."
Nica shares that aside from a business permit, a food business permit from the health department is also required. Double sinks, stainless steel surfaces and hot water are mandatory.
The ideal location turned out to be a food van located outside the mall. Source: Nica Bartolome
"We do casual leasing and we're located outside so rules are a bit more flexible. However, permanent spaces inside the mall need to follow stricter rules such as having a particular number of people manning the kiosk and a smoke exhaust."
While having an outdoor space allows for more flexibility, Nica admits that it has its share of challenges.
While having an outdoor space allows for more flexibility, Nica admits that it has its share of challenges. Source: Supplied
"Space is a challenge. It can be quite limiting especially if we want to expand our offerings.
"Weather can be an issue too. Last summer we had 40-degree weather and we didn't have air conditioning. We're hoping we can find a spot inside the mall soon."
Filo snacks
Inside or outside the mall, Nica hopes to continue selling the snacks and drinks she loves.
"Typical Aussie chips are either plain or have chicken salt. A lot of Filipinos like chips with cheese, barbecue or sour cream.
"We came up with our own blend of flavourings with the help of a blending company. I think we had to do around 11 trials to come up with recipes we were happy with."
Some of Nica's offerings Source: Nica Bartolome
Aside from flavoured chips, Nica also sells Filipino street snacks and drinks such as iskrambol [portmanteau of 'ice scramble'; a pink slushie with banana essence, crushed ice, marshmallows and chocolate syrup]; taho [silken tofu with pearls and syrup]; samalamig [a variety of Filipino cold drinks] arroz caldo [chicken rice porridge]; fishballs; mais con hielo [corn with crushed ice and milk] and; ice candy.
"I also came up with this snack of ube ice cream served with cheese sticks. It's a mix of smooth and crunchy, hot and cold and sweet and salty. It's been popular."
Nica credits the popularity of her offerings to the growing Filipino population in Western Australia.
Iskrambol Source: Nica Bartolome
Ube ice cream with cheese sticks Source: Nica Bartolome
"I didn't realise how many Filipinos are here now. The community has been good about spreading the word about the business. I have customers who drive all the way from Ellenbrook, around an hour away, just to have a taste of the snacks they miss from back home."
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