In my last video, I shared the beginning of my journey: a $100,000 challenge to open my own Taiwanese food spot in Ottawa.
In this post, I want to go deeper and share what I’ve actually done in the first three weeks — the sales I made, what I’ve learned, and how I’m running this business with no storefront, just a rented kitchen, frozen food packs, and a lot of trial and error.
Week-by-Week Recap: From $0 to $593
Week 1:
I had 3 orders, totalling $232. Two of them were returning customers who had tried my different beef noodle soup variations and braised pork rice before. One new customer also explored a few of my items, which felt exciting and validating.
Week 2:
This week was rough. I didn’t post or do any marketing. Not even a quick update on RedNote, which usually helps bring attention.
Result? Almost nothing — just one spontaneous $15 sale from someone sharing the kitchen space with me. She was curious, gave it a try, and I appreciated every bit of it.
Week 3:
Things picked up again with 5 orders totaling $346. Two came from friends who recently moved from Taiwan and missed home-cooked flavours. Two were returning customers (thank you!), and one was a brand-new customer who loved the experience.
In total, that’s $593 earned in 3 weeks. It’s a small step, but it matters.
📈 Progress toward the $100K goal: 0.00593%
What Gubahmi Means to Me
When I first moved to Canada seven years ago, I was excited by the variety of foods: Middle Eastern, Indian, Vietnamese, and more. But over time, I started to miss Taiwanese flavours, and I couldn’t find them anywhere.
That’s when I started cooking at home. I learned from online recipes, asked my family for tips, and slowly began developing my own versions of Taiwanese comfort food.
During the pandemic, I noticed another problem. Cooking small portions at home is inconvenient, especially when most recipes are meant for 4–6 people. I began freezing leftovers in single servings, and that’s when it clicked.
What if I could offer authentic Taiwanese dishes, frozen and ready to heat, for people just like me?
My Business Model (So Far)
I don’t have a restaurant or café. Here’s how I make it work:
- Kitchen: I rent a licensed commercial kitchen by the hour. Ottawa doesn’t allow home-based food sales, so this is the best legal and affordable option.
- Food prep: After cooking and cooling, I package meals into BPA-free sous-vide bags, which are safe for reheating in hot water.
- Freezing: Meals are frozen right after prep to lock in freshness.
- Orders: Customers place orders on my Shopify website throughout the week. Orders close every Sunday.
- Delivery: I deliver all orders on Mondays. Orders over $60 get free delivery. Smaller ones pay a $5 fee.
This frozen model lets customers reheat meals in 10 minutes. There’s no need to cook or wait for delivery apps. Just warm it up and enjoy a comforting Taiwanese meal at home.
How I Promote Gubahmi
Right now, I’m using:
- Instagram and Facebook
- RedNote (a Chinese-language platform)
- Paid ads occasionally through Meta
- My blog, where I share behind-the-scenes updates like this
I still have a lot to learn about photography and video, but I’m improving every week.
Packaging & Presentation
I design my own labels with Canva and print simple heating instructions. Eventually, I’ll send my products to a lab for a full ingredient breakdown, but for now, I’m transparent about what I use.
I’ve started using AI tools for illustrations and product visuals instead of hiring illustrators, which saves both time and cost.
Current Challenges
- Pricing: I’m still working on a balance between affordability and profit. I want prices to be fair, but the business also needs to be sustainable.
- Customer feedback: Some customers love the current taste. A few have asked for reduced sweetness in dishes like lu rou fan. I’ll be testing adjustments.
- New vs. returning customers: I’m figuring out how to bring in new customers while continuing to improve the experience for returning ones.
New Product Launch: Three Cup Chicken (三杯雞)
After testing and feedback, I’ve added Three Cup Chicken to the menu. It’s one of my favourite Taiwanese dishes, made with sesame oil, soy sauce, rice wine, garlic, and basil.
This cooking style is versatile. In Taiwan, we use the same method for tofu, squid, and even mushrooms. For now, I’m offering the chicken version, but I’m excited to explore other options in the future.
What’s Next
- Join Parkdale Market this summer
- Improve packaging and labeling
- Keep refining my website and product listings
- Aim for 2–3 weekly orders consistently
- Continue testing recipes and collecting feedback
- Finalize business insurance and gear up for market season
Final Thoughts
It’s not always easy. Sales are slow. Costs are high. And building something from scratch without a storefront takes patience and time.
But this is just the beginning.
If you’re thinking of starting a food brand without a store, I hope this gave you a helpful look into what’s possible.
Got questions, advice, or feedback? Drop a comment — I’d love to hear from you.
And if you’d like to follow the $100K challenge, check out the latest video or subscribe for more updates.
