One hundred thousand pesos (₱100k) is a realistic entry budget for many service and food micro-businesses in Metro Manila—if you control rent, avoid over-stocking, and register properly. This guide maps viable models, typical cost bands, and the permits most founders forget.
At this budget, asset-light services usually outperform inventory-heavy retail. Strong options include upgraded sari-sari corners (focused SKUs), milk tea or snack kiosks with commissary prep, mobile phone repair, laundry pick-up desks (without owning full machines yet), and B2B errand desks serving condos in BGC, Makati, or Ortigas.
Food remains popular but margins are thin unless you have a fixed office lunch contract or night-market location with predictable foot traffic. Pair food with delivery listings early—GrabFood and Foodpanda visibility often matters more than dine-in fit-out at this capital level.
Equipment & initial inventory: ₱35k–₱55k · Deposits & 2 months rent (small stall): ₱25k–₱40k · Permits & registration: ₱8k–₱15k · Working capital & marketing: ₱15k–₱25k. Always keep at least 20% cash buffer for slow weeks.
If you are an expat or mainland Chinese founder, add translation/notarization costs and possible lease restrictions in malls—many prefer Filipino lessees on paper while you operate via an approved corporate structure.
Quezon City and Caloocan offer lower rent with high density—good for sari-sari and beverage stalls. Makati and BGC demand premium pricing to survive rent. Pasig and Mandaluyong balance foot traffic and cost for lunch boxes and milk tea.
Validate demand with a two-week pop-up before signing annual leases. Count weekday lunch crowds, not weekend selfies.
Register with BIR, secure barangay clearance, mayor's permit, and sanitary permit if handling food. SSS/PhilHealth enrollment applies once you hire staff. Keep ORs and supplier invoices—audits are common when you scale.